Detalles de la búsqueda
1.
Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.
J Dairy Sci
; 107(1): 74-90, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-37709025
2.
Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products.
J Dairy Sci
; 106(1): 61-74, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-36357211
3.
Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature.
J Dairy Sci
; 105(1): 72-82, 2022 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-34756437
4.
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
5.
A study of various chemical pretreatments to fractionate lipids from whey protein phospholipid concentrate.
J Dairy Sci
; 104(12): 12249-12262, 2021 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-34538486
6.
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
7.
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
8.
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
9.
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
10.
Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein.
J Dairy Sci
; 101(9): 7702-7713, 2018 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-29935826
11.
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
12.
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
13.
Characterization of the chemical structures and physical properties of exopolysaccharides produced by various Streptococcus thermophilus strains.
J Dairy Sci
; 100(5): 3424-3435, 2017 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-28318581
14.
Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese.
J Dairy Sci
; 99(9): 6983-6994, 2016 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-27423944
15.
Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages.
J Dairy Sci
; 99(1): 41-52, 2016 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-26506550
16.
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
17.
Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk.
J Dairy Sci
; 98(9): 5955-66, 2015 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-26188568
18.
Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels.
J Dairy Sci
; 98(5): 2843-52, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25747831
19.
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
20.
Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate.
J Dairy Sci
; 97(9): 5371-82, 2014 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-25022675