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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.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|April 24, 2010
Insoluble calcium content and rheological properties of Colby cheese during ripeningM-R Lee, M E Johnson, S Govindasamy-Lucey, et al.Journal of Dairy Science|September 18, 2004
Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheeseS Govindasamy-Lucey, J J Jaeggi, A L Bostley, et al.Journal of Dairy Science|May 25, 2011
Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripeningM-R Lee, M E Johnson, S Govindasamy-Lucey, et al.Journal of Dairy Science|April 30, 2025
Extending the performance shelf life of direct-salted block GoudaL A Jiménez-Maroto, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|February 22, 2026
Frozen storage is detrimental to the functionality of cream cheese and mascarpone even in high-pressure-treated samplesL A Jiménez-Maroto, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|February 13, 2025
Combining high-pressure processing and low storage temperature to extend the functionality shelf life of low-moisture, part-skim mozzarella cheeseL A Jiménez-Maroto, S Govindasamy-Lucey, J J Jaeggi, et al.Pageof 4