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Journal of Dairy Science|March 16, 2006
Major technological advances and trends in cheeseM E Johnson, J A LuceyJournal of Dairy Science|July 21, 2004
Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheeseA Hassan, M E Johnson, J A LuceyJournal of Dairy Science|September 26, 2003
Invited review: perspectives on the basis of the rheology and texture properties of cheeseJ A Lucey, M E Johnson, D S HorneJournal of Dairy Science|August 23, 2011
Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheeseJ A Stankey, M E Johnson, J A LuceyJournal of Dairy Science|October 19, 2005
Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheeseM-R Lee, M E Johnson, J A LuceyJournal of Dairy Science|January 26, 2008
Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheeseJ Choi, D S Horne, M E Johnson, et al.Journal of Dairy Science|May 14, 2018
Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheeseM Brighenti, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|May 14, 2018
Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storageM Ozturk, S Govindasamy-Lucey, J J Jaeggi, et al.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.Pageof 25