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Journal Abstract Search

358 related items for PubMed ID: 16899660

  • 1. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
    Whetstine ME, Drake MA, Broadbent JR, McMahon D.
    J Dairy Sci; 2006 Sep; 89(9):3277-84. PubMed ID: 16899660
    [Abstract] [Full Text] [Related]

  • 2. Characterization of nutty flavor in cheddar cheese.
    Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR.
    J Dairy Sci; 2004 Jul; 87(7):1999-2010. PubMed ID: 15328211
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  • 4. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP.
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
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  • 5. 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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  • 6. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
    Carunchia Whetstine ME, Luck PJ, Drake MA, Foegeding EA, Gerard PD, Barbano DM.
    J Dairy Sci; 2007 Jul; 90(7):3091-109. PubMed ID: 17582091
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  • 7. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
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  • 10. Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer.
    Drake MA, Yates MD, Gerard PD.
    J Food Sci; 2008 Jun; 73(5):S199-208. PubMed ID: 18577011
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  • 11. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL, Lopetcharat K, Clark S, Kwak HS, Lee SY, Drake MA.
    J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
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  • 13. Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9.
    Luo J, Jiang C, Zhao L, Zhang M, Wang F, Sun E, Ren F.
    J Dairy Sci; 2018 Nov; 101(11):9725-9735. PubMed ID: 30197150
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  • 14. Preference mapping of Cheddar cheese with varying maturity levels.
    Young ND, Drake M, Lopetcharat K, McDaniel MR.
    J Dairy Sci; 2004 Jan; 87(1):11-9. PubMed ID: 14765805
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  • 15. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.
    Chou YE, Edwards CG, Luedecke LO, Bates MP, Clark S.
    J Dairy Sci; 2003 Aug; 86(8):2516-24. PubMed ID: 12939075
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  • 16. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA, Tong PS, El Soda M.
    J Dairy Sci; 2000 Aug; 83(8):1684-91. PubMed ID: 10984143
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  • 18. 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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  • 20. Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation.
    Martini S, Thurgood JE, Brothersen C, Ward R, McMahon DJ.
    J Dairy Sci; 2009 May; 92(5):1876-84. PubMed ID: 19389945
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