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Journal Abstract Search

663 related items for PubMed ID: 34247744

  • 1. Consumer understanding of fluid milk and cheese processing and composition.
    Schiano AN, Drake MA.
    J Dairy Sci; 2021 Aug; 104(8):8644-8660. PubMed ID: 34247744
    [Abstract] [Full Text] [Related]

  • 2. Consumer desires and perceptions of lactose-free milk.
    Rizzo PV, Harwood WS, Drake MA.
    J Dairy Sci; 2020 Aug; 103(8):6950-6966. PubMed ID: 32505391
    [Abstract] [Full Text] [Related]

  • 3. Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?
    McCarthy KS, Parker M, Ameerally A, Drake SL, Drake MA.
    J Dairy Sci; 2017 Aug; 100(8):6125-6138. PubMed ID: 28551193
    [Abstract] [Full Text] [Related]

  • 4. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
    Smith ST, Metzger L, Drake MA.
    J Dairy Sci; 2016 Nov; 99(11):8687-8698. PubMed ID: 27592435
    [Abstract] [Full Text] [Related]

  • 5. Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products.
    Wherry BM, Jo Y, Drake MA.
    J Dairy Sci; 2019 May; 102(5):3868-3878. PubMed ID: 30827565
    [Abstract] [Full Text] [Related]

  • 6. Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.
    Henning DR, Baer RJ, Hassan AN, Dave R.
    J Dairy Sci; 2006 Apr; 89(4):1179-88. PubMed ID: 16537951
    [Abstract] [Full Text] [Related]

  • 7. Consumer perception of the sustainability of dairy products and plant-based dairy alternatives.
    Schiano AN, Harwood WS, Gerard PD, Drake MA.
    J Dairy Sci; 2020 Dec; 103(12):11228-11243. PubMed ID: 33069414
    [Abstract] [Full Text] [Related]

  • 8. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.
    Wherry B, Barbano DM, Drake MA.
    J Dairy Sci; 2019 Oct; 102(10):8768-8784. PubMed ID: 31351721
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  • 10. Consumer perception of smoked Cheddar cheese.
    Del Toro-Gipson RS, Rizzo PV, Hanson DJ, Drake MA.
    J Dairy Sci; 2021 Feb; 104(2):1560-1575. PubMed ID: 33309346
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  • 13. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
    Bergamaschi M, Bittante G.
    J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
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  • 14. Salty taste in dairy foods: can we reduce the salt?
    Drake SL, Lopetcharat K, Drake MA.
    J Dairy Sci; 2011 Feb; 94(2):636-45. PubMed ID: 21257032
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  • 16. Drivers of liking for Cheddar cheese shreds.
    Meals SE, Schiano AN, Drake MA.
    J Dairy Sci; 2020 Mar; 103(3):2167-2185. PubMed ID: 31882222
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis.
    Speight KC, Schiano AN, Harwood WS, Drake MA.
    J Dairy Sci; 2019 Aug; 102(8):6971-6986. PubMed ID: 31155259
    [Abstract] [Full Text] [Related]

  • 19. The effect of extrinsic attributes on liking of cottage cheese.
    Hubbard EM, Jervis SM, Drake MA.
    J Dairy Sci; 2016 Jan; 99(1):183-93. PubMed ID: 26519972
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