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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

502 related items for PubMed ID: 19307614

  • 21. 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; 72(3):338-48. PubMed ID: 16174366
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  • 26. Short communication: Effects of milk fat depression induced by a dietary supplement containing trans-10, cis-12 conjugated linoleic acid on properties of semi-hard goat cheese.
    Chen SX, Rovai M, Lock AL, Bauman DE, Gipson TA, Ren FZ, Zeng SS.
    J Dairy Sci; 2009 Jun; 92(6):2534-8. PubMed ID: 19447985
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  • 28. 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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  • 29. Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.
    Rincón AA, Pino V, Fresno MR, Jiménez-Abizanda AI, Álvarez S, Ayala JH, Afonso AM.
    Food Sci Technol Int; 2017 Apr; 23(3):254-264. PubMed ID: 28359206
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  • 32. Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids.
    Or-Rashid MM, Odongo NE, Subedi B, Karki P, McBride BW.
    J Agric Food Chem; 2008 Mar 12; 56(5):1654-60. PubMed ID: 18266317
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  • 33. Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition.
    Barron LJ, Hernández I, Bilbao A, Flanagan CE, Nájera AI, Virto M, Pérez-Elortondo FJ, Albisu M, de Renobales M.
    J Dairy Res; 2004 Aug 12; 71(3):372-9. PubMed ID: 15354585
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  • 34. Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese.
    Barbosa IC, Oliveira ME, Madruga MS, Gullón B, Pacheco MT, Gomes AM, Batista AS, Pintado MM, Souza EL, Queiroga RC.
    Food Funct; 2016 Oct 12; 7(10):4356-4371. PubMed ID: 27711907
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  • 35. Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant.
    Abellán A, Cayuela JM, Pino A, Martínez-Cachá A, Salazar E, Tejada L.
    J Sci Food Agric; 2012 Jun 12; 92(8):1657-64. PubMed ID: 22190174
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  • 36. Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures.
    Erkaya T, Şengul M.
    J Dairy Res; 2015 Feb 12; 82(1):47-55. PubMed ID: 25592630
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  • 40. Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk.
    Hannon JA, Lopez C, Madec MN, Lortal S.
    J Dairy Sci; 2006 Mar 12; 89(3):812-23. PubMed ID: 16507673
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