163 related articles for article (PubMed ID: 20961108)
1. Time course and specificity of lipolysis in Swiss cheese.
Dherbécourt J; Bourlieu C; Maillard MB; Aubert-Frogerais L; Richoux R; Thierry A
J Agric Food Chem; 2010 Nov; 58(22):11732-9. PubMed ID: 20961108
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.
Lopez C; Maillard MB; Briard-Bion V; Camier B; Hannon JA
J Agric Food Chem; 2006 Aug; 54(16):5855-67. PubMed ID: 16881687
[TBL] [Abstract][Full Text] [Related]
4. Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds.
Yee AL; Maillard MB; Roland N; Chuat V; Leclerc A; Pogačić T; Valence F; Thierry A
Int J Food Microbiol; 2014 Nov; 191():60-8. PubMed ID: 25233451
[TBL] [Abstract][Full Text] [Related]
5. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
Santillo A; Albenzio M; Quinto M; Caroprese M; Marino R; Sevi A
J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
Thierry A; Maillard MB; Bonnarme P; Roussel E
J Agric Food Chem; 2005 May; 53(10):4157-65. PubMed ID: 15884854
[TBL] [Abstract][Full Text] [Related]
10. Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria.
Thierry A; Maillard MB; Richoux R; Lortal S
J Agric Food Chem; 2006 Sep; 54(18):6819-24. PubMed ID: 16939345
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Contribution of lactic acid bacteria esterases to the release of fatty acids in miniature ewe's milk cheese models.
Abeijón Mukdsi MC; Medina RB; Katz MB; Pivotto R; Gatti P; González SN
J Agric Food Chem; 2009 Feb; 57(3):1036-44. PubMed ID: 19138123
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
O'Mahony JA; Auty MA; McSweeney PL
J Dairy Res; 2005 Aug; 72(3):338-48. PubMed ID: 16174366
[TBL] [Abstract][Full Text] [Related]
15. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.
Sánchez-Macías D; Morales-Delanuez A; Moreno-Indias I; Hernández-Castellano LE; Mendoza-Grimón V; Castro N; Argüello A
J Dairy Sci; 2011 Dec; 94(12):5786-93. PubMed ID: 22118069
[TBL] [Abstract][Full Text] [Related]
16. Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese.
Juan B; Ferragut V; Buffa M; Guamis B; Trujillo AJ
J Dairy Res; 2007 Nov; 74(4):438-45. PubMed ID: 17961290
[TBL] [Abstract][Full Text] [Related]
17. Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
Ponce de Leon-Gonzalez L; Wendorff WL; Ingham BH; Thomas DL; Jaeggi JJ; Houck KB
J Dairy Sci; 2002 Jan; 85(1):36-42. PubMed ID: 11860121
[TBL] [Abstract][Full Text] [Related]
18. Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria.
Hojo K; Watanabe R; Mori T; Taketomo N
J Dairy Sci; 2007 Sep; 90(9):4078-83. PubMed ID: 17699024
[TBL] [Abstract][Full Text] [Related]
19. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
Nelson BK; Barbano DM
J Dairy Sci; 2005 Dec; 88(12):4183-94. PubMed ID: 16291609
[TBL] [Abstract][Full Text] [Related]
20. New insights into physiology and metabolism of Propionibacterium freudenreichii.
Thierry A; Deutsch SM; Falentin H; Dalmasso M; Cousin FJ; Jan G
Int J Food Microbiol; 2011 Sep; 149(1):19-27. PubMed ID: 21620505
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
