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167 related items for PubMed ID: 10984142

  • 1. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation.
    Leclercq-Perlat MN, Oumer A, Buono F, Bergere JL, Spinnler HE, Corrieu G.
    J Dairy Sci; 2000 Aug; 83(8):1674-83. PubMed ID: 10984142
    [Abstract] [Full Text] [Related]

  • 2. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods.
    Leclercq-Perlat MN, Oumer A, Bergere JL, Spinnler HE, Corrieu G.
    J Dairy Sci; 2000 Aug; 83(8):1665-73. PubMed ID: 10984141
    [Abstract] [Full Text] [Related]

  • 3. Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.
    Bonaïti C, Leclercq-Perlat MN, Latrille E, Corrieu G.
    J Dairy Sci; 2004 Nov; 87(11):3976-88. PubMed ID: 15483183
    [Abstract] [Full Text] [Related]

  • 4. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
    Leclercq-Perlat MN, Buono F, Lambert D, Latrille E, Spinnler HE, Corrieu G.
    J Dairy Res; 2004 Aug; 71(3):346-54. PubMed ID: 15354582
    [Abstract] [Full Text] [Related]

  • 5. The color of Brevibacterium linens depends on the yeast used for cheese deacidification.
    Leclercq-Perlat MN, Corrieu G, Spinnler HE.
    J Dairy Sci; 2004 May; 87(5):1536-44. PubMed ID: 15291003
    [Abstract] [Full Text] [Related]

  • 6. Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd.
    Mounier J, Irlinger F, Leclercq-Perlat MN, Sarthou AS, Spinnler HE, Fitzgerald GF, Cogan TM.
    J Dairy Res; 2006 Nov; 73(4):441-8. PubMed ID: 16978429
    [Abstract] [Full Text] [Related]

  • 7. Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses.
    Petersen KM, Westall S, Jespersen L.
    J Dairy Sci; 2002 Mar; 85(3):478-86. PubMed ID: 11949849
    [Abstract] [Full Text] [Related]

  • 8. Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review.
    Rattray FP, Fox PF.
    J Dairy Sci; 1999 May; 82(5):891-909. PubMed ID: 10342227
    [Abstract] [Full Text] [Related]

  • 9. Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast species.
    Gori K, Mortensen HD, Arneborg N, Jespersen L.
    J Dairy Sci; 2007 Nov; 90(11):5032-41. PubMed ID: 17954742
    [Abstract] [Full Text] [Related]

  • 10. A model describing Debaryomyces hansenii growth and substrate consumption during a smear soft cheese deacidification and ripening.
    Riahi MH, Trelea IC, Picque D, Leclercq-Perlat MN, Hélias A, Corrieu G.
    J Dairy Sci; 2007 May; 90(5):2525-37. PubMed ID: 17430957
    [Abstract] [Full Text] [Related]

  • 11. Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese.
    Leuschner RG, Hammes WP.
    J Food Prot; 1998 Jul; 61(7):874-8. PubMed ID: 9678172
    [Abstract] [Full Text] [Related]

  • 12. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.
    Leclercq-Perlat MN, Sicard M, Trelea IC, Picque D, Corrieu G.
    J Dairy Sci; 2012 Aug; 95(8):4666-82. PubMed ID: 22818481
    [Abstract] [Full Text] [Related]

  • 13. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER, Bergamini CV, Suárez VB, Zalazar CA.
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Ectoine as a natural component of food: detection in red smear cheeses.
    Klein J, Schwarz T, Lentzen G.
    J Dairy Res; 2007 Nov; 74(4):446-51. PubMed ID: 17961287
    [Abstract] [Full Text] [Related]

  • 16. Chemometric analysis of proteolysis during ripening of Ragusano cheese.
    Fallico V, McSweeney PL, Siebert KJ, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2004 Oct; 87(10):3138-52. PubMed ID: 15377592
    [Abstract] [Full Text] [Related]

  • 17. Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy.
    Martín-del-Campo ST, Picque D, Cosío-Ramírez R, Corrieu G.
    J Dairy Sci; 2007 Jun; 90(6):3018-27. PubMed ID: 17517744
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
    [Abstract] [Full Text] [Related]

  • 20. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E.
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [Abstract] [Full Text] [Related]

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