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Journal of Dairy Science
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April 9, 2018
Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese
Prabin Lamichhane, Alan L Kelly, Jeremiah J Sheehan
Journal of Dairy Science
|
October 23, 2017
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L Kelly, Jeremiah J Sheehan
Journal of Dairy Science
|
March 10, 2020
Effect of thermoresistant protease of Pseudomonas fluorescens on rennet coagulation properties and proteolysis of milk
Lizandra F Paludetti, Alan L Kelly, David Gleeson
The Journal of Dairy Research
|
December 21, 2004
Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure
Thom Huppertz, Patrick F Fox, Alan L Kelly
Journal of Dairy Science
|
March 18, 2026
The effects of heating on the physicochemical, functional and health properties of cheese: A review of recent developments
Adam Cogan, Alan L Kelly, Jeremiah J Sheehan
The Journal of Dairy Research
|
October 15, 2005
Kinetics of changes in plasmin activity and proteolysis on heating milk
Anthony Crudden, Jorge C Oliveira, Alan L Kelly
The Journal of Dairy Research
|
April 8, 2004
High pressure treatment of bovine milk: effects on casein micelles and whey proteins
Thom Huppertz, Patrick F Fox, Alan L Kelly
The Journal of Dairy Research
|
December 21, 2004
High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism
Thom Huppertz, Patrick F Fox, Alan L Kelly
The Journal of Dairy Research
|
May 19, 2009
Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels
Kristina Lodaite, François Chevalier, Emanuele Armaforte, et al.
Journal of Agricultural and Food Chemistry
|
June 17, 2009
Use of reducing/nonreducing two-dimensional electrophoresis for the study of disulfide-mediated interactions between proteins in raw and heated bovine milk
François Chevalier, Christophe Hirtz, Nicolas Sommerer, et al.
Page
of 10
Search research articles
Search
Showing results (11-20 of 93) with videos related to
Sort By:
Page
of 10
Journal of Dairy Science
|
April 9, 2018
Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese
Prabin Lamichhane, Alan L Kelly, Jeremiah J Sheehan
Journal of Dairy Science
|
October 23, 2017
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L Kelly, Jeremiah J Sheehan
Journal of Dairy Science
|
March 10, 2020
Effect of thermoresistant protease of Pseudomonas fluorescens on rennet coagulation properties and proteolysis of milk
Lizandra F Paludetti, Alan L Kelly, David Gleeson
The Journal of Dairy Research
|
December 21, 2004
Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure
Thom Huppertz, Patrick F Fox, Alan L Kelly
Journal of Dairy Science
|
March 18, 2026
The effects of heating on the physicochemical, functional and health properties of cheese: A review of recent developments
Adam Cogan, Alan L Kelly, Jeremiah J Sheehan
The Journal of Dairy Research
|
October 15, 2005
Kinetics of changes in plasmin activity and proteolysis on heating milk
Anthony Crudden, Jorge C Oliveira, Alan L Kelly
The Journal of Dairy Research
|
April 8, 2004
High pressure treatment of bovine milk: effects on casein micelles and whey proteins
Thom Huppertz, Patrick F Fox, Alan L Kelly
The Journal of Dairy Research
|
December 21, 2004
High pressure-induced denaturation of alpha-lactalbumin and beta-lactoglobulin in bovine milk and whey: a possible mechanism
Thom Huppertz, Patrick F Fox, Alan L Kelly
The Journal of Dairy Research
|
May 19, 2009
Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels
Kristina Lodaite, François Chevalier, Emanuele Armaforte, et al.
Journal of Agricultural and Food Chemistry
|
June 17, 2009
Use of reducing/nonreducing two-dimensional electrophoresis for the study of disulfide-mediated interactions between proteins in raw and heated bovine milk
François Chevalier, Christophe Hirtz, Nicolas Sommerer, et al.
Page
of 10