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Journal Abstract Search

171 related items for PubMed ID: 36175220

  • 21. The effects of camel milk powder on the stability and quality properties of processed cheese sauce.
    Desouky MM, Salama HH, El-Sayed SM.
    Acta Sci Pol Technol Aliment; 2019; 18(4):349-359. PubMed ID: 31930787
    [Abstract] [Full Text] [Related]

  • 22. Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese.
    Moghiseh N, Arianfar A, Salehi EA, Rafe A.
    Int J Biol Macromol; 2021 Nov 30; 191():1079-1086. PubMed ID: 34606787
    [Abstract] [Full Text] [Related]

  • 23. Effect of calcium on microstructure and meltability of part skim mozzarella cheese.
    Joshi NS, Muthukumarappan K, Dave RI.
    J Dairy Sci; 2004 Jul 30; 87(7):1975-85. PubMed ID: 15328208
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. Whiteness change during heating and cooling of Mozzarella cheese.
    Metzger LE, Barbano DM, Rudan MA, Kindstedt PS, Guo MR.
    J Dairy Sci; 2000 Jan 14; 83(1):1-10. PubMed ID: 10659956
    [Abstract] [Full Text] [Related]

  • 26. Functionality and physico-chemical characteristics of bovine and caprine mozzarella cheeses during refrigerated storage.
    Imm JY, Oh EJ, Han KS, Oh S, Park YW, Kim SH.
    J Dairy Sci; 2003 Sep 14; 86(9):2790-8. PubMed ID: 14507015
    [Abstract] [Full Text] [Related]

  • 27. Composition, yield, and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrate.
    Caro I, Soto S, Franco MJ, Meza-Nieto M, Alfaro-Rodríguez RH, Mateo J.
    J Dairy Sci; 2011 Feb 14; 94(2):580-8. PubMed ID: 21257027
    [Abstract] [Full Text] [Related]

  • 28. Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.
    Metzger LE, Barbano DM, Kindstedt PS.
    J Dairy Sci; 2001 Jun 14; 84(6):1357-66. PubMed ID: 11417693
    [Abstract] [Full Text] [Related]

  • 29. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
    Zisu B, Shah NP.
    J Dairy Sci; 2005 Jun 14; 88(6):1973-85. PubMed ID: 15905427
    [Abstract] [Full Text] [Related]

  • 30. Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese.
    Kindstedt PS.
    Crit Rev Food Sci Nutr; 1993 Jun 14; 33(2):167-87. PubMed ID: 8476513
    [Abstract] [Full Text] [Related]

  • 31. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F, Akbulut C.
    J Agric Food Chem; 2007 Nov 28; 55(24):9993-10000. PubMed ID: 17966979
    [Abstract] [Full Text] [Related]

  • 32. Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella cheese yield and quality characteristics in mid and late lactation.
    Gulati A, Galvin N, Hennessy D, McAuliffe S, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP.
    J Dairy Sci; 2018 Oct 28; 101(10):8737-8756. PubMed ID: 30122409
    [Abstract] [Full Text] [Related]

  • 33. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese.
    Gulzar N, Rafiq S, Nadeem M, Imran M, Khalique A, Muqada Sleem I, Saleem T.
    Lipids Health Dis; 2019 Jan 29; 18(1):33. PubMed ID: 30696457
    [Abstract] [Full Text] [Related]

  • 34. Effect of frozen storage on physical properties of pasta filata and nonpasta filata Mozzarella cheeses.
    Kuo MI, Gunasekaran S.
    J Dairy Sci; 2003 Apr 29; 86(4):1108-17. PubMed ID: 12741534
    [Abstract] [Full Text] [Related]

  • 35. Effect of heat treatments on the meltability of cheeses.
    Kuo MI, Wang YC, Gunasekaran S, Olson NF.
    J Dairy Sci; 2001 Sep 29; 84(9):1937-43. PubMed ID: 11573771
    [Abstract] [Full Text] [Related]

  • 36. 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 29; 90(10):4552-68. PubMed ID: 17881676
    [Abstract] [Full Text] [Related]

  • 37. 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 29; 85(7):1655-69. PubMed ID: 12201515
    [Abstract] [Full Text] [Related]

  • 38. Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness.
    Mbye M, Mohamed H, Ramachandran T, Hamed F, AlHammadi A, Kamleh R, Kamal-Eldin A.
    Front Nutr; 2021 Jul 29; 8():642846. PubMed ID: 34222297
    [Abstract] [Full Text] [Related]

  • 39. 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 29; 103(9):7775-7790. PubMed ID: 32684456
    [Abstract] [Full Text] [Related]

  • 40. Effect of Quinoa (Chenopodium quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread.
    Khalifa SA, Abdeen EMM, El-Shafei SMS, Mohamed AH.
    Pak J Biol Sci; 2020 Mar 29; 23(4):439-453. PubMed ID: 32363830
    [Abstract] [Full Text] [Related]

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