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Pubmed for Handhelds

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Journal Abstract Search

414 related items for PubMed ID: 22493155

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  • 2. 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; 90(1):13-23. PubMed ID: 17183071
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  • 4. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F, Akbulut C.
    J Agric Food Chem; 2007 Nov 28; 55(24):9993-10000. PubMed ID: 17966979
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  • 5. Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture.
    Osaili TM, Ayyash MM, Al-Nabulsi AA, Shaker RR, Shah NP.
    J Food Sci; 2010 Jun 28; 75(5):C406-12. PubMed ID: 20629860
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  • 6. The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese.
    Rowney MK, Hickey MW, Roupas P, Everett DW.
    J Dairy Sci; 2003 Mar 28; 86(3):712-8. PubMed ID: 12703605
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  • 7. Improving the yield of Mozzarella cheese by phospholipase treatment of milk.
    Lilbaek HM, Broe ML, Høier E, Fatum TM, Ipsen R, Sørensen NK.
    J Dairy Sci; 2006 Nov 28; 89(11):4114-25. PubMed ID: 17032998
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  • 8. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk: 2. Curd yield, overall quality and casein fractions.
    Hussain I, Yan J, Grandison AS, Bell AE.
    Food Chem; 2012 Dec 01; 135(3):1404-10. PubMed ID: 22953873
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  • 11. Identification of adulteration in water buffalo mozzarella and in ewe cheese by using whey proteins as biomarkers and matrix-assisted laser desorption/ionization mass spectrometry.
    Cozzolino R, Passalacqua S, Salemi S, Garozzo D.
    J Mass Spectrom; 2002 Sep 01; 37(9):985-91. PubMed ID: 12271441
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  • 15. 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 01; 89(9):3318-25. PubMed ID: 16899664
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  • 16. Effect of pH on characteristics of low-moisture Mozzarella cheese during refrigerated storage.
    Cortez MA, Furtado MM, Gigante ML, Kindstedt PS.
    J Food Sci; 2008 Nov 01; 73(9):S443-8. PubMed ID: 19021819
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  • 20. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
    Dave RI, McMahon DJ, Oberg CJ, Broadbent JR.
    J Dairy Sci; 2003 Jan 01; 86(1):114-26. PubMed ID: 12613855
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