Showing results (1-10 of 34) with videos related to
Sort By:
Pageof 4
Journal of Dairy Science|October 28, 2015
Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different agesY Lu, S Govindasamy-Lucey, J A LuceyJournal of Dairy Science|September 14, 2023
Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatmentsB Riebel, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|June 9, 2015
Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheeseJ A Stankey, C Akbulut, J E Romero, et al.The Journal of Dairy Research|January 11, 2000
Varying influence of the autolysin, N-acetyl muramidase, and the cell envelope proteinase on the rate of autolysis of six commercial Lactococcus lactis cheese starter bacteria grown in milkS Govindasamy-Lucey, P K Gopal, P A Sullivan, et al.Journal of Dairy Science|November 29, 2008
Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contentsM Brighenti, S Govindasamy-Lucey, K Lim, et al.Journal of Dairy Science|May 24, 2024
Heat-stable whey protein isolate made using isoelectric precipitation and clarificationG Y Subbiah Prabhakaran, M Molitor, S Govindasamy-Lucey, 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 4