milk, 8049-98-7

Articles:

PubMed:Bacteriophages of Leuconostoc, Oenococcus, and Weissella.

Info:Capital Brewery | Ed Janus | Farm and Sparrow

PubMed:The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh).

Info:Clock Shadow Creamery

PubMed:Comparative effects of sodium butyrate and flavors on feed intake of lactating sows and growth performance of piglets.

PubMed:Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases.

PubMed:Diacetyl: Occurrence, Analysis, and Toxicity.

PubMed:Review of patents and application of spray drying in pharmaceutical, food and flavor industry.

PubMed:Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey.

PubMed:Determination of flavor enhancers in milk powder by one-step sample preparation and two-dimensional liquid chromatography.

PubMed:Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.

PubMed:Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.

PubMed:The distribution of fat in dried dairy particles determines flavor release and flavor stability.

PubMed:Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.

PubMed:Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.

PubMed:Background music genre can modulate flavor pleasantness and overall impression of food stimuli.

PubMed:Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.

PubMed:Homogenization and Lipase Treatment of Milk and Resulting Methyl Ketone Generation in Blue Cheese.

PubMed:Ontogeny of taste preferences: basic biology and implications for health.

PubMed:Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

PubMed:Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species.

PubMed:Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.

PubMed:Oxidative stability of yogurt with added lutein dye.

PubMed:Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk.

PubMed:Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria.

PubMed:Quail FMO3 gene cloning, tissue expression profiling, polymorphism detection and association analysis with fishy taint in eggs.

PubMed:Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses.

PubMed:The secreted esterase of Propionibacterium freudenreichii has a major role in cheese lipolysis.

PubMed:Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.

PubMed:High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.

PubMed:Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both.

PubMed:Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.

PubMed:Cold enzymatic bleaching of fluid whey.

PubMed:Enrichment of functional properties of ice cream with pomegranate by-products.

PubMed:Identification of the critical amino acid residues of immunoglobulin E and immunoglobulin G epitopes on αs1-casein by alanine scanning analysis.

PubMed:Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.

PubMed:Applications and functions of food-grade phosphates.

PubMed:Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct.

PubMed:Barriers and facilitators for consumer adherence to the dietary guidelines for Americans: the HEALTH study.

PubMed:Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.

PubMed:Relating sensory and chemical properties of sour cream to consumer acceptance.

PubMed:Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.

PubMed:Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptance.

PubMed:Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients.

PubMed:Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

PubMed:Milk composition and flavor under different feeding systems: a survey of dairy farms.

PubMed:Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder.

PubMed:Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products.

PubMed:A new method for the production of low-fat Cheddar cheese.

PubMed:Genotypic and phenotypic analysis of dairy Lactococcus lactis biodiversity in milk: volatile organic compounds as discriminating markers.

PubMed:Influence of packaging information on consumer liking of chocolate milk.

PubMed:Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice.

PubMed:Transfer of terpenes from essential oils into cow milk.

PubMed:Molecular cloning, sequence characterization, SNP detection, and tissue expression analysis of duck FMO3 gene.

PubMed:Classification of lytic bacteriophages attacking dairy Leuconostoc starter strains.

PubMed:Defatted milk is preferred by Mexican school-age children over whole milk in a sensorial study.

PubMed:Effect of psychrotrophic growth on the milk fat fraction at different temperatures of storage.

PubMed:Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening.

PubMed:Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.

PubMed:Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese.

PubMed:Fermented milks and milk products as functional foods--a review.

PubMed:Influence of heating and acidification on the flavor of whey protein isolate.

PubMed:Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures.

PubMed:The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.

PubMed:H(+) -ATPase-defective variants of Lactobacillus delbrueckii subsp. bulgaricus contribute to inhibition of postacidification of yogurt during chilled storage.

PubMed:Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.

PubMed:Effect of enzymatic protein deamidation on protein solubility and flavor binding properties of soymilk.

PubMed:[Medical and biological basis of the recipe of whey-containing rehydrating beverage for the athletes].

PubMed:Genetic and chemical analysis of a key biosynthetic step for soyasapogenol A, an aglycone of group A saponins that influence soymilk flavor.

PubMed:Flavor comparison of natural cheeses manufactured in different countries.

PubMed:Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.

PubMed:Floral markers of cornflower (Centaurea cyanus) honey and its peroxide antibacterial activity for an alternative treatment of digital dermatitis.

PubMed:Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening.

PubMed:Identification of the critical amino acid residues of immunoglobulin E and immunoglobulin G epitopes in β-lactoglobulin by alanine scanning analysis.

PubMed:Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.

PubMed:Formation of aldehyde and ketone compounds during production and storage of milk powder.

PubMed:Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.

PubMed:Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.

PubMed:Association of DGAT1 genotype, fatty acid composition, and concentration of copper in milk with spontaneous oxidized flavor.

PubMed:Active compounds and distinctive sensory features provided by American ginseng (Panax quinquefolius L.) extract in a new functional milk beverage.

PubMed:Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.

PubMed:Alternative bleaching methods for Cheddar cheese whey.

PubMed:Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.

PubMed:Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.

PubMed:Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.

PubMed:Implementation of hazard analysis critical control point in jameed production.

PubMed:Sensitive period in flavor learning: effects of duration of exposure to formula flavors on food likes during infancy.

PubMed:The use of lactoperoxidase for the bleaching of fluid whey.

PubMed:Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.

PubMed:Complementary foods and flavor experiences: setting the foundation.

PubMed:Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids.

PubMed:Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses.

PubMed:Effects of starter culture and storage on the flavor of liquid whey.

PubMed:Free fatty acids and oxidative changes of a raw goat milk cheese through maturation.

PubMed:Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling.

PubMed:A taxonomic and ecological overview of cheese fungi.

PubMed:Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.

PubMed:Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum.

PubMed:Effects of cyclodextrins on the flavor of goat milk and its yogurt.

PubMed:Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market.

PubMed:Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

PubMed:CRISPR: new horizons in phage resistance and strain identification.

PubMed:Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain.

PubMed:Application of sensory and instrumental volatile analyses to dairy products.

PubMed:Early feeding: setting the stage for healthy eating habits.

PubMed:Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.

PubMed:Studies on the key aroma compounds in soy milk made from three different soybean cultivars.

PubMed:No effect of protein coingestion on exogenous glucose oxidation during exercise.

PubMed:Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.

PubMed:Texture, not flavor, determines expected satiation of dairy products.

PubMed:Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.

PubMed:Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.

PubMed:Qualitative comparison of blackcurrant and blackcurrant--whey beverages.

PubMed:Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis.

PubMed:Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.

PubMed:Volatile compound fingerprinting of mixed-culture fermentations.

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

PubMed:Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.

PubMed:Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.

PubMed:Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.

PubMed:Measuring acceptance of milk and milk substitutes among younger and older children.

PubMed:Consumer perception of astringency in clear acidic whey protein beverages.

PubMed:Key odorants of Oscypek, a traditional Polish ewe's milk cheese.

PubMed:Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings.

PubMed:Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture.

PubMed:Flavor perception in human infants: development and functional significance.

PubMed:Original features of cell-envelope proteinases of Lactobacillus helveticus. A review.

PubMed:Feeding Moringa oleifera fresh or ensiled to dairy cows--effects on milk yield and milk flavor.

PubMed:Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

PubMed:The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.

PubMed:The timing and duration of a sensitive period in human flavor learning: a randomized trial.

PubMed:Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor.

PubMed:Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing.

PubMed:Production and partial purification of proteases from Aspergillus oryzae grown in a medium based on whey protein as an exclusive nitrogen source.

PubMed:Molecular description and industrial potential of Tn6098 conjugative transfer conferring alpha-galactoside metabolism in Lactococcus lactis.

PubMed:Stucture of the complex between Mucor pusillus pepsin and the key domain of κ-casein for site-directed mutagenesis: a combined molecular modeling and docking approach.

PubMed:Invited review: Plasmin protease in milk: current knowledge and relevance to dairy industry.

PubMed:Time course and specificity of lipolysis in Swiss cheese.

PubMed:Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.

PubMed:Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth.

PubMed:Invited review: Annatto usage and bleaching in dairy foods.

PubMed:The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.

PubMed:Effect of milk on the deodorization of malodorous breath after garlic ingestion.

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

PubMed:Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches.

PubMed:Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.

PubMed:Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi.

PubMed:Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.

PubMed:Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.

PubMed:Analysis of ingredient functionality and formulation optimization of an instant peanut beverage mix.

PubMed:Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference.

PubMed:A comparative analysis of acceptance by Japanese females and price of goat milk from different sources.

PubMed:Characterization of flavor of whey protein hydrolysates.

PubMed:Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.

PubMed:Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.

PubMed:Influence of microfiltration and adjunct culture on quality of Domiati cheese.

PubMed:Sensometric calibration of sensory characteristics of commercially available milk products with instrumental data.

PubMed:Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.

PubMed:Effect of different colored filters on photooxidation in pasteurized milk.

PubMed:Effect of somatic cell count in goat milk on yield, sensory quality, and fatty acid profile of semisoft cheese.

PubMed:Application of a potentiometric sensor array as a technique in sensory analysis.

PubMed:Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.

PubMed:Beta galactosidases and their potential applications: a review.

PubMed:Prenatal flavor exposure affects growth, health and behavior of newly weaned piglets.

PubMed:Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil.

PubMed:Identification of a secreted lipolytic esterase in Propionibacterium freudenreichii, a ripening process bacterium involved in Emmental cheese lipolysis.

PubMed:The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.

PubMed:A high-throughput cheese manufacturing model for effective cheese starter culture screening.

PubMed:Flavor variability and flavor stability of U.S.-produced whole milk powder.

PubMed:Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.

PubMed:Identification of dihydromaltol (2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones.

PubMed:Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.

PubMed:Quality of sour cream packaged in cups with different light barrier properties measured by fluorescence spectroscopy and sensory analysis.

PubMed:Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.

PubMed:Processed dairy beverages pH evaluation: consequences of temperature variation.

PubMed:Effects of milk type and consumer factors on the acceptance of milk among Korean female consumers.

PubMed:The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.

PubMed:Bacillus cereus in refrigerated milk submitted to different heat treatments.

PubMed:Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.

PubMed:Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and alpha-tocopherol.

PubMed:Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese.

PubMed:Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.

PubMed:Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.

PubMed:Increasing omega fatty acid content in cow's milk through diet manipulation: effect on milk flavor.

PubMed:Early flavor learning and its impact on later feeding behavior.

PubMed:Using phytochemicals to enhance health benefits of milk: impact of polyphenols on flavor profile.

PubMed:Assessment of dietary ratios of red clover and grass silages on milk production and milk quality in dairy cows.

PubMed:Encapsulation performance of proteins and traditional materials for spray dried flavors.

PubMed:Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on flavor, color, and texture.

PubMed:Sensory stability of ultra-high temperature milk in polyethylene bottle.

PubMed:The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate.

PubMed:Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.

PubMed:Lipase-catalyzed ethanolysis of milk fat with a focus on short-chain fatty acid selectivity.

PubMed:Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk.

PubMed:Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.

PubMed:Application of advanced instrumental methods for yogurt analysis.

PubMed:Volatile sulphur compounds in UHT milk.

PubMed:Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.

PubMed:Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.

PubMed:Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.

PubMed:Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules.

PubMed:Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.

PubMed:Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food.

PubMed:Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.

PubMed:Safety evaluation of an oak-flavored milk powder containing ellagitannins upon oral administration in the rat.

PubMed:Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction.

PubMed:[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].

PubMed:Sensorial analysis of expressed human milk and its microbial load.

PubMed:Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.

PubMed:Impact of flavor attributes on consumer liking of Swiss cheese.

PubMed:Consumer acceptance of an extruded soy-based high-protein breakfast cereal.

PubMed:Soy food intake behavior by socio-demographic characteristics of Korean housewives.

PubMed:The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups.

PubMed:Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.

PubMed:Chocolate milk and the Hispanic consumer.

PubMed:Characterization of hydrophobic flavor release profile in oil-in-water emulsions.

PubMed:Sensory properties of meal replacement bars and beverages made from whey and soy proteins.

PubMed:Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.

PubMed:Rheological properties and sensory characteristics of set-type soy yogurt.

PubMed:Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems.

PubMed:Perchlorate and chlorate in dietary supplements and flavor enhancing ingredients.

PubMed:Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.

PubMed:Use of flavored drinking water in calves and lactating dairy cattle.

PubMed:Effects of trans-10, cis-12 conjugated linoleic acid on ovine milk fat synthesis and cheese properties.

PubMed:Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.

PubMed:Obesity by choice revisited: effects of food availability, flavor variety and nutrient composition on energy intake.

PubMed:Cheese manufacture with milk with elevated conjugated linoleic acid levels caused by dietary manipulation.

PubMed:Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

PubMed:Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: the use of arid-land forages in the diet.

PubMed:Identification of the characteristics that drive consumer liking of butter.

PubMed:Binding of 2-nonanone and milk proteins in aqueous model systems.

PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.

PubMed:Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium.

PubMed:Production of yoghurt with mild taste by a Lactobacillus delbrueckii subsp. bulgaricus mutant with altered proteolytic properties.

PubMed:Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder.

PubMed:Expression of plant flavor genes in Lactococcus lactis.

PubMed:Characteristics of reduced fat milks as influenced by the incorporation of folic acid.

PubMed:Mexican chihuahua cheese: sensory profiles of young cheese.

PubMed:Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.

PubMed:Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria.

PubMed:Biotechnological methods to accelerate cheddar cheese ripening.

PubMed:Effects, quenching mechanisms, and kinetics of water soluble compounds in riboflavin photosensitized oxidation of milk.

PubMed:Energy density and macronutrient composition determine flavor preference conditioned by intragastric infusions of mixed diets.

PubMed:Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.

PubMed:Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.

PubMed:The nociceptive response of stressed and lithium-treated rats is differently modulated by different flavors.

PubMed:Sensory evaluation of whey and sweet cream buttermilk.

PubMed:Sensory, functional, and analytical comparisons of whey butter with other butters.

PubMed:Development of learned flavor preferences.

PubMed:Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.

PubMed:[Iron concentration and acceptation of yoghurt prepared in casting iron pots (iron migration and acceptation of yogurt)].

PubMed:Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.

PubMed:Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.

PubMed:Major technological advances and trends in cheese.

PubMed:Use of microfiltration to improve fluid milk quality.

PubMed:Influence of raw milk quality on fluid milk shelf life.

PubMed:Influence of proteins on the perception of flavored stirred yogurts.

PubMed:Vegetable acceptance by infants: effects of formula flavors.

PubMed:Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.

PubMed:Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

PubMed:Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.

PubMed:Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.

PubMed:A washed-curd goat's cheese as a vehicle for delivery of a potential probiotic bacterium: Lactobacillus delbrueckii subsp. lactis UO 004.

PubMed:Impact of ingredient labeling practices on food allergic consumers.

PubMed:Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.

PubMed:Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.

PubMed:Characterization of dried whey protein concentrate and isolate flavor.

PubMed:Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.

PubMed:Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.

PubMed:Peanut milk and peanut milk based products production: a review.

PubMed:Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.

PubMed:Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.

PubMed:Sensory characteristics and related volatile flavor compound profiles of different types of whey.

PubMed:[Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].

PubMed:Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time.

PubMed:Fishy taint in chicken eggs is associated with a substitution within a conserved motif of the FMO3 gene.

PubMed:The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.

PubMed:Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.

PubMed:Partitioning behavior of Alkan-1-ols between milkfat and aqueous phases as influenced by temperature.

PubMed:Flavor preferences conditioned by postingestive effects of nutrients in preweanling rats.

PubMed:Effect of antioxidant (alpha-tocopherol and ascorbic acid) fortification on light-induced flavor of milk.

PubMed:Genetic and environmental determinants of bitter perception and sweet preferences.

PubMed:Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.

PubMed:Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid.

PubMed:Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.

PubMed:Volatile free fatty acids as ripening indicators for Serra da Estrela cheese.

PubMed:Aroma compounds in sweet whey powder.

PubMed:Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate.

PubMed:Milk proteins for edible films and coatings.

PubMed:Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.

PubMed:Effect of liquid flavor supplementation of the diet on dairy cows in the transition period.

PubMed:Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products.

PubMed:A new probiotic cheese with antioxidative and antimicrobial activity.

PubMed:Purification and characterization of a pregastric esterase from a hygienized kid rennet paste.

PubMed:Genetic organization and expression of citrate permease in lactic acid bacteria.

PubMed:Reduced-fat cheddar cheese manufactured using a novel fat removal process.

PubMed:Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.

PubMed:Lobeline produces conditioned taste avoidance in rats.

PubMed:Flavor programming during infancy.

PubMed:Mediterranean milk and milk products.

PubMed:Chemical conversion of alpha-keto acids in relation to flavor formation in fermented foods.

PubMed:The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.

PubMed:Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.

PubMed:Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.

PubMed:Effect of whey protein on the in vivo release of aldehydes.

PubMed:[Maturation study of low fat Chanco cheese made with homogenized milk].

PubMed:Detection and prediction of hydrolytic rancidity in milk by multiple regression analysis of short-chain free Fatty acids determined by solid phase microextraction gas chromatography and quantitative flavor intensity assessment.

PubMed:Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts.

PubMed:Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.

PubMed:Synthesis of the racemate and both enantiomers of massoilactone.

PubMed:Characteristic aroma components of rennet casein.

PubMed:Lipase catalyzed modification of milkfat.

PubMed:Invited review: perspectives on the basis of the rheology and texture properties of cheese.

PubMed:Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal.

PubMed:Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.

PubMed:Effects of processing methods on the quality and acceptability of melon milk.

PubMed:Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese.

PubMed:Microencapsulation of water-soluble isoflavone and physico-chemical property in milk.

PubMed:A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis.

PubMed:Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk.

PubMed:Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

PubMed:Determining flavor and flavor variability in commercially produced liquid cheddar whey.

PubMed:Purification and partial characterization of psychrotrophic Serratia marcescens lipase.

PubMed:The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.

PubMed:Study of light-induced volatile compounds in goat's milk cheese.

PubMed:A high-protein diet enhances satiety without conditioned taste aversion in the rat.

PubMed:Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.

PubMed:Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions.

PubMed:A nonsense mutation in the FMO3 gene underlies fishy off-flavor in cow's milk.

PubMed:Removal of cholesterol from Cheddar cheese by beta-cyclodextrin.

PubMed:Sweet and sour preferences during childhood: role of early experiences.

PubMed:Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.

PubMed:Amino acid catabolism and generation of volatiles by lactic acid bacteria.

PubMed:Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.

PubMed:Flavor avoidance induced by LiCl and dexfenfluramine in rats and mice using nondeprivation protocols.

PubMed:Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, produced by Lactococcus lactis DPC5552.

PubMed:Consumer acceptability versus trained sensory panel scores of powdered milk shelf-life defects.

PubMed:Monitoring chemical and physical changes during thermal flavor generation.

PubMed:Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry.

PubMed:Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.

PubMed:Optimizing conditions for thermal processes of soy milk.

PubMed:Flavor experiences during formula feeding are related to preferences during childhood.

PubMed:Source of enterococci in a farmhouse raw-milk cheese.

PubMed:Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.

PubMed:Interpretation of commercial food ingredient labels by parents of food-allergic children.

PubMed:Cafeteria factors that influence milk-drinking behaviors of elementary school children: grounded theory approach.

PubMed:Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures.

PubMed:Vitamin A degradation and light-oxidized flavor defects in milk.

PubMed:Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.

PubMed:Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages.

PubMed:Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions.

PubMed:Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.

PubMed:Chemometric analysis of Ragusano cheese flavor.

PubMed:Volatile flavor components of stored nonfat dry milk.

PubMed:Relationships among dietary roasted soybeans, milk components, and spontaneous oxidized flavor of milk.

PubMed:Citrate metabolism by Enterococcus faecalis FAIR-E 229.

PubMed:Effect of dietary vitamin C on concentrations of ascorbic acid in plasma and milk.

PubMed:Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.

PubMed:The improvement of milk by cultivation with ciliates.

PubMed:[Aroma-forming substance from a culture of the mold fungus Penicillium roqueforti during growth on milk curds].

PubMed:Aroma compounds of fresh milk from New Zealand cows fed different diets.

PubMed:Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption.

PubMed:Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France.

PubMed:SPME-MS-MVA as a rapid technique for assessing oxidation off-flavors in foods.

PubMed:Influence of surface finish on the cleanability of stainless steel.

PubMed:Effectiveness of poly(ethylene terephthalate) and high-density polyethylene in protection of milk flavor.

PubMed:Aroma-active components of nonfat dry milk.

PubMed:Prenatal and postnatal flavor learning by human infants.

PubMed:Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk.

PubMed:Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.

PubMed:Effect of various dairy packaging materials on the shelf life and flavor of pasteurized milk.

PubMed:Characteristic aroma components of British Farmhouse Cheddar cheese.

PubMed:Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.

PubMed:Composition and properties of milk and butter from cows fed fish oil.

PubMed:Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.

PubMed:Influence of high-oryzanol rice bran oil on the oxidative stability of whole milk powder.

PubMed:Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.

PubMed:[Elaboration of an yogurt made of a milk and chickpea (Cicer arietinum) mixture].

PubMed:Milk fat composition of Holstein and Jersey cows with control or depleted copper status and fed whole soybeans or tallow.

PubMed:Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese.

PubMed:Characterization and localization of a cheese georegion using edaphic criteria (Jura mountains, France).

PubMed:Determination of short-chain free fatty acids in lipolyzed milk fat by capillary electrophoresis.

PubMed:Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.

PubMed:Molecular and phenotypic characterization of Pseudomonas spp. isolated from milk.

PubMed:Organic acids and volatile flavor components evolved during refrigerated storage of kefir.

PubMed:Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.

PubMed:Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components.

PubMed:Altering the fat content affects flavor release in a model yogurt system.

PubMed:Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal.

PubMed:Some practical implications of the milk mucins.

PubMed:Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures.

PubMed:Combined effects of carbon dioxide addition and barrier films on microbial and sensory changes in pasteurized milk.

PubMed:Effect of ethanol in feed on milk flavor and chemical composition.

PubMed:Smoking and the flavor of breast milk.

PubMed:Production of bioingredients from Kluyveromyces marxianus grown on whey: an alternative.

PubMed:Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage.

PubMed:Sensory and physical properties of ice creams containing milk fat or fat replacers.

PubMed:Influence of salt on the quality of reduced fat cheddar cheese.

PubMed:The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.

PubMed:Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride.

PubMed:Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk.

PubMed:Effect of milk fat content on flavor perception of vanilla ice cream.

PubMed:Alterations in adolescents' sensory taste preferences during and after pregnancy.

PubMed:Infants' suckling responses to the flavor of alcohol in mothers' milk.

PubMed:Influence of milking three times a day on milk quality.

PubMed:Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).

PubMed:Effects of homogenization pressure and stabilizers on some physical characteristics of a beverage prepared from partially defatted, roasted peanuts.

PubMed:A review of the interactions between milk proteins and dairy flavor compounds.

PubMed:Mothers and their infants: peptide-mediated physiological, behavioral and affective changes during suckling.

PubMed:Effects of a supplemental liquid yeast product on feed intake, ruminal profiles, and yield, composition, and organoleptic characteristics of milk from lactating Holstein cows.

PubMed:Odorous constituents of ovine milk in relationship to diet.

PubMed:Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin.

PubMed:Optokinetic rotation-induced taste aversions correlate with over-all symptoms of motion sickness in humans.

PubMed:Fats for the food industry: implications for cholesterol-lowering.

PubMed:[Disorders of the sense of smell and taste].

PubMed:[Treatment of constipation in pregnant women. A multicenter study in a gynecological practice].

PubMed:Olfactory dysfunction and related nutritional risk in free-living, elderly women.

PubMed:Soy protein products: processing and use.

PubMed:Mother's milk: a medium for early flavor experiences.

PubMed:Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage.

PubMed:Aspartame stability in commercially sterilized flavored dairy beverages.

PubMed:Feed and animal factors influencing milk fat composition.

PubMed:[Development of a feeding formula from a protein concentrate of chick-pea (Cicer arietinum)].

PubMed:[Development of an energy food for athletes].

PubMed:Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.

PubMed:Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins.

PubMed:Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin.

PubMed:Manufacture of nonfat yogurt from a high milk protein powder.

PubMed:The transfer of alcohol to human milk. Effects on flavor and the infant's behavior.

PubMed:Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.

PubMed:Impact of bovine somatotropin on dairying in eastern Europe.

PubMed:A review of quality and processing suitability of milk from cows treated with bovine somatotropin.

PubMed:[Chemical and microbiological studies of microwave-treated milk].

PubMed:Insulin modifies flavor aversions and preferences in real- and sham-feeding rats.

PubMed:Glycolysis and related reactions during cheese manufacture and ripening.

PubMed:[Change in food proteins during technological processing].

PubMed:Performance of cows in early lactation fed isonitrogenous diets containing soybean meal or animal by-product meals.

PubMed:Development of an infant food product based on fermented milk, cereals and soybean.

PubMed:[Amaranth: a technological alternative in child nutrition].

PubMed:Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet.

PubMed:Quality assessment of pasteurized fluid milk as related to lipopolysaccharide content.

PubMed:Protein conversion efficiencies of four test diets based on milk, two milk and tea treatments, and casein.

PubMed:Off-flavors in milk.

PubMed:Removal of penicillin G from contaminated milk by ultrafiltration.

PubMed:Early weaning does not accelerate the expression of nursing-related taste aversions.

PubMed:Sham feeding, flavor associations and diet self-selection as indicators of feeding satiety or aversive effects of peptide hormones.

PubMed:Whole rolled sunflower seeds with or without additional limestone in lactating dairy cattle rations.

PubMed:Insulin suppresses intake without inducing illness in sham feeding rats.

PubMed:Weaning practices in deprived environments: the weaning dilemma.

PubMed:The genus Allium--Part 3.

PubMed:The genus Allium. Part 2.

PubMed:A specialization of taste aversion learning during suckling and its weaning-associated transformation.

PubMed:Characterization of male goat odors: 6-trans nonenal.

PubMed:Calcium absorption and acceptance of low-lactose milk among children with primary lactase deficiency.

PubMed:Vitamin A oxidation products responsible for haylike flavor production in nonfat dry milk.

PubMed:Flavor potentiators.

PubMed:[Consumption of a supplemented food by pregnant women and wet nurses in a Ribeirão Preto health unit, Brazil].

PubMed:[Formulation of a rice-based beverage of high nutritive value].

PubMed:UHT milk: production, quality, and economics.

PubMed:Influence of similarly flavored milk replacers and starters on calf starter consumption and growth.

PubMed:Flavor preexposures in a conditioned taste aversion situation: a dissociation of behavioral and endocrine effects in rats.

PubMed:Photodegradation of riboflavin in milks exposed to fluorescent light.

PubMed:Fortification of soft drinks with protein from cottage cheese whey.

PubMed:Composition of cheddar cheese made with different milk clotting enzymes.

PubMed:Pregastric esterase and other oral lipases--a review.

PubMed:Hydrolysis of lactose by immobilized microorganisms.

PubMed:Incidence and identification of phospholipase C-producing bacteria in fresh and spoiled homogenized milk.

PubMed:Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.

PubMed:Rapid discrimination of rewarding nutrient by the upper gastrointestinal tract.

PubMed:B-complex vitamins in cultured and acidified yogurt.

PubMed:Mustard meal in dairy rations.

PubMed:Heat resistant proteases produced in milk by psychrotrophic bacteria of dairy origin.

PubMed:Establishment of a flavor preference in rats: importance of nursing and weaning experience.

PubMed:Mother's milk: a medium for transmission of cues reflecting the flavor of mother's diet.

PubMed:Characterization of a heat-stable protease of Pseudomonas fluorescens P26.

PubMed:Effects on flavor of fortifying milk with iron and absorption of the iron from intestinal tract of rats.

PubMed:Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.

PubMed:Recuperation from illness: flavor enhancement for rats.

PubMed:Concentrated cultures of Leuconostoc citrovorum.

PubMed:Free fatty acids and the flavor of dairy products.

PubMed:Effect of pollution of air with ozone on flavor of spray-dried milks.

PubMed:Chemical and flavor changes in sterile concentrated milk during storage.

PubMed:[Pharmacological investigation of substances acting on the sense of smell. 2. Investigation with regard to toxicity and general pharmacological actions of Milfer, enzyme-modified milk flavor].

PubMed:Milk production of cows on protein-free feed.

PubMed:Growth and chlorophyll production in plant callus tissues grown in vitro.

PubMed:Selenium and its relation to oxidized flavor in milk.

PubMed:Psychrophilic bacteria. 3. Population levels associated with flavor or physical change in milk.

PubMed:MOISTURE CONTENT AND FLAVOR STABILITY OF BATCH VACUUM FOAM-DRIED WHOLE MILK.

PubMed:EFFECT OF STERILIZATION AND STORAGE ON THE FLAVOR OF GOAT MILK.

PubMed:INFLUENCE OF CALCIUM CONCENTRATION IN MILK UPON COOKED FLAVOR DEVELOPMENT.

PubMed:PHYSICAL AND FLAVOR STABILITY OF FROZEN MILK DIALYZED AGAINST SIMULATED ULTRAFILTRATES.

PubMed:INFLUENCE OF HOMOGENIZATION, COPPER, AND ASCORBIC ACID ON FLAVOR IN MILK.

PubMed:The role of lactones in flavor deterioration of milk fat.

PubMed:Methionine; origin of sunlight flavor in milk.

PubMed:Some factors affecting the flavor of milk and milk products.

PubMed:Effect of oxygen on color and flavor of heated milk.

PubMed:Photoinactivation of Milk Fat Lipase and the Origin of Bitter Flavor in Milk.

PubMed:Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

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