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Journal Abstract Search

831 related items for PubMed ID: 23684037

  • 1. 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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  • 4. Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
    Tungjaroenchai W, Drake MA, White CH.
    J Dairy Sci; 2001 Oct; 84(10):2117-24. PubMed ID: 11699441
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  • 5. 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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  • 6. 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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  • 8. 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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  • 11. Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.
    Chou YE, Edwards CG, Luedecke LO, Bates MP, Clark S.
    J Dairy Sci; 2003 Aug; 86(8):2516-24. PubMed ID: 12939075
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  • 15. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
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  • 17. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
    Dabour N, Kheadr E, Benhamou N, Fliss I, LaPointe G.
    J Dairy Sci; 2006 Jan; 89(1):95-110. PubMed ID: 16357272
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