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Journal of Dairy Science|September 24, 2013
Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheeseM Ozturk, S Govindasamy-Lucey, J J Jaeggi, et al.
Journal of Dairy Science|May 23, 2007
Effect of type of concentrated 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|November 19, 2025
Use of milk powders to manufacture panela cheese by a wheyless cheesemaking processS Sen, S Govindasamy-Lucey, J J Jaeggi, et al.
Journal of Dairy Science|September 14, 2020
Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheeseE Reale, S Govindasamy-Lucey, M E Johnson, et al.
Journal of Dairy Science|June 1, 2025
Impact of protein content and pH on the properties of microwaved, expanded, shelf-stable cheese puff snacks made from dairy powdersJ M Pronschinske, 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|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|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.
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