454 related articles for article (PubMed ID: 20630207)
1. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
Picon A; Gaya P; Fernández-García E; Rivas-Cañedo A; Avila M; Nuñez M
J Dairy Sci; 2010 Jul; 93(7):2896-905. PubMed ID: 20630207
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese.
Alonso R; Picon A; Gaya P; Fernández-García E; Nuñez M
J Dairy Sci; 2012 Jul; 95(7):3501-13. PubMed ID: 22720909
[TBL] [Abstract][Full Text] [Related]
4. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
Campos G; Robles L; Alonso R; Nuñez M; Picon A
J Dairy Sci; 2011 Oct; 94(10):4766-76. PubMed ID: 21943728
[TBL] [Abstract][Full Text] [Related]
5. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
Avila M; Garde S; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
Garde S; Gaya P; Fernández-García E; Medina M; Nuñez M
J Dairy Sci; 2003 Oct; 86(10):3038-47. PubMed ID: 14594220
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. Influence of microfiltration and adjunct culture on quality of Domiati cheese.
Awad S; Ahmed N; El Soda M
J Dairy Sci; 2010 May; 93(5):1807-14. PubMed ID: 20412894
[TBL] [Abstract][Full Text] [Related]
12. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat.
Fontecha J; Mayo I; Toledano G; Juárez M
J Dairy Sci; 2006 Mar; 89(3):882-7. PubMed ID: 16507681
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
Hannon JA; Kilcawley KN; Wilkinson MG; Delahunty CM; Beresford TP
J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
[TBL] [Abstract][Full Text] [Related]
16. Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese.
Sulejmani E; Hayaloglu AA; Rafajlovska V
J Dairy Sci; 2014 Mar; 97(3):1210-24. PubMed ID: 24377800
[TBL] [Abstract][Full Text] [Related]
17. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
J Dairy Sci; 2007 Jan; 90(1):47-56. PubMed ID: 17183074
[TBL] [Abstract][Full Text] [Related]
18. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
Garde S; Avila M; Gaya P; Medina M; Nuñez M
J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
[TBL] [Abstract][Full Text] [Related]
19. Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk.
Niro S; Fratianni A; Tremonte P; Sorrentino E; Tipaldi L; Panfili G; Coppola R
J Dairy Sci; 2014 Mar; 97(3):1296-304. PubMed ID: 24440270
[TBL] [Abstract][Full Text] [Related]
20. Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening.
Jaramillo DP; García T; Buffa M; Rodríguez M; Guamis B; Trujillo A
J Dairy Sci; 2009 Feb; 92(2):469-76. PubMed ID: 19164656
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
