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Color of low-fat cheese influences flavor perception and consumer liking

Journal of dairy science, 2012-05, Vol.95 (5), p.2336-2346

2012

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Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

Journal of dairy science, 2010-11, Vol.93 (11), p.5069-5081

2010

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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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Microstructural changes in casein supramolecules during acidification of skim milk

Journal of dairy science, 2009-12, Vol.92 (12), p.5854-5867

2009

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The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

Journal of dairy science, 2009-10, Vol.92 (10), p.4756-4772

2009

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Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

Journal of dairy science, 2012-09, Vol.95 (9), p.4768-4774

2012

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Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion

Journal of dairy science, 2012-11, Vol.95 (11), p.6274-6281

2012

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Rheological properties and microstructure of Cheddar cheese made with different fat contents

Journal of dairy science, 2010-10, Vol.93 (10), p.4565-4576

2010

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Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

Journal of applied microbiology, 2014-06, Vol.116 (6), p.1642-1656

2014

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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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Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception

Journal of dairy science, 2011-07, Vol.94 (7), p.3708-3714

2011

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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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The Role of Oral Health in the Acquisition and Severity of SARS-CoV-2: A Retrospective Chart Review

The Saudi dental journal, 2022-11, Vol.34 (7), p.596-603

2022

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Improvement in melting and baking properties of low-fat Mozzarella cheese

Journal of dairy science, 2011-04, Vol.94 (4), p.1713-1723

2011

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Hardening of High-Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation

Journal of food science, 2009-08, Vol.74 (6), p.E312-E321

2009

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Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei

Journal of food science, 2008-09, Vol.73 (7), p.M375-M377

2008

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Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure

Journal of dairy science, 2012-12, Vol.95 (12), p.6871-6881

2012

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Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C

Journal of dairy science, 2011-09, Vol.94 (9), p.4329-4335

2011

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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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Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese

Journal of dairy science, 2009-09, Vol.92 (9), p.4169-4179

2009

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Fate of Aflatoxin M₁ during Manufacture and Storage of Feta Cheese

Journal of food science, 2009-06, Vol.74 (5), p.T42-T45

2009

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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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Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese

Journal of dairy science, 2012-01, Vol.95 (1), p.460-470

2012

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Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation

Journal of dairy science, 2009-05, Vol.92 (5), p.1876-1884

2009

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Effect of pH on the chemical composition and structure-function relationships of cheddar cheese

Journal of dairy science, 2003-09, Vol.86 (9), p.2751-2760

2003

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Color of low-fat cheese influences flavor perception and consumer liking

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

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

Microstructural changes in casein supramolecules during acidification of skim milk

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion

Rheological properties and microstructure of Cheddar cheese made with different fat contents

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

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

Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception

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

The Role of Oral Health in the Acquisition and Severity of SARS-CoV-2: A Retrospective Chart Review

Improvement in melting and baking properties of low-fat Mozzarella cheese

Hardening of High-Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation

Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casei

Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure

Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C

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

Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese

Fate of Aflatoxin M₁ during Manufacture and Storage of Feta Cheese

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

Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese

Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation

Effect of pH on the chemical composition and structure-function relationships of cheddar cheese

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