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Journal Abstract Search

161 related items for PubMed ID: 35033338

  • 1. Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture.
    Poudel R, Thunell RK, Oberg CJ, Overbeck S, Lefevre M, Oberg TS, McMahon DJ.
    J Dairy Sci; 2022 Mar; 105(3):2069-2081. PubMed ID: 35033338
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  • 12. Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses.
    Lee HW, Kim IS, Kil BJ, Seo E, Park H, Ham JS, Choi YJ, Huh CS.
    J Microbiol Biotechnol; 2020 Sep 28; 30(9):1404-1411. PubMed ID: 32522956
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  • 13. Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts.
    Reddy KA, Marth EH.
    J Food Prot; 1995 Jan 28; 58(1):62-69. PubMed ID: 31121776
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  • 14. Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.
    Collins YF, McSweeney PL, Wilkinson MG.
    J Dairy Res; 2003 Feb 28; 70(1):105-13. PubMed ID: 12617399
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  • 18. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK, Kilcawley KN, Beresford TP, Sheehan EM, Wilkinson MG.
    J Dairy Res; 2007 Feb 28; 74(1):9-17. PubMed ID: 16987432
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  • 19. Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
    Samelis J, Kakouri A.
    J Food Prot; 2020 Mar 01; 83(3):542-551. PubMed ID: 32084256
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  • 20. Streptococcus thermophilus in cheddar cheese--production and fate of galactose.
    Michel V, Martley FG.
    J Dairy Res; 2001 May 01; 68(2):317-25. PubMed ID: 11504394
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