127 related articles for article (PubMed ID: 26304414)
1. Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese.
Acerbi F; Guillard V; Guillaume C; Gontard N
Food Chem; 2016 Feb; 192():805-12. PubMed ID: 26304414
[TBL] [Abstract][Full Text] [Related]
2. An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese.
Acerbi F; Guillard V; Guillaume C; Saubanere M; Gontard N
Food Chem; 2016 Mar; 194():1172-9. PubMed ID: 26471669
[TBL] [Abstract][Full Text] [Related]
3. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
O'Mahony JA; Lucey JA; McSweeney PL
J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
[TBL] [Abstract][Full Text] [Related]
4. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.
Upreti P; McKay LL; Metzger LE
J Dairy Sci; 2006 Feb; 89(2):429-43. PubMed ID: 16428613
[TBL] [Abstract][Full Text] [Related]
5. Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening.
Lee MR; Johnson ME; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
J Dairy Sci; 2011 Jun; 94(6):2692-700. PubMed ID: 21605738
[TBL] [Abstract][Full Text] [Related]
6. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
Upreti P; Metzger LE
J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
[TBL] [Abstract][Full Text] [Related]
7. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
Hou J; McSweeney PL; Beresford TP; Guinee TP
J Dairy Sci; 2014 Oct; 97(10):5983-99. PubMed ID: 25129501
[TBL] [Abstract][Full Text] [Related]
8. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
Upreti P; Metzger LE; Hayes KD
J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
[TBL] [Abstract][Full Text] [Related]
9. Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.
Wang F; Zhang X; Luo J; Guo H; Zeng SS; Ren F
J Food Sci; 2011 Apr; 76(3):E248-53. PubMed ID: 21535824
[TBL] [Abstract][Full Text] [Related]
10. The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.
Młynek K; Oler A; Zielińska K; Tkaczuk J; Zawadzka W
Acta Sci Pol Technol Aliment; 2018; 17(2):133-140. PubMed ID: 29803215
[TBL] [Abstract][Full Text] [Related]
11. Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.
Chevanan N; Muthukumarappan K
J Food Sci; 2007 May; 72(4):E168-76. PubMed ID: 17995768
[TBL] [Abstract][Full Text] [Related]
12. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.
Picque D; Leclercq-Perlat MN; Guillemin H; Perret B; Cattenoz T; Provost JJ; Corrieu G
J Dairy Sci; 2010 Dec; 93(12):5601-12. PubMed ID: 21094731
[TBL] [Abstract][Full Text] [Related]
13. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
Nelson BK; Lynch JM; Barbano DM
J Dairy Sci; 2004 Nov; 87(11):3590-600. PubMed ID: 15483142
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio.
Lamichhane P; Sharma P; Kelly AL; Risbo J; Rattray FP; Sheehan JJ
Food Chem; 2021 Jan; 336():127625. PubMed ID: 32771897
[TBL] [Abstract][Full Text] [Related]
16. Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
Guinee TP; Feeney EP; Auty MA; Fox PF
J Dairy Sci; 2002 Jul; 85(7):1655-69. PubMed ID: 12201515
[TBL] [Abstract][Full Text] [Related]
17. The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese.
Cooke DR; McSweeney PL
J Dairy Res; 2013 Nov; 80(4):418-28. PubMed ID: 24124804
[TBL] [Abstract][Full Text] [Related]
18. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
Khosrowshahi A; Madadlou A; Ebrahim zadeh Mousavi M; Emam-Djomeh Z
J Dairy Sci; 2006 Sep; 89(9):3318-25. PubMed ID: 16899664
[TBL] [Abstract][Full Text] [Related]
19. How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes.
Wemmenhove E; Wells-Bennik MHJ; Stara A; van Hooijdonk ACM; Zwietering MH
J Dairy Sci; 2016 Jul; 99(7):5192-5201. PubMed ID: 27085417
[TBL] [Abstract][Full Text] [Related]
20.
Jurado M; Vicente CJ
J Dairy Res; 2020 Feb; 87(1):117-122. PubMed ID: 31948491
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
