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Journal Abstract Search

591 related items for PubMed ID: 18650273

  • 1. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
    Agarwal S, Powers JR, Swanson BG, Chen S, Clark S.
    J Dairy Sci; 2008 Aug; 91(8):2967-80. PubMed ID: 18650273
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  • 2. Cheese pH, protein concentration, and formation of calcium lactate crystals.
    Agarwal S, Powers JR, Swanson BG, Chen S, Clark S.
    J Dairy Sci; 2006 Nov; 89(11):4144-55. PubMed ID: 17033000
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  • 3. Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.
    Agarwal S, Costello M, Clark S.
    J Dairy Sci; 2005 Nov; 88(11):3773-83. PubMed ID: 16230683
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  • 5. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
    Upreti P, Metzger LE.
    J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
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  • 14. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
    Nelson BK, Lynch JM, Barbano DM.
    J Dairy Sci; 2004 Nov; 87(11):3590-600. PubMed ID: 15483142
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  • 16. 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
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  • 17. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
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  • 18. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Wang T, Lucey JA.
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
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