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Journal Abstract Search

529 related items for PubMed ID: 16357272

  • 1. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N, Kheadr E, Benhamou N, Fliss I, LaPointe G.
    J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
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  • 2. 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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  • 10. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
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  • 13. 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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  • 14. Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria.
    Trancoso-Reyes N, Gutiérrez-Méndez N, Sepulveda DR, Hernández-Ochoa LR.
    J Dairy Sci; 2014 Feb; 97(2):598-608. PubMed ID: 24290815
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  • 20. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties.
    Wang J, Wu T, Fang X, Yang Z.
    J Dairy Sci; 2019 May; 102(5):3825-3838. PubMed ID: 30827553
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