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Journal Abstract Search

320 related items for PubMed ID: 30391175

  • 1. Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese.
    Batty D, Waite-Cusic JG, Meunier-Goddik L.
    J Dairy Sci; 2019 Jan; 102(1):164-176. PubMed ID: 30391175
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  • 4. 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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  • 8. 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
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  • 9. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
    Upreti P, Metzger LE.
    J Dairy Sci; 2006 Feb; 89(2):420-8. PubMed ID: 16428612
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  • 13. Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
    Johnson ME, Chen CM, Jaeggi JJ.
    J Dairy Sci; 2001 May; 84(5):1027-33. PubMed ID: 11384028
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  • 14. Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
    Picon A, Gaya P, Fernández-García E, Rivas-Cañedo A, Avila M, Nuñez M.
    J Dairy Sci; 2010 Jul; 93(7):2896-905. PubMed ID: 20630207
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  • 18. 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; 93(8):3487-96. PubMed ID: 20655416
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