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Research in Microbiology|October 10, 1998
Characterization of the Lactobacillus helveticus groESL operonJ R Broadbent, C J Oberg, L WeiJournal of Dairy Science|October 19, 2005
Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheeseD J McMahon, B Paulson, C J ObergJournal of Dairy Science|January 7, 2003
Test for measuring the stretchability of melted cheeseR L Fife, D J McMahon, C J ObergJournal of Dairy Science|September 26, 2003
Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheeseJ R Broadbent, K Houck, M E Johnson, et al.Letters in Applied Microbiology|May 25, 2002
Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricusC J Oberg, J R Broadbent, M Strickland, et al.JDS Communications|January 29, 2025
Survey of sodium gluconate content in retail Cheddar cheeseN Mishra, D J McMahon, C J Oberg, et al.Journal of Dairy Science|April 22, 2003
Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheeseS R White, J R Broadbent, C J Oberg, et al.Journal of Dairy Science|January 5, 2002
Reversibility of the temperature-dependent opacity of nonfat mozzarella cheeseR I Dave, D J McMahon, J R Broadbent, et al.Applied and Environmental Microbiology|March 1, 1996
Development and characterization of lactose-positive pediococcus species for milk fermentationS L Caldwell, D J McMahon, C J Oberg, et al.Journal of Dairy Science|October 5, 2002
Temperature effect on structure-opacity relationships of nonfat mozzarella cheeseA J Pastorino, R I Dave, C J Oberg, et al.Pageof 2