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Journal Abstract Search

210 related items for PubMed ID: 12939075

  • 21. Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses.
    Rajbhandari P, Patel J, Valentine E, Kindstedt PS.
    J Dairy Sci; 2013 Jun; 96(6):3442-8. PubMed ID: 23548293
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  • 24. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov; 98(11):7460-72. PubMed ID: 26298753
    [Abstract] [Full Text] [Related]

  • 25. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M, Garde S, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Aug; 89(8):2882-93. PubMed ID: 16840604
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  • 26. 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
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  • 27. Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese.
    Rajbhandari P, Kindstedt PS.
    J Dairy Sci; 2005 Dec; 88(12):4157-64. PubMed ID: 16291606
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  • 28. 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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  • 29. Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
    St-Gelais D, Lessard J, Champagne CP, Vuillemard JC.
    J Dairy Sci; 2009 May; 92(5):1856-63. PubMed ID: 19389943
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  • 30. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Sheehan EM, Wilkinson MG.
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
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  • 31. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
    Rajbhandari P, Kindstedt PS.
    J Dairy Sci; 2014 Feb; 97(4):1885-92. PubMed ID: 24485685
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  • 32. 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
    [Abstract] [Full Text] [Related]

  • 33. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
    Garde S, Avila M, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
    [Abstract] [Full Text] [Related]

  • 34. Effect of sodium gluconate on the solubility of calcium lactate.
    Phadungath C, Metzger LE.
    J Dairy Sci; 2011 Oct; 94(10):4843-9. PubMed ID: 21943735
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  • 35. Powder X-ray diffraction can differentiate between enantiomeric variants of calcium lactate pentahydrate crystal in cheese.
    Tansman GF, Kindstedt PS, Hughes JM.
    J Dairy Sci; 2014 Dec; 97(12):7354-62. PubMed ID: 25459903
    [Abstract] [Full Text] [Related]

  • 36. 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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  • 37. 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
    [Abstract] [Full Text] [Related]

  • 38. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
    Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.
    Int J Food Microbiol; 2006 Mar 15; 107(2):112-23. PubMed ID: 16297479
    [Abstract] [Full Text] [Related]

  • 39. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May 15; 91(5):1743-50. PubMed ID: 18420604
    [Abstract] [Full Text] [Related]

  • 40. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
    Hickey DK, Kilcawley KN, Beresford TP, Wilkinson MG.
    J Dairy Sci; 2007 Jan 15; 90(1):47-56. PubMed ID: 17183074
    [Abstract] [Full Text] [Related]

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