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Journal of Dairy Science|March 22, 2003
Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: a reviewJ R Broadbent, D J McMahon, D L Welker, et al.Journal of Dairy Science|May 19, 2015
Increasing stringiness of low-fat mozzarella string cheese using polysaccharidesE N Oberg, C J Oberg, M M Motawee, et al.Journal of Dairy Science|April 29, 2011
Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective mediaC J Oberg, L V Moyes, M J Domek, et al.Journal of Dairy Science|December 19, 2002
Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheeseB S Oommen, D J McMahon, C J Oberg, et al.Journal of Dairy Science|September 26, 2000
Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese wheyB L Petersen, R I Dave, D J McMahon, et al.Applied and Environmental Microbiology|June 3, 1998
Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retentionD Low, J A Ahlgren, D Horne, et al.Letters in Applied Microbiology|April 10, 2014
Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheeseD Porcellato, C Brighton, D J McMahon, et al.Journal of Dairy Science|March 14, 2022
Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconateD J McMahon, K M Sorensen, M J Domek, et al.Journal of Dairy Science|June 11, 2014
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheeseD J McMahon, C J Oberg, M A Drake, et al.Pageof 2