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Journal Abstract Search

175 related items for PubMed ID: 12487442

  • 1. Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese.
    Oommen BS, McMahon DJ, Oberg CJ, Broadbent JR, Strickland M.
    J Dairy Sci; 2002 Nov; 85(11):2750-8. PubMed ID: 12487442
    [Abstract] [Full Text] [Related]

  • 2. Low-fat mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate.
    Zisu B, Shah NP.
    J Dairy Sci; 2005 Jun; 88(6):1973-85. PubMed ID: 15905427
    [Abstract] [Full Text] [Related]

  • 3. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification.
    Dave RI, McMahon DJ, Oberg CJ, Broadbent JR.
    J Dairy Sci; 2003 Jan; 86(1):114-26. PubMed ID: 12613855
    [Abstract] [Full Text] [Related]

  • 4. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
    [Abstract] [Full Text] [Related]

  • 5. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
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  • 7. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
    Ardisson-Korat AV, Rizvi SS.
    J Dairy Sci; 2004 Nov 01; 87(11):3601-13. PubMed ID: 15483143
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  • 9. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Wang T, Lucey JA.
    J Dairy Sci; 2007 Oct 01; 90(10):4552-68. PubMed ID: 17881676
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 87(6):1585-94. PubMed ID: 15453471
    [Abstract] [Full Text] [Related]

  • 11. Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.
    Petersen BL, Dave RI, McMahon DJ, Oberg CJ, Broadbent JR.
    J Dairy Sci; 2000 Sep 01; 83(9):1952-6. PubMed ID: 11003223
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 95(2):508-20. PubMed ID: 22281315
    [Abstract] [Full Text] [Related]

  • 13. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA, McSweeney PL.
    J Dairy Sci; 2014 Feb 01; 97(1):85-96. PubMed ID: 24239084
    [Abstract] [Full Text] [Related]

  • 14. Composition, yield, and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrate.
    Caro I, Soto S, Franco MJ, Meza-Nieto M, Alfaro-Rodríguez RH, Mateo J.
    J Dairy Sci; 2011 Feb 01; 94(2):580-8. PubMed ID: 21257027
    [Abstract] [Full Text] [Related]

  • 15. Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.
    Abdalla A, Abu-Jdayil B, Alsereidi H, Hamed F, Kamal-Eldin A, Huppertz T, Ayyash M.
    J Dairy Sci; 2022 Nov 01; 105(11):8734-8749. PubMed ID: 36175220
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug 15; 93(8):3487-96. PubMed ID: 20655416
    [Abstract] [Full Text] [Related]

  • 18. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
    Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Rizzello CG, Gobbetti M.
    J Dairy Sci; 2014 Aug 15; 97(1):72-84. PubMed ID: 24183686
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 90(10):4532-42. PubMed ID: 17881674
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 91(8):2947-59. PubMed ID: 18650271
    [Abstract] [Full Text] [Related]

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