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Journal Abstract Search

471 related items for PubMed ID: 16428615

  • 21. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk.
    Svanborg S, Johansen AG, Abrahamsen RK, Skeie SB.
    J Dairy Sci; 2015 Sep; 98(9):5829-40. PubMed ID: 26142868
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  • 23. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC, Govindasamy-Lucey S, Molitor M, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
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  • 24. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
    Guinee TP, Feeney EP, Auty MA, Fox PF.
    J Dairy Sci; 2002 Jul; 85(7):1655-69. PubMed ID: 12201515
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  • 25. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
    Neocleous M, Barbano DM, Rudan MA.
    J Dairy Sci; 2002 Oct; 85(10):2425-37. PubMed ID: 12416794
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  • 26. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.
    Reale E, Govindasamy-Lucey S, Lu Y, Johnson ME, Jaeggi JJ, Molitor M, Lucey JA.
    J Dairy Sci; 2022 Nov; 105(12):9367-9386. PubMed ID: 36241439
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  • 27. Sensory evaluation of whey and sweet cream buttermilk.
    Jinjarak S, Olabi A, Jiménez-Flores R, Sodini I, Walker JH.
    J Dairy Sci; 2006 Jul; 89(7):2441-50. PubMed ID: 16772560
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  • 28. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
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  • 29. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
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  • 30. Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production.
    Johnson HA, Parvin L, Garnett I, DePeters EJ, Medrano JF, Fadel JG.
    J Dairy Sci; 2007 Feb; 90(2):616-29. PubMed ID: 17235137
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  • 31. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V, Tuminello L, Pediliggieri C, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
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  • 37. Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese.
    Lee MR, Johnson ME, Lucey JA.
    J Dairy Sci; 2005 Nov; 88(11):3798-809. PubMed ID: 16230685
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  • 38. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.
    Frétin M, Martin B, Buchin S, Desserre B, Lavigne R, Tixier E, Cirié C, Bord C, Montel MC, Delbès C, Ferlay A.
    J Dairy Sci; 2019 Feb; 102(2):1131-1143. PubMed ID: 30591341
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