#T72 Impact of membrane selectivity on the cheesemaking properties of skim milk concentrates. A. Lauzin
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#T73 Impact of membrane selectivity on the compositional characteristics of liquid pre-cheese concentrates. A. Lauzin
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#T74 On the use of polymeric microfiltration membranes for the preparation of liquid pre-cheese: Impact on process efficiency. I. Dussault-Chouinard
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#T75 Milk fatty acid composition and long-seasoning cheese-making qualities of milk from dairy cows given algae in pelleted or meal concentrate form. D. Graugnard
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#T76 Multivariate analysis in the study of association between Mozzarella cheese yield and processing factors. J. G. B. Galvão Jr.
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#T77 Tuning meltability and stretchability of pizza cheese using modified starch. X. Yang
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#T78 Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed Mozzarella cheese. S. Dai
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#T79 Behavior of starches with different amylose content in mixtures with casein for replacing fat in cheese. A. L. B. Penna
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#T80 Physiochemical and texture analysis of camembert cheese variants. D. Batty
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#T81 Compositional and proteolytic study of Danish Blue cheese during ripening. A. Mane
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#T83 Quantification of starch through an enzymatic starch assay to quantify flow aid concentrations in shredded cheeses. T. Schoenfuss
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