Detalles de la búsqueda
1.
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
J Dairy Sci
; 97(8): 4780-98, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-24913647
2.
Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco.
J Dairy Sci
; 96(10): 6147-60, 2013 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-23972497
3.
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
J Dairy Sci
; 96(7): 4212-22, 2013 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-23684037
4.
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
J Dairy Sci
; 91(1): 76-84, 2008 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-18096927
5.
Contribution of milk-clotting enzymes and plasmin to cheese ripening.
Adv Exp Med Biol
; 367: 195-207, 1995.
Artículo
en Inglés
| MEDLINE | ID: mdl-7572361
6.
The effect of application of cold natural smoke on the ripening of Cheddar cheese.
J Dairy Sci
; 86(6): 1910-7, 2003 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-12836924
7.
Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification.
J Dairy Sci
; 86(12): 3841-8, 2003 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-14740818
8.
Isolation, purification, and alteration of some functional groups of major milk proteins: a review.
Crit Rev Food Sci Nutr
; 37(7): 663-89, 1997 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-9408731
9.
Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.
J Dairy Sci
; 86(5): 1608-15, 2003 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-12778571
Resultados
1 -
9
de 9
1
Próxima >
>>