These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

253 related items for PubMed ID: 15202641

  • 1. Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese.
    Swearingen PA, Adams DE, Lensmire TL.
    J Dairy Sci; 2004 Mar; 87(3):574-82. PubMed ID: 15202641
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
    [Abstract] [Full Text] [Related]

  • 4. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
    Blake AJ, Powers JR, Luedecke LO, Clark S.
    J Dairy Sci; 2005 Jul; 88(7):2302-11. PubMed ID: 15956293
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
    Rajbhandari P, Kindstedt PS.
    J Dairy Sci; 2014 Jul; 97(4):1885-92. PubMed ID: 24485685
    [Abstract] [Full Text] [Related]

  • 7. Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese.
    Rajbhandari P, Kindstedt PS.
    J Dairy Sci; 2005 Nov; 88(11):3737-44. PubMed ID: 16230679
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E, Diez-Gonzalez F, Schoenfuss TC.
    J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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; 93(1):1-11. PubMed ID: 20059897
    [Abstract] [Full Text] [Related]

  • 14. Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening.
    Yanachkina P, McCarthy C, Guinee T, Wilkinson M.
    Int J Food Microbiol; 2016 May 02; 224():7-15. PubMed ID: 26905194
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. 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 02; 96(7):4212-22. PubMed ID: 23684037
    [Abstract] [Full Text] [Related]

  • 17. 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 02; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 18. Cheese pH, protein concentration, and formation of calcium lactate crystals.
    Agarwal S, Powers JR, Swanson BG, Chen S, Clark S.
    J Dairy Sci; 2006 Nov 02; 89(11):4144-55. PubMed ID: 17033000
    [Abstract] [Full Text] [Related]

  • 19. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N, Kheadr E, Benhamou N, Fliss I, LaPointe G.
    J Dairy Sci; 2006 Jan 02; 89(1):95-110. PubMed ID: 16357272
    [Abstract] [Full Text] [Related]

  • 20. 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 02; 97(12):7354-62. PubMed ID: 25459903
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.