Detalles de la búsqueda
1.
Use of high-pressure processing and low-temperature storage to extend the performance shelf-life of two types of String cheese.
J Dairy Sci
; 2024 May 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-38762114
2.
Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.
J Dairy Sci
; 105(12): 9367-9386, 2022 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-36241439
3.
Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese.
J Dairy Sci
; 104(10): 10500-10512, 2021 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-34334199
4.
Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese.
J Dairy Sci
; 103(3): 2065-2076, 2020 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-31954572
5.
Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.
J Dairy Sci
; 103(11): 9906-9922, 2020 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-32921459
6.
Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
J Dairy Sci
; 103(2): 1175-1192, 2020 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-31864749
7.
Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
J Dairy Sci
; 101(8): 6762-6775, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29753471
8.
Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.
J Dairy Sci
; 101(8): 6853-6865, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29753472
9.
A 100-Year Review: Cheese production and quality.
J Dairy Sci
; 100(12): 9952-9965, 2017 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-29153182
10.
Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
J Dairy Sci
; 99(10): 7791-7802, 2016 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-27448857
11.
Potential of Lactobacillus curvatus LFC1 to produce slits in Cheddar cheese.
Food Microbiol
; 49: 65-73, 2015 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-25846916
12.
Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
J Dairy Sci
; 98(10): 6713-26, 2015 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-26277316
13.
Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
J Dairy Sci
; 97(1): 85-96, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-24239084
14.
Antibody elution with 2-me/SDS solution: Uses for multi-layer immunohistochemical analysis of wholemount preparations of human colonic myenteric plexus.
Heliyon
; 10(5): e26522, 2024 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38434276
15.
Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese.
J Dairy Sci
; 96(11): 6792-6806, 2013.
Artículo
en Inglés
| MEDLINE | ID: mdl-24054280
16.
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
J Dairy Sci
; 96(7): 4212-22, 2013 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-23684037
17.
Humidity control can compensate for the damage induced in protein crystals by alien solutions.
Acta Crystallogr Sect F Struct Biol Cryst Commun
; 67(Pt 10): 1300-8, 2011 Oct 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-22102052
18.
Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese.
J Dairy Sci
; 94(9): 4264-76, 2011 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-21854900
19.
Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening.
J Dairy Sci
; 94(6): 2692-700, 2011 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-21605738
20.
Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
J Dairy Sci
; 94(6): 2719-30, 2011 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-21605741