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Journal Abstract Search

339 related items for PubMed ID: 36241439

  • 1. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.
    Reale E, Govindasamy-Lucey S, Lu Y, Johnson ME, Jaeggi JJ, Molitor M, Lucey JA.
    J Dairy Sci; 2022 Nov; 105(12):9367-9386. PubMed ID: 36241439
    [Abstract] [Full Text] [Related]

  • 2. Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
    Reale E, Govindasamy-Lucey S, Johnson ME, Jaeggi JJ, Molitor M, Lu Y, Lucey JA.
    J Dairy Sci; 2020 Nov; 103(11):9906-9922. PubMed ID: 32921459
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  • 4. 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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  • 5. 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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  • 7. 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
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  • 9. 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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  • 10. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
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  • 15. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V, Tuminello L, Pediliggieri C, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
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  • 18. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
    Sulejmani E, Hayaloglu AA, Rafajlovska V.
    J Dairy Sci; 2014 Mar; 97(3):1210-24. PubMed ID: 24377800
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  • 20. 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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