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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

Semantic Scholar uses AI to extract papers important to this topic.
2014
2014
Dairy food consumption, blood pressure and retinal microcirculation in adolescents.
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
Detection of cows' milk in goats' cheeses inferred from mitochondrial DNA polymorphism
A new polymerase chain reaction (PCR)-based method was developed to detect cows' milk in goat cheese. This method is based on… 
2000
2000
Amperometric determination of underivatized amino acids at a nickel-modified gold electrode by anion-exchange chromatography.
1996
1996
Characterization of a mosaic ISS1 element and evidence for the recent horizontal transfer of two different types of ISS1 between Streptococcus thermophilus and Lactococcus lactis.
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
Review
1988
Review
1988
An introduction to rod-shaped lactic-acid bacteria.
1980
1980
Zinc and copper content of foods used in vegetarian diets.
1976
1976
Zinc content of selected foods.
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