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Pubmed for Handhelds

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Journal Abstract Search

282 related items for PubMed ID: 12416800

  • 21. 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
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  • 23. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
    Sallami L, Kheadr EE, Fliss I, Vuillemard JC.
    J Dairy Sci; 2004 Jun; 87(6):1585-94. PubMed ID: 15453471
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  • 24. Streptococcus thermophilus 580 produces a bacteriocin potentially suitable for inhibition of Clostridium tyrobutyricum in hard cheese.
    Mathot AG, Beliard E, Thuault D.
    J Dairy Sci; 2003 Oct; 86(10):3068-74. PubMed ID: 14594223
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  • 25. 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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  • 29. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
    Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M.
    J Dairy Sci; 2012 Feb; 95(2):508-20. PubMed ID: 22281315
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  • 30. Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR.
    Zago M, De Lorentiis A, Carminati D, Comaschi L, Giraffa G.
    J Dairy Res; 2006 May; 73(2):146-53. PubMed ID: 16412257
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  • 34. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP, Murgia MA, Garau G, Sanna MG, Deiana P.
    Food Microbiol; 2008 Apr; 25(2):366-77. PubMed ID: 18206779
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  • 35. Redox potential to discriminate among species of lactic acid bacteria.
    Brasca M, Morandi S, Lodi R, Tamburini A.
    J Appl Microbiol; 2007 Nov; 103(5):1516-24. PubMed ID: 17953562
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  • 36. Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese.
    Falentin H, Henaff N, Le Bivic P, Deutsch SM, Parayre S, Richoux R, Sohier D, Thierry A, Lortal S, Postollec F.
    Food Microbiol; 2012 Feb; 29(1):132-40. PubMed ID: 22029927
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  • 37. 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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  • 38. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
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  • 39. Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.
    De Angelis M, de Candia S, Calasso MP, Faccia M, Guinee TP, Simonetti MC, Gobbetti M.
    Int J Food Microbiol; 2008 Jul 15; 125(2):123-32. PubMed ID: 18538430
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  • 40. Effect of carbon dioxide under high pressure on the survival of cheese starter cultures.
    van Hekken DL, Rajkowski KT, Tomasula PM, Tunick MH, Holsinger IH.
    J Food Prot; 2000 Jun 15; 63(6):758-62. PubMed ID: 10852570
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