cheddar cheese

Articles:

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

PubMed:Cheddar cheese ripening and flavor characterization: a review.

PubMed:Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.

PubMed:Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.

PubMed:Characteristics of miniature cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.

PubMed:Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography.

PubMed:Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey.

PubMed:Absence of growth of Listeria monocytogenes in naturally contaminated Cheddar cheese.

PubMed:The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.

PubMed:Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution.

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

PubMed:The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese.

PubMed:The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.

PubMed:Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese.

PubMed:Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product.

PubMed:The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.

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

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

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

PubMed:Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses.

PubMed:Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.

PubMed:Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate.

PubMed:Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese.

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

PubMed:Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.

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

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

PubMed:Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification.

PubMed:Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model.

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

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:A potent probiotic strain from cheddar cheese.

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

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:Effect of zinc fortification on Cheddar cheese quality.

PubMed:Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.

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

PubMed:Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment.

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

PubMed:Antimicrobial activity of natural agents coated on starch-based films against Staphylococcus aureus.

PubMed:Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C.

PubMed:Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.

PubMed:Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane.

PubMed:A comparison of the environmental impact of Jersey compared with Holstein milk for cheese production.

PubMed:Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach.

PubMed:Effect of sodium gluconate on the solubility of calcium lactate.

PubMed:FTIR analysis of protein secondary structure in cheddar cheese during ripening.

PubMed:Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system.

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

PubMed:Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese.

PubMed:Prevalence and antimicrobial resistance of Salmonella isolated from lactating cows and in contact humans in dairy farms of Addis Ababa: a cross sectional study.

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

PubMed:Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.

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

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

PubMed:Evaluation of VIDAS Listeria species Xpress (LSX) immunoassay method for the detection of Listeria species in foods: collaborative study.

PubMed:Impact of microencapsulated peptidase (Aspergillus oryzae) on cheddar cheese proteolysis and its biologically active peptide profile.

PubMed:Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States.

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

PubMed:Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese.

PubMed:Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk.

PubMed:Detection of Mycobacterium avium ssp. paratuberculosis in cheese, milk powder and milk using IS900 and f57-based qPCR assays.

PubMed:Invited review: A commentary on predictive cheese yield formulas.

PubMed:Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.

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

PubMed:Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria.

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

PubMed:Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese.

PubMed:Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure.

PubMed:Multistate outbreak of Escherichia coli O157:H7 infections associated with a national fast-food chain, 2006: a study incorporating epidemiological and food source traceback results.

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

PubMed:Composition, coagulation properties, and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based dairying system.

PubMed:Cheese is a reliable alternative meal for solid-phase gastric emptying study.

PubMed:Does eating cheese have a tendency to increase a person's cholesterol? Would eating a hard, sharp, aged cheddar cheese be more harmful than eating cottage cheese or a soft cream cheese?

PubMed:Sensitive and rapid molecular detection assays for Salmonella enterica serovars Typhimurium and Heidelberg.

PubMed:Physicochemical characterization of mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys.

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

PubMed:Mapping differences in consumer perception of sharp cheddar cheese in the United States.

PubMed:Exploitation of the diverse insertion sequence element content of dairy Lactobacillus helveticus starters as a rapid method to identify different strains.

PubMed:Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.

PubMed:Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization.

PubMed:Determination of the lactose and galactose content of cheese for use in the galactosaemia diet.

PubMed:Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy.

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

PubMed:Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.

PubMed:Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy.

PubMed:The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin.

PubMed:Consumer preferences for mild cheddar cheese flavors.

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

PubMed:Glass and polymeric membrane electrodes for the measurement of pH in milk and cheese.

PubMed:Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.

PubMed:RNA extraction from cheese for analysis of in situ gene expression of Lactococcus lactis.

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

PubMed:Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.

PubMed:Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer.

PubMed:The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults.

PubMed:Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.

PubMed:Characterization of calcium lactate crystals on cheddar cheese by image analysis.

PubMed:Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.

PubMed:Microscopic approach for the identification of cationic membrane fouling during cheddar cheese whey electroacidification.

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

PubMed:Measurement of the oxidation-reduction potential of cheddar cheese.

PubMed:Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids.

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

PubMed:The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.

PubMed:Improvement of moistness and texture of high omega-3 fatty acid mackerel nuggets by inclusion of moisture-releasing ingredients.

PubMed:Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method.

PubMed:Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese.

PubMed:Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.

PubMed:Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.

PubMed:Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.

PubMed:Hot topic: Black spot defect in Cheddar cheese linked to intramammary teat sealant.

PubMed:Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.

PubMed:Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.

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

PubMed:The influence of manufacture on the free D-amino acid content of Cheddar cheese.

PubMed:Intake and risk assessment of nitrate and nitrite from New Zealand foods and drinking water.

PubMed:Determination of quantitative food consumption levels for use in microbial risk assessments: cheddar cheese as an example.

PubMed:Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production.

PubMed:Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of cheddar cheese.

PubMed:Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.

PubMed:Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.

PubMed:Fermented dairy products: knowledge and consumption.

PubMed:Combining olfaction and cognition measures to screen for mild cognitive impairment.

PubMed:Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.

PubMed:Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.

PubMed:Starter bacteria are the prime agents of lipolysis in cheddar cheese.

PubMed:Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.

PubMed:Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach.

PubMed:Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.

PubMed:Biotechnological methods to accelerate cheddar cheese ripening.

PubMed:Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.

PubMed:Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and cheddar cheese extract.

PubMed:Analysis of the volatile components of cheddar cheese by direct thermal desorption-GC x GC-TOF/MS.

PubMed:Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk.

PubMed:Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheese.

PubMed:Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.

PubMed:Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.

PubMed:Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH buffering properties of cheese.

PubMed:A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese.

PubMed:Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.

PubMed:The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods.

PubMed:Two mathematical programming models of cheese manufacture.

PubMed:Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.

PubMed:Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese.

PubMed:Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.

PubMed:Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.

PubMed:Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.

PubMed:Biting efficiency in relation to incisal angulation.

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

PubMed:Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.

PubMed:Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese.

PubMed:Altered specificity of lactococcal proteinase p(i) (lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese.

PubMed:Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese.

PubMed:Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: cryo-scanning electron microscopy observations.

PubMed:Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.

PubMed:Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.

PubMed:Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.

PubMed:Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese.

PubMed:Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility.

PubMed:Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese.

PubMed:Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.

PubMed:Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese.

PubMed:The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.

PubMed:Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.

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

PubMed:Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects.

PubMed:Precipitation of cheddar cheese whey lipids by electrochemical acidification.

PubMed:Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.

PubMed:Cognitive modulation of olfactory processing.

PubMed:Identification of endopeptidase genes from the genomic sequence of Lactobacillus helveticus CNRZ32 and the role of these genes in hydrolysis of model bitter peptides.

PubMed:A microfiltration process to maximize removal of serum proteins from skim milk before cheese making.

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

PubMed:Storage stability of lutein during ripening of cheddar cheese.

PubMed:Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.

PubMed:Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.

PubMed:Short communication: comparison of covered and uncovered Schreiber test for cheese meltability evaluation.

PubMed:Analysis of phospho- and sphingolipids in dairy products by a new HPLC method.

PubMed:Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli.

PubMed:Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.

PubMed:Direct detection of bacterial pathogens in representative dairy products using a combined bacterial concentration-PCR approach.

PubMed:Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.

PubMed:Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.

PubMed:Impact of milk preacidification with CO2 on cheddar cheese composition and yield.

PubMed:Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.

PubMed:Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds.

PubMed:Reduction of salt (NaCl) losses during the manufacture of cheddar cheese.

PubMed:Characterization of nutty flavor in cheddar cheese.

PubMed:Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheese.

PubMed:Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.

PubMed:Evaluation of salt whey as an ingredient in processed cheese.

PubMed:Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheese.

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

PubMed:The effect of alpha-ketoglutaric acid on amino acid utilization by nonstarter Lactobacillus spp. isolated from Cheddar cheese.

PubMed:Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese.

PubMed:Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey.

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

PubMed:Texture, proteolysis and viable lactic acid bacteria in commercial cheddar cheeses treated with high pressure.

PubMed:A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows.

PubMed:Preference mapping of Cheddar cheese with varying maturity levels.

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

PubMed:Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese.

PubMed:Volatile organic compounds in foods: a five year study.

PubMed:Iodixanol development of a laboratory-scale technique to monitor the persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar cheese.

PubMed:A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening.

PubMed:Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation.

PubMed:Effect of sodium citrate on structure-function relationships of Cheddar cheese.

PubMed:3M Petrifilm enterobacteriaceae count plate method for enumeration of enterobacteriaceae in selected foods: collaborative study.

PubMed:Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.

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

PubMed:Evaluation of culture media for the recovery of Mycobacterium avium subsp. paratuberculosis from Cheddar cheese.

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

PubMed:Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.

PubMed:Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese.

PubMed:Yeasts as adjunct starters in matured Cheddar cheese.

PubMed:The effect of application of cold natural smoke on the ripening of Cheddar cheese.

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

PubMed:Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.

PubMed:Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins.

PubMed:Transfer of protein from milk to cheese.

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

PubMed:Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.

PubMed:Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.

PubMed:A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.

PubMed:Optimization and validation of a rapid method to determine citrate and inorganic phosphate in milk by capillary electrophoresis.

PubMed:Production of an exopolysaccharide-containing whey protein concentrate by fermentation of whey.

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

PubMed:Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture.

PubMed:An empirical method for prediction of cheese yield.

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

PubMed:Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield.

PubMed:Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening.

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

PubMed:Temperature-induced moisture migration in reduced-fat Cheddar cheese.

PubMed:Statistical data validation methods for large cheese plant database.

PubMed:Thermal inactivation of chymosin during cheese manufacture.

PubMed:Assessment of the effect of selected snack foods on the remineralization/demineralization of enamel and dentin.

PubMed:Relationship between MALDI-TOF analysis of beta-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheese.

PubMed:Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture.

PubMed:Lactococcus lactis DPC5598, a plasmid-free derivative of a commercial starter, provides a valuable alternative host for culture improvement studies.

PubMed:Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese.

PubMed:Dry rehydratable film method for rapid enumeration of coliforms in foods (3M Petrifilm Rapid Coliform Count plate): collaborative study.

PubMed:Use of lacticin 481 to facilitate delivery of the bacteriophage resistance plasmid, pCBG104 to cheese starters.

PubMed:The use of cadmium resistance on the phage-resistance plasmid pNP40 facilitates selection for its horizontal transfer to industrial dairy starter lactococci.

PubMed:Petrifilm rapid S. aureus Count Plate method for rapid enumeration of Staphylococcus aureus in selected foods: collaborative study.

PubMed:Oral clearance and acid production of dairy products during interaction with sweet foods.

PubMed:Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment.

PubMed:Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.

PubMed:Analysis of free fatty acids in whey products by solid-phase microextraction.

PubMed:Pinkish colouration in Cheddar cheese--description and factors contributing to its formation.

PubMed:Streptococcus thermophilus in cheddar cheese--production and fate of galactose.

PubMed:Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milk.

PubMed:Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.

PubMed:Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.

PubMed:Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures.

PubMed:Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds.

PubMed:Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products.

PubMed:Moisture nonuniformity and sampling errors in large cheddar cheese blocks.

PubMed:Membrane inlet mass spectrometric measurement of O2 and CO2 gradients in cultures of Lactobacillus paracasei and a developing Cheddar cheese ecosystem.

PubMed:Characteristic aroma components of British Farmhouse Cheddar cheese.

PubMed:Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese.

PubMed:Demineralization of a wide variety of foods for the renal patient.

PubMed:A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.

PubMed:Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.

PubMed:Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy.

PubMed:Diversity of sulfur compound production in lactic acid bacteria.

PubMed:Modeling of pH and acidity for industrial cheese production.

PubMed:Chitosan-based coagulating agents for treatment of cheddar cheese whey.

PubMed:Use of hydrostatic pressure for inactivation of microbial contaminants in cheese.

PubMed:The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods.

PubMed:Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.

PubMed:Use of ultrasound to assess Cheddar cheese characteristics.

PubMed:Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.

PubMed:Amino acid fermentation in non-starter Lactobacillus spp. isolated from cheddar cheese.

PubMed:Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese.

PubMed:Isolation and characterization of whey phospholipids.

PubMed:Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese.

PubMed:Sulfur metabolism in bacteria associated with cheese.

PubMed:Heat resistance of Lactobacillus spp. isolated from Cheddar cheese.

PubMed:Managing diet quality for cheddar cheese manufacturing milk. 2. Pasture v. grain supplements.

PubMed:Managing diet quality for Cheddar cheese manufacturing milk. 1. The influence of protein and energy supplements.

PubMed:Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese.

PubMed:Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract.

PubMed:Specificity of lactococcus lactis subsp. cremoris SK11 proteinase, lactocepin III, in low-water-activity, high-salt-concentration humectant systems and its stability compared with that of lactocepin I

PubMed:Identification of four phage resistance plasmids from Lactococcus lactis subsp. cremoris HO2.

PubMed:Seasonal changes in protein composition of whey from commercial manufacture of caprine and ovine specialty cheeses.

PubMed:In vivo assessment of dental plaque pH changes in children after ingestion of snack foods.

PubMed:Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy.

PubMed:Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, To control listeria monocytogenes in cheddar cheese

PubMed:Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci.

PubMed:Biofilms in food processing environments.

PubMed:Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture.

PubMed:Design of a phage-insensitive lactococcal dairy starter via sequential transfer of naturally occurring conjugative plasmids

PubMed:Purification and characterization of L-methionine gamma-lyase from brevibacterium linens BL2

PubMed:Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria

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

PubMed:Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains.

PubMed:Milk catalase activity as an indicator of thermization treatments used in the manufacture of cheddar cheese.

PubMed:Isolation of bovine immunoglobulin G subclasses from milk, colostrum, and whey using immobilized egg yolk antibodies.

PubMed:Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese.

PubMed:Salmonella gold-coast and cheddar cheese: update.

PubMed:Cheddar cheese: influence of milking frequency and stage of lactation on composition and yield.

PubMed:Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.

PubMed:The ldh phylogeny for environmental isolates of Lactococcus lactis is consistent with rRNA genotypes but not with phenotypes.

PubMed:Fluoride and hard cheese exposure on etched enamel in neck-irradiated patients in situ.

PubMed:Production of antifungal substance by Lactococcus lactis subsp. lactis CHD-28.3.

PubMed:Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation.

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

PubMed:Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese.

PubMed:An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147.

PubMed:Beta-casomorphins: analysis in cheese and susceptibility to proteolytic enzymes from Lactococcus lactis ssp. cremoris.

PubMed:Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction.

PubMed:Seasonal influences on Cheddar cheese manufacture: influence of diet quality and stage of lactation.

PubMed:Multivessel supercritical fluid extraction of food items in Total Diet Study.

PubMed:Cheddar cheese flavour and chemical indices: changes during maturation.

PubMed:Technology of manufacturing reduced-fat cheddar cheese.

PubMed:Time-temperature effects on microbial, chemical and sensory changes during cooling and aging of cheddar cheese.

PubMed:Effect of genetically modifying the lactococcal proteolytic system on ripening and flavor development in cheddar cheese.

PubMed:Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods.

PubMed:Partial identification of peptides from the water-insoluble fraction of cheddar cheese.

PubMed:Growth and viability of Bifidobacterium bifidum in cheddar cheese.

PubMed:Dietary variety enhances meal size in golden hamsters.

PubMed:No effect of extended home use on linking for sensory characteristics of reduced-fat foods.

PubMed:The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.

PubMed:Monitoring cheddar cheese ripening by chemical indices of proteolysis. 3. Identification of several high-molecular mass peptides.

PubMed:Shelf-life of pasteurized process cheese spreads made from cheddar cheese manufactured with a nisin-producing starter culture.

PubMed:Salmonellae, salmonellosis, and dairy foods: a review.

PubMed:Fungi causing thread mould spoilage of vacuum packaged Cheddar cheese during maturation.

PubMed:Effective cleaning and sanitizing of polysulfone ultrafiltration membrane systems.

PubMed:Use of electron beam irradiation for mold decontamination on cheddar cheese.

PubMed:Effect of hard cheese exposure, with and without fluoride prerinse, on the rehardening of softened human enamel.

PubMed:Development and application of oligonucleotide probes for identification of Lactococcus lactis subsp. cremoris.

PubMed:Rapid and sensitive sandwich enzyme-linked immunosorbent assay for detection of staphylococcal enterotoxin B in cheese.

PubMed:Listeria faecal carriage by renal transplant recipients, haemodialysis patients and patients in general practice: its relation to season, drug therapy, foreign travel, animal exposure and diet.

PubMed:Effect of long-term bovine somatotropin (sometribove) treatment on nitrogen (protein) distribution in Jersey milk.

PubMed:Sensitive enzyme-amplified electrical immunoassay for protein A-bearing Staphylococcus aureus in foods.

PubMed:Effective control of microbial populations in polysulfone ultrafiltration membrane systems.

PubMed:Evaluation of a predictive mathematical model of di-(2-ethylhexyl) adipate plasticizer migration from PVC film into foods.

PubMed:Changes in food patterns during a low-fat dietary intervention in women.

PubMed:Fate of Staphylococcus aureus in whey, whey cream, and whey cream butter.

PubMed:Bioavailability of iron-milk-protein complexes and fortified cheddar cheese.

PubMed:Production of hydrogen sulphide in milkfat-coated microcapsules containing Brevibacterium linens and cysteine.

PubMed:Characterization of a Lactobacillus strain producing white crystals on cheddar cheese.

PubMed:Temperature-independent pectin gel method for coliform determination in dairy products: collaborative study.

PubMed:Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese.

PubMed:Separation of immunoglobulins and lactoferrin from cheese whey by chelating chromatography.

PubMed:Determination of moisture in Cheddar cheese by near infrared reflectance spectroscopy.

PubMed:Isolation of bovine immunoglobulins and lactoferrin from whey proteins by gel filtration techniques.

PubMed:The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients.

PubMed:Beta-lactamase-producing mutants of Streptococcus cremoris.

PubMed:Effects of water-soluble components of cheese on experimental caries in humans.

PubMed:Laboratory studies on salmonella-contaminated cheese involved in a major outbreak of gastroenteritis.

PubMed:Purification and characterization of extracellular caseinolytic enzyme of Micrococcus sp. MCC-315 isolated from cheddar cheese.

PubMed:Molecular analysis confirms food source and simultaneous involvement of two distinct but related subgroups of Salmonella typhimurium bacteriophage type 10 in major interprovincial Salmonella outbreak.

PubMed:Infective dose of Salmonella typhimurium in cheddar cheese.

PubMed:Lactate metabolism by pediococci isolated from cheese.

PubMed:Glycaemic effects of bread and marmalade in insulin-dependent diabetes.

PubMed:Enumeration of total coliforms, fecal coliforms, and Escherichia coli in foods by hydrophobic grid membrane filter: collaborative study.

PubMed:Effect of cheese, with and without sucrose, on dental caries and recovery of Streptococcus mutans in rats.

PubMed:The acidogenic potential of reference foods and snacks at interproximal sites in the human dentition.

PubMed:Aflatoxin M1 in manufactured dairy products produced in the United States in 1979.

PubMed:Determination of staphylococcal enterotoxin A in cheddar cheese produced without starter activity.

PubMed:Epidemic salmonellosis from cheddar cheese: surveillance and prevention.

PubMed:Production of penicillic acid and patulin by an atypical Penicillium roqueforti isolate.

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

PubMed:Survival of foot-and-mouth disease virus in cheese.

PubMed:Tissue pressure under complete maxillary dentures.

PubMed:Characteristics of bacteria isolated by the anaerobic roll-tube method from cheeses and ground beef.

PubMed:Influence of carbohydrate and nitrogen source on patulin production by Penicillium patulum.

PubMed:Staphylococcal enterotoxin C: solid-phase radioimmunoassay.

PubMed:Acid phosphatases activity in cheese and starters.

PubMed:Provisional tables on the zinc content of foods.

PubMed:Cheddar cheese with increased polyunsaturated fatty acids.

PubMed:Cheddar cheese as a vehicle for viruses.

PubMed:Staphylococcal enterotoxins A and B: solid-phase radioimmunoassay in food.

PubMed:Staphylococcal enterotoxin. A development in cheddar cheese slurries.

PubMed:Quantitative determination of sorbic acid in cheddar cheese by gas-liquid chromatography.

PubMed:Symposium on microbial changes in foods. Relationship of the microflora to the flavour fo cheddar cheese.

PubMed:Idiopathic postural hypotension: physiologic observations and report of a new mode of therapy.

PubMed:Survival and activity of frozen starter cultures for cheese manufacture.

PubMed:Effect of spermine on host-cell lysis and reproduction by a lactic streptococcal bacteriophage.

PubMed:Carbohydrate metabolism in Cheddar cheese. I. N-acetylneuraminic acid, 2-deoxy-D-ribose, and phosphorylated sugars.

PubMed:Growth stimulation of Lactobacillus species by lactic streptococci.

PubMed:Behavior of Salmonella typhimurium during manufacture and curing of cheddar cheese.

PubMed:Some factors influencing carbon dioxide production by Leuconostoc citrovorum.

PubMed:Formation of aflatoxin in cheddar cheese by aspergillus flavus and aspergillus parasiticus.

PubMed:Composition of seams in cheddar cheese.

PubMed:Changes in the proteins in cheddar cheese made from milk heated at different temperatures.

PubMed:Thermal resistance of Staphylococcus aureus in milk, whey, and phosphate buffer.

PubMed:Partial glycerides in the fat of cheddar cheese.

PubMed:Flavor of cheddar cheese.

PubMed:B-COMPLEX VITAMIN CONTENT OF CHEDDAR CHEESE.

PubMed:THE CHARACTERIZATION OF LACTOBACILLI FROM CHEDDAR CHEESE. II. A NUMERICAL ANALYSIS OF THE DATA BY MEANS OF AN ELECTRONIC COMPUTER.

PubMed:OCCURRENCE OF COAGULASE-POSITIVE STAPHYLOCOCCI IN CHEDDAR CHEESE.

PubMed:The effects of lactobacilli on the quality of Cheddar cheese made from pasteurized milk.

PubMed:The retention of nutrients in cheese making; thiamine in Cheddar cheese made from raw and pasteurized milk.

PubMed:Longevity of Typhoid Bacilli in Cheddar Cheese : A Study Following an Outbreak of Typhoid Fever Traced to Cheese.

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