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Journal Abstract Search

279 related items for PubMed ID: 16230689

  • 1. The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
    Callon C, Berdagué JL, Dufour E, Montel MC.
    J Dairy Sci; 2005 Nov; 88(11):3840-50. PubMed ID: 16230689
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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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  • 5. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
    Fernández-García E, Carbonell M, Nuñez M.
    J Dairy Res; 2002 Nov; 69(4):579-93. PubMed ID: 12463695
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  • 7. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R, Picon A, Gaya P, Nuñez M.
    J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470
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  • 8. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
    Novella-Rodríguez S, Veciana-Nogués MT, Roig-Sagués AX, Trujillo-Mesa AJ, Vidal-Carou MC.
    J Dairy Res; 2004 May; 71(2):245-52. PubMed ID: 15190954
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  • 9. Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture.
    Centeno JA, Fernández-García E, Gaya P, Tomillo J, Medina M, Nuñez M.
    J Dairy Res; 2004 Aug; 71(3):380-4. PubMed ID: 15354586
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  • 11. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
    Centeno JA, Garabal JI, Docampo F, Lorenzo JM, Carballo J.
    Int J Food Microbiol; 2017 Jun 19; 251():33-40. PubMed ID: 28384620
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  • 12. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R, Vannini L, Patrignani F, Iucci L, Vallicelli M, Ndagijimana M, Guerzoni ME.
    J Dairy Res; 2006 May 19; 73(2):216-26. PubMed ID: 16476182
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  • 13. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2006 Feb 19; 89(2):454-67. PubMed ID: 16428615
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  • 14. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
    Carunchia Whetstine ME, Drake MA, Nelson BK, Barbano DM.
    J Dairy Sci; 2006 Feb 19; 89(2):505-17. PubMed ID: 16428619
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  • 15. 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 19; 91(3):871-82. PubMed ID: 18292242
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  • 16. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
    Albenzio M, Corbo MR, Rehman SU, Fox PF, De Angelis M, Corsetti A, Sevi A, Gobbetti M.
    Int J Food Microbiol; 2001 Jul 20; 67(1-2):35-48. PubMed ID: 11482567
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  • 17. Influence of microfiltration and adjunct culture on quality of Domiati cheese.
    Awad S, Ahmed N, El Soda M.
    J Dairy Sci; 2010 May 20; 93(5):1807-14. PubMed ID: 20412894
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  • 18. 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 20; 84(6):1335-40. PubMed ID: 11417690
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  • 19. Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese.
    Vannini L, Patrignani F, Iucci L, Ndagijimana M, Vallicelli M, Lanciotti R, Guerzoni ME.
    Int J Food Microbiol; 2008 Dec 10; 128(2):329-35. PubMed ID: 18973961
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  • 20. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct 10; 88(10):3460-74. PubMed ID: 16162519
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