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Journal of Dairy Science
|
July 1, 2020
Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese
Lizandra F Paludetti, Tom F O'Callaghan, Jeremiah J Sheehan, et al.
Frontiers in Microbiology
|
January 25, 2013
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
Daniel J O'Sullivan, Linda Giblin, Paul L H McSweeney, et al.
Food Chemistry
|
August 11, 2020
Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio
Prabin Lamichhane, Prateek Sharma, Alan L Kelly, et al.
Journal of Dairy Science
|
January 26, 2016
Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese
Daniel J O'Sullivan, Paul L H McSweeney, Paul D Cotter, et al.
Msystems
|
March 6, 2024
Seasonal and geographical impact on the Irish raw milk microbiota correlates with chemical composition and climatic variables
Min Yap, Orla O'Sullivan, Paul W O'Toole, et al.
Frontiers in Microbiology
|
July 21, 2018
Evaluation of the Potential of <i>Lactobacillus paracasei</i> Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese
Ewelina Stefanovic, Kieran N Kilcawley, Clara Roces, et al.
Journal of Dairy Science
|
November 19, 2018
Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure
Ram R Panthi, Alan L Kelly, Jeremiah J Sheehan, et al.
Journal of Dairy Science
|
April 1, 2019
Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring
Ram R Panthi, Alan L Kelly, Donald J McMahon, et al.
Applied and Environmental Microbiology
|
February 1, 2015
Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese
Daniel J O'Sullivan, Paul D Cotter, Orla O'Sullivan, et al.
Journal of Dairy Science
|
September 6, 2021
Understanding preferences for and consumer behavior toward cheese among a cohort of young, educated, internationally mobile Chinese consumers
Hao Ouyang, Bozhao Li, Mary McCarthy, et al.
Page
of 4
Search research articles
Search
Showing results (11-20 of 33) with videos related to
Sort By:
Page
of 4
Journal of Dairy Science
|
July 1, 2020
Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese
Lizandra F Paludetti, Tom F O'Callaghan, Jeremiah J Sheehan, et al.
Frontiers in Microbiology
|
January 25, 2013
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
Daniel J O'Sullivan, Linda Giblin, Paul L H McSweeney, et al.
Food Chemistry
|
August 11, 2020
Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio
Prabin Lamichhane, Prateek Sharma, Alan L Kelly, et al.
Journal of Dairy Science
|
January 26, 2016
Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese
Daniel J O'Sullivan, Paul L H McSweeney, Paul D Cotter, et al.
Msystems
|
March 6, 2024
Seasonal and geographical impact on the Irish raw milk microbiota correlates with chemical composition and climatic variables
Min Yap, Orla O'Sullivan, Paul W O'Toole, et al.
Frontiers in Microbiology
|
July 21, 2018
Evaluation of the Potential of <i>Lactobacillus paracasei</i> Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese
Ewelina Stefanovic, Kieran N Kilcawley, Clara Roces, et al.
Journal of Dairy Science
|
November 19, 2018
Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure
Ram R Panthi, Alan L Kelly, Jeremiah J Sheehan, et al.
Journal of Dairy Science
|
April 1, 2019
Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring
Ram R Panthi, Alan L Kelly, Donald J McMahon, et al.
Applied and Environmental Microbiology
|
February 1, 2015
Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese
Daniel J O'Sullivan, Paul D Cotter, Orla O'Sullivan, et al.
Journal of Dairy Science
|
September 6, 2021
Understanding preferences for and consumer behavior toward cheese among a cohort of young, educated, internationally mobile Chinese consumers
Hao Ouyang, Bozhao Li, Mary McCarthy, et al.
Page
of 4