347 related articles for article (PubMed ID: 17638970)
1. Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
Hassan AN; Awad S; Mistry VV
J Dairy Sci; 2007 Aug; 90(8):3604-12. PubMed ID: 17638970
[TBL] [Abstract][Full Text] [Related]
2. Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese.
Hassan AN; Awad S; Muthukumarappan K
J Dairy Sci; 2005 Dec; 88(12):4221-7. PubMed ID: 16291613
[TBL] [Abstract][Full Text] [Related]
3. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
[TBL] [Abstract][Full Text] [Related]
4. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Res; 2008 May; 75(2):182-8. PubMed ID: 18474135
[TBL] [Abstract][Full Text] [Related]
5. Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
Janevski O; Hassan AN; Metzger L
J Dairy Sci; 2012 Jul; 95(7):3609-16. PubMed ID: 22720918
[TBL] [Abstract][Full Text] [Related]
6. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
Awad S; Hassan AN; Muthukumarappan K
J Dairy Sci; 2005 Dec; 88(12):4204-13. PubMed ID: 16291611
[TBL] [Abstract][Full Text] [Related]
7. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: cryo-scanning electron microscopy observations.
Hassan AN; Awad S
J Dairy Sci; 2005 Dec; 88(12):4214-20. PubMed ID: 16291612
[TBL] [Abstract][Full Text] [Related]
8. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
Awad S; Hassan AN; Halaweish F
J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
[TBL] [Abstract][Full Text] [Related]
9. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
Dabour N; Kheadr E; Benhamou N; Fliss I; LaPointe G
J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
[TBL] [Abstract][Full Text] [Related]
10. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Drake MA; Miracle RE; McMahon DJ
J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
[TBL] [Abstract][Full Text] [Related]
11. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
Costa NE; Hannon JA; Guinee TP; Auty MA; McSweeney PL; Beresford TP
J Dairy Sci; 2010 Aug; 93(8):3469-86. PubMed ID: 20655415
[TBL] [Abstract][Full Text] [Related]
12. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
Zisu B; Shah NP
J Dairy Sci; 2005 Jun; 88(6):1973-85. PubMed ID: 15905427
[TBL] [Abstract][Full Text] [Related]
13. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
Acharya MR; Mistry VV
J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
[TBL] [Abstract][Full Text] [Related]
14. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
Tungjaroenchai W; Drake MA; White CH
J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
[TBL] [Abstract][Full Text] [Related]
15. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
Amornkul Y; Henning DR
J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
[TBL] [Abstract][Full Text] [Related]
16. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties.
Wang J; Wu T; Fang X; Yang Z
J Dairy Sci; 2019 May; 102(5):3825-3838. PubMed ID: 30827553
[TBL] [Abstract][Full Text] [Related]
17. Influence of salt on the quality of reduced fat cheddar cheese.
Mistry VV; Kasperson KM
J Dairy Sci; 1998 May; 81(5):1214-21. PubMed ID: 9621222
[TBL] [Abstract][Full Text] [Related]
18. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
Di Cagno R; De Pasquale I; De Angelis M; Buchin S; Rizzello CG; Gobbetti M
J Dairy Sci; 2014; 97(1):72-84. PubMed ID: 24183686
[TBL] [Abstract][Full Text] [Related]
19. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
Sallami L; Kheadr EE; Fliss I; Vuillemard JC
J Dairy Sci; 2004 Jun; 87(6):1585-94. PubMed ID: 15453471
[TBL] [Abstract][Full Text] [Related]
20. Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
Johnson ME; Chen CM; Jaeggi JJ
J Dairy Sci; 2001 May; 84(5):1027-33. PubMed ID: 11384028
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]