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Journal Abstract Search

206 related items for PubMed ID: 22612916

  • 1. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.
    Ferrandini E, Castillo M, de Renobales M, Virto MD, Garrido MD, Rovira S, López MB.
    J Dairy Sci; 2012 Jun; 95(6):2788-96. PubMed ID: 22612916
    [Abstract] [Full Text] [Related]

  • 2. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
    Santillo A, Albenzio M, Quinto M, Caroprese M, Marino R, Sevi A.
    J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
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  • 3. 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
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  • 4. Rennet paste from lambs fed a milk substitute supplemented with Lactobacillus acidophilus: effects on lipolysis in ovine cheese.
    Santillo A, Quinto M, Dentico M, Muscio A, Sevi A, Albenzio M.
    J Dairy Sci; 2007 Jul; 90(7):3134-42. PubMed ID: 17582095
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  • 5. 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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  • 6. Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese.
    Santillo A, Albenzio M, Bevilacqua A, Corbo MR, Sevi A.
    J Dairy Sci; 2012 Jul; 95(7):3489-500. PubMed ID: 22720908
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  • 7. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.
    Suzzi G, Sacchetti G, Patrignani F, Corsetti A, Tofalo R, Schirone M, Fasoli G, Gardini F, Perpetuini G, Lanciotti R.
    J Sci Food Agric; 2015 Aug 30; 95(11):2252-63. PubMed ID: 25271150
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  • 10. 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 30; 71(3):372-9. PubMed ID: 15354585
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  • 11. 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 30; 89(10):3749-62. PubMed ID: 16960049
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  • 12. Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: alternative to farmhouse goat cheeses.
    Fresno M, Álvarez S, Díaz E, Virto M, de Renobales M.
    J Dairy Sci; 2014 Oct 30; 97(10):6111-5. PubMed ID: 25064646
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  • 14. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
    Mangia NP, Murgia MA, Garau G, Sanna MG, Deiana P.
    Food Microbiol; 2008 Apr 30; 25(2):366-77. PubMed ID: 18206779
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  • 16. Coagulating and lipolytic activities of artisanal lamb rennet pastes.
    Bustamante M, Chávarri F, Santisteban A, Ceballos G, Hernández I, Miguélez MJ, Aranburu I, Barrón LJ, Virto M, De Renobales M.
    J Dairy Res; 2000 Aug 30; 67(3):393-402. PubMed ID: 11037235
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  • 18. 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 30; 94(12):5786-93. PubMed ID: 22118069
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  • 20. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese.
    Lanciotti R, Vannini L, Patrignani F, Iucci L, Vallicelli M, Ndagijimana M, Guerzoni ME.
    J Dairy Res; 2006 May 30; 73(2):216-26. PubMed ID: 16476182
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