Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 200

1.

Effect of whey concentration on protein recovery in fresh ovine ricotta cheese.

Salvatore E, Pes M, Falchi G, Pagnozzi D, Furesi S, Fiori M, Roggio T, Addis MF, Pirisi A.

J Dairy Sci. 2014;97(8):4686-94. doi: 10.3168/jds.2013-7762. Epub 2014 May 23.

PMID:
24856986
2.
3.

Mass spectrometry detection of fraudulent use of cow whey in water buffalo, sheep, or goat Italian ricotta cheese.

Camerini S, Montepeloso E, Casella M, Crescenzi M, Marianella RM, Fuselli F.

Food Chem. 2016 Apr 15;197 Pt B:1240-8. doi: 10.1016/j.foodchem.2015.11.073. Epub 2015 Nov 14.

PMID:
26675863
4.

Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology.

Rashid AA, Huma N, Zahoor T, Asgher M.

J Dairy Res. 2017 Feb;84(1):109-116. doi: 10.1017/S0022029916000819.

PMID:
28252360
5.

Effect of β-lactoglobulin A and B whey protein variants on cheese yield potential of a model milk system.

Meza-Nieto MA, González-Córdova AF, Piloni-Martini J, Vallejo-Cordoba B.

J Dairy Sci. 2013;96(11):6777-81. doi: 10.3168/jds.2012-5961. Epub 2013 Sep 5.

PMID:
24011942
6.

Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.

Govindasamy-Lucey S, Jaeggi JJ, Martinelli C, Johnson ME, Lucey JA.

J Dairy Sci. 2011 Jun;94(6):2719-30. doi: 10.3168/jds.2010-3842.

PMID:
21605741
7.
8.

Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

Govindasamy-Lucey S, Lin T, Jaeggi JJ, Johnson ME, Lucey JA.

J Dairy Sci. 2006 Feb;89(2):454-67. Erratum in: J Dairy Sci. 2006 May;89(5):1863.

PMID:
16428615
9.

Binding of aflatoxin M1 to different protein fractions in ovine and caprine milk.

Barbiroli A, Bonomi F, Benedetti S, Mannino S, Monti L, Cattaneo T, Iametti S.

J Dairy Sci. 2007 Feb;90(2):532-40.

PMID:
17235129
10.

The effect of addition of skimmed milk on the characteristics of Myzithra cheeses.

Kaminarides S, Ilias-Dimopoulos E, Zoidou E, Moatsou G.

Food Chem. 2015 Aug 1;180:164-70. doi: 10.1016/j.foodchem.2015.01.086. Epub 2015 Feb 7.

PMID:
25766814
11.

Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.

Govindasamy-Lucey S, Jaeggi JJ, Bostley AL, Johnson ME, Lucey JA.

J Dairy Sci. 2004 Sep;87(9):2789-99.

PMID:
15375036
12.

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;94(2):580-8. doi: 10.3168/jds.2010-3102.

PMID:
21257027
13.

Detection of fraudulent addition of bovine whey in water buffalo ricotta cheese by isoelectric focusing.

Fuselli F, Deluca A, Montepeloso EA, Ibba G, Tidona F, Longo L, Marianella RM.

J Sci Food Agric. 2015 Oct;95(13):2757-62. doi: 10.1002/jsfa.7019. Epub 2014 Dec 15.

PMID:
25425399
14.
15.

Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.

Acharya MR, Mistry VV.

J Dairy Sci. 2004 Dec;87(12):4004-12.

PMID:
15545360
16.

Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.

Meza-Nieto MA, Vallejo-Cordoba B, González-Córdova AF, Félix L, Goycoolea FM.

J Dairy Sci. 2007 Feb;90(2):582-93.

PMID:
17235134
17.

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;97(1):85-96. doi: 10.3168/jds.2013-7081. Epub 2013 Nov 13.

PMID:
24239084
18.

Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.

Morin P, Pouliot Y, Britten M.

J Dairy Sci. 2008 Mar;91(3):871-82. doi: 10.3168/jds.2007-0658.

PMID:
18292242
19.
20.

Transfer of protein from milk to cheese.

Emmons DB, Dubé C, Modler HW.

J Dairy Sci. 2003 Feb;86(2):469-85.

PMID:
12647954

Supplemental Content

Support Center