202 related articles for article (PubMed ID: 29398025)
21. Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies.
Qian C; Martin NH; Wiedmann M; Trmčić A
J Dairy Sci; 2022 Apr; 105(4):2880-2894. PubMed ID: 35086711
[TBL] [Abstract][Full Text] [Related]
22. Detection of Clostridium tyrobutyricum in milk to prevent late blowing in cheese by automated ribosomal intergenic spacer analysis.
Panelli S; Brambati E; Bonacina C; Feligini M
J Food Sci; 2013 Oct; 78(10):M1569-M1574. PubMed ID: 24106762
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano.
Stocco G; Cipolat-Gotet C; Cecchinato A; Calamari L; Bittante G
J Dairy Sci; 2015 Aug; 98(8):5052-67. PubMed ID: 26051315
[TBL] [Abstract][Full Text] [Related]
25. Identification of Clostridium beijerinckii, Cl. butyricum, Cl. sporogenes, Cl. tyrobutyricum isolated from silage, raw milk and hard cheese by a multiplex PCR assay.
Cremonesi P; Vanoni L; Silvetti T; Morandi S; Brasca M
J Dairy Res; 2012 Aug; 79(3):318-23. PubMed ID: 22850580
[TBL] [Abstract][Full Text] [Related]
26. Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study.
Lopez C; Briard-Bion V; Camier B; Gassi JY
J Dairy Sci; 2006 Aug; 89(8):2894-910. PubMed ID: 16840605
[TBL] [Abstract][Full Text] [Related]
27. Focus on the supramolecular structure of milk fat in dairy products.
Lopez C
Reprod Nutr Dev; 2005; 45(4):497-511. PubMed ID: 16045897
[TBL] [Abstract][Full Text] [Related]
28. Short communication: jenny milk as an inhibitor of late blowing in cheese: a preliminary report.
Cosentino C; Paolino R; Freschi P; Calluso AM
J Dairy Sci; 2013 Jun; 96(6):3547-50. PubMed ID: 23587377
[TBL] [Abstract][Full Text] [Related]
29. Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content.
Černíková M; Nebesářová J; Salek RN; Řiháčková L; Buňka F
J Dairy Sci; 2017 Jun; 100(6):4300-4307. PubMed ID: 28390721
[TBL] [Abstract][Full Text] [Related]
30. Detection of Clostridium tyrobutyricum spores using polyclonal antibodies and flow cytometry.
Lavilla M; Marzo I; de Luis R; Perez MD; Calvo M; Sánchez L
J Appl Microbiol; 2010 Feb; 108(2):488-98. PubMed ID: 19659701
[TBL] [Abstract][Full Text] [Related]
31. Processing of soft Hispanic cheese ("queso fresco") using thermo-sonicated milk: a study of physicochemical characteristics and storage life.
Bermúdez-Aguirre D; Barbosa-Cánovas GV
J Food Sci; 2010; 75(9):S548-58. PubMed ID: 21535630
[TBL] [Abstract][Full Text] [Related]
32. Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.
Ávila M; Gómez-Torres N; Delgado D; Gaya P; Garde S
Food Microbiol; 2017 Sep; 66():104-109. PubMed ID: 28576357
[TBL] [Abstract][Full Text] [Related]
33. Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese.
Franciosi E; De Sabbata G; Gardini F; Cavazza A; Poznanski E
Food Microbiol; 2011 Feb; 28(1):43-51. PubMed ID: 21056774
[TBL] [Abstract][Full Text] [Related]
34. In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese.
Gaglio R; Scatassa ML; Cruciata M; Miraglia V; Corona O; Di Gerlando R; Portolano B; Moschetti G; Settanni L
Int J Food Microbiol; 2014 May; 177():37-48. PubMed ID: 24598514
[TBL] [Abstract][Full Text] [Related]
35. Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.
Lopez C; Maillard MB; Briard-Bion V; Camier B; Hannon JA
J Agric Food Chem; 2006 Aug; 54(16):5855-67. PubMed ID: 16881687
[TBL] [Abstract][Full Text] [Related]
36. Multilocus variable-number of tandem repeat analysis (MLVA) for Clostridium tyrobutyricum strains isolated from cheese production environment.
Nishihara M; Takahashi H; Sudo T; Kyoi D; Kawahara T; Ikeuchi Y; Fujita T; Kuda T; Kimura B; Yanahira S
Int J Food Microbiol; 2014 Nov; 190():61-5. PubMed ID: 25190602
[TBL] [Abstract][Full Text] [Related]
37. Low-Level Clostridial Spores' Milk to Limit the Onset of Late Blowing Defect in Lysozyme-Free, Grana-Type Cheese.
Carminati D; Bonvini B; Francolino S; Ghiglietti R; Locci F; Tidona F; Mariut M; Abeni F; Zago M; Giraffa G
Foods; 2023 May; 12(9):. PubMed ID: 37174418
[TBL] [Abstract][Full Text] [Related]
38. Effects of copper on germination, growth and sporulation of Clostridium tyrobutyricum.
Mato Rodriguez L; Alatossava T
Food Microbiol; 2010 May; 27(3):434-7. PubMed ID: 20227610
[TBL] [Abstract][Full Text] [Related]
39. Management practices and forage quality affecting the contamination of milk with anaerobic spore-forming bacteria.
Zucali M; Bava L; Colombini S; Brasca M; Decimo M; Morandi S; Tamburini A; Crovetto GM
J Sci Food Agric; 2015 Apr; 95(6):1294-302. PubMed ID: 25042169
[TBL] [Abstract][Full Text] [Related]
40. Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy.
Vollmer AH; Kieferle I; Youssef NN; Kulozik U
J Dairy Sci; 2021 Sep; 104(9):9505-9520. PubMed ID: 34099303
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
