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Journal Abstract Search

831 related items for PubMed ID: 23684037

  • 21. Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.
    Chiang ML, Chen HC, Wang SY, Hsieh YL, Chen MJ.
    J Food Sci; 2011 Sep; 76(7):M504-10. PubMed ID: 22417556
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  • 22. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
    McMahon DJ, Oberg CJ, Drake MA, Farkye N, Moyes LV, Arnold MR, Ganesan B, Steele J, Broadbent JR.
    J Dairy Sci; 2014 Sep; 97(8):4780-98. PubMed ID: 24913647
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  • 27. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.
    Shakeel-Ur-Rehman, Farkye NY, Considine T, Schaffner A, Drake MA.
    J Dairy Sci; 2003 May; 86(5):1608-15. PubMed ID: 12778571
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  • 28. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
    Awad S, Hassan AN, Muthukumarappan K.
    J Dairy Sci; 2005 Dec; 88(12):4204-13. PubMed ID: 16291611
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  • 29. Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
    Desfossés-Foucault É, LaPointe G, Roy D.
    Int J Food Microbiol; 2014 May 16; 178():76-86. PubMed ID: 24674930
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  • 30. 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 16; 94(10):4766-76. PubMed ID: 21943728
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  • 31. 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 16; 74():132-142. PubMed ID: 29706329
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  • 32. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
    Ganesan B, Weimer BC, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon DJ.
    J Appl Microbiol; 2014 Jun 16; 116(6):1642-56. PubMed ID: 24905221
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  • 36. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
    Guarcello R, Carpino S, Gaglio R, Pino A, Rapisarda T, Caggia C, Marino G, Randazzo CL, Settanni L, Todaro M.
    Food Microbiol; 2016 Oct 16; 59():66-75. PubMed ID: 27375245
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  • 38. A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening.
    O'Sullivan L, Ross RP, Hill C.
    J Appl Microbiol; 2003 Oct 16; 95(6):1235-41. PubMed ID: 14632996
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  • 39. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2004 Dec 16; 87(12):4004-12. PubMed ID: 15545360
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  • 40. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
    Sallami L, Kheadr EE, Fliss I, Vuillemard JC.
    J Dairy Sci; 2004 Jun 16; 87(6):1585-94. PubMed ID: 15453471
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