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Items: 1 to 20 of 172

1.

Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.

St-Gelais D, Lessard J, Champagne CP, Vuillemard JC.

J Dairy Sci. 2009 May;92(5):1856-63. doi: 10.3168/jds.2008-1761.

PMID:
19389943
2.

Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.

Sallami L, Kheadr EE, Fliss I, Vuillemard JC.

J Dairy Sci. 2004 Jun;87(6):1585-94.

PMID:
15453471
3.

Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.

Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP.

J Dairy Sci. 2006 Oct;89(10):3749-62.

PMID:
16960049
4.

Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.

Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.

J Dairy Sci. 2008 Aug;91(8):2947-59. doi: 10.3168/jds.2007-0592.

PMID:
18650271
5.

Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.

Midje DL, Bastian ED, Morris HA, Martin FB, Bridgeman T, Vickers ZM.

J Agric Food Chem. 2000 May;48(5):1630-6.

PMID:
10820070
6.

Changes in galactose and lactic acid content of sweet whey during storage.

Rao RD, Wendorff WL, Smith K.

J Food Prot. 2004 Feb;67(2):403-6.

PMID:
14968979
7.
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.

PMID:
16899660
9.

Influence of adjunct cultures on ripening of reduced fat Edam cheeses.

Tungjaroenchai W, Drake MA, White CH.

J Dairy Sci. 2001 Oct;84(10):2117-24.

PMID:
11699441
10.

Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.

Vianna PC, Mazal G, Santos MV, Bolini HM, Gigante ML.

J Dairy Sci. 2008 May;91(5):1743-50. doi: 10.3168/jds.2007-0639.

PMID:
18420604
11.

Streptococcus thermophilus in cheddar cheese--production and fate of galactose.

Michel V, Martley FG.

J Dairy Res. 2001 May;68(2):317-25.

PMID:
11504394
12.

A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.

Kilcawley KN, Wilkinson MG, Fox PF.

J Dairy Sci. 2001 Jan;84(1):66-73.

PMID:
11210051
13.

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.

PMID:
12617398
14.

Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.

Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.

J Dairy Sci. 2006 May;89(5):1452-66.

PMID:
16606716
15.

Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.

Chou YE, Edwards CG, Luedecke LO, Bates MP, Clark S.

J Dairy Sci. 2003 Aug;86(8):2516-24.

PMID:
12939075
16.

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.

Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.

J Dairy Sci. 2013 Jul;96(7):4212-22. doi: 10.3168/jds.2012-6443. Epub 2013 May 16.

PMID:
23684037
17.

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.

PMID:
11384028
18.

The effect of application of cold natural smoke on the ripening of Cheddar cheese.

Shakeel-Ur-Rehman, Farkye NY, Drake MA.

J Dairy Sci. 2003 Jun;86(6):1910-7.

PMID:
12836924
19.

Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.

Blake AJ, Powers JR, Luedecke LO, Clark S.

J Dairy Sci. 2005 Jul;88(7):2302-11.

PMID:
15956293
20.

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. doi: 10.3168/jds.2009-3041.

PMID:
20630207

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