Related references
Note: Only part of the references are listed.Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
K. N. Kilcawley et al.
INTERNATIONAL DAIRY JOURNAL (2012)
Effect of curd washing on composition, lactose metabolism, pH, and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese
Jia Hou et al.
INTERNATIONAL DAIRY JOURNAL (2012)
Distribution of microbial flora, intracellular enzymes and compositional indices throughout a 12 kg Cheddar cheese block during ripening
Angela Sheehan et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Comparison of the effects of various attenuation methods on cell permeability and accessibility of intracellular enzymes in Lactococcus lactis strains
Imelda A. Doolan et al.
INTERNATIONAL DAIRY JOURNAL (2009)
Starter strain related effects on the biochemical and sensory properties of Cheddar cheese
Dara K. Hickey et al.
JOURNAL OF DAIRY RESEARCH (2007)
The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese
DK Hickey et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties
A Sheehan et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Flavor encapsulation in yeasts: Limonene used as a model system for characterization of the release mechanism
V Normand et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Mechanisms of incorporation and release of enzymes into cheese during ripening
MG Wilkinson et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility
A Sheehan et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products
J Delarue et al.
FOOD QUALITY AND PREFERENCE (2004)
Yeasts as adjunct starters in matured Cheddar cheese
AD Ferreira et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
A comparison of 14 jams characterized by conventional profile and a quick original method, the flash profile
V Dairou et al.
JOURNAL OF FOOD SCIENCE (2002)
Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese
CE O'Reilly et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Key odorants in various cheese types as determined by gas chromatography-olfactometry
PMG Curioni et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions
ME Guerzoni et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy
MAE Auty et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)
Cheese flavour formation by amino acid catabolism
M Yvon et al.
INTERNATIONAL DAIRY JOURNAL (2001)
The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese
TP Guinee et al.
INTERNATIONAL DAIRY JOURNAL (2000)