S. Govindasamy-Lucey

发表

Evaluation of X-ray fluorescence spectroscopy as a method for the rapid and direct determination of sodium in cheese.

J. Romero, J. Stankey, C. Akbulut, 2015, Journal of dairy science.

Comparison of milk produced by cows cloned by nuclear transfer with milk from non-cloned cows.

M. Walsh, J. Lucey, M. Bishop, 2003, Cloning and stem cells.

Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2007, Journal of dairy science.

Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2015, Journal of dairy science.

Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.

J. Lucey, K. Lim, K. Nelson, 2008, Journal of dairy science.

Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2006, Journal of dairy science.

Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality

A. Abdalla, Y. Lu, J. Stankey, 2017 .

Angiotensin-I-converting enzyme-inhibitory peptides in commercial Wisconsin Cheddar cheeses of different ages.

J. Lucey, Y. Lu, S. Govindasamy-Lucey, 2016, Journal of dairy science.

Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2018, Journal of dairy science.

Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese.

J. Lucey, J A Lucey, M E Johnson, 2004, Journal of dairy science.

Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts.

B. McKusick, D. Thomas, M. Johnson, 2003, Journal of dairy science.

Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2013, Journal of dairy science.

Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2018, Journal of dairy science.

Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2011, Journal of dairy science.

Use of cold ultrafiltered retentates for standardization of milks for pizza cheese: Impact on yield and functionality

Mark E. Johnson, J. Lucey, T. Wang, 2005 .

Insoluble calcium content and rheological properties of Colby cheese during ripening.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2010, Journal of Dairy Science.

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.

Mark E. Johnson, J. Lucey, P. McSweeney, 2021, Journal of dairy science.

Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.

J. Lucey, P. McSweeney, S. Govindasamy-Lucey, 2019, Journal of dairy science.

Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.

J. Lucey, P. McSweeney, M. Johnson, 2016, Journal of dairy science.

Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2011, Journal of dairy science.

Rheological properties of rennet-induced gels during the coagulation and cutting process : Impact of processing conditions

John A. Lucey, J. Lucey, Ritu Mishra, 2005 .

Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.

J. Lucey, P. McSweeney, M. Johnson, 2014, Journal of dairy science.

Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases.

J. Lucey, P. McSweeney, M. Johnson, 2008, Journal of dairy science.

Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.

J. Lucey, M. Johnson, Y. Lu, 2022, Journal of dairy science.

Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.

J. Lucey, T. Wang, M. Johnson, 2007, Journal of dairy science.

Varying influence of the autolysin, N-acetyl muramidase, and the cell envelope proteinase on the rate of autolysis of six commercial Lactococcus lactis cheese starter bacteria grown in milk

C. Pillidge, P. Gopal, P. Sullivan, 2000, Journal of Dairy Research.

Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese.

J. Lucey, M. Johnson, S. Govindasamy-Lucey, 2021, Journal of Dairy Science.

Effects of the depletion of whey proteins from unconcentrated milk using microfiltration on the yield, functionality, and nutritional profile of Cheddar cheese.

J. Lucey, Y. Lu, S. Govindasamy-Lucey, 2020, Journal of dairy science.

Impact of camel chymosin on the texture and sensory properties of low-fat cheddar cheese

Mark E. Johnson, J. Lucey, Yanjie Lu, 2010 .

Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments.

J. Lucey, S. Govindasamy-Lucey, J. Jaeggi, 2023, Journal of dairy science.

The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese

Mark E. Johnson, J. Lucey, S. Govindasamy-Lucey, 2013 .

Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese.

J. Lucey, S. Govindasamy-Lucey, J. Jaeggi, 2020, Journal of dairy science.