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Journal Abstract Search

90 related items for PubMed ID: 16840643

  • 1. Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.
    Picque D, Leclercq-Perlat MN, Corrieu G.
    J Dairy Sci; 2006 Aug; 89(8):3250-9. PubMed ID: 16840643
    [Abstract] [Full Text] [Related]

  • 2. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.
    Leclercq-Perlat MN, Picque D, Riahi H, Corrieu G.
    J Dairy Sci; 2006 Aug; 89(8):3260-73. PubMed ID: 16840644
    [Abstract] [Full Text] [Related]

  • 3. Modeling of Camembert-type cheese mass loss in a ripening chamber: main biological and physical phenomena.
    Hélias A, Mirade PS, Corrieu G.
    J Dairy Sci; 2007 Nov; 90(11):5324-33. PubMed ID: 17954773
    [Abstract] [Full Text] [Related]

  • 4. Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.
    Bonaïti C, Leclercq-Perlat MN, Latrille E, Corrieu G.
    J Dairy Sci; 2004 Nov; 87(11):3976-88. PubMed ID: 15483183
    [Abstract] [Full Text] [Related]

  • 5. Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.
    Leclercq-Perlat MN, Corrieu G, Spinnler HE.
    J Dairy Res; 2007 May; 74(2):218-25. PubMed ID: 17291387
    [Abstract] [Full Text] [Related]

  • 6. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.
    Picque D, Leclercq-Perlat MN, Guillemin H, Perret B, Cattenoz T, Provost JJ, Corrieu G.
    J Dairy Sci; 2010 Dec; 93(12):5601-12. PubMed ID: 21094731
    [Abstract] [Full Text] [Related]

  • 7. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.
    Leclercq-Perlat MN, Sicard M, Trelea IC, Picque D, Corrieu G.
    J Dairy Sci; 2012 Aug; 95(8):4666-82. PubMed ID: 22818481
    [Abstract] [Full Text] [Related]

  • 8. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.
    Leclercq-Perlat MN, Sicard M, Perrot N, Trelea IC, Picque D, Corrieu G.
    J Dairy Sci; 2015 Feb; 98(2):1325-35. PubMed ID: 25497800
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. The color of Brevibacterium linens depends on the yeast used for cheese deacidification.
    Leclercq-Perlat MN, Corrieu G, Spinnler HE.
    J Dairy Sci; 2004 May; 87(5):1536-44. PubMed ID: 15291003
    [Abstract] [Full Text] [Related]

  • 11. Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions.
    Leclercq-Perlat MN, Buono F, Lambert D, Latrille E, Spinnler HE, Corrieu G.
    J Dairy Res; 2004 Aug; 71(3):346-54. PubMed ID: 15354582
    [Abstract] [Full Text] [Related]

  • 12. Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds.
    Leclercq-Perlat MN, Latrille E, Corrieu G, Spinnler HE.
    J Dairy Res; 2004 Aug; 71(3):355-66. PubMed ID: 15354583
    [Abstract] [Full Text] [Related]

  • 13. Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
    Chen G, Kocaoglu-Vurma NA, Harper WJ, Rodriguez-Saona LE.
    J Dairy Sci; 2009 Aug; 92(8):3575-84. PubMed ID: 19620638
    [Abstract] [Full Text] [Related]

  • 14. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.
    Leclercq-Perlat MN, Picque D, Martin Del Campo Barba ST, Monnet C.
    J Dairy Sci; 2013 Jun; 96(6):4031-40. PubMed ID: 23587382
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation.
    Leclercq-Perlat MN, Oumer A, Buono F, Bergere JL, Spinnler HE, Corrieu G.
    J Dairy Sci; 2000 Aug; 83(8):1674-83. PubMed ID: 10984142
    [Abstract] [Full Text] [Related]

  • 17. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R, Vannini L, Patrignani F, Iucci L, Vallicelli M, Ndagijimana M, Guerzoni ME.
    J Dairy Res; 2006 May; 73(2):216-26. PubMed ID: 16476182
    [Abstract] [Full Text] [Related]

  • 18. Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese.
    Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2007 Nov; 74(4):438-45. PubMed ID: 17961290
    [Abstract] [Full Text] [Related]

  • 19. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
    Upreti P, Metzger LE.
    J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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