Factors That Affect the Quality of Cheese

Fundamentals of Cheese Science

Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · doi:10.1007/978-1-4899-7681-9 · Cited by 1,922 · see citing works

Cheese: Chemistry, Physics and Microbiology

Fox, P. F. (1993) · Springer eBooks · doi:10.1007/978-1-4615-2648-3 · Cited by 1,423 · see citing works

Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · see citing works

Cheese flavour formation by amino acid catabolism

Yvon, M., & Rijnen, L. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00049-8 · Cited by 736 · see citing works

Protein and fat composition of mare's milk: some nutritional remarks with reference to human and cow's milk

Malacarne, M., Martuzzi, F., Summer, A., & Mariani, P. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00120-6 · Cited by 360 · see citing works

Formation of Flavor Compounds in Cheese

Fox, P. F., & Wallace, J. M. (1997) · Advances in applied microbiology · doi:10.1016/s0065-2164(08)70261-2 · Cited by 313 · see citing works

Salt in Cheese: Physical, Chemical and Biological Aspects

Guinee, T. P., & Fox, P. F. (1993) · Springer eBooks · doi:10.1007/978-1-4615-2650-6_7 · Cited by 299 · see citing works

Contribution of the indigenous microflora to the maturation of cheddar cheese

McSweeney, P. L. H., Fox, P. F., Lucey, J. A., JORDAN, K. N., & Cogan, T. M. (1993) · International Dairy Journal · doi:10.1016/0958-6946(93)90104-8 · Cited by 284 · see citing works

Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

Guinee, T. P., Feeney, E. P., Auty, M. A. E., & Fox, P. F. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74238-0 · Cited by 271 · see citing works

Indigenous enzymes in milk: Overview and historical aspects—Part 1

Fox, P. F., & Kelly, A. L. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2005.09.013 · Cited by 264 · see citing works

Microbiology and Biochemistry of Cheese and Fermented Milk

(1997) · Springer eBooks · doi:10.1007/978-1-4613-1121-8 · Cited by 248 · see citing works

Technology of Cheesemaking

(2010) · doi:10.1002/9781444323740 · Cited by 237 · see citing works

Composition and characteristics of camel milk

Farah, Z. (1993) · Journal of Dairy Research · doi:10.1017/s0022029900027953 · Cited by 226 · see citing works

The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar

Crow, V. L., Curry, B., & Hayes, M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00057-7 · Cited by 217 · see citing works

Acceleration of cheese ripening

Fox, P. F., Wallace, J. M., Morgan, S. M., Lynch, C. M., Niland, E. J., & Tobin, J. T. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395937 · Cited by 209 · see citing works

A Controlled Approach to Cheese Technology

Lawrence, R. C., Heap, H. A., & Gilles, J. (1984) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(84)81486-1 · Cited by 201 · see citing works

Cheese: Physical, Biochemical, and Nutritional Aspects

Fox, P. F., O’Connor, T. P., McSweeney, P. L. H., Guinee, T. P., & O’Brien, N. M. (1996) · Advances in food and nutrition research · doi:10.1016/s1043-4526(08)60075-3 · Cited by 193 · see citing works

Acceleration of cheese ripening

McSweeney, P. L. H., & Upadhyay, V. (2003) · CRC Press eBooks · doi:10.1201/9780203486207.ch19 · Cited by 186 · see citing works

Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

Beuvier, E., Berthaud, K., Cegarra, S., Dasen, A., Pochet, S., Buchin, S., & Duboz, G. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(97)00015-0 · Cited by 183 · see citing works

Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar Cheese

Guinee, T. P., O’Kennedy, B. T., & Kelly, P. M. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72110-5 · Cited by 163 · see citing works

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

O’Mahony, J. A., Lucey, J. A., & McSweeney, P. L. H. (2005) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(05)72992-1 · Cited by 160 · see citing works

Role, Mechanisms and Control of Lactic Acid Bacteria Lysis in Cheese

Lortal, S., & Chapot-Chartier, M.-P. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.08.024 · Cited by 154 · see citing works

Cheese Starter Cultures

Cogan, T. M., & Hill, C. (1993) · Cheese: Chemistry, Physics and Microbiology · doi:10.1007/978-1-4615-2650-6_6 · Cited by 139 · see citing works

Dairy Starter Cultures

Cogan, T. M., & Accolas, J.-P. (1995) · Cited by 126 · see citing works

Dairy starter cultures

Fox, P. F. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(97)87608-x · Cited by 123 · see citing works

Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese

Goerges, S., Mounier, J., Rea, M. C., Gelsomino, R., Heise, V., Beduhn, R., Cogan, T. M., Vancanneyt, M., & Scherer, S. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.01663-07 · Cited by 109 · see citing works

The assessment of the potential quality of young Cheddar cheese.

Lawrence, R. C., & Gilles, J. (1980) · Journal of Dairy Science and Technology · Cited by 100 · see citing works

Spatial Distribution of Bacterial Colonies in a Model Cheese

Jeanson, S., Chadœuf, J., Madec, M. N., et al. (2010) · Applied and Environmental Microbiology · doi:10.1128/aem.02233-10 · Cited by 100 · see citing works

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox, P. F., & Kelly, A. L. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2005.09.017 · Cited by 97 · see citing works

Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora

Lynch, C. M., McSweeney, P. L. H., Fox, P. F., Cogan, T. M., & Drinan, F. (1997) · Le Lait · doi:10.1051/lait:1997431 · Cited by 96 · see citing works

Rennets: their role in milk coagulation and cheese ripening

Fox, P. F., & McSweeney, P. L. H. (1997) · Springer eBooks · doi:10.1007/978-1-4613-1121-8_1 · Cited by 96 · see citing works

Indigenous Enzymes of Milk

O’Mahony, J. A., Fox, P. F., & Kelly, A. L. (2012) · Springer eBooks · doi:10.1007/978-1-4614-4714-6_12 · Cited by 95 · see citing works

Review of systems for monitoring curd setting during cheesemaking

O'Callaghan, D. J., O’Donnell, C. P., & Payne, F. A. (2002) · International Journal of Dairy Technology · doi:10.1046/j.1471-0307.2002.00043.x · Cited by 95 · see citing works

Effect of milk preacidification on low fat Mozzarella cheese: II. Chemical and functional properties during storage

Metzger, L. E., Barbano, D. M., Kindstedt, P. S., & Guo, M. R. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)70165-8 · Cited by 93 · see citing works

Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture

Fenelon, M. A., Ryan, M. P., Rea, M. C., Guinee, T. P., Ross, R. P., Hill, C., & Harrington, D. (1999) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(99)75203-3 · Cited by 92 · see citing works

Separation and Characterization of Mares’ Milk αs1-, β-, κ-Caseins, γ-Casein-Like, and Proteose Peptone Component 5-Like Peptides

do Egito, A. S., Miclo, L., López, C., Adam, A., Girardet, J., & Gaillard, J. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74126-x · Cited by 91 · see citing works

Three New Species of Brevibacteria, Brevibacterium antiquum sp. nov., Brevibacterium aurantiacum sp. nov., and Brevibacterium permense sp. nov.

Gavrish, E., Krauzova, V. I., Potekhina, N. V., et al. (2004) · Microbiology · doi:10.1023/b:mici.0000023986.52066.1e · Cited by 90 · see citing works

The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

Banks, J. M., & Williams, A. G. (2004) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2004.00150.x · Cited by 73 · see citing works

Bacteriolytic activity caused by the presence of a novel lactococcal plasmid encoding lactococcins A, B, and M

Morgan, S. M., Ross, R. P., & Hill, C. (1995) · Applied and Environmental Microbiology · doi:10.1128/aem.61.8.2995-3001.1995 · Cited by 73 · see citing works

Identification of the Leucine-to-2-Methylbutyric Acid Catabolic Pathway of Lactococcus lactis

Ganesan, B., Dobrowolski, P., & Weimer, B. C. (2006) · Applied and Environmental Microbiology · doi:10.1128/aem.00448-06 · Cited by 72 · see citing works

Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Proteolysis During Ripening

Upreti, P., Metzger, L. E., & Hayes, K. D. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72108-7 · Cited by 68 · see citing works

Characterization of mare caseins. Identification of $\alpha_{{\bf S1}}$- and $\alpha_{{\bf S2}}$- caseins

Ochirkhuyag, B., Chobert, J., Dalgalarrondo, M., et al. (2000) · Le Lait · doi:10.1051/lait:2000121 · Cited by 64 · see citing works

Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Buffering Properties of Cheese

Upreti, P., Bühlmann, P., & Metzger, L. E. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72159-2 · Cited by 61 · see citing works

Enzymatic Coagulation of Milk

Hyslop, D. B. (2003) · Springer eBooks · doi:10.1007/978-1-4419-8602-3_24 · Cited by 56 · see citing works

Highly purified mussel adhesive protein to secure biosafety for in vivo applications

Choi, B., Cheong, H., Jo, Y. K., et al. (2014) · Microbial Cell Factories · doi:10.1186/1475-2859-13-52 · Cited by 53 · see citing works

Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: Effect of altering coagulation conditions on yield and cheese quality

Govindasamy-Lucey, S., Jaeggi, J. J., Martinelli, C. J., Johnson, M. E., & Lucey, J. A. (2011) · Journal of Dairy Science · doi:10.3168/jds.2010-3842 · Cited by 51 · see citing works

Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Manufacture and Composition

Upreti, P., & Metzger, L. E. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72106-3 · Cited by 51 · see citing works

Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening

Barrett, F. M., Kelly, A. L., McSweeney, P. L. H., et al. (1999) · International Dairy Journal · doi:10.1016/s0958-6946(99)00047-3 · Cited by 50 · see citing works

Composition and grade of Cheddar cheese manufactured over three seasons

Pearce, K. N., & Gilles, J. (1979) · Journal of Dairy Science and Technology · Cited by 48 · see citing works

Susceptibility of equine κ- and β-caseins to hydrolysis by chymosin

do Egito, A. S., Girardet, J., Miclo, L., et al. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00123-6 · Cited by 45 · see citing works

Primary structure of κ-casein isolated from mares' milk

Iametti, S., Tedeschi, G., Oungre, E., et al. (2001) · Journal of Dairy Research · doi:10.1017/s0022029900004544 · Cited by 44 · see citing works

Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach

Budinich, M., Pérez‐Díaz, I. M., Cai, H., Rankin, S. A., Broadbent, J. R., & Steele, J. L. (2011) · Journal of Dairy Science · doi:10.3168/jds.2009-2512 · Cited by 43 · see citing works

Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese

Guinee, T. P., & O'Callaghan, D. J. (2010) · Wiley eBooks · doi:10.1002/9781444323740.ch8 · Cited by 34 · see citing works

Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation

Møller, K. K., Rattray, F. P., & Ardö, Y. (2013) · International Dairy Journal · doi:10.1016/j.idairyj.2013.05.015 · Cited by 34 · see citing works

Post X‐ray crystallographic studies of chymosin: the existence of two structural forms and the regulation of activity by the interaction with the histidine‐proline cluster of κ‐casein

Gustchina, E., Rumsh, L. D., Ginodman, L. M., Majer, P., & Andreeva, N. S. (1996) · FEBS Letters · doi:10.1016/0014-5793(95)01488-8 · Cited by 32 · see citing works

Methods Used to Study Non-Starter Microorganisms in Cheese: A Review

SHAKEEL‐UR‐REHMAN, FOX, P. F., & McSWEENEY, P. L. H. (2000) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2000.tb02672.x · Cited by 32 · see citing works

Can enzymes adopt a self-inhibited form? results of X-ray crystallographic studies of chymosin

Andreeva, N. S., Dill, J., & Gilliland, G. L. (1992) · Biochemical and Biophysical Research Communications · doi:10.1016/0006-291x(92)90701-l · Cited by 31 · see citing works

Developments in cheese microbiology in New Zealand—Use of starter and non-starter lactic acid bacteria and their enzymes in determining flavour

Coolbear, T., Crow, V. L., Harnett, J., Harvey, S., Holland, R., & Martley, F. G. (2008) · International Dairy Journal · doi:10.1016/j.idairyj.2008.03.010 · Cited by 27 · see citing works

Measurement of the Oxidation–Reduction Potential of cheddar Cheese

Topçu, A., McKINNON, I. R., & McSweeney, P. L. H. (2008) · Journal of Food Science · doi:10.1111/j.1750-3841.2008.00692.x · Cited by 25 · see citing works

Some physico-chemical properties of porcine milk

Hoynes, M. C. T., & Fox, P. F. (1975) · Journal of Dairy Research · doi:10.1017/s0022029900015090 · Cited by 21 · see citing works

Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese

Hou, J., McSweeney, P. L. H., Beresford, T. P., & Guinee, T. P. (2014) · Journal of Dairy Science · doi:10.3168/jds.2014-8051 · Cited by 14 · see citing works

Salt in cheese

(2007) · CRC Press eBooks · doi:10.1201/9781439823859.ch7 · Cited by 10 · see citing works

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works

ALOKASI PENYIMPANAN DAN PEMILIHAN INGREDIENT DI GUDANG PT. X UNTUK MENGOPTIMALKAN KEUNTUNGAN

Nugroho, D. Y. (2006)

Estimating food ingredient compositions based on mandatory product labeling

Bohn, K., Amberg, M., Meier, T., et al. (2022) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2022.104508 · Cited by 16 · see citing works

Yeast cell wall and live yeast products and their combination in broiler diets formulated with weekly ingredient variations

Fowler, J., Hashim, M. M., Haq, A., et al. (2015) · Journal of Animal Physiology and Animal Nutrition · doi:10.1111/jpn.12330 · Cited by 14 · see citing works

A proposed experimental method for the determination of the digestible energy of ingredients in pig feeds

Frape, D. L., Tuck, M. G., & Boxall, R. C. (1976) · The Journal of Agricultural Science · doi:10.1017/s0021859600054782 · Cited by 16 · see citing works

Improvement of quartz sand filtration process for vinegar treatment

Lei-jun, C. (2007) · Zhongguo tiaoweipin