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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

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2013
Review
2013
The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste… Expand
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Highly Cited
2013
Highly Cited
2013
Cheese whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been… Expand
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Review
2012
Review
2012
Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management… Expand
Review
2005
Review
2005
Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which the… Expand
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Highly Cited
2003
Highly Cited
2003
In this paper we explore the development and incidence of alternative food networks within a European-wide context. By developing… Expand
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Highly Cited
2002
Highly Cited
2002
Cheese is known to contain compounds that reduce the risk of dental caries. The long-term consumption of milk containing… Expand
Highly Cited
1994
Highly Cited
1994
Bifidobacterium bifidum (ATCC 15696) was grown in MRS broth containing cysteine.HCl at 37 degrees C, and the cells were harvested… Expand
Review
1991
Review
1991
The biogenic amine content of various foods has been widely studied because of their potential toxicity. Biogenic amines, such as… Expand
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Highly Cited
1988
Highly Cited
1988
In Los Angeles County, California, 142 cases of human listeriosis were reported from January 1 through August 15, 1985. Ninety… Expand
Highly Cited
1982
Highly Cited
1982
Cheese and fermented milk foods , Cheese and fermented milk foods , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی