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PUBMED FOR HANDHELDS

Journal Abstract Search

619 related items for PubMed ID: 16987432

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  • 3. Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.
    Collins YF, McSweeney PL, Wilkinson MG.
    J Dairy Res; 2003 Feb; 70(1):105-13. PubMed ID: 12617399
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  • 4. Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.
    Sheehan A, Cuinn GO, Fitzgerald RJ, Wilkinson MG.
    J Appl Microbiol; 2006 Apr; 100(4):893-901. PubMed ID: 16553747
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  • 5. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
    Sallami L, Kheadr EE, Fliss I, Vuillemard JC.
    J Dairy Sci; 2004 Jun; 87(6):1585-94. PubMed ID: 15453471
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  • 7. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
    Hickey DK, Kilcawley KN, Beresford TP, Wilkinson MG.
    J Dairy Sci; 2007 Jan; 90(1):47-56. PubMed ID: 17183074
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  • 8. 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
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  • 15. 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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  • 16. 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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