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

Journal of dairy science, 2013-07, Vol.96 (7), p.4212-4222

2013

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Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters

Journal of dairy science, 2008-01, Vol.91 (1), p.76-84

2008

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A preliminary study on the role of alkaline phosphatase in cheese ripening

International dairy journal, 2006-06, Vol.16 (6), p.697-700

2006

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Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco

Journal of dairy science, 2013-10, Vol.96 (10), p.6147-6160

2013

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Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco1

Journal of dairy science, 2013-10, Vol.96 (10), p.6147-6160

2013

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Use of Dry Milk Protein Concentrate in Pizza Cheese Manufactured by Culture or Direct Acidification

Journal of dairy science, 2003-12, Vol.86 (12), p.3841-3848

2003

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Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese

Journal of dairy science, 2003-05, Vol.86 (5), p.1608-1615

2003

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Proteolysis and Flavor Development in Cheddar Cheese Made with the Single Starter Strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP

Journal of dairy science, 1992-05, Vol.75 (5), p.1173-1185

1992

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The Effect of Application of Cold Natural Smoke on the Ripening of Cheddar Cheese

Journal of dairy science, 2003-06, Vol.86 (6), p.1910-1917

2003

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Proteolysis and Flavor Development in Cheddar Cheese Made Exclusively with Single Strain Proteinase-Positive or Proteinase-Negative Starters

Journal of dairy science, 1990-04, Vol.73 (4), p.874-880

1990

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Acid- and acid/rennet-curd cheeses part C: Acid-heat coagulated cheeses

Cheese: Chemistry, Physics and Microbiology, 2004, Vol.2, p.343-348

2004

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Acid- and acid/rennet-curd cheeses part B: Cottage cheese

Cheese: Chemistry, Physics and Microbiology, 2004, Vol.2, p.329-341

2004

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Enzymes Indigenous to Milk: Minor Indigenous Milk Enzymes

Reference Module in Food Science, 2016

2016

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Isolation, purification, and alteration of some functional groups of major milk proteins: a review

Critical reviews in food science and nutrition, 1997-11, Vol.37 (7), p.663-689

1997

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Proteolysis in Mozzarella Cheese During Refrigerated Storage

Journal of dairy science, 1991-05, Vol.74 (5), p.1433-1438

1991

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CHEESE | Microbiology of Cheesemaking and Maturation

Encyclopedia of Food Microbiology, 2014, p.395-401

Farkye, N.Y.

Second Edition, 2014

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Contribution of milk-clotting enzymes and plasmin to cheese ripening

Advances in experimental medicine and biology, 1995, Vol.367, p.195

Farkye, N Y

1995

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Phosphatases

Reference Module in Food Science, 2016

2016

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Observations on plasmin activity in cheese

Journal of dairy research, 1990-08, Vol.57 (3), p.413-418

1990

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Preliminary study on the contribution of plasmin to proteolysis in Cheddar cheese: cheese containing plasmin inhibitor, 6-aminohexanoic acid

Journal of agricultural and food chemistry, 1991-04, Vol.39 (4), p.786-788

1991

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Solvation of Rennet Curd from High-Heat-Treated Milk Influenced by Acid Type and pH

Journal of agricultural and food chemistry, 1996-09, Vol.44 (9), p.2560-2562

1996

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Effects of acid type and ALTA 2341 on Listeria monocytogenes in a queso blanco type of cheese

Journal of food protection, 1995-07, Vol.58 (7), p.737-741

1995

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Rennet coagulability of high-heat treated milk influenced by time of pH adjustment

Journal of food science, 1993-11, Vol.58 (6), p.1300-1302

1993

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Cheese | Cheese with Added Herbs, Spices and Condiments

Encyclopedia of Dairy Sciences, 2011, p.783-789

Second Edition, 2011

Volltextzugriff (PDF)

Enzymes Indigenous to Milk | Other Enzymes

Encyclopedia of Dairy Sciences, 2011, p.327-334

Second Edition, 2011

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

Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters

A preliminary study on the role of alkaline phosphatase in cheese ripening

Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco

Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco1

Use of Dry Milk Protein Concentrate in Pizza Cheese Manufactured by Culture or Direct Acidification

Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese

Proteolysis and Flavor Development in Cheddar Cheese Made with the Single Starter Strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP

The Effect of Application of Cold Natural Smoke on the Ripening of Cheddar Cheese

Proteolysis and Flavor Development in Cheddar Cheese Made Exclusively with Single Strain Proteinase-Positive or Proteinase-Negative Starters

Acid- and acid/rennet-curd cheeses part C: Acid-heat coagulated cheeses

Acid- and acid/rennet-curd cheeses part B: Cottage cheese

Enzymes Indigenous to Milk: Minor Indigenous Milk Enzymes

Isolation, purification, and alteration of some functional groups of major milk proteins: a review

Proteolysis in Mozzarella Cheese During Refrigerated Storage

CHEESE | Microbiology of Cheesemaking and Maturation

Contribution of milk-clotting enzymes and plasmin to cheese ripening

Phosphatases

Observations on plasmin activity in cheese

Preliminary study on the contribution of plasmin to proteolysis in Cheddar cheese: cheese containing plasmin inhibitor, 6-aminohexanoic acid

Solvation of Rennet Curd from High-Heat-Treated Milk Influenced by Acid Type and pH

Effects of acid type and ALTA 2341 on Listeria monocytogenes in a queso blanco type of cheese

Rennet coagulability of high-heat treated milk influenced by time of pH adjustment

Cheese | Cheese with Added Herbs, Spices and Condiments

Enzymes Indigenous to Milk | Other Enzymes

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