-
1
-
-
0000551739
-
Kjeldahl method for determination of total nitrogen content of milk: Collaborative study
-
Barbano, D. M., Clark, J. L., Dunham, C. E. and Fleming, J. R. (1990), Kjeldahl method for determination of total nitrogen content of milk: collaborative study. J. Assoc. Anal. Chem. 73, 849-859.
-
(1990)
J. Assoc. Anal. Chem.
, vol.73
, pp. 849-859
-
-
Barbano, D.M.1
Clark, J.L.2
Dunham, C.E.3
Fleming, J.R.4
-
2
-
-
0033438353
-
Texture evaluation of commercial mozzarella cheeses
-
Bhaskaracharya, R. K. and Shah, N. P. (1999), Texture evaluation of commercial mozzarella cheeses. Aust. J. Dairy Technol. 54, 36-40.
-
(1999)
Aust. J. Dairy Technol.
, vol.54
, pp. 36-40
-
-
Bhaskaracharya, R.K.1
Shah, N.P.2
-
3
-
-
0034391188
-
A simplified method for examination of microstructure of mozzarella cheeses with scanning electron microscopy
-
Bhaskaracharya, R. K. and Shah, N. P. (2000a), A simplified method for examination of microstructure of mozzarella cheeses with scanning electron microscopy. Aust. J. Dairy Technol. 55, 28-32.
-
(2000)
Aust. J. Dairy Technol.
, vol.55
, pp. 28-32
-
-
Bhaskaracharya, R.K.1
Shah, N.P.2
-
4
-
-
0034358833
-
Texture characteristics and microstructure of skim milk mozzarella cheeses made using exopolysaccharide or non-exopolysaccharide producing starter cultures
-
Bhaskaracharya, R. K. and Shah, N. P. (2000b), Texture characteristics and microstructure of skim milk mozzarella cheeses made using exopolysaccharide or non-exopolysaccharide producing starter cultures. Aust. J. Dairy Technol. 55, 132-138.
-
(2000)
Aust. J. Dairy Technol.
, vol.55
, pp. 132-138
-
-
Bhaskaracharya, R.K.1
Shah, N.P.2
-
5
-
-
0029027414
-
Microstructure studies of reduced-fat cheeses containing fat substitute
-
(Ed. E. L. Malin and M. H. Tunick) Plenum Press, New York
-
Desai, N. and Nolting, J. (1995), Microstructure studies of reduced-fat cheeses containing fat substitute. In Chemistry of structure-Function relationships in cheese (Ed. E. L. Malin and M. H. Tunick) Plenum Press, New York, pp 295-302.
-
(1995)
Chemistry of Structure-function Relationships in Cheese
, pp. 295-302
-
-
Desai, N.1
Nolting, J.2
-
7
-
-
0040781614
-
Comparative appraisal of quality of buffalo-milk mozzarella cheese manufactured by two different methods
-
Jana, A. H. and Upadhyay, K. G. (1997), Comparative appraisal of quality of buffalo-milk mozzarella cheese manufactured by two different methods. J. Food Sci. Technol. 34, 381-385.
-
(1997)
J. Food Sci. Technol.
, vol.34
, pp. 381-385
-
-
Jana, A.H.1
Upadhyay, K.G.2
-
8
-
-
0039834791
-
-
International Thomson Publication Company, California, USA
-
Kirkpatrick, L. A. and Feeney, B. C. (1997), A simple guide to SPSS for windows: versions 6.0, 6.1, 7.0 and 7.5. International Thomson Publication Company, California, USA.
-
(1997)
A Simple Guide to SPSS for Windows: Versions 6.0, 6.1, 7.0 and 7.5
-
-
Kirkpatrick, L.A.1
Feeney, B.C.2
-
9
-
-
85025567869
-
Fine stranded particulate gels of β-lactoglobulin and whey protein at varying pH
-
Langton, M. and Hermansson, A. M. (1992), Fine stranded particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 5, 523.
-
(1992)
Food Hydrocolloids
, vol.5
, pp. 523
-
-
Langton, M.1
Hermansson, A.M.2
-
10
-
-
85025760683
-
Texture development during cheese ripening
-
Lawrence, R. C., Creamer, L. K. and Gilles, J. (1987), Texture development during cheese ripening. J. Dairy Sci. 70, 1748.
-
(1987)
J. Dairy Sci.
, vol.70
, pp. 1748
-
-
Lawrence, R.C.1
Creamer, L.K.2
Gilles, J.3
-
11
-
-
0002986341
-
Effect of simplesse® 100 on the manufacture of low-fat cheddar cheese
-
International Dairy Federation Seminar, Cork, Ireland
-
Lucey, J. A. and Gorry, C. (1993), Effect of Simplesse® 100 on the manufacture of low-fat cheddar cheese. In Cheese field and Factors Affecting its Control. International Dairy Federation Seminar, Cork, Ireland, pp 439-447.
-
(1993)
Cheese Field and Factors Affecting Its Control
, pp. 439-447
-
-
Lucey, J.A.1
Gorry, C.2
-
12
-
-
0041028477
-
How the microstructure of mozzarella cheese is related to functional properties
-
Rhone-Poulenc, Madison, WI
-
McMahon, D. J. (1995), How the microstructure of mozzarella cheese is related to functional properties In Proceedings 32nd Annual Marschal Italian and Speciality Cheese Seminar, Rhone-Poulenc, Madison, WI, 18-26.
-
(1995)
Proceedings 32nd Annual Marschal Italian and Speciality Cheese Seminar
, pp. 18-26
-
-
McMahon, D.J.1
-
13
-
-
0041014553
-
Use of fat replacers in low-fat mozzarella cheese
-
McMahon, D. J., Alleyne, M. C., Fife, R. L. and Oberg, C. J. (1996), Use of fat replacers in low-fat mozzarella cheese. J. Dairy Sci. 79, 1911-1921.
-
(1996)
J. Dairy Sci.
, vol.79
, pp. 1911-1921
-
-
McMahon, D.J.1
Alleyne, M.C.2
Fife, R.L.3
Oberg, C.J.4
-
14
-
-
0001305632
-
High resolution scanning electron microscopy of milk products: A new sample preparation procedure
-
McManus, W. R., McMahon, D. J. and Oberg, C. J. (1993), High resolution scanning electron microscopy of milk products: A new sample preparation procedure. Food Struct. 12, 475-482.
-
(1993)
Food Struct.
, vol.12
, pp. 475-482
-
-
McManus, W.R.1
McMahon, D.J.2
Oberg, C.J.3
-
15
-
-
0003335128
-
Composition and microstructure of commercial full-fat and low-fat cheeses
-
Mistry, V. V. and Anderson, D. L. (1993), Composition and microstructure of commercial full-fat and low-fat cheeses. Food Struct. 12, 259.
-
(1993)
Food Struct.
, vol.12
, pp. 259
-
-
Mistry, V.V.1
Anderson, D.L.2
-
16
-
-
0000525423
-
Microstructure of mozzarella cheese during manufacture
-
Oberg, C. J., McManus, W. R. and McMahon, D. J. (1993), Microstructure of mozzarella cheese during manufacture. Food Struct. 12, 251-258.
-
(1993)
Food Struct.
, vol.12
, pp. 251-258
-
-
Oberg, C.J.1
McManus, W.R.2
McMahon, D.J.3
-
17
-
-
0005587283
-
Changes in the microstructure of Saint Paulin cheese during manufacture studied by scanning electron microscopy
-
Rousseau, M. (1988), Changes in the microstructure of Saint Paulin cheese during manufacture studied by scanning electron microscopy. Food Microstruct. 7, 105-113.
-
(1988)
Food Microstruct.
, vol.7
, pp. 105-113
-
-
Rousseau, M.1
-
18
-
-
0030915558
-
Reorganisation of casein submicelles in mozzarella cheese during storage
-
Tunick, M. H., Cooke, P. H., Malin, E. L., Smith, P. W. and Holsinger, V. H. (1997), Reorganisation of casein submicelles in mozzarella cheese during storage. Int. Dairy J. 7, 149-155.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 149-155
-
-
Tunick, M.H.1
Cooke, P.H.2
Malin, E.L.3
Smith, P.W.4
Holsinger, V.H.5
-
19
-
-
0002935758
-
Casein micelles
-
John Wiley and Sons, Inc., NY
-
Walstra, P. and Jenness, R. (1984), Casein micelles in Dairy Chemistry and Physics, John Wiley and Sons, Inc., NY.
-
(1984)
Dairy Chemistry and Physics
-
-
Walstra, P.1
Jenness, R.2
|