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Journal Abstract Search

214 related items for PubMed ID: 19389943

  • 1. 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; 92(5):1856-63. PubMed ID: 19389943
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  • 3. 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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  • 5. 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; 91(1):76-84. PubMed ID: 18096927
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  • 6. 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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  • 8. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
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  • 9. A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.
    Kilcawley KN, Wilkinson MG, Fox PF.
    J Dairy Sci; 2001 Jan; 84(1):66-73. PubMed ID: 11210051
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  • 10. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May; 89(5):1452-66. PubMed ID: 16606716
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  • 12. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
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  • 14. 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; 88(7):2302-11. PubMed ID: 15956293
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  • 15. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
    Picon A, Gaya P, Fernández-García E, Rivas-Cañedo A, Avila M, Nuñez M.
    J Dairy Sci; 2010 Jul; 93(7):2896-905. PubMed ID: 20630207
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  • 16. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
    Law J, Fitzgerald GF, Uniacke-Lowe T, Daly C, Fox PF.
    J Dairy Sci; 1993 Sep; 76(9):2455-67. PubMed ID: 8227650
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  • 17. Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
    Janevski O, Hassan AN, Metzger L.
    J Dairy Sci; 2012 Jul; 95(7):3609-16. PubMed ID: 22720918
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  • 18. Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
    Carunchia Whetstine ME, Luck PJ, Drake MA, Foegeding EA, Gerard PD, Barbano DM.
    J Dairy Sci; 2007 Jul; 90(7):3091-109. PubMed ID: 17582091
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  • 20. Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
    Swearingen PA, O'Sullivan DJ, Warthesen JJ.
    J Dairy Sci; 2001 Jan; 84(1):50-9. PubMed ID: 11210049
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