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Journal Abstract Search

427 related items for PubMed ID: 24011942

  • 1. Effect of β-lactoglobulin A and B whey protein variants on cheese yield potential of a model milk system.
    Meza-Nieto MA, González-Córdova AF, Piloni-Martini J, Vallejo-Cordoba B.
    J Dairy Sci; 2013; 96(11):6777-6781. PubMed ID: 24011942
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  • 2. Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.
    Meza-Nieto MA, Vallejo-Cordoba B, González-Córdova AF, Félix L, Goycoolea FM.
    J Dairy Sci; 2007 Feb; 90(2):582-93. PubMed ID: 17235134
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  • 7. 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; 77(1):71-6. PubMed ID: 19939322
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  • 8. 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 Feb; 96(12):7952-65. PubMed ID: 24094531
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  • 9. Effect of whey concentration on protein recovery in fresh ovine ricotta cheese.
    Salvatore E, Pes M, Falchi G, Pagnozzi D, Furesi S, Fiori M, Roggio T, Addis MF, Pirisi A.
    J Dairy Sci; 2014 Feb; 97(8):4686-94. PubMed ID: 24856986
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  • 14. 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; 97(10):6560-72. PubMed ID: 25108864
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  • 15. The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss.
    Cipolat-Gotet C, Cecchinato A, Stocco G, Bittante G.
    J Dairy Sci; 2016 Feb; 99(2):1065-1082. PubMed ID: 26709175
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  • 17. The β-casein (CSN2) A2 allelic variant alters milk protein profile and slightly worsens coagulation properties in Holstein cows.
    Bisutti V, Pegolo S, Giannuzzi D, Mota LFM, Vanzin A, Toscano A, Trevisi E, Ajmone Marsan P, Brasca M, Cecchinato A.
    J Dairy Sci; 2022 May; 105(5):3794-3809. PubMed ID: 35248385
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  • 18. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.
    Reale E, Govindasamy-Lucey S, Lu Y, Johnson ME, Jaeggi JJ, Molitor M, Lucey JA.
    J Dairy Sci; 2022 Nov; 105(12):9367-9386. PubMed ID: 36241439
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