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Journal Abstract Search

349 related items for PubMed ID: 29389637

  • 1. 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; 103():468-477. PubMed ID: 29389637
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  • 2. Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese.
    Hickey CD, Diehl BWK, Nuzzo M, Millqvist-Feurby A, Wilkinson MG, Sheehan JJ.
    Food Res Int; 2017 Dec; 102():748-758. PubMed ID: 29196008
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  • 4. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
    Carunchia Whetstine ME, Drake MA, Nelson BK, Barbano DM.
    J Dairy Sci; 2006 Feb; 89(2):505-17. PubMed ID: 16428619
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  • 6. 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
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  • 10. Evaluation of whey, milk, and delactosed permeates as salt substitutes.
    Smith ST, Metzger L, Drake MA.
    J Dairy Sci; 2016 Nov 30; 99(11):8687-8698. PubMed ID: 27592435
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  • 12. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.
    O'Callaghan TF, Mannion DT, Hennessy D, McAuliffe S, O'Sullivan MG, Leeuwendaal N, Beresford TP, Dillon P, Kilcawley KN, Sheehan JJ, Ross RP, Stanton C.
    J Dairy Sci; 2017 Aug 30; 100(8):6053-6073. PubMed ID: 28624283
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  • 13. A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders.
    Torri L, Piochi M, Marchiani R, Zeppa G, Dinnella C, Monteleone E.
    J Dairy Sci; 2016 Jan 30; 99(1):194-204. PubMed ID: 26585476
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  • 16. Effect of iron fortification on microstructural, textural, and sensory characteristics of caprine milk Cheddar cheeses under different storage treatments.
    Siddique A, Park YW.
    J Dairy Sci; 2019 Apr 30; 102(4):2890-2902. PubMed ID: 30738674
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  • 17. Characterization of aromatic properties of old-style cheese starters.
    Lacroix N, St-Gelais D, Champagne CP, Fortin J, Vuillemard JC.
    J Dairy Sci; 2010 Aug 30; 93(8):3427-41. PubMed ID: 20655411
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  • 19. Consumer preferences for mild cheddar cheese flavors.
    Drake SL, Gerard PD, Drake MA.
    J Food Sci; 2008 Nov 30; 73(9):S449-55. PubMed ID: 19021820
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  • 20. Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese.
    Ercan D, Korel F, Yüceer YK, Kınık O.
    J Dairy Sci; 2011 Sep 30; 94(9):4300-12. PubMed ID: 21854903
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