172 related articles for article (PubMed ID: 25049768)
21. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
J Dairy Sci; 2020 Feb; 103(2):1175-1192. PubMed ID: 31864749
[TBL] [Abstract][Full Text] [Related]
22. Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk.
Mezo-Solís JA; Moo-Huchin VM; Sánchez-Zarate A; Gonzalez-Ronquillo M; Estrada-León RJ; Ibáñez R; Toro-Mujica P; Chay-Canul AJ; Vargas-Bello-Pérez E
Foods; 2020 Nov; 9(11):. PubMed ID: 33203078
[TBL] [Abstract][Full Text] [Related]
23. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
Awad S; Hassan AN; Muthukumarappan K
J Dairy Sci; 2005 Dec; 88(12):4204-13. PubMed ID: 16291611
[TBL] [Abstract][Full Text] [Related]
24. Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening.
Kwak HS; Chimed C; Yoo SH; Chang YH
Korean J Food Sci Anim Resour; 2016; 36(2):244-53. PubMed ID: 27194934
[TBL] [Abstract][Full Text] [Related]
25. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
[TBL] [Abstract][Full Text] [Related]
26. The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties.
Levak S; Kalit S; Dolenčić Špehar I; Radeljević B; Rako A; Tudor Kalit M
J Dairy Sci; 2023 Dec; 106(12):8493-8503. PubMed ID: 37641331
[TBL] [Abstract][Full Text] [Related]
27. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
Tungjaroenchai W; Drake MA; White CH
J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
[TBL] [Abstract][Full Text] [Related]
28. Improvement of sensory quality of lowfat kefalograviera-type cheese by using commercial special starter cultures.
Katalari MC; Voutainas LP; Kondyli E
J Dairy Sci; 2002 Nov; 85(11):2759-67. PubMed ID: 12487443
[TBL] [Abstract][Full Text] [Related]
29. Effect of paracasein degradation on sensory properties of Gouda cheese.
Cichosz G; Zalecka A; Kornacki M
Nahrung; 2003 Dec; 47(6):383-7. PubMed ID: 14727764
[TBL] [Abstract][Full Text] [Related]
30. Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.
Braghieri A; Piazzolla N; Romaniello A; Paladino F; Ricciardi A; Napolitano F
J Dairy Sci; 2015 Mar; 98(3):1479-91. PubMed ID: 25465632
[TBL] [Abstract][Full Text] [Related]
31. Metataxonomic Profiling of Native and Starter Microbiota During Ripening of Gouda Cheese Made With
Salazar JK; Gonsalves LJ; Fay M; Ramachandran P; Schill KM; Tortorello ML
Front Microbiol; 2021; 12():642789. PubMed ID: 33776975
[TBL] [Abstract][Full Text] [Related]
32. The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.
Decadt H; Weckx S; De Vuyst L
Front Microbiol; 2023; 14():1128394. PubMed ID: 36876114
[TBL] [Abstract][Full Text] [Related]
33. The sensory properties of gouda-type cheese depending on the degree of paracasein degradation.
Cichosz G; Zalecka A; Dzwolak W; Kujawski N
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):573-6. PubMed ID: 15954656
[TBL] [Abstract][Full Text] [Related]
34. The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin.
Seon KH; Ahn J; Kwak HS
J Dairy Sci; 2009 Jan; 92(1):49-57. PubMed ID: 19109262
[TBL] [Abstract][Full Text] [Related]
35. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Res; 2008 May; 75(2):182-8. PubMed ID: 18474135
[TBL] [Abstract][Full Text] [Related]
36. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
Hayaloglu AA; Guven M; Fox PF; McSweeney PL
J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
[TBL] [Abstract][Full Text] [Related]
37. Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes.
Felfoul I; Bornaz S; Baccouche A; Sahli A; Attia H
J Food Sci Technol; 2015 Oct; 52(10):6749-55. PubMed ID: 26396425
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese.
A Mailam M; Abd El-Razek H; A Shaaban H
Pak J Biol Sci; 2020 Jan; 23(5):691-700. PubMed ID: 32363826
[TBL] [Abstract][Full Text] [Related]
40. Effects of mixed starter composition on nisin Z production by lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese.
Bouksaim M; Lacroix C; Audet P; Simard RE
Int J Food Microbiol; 2000 Sep; 59(3):141-56. PubMed ID: 11020036
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
