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Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate

Journal of dairy science, 2022-05, Vol.105 (5), p.3896-3910

2022

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Biochemistry, genetics, and applications of Exopolysaccharide production in Streptococcus thermophilus: a review

Journal of dairy science, 2003-02, Vol.86 (2), p.407-423

2003

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Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media

Journal of dairy science, 2011-05, Vol.94 (5), p.2220-2230

2011

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Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese

Letters in applied microbiology, 2014-08, Vol.59 (2), p.207-216

2014

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SURVEY OF SODIUM GLUCONATE CONTENT IN RETAIL CHEDDAR CHEESE

JDS communications, 2024-09

2024

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Use of fat replacers in low fat Mozzarella cheese

Journal of dairy science, 1996-11, Vol.79 (11), p.1911-1921

1996

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Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese

Journal of dairy science, 2003-09, Vol.86 (9), p.2773-2782

2003

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Increasing stringiness of low-fat mozzarella string cheese using polysaccharides

Journal of dairy science, 2015-07, Vol.98 (7), p.4243-4254

2015

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Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey

Journal of dairy science, 2000-09, Vol.83 (9), p.1952-1956

2000

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Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese

Journal of dairy science, 2003-03, Vol.86 (3), p.719-727

2003

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Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese

Journal of dairy science, 2014, Vol.97 (8), p.4780-4798

2014

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Influence of Calcium, pH, and Moisture on Protein Matrix Structure and Functionality in Direct-Acidified Nonfat Mozzarella Cheese

Journal of dairy science, 2005-11, Vol.88 (11), p.3754-3763

2005

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Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese1

Journal of dairy science, 2014-08, Vol.97 (8), p.4780-4798

2014

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Water partitioning in Mozzarella cheese and its relationship to cheese meltability

Journal of dairy science, 1999-07, Vol.82 (7), p.1361-1369

1999

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Temperature Effect on Structure-Opacity Relationships of Nonfat Mozzarella Cheese

Journal of dairy science, 2002-09, Vol.85 (9), p.2106-2113

2002

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Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese

Journal of dairy science, 1998-08, Vol.81 (8), p.2053-2064

1998

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Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention

Applied and Environmental Microbiology, 1998-06, Vol.64 (6), p.2147-2151

1998

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Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheese

Journal of dairy science, 1997-05, Vol.80 (5), p.799-805

1997

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Proteolytic Specificity of Lactobacillus delbrueckii subsp. bulgaricus Influences Functional Properties of Mozzarella Cheese

Journal of dairy science, 2002-11, Vol.85 (11), p.2750-2758

2002

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Test for Measuring the Stretchability of Melted Cheese

Journal of dairy science, 2002-12, Vol.85 (12), p.3539-3545

2002

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Functionality of low fat Mozzarella cheese

Journal of dairy science, 1996-11, Vol.79 (11), p.1903-1910

1996

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Test for Measuring the Stretchability of Melted Cheese1

Journal of dairy science, 2002-12, Vol.85 (12), p.3539-3545

2002

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Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus

Letters in applied microbiology, 2002-01, Vol.34 (6), p.455-460

2002

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Manufacture of cheddar cheese using proteinase-negative mutants of Streptococcus cremoris

Journal of dairy science, 1986-12, Vol.69 (12), p.2975-2981

1986

Volltextzugriff (PDF)

Manufacture of low fat Mozzarella cheese using exopolysaccharide-producing starter cultures

Journal of dairy science, 1998-02, Vol.81 (2), p.563-566

1998

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Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate

Biochemistry, genetics, and applications of Exopolysaccharide production in Streptococcus thermophilus: a review

Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media

Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese

SURVEY OF SODIUM GLUCONATE CONTENT IN RETAIL CHEDDAR CHEESE

Use of fat replacers in low fat Mozzarella cheese

Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese

Increasing stringiness of low-fat mozzarella string cheese using polysaccharides

Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey

Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese

Influence of Calcium, pH, and Moisture on Protein Matrix Structure and Functionality in Direct-Acidified Nonfat Mozzarella Cheese

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese1

Water partitioning in Mozzarella cheese and its relationship to cheese meltability

Temperature Effect on Structure-Opacity Relationships of Nonfat Mozzarella Cheese

Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese

Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention

Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheese

Proteolytic Specificity of Lactobacillus delbrueckii subsp. bulgaricus Influences Functional Properties of Mozzarella Cheese

Test for Measuring the Stretchability of Melted Cheese

Functionality of low fat Mozzarella cheese

Test for Measuring the Stretchability of Melted Cheese1

Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus

Manufacture of cheddar cheese using proteinase-negative mutants of Streptococcus cremoris

Manufacture of low fat Mozzarella cheese using exopolysaccharide-producing starter cultures

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