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Journal Abstract Search

339 related items for PubMed ID: 10984143

  • 1. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA, Tong PS, El Soda M.
    J Dairy Sci; 2000 Aug; 83(8):1684-91. PubMed ID: 10984143
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  • 2. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
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  • 4. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W, Drake MA, White CH.
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
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  • 5. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
    Williams AG, Withers SE, Brechany EY, Banks JM.
    J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
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  • 6. 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
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  • 7. 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
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  • 8. Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
    Chen G, Kocaoglu-Vurma NA, Harper WJ, Rodriguez-Saona LE.
    J Dairy Sci; 2009 Aug; 92(8):3575-84. PubMed ID: 19620638
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  • 9. 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
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  • 11. 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
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  • 13. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
    Swearingen PA, O'Sullivan DJ, Warthesen JJ.
    J Dairy Sci; 2001 Jan; 84(1):50-9. PubMed ID: 11210049
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  • 14. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
    Whetstine ME, Drake MA, Broadbent JR, McMahon D.
    J Dairy Sci; 2006 Sep; 89(9):3277-84. PubMed ID: 16899660
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  • 15. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.
    Sahingil D, Hayaloglu AA, Kirmaci HA, Ozer B, Simsek O.
    J Dairy Res; 2014 Nov; 81(4):394-402. PubMed ID: 25017295
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  • 17. 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
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  • 18. Influence of microfiltration and adjunct culture on quality of Domiati cheese.
    Awad S, Ahmed N, El Soda M.
    J Dairy Sci; 2010 May; 93(5):1807-14. PubMed ID: 20412894
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  • 19. Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.
    Candioti MC, Bergamini CV, Palma SB, Busetti M, Meinardi CA, Zalazar CA.
    J Sci Food Agric; 2010 Jan 15; 90(1):36-42. PubMed ID: 20355009
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  • 20. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan 15; 93(1):1-11. PubMed ID: 20059897
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