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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

672 related items for PubMed ID: 16174366

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  • 4. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
    Amornkul Y, Henning DR.
    J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
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  • 7. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
    Nelson BK, Barbano DM.
    J Dairy Sci; 2005 Dec; 88(12):4183-94. PubMed ID: 16291609
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  • 10. Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels.
    Michalski MC, Cariou R, Michel F, Garnier C.
    J Dairy Sci; 2002 Oct; 85(10):2451-61. PubMed ID: 12416796
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  • 11. Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.
    Lopez C, Maillard MB, Briard-Bion V, Camier B, Hannon JA.
    J Agric Food Chem; 2006 Aug 09; 54(16):5855-67. PubMed ID: 16881687
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  • 12. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May 09; 91(5):1743-50. PubMed ID: 18420604
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  • 13. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses.
    Morin P, Pouliot Y, Britten M.
    J Dairy Sci; 2008 Mar 09; 91(3):871-82. PubMed ID: 18292242
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  • 17. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
    Upreti P, Metzger LE.
    J Dairy Sci; 2006 Feb 09; 89(2):420-8. PubMed ID: 16428612
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  • 19. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat.
    Fontecha J, Mayo I, Toledano G, Juárez M.
    J Dairy Sci; 2006 Mar 09; 89(3):882-7. PubMed ID: 16507681
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