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Journal Abstract Search

134 related items for PubMed ID: 14762072

  • 1. The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
    Tomaino RM, Turner LG, Larick DK.
    J Dairy Sci; 2004 Feb; 87(2):300-7. PubMed ID: 14762072
    [Abstract] [Full Text] [Related]

  • 2. Effects of starter culture and storage on the flavor of liquid whey.
    Campbell RE, Miracle RE, Gerard PD, Drake MA.
    J Food Sci; 2011 Feb; 76(5):S354-61. PubMed ID: 22417452
    [Abstract] [Full Text] [Related]

  • 3. Determining flavor and flavor variability in commercially produced liquid cheddar whey.
    Carunchia Whetstine ME, Parker JD, Drake MA, Larick DK.
    J Dairy Sci; 2003 Feb; 86(2):439-48. PubMed ID: 12647950
    [Abstract] [Full Text] [Related]

  • 4. Analysis of free fatty acids in whey products by solid-phase microextraction.
    Tomaino RM, Parker JD, Larick DK.
    J Agric Food Chem; 2001 Aug; 49(8):3993-8. PubMed ID: 11513701
    [Abstract] [Full Text] [Related]

  • 5. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
    Gallardo-Escamilla FJ, Kelly AL, Delahunty CM.
    J Dairy Sci; 2005 Nov; 88(11):3745-53. PubMed ID: 16230680
    [Abstract] [Full Text] [Related]

  • 6. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
    Liaw IW, Evan Miracle R, Jervis SM, Listiyani MA, Drake MA.
    J Food Sci; 2011 Oct; 76(8):C1188-94. PubMed ID: 22417583
    [Abstract] [Full Text] [Related]

  • 7. Sensory characteristics and related volatile flavor compound profiles of different types of whey.
    Gallardo-Escamilla FJ, Kelly AL, Delahunty CM.
    J Dairy Sci; 2005 Aug; 88(8):2689-99. PubMed ID: 16027181
    [Abstract] [Full Text] [Related]

  • 8. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
    [Abstract] [Full Text] [Related]

  • 9. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA, Tomillo FJ, Fernández-García E, Gaya P, Nuñez M.
    J Dairy Sci; 2002 Dec; 85(12):3164-72. PubMed ID: 12512589
    [Abstract] [Full Text] [Related]

  • 10. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
    Liaw IW, Eshpari H, Tong PS, Drake MA.
    J Food Sci; 2010 Aug 01; 75(6):C559-69. PubMed ID: 20722911
    [Abstract] [Full Text] [Related]

  • 11. Starter bacteria are the prime agents of lipolysis in cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Wilkinson MG.
    J Agric Food Chem; 2006 Oct 18; 54(21):8229-35. PubMed ID: 17032033
    [Abstract] [Full Text] [Related]

  • 12. Aroma compounds in sweet whey powder.
    Mahajan SS, Goddik L, Qian MC.
    J Dairy Sci; 2004 Dec 18; 87(12):4057-63. PubMed ID: 15545366
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  • 16. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.
    Smith TJ, Foegeding EA, Drake MA.
    J Food Sci; 2016 Apr 18; 81(4):C849-57. PubMed ID: 26910294
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  • 17. Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains.
    Reyes-Díaz R, González-Córdova AF, Del Carmen Estrada-Montoya M, Méndez-Romero JI, Mazorra-Manzano MA, Soto-Valdez H, Vallejo-Cordoba B.
    J Dairy Sci; 2020 Jan 18; 103(1):242-253. PubMed ID: 31733845
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  • 18. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
    Evans J, Zulewska J, Newbold M, Drake MA, Barbano DM.
    J Dairy Sci; 2009 Oct 18; 92(10):4773-91. PubMed ID: 19762792
    [Abstract] [Full Text] [Related]

  • 19. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul 18; 96(7):4212-22. PubMed ID: 23684037
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