109 related articles for article (PubMed ID: 2853701)
1. Evaluation of APHA and AOAC methods for phosphatase in cheese.
Murthy GK; Cox S
J Assoc Off Anal Chem; 1988; 71(6):1195-9. PubMed ID: 2853701
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of APHA and AOAC II methods for phosphatase in butter and differentiation of milk and microbial phosphatases by agarose-gel electrophoresis.
Murthy GK; Kaylor LO
J Assoc Off Anal Chem; 1990; 73(5):681-7. PubMed ID: 2177055
[TBL] [Abstract][Full Text] [Related]
3. Alkaline phosphatase activity in Penicillium roqueforti and in blue-veined cheeses.
Rosenthal I; Bernstein S; Rosen B
J Dairy Sci; 1996 Jan; 79(1):16-9. PubMed ID: 8675778
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Rapid methods for differentiating reactivated from residual phosphatase in milk and cream: collaborative study.
Murthy GK; Peeler JT
J Assoc Off Anal Chem; 1979 Jul; 62(4):822-7. PubMed ID: 227830
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
Agarwal S; Powers JR; Swanson BG; Chen S; Clark S
J Dairy Sci; 2008 Aug; 91(8):2967-80. PubMed ID: 18650273
[TBL] [Abstract][Full Text] [Related]
8. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
Upreti P; Metzger LE
J Dairy Sci; 2006 Feb; 89(2):420-8. PubMed ID: 16428612
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Atomic absorption spectrophotometric determination of calcium and magnesium and colorimetric determination of phosphorus in cheese: collaborative study.
Pollman RM
J Assoc Off Anal Chem; 1991; 74(1):27-31. PubMed ID: 2026573
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Cheese pH, protein concentration, and formation of calcium lactate crystals.
Agarwal S; Powers JR; Swanson BG; Chen S; Clark S
J Dairy Sci; 2006 Nov; 89(11):4144-55. PubMed ID: 17033000
[TBL] [Abstract][Full Text] [Related]
14. Survival of Brucella abortus aqpX mutant in fresh and ripened cheeses.
Santiago-Rodríguez Mdel R; Díaz-Aparicio E; Arellano-Reynoso B; García-Lobo JM; Gimeno M; Palomares-Reséndiz EG; Hernández-Castro R
Foodborne Pathog Dis; 2015 Feb; 12(2):170-5. PubMed ID: 25551422
[TBL] [Abstract][Full Text] [Related]
15. Acid phosphatases activity in cheese and starters.
Andrews AT; Alichanidis E
J Dairy Res; 1975 Jun; 42(2):327-39. PubMed ID: 237943
[TBL] [Abstract][Full Text] [Related]
16. Association of Yersinia enterocolitica with the manufacture of cheese and occurrence in pasteurized milk.
Schiemann DA
Appl Environ Microbiol; 1978 Aug; 36(2):274-7. PubMed ID: 211937
[TBL] [Abstract][Full Text] [Related]
17. Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese.
Choi J; Horne DS; Johnson ME; Lucey JA
J Dairy Sci; 2008 Feb; 91(2):513-22. PubMed ID: 18218737
[TBL] [Abstract][Full Text] [Related]
18. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
Yazici F; Akbulut C
J Agric Food Chem; 2007 Nov; 55(24):9993-10000. PubMed ID: 17966979
[TBL] [Abstract][Full Text] [Related]
19. Measuring and comparing the water activity and salt content in Parenica cheeses made by traditional and industrial technology.
Zeleňáková L; Ševčík M; Jakabová S; Zajác P; Čanigová M; Habánová M; Wyka J
Rocz Panstw Zakl Hig; 2020; 71(3):291-301. PubMed ID: 32938171
[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]
