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Journal Abstract Search

624 related items for PubMed ID: 18292242

  • 1. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.
    Morin P, Pouliot Y, Britten M.
    J Dairy Sci; 2008 Mar; 91(3):871-82. PubMed ID: 18292242
    [Abstract] [Full Text] [Related]

  • 2. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2006 Feb; 89(2):454-67. PubMed ID: 16428615
    [Abstract] [Full Text] [Related]

  • 3. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Martinelli CJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
    [Abstract] [Full Text] [Related]

  • 4. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
    Ong L, Dagastine RR, Kentish SE, Gras SL.
    J Food Sci; 2010 Apr; 75(3):E135-45. PubMed ID: 20492286
    [Abstract] [Full Text] [Related]

  • 5. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA, Auty MA, McSweeney PL.
    J Dairy Res; 2005 Aug; 72(3):338-48. PubMed ID: 16174366
    [Abstract] [Full Text] [Related]

  • 6. Effect of insoluble calcium concentration on rennet coagulation properties of milk.
    Choi J, Horne DS, Lucey JA.
    J Dairy Sci; 2007 Jun; 90(6):2612-23. PubMed ID: 17517701
    [Abstract] [Full Text] [Related]

  • 7. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
    Govindasamy-Lucey S, Jaeggi JJ, Martinelli C, Johnson ME, Lucey JA.
    J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
    [Abstract] [Full Text] [Related]

  • 8. Processing effects on physicochemical properties of creams formulated with modified milk fat.
    Bolling JC, Duncan SE, Eigel WN, Waterman KM.
    J Dairy Sci; 2005 Apr; 88(4):1342-51. PubMed ID: 15778301
    [Abstract] [Full Text] [Related]

  • 9. Thermocalcic aggregation of milk fat globule membrane fragments from acid buttermilk cheese whey.
    Rombaut R, Dewettinck K.
    J Dairy Sci; 2007 Jun; 90(6):2665-74. PubMed ID: 17517706
    [Abstract] [Full Text] [Related]

  • 10. Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
    Sodini I, Morin P, Olabi A, Jiménez-Flores R.
    J Dairy Sci; 2006 Feb; 89(2):525-36. PubMed ID: 16428621
    [Abstract] [Full Text] [Related]

  • 11. Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components.
    Morin P, Britten M, Jiménez-Flores R, Pouliot Y.
    J Dairy Sci; 2007 May; 90(5):2132-40. PubMed ID: 17430910
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
    Lodaite K, Chevalier F, Armaforte E, Kelly AL.
    J Dairy Res; 2009 Aug; 76(3):294-300. PubMed ID: 19445828
    [Abstract] [Full Text] [Related]

  • 14. Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk.
    Song B, Lu J, Hou Y, Wu T, Tao X, Liu D, Wang Y, Regenstein JM, Liu X, Zhou P.
    J Agric Food Chem; 2024 Jan 10; 72(1):933-945. PubMed ID: 38153029
    [Abstract] [Full Text] [Related]

  • 15. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
    Ardisson-Korat AV, Rizvi SS.
    J Dairy Sci; 2004 Nov 10; 87(11):3601-13. PubMed ID: 15483143
    [Abstract] [Full Text] [Related]

  • 16. Lipidomic Comparisons of Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk of Caprine Milk.
    Song B, Liu D, Lu J, Tao X, Peng X, Wu T, Hou YM, Wang J, Regenstein JM, Zhou P.
    J Agric Food Chem; 2024 May 15; 72(19):11268-11277. PubMed ID: 38695399
    [Abstract] [Full Text] [Related]

  • 17. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
    Riebel B, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2024 Jan 15; 107(1):74-90. PubMed ID: 37709025
    [Abstract] [Full Text] [Related]

  • 18. Effects of ultra-high pressure homogenization on the cheese-making properties of milk.
    Zamora A, Ferragut V, Jaramillo PD, Guamis B, Trujillo AJ.
    J Dairy Sci; 2007 Jan 15; 90(1):13-23. PubMed ID: 17183071
    [Abstract] [Full Text] [Related]

  • 19. Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet.
    Madadlou A, Khosroshahi A, Mousavi ME.
    J Dairy Sci; 2005 Sep 15; 88(9):3052-62. PubMed ID: 16107393
    [Abstract] [Full Text] [Related]

  • 20. Effect of commercial grape extracts on the cheese-making properties of milk.
    Felix da Silva D, Matumoto-Pintro PT, Bazinet L, Couillard C, Britten M.
    J Dairy Sci; 2015 Mar 15; 98(3):1552-62. PubMed ID: 25597978
    [Abstract] [Full Text] [Related]

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