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Journal Abstract Search

184 related items for PubMed ID: 28071038

  • 1. Tapioca maltodextrin in the production of soft unripened cheese.
    Iakovchenko NV, Arseneva TP.
    Acta Sci Pol Technol Aliment; 2016; 15(1):47-56. PubMed ID: 28071038
    [Abstract] [Full Text] [Related]

  • 2. Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet.
    Madadlou A, Khosroshahi A, Mousavi ME.
    J Dairy Sci; 2005 Sep; 88(9):3052-62. PubMed ID: 16107393
    [Abstract] [Full Text] [Related]

  • 3. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 4. Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics.
    Fayed AE, Farahat AM, Metwally AE, Emam MS.
    Acta Sci Pol Technol Aliment; 2014 Feb; 13(4):359-373. PubMed ID: 28067478
    [Abstract] [Full Text] [Related]

  • 5. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
    An Z, He X, Gao W, Zhao W, Zhang W.
    J Food Sci; 2014 Feb; 79(2):M214-21. PubMed ID: 24446932
    [Abstract] [Full Text] [Related]

  • 6. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
    [Abstract] [Full Text] [Related]

  • 7. A new method for the production of low-fat Cheddar cheese.
    Amelia I, Drake M, Nelson B, Barbano DM.
    J Dairy Sci; 2013 Aug; 96(8):4870-84. PubMed ID: 23726423
    [Abstract] [Full Text] [Related]

  • 8. Yield and sensory properties of cheese made with milk from Holstein or Montbeliarde cows milked twice or once daily.
    Martin B, Pomiès D, Pradel P, Verdier-Metz I, Rémond B.
    J Dairy Sci; 2009 Oct; 92(10):4730-7. PubMed ID: 19762788
    [Abstract] [Full Text] [Related]

  • 9. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
    [Abstract] [Full Text] [Related]

  • 10. 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; 87(9):2789-99. PubMed ID: 15375036
    [Abstract] [Full Text] [Related]

  • 11. 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]

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  • 13. Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk.
    Hannon JA, Lopez C, Madec MN, Lortal S.
    J Dairy Sci; 2006 Mar; 89(3):812-23. PubMed ID: 16507673
    [Abstract] [Full Text] [Related]

  • 14. Exploring the milk-clotting properties of a plant coagulant from the berries of S. elaeagnifolium var. Cavanilles.
    Néstor GM, Rubí CG, Héctor JC.
    J Food Sci; 2012 Jan; 77(1):C89-94. PubMed ID: 22133563
    [Abstract] [Full Text] [Related]

  • 15. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA, Lucey JA, McSweeney PL.
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
    [Abstract] [Full Text] [Related]

  • 16. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Res; 2008 May; 75(2):182-8. PubMed ID: 18474135
    [Abstract] [Full Text] [Related]

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  • 18. 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; 89(2):454-67. PubMed ID: 16428615
    [Abstract] [Full Text] [Related]

  • 19. Characterization and physiological effect of tapioca maltodextrin colloid plasma expander in hemorrhagic shock and resuscitation model.
    Chatpun S, Sawanyawisuth K, Wansuksri R, Piyachomkwan K.
    J Mater Sci Mater Med; 2016 May; 27(5):98. PubMed ID: 27015687
    [Abstract] [Full Text] [Related]

  • 20. Increasing stringiness of low-fat mozzarella string cheese using polysaccharides.
    Oberg EN, Oberg CJ, Motawee MM, Martini S, McMahon DJ.
    J Dairy Sci; 2015 Jul; 98(7):4243-54. PubMed ID: 25981060
    [Abstract] [Full Text] [Related]

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