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Journal Abstract Search

158 related items for PubMed ID: 19841199

  • 1. Validation of a curd-syneresis sensor over a range of milk composition and process parameters.
    Mateo MJ, O'Callaghan DJ, Everard CD, Castillo M, Payne FA, O'Donnell CP.
    J Dairy Sci; 2009 Nov; 92(11):5386-95. PubMed ID: 19841199
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  • 3. Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking.
    Fagan CC, Castillo M, Payne FA, O'Donnell CP, Leedy M, O'Callaghan DJ.
    J Agric Food Chem; 2007 Oct 31; 55(22):8836-44. PubMed ID: 17854151
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  • 5. Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology.
    Fagan CC, Castillo M, Payne FA, O'Donnell CP, O'Callaghan DJ.
    J Dairy Sci; 2007 Oct 31; 90(10):4499-512. PubMed ID: 17881671
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  • 9. 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 31; 90(2):616-29. PubMed ID: 17235137
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  • 10. Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis.
    Fagan CC, Ferreira TG, Payne FA, O'Donnell CP, O'Callaghan DJ, Castillo M.
    J Dairy Sci; 2011 Nov 31; 94(11):5350-8. PubMed ID: 22032357
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  • 12. Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk.
    Cecchinato A, Bittante G.
    J Dairy Sci; 2016 Mar 31; 99(3):1975-1989. PubMed ID: 26805996
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  • 13. Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory-scale stirred cheese vat.
    Fagan CC, Du CJ, O'Donnell CP, Castillo M, Everard CD, O'Callaghan DJ, Payne FA.
    J Food Sci; 2008 Aug 31; 73(6):E250-8. PubMed ID: 19241545
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  • 14. Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.
    Malacarne M, Summer A, Fossa E, Formaggioni P, Franceschi P, Pecorari M, Mariani P.
    J Dairy Res; 2006 May 31; 73(2):171-7. PubMed ID: 16476179
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  • 15. Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk.
    Hallén E, Lundén A, Allmere T, Andrén A.
    J Dairy Res; 2010 Feb 31; 77(1):71-6. PubMed ID: 19939322
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  • 17. An empirical method for prediction of cheese yield.
    Melilli C, Lynch JM, Carpino S, Barbano DM, Licitra G, Cappa A.
    J Dairy Sci; 2002 Oct 31; 85(10):2699-704. PubMed ID: 12416825
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  • 18. Transfer of protein from milk to cheese.
    Emmons DB, Dubé C, Modler HW.
    J Dairy Sci; 2003 Feb 31; 86(2):469-85. PubMed ID: 12647954
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  • 19. Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.
    Bittante G, Cipolat-Gotet C, Cecchinato A.
    J Dairy Sci; 2013 Feb 31; 96(12):7966-79. PubMed ID: 24094539
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  • 20. Incorporation of whey proteins into cheese curd by using transglutaminase.
    Cozzolino A, Di Pierro P, Mariniello L, Sorrentino A, Masi P, Porta R.
    Biotechnol Appl Biochem; 2003 Dec 31; 38(Pt 3):289-95. PubMed ID: 12906711
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