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.
184 related articles for article (PubMed ID: 26074234)
1. Effect of jenny milk addition on the inhibition of late blowing in semihard cheese. Cosentino C; Paolino R; Valentini V; Musto M; Ricciardi A; Adduci F; D'Adamo C; Pecora G; Freschi P J Dairy Sci; 2015 Aug; 98(8):5133-42. PubMed ID: 26074234 [TBL] [Abstract][Full Text] [Related]
2. Short communication: jenny milk as an inhibitor of late blowing in cheese: a preliminary report. Cosentino C; Paolino R; Freschi P; Calluso AM J Dairy Sci; 2013 Jun; 96(6):3547-50. PubMed ID: 23587377 [TBL] [Abstract][Full Text] [Related]
3. Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk. Cosentino C; Faraone D; Paolino R; Freschi P; Musto M J Dairy Sci; 2016 Jan; 99(1):228-33. PubMed ID: 26506544 [TBL] [Abstract][Full Text] [Related]
4. Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification. Klijn N; Nieuwenhof FF; Hoolwerf JD; van der Waals CB; Weerkamp AH Appl Environ Microbiol; 1995 Aug; 61(8):2919-24. PubMed ID: 7487024 [TBL] [Abstract][Full Text] [Related]
5. Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum. Garde S; Calzada J; Sánchez C; Gaya P; Narbad A; Meijers R; Mayer MJ; Ávila M Int J Food Microbiol; 2020 Sep; 329():108686. PubMed ID: 32516659 [TBL] [Abstract][Full Text] [Related]
6. Low-Level Clostridial Spores' Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese. Carminati D; Bonvini B; Francolino S; Ghiglietti R; Locci F; Tidona F; Mariut M; Abeni F; Zago M; Giraffa G Foods; 2023 May; 12(9):. PubMed ID: 37174418 [TBL] [Abstract][Full Text] [Related]
7. Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses. D'Incecco P; Gatti M; Hogenboom JA; Bottari B; Rosi V; Neviani E; Pellegrino L Food Microbiol; 2016 Aug; 57():16-22. PubMed ID: 27052697 [TBL] [Abstract][Full Text] [Related]
8. Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese. Le Bourhis AG; Doré J; Carlier JP; Chamba JF; Popoff MR; Tholozan JL Int J Food Microbiol; 2007 Jan; 113(2):154-63. PubMed ID: 17169455 [TBL] [Abstract][Full Text] [Related]
9. Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening. Gómez-Torres N; Ávila M; Narbad A; Mayer MJ; Garde S Food Microbiol; 2019 Apr; 78():11-17. PubMed ID: 30497591 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Dried distillers grains with solubles do not always cause late blowing in baby Swiss cheese. Sankarlal VM; Testroet ED; Beitz DC; Clark S J Dairy Sci; 2015 Dec; 98(12):8545-53. PubMed ID: 26454296 [TBL] [Abstract][Full Text] [Related]
12. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese. Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S Food Microbiol; 2016 Dec; 60():165-73. PubMed ID: 27554159 [TBL] [Abstract][Full Text] [Related]
13. Abatement of the clostridial load in the teats of lactating cows with lysozyme derived from donkey milk. Adduci F; Elshafie HS; Labella C; Musto M; Freschi P; Paolino R; Ragni M; Cosentino C J Dairy Sci; 2019 Aug; 102(8):6750-6755. PubMed ID: 31155256 [TBL] [Abstract][Full Text] [Related]
14. Inhibition of Clostridium tyrobutyricum in Vidiago cheese by Lactococcus lactis ssp. lactis IPLA 729, a nisin Z producer. Rilla N; Martínez B; Delgado T; Rodríguez A Int J Food Microbiol; 2003 Aug; 85(1-2):23-33. PubMed ID: 12810268 [TBL] [Abstract][Full Text] [Related]
15. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. Briggiler-Marcó M; Capra ML; Quiberoni A; Vinderola G; Reinheimer JA; Hynes E J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674 [TBL] [Abstract][Full Text] [Related]
16. Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies. Qian C; Martin NH; Wiedmann M; Trmčić A J Dairy Sci; 2022 Apr; 105(4):2880-2894. PubMed ID: 35086711 [TBL] [Abstract][Full Text] [Related]
17. Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese. Ávila M; Sánchez C; Calzada J; Mayer MJ; Berruga MI; López-Díaz TM; Narbad A; Garde S Food Res Int; 2023 Jan; 163():112222. PubMed ID: 36596151 [TBL] [Abstract][Full Text] [Related]
18. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese. Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S Food Res Int; 2017 Oct; 100(Pt 1):595-602. PubMed ID: 28873726 [TBL] [Abstract][Full Text] [Related]
19. Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk. Cosentino C; Labella C; Elshafie HS; Camele I; Musto M; Paolino R; D'Adamo C; Freschi P J Dairy Sci; 2016 Jul; 99(7):5173-5179. PubMed ID: 27157571 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]