358 related articles for article (PubMed ID: 11456198)
21. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
J Dairy Sci; 2015 Nov; 98(11):7460-72. PubMed ID: 26298753
[TBL] [Abstract][Full Text] [Related]
22. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
Hystead E; Diez-Gonzalez F; Schoenfuss TC
J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
[TBL] [Abstract][Full Text] [Related]
23. Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK.
Little CL; Rhoades JR; Sagoo SK; Harris J; Greenwood M; Mithani V; Grant K; McLauchlin J
Food Microbiol; 2008 Apr; 25(2):304-12. PubMed ID: 18206773
[TBL] [Abstract][Full Text] [Related]
24. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese.
Paludetti LF; O'Callaghan TF; Sheehan JJ; Gleeson D; Kelly AL
J Dairy Sci; 2020 Sep; 103(9):7865-7878. PubMed ID: 32600766
[TBL] [Abstract][Full Text] [Related]
25. Response of two Salmonella enterica strains inoculated in model cheese treated with high hydrostatic pressure.
De Lamo-Castellví S; Roig-Sagués AX; López-Pedemonte T; Hernández-Herrero MM; Guamis B; Capellas M
J Dairy Sci; 2007 Jan; 90(1):99-109. PubMed ID: 17183079
[TBL] [Abstract][Full Text] [Related]
26. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S
J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
[TBL] [Abstract][Full Text] [Related]
27. Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheeses.
Ramsaran H; Chen J; Brunke B; Hill A; Griffiths MW
J Dairy Sci; 1998 Jul; 81(7):1810-7. PubMed ID: 9710748
[TBL] [Abstract][Full Text] [Related]
28. Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses.
Vernozy-Rozand C; Mazuy-Cruchaudet C; Bavai C; Montet MP; Bonin V; Dernburg A; Richard Y
Int J Food Microbiol; 2005 Nov; 105(1):83-8. PubMed ID: 16055219
[TBL] [Abstract][Full Text] [Related]
29. Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.
Delcenserie V; Taminiau B; Delhalle L; Nezer C; Doyen P; Crevecoeur S; Roussey D; Korsak N; Daube G
J Dairy Sci; 2014 Oct; 97(10):6046-56. PubMed ID: 25064656
[TBL] [Abstract][Full Text] [Related]
30. Survival of Brucella abortus aqpX mutant in fresh and ripened cheeses.
Santiago-Rodríguez Mdel R; Díaz-Aparicio E; Arellano-Reynoso B; García-Lobo JM; Gimeno M; Palomares-Reséndiz EG; Hernández-Castro R
Foodborne Pathog Dis; 2015 Feb; 12(2):170-5. PubMed ID: 25551422
[TBL] [Abstract][Full Text] [Related]
31. Survival of Salmonella enteritidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide.
Danyluk MD; Uesugi AR; Harris LJ
J Food Prot; 2005 Aug; 68(8):1613-22. PubMed ID: 21132968
[TBL] [Abstract][Full Text] [Related]
32. Survival of Listeria monocytogenes during the manufacture and ripening of Turkish white cheese.
Erkmen O
Nahrung; 2001 Feb; 45(1):55-8. PubMed ID: 11253643
[TBL] [Abstract][Full Text] [Related]
33. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
Albenzio M; Corbo MR; Rehman SU; Fox PF; De Angelis M; Corsetti A; Sevi A; Gobbetti M
Int J Food Microbiol; 2001 Jul; 67(1-2):35-48. PubMed ID: 11482567
[TBL] [Abstract][Full Text] [Related]
34. Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese.
Gonzales-Barron U; Campagnollo FB; Schaffner DW; Sant'Ana AS; Cadavez VAP
Food Microbiol; 2020 Oct; 91():103545. PubMed ID: 32539971
[TBL] [Abstract][Full Text] [Related]
35. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains.
Mufandaedza J; Viljoen BC; Feresu SB; Gadaga TH
Int J Food Microbiol; 2006 Apr; 108(1):147-52. PubMed ID: 16387379
[TBL] [Abstract][Full Text] [Related]
36. Brazilian artisanal Colonial cheese: characterization, microbiological safety, and survival of Salmonella enterica serovar Enteritidis during ripening.
Degenhardt R; Carvalho MM; Voidaleski MF; Daros GF; Guaragni A; de Melo Pereira GV; De Dea Lindner J
Braz J Microbiol; 2023 Sep; 54(3):2129-2135. PubMed ID: 37353675
[TBL] [Abstract][Full Text] [Related]
37. Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk.
Schlesser JE; Gerdes R; Ravishankar S; Madsen K; Mowbray J; Teo AY
J Food Prot; 2006 May; 69(5):990-8. PubMed ID: 16715794
[TBL] [Abstract][Full Text] [Related]
38. Chemical and bacteriological characteristics of Pichtogalo Chanion cheese and mesophilic starter cultures for its production.
Papageorgiou DK; Abrahim A; Bori M; Doundounakis S
J Food Prot; 1998 Jun; 61(6):688-92. PubMed ID: 9709250
[TBL] [Abstract][Full Text] [Related]
39. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
Alonso R; Picon A; Gaya P; Nuñez M
J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470
[TBL] [Abstract][Full Text] [Related]
40. Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses.
Colonna A; Durham C; Meunier-Goddik L
J Dairy Sci; 2011 Oct; 94(10):5217-26. PubMed ID: 21943772
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]