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Journal Abstract Search

279 related items for PubMed ID: 15315372

  • 1. Rheological and proteolytic properties of Monterey Jack goat's milk cheese during aging.
    Van Hekken DL, Tunick MH, Park YW.
    J Agric Food Chem; 2004 Aug 25; 52(17):5372-7. PubMed ID: 15315372
    [Abstract] [Full Text] [Related]

  • 2. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.
    Van Hekken DL, Tunick MH, Soryal KA, Zeng SS.
    J Food Sci; 2007 Apr 25; 72(3):E115-20. PubMed ID: 17995799
    [Abstract] [Full Text] [Related]

  • 3. Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese.
    Van Hekken DL, Tunick MH, Park YW.
    J Dairy Sci; 2005 Jun 25; 88(6):1966-72. PubMed ID: 15905426
    [Abstract] [Full Text] [Related]

  • 4. Peptidomic approach, based on liquid chromatography/electrospray ionization tandem mass spectrometry, for detecting sheep's milk in goat's and cow's cheeses.
    Guarino C, Fuselli F, La Mantia A, Longo L, Faberi A, Marianella RM.
    Rapid Commun Mass Spectrom; 2010 Mar 25; 24(6):705-13. PubMed ID: 20169561
    [Abstract] [Full Text] [Related]

  • 5. The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
    Brickley CA, Auty MA, Piraino P, McSweeney PL.
    J Food Sci; 2007 Nov 25; 72(9):C483-90. PubMed ID: 18034708
    [Abstract] [Full Text] [Related]

  • 6. Relationships among rheological and sensorial properties of young cheeses.
    Brown JA, Foegeding EA, Daubert CR, Drake MA, Gumpertz M.
    J Dairy Sci; 2003 Oct 25; 86(10):3054-67. PubMed ID: 14594222
    [Abstract] [Full Text] [Related]

  • 7. Detection of milk mixtures in Halloumi cheese.
    Recio I, García-Risco MR, Amigo L, Molina E, Ramos M, Martín-Alvarez PJ.
    J Dairy Sci; 2004 Jun 25; 87(6):1595-600. PubMed ID: 15453472
    [Abstract] [Full Text] [Related]

  • 8. Small strain oscillatory shear and microstructural analyses of a model processed cheese.
    Bowland EL, Foegeding EA.
    J Dairy Sci; 2001 Nov 25; 84(11):2372-80. PubMed ID: 11768077
    [Abstract] [Full Text] [Related]

  • 9. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus).
    García V, Rovira S, Boutoial K, Ferrandini E, López Morales MB.
    J Sci Food Agric; 2014 Feb 25; 94(3):552-9. PubMed ID: 23818311
    [Abstract] [Full Text] [Related]

  • 10. Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data.
    Alvarenga N, Silva P, Garcia JR, Sousa I.
    J Dairy Res; 2008 May 25; 75(2):233-9. PubMed ID: 18474142
    [Abstract] [Full Text] [Related]

  • 11. Effect of different ventilation regimens on ewes' milk and Canestrato Pugliese cheese quality in summer.
    Albenzio M, Santillo A, Caroprese M, Marino R, Centoducati P, Sevi A.
    J Dairy Res; 2005 Nov 25; 72(4):447-55. PubMed ID: 16223460
    [Abstract] [Full Text] [Related]

  • 12. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M, Govindasamy-Lucey S, Lim K, Nelson K, Lucey JA.
    J Dairy Sci; 2008 Dec 25; 91(12):4501-17. PubMed ID: 19038925
    [Abstract] [Full Text] [Related]

  • 13. Effects of frozen and refrigerated storage on organic acid profiles of goat milk plain soft and Monterey Jack cheeses.
    Park YW, Lee JH, Lee SJ.
    J Dairy Sci; 2006 Mar 25; 89(3):862-71. PubMed ID: 16507679
    [Abstract] [Full Text] [Related]

  • 14. [Characteristic, composition, and cheese-making behavior of goat's milk].
    Verdalet-Guzmán I.
    Arch Latinoam Nutr; 1992 Jun 25; 42(2):192-200. PubMed ID: 1341860
    [Abstract] [Full Text] [Related]

  • 15. Influence of residual milk-clotting enzyme on alpha(s1) casein hydrolysis during ripening of Reggianito Argentino cheese.
    Hynes ER, Aparo L, Candioti MC.
    J Dairy Sci; 2004 Mar 25; 87(3):565-73. PubMed ID: 15202640
    [Abstract] [Full Text] [Related]

  • 16. Mexican Queso Chihuahua: functional properties of aging cheese.
    Olson DW, Van Hekken DL, Tunick MH, Tomasula PM, Molina-Corral FJ, Gardea AA.
    J Dairy Sci; 2011 Sep 25; 94(9):4292-9. PubMed ID: 21854902
    [Abstract] [Full Text] [Related]

  • 17. Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins.
    Everett DW, Olson NF.
    J Dairy Sci; 2003 Mar 25; 86(3):755-63. PubMed ID: 12703610
    [Abstract] [Full Text] [Related]

  • 18. Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.
    Hinz K, O'Connor PM, O'Brien B, Huppertz T, Ross RP, Kelly AL.
    J Dairy Res; 2012 May 25; 79(2):176-84. PubMed ID: 22365271
    [Abstract] [Full Text] [Related]

  • 19. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F, Akbulut C.
    J Agric Food Chem; 2007 Nov 28; 55(24):9993-10000. PubMed ID: 17966979
    [Abstract] [Full Text] [Related]

  • 20. Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage.
    Bienvenue A, Jiménez-Flores R, Singh H.
    J Dairy Sci; 2003 Dec 28; 86(12):3813-21. PubMed ID: 14740815
    [Abstract] [Full Text] [Related]

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