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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

96 related articles for article (PubMed ID: 20999570)

  • 1. The retention of nutrients in cheese making; thiamine in Cheddar cheese made from raw and pasteurized milk.
    Evans EV; Irvine OR; Bryant LR
    J Nutr; 1946 Sep; 32(3):227-37. PubMed ID: 20999570
    [No Abstract]   [Full Text] [Related]  

  • 2. 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]  

  • 3. Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses.
    Colonna A; Durham C; Meunier-Goddik L
    J Dairy Sci; 2011 Oct; 94(10):5217-26. PubMed ID: 21943772
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR; Mistry VV
    J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Reduction of salt (NaCl) losses during the manufacture of cheddar cheese.
    Nair SS; Mistry VV; Nauth KR
    J Dairy Sci; 2004 Sep; 87(9):2831-8. PubMed ID: 15375041
    [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, 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]  

  • 8. Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception.
    Ganesan B; Brothersen C; McMahon DJ
    J Dairy Sci; 2011 Jul; 94(7):3708-14. PubMed ID: 21700061
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Starter bacteria are the prime agents of lipolysis in cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
    J Agric Food Chem; 2006 Oct; 54(21):8229-35. PubMed ID: 17032033
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Milk catalase activity as an indicator of thermization treatments used in the manufacture of cheddar cheese.
    Hirvi Y; Griffiths MW
    J Dairy Sci; 1998 Feb; 81(2):338-45. PubMed ID: 9532488
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk.
    Boivin-Piché J; Vuillemard JC; St-Gelais D
    J Dairy Sci; 2016 Jun; 99(6):4140-4145. PubMed ID: 27060834
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Some effects of processing and storage on the nutritive value of milk and milk products.
    Rolls BA; Porter JW
    Proc Nutr Soc; 1973 May; 32(1):9-15. PubMed ID: 4594175
    [No Abstract]   [Full Text] [Related]  

  • 14. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
    Neocleous M; Barbano DM; Rudan MA
    J Dairy Sci; 2002 Oct; 85(10):2425-37. PubMed ID: 12416794
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The effects of lactobacilli on the quality of Cheddar cheese made from pasteurized milk.
    TITTSLER RP; SANDERS GP
    J Bacteriol; 1947 Aug; 54(2):276. PubMed ID: 20260793
    [No Abstract]   [Full Text] [Related]  

  • 16. Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production.
    Johnson HA; Parvin L; Garnett I; DePeters EJ; Medrano JF; Fadel JG
    J Dairy Sci; 2007 Feb; 90(2):616-29. PubMed ID: 17235137
    [TBL] [Abstract][Full Text] [Related]  

  • 17. B-COMPLEX VITAMIN CONTENT OF CHEDDAR CHEESE.
    Nilson KM; Vakil JR; Shahani KM
    J Nutr; 1965 Aug; 86(4):362-8. PubMed ID: 14324443
    [No Abstract]   [Full Text] [Related]  

  • 18. Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheese.
    Donaghy JA; Totton NL; Rowe MT
    Appl Environ Microbiol; 2004 Aug; 70(8):4899-905. PubMed ID: 15294829
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Large listeriosis outbreak linked to cheese made from pasteurized milk, Germany, 2006-2007.
    Koch J; Dworak R; Prager R; Becker B; Brockmann S; Wicke A; Wichmann-Schauer H; Hof H; Werber D; Stark K
    Foodborne Pathog Dis; 2010 Dec; 7(12):1581-4. PubMed ID: 20807110
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 5.