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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2011
2011
The volatile profile of the Spanish goat raw milk cheese of the protected designation of origin (PDO) "Queso Ibores" was studied… (More)
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2010
2010
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite… (More)
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2006
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… (More)
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2005
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… (More)
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2004
2004
The effect of incorporating a highly autolytic strain (Lactobacillus delbrueckii subsp. bulgaricus UL12) a proteolytic strain… (More)
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2003
2003
A nonlinear programming optimization model was used to evaluate the net revenues and potential profit-ability of microfiltration… (More)
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Highly Cited
1998
Highly Cited
1998
Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or… (More)
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1996
1996
The effects of somatic cell count and stage of lactation on the yield and quality of Cheddar cheese were investigated. Cheese was… (More)
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