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Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese
Heat treatment and homogenization of bovine milk loosened gastric curd structure and increased gastric emptying in growing pigs
Natalie G. Ahlborn, Carlos A. Montoya, Suzanne M. Hodgkinson, Anant Dave, Aiqian Ye, Linda M. Samuelsson, Nicole C. Roy and Warren C. McNabb Food Hydrocolloids 137 108380 (2023) https://doi.org/10.1016/j.foodhyd.2022.108380
Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis
Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species
The Functional Characteristics of Goat Cheese Microbiota from a One-Health Perspective
Bruno Tilocca, Alessio Soggiu, Federica Iavarone, Viviana Greco, Lorenza Putignani, Maria Vittoria Ristori, Gabriele Macari, Anna Antonella Spina, Valeria Maria Morittu, Carlotta Ceniti, Cristian Piras, Luigi Bonizzi, Domenico Britti, Andrea Urbani, Daniel Figeys and Paola Roncada International Journal of Molecular Sciences 23(22) 14131 (2022) https://doi.org/10.3390/ijms232214131
Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season
Impact of heat treatment, casein/whey protein ratio and protein concentration on rheological properties of milk protein concentrates used for cheese production
Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze
Robin Dorau, Jun Chen, Jianming Liu, Peter Ruhdal Jensen, Christian Solem and Danilo Ercolini Applied and Environmental Microbiology 87(21) (2021) https://doi.org/10.1128/AEM.01035-21
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou and Golfo Moatsou Foods 10(1) 184 (2021) https://doi.org/10.3390/foods10010184
Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment
Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese
Milk pre-treatment by high pressure homogenization in the manufacturing of “queso fresco” fortified with omega-3 fatty acids
Sonia Calligaris, Alessandro Gulotta, Alexandra Ignat, Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas and Maria Cristina Nicoli LWT - Food Science and Technology 50(2) 629 (2013) https://doi.org/10.1016/j.lwt.2012.07.035
Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese
Intensification of microfiltration using a blade-type turbulence promoter
Svetlana Popović, Dragica Jovičević, Marko Muhadinović, Spasenija Milanović and Miodrag N. Tekić Journal of Membrane Science 425-426 113 (2013) https://doi.org/10.1016/j.memsci.2012.09.032
Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening
Effect of high-pressure treatment of milk prior to manufacture on ripening of Camembert cheese
Daniela D. Voigt, Margaret F. Patterson, Mark Linton and Alan L. Kelly Innovative Food Science & Emerging Technologies 12(1) 1 (2011) https://doi.org/10.1016/j.ifset.2010.12.001
Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening
Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese
Manufacture of Cheddar cheese from high-pressure-treated whole milk
Daniela D. Voigt, John A. Donaghy, Margaret F. Patterson, Sebastian Stephan and Alan L. Kelly Innovative Food Science & Emerging Technologies 11(4) 574 (2010) https://doi.org/10.1016/j.ifset.2010.08.003
