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Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
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Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder

Salum, Pelin ; Berktas, Serap ; Bas, Deniz ; Cam, Mustafa ; Erbay, Zafer

Journal of food science, 2023-01, Vol.88 (1), p.244-258 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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2
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
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Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States

Drake, S.L ; Lopetcharat, K ; Clark, S ; Kwak, H.S ; Lee, S.Y ; Drake, M.A

Journal of food science, 2009-08, Vol.74 (6), p.S276-S285 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?
How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?
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How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Giha, Valeria ; Ordoñez, María José ; Villamil, Ruby Alejandra

Journal of food science, 2021-07, Vol.86 (7), p.2802-2815 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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4
Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture
Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture
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Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture

Terpou, Antonia ; Bosnea, Loulouda ; Kanellaki, Maria ; Plessas, Stavros ; Bekatorou, Argyro ; Bezirtzoglou, Eugenia ; Koutinas, Athanasios A.

Journal of food science, 2018-03, Vol.83 (3), p.723-731 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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5
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
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Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Silva, Luana Faria ; Casella, Tiago ; Gomes, Elisangela Soares ; Nogueira, Mara Correa Lelles ; Dea Lindner, Juliano ; Penna, Ana Lúcia Barretto

Journal of food science, 2015-02, Vol.80 (2), p.M411-M417 [Periódico revisado por pares]

United States: The Institute

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6
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
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Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening

Ertekin, Mahmut ; Uğurlu, Özlem ; Salum, Pelin ; Erbay, Zafer

Journal of food science, 2023-04, Vol.88 (4), p.1445-1465 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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7
Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom
Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom
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Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Brickley, C.A ; Auty, M.A.E ; Piraino, P ; McSweeney, P.L.H

Journal of food science, 2007-11, Vol.72 (9), p.C483-C490 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
Sources of Umami Taste in Cheddar and Swiss Cheeses
Sources of Umami Taste in Cheddar and Swiss Cheeses
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Sources of Umami Taste in Cheddar and Swiss Cheeses

Drake, S.L ; Carunchia Whetstine, M.E ; Drake, M.A ; Courtney, P ; Fligner, K ; Jenkins, J ; Pruitt, C

Journal of food science, 2007-08, Vol.72 (6), p.S360-S366 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products
Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products
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Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy Products

El-Sharoud, W.M ; Belloch, C ; Peris, D ; Querol, A

Journal of food science, 2009-09, Vol.74 (7), p.M341-M346 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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10
Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese
Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese
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Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese

Wang, Fang ; Tong, Qigen ; Luo, Jie ; Xu, Yiqing ; Ren, Fazheng

Journal of food science, 2016-08, Vol.81 (8), p.E1949-E1955 [Periódico revisado por pares]

United States: Blackwell Publishing Ltd

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