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Journal of Dairy Science|June 22, 2001
Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whitenessL E Metzger, D M Barbano, P S KindstedtJournal of Dairy Science|July 22, 2009
Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallizationP Rajbhandari, J Patel, E Valentine, et al.Journal of Dairy Science|September 24, 2018
Size, shape, and identity of surface crystals and their relationship to sensory perception of grittiness in soft smear-ripened cheesesP J Polowsky, P S Kindstedt, J M HughesJournal of Dairy Science|November 1, 1995
Susceptibility of beta-lactoglobulin and sodium caseinate to proteolysis by pepsin and trypsinM R Guo, P F Fox, A Flynn, et al.Journal of Dairy Science|July 5, 2018
Characterization and identification of surface crystals on smear-ripened cheese by polarized light microscopyP J Polowsky, G F Tansman, P S Kindstedt, et al.Journal of Dairy Science|April 23, 1999
Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheeseM A Rudan, D M Barbano, J J Yun, et al.Journal of Dairy Science|June 22, 2001
Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storageL E Metzger, D M Barbano, P S Kindstedt, et al.Journal of Food Science|March 28, 2009
Effect of pH on microstructure and characteristics of cream cheeseR R Monteiro, D Q Tavares, P S Kindstedt, et al.Journal of Dairy Science|May 3, 2000
Effect of milk preacidification on low fat mozzarella cheese. I. Composition and yieldL E Metzger, D M Barbano, M A Rudan, et al.Journal of Food Science|November 22, 2008
Effect of pH on characteristics of low-moisture Mozzarella cheese during refrigerated storageM A S Cortez, M M Furtado, M L Gigante, et al.Pageof 3