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.
183 related articles for article (PubMed ID: 28071038)
1. Tapioca maltodextrin in the production of soft unripened cheese. Iakovchenko NV; Arseneva TP Acta Sci Pol Technol Aliment; 2016; 15(1):47-56. PubMed ID: 28071038 [TBL] [Abstract][Full Text] [Related]
2. Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet. Madadlou A; Khosroshahi A; Mousavi ME J Dairy Sci; 2005 Sep; 88(9):3052-62. PubMed ID: 16107393 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics. Fayed AE; Farahat AM; Metwally AE; Emam MS Acta Sci Pol Technol Aliment; 2014; 13(4):359-373. PubMed ID: 28067478 [TBL] [Abstract][Full Text] [Related]
5. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet. An Z; He X; Gao W; Zhao W; Zhang W J Food Sci; 2014 Feb; 79(2):M214-21. PubMed ID: 24446932 [TBL] [Abstract][Full Text] [Related]
6. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture. Agrawal P; Hassan AN J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092 [TBL] [Abstract][Full Text] [Related]
7. A new method for the production of low-fat Cheddar cheese. Amelia I; Drake M; Nelson B; Barbano DM J Dairy Sci; 2013 Aug; 96(8):4870-84. PubMed ID: 23726423 [TBL] [Abstract][Full Text] [Related]
8. Yield and sensory properties of cheese made with milk from Holstein or Montbeliarde cows milked twice or once daily. Martin B; Pomiès D; Pradel P; Verdier-Metz I; Rémond B J Dairy Sci; 2009 Oct; 92(10):4730-7. PubMed ID: 19762788 [TBL] [Abstract][Full Text] [Related]
9. Biochemical patterns in ovine cheese: influence of probiotic strains. Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416 [TBL] [Abstract][Full Text] [Related]
10. Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese. Govindasamy-Lucey S; Jaeggi JJ; Bostley AL; Johnson ME; Lucey JA J Dairy Sci; 2004 Sep; 87(9):2789-99. PubMed ID: 15375036 [TBL] [Abstract][Full Text] [Related]
11. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality. Govindasamy-Lucey S; Jaeggi JJ; Martinelli C; Johnson ME; Lucey JA J Dairy Sci; 2011 Jun; 94(6):2719-30. PubMed ID: 21605741 [TBL] [Abstract][Full Text] [Related]
12. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese. Acharya MR; Mistry VV J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391 [TBL] [Abstract][Full Text] [Related]
13. Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk. Hannon JA; Lopez C; Madec MN; Lortal S J Dairy Sci; 2006 Mar; 89(3):812-23. PubMed ID: 16507673 [TBL] [Abstract][Full Text] [Related]
14. Exploring the milk-clotting properties of a plant coagulant from the berries of S. elaeagnifolium var. Cavanilles. Néstor GM; Rubí CG; Héctor JC J Food Sci; 2012 Jan; 77(1):C89-94. PubMed ID: 22133563 [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. 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]
17. 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]
18. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese. Govindasamy-Lucey S; Lin T; Jaeggi JJ; Johnson ME; Lucey JA J Dairy Sci; 2006 Feb; 89(2):454-67. PubMed ID: 16428615 [TBL] [Abstract][Full Text] [Related]
19. Characterization and physiological effect of tapioca maltodextrin colloid plasma expander in hemorrhagic shock and resuscitation model. Chatpun S; Sawanyawisuth K; Wansuksri R; Piyachomkwan K J Mater Sci Mater Med; 2016 May; 27(5):98. PubMed ID: 27015687 [TBL] [Abstract][Full Text] [Related]
20. Increasing stringiness of low-fat mozzarella string cheese using polysaccharides. Oberg EN; Oberg CJ; Motawee MM; Martini S; McMahon DJ J Dairy Sci; 2015 Jul; 98(7):4243-54. PubMed ID: 25981060 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]