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Journal Abstract Search

479 related items for PubMed ID: 16606716

  • 1. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
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  • 4. Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.
    Agarwal S, Costello M, Clark S.
    J Dairy Sci; 2005 Nov; 88(11):3773-83. PubMed ID: 16230683
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  • 6. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
    Agarwal S, Powers JR, Swanson BG, Chen S, Clark S.
    J Dairy Sci; 2008 Aug; 91(8):2967-80. PubMed ID: 18650273
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  • 10. Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese.
    Rajbhandari P, Kindstedt PS.
    J Dairy Sci; 2005 Nov; 88(11):3737-44. PubMed ID: 16230679
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  • 11. Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese.
    Swearingen PA, Adams DE, Lensmire TL.
    J Dairy Sci; 2004 Mar; 87(3):574-82. PubMed ID: 15202641
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  • 12. Cheese pH, protein concentration, and formation of calcium lactate crystals.
    Agarwal S, Powers JR, Swanson BG, Chen S, Clark S.
    J Dairy Sci; 2006 Nov; 89(11):4144-55. PubMed ID: 17033000
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  • 15. Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis.
    Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ.
    J Dairy Sci; 2015 Nov; 98(11):7460-72. PubMed ID: 26298753
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  • 16. 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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  • 17. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
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  • 18. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E.
    Food Microbiol; 2011 Aug; 28(5):883-90. PubMed ID: 21569930
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  • 19. 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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