These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
22. Improving the yield of Mozzarella cheese by phospholipase treatment of milk. Lilbaek HM; Broe ML; Høier E; Fatum TM; Ipsen R; Sørensen NK J Dairy Sci; 2006 Nov; 89(11):4114-25. PubMed ID: 17032998 [TBL] [Abstract][Full Text] [Related]
23. Use of human lysozyme transgenic goat milk in cheese making: effects on lactic acid bacteria performance. Scharfen EC; Mills DA; Maga EA J Dairy Sci; 2007 Sep; 90(9):4084-91. PubMed ID: 17699025 [TBL] [Abstract][Full Text] [Related]
24. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality. Delgado FJ; Delgado J; González-Crespo J; Cava R; Ramírez R Food Sci Technol Int; 2013 Dec; 19(6):493-501. PubMed ID: 23729423 [TBL] [Abstract][Full Text] [Related]
25. Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese. Zamora A; Ferragut V; Quevedo JM; Guamis B; Trujillo AJ J Dairy Res; 2012 May; 79(2):168-75. PubMed ID: 22339779 [TBL] [Abstract][Full Text] [Related]
26. Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese. Chen SX; Wang JZ; Van Kessel JS; Ren FZ; Zeng SS J Dairy Sci; 2010 Apr; 93(4):1345-54. PubMed ID: 20338411 [TBL] [Abstract][Full Text] [Related]
27. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese. Lanciotti R; Vannini L; Patrignani F; Iucci L; Vallicelli M; Ndagijimana M; Guerzoni ME J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182 [TBL] [Abstract][Full Text] [Related]
28. Bacteriological quality of on-farm manufactured goat cheese. Tham WA; Hajdu LJ; Danielsson-Tham ML Epidemiol Infect; 1990 Feb; 104(1):87-100. PubMed ID: 2106443 [TBL] [Abstract][Full Text] [Related]
29. 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]
30. Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture. Everard CD; O'Callaghan DJ; Mateo MJ; O'Donnell CP; Castillo M; Payne FA J Dairy Sci; 2008 Jul; 91(7):2575-82. PubMed ID: 18565915 [TBL] [Abstract][Full Text] [Related]
31. Major technological advances and trends in cheese. Johnson ME; Lucey JA J Dairy Sci; 2006 Apr; 89(4):1174-8. PubMed ID: 16537950 [TBL] [Abstract][Full Text] [Related]
32. Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese. Sánchez-Macías D; Laubscher A; Castro N; Argüello A; Jiménez-Flores R J Dairy Sci; 2013 Mar; 96(3):1325-34. PubMed ID: 23438683 [TBL] [Abstract][Full Text] [Related]
33. [Elaboration of "cotija" type cheese made of whole milk and chickpea (Cicer arietinum L.) mixture]. Morales de León JC; Cassis Nosthas ML; García Beltrán LG Arch Latinoam Nutr; 2003 Jun; 53(2):202-8. PubMed ID: 14528612 [TBL] [Abstract][Full Text] [Related]
34. Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions. Aldalur A; Bustamante MÁ; Barron LJR J Dairy Sci; 2019 Sep; 102(9):7813-7825. PubMed ID: 31279549 [TBL] [Abstract][Full Text] [Related]
35. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. Ferrandini E; Castillo M; de Renobales M; Virto MD; Garrido MD; Rovira S; López MB J Dairy Sci; 2012 Jun; 95(6):2788-96. PubMed ID: 22612916 [TBL] [Abstract][Full Text] [Related]
36. Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: effects on milk and cheese quality. Innocente N; Biasutti M J Dairy Sci; 2013 Feb; 96(2):740-51. PubMed ID: 23261377 [TBL] [Abstract][Full Text] [Related]
37. 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]
38. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk. Yazici F; Akbulut C J Agric Food Chem; 2007 Nov; 55(24):9993-10000. PubMed ID: 17966979 [TBL] [Abstract][Full Text] [Related]
39. Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics. Kim NH; Lee NY; Kim MG; Kim HW; Cho TJ; Joo IS; Heo EJ; Rhee MS Food Res Int; 2018 Apr; 106():468-474. PubMed ID: 29579949 [TBL] [Abstract][Full Text] [Related]
40. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation. Agarwal S; Powers JR; Swanson BG; Chen S; Clark S J Dairy Sci; 2008 Aug; 91(8):2967-80. PubMed ID: 18650273 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]