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Journal Abstract Search

291 related items for PubMed ID: 25547300

  • 21. Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese.
    Incoronato AL, Conte A, Buonocore GG, Del Nobile MA.
    J Dairy Sci; 2011 Apr; 94(4):1697-704. PubMed ID: 21426957
    [Abstract] [Full Text] [Related]

  • 22. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
    Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.
    J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
    [Abstract] [Full Text] [Related]

  • 23. Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
    Acharya MR, Mistry VV.
    J Dairy Sci; 2005 Sep; 88(9):3037-43. PubMed ID: 16107391
    [Abstract] [Full Text] [Related]

  • 24. Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
    Ponce de Leon-Gonzalez L, Wendorff WL, Ingham BH, Thomas DL, Jaeggi JJ, Houck KB.
    J Dairy Sci; 2002 Jan; 85(1):36-42. PubMed ID: 11860121
    [Abstract] [Full Text] [Related]

  • 25. Active coating to prolong the shelf life of Fior di latte cheese.
    Alessandro Del Nobile M, Gammariello D, Di Giulio S, Conte A.
    J Dairy Res; 2010 Feb; 77(1):50-5. PubMed ID: 19889250
    [Abstract] [Full Text] [Related]

  • 26. 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; 73(2):216-26. PubMed ID: 16476182
    [Abstract] [Full Text] [Related]

  • 27. Occurrence of foodborne pathogens in Irish farmhouse cheese.
    O'Brien M, Hunt K, McSweeney S, Jordan K.
    Food Microbiol; 2009 Dec; 26(8):910-4. PubMed ID: 19835780
    [Abstract] [Full Text] [Related]

  • 28. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA, McSweeney PL.
    J Dairy Sci; 2014 Dec; 97(1):85-96. PubMed ID: 24239084
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  • 30. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.
    Moynihan AC, Govindasamy-Lucey S, Molitor M, Jaeggi JJ, Johnson ME, McSweeney PLH, Lucey JA.
    J Dairy Sci; 2016 Oct; 99(10):7791-7802. PubMed ID: 27448857
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  • 33. Sensory analysis and species-specific PCR detect bovine milk adulteration of frescal (fresh) goat cheese.
    Golinelli LP, Carvalho AC, Casaes RS, Lopes CS, Deliza R, Paschoalin VM, Silva JT.
    J Dairy Sci; 2014 Nov; 97(11):6693-9. PubMed ID: 25200782
    [Abstract] [Full Text] [Related]

  • 34. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese.
    Fernández-García E, Carbonell M, Nuñez M.
    J Dairy Res; 2002 Nov; 69(4):579-93. PubMed ID: 12463695
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  • 35. Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses.
    Manuelian CL, Currò S, Penasa M, Cassandro M, De Marchi M.
    J Dairy Sci; 2017 May; 100(5):3384-3395. PubMed ID: 28237598
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  • 37. Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese.
    Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Wang T, Lucey JA.
    J Dairy Sci; 2007 Oct; 90(10):4552-68. PubMed ID: 17881676
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  • 38. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
    [Abstract] [Full Text] [Related]

  • 39. Nisin-producing organisms during traditional 'Fior di latte' cheese-making monitored by multiplex-PCR and PFGE analyses.
    Moschetti G, Blaiotta G, Villani F, Coppola S.
    Int J Food Microbiol; 2001 Jan 22; 63(1-2):109-16. PubMed ID: 11205941
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