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Journal Abstract Search

351 related items for PubMed ID: 15377592

  • 21. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
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  • 22. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
    Picon A, Gaya P, Fernández-García E, Rivas-Cañedo A, Avila M, Nuñez M.
    J Dairy Sci; 2010 Jul; 93(7):2896-905. PubMed ID: 20630207
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  • 23. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
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  • 24. Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry.
    Gagnaire V, Carpino S, Pediliggieri C, Jardin J, Lortal S, Licitra G.
    J Agric Food Chem; 2011 Dec 14; 59(23):12443-52. PubMed ID: 22017730
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  • 26. Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese.
    Mendia C, Ibañez FC, Torre P, Barcina Y.
    J Dairy Sci; 2000 Sep 14; 83(9):1899-904. PubMed ID: 11003216
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  • 27. Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.
    Sahingil D, Hayaloglu AA, Kirmaci HA, Ozer B, Simsek O.
    J Dairy Res; 2014 Nov 14; 81(4):394-402. PubMed ID: 25017295
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  • 28. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
    An Z, He X, Gao W, Zhao W, Zhang W.
    J Food Sci; 2014 Feb 14; 79(2):M214-21. PubMed ID: 24446932
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  • 30. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA, Lucey JA, McSweeney PL.
    J Dairy Sci; 2005 Sep 14; 88(9):3101-14. PubMed ID: 16107399
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  • 31. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.
    Avila M, Garde S, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Aug 14; 89(8):2882-93. PubMed ID: 16840604
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  • 34. Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl.
    Ayyash MM, Shah NP.
    J Dairy Sci; 2011 Aug 14; 94(8):3769-77. PubMed ID: 21787913
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  • 40. Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.
    Franciosi E, Gardini F, Monfredini L, Tabanelli G, Fabris A, Endrizzi I, Poznanski E, Gasperi F, Cavazza A.
    J Dairy Sci; 2012 Oct 14; 95(10):5485-94. PubMed ID: 22863106
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