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PUBMED FOR HANDHELDS

Journal Abstract Search

593 related items for PubMed ID: 29753472

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  • 4. 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
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  • 7. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
    Ganesan B, Brown K, Irish DA, Brothersen C, McMahon DJ.
    J Dairy Sci; 2014 Oct 08; 97(4):1970-82. PubMed ID: 24485677
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  • 10. 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 08; 85(7):1655-69. PubMed ID: 12201515
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  • 16. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
    Riebel B, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2024 Jan 08; 107(1):74-90. PubMed ID: 37709025
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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 08; 89(2):454-67. PubMed ID: 16428615
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  • 19. 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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  • 20. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
    Zisu B, Shah NP.
    J Dairy Sci; 2005 Jun 28; 88(6):1973-85. PubMed ID: 15905427
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