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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

148 related items for PubMed ID: 30716968

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  • 43. 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
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  • 45. Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactose.
    Jouppila K, Kansikas J, Roos YH.
    Biotechnol Prog; 1998 Oct; 14(2):347-50. PubMed ID: 9548791
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  • 51. The formation of calcium lactate crystals is responsible for concentrated acid whey thickening.
    Mimouni A, Bouhallab S, Famelart MH, Naegele D, Schuck P.
    J Dairy Sci; 2007 Jan; 90(1):57-65. PubMed ID: 17183075
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  • 53. Influence of initial pH on hydrogen production from cheese whey.
    Ferchichi M, Crabbe E, Gil GH, Hintz W, Almadidy A.
    J Biotechnol; 2005 Dec 06; 120(4):402-9. PubMed ID: 16242202
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  • 55. Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.
    Rashid AA, Huma N, Zahoor T, Asgher M.
    J Dairy Res; 2017 Feb 06; 84(1):109-116. PubMed ID: 28252360
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  • 59. Hydrolysis of whey lactose using CTAB-permeabilized yeast cells.
    Kaur G, Panesar PS, Bera MB, Kumar H.
    Bioprocess Biosyst Eng; 2009 Jan 06; 32(1):63-7. PubMed ID: 18431601
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