805 related articles for article (PubMed ID: 17884215)
1. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
de Candia S; De Angelis M; Dunlea E; Minervini F; McSweeney PL; Faccia M; Gobbetti M
Int J Food Microbiol; 2007 Nov; 119(3):182-91. PubMed ID: 17884215
[TBL] [Abstract][Full Text] [Related]
2. Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.
De Angelis M; de Candia S; Calasso MP; Faccia M; Guinee TP; Simonetti MC; Gobbetti M
Int J Food Microbiol; 2008 Jul; 125(2):123-32. PubMed ID: 18538430
[TBL] [Abstract][Full Text] [Related]
3. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
[TBL] [Abstract][Full Text] [Related]
4. Characterization of Italian cheeses ripened under nonconventional conditions.
Di Cagno R; Buchin S; de Candia S; De Angelis M; Fox PF; Gobbetti M
J Dairy Sci; 2007 Jun; 90(6):2689-704. PubMed ID: 17517708
[TBL] [Abstract][Full Text] [Related]
5. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
Poznanski E; Cavazza A; Cappa F; Cocconcelli PS
Int J Food Microbiol; 2004 Apr; 92(2):141-51. PubMed ID: 15109791
[TBL] [Abstract][Full Text] [Related]
6. Grana Padano cheese whey starters: microbial composition and strain distribution.
Rossetti L; Fornasari ME; Gatti M; Lazzi C; Neviani E; Giraffa G
Int J Food Microbiol; 2008 Sep; 127(1-2):168-71. PubMed ID: 18620769
[TBL] [Abstract][Full Text] [Related]
7. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
[TBL] [Abstract][Full Text] [Related]
8. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
Hynes ER; Bergamini CV; Suárez VB; Zalazar CA
J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
[TBL] [Abstract][Full Text] [Related]
9. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
Kocaoglu-Vurma NA; Harper WJ; Drake MA; Courtney PD
J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
[TBL] [Abstract][Full Text] [Related]
10. Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.
Candioti MC; Bergamini CV; Palma SB; Busetti M; Meinardi CA; Zalazar CA
J Sci Food Agric; 2010 Jan; 90(1):36-42. PubMed ID: 20355009
[TBL] [Abstract][Full Text] [Related]
11. Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage.
Yazici F; Dervisoglu M; Akgun A; Aydemir O
J Dairy Sci; 2010 Nov; 93(11):5010-9. PubMed ID: 20965315
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
Coppola S; Fusco V; Andolfi R; Aponte M; Blaiotta G; Ercolini D; Moschetti G
J Dairy Res; 2006 Aug; 73(3):264-72. PubMed ID: 16569276
[TBL] [Abstract][Full Text] [Related]
13. Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
Bouton Y; Buchin S; Duboz G; Pochet S; Beuvier E
Food Microbiol; 2009 Apr; 26(2):183-91. PubMed ID: 19171261
[TBL] [Abstract][Full Text] [Related]
14. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
Settanni L; Franciosi E; Cavazza A; Cocconcelli PS; Poznanski E
Food Microbiol; 2011 Aug; 28(5):883-90. PubMed ID: 21569930
[TBL] [Abstract][Full Text] [Related]
15. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
Hayaloglu AA; Guven M; Fox PF; McSweeney PL
J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Biochemical patterns in ovine cheese: influence of probiotic strains.
Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
[TBL] [Abstract][Full Text] [Related]
18. Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation.
Baruzzi F; Matarante A; Morea M; Cocconcelli PS
J Dairy Sci; 2002 Jun; 85(6):1390-7. PubMed ID: 12146469
[TBL] [Abstract][Full Text] [Related]
19. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E
J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
[TBL] [Abstract][Full Text] [Related]
20. Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.
Corbo MR; Albenzio M; De Angelis M; Sevi A; Gobbetti M
J Dairy Sci; 2001 Mar; 84(3):551-61. PubMed ID: 11286406
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
