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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

Papers overview

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Highly Cited
2010
Highly Cited
2010
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite… Expand
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Highly Cited
2006
Highly Cited
2006
Two sets of Cheddar cheese were made in which the milk protein level (%, wt/wt) was increased from 3.3 (Control A, CA) to 3.6… Expand
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Highly Cited
2005
Highly Cited
2005
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… Expand
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Highly Cited
2004
Highly Cited
2004
The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in… Expand
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Highly Cited
2004
Highly Cited
2004
Why it is easier to cut with even the sharpest knife when ‘pressing down and sliding’ than when merely ‘pressing down alone’ is… Expand
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Highly Cited
2004
Highly Cited
2004
The effect of incorporating a highly autolytic strain (Lactobacillus delbrueckii subsp. bulgaricus UL12) a proteolytic strain… Expand
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Highly Cited
2001
Highly Cited
2001
: A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240… Expand
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Highly Cited
1999
Highly Cited
1999
Cheddar cheese has previously been shown to be an effective vehicle for delivery of viable cells of a probiotic Enterococcus… Expand
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Highly Cited
1998
Highly Cited
1998
ABSTRACT Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei… Expand
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Highly Cited
1996
Highly Cited
1996
The effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was… Expand
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