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Cheese cheddar type Ab.IgE:ACnc:Pt:Ser:Qn

Known as: Queijo tipo cheddae Ac.IgE:ACnc:Pt:Soro:Qn, ??? ?????? ??? ??.IgE:??????????:??????:???:?????, S--fromage de cheddar, IgE 
National Institutes of Health

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Related topics

6 relations
ACncAntibodiesHypersensitivityIgE Ab

Papers overview

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Highly Cited
2011
Highly Cited
2011
Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.
Highly Cited
2010
Highly Cited
2010
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite… 
Highly Cited
2009
Highly Cited
2009
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture.
This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory… 
Highly Cited
2005
Highly Cited
2005
Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
Full fat, milled-curd Cheddar cheeses (2 kg) were manufactured with 0.0 (control), 0.1, 1.0, or 10.0 micromol of pepstatin (a… 
Highly Cited
2004
Highly Cited
2004
Cutting, by ‘pressing and slicing,’ of thin floppy slices of materials illustrated by experiments on cheddar cheese and salami
Why it is easier to cut with even the sharpest knife when ‘pressing down and sliding’ than when merely ‘pressing down alone’ is… 
Highly Cited
2004
Highly Cited
2004
Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
The effect of incorporating a highly autolytic strain (Lactobacillus delbrueckii subsp. bulgaricus UL12) a proteolytic strain… 
Highly Cited
1999
Highly Cited
1999
Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese.
Cheddar cheese has previously been shown to be an effective vehicle for delivery of viable cells of a probiotic Enterococcus… 
Highly Cited
1998
Highly Cited
1998
Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracaseiStrains
ABSTRACT Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei… 
Highly Cited
1996
Highly Cited
1996
Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese
Summary The effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated… 
Review
1995
Review
1995
Survey of the conjugated linoleic acid contents of dairy products.
The objective of this research was to determine the content of conjugated linoleic acid, an anticarcinogen, in dairy products… 
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