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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

208 related items for PubMed ID: 17033000

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  • 2. 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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  • 3. 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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  • 8. 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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  • 15. 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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  • 17. Insoluble calcium content and rheological properties of Colby cheese during ripening.
    Lee MR, Johnson ME, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA.
    J Dairy Sci; 2010 May; 93(5):1844-53. PubMed ID: 20412897
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  • 18. Effect of pH and calcium concentration on proteolysis in mozzarella cheese.
    Feeney EP, Guinee TP, Fox PF.
    J Dairy Sci; 2002 Jul; 85(7):1646-54. PubMed ID: 12201514
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  • 20. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
    Nelson BK, Barbano DM.
    J Dairy Sci; 2005 Dec; 88(12):4183-94. PubMed ID: 16291609
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