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Journal Abstract Search

203 related items for PubMed ID: 26243939

  • 1. Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types.
    Jeewanthi RK, Lee NK, Lee KA, Yoon YC, Paik HD.
    J Food Sci Technol; 2015 Aug; 52(8):5172-9. PubMed ID: 26243939
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends.
    Lee NK, Mok BR, Jeewanthi RK, Yoon YC, Paik HD.
    Korean J Food Sci Anim Resour; 2015 Aug; 35(2):205-10. PubMed ID: 26761829
    [Abstract] [Full Text] [Related]

  • 3. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
    Govindasamy-Lucey S, Jaeggi JJ, Martinelli C, Johnson ME, Lucey JA.
    J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741
    [Abstract] [Full Text] [Related]

  • 4. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC, Govindasamy-Lucey S, Molitor M, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
    [Abstract] [Full Text] [Related]

  • 5. Impact of preacidification on the functionality and insoluble calcium levels of Low-Moisture Part-Skim Mozzarella made from high-casein milk.
    Swaminathan AV, Lillevang SRK, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2024 Oct 08. PubMed ID: 39389300
    [Abstract] [Full Text] [Related]

  • 6. Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.
    Abdalla A, Abu-Jdayil B, Alsereidi H, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M.
    J Dairy Sci; 2022 Nov 08; 105(11):8734-8749. PubMed ID: 36175220
    [Abstract] [Full Text] [Related]

  • 7. Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations.
    Jeewanthi RK, Lee NK, Mok BR, Yoon YC, Paik HD.
    J Food Sci Technol; 2016 Sep 08; 53(9):3566-3573. PubMed ID: 27777463
    [Abstract] [Full Text] [Related]

  • 8. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA, McSweeney PL.
    J Dairy Sci; 2014 Sep 08; 97(1):85-96. PubMed ID: 24239084
    [Abstract] [Full Text] [Related]

  • 9. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
    Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2018 Aug 08; 101(8):6853-6865. PubMed ID: 29753472
    [Abstract] [Full Text] [Related]

  • 10. Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes.
    Jeewanthi RKC, Paik HD.
    J Food Sci Technol; 2018 Nov 08; 55(11):4384-4394. PubMed ID: 30333634
    [Abstract] [Full Text] [Related]

  • 11. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese.
    Gulzar N, Rafiq S, Nadeem M, Imran M, Khalique A, Muqada Sleem I, Saleem T.
    Lipids Health Dis; 2019 Jan 29; 18(1):33. PubMed ID: 30696457
    [Abstract] [Full Text] [Related]

  • 12. Understanding the role of calcium in functionality of part skim Mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2003 Jun 29; 86(6):1918-26. PubMed ID: 12836925
    [Abstract] [Full Text] [Related]

  • 13. Effect of calcium on microstructure and meltability of part skim mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2004 Jul 29; 87(7):1975-85. PubMed ID: 15328208
    [Abstract] [Full Text] [Related]

  • 14. Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Bostley AL, Johnson ME, Lucey JA.
    J Dairy Sci; 2004 Sep 29; 87(9):2789-99. PubMed ID: 15375036
    [Abstract] [Full Text] [Related]

  • 15. [Use of buffalo milk as raw material in the processing of Mozzarella cheese].
    Bonassi IA, de Camarco Carvalho JB, Villares JB.
    Arch Latinoam Nutr; 1982 Dec 29; 32(4):903-12. PubMed ID: 7186346
    [Abstract] [Full Text] [Related]

  • 16. 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 29; 89(11):4114-25. PubMed ID: 17032998
    [Abstract] [Full Text] [Related]

  • 17. Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella cheese yield and quality characteristics in mid and late lactation.
    Gulati A, Galvin N, Hennessy D, McAuliffe S, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP.
    J Dairy Sci; 2018 Oct 29; 101(10):8737-8756. PubMed ID: 30122409
    [Abstract] [Full Text] [Related]

  • 18. 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 29; 87(11):3601-13. PubMed ID: 15483143
    [Abstract] [Full Text] [Related]

  • 19. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2015 Oct 29; 98(10):6713-26. PubMed ID: 26277316
    [Abstract] [Full Text] [Related]

  • 20. Whiteness change during heating and cooling of Mozzarella cheese.
    Metzger LE, Barbano DM, Rudan MA, Kindstedt PS, Guo MR.
    J Dairy Sci; 2000 Jan 29; 83(1):1-10. PubMed ID: 10659956
    [Abstract] [Full Text] [Related]

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