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262 related items for PubMed ID: 18765587

  • 1. Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses.
    Milesi MM, McSweeney PL, Hynes ER.
    J Dairy Sci; 2008 Sep; 91(9):3277-90. PubMed ID: 18765587
    [Abstract] [Full Text] [Related]

  • 2. Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: cheddar cheese-type and soft-cheese type.
    Milesi MM, McSweeney PL, Hynes ER.
    J Appl Microbiol; 2008 Sep; 105(3):884-92. PubMed ID: 18410340
    [Abstract] [Full Text] [Related]

  • 3. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
    Upreti P, Metzger LE, Hayes KD.
    J Dairy Sci; 2006 Feb; 89(2):444-53. PubMed ID: 16428614
    [Abstract] [Full Text] [Related]

  • 4. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.
    Briggiler-Marcó M, Capra ML, Quiberoni A, Vinderola G, Reinheimer JA, Hynes E.
    J Dairy Sci; 2007 Oct; 90(10):4532-42. PubMed ID: 17881674
    [Abstract] [Full Text] [Related]

  • 5. Biochemical patterns in ovine cheese: influence of probiotic strains.
    Albenzio M, Santillo A, Caroprese M, Marino R, Trani A, Faccia M.
    J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
    [Abstract] [Full Text] [Related]

  • 6. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model.
    Bergamini CV, Peralta GH, Milesi MM, Hynes ER.
    J Dairy Sci; 2013 Sep; 96(9):5465-76. PubMed ID: 23810598
    [Abstract] [Full Text] [Related]

  • 7. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
    O'Mahony JA, Lucey JA, McSweeney PL.
    J Dairy Sci; 2005 Sep; 88(9):3101-14. PubMed ID: 16107399
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
    Neocleous M, Barbano DM, Rudan MA.
    J Dairy Sci; 2002 Oct; 85(10):2425-37. PubMed ID: 12416794
    [Abstract] [Full Text] [Related]

  • 10. Chemometric analysis of proteolysis during ripening of Ragusano cheese.
    Fallico V, McSweeney PL, Siebert KJ, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2004 Oct; 87(10):3138-52. PubMed ID: 15377592
    [Abstract] [Full Text] [Related]

  • 11. Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses.
    Costabel LM, Bergamini CV, Pozza L, Cuffia F, Candioti MC, Hynes E.
    J Dairy Res; 2015 Aug; 82(3):375-84. PubMed ID: 25876792
    [Abstract] [Full Text] [Related]

  • 12. Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies.
    Fallico V, Tuminello L, Pediliggieri C, Horne J, Carpino S, Licitra G.
    J Dairy Sci; 2006 Jan; 89(1):37-48. PubMed ID: 16357266
    [Abstract] [Full Text] [Related]

  • 13. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
    Agrawal P, Hassan AN.
    J Dairy Sci; 2007 Jul; 90(7):3110-7. PubMed ID: 17582092
    [Abstract] [Full Text] [Related]

  • 14. Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
    Hynes ER, Bergamini CV, Suárez VB, Zalazar CA.
    J Dairy Sci; 2003 Dec; 86(12):3831-40. PubMed ID: 14740817
    [Abstract] [Full Text] [Related]

  • 15. Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant.
    Rossano R, Piraino P, D'Ambrosio A, O'connell OF, Ungaro N, McSweeney PL, Riccio P.
    J Biotechnol; 2005 Nov 04; 120(2):220-7. PubMed ID: 16083984
    [Abstract] [Full Text] [Related]

  • 16. Effects of high pressure on proteolytic enzymes in cheese: relationship with the proteolysis of ewe milk cheese.
    Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
    J Dairy Sci; 2007 May 04; 90(5):2113-25. PubMed ID: 17430908
    [Abstract] [Full Text] [Related]

  • 17. Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses.
    Burns P, Cuffia F, Milesi M, Vinderola G, Meinardi C, Sabbag N, Hynes E.
    Food Microbiol; 2012 May 04; 30(1):45-50. PubMed ID: 22265282
    [Abstract] [Full Text] [Related]

  • 18. 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 04; 87(6):1585-94. PubMed ID: 15453471
    [Abstract] [Full Text] [Related]

  • 19. Characterization of Italian cheeses ripened under nonconventional conditions.
    Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M.
    J Dairy Sci; 2007 Jun 04; 90(6):2689-704. PubMed ID: 17517708
    [Abstract] [Full Text] [Related]

  • 20. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug 04; 91(8):2947-59. PubMed ID: 18650271
    [Abstract] [Full Text] [Related]

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