These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

141 related items for PubMed ID: 33069416

  • 1. Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period.
    To CM, Vermeir L, Kerkaert B, Van Gaver D, Van der Meeren P, Guinee TP.
    J Dairy Sci; 2020 Dec; 103(12):11163-11177. PubMed ID: 33069416
    [Abstract] [Full Text] [Related]

  • 2. 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 Dec; 97(1):85-96. PubMed ID: 24239084
    [Abstract] [Full Text] [Related]

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

  • 4. Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
    Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2018 Aug 08; 101(8):6853-6865. PubMed ID: 29753472
    [Abstract] [Full Text] [Related]

  • 5. Understanding the role of calcium in functionality of part skim Mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2003 Jun 08; 86(6):1918-26. PubMed ID: 12836925
    [Abstract] [Full Text] [Related]

  • 6. Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.
    Abdalla A, Abu-Jdayil B, Alsereidi H, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M.
    J Dairy Sci; 2022 Nov 08; 105(11):8734-8749. PubMed ID: 36175220
    [Abstract] [Full Text] [Related]

  • 7. 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 08; 99(10):7791-7802. PubMed ID: 27448857
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Whiteness change during heating and cooling of Mozzarella cheese.
    Metzger LE, Barbano DM, Rudan MA, Kindstedt PS, Guo MR.
    J Dairy Sci; 2000 Jan 08; 83(1):1-10. PubMed ID: 10659956
    [Abstract] [Full Text] [Related]

  • 10. Effect of curd washing level on proteolysis and functionality of low-moisture mozzarella cheese made with galactose-fermenting culture.
    Osaili TM, Ayyash MM, Al-Nabulsi AA, Shaker RR, Shah NP.
    J Food Sci; 2010 Jun 08; 75(5):C406-12. PubMed ID: 20629860
    [Abstract] [Full Text] [Related]

  • 11. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese.
    Alinovi M, Wiking L, Corredig M, Mucchetti G.
    J Dairy Sci; 2020 Sep 08; 103(9):7775-7790. PubMed ID: 32684456
    [Abstract] [Full Text] [Related]

  • 12. Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese.
    Kindstedt PS.
    Crit Rev Food Sci Nutr; 1993 Sep 08; 33(2):167-87. PubMed ID: 8476513
    [Abstract] [Full Text] [Related]

  • 13. Effect of pH on characteristics of low-moisture Mozzarella cheese during refrigerated storage.
    Cortez MA, Furtado MM, Gigante ML, Kindstedt PS.
    J Food Sci; 2008 Nov 08; 73(9):S443-8. PubMed ID: 19021819
    [Abstract] [Full Text] [Related]

  • 14. Effect of pH and calcium concentration on proteolysis in mozzarella cheese.
    Feeney EP, Guinee TP, Fox PF.
    J Dairy Sci; 2002 Jul 08; 85(7):1646-54. PubMed ID: 12201514
    [Abstract] [Full Text] [Related]

  • 15. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
    Ardisson-Korat AV, Rizvi SS.
    J Dairy Sci; 2004 Nov 08; 87(11):3601-13. PubMed ID: 15483143
    [Abstract] [Full Text] [Related]

  • 16. Effect of calcium on microstructure and meltability of part skim mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2004 Jul 08; 87(7):1975-85. PubMed ID: 15328208
    [Abstract] [Full Text] [Related]

  • 17. Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage.
    Liu T, Wu J, Aziz T, Xue R, Khowdiary MM, Yang Z.
    Sci Rep; 2024 Feb 14; 14(1):3714. PubMed ID: 38355789
    [Abstract] [Full Text] [Related]

  • 18. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
    Dave RI, McMahon DJ, Oberg CJ, Broadbent JR.
    J Dairy Sci; 2003 Jan 14; 86(1):114-26. PubMed ID: 12613855
    [Abstract] [Full Text] [Related]

  • 19. Effect of heat treatments on the meltability of cheeses.
    Kuo MI, Wang YC, Gunasekaran S, Olson NF.
    J Dairy Sci; 2001 Sep 14; 84(9):1937-43. PubMed ID: 11573771
    [Abstract] [Full Text] [Related]

  • 20. 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 Sep 14; 97(4):1970-82. PubMed ID: 24485677
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.