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Cheese

Known as: Cheeses 
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
National Institutes of Health

Related topics

Related topics

5 relations
Cheese FlavorListeria sp:PrThr:Pt:Cheese:Ord:Organism specific cultureMicrobiologicalaspects of radiation effects

Papers overview

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Highly Cited
2010
Highly Cited
2010
Feed supplementation of Lactobacillus plantarum PCA 236 modulates gut microbiota and milk fatty acid composition in dairy goats--a preliminary study.
Review
2004
Review
2004
Verocytotoxin-producing Escherichia coli O157 in minced beef and dairy products in Italy.
Highly Cited
2002
Highly Cited
2002
Separation and quantification of the major casein fractions by reverse-phase high-performance liquid chromatography and urea-polyacrylamide gel electrophoresis. Detection of milk adulterations.
Highly Cited
2001
Highly Cited
2001
Yeasts associated with Sardinian ewe's dairy products.
Review
2000
Review
2000
Dietary considerations to prevent loss of bone and renal function.
Highly Cited
1999
Highly Cited
1999
Rapid detection of stressed Salmonella spp. in dairy and egg products using immunomagnetic separation and PCR.
Highly Cited
1996
Highly Cited
1996
How much lactose is low lactose?
Highly Cited
1995
Highly Cited
1995
Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride.
Highly Cited
1992
Highly Cited
1992
Dietary restraint and responsiveness to sensory-based food cues as measured by cephalic phase salivation and sensory specific satiety
Highly Cited
1967
Highly Cited
1967
Serological identification of enterotoxigenic staphylococci from cheese.
Single and double gel-diffusion techniques were employed to examine serologically coagulase-positive staphylococci from cheese… 
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