339 related articles for article (PubMed ID: 29389637)
1. The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese.
Hickey CD; O'Sullivan MG; Davis J; Scholz D; Kilcawley KN; Wilkinson MG; Sheehan JJ
Food Res Int; 2018 Jan; 103():468-477. PubMed ID: 29389637
[TBL] [Abstract][Full Text] [Related]
2. Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese.
Hickey CD; Diehl BWK; Nuzzo M; Millqvist-Feurby A; Wilkinson MG; Sheehan JJ
Food Res Int; 2017 Dec; 102():748-758. PubMed ID: 29196008
[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. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
Carunchia Whetstine ME; Drake MA; Nelson BK; Barbano DM
J Dairy Sci; 2006 Feb; 89(2):505-17. PubMed ID: 16428619
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.
Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S
Food Res Int; 2017 Oct; 100(Pt 1):595-602. PubMed ID: 28873726
[TBL] [Abstract][Full Text] [Related]
8. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content.
Murtaza MA; Huma N; Sameen A; Murtaza MS; Mahmood S; Mueen-ud-Din G; Meraj A
J Dairy Sci; 2014 Nov; 97(11):6700-7. PubMed ID: 25151874
[TBL] [Abstract][Full Text] [Related]
9. Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese.
Asif M; Nadeem M; Imran M; Ullah R; Tayyab M; Khan FA; Al-Asmari F; Rahim MA; Rocha JM; Korma SA; Esatbeyoglu T
Front Microbiol; 2023; 14():1209509. PubMed ID: 37711688
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
Smith ST; Metzger L; Drake MA
J Dairy Sci; 2016 Nov; 99(11):8687-8698. PubMed ID: 27592435
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
Torri L; Piochi M; Marchiani R; Zeppa G; Dinnella C; Monteleone E
J Dairy Sci; 2016 Jan; 99(1):194-204. PubMed ID: 26585476
[TBL] [Abstract][Full Text] [Related]
14. Characterization of nutty flavor in cheddar cheese.
Avsar YK; Karagul-Yuceer Y; Drake MA; Singh TK; Yoon Y; Cadwallader KR
J Dairy Sci; 2004 Jul; 87(7):1999-2010. PubMed ID: 15328211
[TBL] [Abstract][Full Text] [Related]
15. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
Govindasamy-Lucey S; Lin T; Jaeggi JJ; Martinelli CJ; Johnson ME; Lucey JA
J Dairy Sci; 2007 Jun; 90(6):2675-88. PubMed ID: 17517707
[TBL] [Abstract][Full Text] [Related]
16. Effect of iron fortification on microstructural, textural, and sensory characteristics of caprine milk Cheddar cheeses under different storage treatments.
Siddique A; Park YW
J Dairy Sci; 2019 Apr; 102(4):2890-2902. PubMed ID: 30738674
[TBL] [Abstract][Full Text] [Related]
17. Characterization of aromatic properties of old-style cheese starters.
Lacroix N; St-Gelais D; Champagne CP; Fortin J; Vuillemard JC
J Dairy Sci; 2010 Aug; 93(8):3427-41. PubMed ID: 20655411
[TBL] [Abstract][Full Text] [Related]
18. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
Liaw IW; Evan Miracle R; Jervis SM; Listiyani MA; Drake MA
J Food Sci; 2011 Oct; 76(8):C1188-94. PubMed ID: 22417583
[TBL] [Abstract][Full Text] [Related]
19. Consumer preferences for mild cheddar cheese flavors.
Drake SL; Gerard PD; Drake MA
J Food Sci; 2008 Nov; 73(9):S449-55. PubMed ID: 19021820
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese.
Ercan D; Korel F; Yüceer YK; Kınık O
J Dairy Sci; 2011 Sep; 94(9):4300-12. PubMed ID: 21854903
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
