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Journal Abstract Search

119 related items for PubMed ID: 26799929

  • 21. Effect of pH and calcium concentration on proteolysis in mozzarella cheese.
    Feeney EP, Guinee TP, Fox PF.
    J Dairy Sci; 2002 Jul; 85(7):1646-54. PubMed ID: 12201514
    [Abstract] [Full Text] [Related]

  • 22. 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]

  • 23. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Wang T, Lucey JA.
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
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  • 28. Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.
    Franciosi E, Gardini F, Monfredini L, Tabanelli G, Fabris A, Endrizzi I, Poznanski E, Gasperi F, Cavazza A.
    J Dairy Sci; 2012 Oct; 95(10):5485-94. PubMed ID: 22863106
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  • 29. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
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  • 30. 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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  • 31. Effect of somatic cell count on Prato cheese composition.
    Mazal G, Vianna PC, Santos MV, Gigante ML.
    J Dairy Sci; 2007 Feb 28; 90(2):630-6. PubMed ID: 17235138
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  • 32. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
    Sulejmani E, Hayaloglu AA, Rafajlovska V.
    J Dairy Sci; 2014 Mar 28; 97(3):1210-24. PubMed ID: 24377800
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  • 33. Proteolysis in Manchego-type cheese salted by brine vacuum impregnation.
    Pavia M, Trujillo AJ, Guamis B, Ferragut V.
    J Dairy Sci; 2000 Jul 28; 83(7):1441-7. PubMed ID: 10908050
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  • 34. 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 28; 98(10):6713-26. PubMed ID: 26277316
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  • 35. Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese.
    Kim SY, Gunasekaran S, Olson NF.
    J Dairy Sci; 2004 Feb 28; 87(2):274-83. PubMed ID: 14762070
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  • 36. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
    Awad S, Hassan AN, Halaweish F.
    J Dairy Sci; 2005 Dec 28; 88(12):4195-203. PubMed ID: 16291610
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  • 37. Understanding the role of calcium in functionality of part skim Mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2003 Jun 28; 86(6):1918-26. PubMed ID: 12836925
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  • 38. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2006 Feb 28; 89(2):454-67. PubMed ID: 16428615
    [Abstract] [Full Text] [Related]

  • 39. Short communication: A new minicurd model system for hard cooked cheeses.
    Vélez MA, Perotti MC, Rebechi SR, Hynes ER.
    J Dairy Sci; 2015 Jun 28; 98(6):3679-83. PubMed ID: 25828660
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  • 40. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
    Guinee TP, Feeney EP, Auty MA, Fox PF.
    J Dairy Sci; 2002 Jul 28; 85(7):1655-69. PubMed ID: 12201515
    [Abstract] [Full Text] [Related]

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