317 related articles for article (PubMed ID: 30391175)
1. Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese.
Batty D; Waite-Cusic JG; Meunier-Goddik L
J Dairy Sci; 2019 Jan; 102(1):164-176. PubMed ID: 30391175
[TBL] [Abstract][Full Text] [Related]
2. Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging.
Batty D; Meunier-Goddik L; Waite-Cusic JG
J Dairy Sci; 2019 Oct; 102(10):8721-8733. PubMed ID: 31400901
[TBL] [Abstract][Full Text] [Related]
3. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese.
Hou J; McSweeney PL; Beresford TP; Guinee TP
J Dairy Sci; 2014 Oct; 97(10):5983-99. PubMed ID: 25129501
[TBL] [Abstract][Full Text] [Related]
4. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Molitor M; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
[TBL] [Abstract][Full Text] [Related]
5. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.
Leclercq-Perlat MN; Sicard M; Perrot N; Trelea IC; Picque D; Corrieu G
J Dairy Sci; 2015 Feb; 98(2):1325-35. PubMed ID: 25497800
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening.
Lee MR; Johnson ME; Govindasamy-Lucey S; Jaeggi JJ; Lucey JA
J Dairy Sci; 2011 Jun; 94(6):2692-700. PubMed ID: 21605738
[TBL] [Abstract][Full Text] [Related]
8. A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
Shakeel-Ur-Rehman ; Farkye NY; Vedamuthu ER; Drake MA
J Dairy Res; 2003 Feb; 70(1):99-103. PubMed ID: 12617398
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Glycolysis and related reactions during cheese manufacture and ripening.
Fox PF; Lucey JA; Cogan TM
Crit Rev Food Sci Nutr; 1990; 29(4):237-53. PubMed ID: 2257078
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.
Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
J Dairy Sci; 2021 Aug; 104(8):8467-8478. PubMed ID: 34001358
[TBL] [Abstract][Full Text] [Related]
13. Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
Johnson ME; Chen CM; Jaeggi JJ
J Dairy Sci; 2001 May; 84(5):1027-33. PubMed ID: 11384028
[TBL] [Abstract][Full Text] [Related]
14. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
Picon A; Gaya P; Fernández-García E; Rivas-Cañedo A; Avila M; Nuñez M
J Dairy Sci; 2010 Jul; 93(7):2896-905. PubMed ID: 20630207
[TBL] [Abstract][Full Text] [Related]
15. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
Moynihan AC; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA; McSweeney PL
J Dairy Sci; 2014; 97(1):85-96. PubMed ID: 24239084
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.
Leclercq-Perlat MN; Saint-Eve A; Le Jan E; Raynaud S; Morge S; Lefrileux Y; Picque D
J Dairy Sci; 2019 Jun; 102(6):5713-5725. PubMed ID: 31005324
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
Campos G; Robles L; Alonso R; Nuñez M; Picon A
J Dairy Sci; 2011 Oct; 94(10):4766-76. PubMed ID: 21943728
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]