Johnson, M.E.

Invited review: perspectives on the basis of the rheology and texture properties of cheese.

Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science

Proteins in Food SystemsMilk Quality and Mastitis in Dairy Cows

Cited by 723

Effect of rennet coagulation time on composition, yield, and quality of reduced-fat Cheddar cheese

Johnson, M. E., Chen, C. M., & Jaeggi, J. J. (2001) · Journal of Dairy Science

Advanced Scientific Research MethodsProteins in Food Systems

Cited by 119

Nuclear magnetic resonance study of water mobility in pasta filata and non-pasta filata Mozzarella

Kuo, M.-I., Gunasekaran, S., Johnson, M., & Chen, C. (2001) · Journal of Dairy Science

NMR spectroscopy and applicationsProteins in Food Systems

Cited by 96

Production of cheddar cheese using a Lactococcus lactis ssp. Cremoris SK11 derivative with enhanced aminopeptidase activity

Christensen, J. E., Johnson, M. E., & Steele, J. L. (1995) · International Dairy Journal

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 57

Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat Cheddar-type cheese

Broadbent, J. R., Houck, K., Johnson, M. E., & Oberg, C. J. (2003) · Journal of Dairy Science

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 48