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Journal Abstract Search

249 related items for PubMed ID: 16230683

  • 1. Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.
    Agarwal S, Costello M, Clark S.
    J Dairy Sci; 2005 Nov; 88(11):3773-83. PubMed ID: 16230683
    [Abstract] [Full Text] [Related]

  • 2. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
    Agarwal S, Powers JR, Swanson BG, Chen S, Clark S.
    J Dairy Sci; 2008 Aug; 91(8):2967-80. PubMed ID: 18650273
    [Abstract] [Full Text] [Related]

  • 3. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
    [Abstract] [Full Text] [Related]

  • 4. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
    Blake AJ, Powers JR, Luedecke LO, Clark S.
    J Dairy Sci; 2005 Jul; 88(7):2302-11. PubMed ID: 15956293
    [Abstract] [Full Text] [Related]

  • 5. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.
    Chou YE, Edwards CG, Luedecke LO, Bates MP, Clark S.
    J Dairy Sci; 2003 Aug; 86(8):2516-24. PubMed ID: 12939075
    [Abstract] [Full Text] [Related]

  • 6. Cheese pH, protein concentration, and formation of calcium lactate crystals.
    Agarwal S, Powers JR, Swanson BG, Chen S, Clark S.
    J Dairy Sci; 2006 Nov; 89(11):4144-55. PubMed ID: 17033000
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese.
    Rajbhandari P, Kindstedt PS.
    J Dairy Sci; 2005 Nov; 88(11):3737-44. PubMed ID: 16230679
    [Abstract] [Full Text] [Related]

  • 9. Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese.
    Swearingen PA, Adams DE, Lensmire TL.
    J Dairy Sci; 2004 Mar; 87(3):574-82. PubMed ID: 15202641
    [Abstract] [Full Text] [Related]

  • 10. 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; 89(2):420-8. PubMed ID: 16428612
    [Abstract] [Full Text] [Related]

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  • 12. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E.
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [Abstract] [Full Text] [Related]

  • 15. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
    [Abstract] [Full Text] [Related]

  • 16. Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
    Rajbhandari P, Kindstedt PS.
    J Dairy Sci; 2014 Jul; 97(4):1885-92. PubMed ID: 24485685
    [Abstract] [Full Text] [Related]

  • 17. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization.
    Rajbhandari P, Patel J, Valentine E, Kindstedt PS.
    J Dairy Sci; 2009 Aug; 92(8):3616-22. PubMed ID: 19620642
    [Abstract] [Full Text] [Related]

  • 18. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
    [Abstract] [Full Text] [Related]

  • 19. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
    Nelson BK, Lynch JM, Barbano DM.
    J Dairy Sci; 2004 Nov; 87(11):3590-600. PubMed ID: 15483142
    [Abstract] [Full Text] [Related]

  • 20. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment.
    Somers EB, Johnson ME, Wong AC.
    J Dairy Sci; 2001 Sep; 84(9):1926-36. PubMed ID: 11573770
    [Abstract] [Full Text] [Related]

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