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Journal of Dairy Science|May 25, 2011
Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese qualityS Govindasamy-Lucey, J J Jaeggi, C Martinelli, et al.Journal of Dairy Science|August 17, 2015
Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheeseM Ozturk, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|August 2, 2021
Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheeseM Brighenti, S Govindasamy-Lucey, J J Jaeggi, et al.JDS Communications|June 26, 2023
Partial enrichment of phospholipids by enzymatic hydrolysis and membrane filtration of whey protein phospholipid concentrateA V Swaminathan, M S Molitor, K J Burrington, et al.Journal of Dairy Science|January 24, 2006
Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheeseS Govindasamy-Lucey, T Lin, J J Jaeggi, et al.Journal of Dairy Science|September 21, 2007
Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheeseS Govindasamy-Lucey, J J Jaeggi, M E Johnson, et al.Journal of Dairy Science|January 20, 2020
Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheeseM Brighenti, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|September 20, 2021
A study of various chemical pretreatments to fractionate lipids from whey protein phospholipid concentrateA V Swaminathan, M S Molitor, K J Burrington, et al.Journal of Dairy Science|December 24, 2011
Association between milk protein gene variants and protein composition traits in dairy cattleW Huang, F Peñagaricano, K R Ahmad, et al.Journal of Dairy Science|April 24, 2010
Insoluble calcium content and rheological properties of Colby cheese during ripeningM-R Lee, M E Johnson, S Govindasamy-Lucey, et al.Pageof 9