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Journal Abstract Search

351 related items for PubMed ID: 15377592

  • 1. Chemometric analysis of proteolysis during ripening of Ragusano cheese.
    Fallico V, McSweeney PL, Siebert KJ, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2004 Oct; 87(10):3138-52. PubMed ID: 15377592
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  • 2. Evaluation of bitterness in Ragusano cheese.
    Fallico V, McSweeney PL, Horne J, Pediliggieri C, Hannon JA, Carpino S, Licitra G.
    J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
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  • 9. Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses.
    Milesi MM, McSweeney PL, Hynes ER.
    J Dairy Sci; 2008 Sep; 91(9):3277-90. PubMed ID: 18765587
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  • 12. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER, Bergamini CV, Suárez VB, Zalazar CA.
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
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  • 19. 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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