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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

293 related items for PubMed ID: 21036412

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  • 3. Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese.
    Antonsson M, Ardö Y, Nilsson BF, Molin G.
    J Dairy Res; 2002 Aug; 69(3):457-72. PubMed ID: 12369416
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  • 5. 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; 91(8):2947-59. PubMed ID: 18650271
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  • 6. 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
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  • 8. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system.
    Antonsson M, Molin G, Ardö Y.
    Int J Food Microbiol; 2003 Aug 15; 85(1-2):159-69. PubMed ID: 12810280
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  • 11. Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
    Campos G, Robles L, Alonso R, Nuñez M, Picon A.
    J Dairy Sci; 2011 Oct 15; 94(10):4766-76. PubMed ID: 21943728
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  • 13. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.
    Guidone A, Braghieri A, Cioffi S, Claps S, Genovese F, Morone G, Napolitano F, Parente E.
    J Dairy Sci; 2015 Mar 15; 98(3):1467-78. PubMed ID: 25582584
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  • 15. 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 15; 23(6):591-8. PubMed ID: 16943056
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  • 18. Quantitative PCR for the specific quantification of Lactococcus lactis and Lactobacillus paracasei and its interest for Lactococcus lactis in cheese samples.
    Achilleos C, Berthier F.
    Food Microbiol; 2013 Dec 15; 36(2):286-95. PubMed ID: 24010609
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  • 20. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.
    Food Microbiol; 2018 Sep 15; 74():132-142. PubMed ID: 29706329
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