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Journal of Dairy Science|February 14, 2007
Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bagsA A Hayaloglu, S Cakmakci, E Y Brechany, et al.Journal of Dairy Science|March 22, 2005
Evaluation of bitterness in Ragusano cheeseV Fallico, P L H McSweeney, J Horne, et al.Journal of Applied Microbiology|September 28, 2007
A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheesesT Cronin, M Ziino, C Condurso, et al.Journal of Biotechnology|August 9, 2005
Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulantR Rossano, P Piraino, A D'Ambrosio, et al.International Journal of Food Microbiology|September 22, 2007
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheesesS de Candia, M De Angelis, E Dunlea, et al.Meat Science|November 9, 2011
Characterization of proteolysis during the ripening of semi-dry fermented sausagesM C Hughes, J P Kerry, E K Arendt, et al.Journal of Dairy Science|December 22, 2007
Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese basesC A Brickley, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|December 23, 2019
Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniquesR A Ibáñez, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|November 19, 2013
Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheeseA C Moynihan, S Govindasamy-Lucey, J J Jaeggi, et al.Journal of Dairy Science|July 27, 2010
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheeseN E Costa, J A Hannon, T P Guinee, et al.Pageof 3