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Journal Abstract Search

488 related items for PubMed ID: 25271150

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese.
    Tofalo R, Schirone M, Fasoli G, Perpetuini G, Patrignani F, Manetta AC, Lanciotti R, Corsetti A, Martino G, Suzzi G.
    Food Chem; 2015 May 15; 175():121-7. PubMed ID: 25577060
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 23(3):254-264. PubMed ID: 28359206
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 95(6):2788-96. PubMed ID: 22612916
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 92(4):1330-7. PubMed ID: 19307614
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 93(8):3487-96. PubMed ID: 20655416
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  • 10. 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 15; 95(7):3489-500. PubMed ID: 22720908
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  • 11. Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's Cheese.
    Tofalo R, Perpetuini G, Battistelli N, Pepe A, Ianni A, Martino G, Suzzi G.
    Foods; 2019 Sep 10; 8(9):. PubMed ID: 31510033
    [Abstract] [Full Text] [Related]

  • 12. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes.
    Gil PF, Conde S, Albisu M, Pérez-Elortondo FJ, Etayo I, Virto M, de Renobales M.
    J Dairy Res; 2007 Aug 10; 74(3):329-35. PubMed ID: 17466112
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  • 13. Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin.
    Soltani M, Sahingil D, Gokce Y, Hayaloglu AA.
    J Dairy Sci; 2016 Oct 10; 99(10):7744-7754. PubMed ID: 27423952
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  • 14. Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.
    Alonso R, Picon A, Gaya P, Nuñez M.
    J Dairy Res; 2013 Feb 10; 80(1):51-7. PubMed ID: 23253470
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  • 15. Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese.
    Vannini L, Patrignani F, Iucci L, Ndagijimana M, Vallicelli M, Lanciotti R, Guerzoni ME.
    Int J Food Microbiol; 2008 Dec 10; 128(2):329-35. PubMed ID: 18973961
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  • 16. Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.
    Esmaeilzadeh P, Ehsani MR, Mizani M, Givianrad MH.
    J Food Sci; 2021 Aug 10; 86(8):3303-3321. PubMed ID: 34287875
    [Abstract] [Full Text] [Related]

  • 17. Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir.
    Gumus P, Hayaloglu AA.
    J Dairy Sci; 2019 Jul 10; 102(7):5945-5956. PubMed ID: 31079909
    [Abstract] [Full Text] [Related]

  • 18. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov 10; 93(11):5069-81. PubMed ID: 20965321
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  • 19. The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese.
    Hickey CD, O'Sullivan MG, Davis J, Scholz D, Kilcawley KN, Wilkinson MG, Sheehan JJ.
    Food Res Int; 2018 Jan 10; 103():468-477. PubMed ID: 29389637
    [Abstract] [Full Text] [Related]

  • 20. 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 10; 90(7):3134-42. PubMed ID: 17582095
    [Abstract] [Full Text] [Related]

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