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Journal Abstract Search

279 related items for PubMed ID: 15315372

  • 1.
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  • 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; 72(3):E115-20. PubMed ID: 17995799
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  • 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; 88(6):1966-72. PubMed ID: 15905426
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  • 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; 72(9):C483-90. PubMed ID: 18034708
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  • 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; 86(10):3054-67. PubMed ID: 14594222
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  • 8. Small strain oscillatory shear and microstructural analyses of a model processed cheese.
    Bowland EL, Foegeding EA.
    J Dairy Sci; 2001 Nov; 84(11):2372-80. PubMed ID: 11768077
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  • 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; 75(2):233-9. PubMed ID: 18474142
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  • 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; 91(12):4501-17. PubMed ID: 19038925
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  • 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; 87(3):565-73. PubMed ID: 15202640
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  • 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; 94(9):4292-9. PubMed ID: 21854902
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  • 17. Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins.
    Everett DW, Olson NF.
    J Dairy Sci; 2003 Mar; 86(3):755-63. PubMed ID: 12703610
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  • 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; 79(2):176-84. PubMed ID: 22365271
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  • 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
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