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Journal Abstract Search

421 related items for PubMed ID: 22953873

  • 1. 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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  • 2. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk. 1: rheology and microstructure.
    Hussain I, Grandison AS, Bell AE.
    Food Chem; 2012 Oct 01; 134(3):1500-8. PubMed ID: 25005973
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  • 4. Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.
    Cipolat-Gotet C, Cecchinato A, De Marchi M, Bittante G.
    J Dairy Sci; 2013 Oct 01; 96(12):7952-65. PubMed ID: 24094531
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  • 7. Phenotypic analysis of cheese yields and nutrient recoveries in the curd of buffalo milk, as measured with an individual model cheese-manufacturing process.
    Cipolat-Gotet C, Bittante G, Cecchinato A.
    J Dairy Sci; 2015 Jan 01; 98(1):633-45. PubMed ID: 25465562
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  • 11. 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 01; 102(6):4989-5004. PubMed ID: 30928265
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  • 13. 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 01; 77(1):71-6. PubMed ID: 19939322
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  • 14. Effect of homogenization on the properties and microstructure of Mozzarella cheese from buffalo milk.
    Abd El-Gawad MA, Ahmed NS, El-Abd MM, Abd El-Rafee S.
    Acta Sci Pol Technol Aliment; 2012 Apr 02; 11(2):121-35. PubMed ID: 22493155
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  • 16. Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach.
    Petrella G, Pati S, Gagliardi R, Rizzuti A, Mastrorilli P, la Gatta B, Di Luccia A.
    J Dairy Sci; 2015 Nov 02; 98(11):7560-72. PubMed ID: 26364106
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  • 17. Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield.
    Everard CD, O'Callaghan DJ, Mateo MJ, Castillo M, Payne FA, O'Donnell CP.
    J Dairy Sci; 2011 Jun 02; 94(6):2673-9. PubMed ID: 21605736
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  • 19. Simultaneously tracing the geographical origin and presence of bovine milk in Italian water buffalo Mozzarella cheese using MALDI-TOF data of casein signature peptides.
    Caira S, Pinto G, Nicolai MA, Chianese L, Addeo F.
    Anal Bioanal Chem; 2016 Aug 02; 408(20):5609-21. PubMed ID: 27299776
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  • 20. 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 02; 89(11):4114-25. PubMed ID: 17032998
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