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.
328 related articles for article (PubMed ID: 27691999)
1. Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds. Caldeo V; Hannon JA; Hickey DK; Waldron D; Wilkinson MG; Beresford TP; McSweeney PL J Dairy Res; 2016 Nov; 83(4):479-486. PubMed ID: 27691999 [TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar. Shakeel-Ur-Rehman ; Farkye NY; Vedamuthu ER; Drake MA J Dairy Res; 2003 Feb; 70(1):99-103. PubMed ID: 12617398 [TBL] [Abstract][Full Text] [Related]
5. Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry. Ochi H; Sakai Y; Koishihara H; Abe F; Bamba T; Fukusaki E J Dairy Sci; 2013; 96(12):7427-41. PubMed ID: 24140316 [TBL] [Abstract][Full Text] [Related]
6. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk. Alonso R; Picon A; Gaya P; Nuñez M J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470 [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. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures. Søndergaard L; Ryssel M; Svendsen C; Høier E; Andersen U; Hammershøj M; Møller JR; Arneborg N; Jespersen L Int J Food Microbiol; 2015 Nov; 213():59-70. PubMed ID: 26216837 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. Jia R; Zhang F; Song Y; Lou Y; Zhao A; Liu Y; Peng H; Hui Y; Ren R; Wang B J Dairy Sci; 2021 Jan; 104(1):270-280. PubMed ID: 33131819 [TBL] [Abstract][Full Text] [Related]
13. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese. Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening. Yanachkina P; McCarthy C; Guinee T; Wilkinson M Int J Food Microbiol; 2016 May; 224():7-15. PubMed ID: 26905194 [TBL] [Abstract][Full Text] [Related]
18. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. Suzzi G; Sacchetti G; Patrignani F; Corsetti A; Tofalo R; Schirone M; Fasoli G; Gardini F; Perpetuini G; Lanciotti R J Sci Food Agric; 2015 Aug; 95(11):2252-63. PubMed ID: 25271150 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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] [Next] [New Search]