329 related articles for article (PubMed ID: 26409971)
21. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
Di Cagno R; De Pasquale I; De Angelis M; Buchin S; Rizzello CG; Gobbetti M
J Dairy Sci; 2014; 97(1):72-84. PubMed ID: 24183686
[TBL] [Abstract][Full Text] [Related]
22. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
Agarwal S; Sharma K; Swanson BG; Yüksel GU; Clark S
J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
[TBL] [Abstract][Full Text] [Related]
23. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
Sallami L; Kheadr EE; Fliss I; Vuillemard JC
J Dairy Sci; 2004 Jun; 87(6):1585-94. PubMed ID: 15453471
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. 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]
26. 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]
27. 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]
28. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.
O'Callaghan TF; Mannion DT; Hennessy D; McAuliffe S; O'Sullivan MG; Leeuwendaal N; Beresford TP; Dillon P; Kilcawley KN; Sheehan JJ; Ross RP; Stanton C
J Dairy Sci; 2017 Aug; 100(8):6053-6073. PubMed ID: 28624283
[TBL] [Abstract][Full Text] [Related]
29. Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.
Petersen BL; Dave RI; McMahon DJ; Oberg CJ; Broadbent JR
J Dairy Sci; 2000 Sep; 83(9):1952-6. PubMed ID: 11003223
[TBL] [Abstract][Full Text] [Related]
30. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
J Dairy Sci; 2015 Nov; 98(11):7460-72. PubMed ID: 26298753
[TBL] [Abstract][Full Text] [Related]
31. Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter.
Ortakci F; Broadbent JR; Oberg CJ; McMahon DJ
J Dairy Sci; 2015 Nov; 98(11):7473-82. PubMed ID: 26364109
[TBL] [Abstract][Full Text] [Related]
32. Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
Dasen A; Berthier F; Grappin R; Williams AG; Banks J
J Appl Microbiol; 2003; 94(4):595-607. PubMed ID: 12631195
[TBL] [Abstract][Full Text] [Related]
33. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
Williams AG; Withers SE; Brechany EY; Banks JM
J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
[TBL] [Abstract][Full Text] [Related]
34. Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
Ong L; Shah NP
J Food Sci; 2009 Jun; 74(5):S182-91. PubMed ID: 19646055
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
Hynes ER; Bergamini CV; Suárez VB; Zalazar CA
J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
[TBL] [Abstract][Full Text] [Related]
37. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
Hystead E; Diez-Gonzalez F; Schoenfuss TC
J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
[TBL] [Abstract][Full Text] [Related]
38. Little Impact of NaCl Reduction in Swiss-Type Cheese.
Gagnaire V; Lecomte X; Richoux R; Genay M; Jardin J; Briard-Bion V; Kerjean JR; Thierry A
Front Nutr; 2022; 9():888179. PubMed ID: 35782920
[TBL] [Abstract][Full Text] [Related]
39. Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses.
Milesi MM; McSweeney PL; Hynes ER
J Dairy Sci; 2008 Sep; 91(9):3277-90. PubMed ID: 18765587
[TBL] [Abstract][Full Text] [Related]
40. Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture.
Falentin H; Postollec F; Parayre S; Henaff N; Le Bivic P; Richoux R; Thierry A; Sohier D
Int J Food Microbiol; 2010 Nov; 144(1):10-9. PubMed ID: 20630608
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]