| 1 |
Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating
Vogt SJ, Smith JR, Seymour JD, Carr AJ, Golding MD, Codd SL
Journal of Food Engineering, 150, 35, 2015 |
| 2 |
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
Ganesan B, Weimer BC, Pinzon J, Kong ND, Rompato G, Brothersen C, McMahon DJ
Journal of Applied Microbiology, 116(6), 1642, 2014 |
| 3 |
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Milesi MM, McSweeney PLH, Hynes ER
Journal of Applied Microbiology, 105(3), 884, 2008 |
| 4 |
Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach
Diaz-Muniz I, Banavara DS, Budinich MF, Rankin SA, Dudley EG, Steele JL
Journal of Applied Microbiology, 101(4), 872, 2006 |
| 5 |
Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese
Williams AG, Withers SE, Brechany EY, Banks JM
Journal of Applied Microbiology, 101(5), 1062, 2006 |
| 6 |
A comparative study of lipolysis and proteolysis in Cheddar cheese and yeast-inoculated Cheddar cheeses during ripening
De Wit M, Osthoff G, Viljoen BC, Hugo A
Enzyme and Microbial Technology, 37(6), 606, 2005 |
| 7 |
Evaluation of the functional properties of Cheddar Cheese using a computer vision method
Wang HH, Sun DW
Journal of Food Engineering, 49(1), 49, 2001 |
| 8 |
Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting
Erdem YK
Journal of Food Engineering, 44(2), 63, 2000 |
| 9 |
Correlation between polymerase chain reaction analysis of the histidine biosynthesis operon, randomly amplified polymorphic DNA analysis and phenotypic characterization of dairy Lactococcus isolates
Corroler D, Desmasures N, Gueguen M
Applied Microbiology and Biotechnology, 51(1), 91, 1999 |
| 10 |
Study of the effects of temperature, pH, NaCl, and a(w) on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology
Gobbetti M, Lanciotti R, De Angelis M, Corbo MR, Massini R, Fox P
Enzyme and Microbial Technology, 25(10), 795, 1999 |
