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Journal of Dairy Science|September 18, 2012
Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestionF Ortakci, J R Broadbent, W R McManus, et al.Journal 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.Journal of Food Science|June 26, 2008
Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetateR L Thompson, C E Carpenter, S Martini, et al.Journal of Dairy Science|December 1, 1989
Nisin inhibits several gram-positive, mastitis-causing pathogensJ R Broadbent, Y C Chou, K Gillies, 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.Journal of Dairy Science|August 11, 2006
Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct cultureM E Carunchia Whetstine, M A Drake, 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.Plasmid|May 1, 1996
Loss of plasmid-mediated oligopeptide transport system in lactococci: another reason for slow milk coagulationW Yu, K Gillies, J K Kondo, et al.Pageof 4