184 related articles for article (PubMed ID: 334810)
1. Composition of cheddar cheese made with different milk clotting enzymes.
Wong NP; Lacroix DE; Vestal JH; Alford JA
J Dairy Sci; 1977 Oct; 60(10):1522-6. PubMed ID: 334810
[TBL] [Abstract][Full Text] [Related]
2. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
Upreti P; Metzger LE; Hayes KD
J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
[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. 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]
5. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
Neocleous M; Barbano DM; Rudan MA
J Dairy Sci; 2002 Oct; 85(10):2425-37. PubMed ID: 12416794
[TBL] [Abstract][Full Text] [Related]
6. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
Nelson BK; Barbano DM
J Dairy Sci; 2005 Dec; 88(12):4183-94. PubMed ID: 16291609
[TBL] [Abstract][Full Text] [Related]
7. A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.
Kilcawley KN; Wilkinson MG; Fox PF
J Dairy Sci; 2001 Jan; 84(1):66-73. PubMed ID: 11210051
[TBL] [Abstract][Full Text] [Related]
8. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
Gaya P; Sánchez C; Nuñez M; Fernández-García E
J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
[TBL] [Abstract][Full Text] [Related]
9. Effects of high pressure on proteolytic enzymes in cheese: relationship with the proteolysis of ewe milk cheese.
Juan B; Ferragut V; Buffa M; Guamis B; Trujillo AJ
J Dairy Sci; 2007 May; 90(5):2113-25. PubMed ID: 17430908
[TBL] [Abstract][Full Text] [Related]
10. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
Fallico V; Tuminello L; Pediliggieri C; Horne J; Carpino S; Licitra G
J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
[TBL] [Abstract][Full Text] [Related]
11. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
J Dairy Sci; 2007 Jan; 90(1):47-56. PubMed ID: 17183074
[TBL] [Abstract][Full Text] [Related]
12. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
Amornkul Y; Henning DR
J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
[TBL] [Abstract][Full Text] [Related]
13. The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin.
Seon KH; Ahn J; Kwak HS
J Dairy Sci; 2009 Jan; 92(1):49-57. PubMed ID: 19109262
[TBL] [Abstract][Full Text] [Related]
14. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat.
Fontecha J; Mayo I; Toledano G; Juárez M
J Dairy Sci; 2006 Mar; 89(3):882-7. PubMed ID: 16507681
[TBL] [Abstract][Full Text] [Related]
15. Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
Ong L; Shah NP
J Food Sci; 2009 Jun; 74(5):S182-91. PubMed ID: 19646055
[TBL] [Abstract][Full Text] [Related]
16. Starter bacteria are the prime agents of lipolysis in cheddar cheese.
Hickey DK; Kilcawley KN; Beresford TP; Wilkinson MG
J Agric Food Chem; 2006 Oct; 54(21):8229-35. PubMed ID: 17032033
[TBL] [Abstract][Full Text] [Related]
17. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
Agrawal P; Hassan AN
J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
[TBL] [Abstract][Full Text] [Related]
18. Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening.
Jaramillo DP; García T; Buffa M; Rodríguez M; Guamis B; Trujillo A
J Dairy Sci; 2009 Feb; 92(2):469-76. PubMed ID: 19164656
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
Awad S; Hassan AN; Halaweish F
J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
