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Page 1
Sources of umami taste in Cheddar and Swiss cheeses.
J Food Sci. 2007 Aug;72(6):S360-6. doi: 10.1111/j.1750-3841.2007.00402.x.
J Food Sci. 2007.
PMID: 17995691
Characterization of dried whey protein concentrate and isolate flavor.
Carunchia Whetstine ME, Croissant AE, Drake MA.
Carunchia Whetstine ME, et al.
J Dairy Sci. 2005 Nov;88(11):3826-39. doi: 10.3168/jds.S0022-0302(05)73068-X.
J Dairy Sci. 2005.
PMID: 16230688
Free article.
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Determining flavor and flavor variability in commercially produced liquid cheddar whey.
Carunchia Whetstine ME, Parker JD, Drake MA, Larick DK.
Carunchia Whetstine ME, et al.
J Dairy Sci. 2003 Feb;86(2):439-48. doi: 10.3168/jds.S0022-0302(03)73622-4.
J Dairy Sci. 2003.
PMID: 12647950
Free article.
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Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Carunchia Whetstine ME, Cadwallader KR, Drake M.
Carunchia Whetstine ME, et al.
J Agric Food Chem. 2005 Apr 20;53(8):3126-32. doi: 10.1021/jf048278o.
J Agric Food Chem. 2005.
PMID: 15826069
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Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
Carunchia Whetstine ME, Luck PJ, Drake MA, Foegeding EA, Gerard PD, Barbano DM.
Carunchia Whetstine ME, et al.
J Dairy Sci. 2007 Jul;90(7):3091-109. doi: 10.3168/jds.2006-755.
J Dairy Sci. 2007.
PMID: 17582091
Free article.
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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.
Carunchia Whetstine ME, et al.
J Dairy Sci. 2006 Feb;89(2):505-17. doi: 10.3168/jds.S0022-0302(06)72113-0.
J Dairy Sci. 2006.
PMID: 16428619
Free article.
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