Brazilian Requeijão “soft cheese” with added microparticulated whey proteins: rheological modifications von Martins, M. E., Paula, I. L., Silva, K. S., Mesa, N. C., Wolfschoon‐Pombo, A. F., Schwazenbolzs, U., Henle, T., Stephani, R.

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Production of Doce de Leite (DL) added with microparticulated whey protein von Paula, I. L., Vitral, J. M. P.M., Lazzarini, P. F., Wolfschoon‐Pombo, A. F., Schwazenbolzs, U., Henle, T., Perrone, I. T., Stephani, R.

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Extrazelluläre Polysaccharide von Milchsäurebakterien: Zusammenhang von molekularer Struktur und Textur von Frischkäse von Surber, G., Wefers, D., Spiegel, T., Wolfschoon‐Pombo, A., Mende, S., Jaros, D., Rohm, H.

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Influence of calcium chloride addition to milk on the cheese yield von Wolfschoon-Pombo, A.F.

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Maillard reactions markers in commercial “Doce de Leite” products von Stephani, R., Schwarzenbolz, U., Henle, T., Pinto, C.B.A., Wolfschoon‐Pombo, A.F., Costa, J.C., Perrone, Í.T.

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Physikalisch‐chemische Charakterisierung von südamerikanischen “Doce de Leite”‐Produkten mit und ohne Zuckerzusatz von Schwarzenbolz, U., Stephani, R., Henle, T., Pinto, C.B.A., Wolfschoon‐Pombo, A.F., Costa, J.C., Perrone, Í.T.

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Detection of adulteration of pasteurised milk with whey by determination of the casein-bound phosphorus and protein nitrogen content von Wolfschoon-Pombo, Alan Frederick, Furtado, Marco Antonio Moreira

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Indoxylsulfate in milk von Wolfschoon-Pombo, Alan Frederick, Klostermeyer, Henning

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Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis von Dang, Bich Phuong, Wolfschoon Pombo, Alan F, Kulozik, Ulrich

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Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing von Lenze, Sonja, Wolfschoon-Pombo, Alan, Schrader, Katrin, Kulozik, Ulrich

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Cream cheese: Historical, manufacturing, and physico-chemical aspects von Wolfschoon Pombo, Alan F.

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Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis von Surber, Georg, Spiegel, Thomas, Dang, Bich Phuong, Wolfschoon Pombo, Alan, Rohm, Harald, Jaros, Doris

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Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations von Bulca, Selda, Wolfschoon-Pombo, Alan, Kulozik, Ulrich

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Buffering curves of ideal whey fractions obtained from a cascade membrane separation process von Wolfschoon Pombo, Alan F, Spiegel, Thomas L, Hernandez‐Zenil, Erick

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Etude de quelques aspects de la fabrication des fromages brésiliens Prato et Minas von MANSUR FURTADO, M., WOLFSCHOON POMBO, A. F.

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CONCENTRATE FOR MILKY BEVERAGES von GREGG JULIA L, WOLFSCHOON POMBO ALAN

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Buffer Capacity of Microfiltered Skim Milk Concentrates von Wolfschoon‐Pombo, Alan F., Böttger, Daphne, Lösche, Klaus

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Forced syneresis determination results from commercial cream cheese samples von Wolfschoon-Pombo, Alan F., Dang, Bich Phuong, Chiriboga Chiriboga, Bernardo

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Influence of different calcium‐chelating salts on the colloidal structure of skimmed milk under simulated heat treatment conditions von Campos, Nathalia da Silva, Dias, Biany Aparecida de Castro, Desiderio, Eduarda Coelho Gaudard, Alves, Natalia Maria Germano, Perrone, Ítalo Tuler, Wolfschoon Pombo, Alan, Stephani, Rodrigo

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Micellar calcium in acid curd cheese with different pH values, fat and protein levels von Wolfschoon-Pombo, Alan F., Andlinger, David J.

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