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PUBMED FOR HANDHELDS

Journal Abstract Search

232 related items for PubMed ID: 17582091

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  • 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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  • 3. 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
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  • 7. 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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  • 9. 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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  • 11. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.
    Van Hekken DL, Tunick MH, Soryal KA, Zeng SS.
    J Food Sci; 2007 Apr; 72(3):E115-20. PubMed ID: 17995799
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  • 13. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
    Liaw IW, Eshpari H, Tong PS, Drake MA.
    J Food Sci; 2010 Aug 01; 75(6):C559-69. PubMed ID: 20722911
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  • 15. 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 01; 92(5):1876-84. PubMed ID: 19389945
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  • 16. Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception.
    Ganesan B, Brothersen C, McMahon DJ.
    J Dairy Sci; 2011 Jul 01; 94(7):3708-14. PubMed ID: 21700061
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  • 17. Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
    St-Gelais D, Lessard J, Champagne CP, Vuillemard JC.
    J Dairy Sci; 2009 May 01; 92(5):1856-63. PubMed ID: 19389943
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  • 19. Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
    Shakeel-ur-Rehman, Drake MA, Farkye NY.
    J Dairy Sci; 2008 Jan 01; 91(1):76-84. PubMed ID: 18096927
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