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Journal Abstract Search

728 related items for PubMed ID: 16357266

  • 1. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V, Tuminello L, Pediliggieri C, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
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  • 9. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
    Gaya P, Sánchez C, Nuñez M, Fernández-García E.
    J Dairy Res; 2005 Aug; 72(3):287-95. PubMed ID: 16174359
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  • 11. Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
    An Z, He X, Gao W, Zhao W, Zhang W.
    J Food Sci; 2014 Feb; 79(2):M214-21. PubMed ID: 24446932
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  • 12. 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
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  • 13. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER, Bergamini CV, Suárez VB, Zalazar CA.
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
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  • 14. 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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  • 18. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
    Neocleous M, Barbano DM, Rudan MA.
    J Dairy Sci; 2002 Oct; 85(10):2425-37. PubMed ID: 12416794
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  • 20. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
    Awad S, Hassan AN, Halaweish F.
    J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
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