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Sources of umami taste in cheddar and Swiss cheesesDRAKE, S. L; CARUNCHIA WHETSTINE, M. E; DRAKE, M. A et al.Journal of food science. 2007, Vol 72, Num 6, issn 0022-1147, S360-S366Article

Biodiversity of the bacterial flora on the surface of a smear cheeseBRENNAN, Noelle M; WARD, Alan C; BERESFORD, Thomas P et al.Applied and environmental microbiology (Print). 2002, Vol 68, Num 2, pp 820-830, issn 0099-2240, 11 p.Article

Whey-cheese production using freeze-dried kefir culture as a starterDIMITRELLOU, D; KOURKOUTAS, Y; BANAT, I. M et al.Journal of applied microbiology (Print). 2007, Vol 103, Num 4, pp 1170-1183, issn 1364-5072, 14 p.Article

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured TherefromBRICKLEY, C. A; AUTY, M. A. E; PIRAINO, P et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, C483-C490Article

Comparison of covered and uncovered schreiber test for cheese meltability evaluationALTAN, A; TURHAN, M; GUNASEKARAN, S et al.Journal of dairy science. 2005, Vol 88, Num 3, pp 857-861, issn 0022-0302, 5 p.Article

Use of cold ultrafiltered retentates for standardization of milks for pizza cheese : Impact on yield and functionalityGOVINDASAMY-LUCEY, S; JAEGGI, J. J; JOHNSON, M. E et al.International dairy journal. 2005, Vol 15, Num 6-9, pp 941-955, issn 0958-6946, 15 p.Conference Paper

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Proteolysis in ultra-filtered and conventional Iranian white cheese during ripeningHESARI, Javad; EHSANI, Mohamed R; MOSAVI, Mohamed A. E et al.International journal of dairy technology. 2007, Vol 60, Num 3, pp 211-220, issn 1364-727X, 10 p.Article

Cheese ripening and technology: abstracts of IDF Symposium, Banff, Canada, March 2000International Dairy Federation special issue. 2000, Num 2, issn 1025-8515, 158 p.Conference Proceedings

Small scale imitation cheese manufacture using a FarinographEL-BAKRY, M; DUGGAN, E; O'RIORDAN, E. D et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 7, pp 1079-1087, issn 0023-6438, 9 p.Article

Effect of some technological parameters during drying of ripening cheese on its physicochemical properties and microstructureCHOJNOWSKI, Władysłłłłław; FORNAL, Jozef; DEC, Bogusław et al.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 41-45, issn 1230-0322, 5 p., SUP1Conference Paper

Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or LongerDRAKE, M. A; YATES, M. D; GERARD, P. D et al.Journal of food science. 2008, Vol 73, Num 5, issn 0022-1147, S199-S208Article

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Surface microflora of four smear-ripened cheesesMOURNER, Jérome; GELSOMINO, Roberto; GOERGES, Stefanie et al.Applied and environmental microbiology (Print). 2005, Vol 71, Num 11, pp 6489-6500, issn 0099-2240, 12 p.Article

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Cheese product innovationsMANN, Ernest.Dairy industries international. 2000, Vol 65, Num 10, pp 17-18, issn 0308-8197Article

Concentrations of major free fatty acids and flavor development in Italian cheese varieties = Teneurs en acides gras libres et développement de la flaveur des variétés de fromages italiensWOO, A. H; LINDSAY, R. C.Journal of dairy science. 1984, Vol 67, Num 5, pp 960-968, issn 0022-0302Article

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Effect of α-keto acids on the development of flavour in Swiss Gruyere-type cheeseCASEY, M. G; BOSSET, J. O; BÜTIKOFER, U et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 2, pp 269-273, issn 0023-6438, 5 p.Article

Effect of gas-producing cultures on titratable acidity and pH in making cottage cheese = Effets des cultures bactériennes à dégagement gazeux sur l'acidité titrable et le pH lors de la fabrication du cottage cheeseEMMONS, D. B; BECKETT, D. C.Journal of dairy science. 1984, Vol 67, Num 10, pp 2192-2199, issn 0022-0302Article

Significance of furosine index in taleggio cheese-makingMASOTTI, F; DE NONI, I.Italian journal of food science. 2005, Vol 17, Num 4, pp 429-436, issn 1120-1770, 8 p.Article

Texture and microflora of vallagret cheese during maturationARYANA, Kayanush J; HAQUE, Andzahur Z.International journal of dairy technology. 2005, Vol 58, Num 1, pp 47-50, issn 1364-727X, 4 p.Article

Über das Vorkommen von bioaktiven Peptiden in Käse = On the occurrence of bioactive peptides in cheeseBACHMANN, Hans-Peter; BÜTIKOFER, Ueli; SIEBER, Robert et al.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2003, Vol 94, Num 2, pp 136-154, issn 1424-1307, 19 p.Article

Proteolysis in model Portuguese cheeses : Effects of rennet and starter culturePEREIRA, Claudia I; GOMES, Eliza O; GOMES, Ana M. P et al.Food chemistry. 2008, Vol 108, Num 3, pp 862-868, issn 0308-8146, 7 p.Article