6 results
The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese
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- Journal:
- Journal of Dairy Research / Volume 80 / Issue 4 / November 2013
- Published online by Cambridge University Press:
- 15 October 2013, pp. 418-428
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- November 2013
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Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus
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- Journal:
- Journal of Dairy Research / Volume 73 / Issue 1 / February 2006
- Published online by Cambridge University Press:
- 24 January 2006, pp. 70-73
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- February 2006
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Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4·6-soluble extract from Manchego cheese
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- Journal:
- Journal of Dairy Research / Volume 73 / Issue 1 / February 2006
- Published online by Cambridge University Press:
- 24 January 2006, pp. 87-90
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- February 2006
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The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions
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- Journal:
- Journal of Dairy Research / Volume 72 / Issue 3 / August 2005
- Published online by Cambridge University Press:
- 23 May 2005, pp. 338-348
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- August 2005
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Catabolism of aromatic amino acids in cheese-related bacteria: aminotransferase and decarboxylase activities
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- Journal:
- Journal of Dairy Research / Volume 70 / Issue 2 / May 2003
- Published online by Cambridge University Press:
- 09 May 2003, pp. 249-252
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- May 2003
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Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening
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- Journal:
- Journal of Dairy Research / Volume 70 / Issue 1 / February 2003
- Published online by Cambridge University Press:
- 17 February 2003, pp. 105-113
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- February 2003
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