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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

529 related items for PubMed ID: 16357272

  • 21. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
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  • 27. Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet.
    Madadlou A, Khosroshahi A, Mousavi ME.
    J Dairy Sci; 2005 Sep; 88(9):3052-62. PubMed ID: 16107393
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  • 29. The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture.
    Rogers NR, Drake MA, Daubert CR, McMahon DJ, Bletsch TK, Foegeding EA.
    J Dairy Sci; 2009 Oct; 92(10):4756-72. PubMed ID: 19762791
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  • 30. 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
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  • 31. 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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  • 32. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
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  • 36. Effect of zinc fortification on Cheddar cheese quality.
    Kahraman O, Ustunol Z.
    J Dairy Sci; 2012 Jun; 95(6):2840-7. PubMed ID: 22612921
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  • 37. 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; 89(2):505-17. PubMed ID: 16428619
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