164 related articles for article (PubMed ID: 19164654)
1. Fate of lysostaphin in milk from individual cows through pasteurization and cheesemaking.
Van Hekken DL; Wall RJ; Somkuti GA; Powell MA; Tunick MH; Tomasula PM
J Dairy Sci; 2009 Feb; 92(2):444-57. PubMed ID: 19164654
[TBL] [Abstract][Full Text] [Related]
2. Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Friesian herd milks.
Malacarne M; Summer A; Fossa E; Formaggioni P; Franceschi P; Pecorari M; Mariani P
J Dairy Res; 2006 May; 73(2):171-7. PubMed ID: 16476179
[TBL] [Abstract][Full Text] [Related]
3. Fate of aflatoxin M(1) during manufacture and storage of feta cheese.
Motawee MM; McMahon DJ
J Food Sci; 2009 Jun; 74(5):T42-5. PubMed ID: 19646059
[TBL] [Abstract][Full Text] [Related]
4. Genetically enhanced cows resist intramammary Staphylococcus aureus infection.
Wall RJ; Powell AM; Paape MJ; Kerr DE; Bannerman DD; Pursel VG; Wells KD; Talbot N; Hawk HW
Nat Biotechnol; 2005 Apr; 23(4):445-51. PubMed ID: 15806099
[TBL] [Abstract][Full Text] [Related]
5. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.
Van Hekken DL; Tunick MH; Soryal KA; Zeng SS
J Food Sci; 2007 Apr; 72(3):E115-20. PubMed ID: 17995799
[TBL] [Abstract][Full Text] [Related]
6. Incorporation of whey proteins into cheese curd by using transglutaminase.
Cozzolino A; Di Pierro P; Mariniello L; Sorrentino A; Masi P; Porta R
Biotechnol Appl Biochem; 2003 Dec; 38(Pt 3):289-95. PubMed ID: 12906711
[TBL] [Abstract][Full Text] [Related]
7. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
Vianna PC; Mazal G; Santos MV; Bolini HM; Gigante ML
J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
[TBL] [Abstract][Full Text] [Related]
8. Compositional analysis of dairy products derived from clones and cloned transgenic cattle.
Laible G; Brophy B; Knighton D; Wells DN
Theriogenology; 2007 Jan; 67(1):166-77. PubMed ID: 17052749
[TBL] [Abstract][Full Text] [Related]
9. Composition, coagulation properties, and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based dairying system.
Auldist MJ; Grainger C; Houlihan AV; Mayes JJ; Williams RP
J Dairy Sci; 2010 Apr; 93(4):1401-11. PubMed ID: 20338417
[TBL] [Abstract][Full Text] [Related]
10. Stability of aflatoxin M in milk.
Stoloff L; Trucksess M; Hardin N; Francis OJ; Hayes JR; Polan CE; Campbell TC
J Dairy Sci; 1975 Dec; 58(12):1789-93. PubMed ID: 1239463
[TBL] [Abstract][Full Text] [Related]
11. Specific effect of high-pressure treatment of milk on cheese proteolysis.
Buffa M; Guamis B; Trujillo AJ
J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
[TBL] [Abstract][Full Text] [Related]
12. Detection of pH 4.6 insoluble beta-lactoglobulin in heat-treated milk and Mozzarella cheese.
Manzo C; Pizzano R; Addeo F
J Agric Food Chem; 2008 Sep; 56(17):7929-33. PubMed ID: 18693737
[TBL] [Abstract][Full Text] [Related]
13. High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk.
Ranieri ML; Huck JR; Sonnen M; Barbano DM; Boor KJ
J Dairy Sci; 2009 Oct; 92(10):4823-32. PubMed ID: 19762797
[TBL] [Abstract][Full Text] [Related]
14. Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.
Potineni RV; Peterson DG
J Dairy Sci; 2005 Jan; 88(1):1-6. PubMed ID: 15591360
[TBL] [Abstract][Full Text] [Related]
15. Inhibitory activity against plasmin, trypsin, and elastase in rennet whey and in cheese fortified with whey protein.
Benfeldt C; Sørensen J; Petersen TE
J Dairy Sci; 1998 Mar; 81(3):615-20. PubMed ID: 9565866
[TBL] [Abstract][Full Text] [Related]
16. Thermal inactivation of foot-and-mouth disease virus in milk using high-temperature, short-time pasteurization.
Tomasula PM; Kozempel MF; Konstance RP; Gregg D; Boettcher S; Baxt B; Rodriguez LL
J Dairy Sci; 2007 Jul; 90(7):3202-11. PubMed ID: 17582103
[TBL] [Abstract][Full Text] [Related]
17. Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
Wagner D; Rousseau D; Sidhom G; Pouliot M; Audet P; Vieth R
J Agric Food Chem; 2008 Sep; 56(17):7964-9. PubMed ID: 18698796
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
Santarelli M; Gatti M; Lazzi C; Bernini V; Zapparoli GA; Neviani E
J Dairy Sci; 2008 Mar; 91(3):883-91. PubMed ID: 18292243
[TBL] [Abstract][Full Text] [Related]
20. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
Gaya P; Sánchez C; Nuñez M; Fernández-García E
J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
