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Journal Abstract Search

278 related items for PubMed ID: 16960047

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Behaviour of Listeria monocytogenes during the manufacture and ripening of Manchego and Chihuahua Mexican cheeses.
    Solano-López C, Hernández-Sánchez H.
    Int J Food Microbiol; 2000 Dec 05; 62(1-2):149-53. PubMed ID: 11139015
    [Abstract] [Full Text] [Related]

  • 24. Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
    Santillo A, Caroprese M, Ruggieri D, Marino R, Sevi A, Albenzio M.
    J Dairy Sci; 2012 Aug 05; 95(8):4203-8. PubMed ID: 22818433
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  • 27. Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
    Ponce de Leon-Gonzalez L, Wendorff WL, Ingham BH, Thomas DL, Jaeggi JJ, Houck KB.
    J Dairy Sci; 2002 Jan 05; 85(1):36-42. PubMed ID: 11860121
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  • 28. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F, Akbulut C.
    J Agric Food Chem; 2007 Nov 28; 55(24):9993-10000. PubMed ID: 17966979
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  • 29. A high-throughput cheese manufacturing model for effective cheese starter culture screening.
    Bachmann H, Kruijswijk Z, Molenaar D, Kleerebezem M, van Hylckama Vlieg JE.
    J Dairy Sci; 2009 Dec 28; 92(12):5868-82. PubMed ID: 19923591
    [Abstract] [Full Text] [Related]

  • 30. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Sci; 2007 Jul 28; 90(7):3110-7. PubMed ID: 17582092
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  • 31. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.
    Gaya P, Sánchez C, Nuñez M, Fernández-García E.
    J Dairy Res; 2005 Aug 28; 72(3):287-95. PubMed ID: 16174359
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  • 32. 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 28; 73(2):216-26. PubMed ID: 16476182
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  • 33. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
    Govindasamy-Lucey S, Lin T, Jaeggi JJ, Martinelli CJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2007 Jun 28; 90(6):2675-88. PubMed ID: 17517707
    [Abstract] [Full Text] [Related]

  • 34. Factors affecting consumers' preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses.
    Colonna A, Durham C, Meunier-Goddik L.
    J Dairy Sci; 2011 Oct 28; 94(10):5217-26. PubMed ID: 21943772
    [Abstract] [Full Text] [Related]

  • 35. Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.
    Sahan N, Yasar K, Hayaloglu AA, Karaca OB, Kaya A.
    J Dairy Res; 2008 Feb 28; 75(1):1-7. PubMed ID: 17961288
    [Abstract] [Full Text] [Related]

  • 36. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
    Fernández-García E, Carbonell M, Nuñez M.
    J Dairy Res; 2002 Nov 28; 69(4):579-93. PubMed ID: 12463695
    [Abstract] [Full Text] [Related]

  • 37. Starter culture development for improving safety and quality of Domiati cheese.
    Ayad EH.
    Food Microbiol; 2009 Aug 28; 26(5):533-41. PubMed ID: 19465251
    [Abstract] [Full Text] [Related]

  • 38. 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 28; 93(1):1-11. PubMed ID: 20059897
    [Abstract] [Full Text] [Related]

  • 39. 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 28; 87(7):1999-2010. PubMed ID: 15328211
    [Abstract] [Full Text] [Related]

  • 40. Color of low-fat cheese influences flavor perception and consumer liking.
    Wadhwani R, McMahon DJ.
    J Dairy Sci; 2012 May 28; 95(5):2336-46. PubMed ID: 22541462
    [Abstract] [Full Text] [Related]

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