Results 151 to 160 of about 5,284 (220)

Draft Genome Sequences of Two Lactobacillus casei Strains Isolated from Cheddar Cheese and a Fermented Milk Drink. [PDF]

Genome Announc, 2017
Nahar A, Baker AL, Bowman JP, Britz ML.
europepmc   +1 more source

Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese

, 1996
Rahmat Attaie, Ronald Richter
openalex   +1 more source

Draft Genome Sequences of Three Lactobacillusparacasei Strains, Members of the Nonstarter Microbiota of Mature Cheddar Cheese. [PDF]

Genome Announc, 2017
Stefanovic E, Fitzgerald G, McAuliffe O.
europepmc   +1 more source

Organic Acid-Induced Structural Modifications Improve Melt-Stretch Properties and Mouthfeel of Plant-Based Cheese Alternatives. [PDF]

Foods
Xu C, Liu L, Liu J, Ye F, Fang C, Lei L.
europepmc   +1 more source

Survival of influenza virus H1N1 and murine norovirus in raw milk cheeses. [PDF]

Appl Environ Microbiol
Blondin-Brosseau M, Zhang W, Gravel C, Harlow J, Li X, Nasheri N.   +5 more
europepmc   +1 more source

Consumer Perception of Plant-Based Cheese. [PDF]

J Food Sci
Warner E, Homwongpanich K, Drake M.
europepmc   +1 more source

Effects of different adjunct starter cultures on proteolysis of reduced fat Cheddar cheese during ripening

, 2012
Leila Nateghi
openalex   +1 more source

Three-Dimensional Characteristics of Fat Globules in Cheddar Cheese

, 1999
Sundaram Gunasekaran, Kaifeng Ding
openalex   +1 more source

Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese

, 2013
Diletta Ristagno
openalex   +1 more source

Use of a Nisin-Producing Starter Culture Suitable for Cheddar Cheese Manufacture

, 1992
Robert Roberts, E.A. Zottola, Larry L. McKay   +2 more
openalex   +1 more source