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Journal Abstract Search

543 related items for PubMed ID: 32921459

  • 1. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
    Reale E, Govindasamy-Lucey S, Johnson ME, Jaeggi JJ, Molitor M, Lu Y, Lucey JA.
    J Dairy Sci; 2020 Nov; 103(11):9906-9922. PubMed ID: 32921459
    [Abstract] [Full Text] [Related]

  • 2. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.
    Reale E, Govindasamy-Lucey S, Lu Y, Johnson ME, Jaeggi JJ, Molitor M, Lucey JA.
    J Dairy Sci; 2022 Nov; 105(12):9367-9386. PubMed ID: 36241439
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.
    Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2021 Aug; 104(8):8467-8478. PubMed ID: 34001358
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
    Ibáñez RA, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2020 Feb; 103(2):1175-1192. PubMed ID: 31864749
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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; 107(1):74-90. PubMed ID: 37709025
    [Abstract] [Full Text] [Related]

  • 10. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Martinelli CJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
    [Abstract] [Full Text] [Related]

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  • 16. 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 Jun; 97(1):85-96. PubMed ID: 24239084
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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
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  • 19. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [Abstract] [Full Text] [Related]

  • 20. The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese.
    Cooke DR, McSweeney PL.
    J Dairy Res; 2013 Nov; 80(4):418-28. PubMed ID: 24124804
    [Abstract] [Full Text] [Related]

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