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Journal of Dairy Science|December 23, 2019
Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniquesR A Ibáñez, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|November 19, 2013
Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheeseA C Moynihan, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|July 25, 2016
Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheeseA C Moynihan, S Govindasamy-Lucey, M Molitor, et al.Journal of Dairy Science|November 5, 2003
Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell countsJ J Jaeggi, S Govindasamy-Lucey, Y M Berger, et al.Pageof 4