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Journal Abstract Search

171 related items for PubMed ID: 36175220

  • 1. 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; 105(11):8734-8749. PubMed ID: 36175220
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  • 3. Low-fat akawi cheese made from bovine-camel milk blends: Rheological properties and microstructural characteristics.
    Abdalla A, Abu-Jdayil B, AlMadhani S, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M.
    J Dairy Sci; 2022 Jun; 105(6):4843-4856. PubMed ID: 35379457
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  • 4. 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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  • 8. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses.
    Nguyen HTH, Ong L, Lopez C, Kentish SE, Gras SL.
    Food Res Int; 2017 Dec; 102():458-467. PubMed ID: 29195973
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  • 10. 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; 87(11):3601-13. PubMed ID: 15483143
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  • 13. Understanding the role of calcium in functionality of part skim Mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2003 Jun; 86(6):1918-26. PubMed ID: 12836925
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  • 14. 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
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  • 15. 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; 86(1):114-26. PubMed ID: 12613855
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  • 16. Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese.
    Oommen BS, McMahon DJ, Oberg CJ, Broadbent JR, Strickland M.
    J Dairy Sci; 2002 Nov; 85(11):2750-8. PubMed ID: 12487442
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  • 18. Comparative analysis of improved soy-mozzarella cheeses made of ultrafiltrated and partly skimmed soy blends with other mozzarella types.
    Jeewanthi RK, Lee NK, Lee KA, Yoon YC, Paik HD.
    J Food Sci Technol; 2015 Aug; 52(8):5172-9. PubMed ID: 26243939
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