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Journal Abstract Search

220 related items for PubMed ID: 21605736

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy.
    Bittante G, Ferragina A, Cipolat-Gotet C, Cecchinato A.
    J Dairy Sci; 2014 Oct 31; 97(10):6560-72. PubMed ID: 25108864
    [Abstract] [Full Text] [Related]

  • 24. 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
    [Abstract] [Full Text] [Related]

  • 25. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
    Upreti P, Metzger LE.
    J Dairy Sci; 2006 Feb 31; 89(2):420-8. PubMed ID: 16428612
    [Abstract] [Full Text] [Related]

  • 26. Effect of goat milk composition on cheesemaking traits and daily cheese production.
    Pazzola M, Stocco G, Dettori ML, Bittante G, Vacca GM.
    J Dairy Sci; 2019 May 31; 102(5):3947-3955. PubMed ID: 30827544
    [Abstract] [Full Text] [Related]

  • 27. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
    Khosrowshahi A, Madadlou A, Ebrahim zadeh Mousavi M, Emam-Djomeh Z.
    J Dairy Sci; 2006 Sep 31; 89(9):3318-25. PubMed ID: 16899664
    [Abstract] [Full Text] [Related]

  • 28. Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring.
    Panthi RR, Kelly AL, McMahon DJ, Dai X, Vollmer AH, Sheehan JJ.
    J Dairy Sci; 2019 Jun 31; 102(6):4989-5004. PubMed ID: 30928265
    [Abstract] [Full Text] [Related]

  • 29. 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 31; 90(1):13-23. PubMed ID: 17183071
    [Abstract] [Full Text] [Related]

  • 30. 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
    [Abstract] [Full Text] [Related]

  • 31. 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
    [Abstract] [Full Text] [Related]

  • 32. Impact of seasonal changes in ovine milk on composition and yield of a hard-pressed cheese.
    Jaeggi JJ, Wendorff WL, Romero J, Berger YM, Johnson ME.
    J Dairy Sci; 2005 Apr 31; 88(4):1358-63. PubMed ID: 15778303
    [Abstract] [Full Text] [Related]

  • 33. 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
    [Abstract] [Full Text] [Related]

  • 34. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2005 Sep 31; 88(9):3037-43. PubMed ID: 16107391
    [Abstract] [Full Text] [Related]

  • 35. 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 31; 87(11):3601-13. PubMed ID: 15483143
    [Abstract] [Full Text] [Related]

  • 36. The nonlinear effect of somatic cell count on milk composition, coagulation properties, curd firmness modeling, cheese yield, and curd nutrient recovery.
    Bobbo T, Cipolat-Gotet C, Bittante G, Cecchinato A.
    J Dairy Sci; 2016 Jul 31; 99(7):5104-5119. PubMed ID: 27179860
    [Abstract] [Full Text] [Related]

  • 37. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2004 Dec 31; 87(12):4004-12. PubMed ID: 15545360
    [Abstract] [Full Text] [Related]

  • 38. Yield of acid curd cheese produced from cow's milk from different lactation periods.
    Salamończyk E, Młynek K, Guliński P, Zawadzka W.
    Acta Sci Pol Technol Aliment; 2017 Dec 31; 16(2):149-156. PubMed ID: 28703955
    [Abstract] [Full Text] [Related]

  • 39. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May 31; 91(5):1743-50. PubMed ID: 18420604
    [Abstract] [Full Text] [Related]

  • 40. Effect of somatic cell count on Prato cheese composition.
    Mazal G, Vianna PC, Santos MV, Gigante ML.
    J Dairy Sci; 2007 Feb 31; 90(2):630-6. PubMed ID: 17235138
    [Abstract] [Full Text] [Related]

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