{"id":"https://openalex.org/W1965699170","doi":"https://doi.org/10.1111/j.1745-4530.1989.tb00030.x","title":"INCORPORATION of MILK PROTEINS HARVESTED BY DIRECT ACIDIFICATION INTO PROCESS CHEESE PRODUCTS","display_name":"INCORPORATION of MILK PROTEINS HARVESTED BY DIRECT ACIDIFICATION INTO PROCESS CHEESE PRODUCTS","publication_year":1989,"publication_date":"1989-07-01","ids":{"openalex":"https://openalex.org/W1965699170","doi":"https://doi.org/10.1111/j.1745-4530.1989.tb00030.x","mag":"1965699170"},"language":"en","primary_location":{"id":"doi:10.1111/j.1745-4530.1989.tb00030.x","doi":"https://doi.org/10.1111/j.1745-4530.1989.tb00030.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1745-4530.1989.tb00030.x","pdf_url":null,"source":{"id":"https://openalex.org/S151747869","display_name":"Journal of Food Process Engineering","issn_l":"0145-8876","issn":["0145-8876","1745-4530"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core","dongbi-c","jufo-1","ki-jl-1","norway-1","poland-100","russia-white-list-2"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Process Engineering","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5053071599","display_name":"L. Michael Popplewell","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I24603500","display_name":"University of Massachusetts Amherst","ror":"https://ror.org/0072zz521","country_code":"US","type":"education","lineage":["https://openalex.org/I24603500"]}],"countries":["US"],"is_corresponding":true,"raw_author_name":"L. M. POPPLEWELL","raw_affiliation_strings":["Food Engineering Department University of Massachusetts\u2014Amherst"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Food Engineering Department University of Massachusetts\u2014Amherst","institution_ids":["https://openalex.org/I24603500"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5067440656","display_name":"J. R. Rosenau","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I24603500","display_name":"University of Massachusetts Amherst","ror":"https://ror.org/0072zz521","country_code":"US","type":"education","lineage":["https://openalex.org/I24603500"]}],"countries":["US"],"is_corresponding":false,"raw_author_name":"J. R. ROSENAU","raw_affiliation_strings":["Food Engineering Department University of Massachusetts\u2014Amherst"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Food Engineering Department University of Massachusetts\u2014Amherst","institution_ids":["https://openalex.org/I24603500"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":["https://openalex.org/A5053071599"],"corresponding_institution_ids":["https://openalex.org/I24603500"],"apc_list":{"value":3570,"currency":"USD","value_usd":3570},"apc_paid":null,"fwci":0.0,"has_fulltext":false,"cited_by_count":1,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":"11","issue":"3","first_page":"203","last_page":"220"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.9994999766349792,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.9994999766349792,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14438","display_name":"Advanced Scientific Research Methods","score":0.00019999999494757503,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.0,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/processed-cheese","display_name":"processed cheese","score":0.8479999899864197},{"id":"https://openalex.org/keywords/milk-protein","display_name":"milk protein","score":0.6129999756813049},{"id":"https://openalex.org/keywords/direct-acidification","display_name":"direct acidification","score":0.7670000195503235},{"id":"https://openalex.org/keywords/lactalbumin","display_name":"lactalbumin","score":0.9769999980926514},{"id":"https://openalex.org/keywords/rheology","display_name":"rheology","score":0.8169999718666077},{"id":"https://openalex.org/keywords/stress-relaxation","display_name":"stress relaxation","score":0.8259999752044678},{"id":"https://openalex.org/keywords/creep","display_name":"creep","score":0.7570000290870667},{"id":"https://openalex.org/keywords/meltability","display_name":"meltability","score":0.8069999814033508},{"id":"https://openalex.org/keywords/cheese-texture","display_name":"cheese texture","score":0.4300000071525574}],"concepts":[{"id":"https://openalex.org/C2776142715","wikidata":"https://www.wikidata.org/wiki/Q193970","display_name":"Casein","level":2,"score":0.820813775062561},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.7284144759178162},{"id":"https://openalex.org/C68863886","wikidata":"https://www.wikidata.org/wiki/Q1799818","display_name":"Lactalbumin","level":2,"score":0.7266796827316284},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.6440042853355408}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.1111/j.1745-4530.1989.tb00030.x","doi":"https://doi.org/10.1111/j.1745-4530.1989.tb00030.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1745-4530.1989.tb00030.x","pdf_url":null,"source":{"id":"https://openalex.org/S151747869","display_name":"Journal of Food Process Engineering","issn_l":"0145-8876","issn":["0145-8876","1745-4530"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core","dongbi-c","jufo-1","ki-jl-1","norway-1","poland-100","russia-white-list-2"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Process Engineering","raw_type":"journal-article"}],"best_oa_location":null,"sustainable_development_goals":[{"score":0.5666999816894531,"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":8,"referenced_works":["https://openalex.org/W1489313097","https://openalex.org/W1552188742","https://openalex.org/W1989647058","https://openalex.org/W1997188553","https://openalex.org/W2004586237","https://openalex.org/W2074776446","https://openalex.org/W2085082499","https://openalex.org/W2781424264"],"related_works":["https://openalex.org/W2520165664","https://openalex.org/W4308404675","https://openalex.org/W2521699837","https://openalex.org/W4226027009","https://openalex.org/W4391574200","https://openalex.org/W1997188553","https://openalex.org/W2973100628","https://openalex.org/W2006900907","https://openalex.org/W2126597359","https://openalex.org/W2317962498"],"abstract_inverted_index":{"ABSTRACT":[0],"Casein":[1],"curd,":[2,13],"a":[3,30,99],"5:1":[4],"combination":[5,73],"of":[6,25,50,61,74,85,101,127,136],"casein":[7,75],"curd":[8,17],"and":[9,14,44,71,76,109],"lactalbumin,":[10,77],"traditional":[11],"coprecipitate":[12,16,35,46],"Hiddink's":[15,45],"were":[18,78,95,117],"each":[19],"used":[20,37,79],"to":[21,39,42,48,80,83,98,134],"replace":[22,40,81],"varying":[23],"amounts":[24],"natural":[26,51,86],"cheese":[27,32,52,87],"protein":[28,53,88],"in":[29,54,89],"process":[31],"product.":[33,57,92],"Traditional":[34],"was":[36,132],"successfully":[38],"up":[41,47,82],"40%,":[43],"50%,":[49],"an":[55,90],"experimental":[56,91,115,130],"At":[58],"higher":[59],"levels":[60],"replacement,":[62],"the":[63,72,114,122,125,129,137],"product":[64],"mixtures":[65],"would":[66],"not":[67],"become":[68],"homogeneous.":[69],"Casein,":[70],"80%":[84],"Experimental":[93],"products":[94,116,131],"compared":[96],"rheologically":[97],"group":[100],"similar":[102,133],"use":[103],"commercial":[104,123,138],"products.":[105,124,139],"Stress\u2010strain,":[106],"stress":[107],"relaxation,":[108],"creep":[110],"behavior":[111],"indicated":[112],"that":[113,135],"generally":[118],"more":[119],"rigid":[120],"than":[121],"meltability":[126],"all":[128]},"counts_by_year":[],"updated_date":"2026-09-22T06:50:58.402377","created_date":"2016-06-24T00:00:00"}