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Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk
Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk
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Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk

Kuroda, Motonaka ; Sasaki, Keita ; Yamazaki, Junko ; Kato, Yumiko ; Mizukoshi, Toshimi

Journal of dairy science, 2020-09, Vol.103 (9), p.7801-7807 [Periódico revisado por pares]

United States: Elsevier Inc

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2
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
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Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening

Ertekin, Mahmut ; Uğurlu, Özlem ; Salum, Pelin ; Erbay, Zafer

Journal of food science, 2023-04, Vol.88 (4), p.1445-1465 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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3
Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis
Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis
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Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis

Delcenserie, V. ; Taminiau, B. ; Delhalle, L. ; Nezer, C. ; Doyen, P. ; Crevecoeur, S. ; Roussey, D. ; Korsak, N. ; Daube, G.

Journal of dairy science, 2014-10, Vol.97 (10), p.6046-6056 [Periódico revisado por pares]

United States: Elsevier Inc

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4
Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
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Technological properties of bacteriocin‐producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

Ribeiro, S.C ; Coelho, M.C ; Todorov, S.D ; Franco, B.D.G.M ; Dapkevicius, M.L.E ; Silva, C.C.G

Journal of applied microbiology, 2014-03, Vol.116 (3), p.573-585 [Periódico revisado por pares]

Oxford: Published for the Society for Applied Bacteriology by Blackwell Science

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5
Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses
Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses
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Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses

Fuka, Mirna Mrkonjić ; Wallisch, Stefanie ; Engel, Marion ; Welzl, Gerhard ; Havranek, Jasmina ; Schloter, Michael Bereswill, Stefan

PloS one, 2013-11, Vol.8 (11), p.e80734-e80734 [Periódico revisado por pares]

United States: Public Library of Science

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6
Cheese supplemented with probiotics reduced the Candida levels in denture wearers—RCT
Cheese supplemented with probiotics reduced the Candida levels in denture wearers—RCT
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Cheese supplemented with probiotics reduced the Candida levels in denture wearers—RCT

Miyazima, TY ; Ishikawa, KH ; Mayer, MPA ; Saad, SMI ; Nakamae, AEM

Oral diseases, 2017-10, Vol.23 (7), p.919-925 [Periódico revisado por pares]

Denmark: Wiley Subscription Services, Inc

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7
Outbreak-Related Disease Burden Associated with Consumption of Unpasteurized Cow's Milk and Cheese, United States, 2009-2014
Outbreak-Related Disease Burden Associated with Consumption of Unpasteurized Cow's Milk and Cheese, United States, 2009-2014
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Outbreak-Related Disease Burden Associated with Consumption of Unpasteurized Cow's Milk and Cheese, United States, 2009-2014

Costard, Solenne ; Espejo, Luis ; Groenendaal, Huybert ; Zagmutt, Francisco J

Emerging infectious diseases, 2017-06, Vol.23 (6), p.957-964 [Periódico revisado por pares]

United States: U.S. National Center for Infectious Diseases

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8
Consumer perception of smoked Cheddar cheese
Consumer perception of smoked Cheddar cheese
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Consumer perception of smoked Cheddar cheese

Del Toro-Gipson, R.S. ; Rizzo, P.V. ; Hanson, D.J. ; Drake, M.A.

Journal of dairy science, 2021-02, Vol.104 (2), p.1560-1575 [Periódico revisado por pares]

United States: Elsevier Inc

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9
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
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Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

Cipolat-Gotet, C. ; Cecchinato, A. ; De Marchi, M. ; Bittante, G.

Journal of dairy science, 2013-12, Vol.96 (12), p.7952-7965 [Periódico revisado por pares]

United States: Elsevier Inc

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10
Composition, coagulation characteristics, and cheese making capacity of yak milk
Composition, coagulation characteristics, and cheese making capacity of yak milk
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Composition, coagulation characteristics, and cheese making capacity of yak milk

Zhang, Jian ; Yang, Ming ; Cai, Dongyan ; Hao, Yijiang ; Zhao, Xiao ; Zhu, Yuanhua ; Zhu, Hong ; Yang, Zhennai

Journal of dairy science, 2020-02, Vol.103 (2), p.1276-1288 [Periódico revisado por pares]

United States: Elsevier Inc

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