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Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

mSystems, 2018-01, Vol.3 (1)

2018

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Cheese problems solved

McSweeney, P. L. H

1, 2007

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Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Food chemistry, 2015-02, Vol.168, p.134-141

2015

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Encyclopedia of Dairy Sciences

3rd edition., 2021

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Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags

Journal of dairy science, 2007-03, Vol.90 (3), p.1102-1121

2007

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Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Journal of dairy science, 2010-08, Vol.93 (8), p.3469-3486

2010

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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type

Journal of applied microbiology, 2008-09, Vol.105 (3), p.884-892

2008

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Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Journal of food science, 2007-11, Vol.72 (9), p.C483-C490

2007

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Advanced Dairy Chemistry Volume 2 Lipids: Lipids

Third Edition, 2006

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Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses

International journal of food microbiology, 2007-11, Vol.119 (3), p.182-191

2007

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Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus

Journal of dairy science, 2021-03, Vol.104 (3), p.2632-2640

2021

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Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques

Journal of dairy science, 2020-02, Vol.103 (2), p.1175-1192

2020

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Cheese - Chemistry, Physics & Microbiology (4th Edition)

Fourth edition, 2017

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Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

Journal of dairy science, 2014-01, Vol.97 (1), p.85-96

2014

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Measurement of the Oxidation-Reduction Potential of cheddar Cheese

Journal of food science, 2008-04, Vol.73 (3), p.C198-C203

2008

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Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal)

Food chemistry, 2009, Vol.112 (1), p.131-138

2009

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Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese

Journal of dairy science, 2016-10, Vol.99 (10), p.7791-7802

2016

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Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases

Journal of dairy science, 2008-01, Vol.91 (1), p.39-48

2008

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Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses

Journal of dairy science, 2008-09, Vol.91 (9), p.3277-3290

2008

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Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties

International dairy journal, 2012-07, Vol.25 (1), p.16-20

2012

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survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses

Journal of applied microbiology, 2007-10, Vol.103 (4), p.1128-1139

2007

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Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Journal of dairy science, 2005-09, Vol.88 (9), p.3101-3114

2005

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Suitability of recombinant camel ( Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

International dairy journal, 2009-09, Vol.19 (9), p.510-517

2009

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Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Fourth edition., 2015

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Characterization of proteolysis during the ripening of semi-dry fermented sausages

Meat science, 2002-10, Vol.62 (2), p.205-216

2002

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Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

Cheese problems solved

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Encyclopedia of Dairy Sciences

Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags

Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type

Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Advanced Dairy Chemistry Volume 2 Lipids: Lipids

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses

Assessing the ability of nisin A and derivatives thereof to inhibit gram-negative bacteria from the genus Thermus

Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques

Cheese - Chemistry, Physics & Microbiology (4th Edition)

Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

Measurement of the Oxidation-Reduction Potential of cheddar Cheese

Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal)

Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese

Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases

Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses

Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties

survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Suitability of recombinant camel ( Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Characterization of proteolysis during the ripening of semi-dry fermented sausages

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