202 related articles for article (PubMed ID: 29398025)
1. Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming.
D'Incecco P; Ong L; Pellegrino L; Faoro F; Barbiroli A; Gras S
J Dairy Sci; 2018 Apr; 101(4):2984-2997. PubMed ID: 29398025
[TBL] [Abstract][Full Text] [Related]
2. Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study.
D'Incecco P; Faoro F; Silvetti T; Schrader K; Pellegrino L
J Dairy Sci; 2015 Aug; 98(8):5164-72. PubMed ID: 26051312
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of Mycobacterium avium subsp. paratuberculosis survival during the manufacturing process of Italian raw milk hard cheeses (Parmigiano Reggiano and Grana Padano).
Cammi G; Ricchi M; Galiero A; Daminelli P; Cosciani-Cunico E; Dalzini E; Losio MN; Savi R; Cerutti G; Garbarino C; Leo S; Arrigoni N
Int J Food Microbiol; 2019 Sep; 305():108247. PubMed ID: 31202149
[TBL] [Abstract][Full Text] [Related]
4. Thermal effects on IgM-milk fat globule-mediated agglutination.
Hansen SF; Larsen LB; Wiking L
J Dairy Res; 2019 Feb; 86(1):108-113. PubMed ID: 30520391
[TBL] [Abstract][Full Text] [Related]
5. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
Gatti M; Bottari B; Lazzi C; Neviani E; Mucchetti G
J Dairy Sci; 2014 Feb; 97(2):573-91. PubMed ID: 24290824
[TBL] [Abstract][Full Text] [Related]
6. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
O'Mahony JA; Auty MA; McSweeney PL
J Dairy Res; 2005 Aug; 72(3):338-48. PubMed ID: 16174366
[TBL] [Abstract][Full Text] [Related]
7. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese.
Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S
Food Microbiol; 2016 Dec; 60():165-73. PubMed ID: 27554159
[TBL] [Abstract][Full Text] [Related]
8. Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese.
Le Bourhis AG; Doré J; Carlier JP; Chamba JF; Popoff MR; Tholozan JL
Int J Food Microbiol; 2007 Jan; 113(2):154-63. PubMed ID: 17169455
[TBL] [Abstract][Full Text] [Related]
9. Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.
Gómez-Torres N; Ávila M; Narbad A; Mayer MJ; Garde S
Food Microbiol; 2019 Apr; 78():11-17. PubMed ID: 30497591
[TBL] [Abstract][Full Text] [Related]
10. Evaluation of methods for DNA extraction from Clostridium tyrobutyricum spores and its detection by qPCR.
Esteban M; Marcos P; Horna C; Galan-Malo P; Mata L; Pérez MD; Calvo M; Sánchez L
J Microbiol Methods; 2020 Feb; 169():105818. PubMed ID: 31881287
[TBL] [Abstract][Full Text] [Related]
11. Microstructure of fat globules in whole milk after thermosonication treatment.
Bermúdez-Aguirre D; Mawson R; Barbosa-Cánovas GV
J Food Sci; 2008 Sep; 73(7):E325-32. PubMed ID: 18803706
[TBL] [Abstract][Full Text] [Related]
12. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.
Ong L; Dagastine RR; Kentish SE; Gras SL
J Food Sci; 2010 Apr; 75(3):E135-45. PubMed ID: 20492286
[TBL] [Abstract][Full Text] [Related]
13. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet.
Luo J; Wang Y; Guo H; Ren F
J Food Sci; 2017 Mar; 82(3):670-678. PubMed ID: 28295325
[TBL] [Abstract][Full Text] [Related]
14. Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milks.
Caplan Z; Melilli C; Barbano DM
J Dairy Sci; 2013 Apr; 96(4):2011-2019. PubMed ID: 23415516
[TBL] [Abstract][Full Text] [Related]
15. Effect of jenny milk addition on the inhibition of late blowing in semihard cheese.
Cosentino C; Paolino R; Valentini V; Musto M; Ricciardi A; Adduci F; D'Adamo C; Pecora G; Freschi P
J Dairy Sci; 2015 Aug; 98(8):5133-42. PubMed ID: 26074234
[TBL] [Abstract][Full Text] [Related]
16. Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
Mucchetti G; Locci F; Gatti M; Neviani E; Addeo F; Dossena A; Marchelli R
J Dairy Sci; 2000 Apr; 83(4):659-65. PubMed ID: 10791780
[TBL] [Abstract][Full Text] [Related]
17. Seasonal occurrence and molecular diversity of clostridia species spores along cheesemaking streams of 5 commercial dairy plants.
Bermúdez J; González MJ; Olivera JA; Burgueño JA; Juliano P; Fox EM; Reginensi SM
J Dairy Sci; 2016 May; 99(5):3358-3366. PubMed ID: 26923043
[TBL] [Abstract][Full Text] [Related]
18. Genomic approach to studying nutritional requirements of Clostridium tyrobutyricum and other Clostridia causing late blowing defects.
Storari M; Kulli S; Wüthrich D; Bruggmann R; Berthoud H; Arias-Roth E
Food Microbiol; 2016 Oct; 59():213-23. PubMed ID: 27375262
[TBL] [Abstract][Full Text] [Related]
19. Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese.
Su YC; Ingham SC
Int J Food Microbiol; 2000 Mar; 54(3):147-54. PubMed ID: 10777064
[TBL] [Abstract][Full Text] [Related]
20. Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification.
Klijn N; Nieuwenhof FF; Hoolwerf JD; van der Waals CB; Weerkamp AH
Appl Environ Microbiol; 1995 Aug; 61(8):2919-24. PubMed ID: 7487024
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
