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Journal Abstract Search

363 related items for PubMed ID: 18698796

  • 1. Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
    Wagner D, Rousseau D, Sidhom G, Pouliot M, Audet P, Vieth R.
    J Agric Food Chem; 2008 Sep 10; 56(17):7964-9. PubMed ID: 18698796
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  • 2. Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception.
    Ganesan B, Brothersen C, McMahon DJ.
    J Dairy Sci; 2011 Jul 10; 94(7):3708-14. PubMed ID: 21700061
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  • 3. Estimation and fortification of vitamin D3 in pasteurized process cheese.
    Upreti P, Mistry VV, Warthesen JJ.
    J Dairy Sci; 2002 Dec 10; 85(12):3173-81. PubMed ID: 12512590
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  • 4. Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
    Govindasamy-Lucey S, Jaeggi JJ, Martinelli C, Johnson ME, Lucey JA.
    J Dairy Sci; 2011 Jun 10; 94(6):2719-30. PubMed ID: 21605741
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  • 5. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
    Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2015 Oct 10; 98(10):6713-26. PubMed ID: 26277316
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  • 6. Effect of zinc fortification on Cheddar cheese quality.
    Kahraman O, Ustunol Z.
    J Dairy Sci; 2012 Jun 10; 95(6):2840-7. PubMed ID: 22612921
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  • 7. 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 10; 92(5):1876-84. PubMed ID: 19389945
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  • 8. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA, Auty MA, McSweeney PL.
    J Dairy Res; 2005 Aug 10; 72(3):338-48. PubMed ID: 16174366
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  • 10. Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
    Nelson BK, Barbano DM.
    J Dairy Sci; 2005 Dec 10; 88(12):4183-94. PubMed ID: 16291609
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  • 14. Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
    Hassan AN, Awad S, Mistry VV.
    J Dairy Sci; 2007 Aug 10; 90(8):3604-12. PubMed ID: 17638970
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  • 18. Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt.
    Hanson AL, Metzger LE.
    J Dairy Sci; 2010 Feb 10; 93(2):801-7. PubMed ID: 20105553
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  • 19. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
    Blake AJ, Powers JR, Luedecke LO, Clark S.
    J Dairy Sci; 2005 Jul 10; 88(7):2302-11. PubMed ID: 15956293
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  • 20. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N, Kheadr E, Benhamou N, Fliss I, LaPointe G.
    J Dairy Sci; 2006 Jan 10; 89(1):95-110. PubMed ID: 16357272
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