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Journal Abstract Search

287 related items for PubMed ID: 8227650

  • 1. The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
    Law J, Fitzgerald GF, Uniacke-Lowe T, Daly C, Fox PF.
    J Dairy Sci; 1993 Sep; 76(9):2455-67. PubMed ID: 8227650
    [Abstract] [Full Text] [Related]

  • 2. Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening.
    Hayaloglu AA, Guven M, Fox PF, McSweeney PL.
    J Dairy Sci; 2005 Oct; 88(10):3460-74. PubMed ID: 16162519
    [Abstract] [Full Text] [Related]

  • 3. Beta-casomorphins: analysis in cheese and susceptibility to proteolytic enzymes from Lactococcus lactis ssp. cremoris.
    Muehlenkamp MR, Warthesen JJ.
    J Dairy Sci; 1996 Jan; 79(1):20-6. PubMed ID: 8675779
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  • 4. 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; 74(1):9-17. PubMed ID: 16987432
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  • 5. Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
    Awad S, Hassan AN, Halaweish F.
    J Dairy Sci; 2005 Dec; 88(12):4195-203. PubMed ID: 16291610
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  • 6. Cloning and partial sequencing of the proteinase gene complex from Lactococcus lactis subsp. lactis UC317.
    Law J, Vos P, Hayes F, Daly C, de Vos WM, Fitzgerald G.
    J Gen Microbiol; 1992 Apr; 138(4):709-18. PubMed ID: 1588305
    [Abstract] [Full Text] [Related]

  • 7. Effect of genetically modifying the lactococcal proteolytic system on ripening and flavor development in cheddar cheese.
    McGarry A, Law J, Coffey A, Daly C, Fox PF, Fitzgerald GF.
    Appl Environ Microbiol; 1994 Dec; 60(12):4226-33. PubMed ID: 16349452
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  • 8. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
    Whetstine ME, Drake MA, Broadbent JR, McMahon D.
    J Dairy Sci; 2006 Sep; 89(9):3277-84. PubMed ID: 16899660
    [Abstract] [Full Text] [Related]

  • 9. Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.
    Sheehan A, Cuinn GO, Fitzgerald RJ, Wilkinson MG.
    J Appl Microbiol; 2006 Apr; 100(4):893-901. PubMed ID: 16553747
    [Abstract] [Full Text] [Related]

  • 10. Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.
    Garde S, Avila M, Gaya P, Medina M, Nuñez M.
    J Dairy Sci; 2006 Mar; 89(3):840-9. PubMed ID: 16507676
    [Abstract] [Full Text] [Related]

  • 11. Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese.
    Broadbent JR, Barnes M, Brennand C, Strickland M, Houck K, Johnson ME, Steele JL.
    Appl Environ Microbiol; 2002 Apr; 68(4):1778-85. PubMed ID: 11916696
    [Abstract] [Full Text] [Related]

  • 12. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
    Karahan AG, Başyiğit Kiliç G, Kart A, Sanlidere Aloğlu H, Oner Z, Aydemir S, Erkuş O, Harsa S.
    J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
    [Abstract] [Full Text] [Related]

  • 13. Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese.
    Bissonnette F, Labrie S, Deveau H, Lamoureux M, Moineau S.
    J Dairy Sci; 2000 Apr; 83(4):620-7. PubMed ID: 10791775
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  • 16. Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
    Centeno JA, Tomillo FJ, Fernández-García E, Gaya P, Nuñez M.
    J Dairy Sci; 2002 Dec; 85(12):3164-72. PubMed ID: 12512589
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  • 17. Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, produced by Lactococcus lactis DPC5552.
    O'Sullivan L, Morgan SM, Ross RP, Hill C.
    J Dairy Sci; 2002 Sep; 85(9):2130-40. PubMed ID: 12362444
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  • 20. Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese.
    Swearingen PA, Adams DE, Lensmire TL.
    J Dairy Sci; 2004 Mar; 87(3):574-82. PubMed ID: 15202641
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