Compounds > lactose
Page last updated: 2024-08-17

lactose and calcium lactate

lactose has been researched along with calcium lactate in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's5 (100.00)29.6817
2010's0 (0.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Blake, AJ; Clark, S; Luedecke, LO; Powers, JR1
Agarwal, S; Clark, S; Costello, M1
Agarwal, S; Clark, S; Sharma, K; Swanson, BG; Yüksel, GU1
Agarwal, S; Chen, S; Clark, S; Powers, JR; Swanson, BG2

Other Studies

5 other study(ies) available for lactose and calcium lactate

ArticleYear
Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
    Journal of dairy science, 2005, Volume: 88, Issue:7

    Topics: Animals; Calcium Compounds; Cheese; Crystallization; Fermentation; Food Handling; Food Packaging; Hot Temperature; Hydrogen-Ion Concentration; Lactates; Lactic Acid; Lactococcus lactis; Lactose; Milk; Ultrafiltration

2005
Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.
    Journal of dairy science, 2005, Volume: 88, Issue:11

    Topics: Animals; Calcium Compounds; Carbon Dioxide; Cheese; Crystallization; Fats; Food Packaging; Hydrogen-Ion Concentration; Lactates; Lactobacillus; Lactose; Milk; Milk Proteins; Nitrogen; Quality Control

2005
Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Journal of dairy science, 2006, Volume: 89, Issue:5

    Topics: Animals; Biofilms; Calcium Compounds; Cheese; Colony Count, Microbial; Crystallization; Food Handling; Hot Temperature; Lactates; Lactic Acid; Lactobacillus; Lactococcus lactis; Lactose; Milk; Pediococcus

2006
Cheese pH, protein concentration, and formation of calcium lactate crystals.
    Journal of dairy science, 2006, Volume: 89, Issue:11

    Topics: Animals; Calcium; Calcium Compounds; Cheese; Citric Acid; Crystallization; Hydrogen-Ion Concentration; Lactates; Lactic Acid; Lactose; Milk; Milk Proteins; Phosphorus; Spectrophotometry, Atomic

2006
Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
    Journal of dairy science, 2008, Volume: 91, Issue:8

    Topics: Animals; Calcium; Calcium Compounds; Cheese; Crystallization; Food Packaging; Food Technology; Hydrogen-Ion Concentration; Lactates; Lactic Acid; Lactose; Milk; Milk Proteins; Salts; Time Factors

2008