Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Ho-Jung Jung (Jung HJ), Eun-Jung Ko (Ko EJ), Hae-Soo Kwak (Kwak HS)
Asian-Australas J Anim Sci. 2013;26(12):1773-1780.   Published online 2013 Dec 1     DOI:
Citations to this article as recorded by Crossref logo
Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips
Ernest Akwagiobe, Maurice Ekpenyong, Atim Asitok, Andrew Amenaghawon, David Ubi, Eloghosa Ikharia, Heri Kusuma, Sylvester Antai
Journal of Food Science and Technology.2023; 60(9): 2358.     CrossRef
Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties
Aliah Zannierah Mohsin, Ngu Hui Ci, Anwar Ridhwan Ismail, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Journal of Food Measurement and Characterization.2023;[Epub]     CrossRef
Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products
Lukáš Kolarič, Peter Šimko
Trends in Food Science & Technology.2022; 119: 13.     CrossRef
Effect of processing conditions on measure of cholesterol removal from milk and cream
Lukáš Kolarič, Peter Šimko
Monatshefte für Chemie - Chemical Monthly.2022; 153(11): 1069.     CrossRef
β-Cyclodextrin as the Key Issue in Production of Acceptable Low-Cholesterol Dairy Products
Lukáš Kolarič, Petra Kántorová, Peter Šimko
Molecules.2022; 27(9): 2919.     CrossRef
Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
Amaal Mohammed Alhelli, Nameer Khairulla Mohammed, Eilaf Suliman Khalil, Anis Shobirin Meor Hussin
AMB Express.2021;[Epub]     CrossRef
Wheat and White Sorghum Supernatants as Alternatives to Calotropis procera Extract in Making Cheese
N. N. Ayanniyi, S. A. Adeyemi, U. A. Gbanguba, S. B. Akinleye, M. Alfa, J. N. Eze, A. Umar, B. Z. Salihu
The effect of treatment conditions on color characteristics and measure of cholesterol removal from milk by beta-cyclodextrin application
Lukáš Kolarič, Peter Šimko
Potravinarstvo Slovak Journal of Food Sciences.2021; 15: 192.     CrossRef
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese
F. Serrapica, P. Uzun, F. Masucci, F. Napolitano, A. Braghieri, A. Genovese, R. Sacchi, R. Romano, C.M.A. Barone, A. Di Francia
Journal of Dairy Science.2020; 103(2): 1391.     CrossRef