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Journal Abstract Search

660 related items for PubMed ID: 24905221

  • 21.
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  • 22. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk.
    Burns P, Patrignani F, Serrazanetti D, Vinderola GC, Reinheimer JA, Lanciotti R, Guerzoni ME.
    J Dairy Sci; 2008 Feb; 91(2):500-12. PubMed ID: 18218736
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  • 23. 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; 59():66-75. PubMed ID: 27375245
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  • 25. Production of Gouda cheese and Camembert with probiotic cultures: the suitability of some commercial probiotic cultures to be implemented in cheese.
    Van de Casteele S, Ruyssen T, Vanheuverzwijn T, Van Assche P.
    Commun Agric Appl Biol Sci; 2003 Oct; 68(2 Pt B):539-42. PubMed ID: 24757803
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  • 28. Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.
    Broadbent JR, Houck K, Johnson ME, Oberg CJ.
    J Dairy Sci; 2003 Sep; 86(9):2773-82. PubMed ID: 14507013
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  • 29. 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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  • 30.
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  • 31. Functional petit-suisse cheese: measure of the prebiotic effect.
    Cardarelli HR, Saad SM, Gibson GR, Vulevic J.
    Anaerobe; 2007 Oct; 13(5-6):200-7. PubMed ID: 17611130
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  • 32.
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  • 34. Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis.
    Daigle A, Roy D, Bélanger G, Vuillemard JC.
    J Dairy Sci; 1999 Jun; 82(6):1081-91. PubMed ID: 10386294
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  • 35. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
    Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M.
    J Dairy Sci; 2012 Feb; 95(2):508-20. PubMed ID: 22281315
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  • 37. A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
    Shakeel-Ur-Rehman, Farkye NY, Vedamuthu ER, Drake MA.
    J Dairy Res; 2003 Feb; 70(1):99-103. PubMed ID: 12617398
    [Abstract] [Full Text] [Related]

  • 38. 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; 36(2):286-95. PubMed ID: 24010609
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  • 39. 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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  • 40. Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.
    Sharp MD, McMahon DJ, Broadbent JR.
    J Food Sci; 2008 Sep; 73(7):M375-7. PubMed ID: 18803722
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