130 related articles for article (PubMed ID: 33309343)
1. Invited review: Crystals in cheese: More than a curiosity.
Kindstedt PS; Polowsky PJ
J Dairy Sci; 2021 Feb; 104(2):1233-1250. PubMed ID: 33309343
[TBL] [Abstract][Full Text] [Related]
2. Powder X-ray diffraction can differentiate between enantiomeric variants of calcium lactate pentahydrate crystal in cheese.
Tansman GF; Kindstedt PS; Hughes JM
J Dairy Sci; 2014 Dec; 97(12):7354-62. PubMed ID: 25459903
[TBL] [Abstract][Full Text] [Related]
3. Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses.
Rajbhandari P; Patel J; Valentine E; Kindstedt PS
J Dairy Sci; 2013 Jun; 96(6):3442-8. PubMed ID: 23548293
[TBL] [Abstract][Full Text] [Related]
4. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
Rajbhandari P; Kindstedt PS
J Dairy Sci; 2014; 97(4):1885-92. PubMed ID: 24485685
[TBL] [Abstract][Full Text] [Related]
5. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization.
Rajbhandari P; Patel J; Valentine E; Kindstedt PS
J Dairy Sci; 2009 Aug; 92(8):3616-22. PubMed ID: 19620642
[TBL] [Abstract][Full Text] [Related]
6. Size, shape, and identity of surface crystals and their relationship to sensory perception of grittiness in soft smear-ripened cheeses.
Polowsky PJ; Kindstedt PS; Hughes JM
J Dairy Sci; 2018 Dec; 101(12):10720-10732. PubMed ID: 30243624
[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. Characterization of calcium lactate crystals on cheddar cheese by image analysis.
Rajbhandari P; Kindstedt PS
J Dairy Sci; 2008 Jun; 91(6):2190-5. PubMed ID: 18487641
[TBL] [Abstract][Full Text] [Related]
9. Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese.
Swearingen PA; Adams DE; Lensmire TL
J Dairy Sci; 2004 Mar; 87(3):574-82. PubMed ID: 15202641
[TBL] [Abstract][Full Text] [Related]
10. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
Agarwal S; Sharma K; Swanson BG; YĆ¼ksel GU; Clark S
J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
[TBL] [Abstract][Full Text] [Related]
11. Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry.
Tansman GF; Kindstedt PS; Hughes JM
Dairy Sci Technol; 2015; 95():651-664. PubMed ID: 27034746
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese.
Rajbhandari P; Kindstedt PS
J Dairy Sci; 2005 Nov; 88(11):3737-44. PubMed ID: 16230679
[TBL] [Abstract][Full Text] [Related]
14. Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.
Agarwal S; Costello M; Clark S
J Dairy Sci; 2005 Nov; 88(11):3773-83. PubMed ID: 16230683
[TBL] [Abstract][Full Text] [Related]
15. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
Blake AJ; Powers JR; Luedecke LO; Clark S
J Dairy Sci; 2005 Jul; 88(7):2302-11. PubMed ID: 15956293
[TBL] [Abstract][Full Text] [Related]
16. Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese.
Rajbhandari P; Kindstedt PS
J Dairy Sci; 2005 Dec; 88(12):4157-64. PubMed ID: 16291606
[TBL] [Abstract][Full Text] [Related]
17. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.
Chou YE; Edwards CG; Luedecke LO; Bates MP; Clark S
J Dairy Sci; 2003 Aug; 86(8):2516-24. PubMed ID: 12939075
[TBL] [Abstract][Full Text] [Related]
18. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
Awad S; Hassan AN; Muthukumarappan K
J Dairy Sci; 2005 Dec; 88(12):4204-13. PubMed ID: 16291611
[TBL] [Abstract][Full Text] [Related]
19. Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.
Wang F; Zhang X; Luo J; Guo H; Zeng SS; Ren F
J Food Sci; 2011 Apr; 76(3):E248-53. PubMed ID: 21535824
[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]