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Journal Abstract Search

180 related items for PubMed ID: 10908050

  • 1. Proteolysis in Manchego-type cheese salted by brine vacuum impregnation.
    Pavia M, Trujillo AJ, Guamis B, Ferragut V.
    J Dairy Sci; 2000 Jul; 83(7):1441-7. PubMed ID: 10908050
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  • 3. 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
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  • 5. Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures.
    Melilli C, Barbano DM, Manenti M, Lynch JM, Carpino S, Licitra G.
    J Dairy Sci; 2004 Aug; 87(8):2359-74. PubMed ID: 15328257
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  • 8. Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl.
    Ayyash MM, Shah NP.
    J Dairy Sci; 2011 Aug; 94(8):3769-77. PubMed ID: 21787913
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  • 9. Evaluation of bitterness in Ragusano cheese.
    Fallico V, McSweeney PL, Horne J, Pediliggieri C, Hannon JA, Carpino S, Licitra G.
    J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
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  • 13. The effect of storage temperatures and packaging methods on properties of Motal cheese.
    Andiç S, Gençcelep H, Tunçtürk Y, Köse S.
    J Dairy Sci; 2010 Mar; 93(3):849-59. PubMed ID: 20172204
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  • 14. 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
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  • 15. Effect of partial substitution of NaCl with KCl on proteolysis of halloumi cheese.
    Ayyash MM, Shah NP.
    J Food Sci; 2011 Aug; 76(1):C31-7. PubMed ID: 21535650
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  • 16. 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
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  • 17. 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
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  • 19. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PL.
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
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