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PUBMED FOR HANDHELDS

Journal Abstract Search

975 related items for PubMed ID: 16162519

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  • 6. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PL.
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
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  • 7. 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; 89(8):2882-93. PubMed ID: 16840604
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  • 8. 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; 81(4):394-402. PubMed ID: 25017295
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  • 9. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
    Law J, Fitzgerald GF, Uniacke-Lowe T, Daly C, Fox PF.
    J Dairy Sci; 1993 Sep; 76(9):2455-67. PubMed ID: 8227650
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  • 10. Influence of milk-clotting enzyme concentration on the alphas1-casein hydrolysis during soft cheeses ripening.
    Hynes ER, Meinardi CA, Sabbag N, Cattaneo T, Candioti MC, Zalazar CA.
    J Dairy Sci; 2001 Jun; 84(6):1335-40. PubMed ID: 11417690
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  • 12. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
    Garde S, Avila M, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
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  • 13. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
    Khosrowshahi A, Madadlou A, Ebrahim zadeh Mousavi M, Emam-Djomeh Z.
    J Dairy Sci; 2006 Sep; 89(9):3318-25. PubMed ID: 16899664
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  • 14. 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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  • 18. 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; 88(9):3101-14. PubMed ID: 16107399
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  • 19. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures.
    Jia R, Zhang F, Song Y, Lou Y, Zhao A, Liu Y, Peng H, Hui Y, Ren R, Wang B.
    J Dairy Sci; 2021 Jan; 104(1):270-280. PubMed ID: 33131819
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