Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese
Ibáñez, Rodrigo A., Govindasamy-Lucey, Selvarani, Jaeggi, John J., Johnson, Mark E., McSweeney, Paul L.H., Lucey, John A.
Published in Journal of dairy science (01.08.2021)
Published in Journal of dairy science (01.08.2021)
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Journal Article
Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality
Stankey, Jessica A, Lu, Yanjie, Abdalla, Abdelmoneim, Govindasamy‐Lucey, Selvarani, Jaeggi, John J, Ø Mikkelsen, Bente, Pedersen, Kenneth T, Andersen, Claus B
Published in International journal of dairy technology (01.11.2017)
Published in International journal of dairy technology (01.11.2017)
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Journal Article