388 related articles for article (PubMed ID: 23726423)
1. A new method for the production of low-fat Cheddar cheese.
Amelia I; Drake M; Nelson B; Barbano DM
J Dairy Sci; 2013 Aug; 96(8):4870-84. PubMed ID: 23726423
[TBL] [Abstract][Full Text] [Related]
2. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
Acharya MR; Mistry VV
J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
[TBL] [Abstract][Full Text] [Related]
3. Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
Janevski O; Hassan AN; Metzger L
J Dairy Sci; 2012 Jul; 95(7):3609-16. PubMed ID: 22720918
[TBL] [Abstract][Full Text] [Related]
4. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Effect of zinc fortification on Cheddar cheese quality.
Kahraman O; Ustunol Z
J Dairy Sci; 2012 Jun; 95(6):2840-7. PubMed ID: 22612921
[TBL] [Abstract][Full Text] [Related]
7. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
Grummer J; Karalus M; Zhang K; Vickers Z; Schoenfuss TC
J Dairy Sci; 2012 Jun; 95(6):2830-9. PubMed ID: 22612920
[TBL] [Abstract][Full Text] [Related]
8. Influence of salt on the quality of reduced fat cheddar cheese.
Mistry VV; Kasperson KM
J Dairy Sci; 1998 May; 81(5):1214-21. PubMed ID: 9621222
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Broadbent JR; Brighton C; McMahon DJ; Farkye NY; Johnson ME; Steele JL
J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
[TBL] [Abstract][Full Text] [Related]
11. Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.
Grummer J; Bobowski N; Karalus M; Vickers Z; Schoenfuss T
J Dairy Sci; 2013 Mar; 96(3):1401-18. PubMed ID: 23332837
[TBL] [Abstract][Full Text] [Related]
12. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
Carunchia Whetstine ME; Drake MA; Nelson BK; Barbano DM
J Dairy Sci; 2006 Feb; 89(2):505-17. PubMed ID: 16428619
[TBL] [Abstract][Full Text] [Related]
13. Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation.
Martini S; Thurgood JE; Brothersen C; Ward R; McMahon DJ
J Dairy Sci; 2009 May; 92(5):1876-84. PubMed ID: 19389945
[TBL] [Abstract][Full Text] [Related]
14. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
Møller KK; Rattray FP; Bredie WLP; Høier E; Ardö Y
J Dairy Sci; 2013 Apr; 96(4):1953-1971. PubMed ID: 23522101
[TBL] [Abstract][Full Text] [Related]
15. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Drake MA; Miracle RE; McMahon DJ
J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
[TBL] [Abstract][Full Text] [Related]
16. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
Whetstine ME; Drake MA; Broadbent JR; McMahon D
J Dairy Sci; 2006 Sep; 89(9):3277-84. PubMed ID: 16899660
[TBL] [Abstract][Full Text] [Related]
17. A microfiltration process to maximize removal of serum proteins from skim milk before cheese making.
Nelson BK; Barbano DM
J Dairy Sci; 2005 May; 88(5):1891-900. PubMed ID: 15829684
[TBL] [Abstract][Full Text] [Related]
18. Characterization of nutty flavor in cheddar cheese.
Avsar YK; Karagul-Yuceer Y; Drake MA; Singh TK; Yoon Y; Cadwallader KR
J Dairy Sci; 2004 Jul; 87(7):1999-2010. PubMed ID: 15328211
[TBL] [Abstract][Full Text] [Related]
19. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
Carunchia Whetstine ME; Luck PJ; Drake MA; Foegeding EA; Gerard PD; Barbano DM
J Dairy Sci; 2007 Jul; 90(7):3091-109. PubMed ID: 17582091
[TBL] [Abstract][Full Text] [Related]
20. Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt-free process cheese products applications.
Hammam ARA; Kapoor R; Metzger LE
J Dairy Sci; 2023 May; 106(5):3137-3154. PubMed ID: 36907765
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
