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Pubmed for Handhelds

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Journal Abstract Search

543 related items for PubMed ID: 32921459

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  • 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
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  • 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
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  • 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
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  • 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
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  • 11. Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield.
    Neocleous M, Barbano DM, Rudan MA.
    J Dairy Sci; 2002 Oct; 85(10):2415-24. PubMed ID: 12416793
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  • 12. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
    Neocleous M, Barbano DM, Rudan MA.
    J Dairy Sci; 2002 Oct; 85(10):2425-37. PubMed ID: 12416794
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  • 13. 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
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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 Sep; 97(1):85-96. PubMed ID: 24239084
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  • 17. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
    Młynek K, Oler A, Zielińska K, Tkaczuk J, Zawadzka W.
    Acta Sci Pol Technol Aliment; 2018 Sep; 17(2):133-140. PubMed ID: 29803215
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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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  • 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
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