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PUBMED FOR HANDHELDS

Journal Abstract Search

514 related items for PubMed ID: 18973961

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  • 3. 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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  • 4. Effect of different ventilation regimens on ewes' milk and Canestrato Pugliese cheese quality in summer.
    Albenzio M, Santillo A, Caroprese M, Marino R, Centoducati P, Sevi A.
    J Dairy Res; 2005 Nov; 72(4):447-55. PubMed ID: 16223460
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  • 7. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
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  • 8. Effect of the inclusion of artichoke silage in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening.
    Jaramillo DP, Buffa MN, Rodríguez M, Pérez-Baena I, Guamis B, Trujillo AJ.
    J Dairy Sci; 2010 Apr; 93(4):1412-9. PubMed ID: 20338418
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  • 9. Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening.
    Jaramillo DP, García T, Buffa M, Rodríguez M, Guamis B, Trujillo A.
    J Dairy Sci; 2009 Feb; 92(2):469-76. PubMed ID: 19164656
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  • 10. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R, Picon A, Gaya P, Nuñez M.
    J Dairy Res; 2013 Feb; 80(1):51-7. PubMed ID: 23253470
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  • 11. Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
    Vélez MA, Perotti MC, Wolf IV, Hynes ER, Zalazar CA.
    J Dairy Sci; 2010 Oct; 93(10):4545-54. PubMed ID: 20854988
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  • 12. Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes'-milk cheese.
    Ortigosa M, Arizcun C, Irigoyen A, Oneca M, Torre P.
    Food Microbiol; 2006 Sep; 23(6):591-8. PubMed ID: 16943056
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  • 14. Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture.
    Centeno JA, Fernández-García E, Gaya P, Tomillo J, Medina M, Nuñez M.
    J Dairy Res; 2004 Aug; 71(3):380-4. PubMed ID: 15354586
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  • 16. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
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  • 17. High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese.
    Escobar D, Clark S, Ganesan V, Repiso L, Waller J, Harte F.
    J Dairy Sci; 2011 Mar 01; 94(3):1201-10. PubMed ID: 21338786
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  • 18. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PL.
    J Dairy Sci; 2007 Mar 01; 90(3):1102-21. PubMed ID: 17297085
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  • 19. Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.
    Franciosi E, Gardini F, Monfredini L, Tabanelli G, Fabris A, Endrizzi I, Poznanski E, Gasperi F, Cavazza A.
    J Dairy Sci; 2012 Oct 01; 95(10):5485-94. PubMed ID: 22863106
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  • 20. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.
    Sánchez-Macías D, Morales-Delanuez A, Moreno-Indias I, Hernández-Castellano LE, Mendoza-Grimón V, Castro N, Argüello A.
    J Dairy Sci; 2011 Dec 01; 94(12):5786-93. PubMed ID: 22118069
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