-
2
-
-
30844433286
-
Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci
-
Dabour N., Kheadr E., Benhamou N., Fliss I., LaPointe G. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci. Journal of Dairy Science 2006, 89:95-110.
-
(2006)
Journal of Dairy Science
, vol.89
, pp. 95-110
-
-
Dabour, N.1
Kheadr, E.2
Benhamou, N.3
Fliss, I.4
LaPointe, G.5
-
3
-
-
40849095835
-
Nutritional and technological aspects of milk fat globule membrane material
-
Dewettinck K., Rombaut R., Thienpont N., Le T.T., Messens K., Van-Camp J. Nutritional and technological aspects of milk fat globule membrane material. International Dairy Journal 2008, 18:436-457.
-
(2008)
International Dairy Journal
, vol.18
, pp. 436-457
-
-
Dewettinck, K.1
Rombaut, R.2
Thienpont, N.3
Le, T.T.4
Messens, K.5
Van-Camp, J.6
-
4
-
-
84863829434
-
Chemical, sensory, rheological and micro-structural attributes of local white soft cheese varieties
-
El-Zeini H.M., El-Aasser M.A., Anis S.M.K., Romeih E.A. Chemical, sensory, rheological and micro-structural attributes of local white soft cheese varieties. Mansoura University Journal of Food and Dairy Sciences 2006, 31:875-887.
-
(2006)
Mansoura University Journal of Food and Dairy Sciences
, vol.31
, pp. 875-887
-
-
El-Zeini, H.M.1
El-Aasser, M.A.2
Anis, S.M.K.3
Romeih, E.A.4
-
5
-
-
84889331446
-
Microstructure of natural cheeses
-
Blackwell Publishing Ltd, Oxford, UK, A.Y. Tamime (Ed.)
-
Everett D.W. Microstructure of natural cheeses. Structure of dairy products 2007, 170-209. Blackwell Publishing Ltd, Oxford, UK. A.Y. Tamime (Ed.).
-
(2007)
Structure of dairy products
, pp. 170-209
-
-
Everett, D.W.1
-
6
-
-
32444450479
-
Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese
-
Govindasamy-Lucey S., Lin T., Jaeggi J.J., Johnson M.E., Lucey J.A. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese. Journal of Dairy Science 2006, 89:454-467.
-
(2006)
Journal of Dairy Science
, vol.89
, pp. 454-467
-
-
Govindasamy-Lucey, S.1
Lin, T.2
Jaeggi, J.J.3
Johnson, M.E.4
Lucey, J.A.5
-
7
-
-
0033837934
-
The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese
-
Guinee T.P., Auty M.A.E., Fenelon M.A. The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. International Dairy Journal 2000, 10:277-288.
-
(2000)
International Dairy Journal
, vol.10
, pp. 277-288
-
-
Guinee, T.P.1
Auty, M.A.E.2
Fenelon, M.A.3
-
8
-
-
0029440454
-
Observation of encapsulated lactic acid bacteria using confocal scanning laser microscopy
-
Hassan A.N., Frank J.F., Farmer M.A., Schmidt K.A., Shalabi S.I. Observation of encapsulated lactic acid bacteria using confocal scanning laser microscopy. Journal of Dairy Science 1995, 78:2624-2628.
-
(1995)
Journal of Dairy Science
, vol.78
, pp. 2624-2628
-
-
Hassan, A.N.1
Frank, J.F.2
Farmer, M.A.3
Schmidt, K.A.4
Shalabi, S.I.5
-
9
-
-
0001426860
-
Structure and function of food products. A review
-
Heertje I. Structure and function of food products. A review. Food Structure 1993, 12:343-364.
-
(1993)
Food Structure
, vol.12
, pp. 343-364
-
-
Heertje, I.1
-
10
-
-
0034864272
-
Developments in the textural and rheological properties of UK Cheddar cheese during ripening
-
Hort J., Grys L.G. Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal 2001, 11:475-481.
-
(2001)
International Dairy Journal
, vol.11
, pp. 475-481
-
-
Hort, J.1
Grys, L.G.2
-
16
-
-
0022335502
-
Microstructure of dairy foods. 2. Milk products based on fat
-
Kalab M. Microstructure of dairy foods. 2. Milk products based on fat. Journal of Dairy Science 1985, 68:3234-3248.
-
(1985)
Journal of Dairy Science
, vol.68
, pp. 3234-3248
-
-
Kalab, M.1
-
18
-
-
77955924419
-
Conventional scanning electron microscopy of bacteria
-
Kalab M., Yang A.F., Chabot D. Conventional scanning electron microscopy of bacteria. Infocus Magazine, Proceedings of the Royal Microscopical Society 2008, 10:42-61.
-
(2008)
Infocus Magazine, Proceedings of the Royal Microscopical Society
, vol.10
, pp. 42-61
-
-
Kalab, M.1
Yang, A.F.2
Chabot, D.3
-
19
-
-
23744459404
-
Focus on the supramolecular structure of milk fat in dairy products
-
Lopez C. Focus on the supramolecular structure of milk fat in dairy products. Reproduction Nutrition Development 2005, 45:497-511.
-
(2005)
Reproduction Nutrition Development
, vol.45
, pp. 497-511
-
-
Lopez, C.1
-
20
-
-
33750693973
-
Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
-
Lopez C., Camier B., Gassi J.Y. Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal 2007, 17:235-247.
-
(2007)
International Dairy Journal
, vol.17
, pp. 235-247
-
-
Lopez, C.1
Camier, B.2
Gassi, J.Y.3
-
22
-
-
1542791522
-
Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese
-
Mistry V.V., Metzger L.E., Maubois J.L. Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese. Journal of Dairy Science 1996, 79:1137-1145.
-
(1996)
Journal of Dairy Science
, vol.79
, pp. 1137-1145
-
-
Mistry, V.V.1
Metzger, L.E.2
Maubois, J.L.3
-
23
-
-
33748072114
-
Partial replacement of fat by functional fiber in imitation cheese: effects on rheology and microstructure
-
Montesinos-Herrero C., Cottell D.C., O'Riordan D., O'Sullivan M. Partial replacement of fat by functional fiber in imitation cheese: effects on rheology and microstructure. International Dairy Journal 2006, 16:910-919.
-
(2006)
International Dairy Journal
, vol.16
, pp. 910-919
-
-
Montesinos-Herrero, C.1
Cottell, D.C.2
O'Riordan, D.3
O'Sullivan, M.4
-
24
-
-
34447627484
-
Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
-
Morin P., Jimenez-Flores R., Pouliot Y. Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes. International Dairy Journal 2007, 17:1179-1187.
-
(2007)
International Dairy Journal
, vol.17
, pp. 1179-1187
-
-
Morin, P.1
Jimenez-Flores, R.2
Pouliot, Y.3
-
25
-
-
40649102206
-
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. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses. Journal of Dairy Science 2008, 91:871-882.
-
(2008)
Journal of Dairy Science
, vol.91
, pp. 871-882
-
-
Morin, P.1
Pouliot, Y.2
Britten, M.3
-
26
-
-
77953889586
-
The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy
-
Ong L., Dagastine R.R., Kentish S.E., Gras S.L. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy. Journal of Food Science 2010, 75:135-145.
-
(2010)
Journal of Food Science
, vol.75
, pp. 135-145
-
-
Ong, L.1
Dagastine, R.R.2
Kentish, S.E.3
Gras, S.L.4
-
27
-
-
79951509388
-
Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy
-
Ong L., Dagastine R.R., Kentish S.E., Gras S.L. Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy. LWT - Food Science and Technology 2011, 44:1291-1302.
-
(2011)
LWT - Food Science and Technology
, vol.44
, pp. 1291-1302
-
-
Ong, L.1
Dagastine, R.R.2
Kentish, S.E.3
Gras, S.L.4
-
28
-
-
23044526036
-
Cow's milk components with anti-cancer potential
-
Parodi P.W. Cow's milk components with anti-cancer potential. Australian Journal of Dairy Technology 2001, 56:65-73.
-
(2001)
Australian Journal of Dairy Technology
, vol.56
, pp. 65-73
-
-
Parodi, P.W.1
-
29
-
-
0039872712
-
Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream
-
Poduval V.S., Mistry V.V. Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream. Journal of Dairy Science 1999, 82:1-9.
-
(1999)
Journal of Dairy Science
, vol.82
, pp. 1-9
-
-
Poduval, V.S.1
Mistry, V.V.2
-
30
-
-
0042780946
-
Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese
-
Raval D.M., Mistry V.V. Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese. Journal of Dairy Science 1999, 82:2334-2343.
-
(1999)
Journal of Dairy Science
, vol.82
, pp. 2334-2343
-
-
Raval, D.M.1
Mistry, V.V.2
-
31
-
-
0036080514
-
Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
-
Romeih E.A., Michaelidou A., Biliaderis C.G., Zerfiridis G.K. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal 2002, 12:525-540.
-
(2002)
International Dairy Journal
, vol.12
, pp. 525-540
-
-
Romeih, E.A.1
Michaelidou, A.2
Biliaderis, C.G.3
Zerfiridis, G.K.4
-
32
-
-
0034864164
-
Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus
-
Skeie S., Lindberg C., Narvhus J. Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus. International Dairy Journal 2001, 11:399-411.
-
(2001)
International Dairy Journal
, vol.11
, pp. 399-411
-
-
Skeie, S.1
Lindberg, C.2
Narvhus, J.3
-
33
-
-
22944439068
-
Bovine milk fat globule membrane as a potential nutraceutical
-
Spitsberg V.L. Bovine milk fat globule membrane as a potential nutraceutical. Journal of Dairy Science 2005, 88:2289-2294.
-
(2005)
Journal of Dairy Science
, vol.88
, pp. 2289-2294
-
-
Spitsberg, V.L.1
-
34
-
-
0348230487
-
Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts
-
Trachoo N., Mistry V.V. Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts. Journal of Dairy Science 1998, 81:3163-3171.
-
(1998)
Journal of Dairy Science
, vol.81
, pp. 3163-3171
-
-
Trachoo, N.1
Mistry, V.V.2
-
35
-
-
0034241822
-
Rheology of dairy foods that gel, stretch and fracture
-
Tunick M.H. Rheology of dairy foods that gel, stretch and fracture. Journal of Dairy Science 2000, 83:1892-1898.
-
(2000)
Journal of Dairy Science
, vol.83
, pp. 1892-1898
-
-
Tunick, M.H.1
-
36
-
-
0000541209
-
Rheology and microstructure of low fat Mozzarella cheese
-
Tunick M.H., Mackey K.L., Shieh J.J., Smith P.W., Cooke P., Malin E.L. Rheology and microstructure of low fat Mozzarella cheese. International Dairy Journal 1993, 3:649-662.
-
(1993)
International Dairy Journal
, vol.3
, pp. 649-662
-
-
Tunick, M.H.1
Mackey, K.L.2
Shieh, J.J.3
Smith, P.W.4
Cooke, P.5
Malin, E.L.6
-
37
-
-
17044451701
-
Ripening of low-fat Cheddar cheese made from milk enriched with phospholipids
-
Turcot S., St-Gelais D., Turgeon S.L. Ripening of low-fat Cheddar cheese made from milk enriched with phospholipids. Lait 2002, 82:209-223.
-
(2002)
Lait
, vol.82
, pp. 209-223
-
-
Turcot, S.1
St-Gelais, D.2
Turgeon, S.L.3
-
38
-
-
0035594330
-
Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low-fat Cheddar cheese
-
Turcot S., Turgeon S.L., St-Gelais D. Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low-fat Cheddar cheese. Lait 2001, 81:429-442.
-
(2001)
Lait
, vol.81
, pp. 429-442
-
-
Turcot, S.1
Turgeon, S.L.2
St-Gelais, D.3
|