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PUBMED FOR HANDHELDS

Journal Abstract Search

325 related items for PubMed ID: 16291610

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  • 4. 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
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  • 5. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
    Awad S, Hassan AN, Muthukumarappan K.
    J Dairy Sci; 2005 Dec; 88(12):4204-13. PubMed ID: 16291611
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  • 9. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
    Costa NE, Hannon JA, Guinee TP, Auty MA, McSweeney PL, Beresford TP.
    J Dairy Sci; 2010 Aug; 93(8):3469-86. PubMed ID: 20655415
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  • 10. Evaluation of bitterness in Ragusano cheese.
    Fallico V, McSweeney PL, Horne J, Pediliggieri C, Hannon JA, Carpino S, Licitra G.
    J Dairy Sci; 2005 Apr; 88(4):1288-300. PubMed ID: 15778296
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  • 11. 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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  • 14. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W, Drake MA, White CH.
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
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  • 15. Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Res; 2008 May; 75(2):182-8. PubMed ID: 18474135
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  • 16. Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.
    Petersen BL, Dave RI, McMahon DJ, Oberg CJ, Broadbent JR.
    J Dairy Sci; 2000 Sep; 83(9):1952-6. PubMed ID: 11003223
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  • 17. 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; 88(10):3460-74. PubMed ID: 16162519
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  • 20. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Sheehan EM, Wilkinson MG.
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
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