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Journal of Dairy Science|May 14, 2025
Low-moisture part-skim mozzarella made from milk with varying casein contentsA V Swaminathan, S K Lillevang, S Govindasamy-Lucey, et al.Journal of Dairy Science|May 18, 2024
Use of high-pressure processing and low-temperature storage to extend the performance shelf life of 2 types of string cheeseM A Becher, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|October 14, 2022
Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein contentE Reale, S Govindasamy-Lucey, Y Lu, et al.Journal of Dairy Science|February 16, 2026
Impact of moisture content and age on the properties of microwaved shelf-stable puffed snacks made from Cheddar cheeseJ M Pronschinske, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|December 22, 2007
Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese basesC A Brickley, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|October 10, 2024
Impact of pre-acidification on the functionality and insoluble calcium levels of low-moisture part-skim mozzarella made from high-casein milkAakash Varsha Swaminathan, S Ren K Lillevang, Selvarani Govindasamy-Lucey, et al.Journal of Dairy Science|December 23, 2019
Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniquesR A Ibáñez, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|November 19, 2013
Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheeseA C Moynihan, S Govindasamy-Lucey, J J Jaeggi, et al.Applied Radiation and Isotopes : Including Data, Instrumentation and Methods for Use in Agriculture, Industry and Medicine|February 28, 2004
Geochemical fractionation of plutonium in anoxic Irish Sea sediments using an optimised sequential extraction protocolJ A Lucey, A Gouzy, D Boust, et al.Journal of Dairy Science|July 25, 2016
Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheeseA C Moynihan, S Govindasamy-Lucey, M Molitor, et al.Pageof 9