Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate

por Hammam, Ahmed R. A., Metzger, Lloyd E.
Publicado 2023

One-pot synthesis of sweetening syrup from lactose

por Cheng, Shouyun, Metzger, Lloyd E., Martínez-Monteagudo, Sergio I.
Publicado 2020

Calcium-Reduced Micellar Casein Concentrate—Physicochemical Properties of Powders and Functional Properties of the Dispersions

por Kommineni, Anil, Sunkesula, Venkateswarlu, Marella, Chenchaiah, Metzger, Lloyd E.
Publicado 2022

Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

por Hammam, Ahmed R. A., Kapoor, Rohit, Salunke, Prafulla, Metzger, Lloyd E.
Publicado 2021

Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate

por Marella, Chenchaiah, Sunkesula, Venkateswarlu, Hammam, Ahmed R. A., Kommineni, Anil, Metzger, Lloyd E.
Publicado 2021