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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1946 7
1947 5
1948 15
1949 5
1950 5
1951 13
1952 5
1953 6
1954 6
1955 4
1956 10
1957 9
1958 4
1959 6
1960 5
1961 8
1962 8
1963 21
1964 50
1965 26
1966 33
1967 21
1968 15
1969 14
1970 12
1971 20
1972 14
1973 19
1974 15
1975 24
1976 15
1977 15
1978 23
1979 17
1980 21
1981 13
1982 15
1983 16
1984 14
1985 27
1986 13
1987 22
1988 39
1989 30
1990 25
1991 25
1992 25
1993 22
1994 32
1995 61
1996 59
1997 54
1998 69
1999 64
2000 120
2001 139
2002 114
2003 142
2004 154
2005 157
2006 186
2007 214
2008 198
2009 171
2010 175
2011 212
2012 258
2013 249
2014 289
2015 267
2016 286
2017 248
2018 282
2019 164
2020 13
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4,637 results
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Page 1
A 100-Year Review: Cheese production and quality.
Johnson ME. J Dairy Sci 2017 - Review. PMID 29153182 Free article.
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. ...
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress …
Microflora of processed cheese and the factors affecting it.
Buňková L and Buňka F. Crit Rev Food Sci Nutr 2017 - Review. PMID 26357897
The basic raw materials for the production of processed cheese are natural cheese which is treated by heat with the addition of emulsifying salts. From a point of view of the melting temperatures used (and the pH-value of the product), the course of processed cheese production can be considered "pasteurisation of cheese." ...
The basic raw materials for the production of processed cheese are natural cheese which is treated by heat with the addition o …
Which cheese to choose?
Siri-Tarino PW and Krauss RM. Am J Clin Nutr 2016. PMID 27629048
Sensory and chemical properties of Gouda cheese.
Jo Y, et al. J Dairy Sci 2018. PMID 29274971 Free article.
Gouda cheese is a washed-curd cheese that is traditionally produced from bovine milk and brined before ripening for 1 to 20 mo. ...Three distinct consumer segments were identified with distinct preferences for cheese flavor and texture. Findings from this study establish key differences in Gouda cheese regarding age and origin and identify US consumer desires for this cheese category....
Gouda cheese is a washed-curd cheese that is traditionally produced from bovine milk and brined before ripening for 1 to 20 mo …
Cheese Classification, Characterization, and Categorization: A Global Perspective.
Almena-Aliste M and Mietton B. Microbiol Spectr 2014 - Review. PMID 26082106
Cheese is one of the most fascinating, complex, and diverse foods enjoyed today. Three elements constitute the cheese ecosystem: ripening agents, consisting of enzymes and microorganisms; the composition of the fresh cheese; and the environmental conditions during aging. ...How we define and categorize cheese is a complicated matter. There are various approaches to cheese classification, and a global approach for classification and characterization is needed. ...
Cheese is one of the most fascinating, complex, and diverse foods enjoyed today. Three elements constitute the cheese ecosyste
Symposium review: Structure-function relationships in cheese.
Lamichhane P, et al. J Dairy Sci 2018. PMID 29055536 Free article.
Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature)....
Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between …
Cheddar cheese ripening and flavor characterization: a review.
Murtaza MA, et al. Crit Rev Food Sci Nutr 2014 - Review. PMID 24564588
Cheddar cheese is a biochemically dynamic product that undergoes significant changes during ripening. Freshly made curds of various cheese varieties have bland and largely similar flavors and aroma and, during ripening, flavoring compounds are produced that are characteristic of each variety. ...The degree of lipolysis in cheese depends on the variety of cheese and may vary from slight to extensive; however, proteolysis is the most complex of the primary events during cheese ripening, especially in Cheddar-type cheese....
Cheddar cheese is a biochemically dynamic product that undergoes significant changes during ripening. Freshly made curds of various …
Technological attempts at producing cheese from donkey milk.
Faccia M, et al. J Dairy Res 2018. PMID 29923468
The work described in this Research Communication addressed the hypothesis that it is possible to produce cheese from donkey milk by appropriate adjusting of the cheesemaking parameters. ...Pure donkey milk gave 5·9% yield, cheese having 6·12 pH, 32·4% dry matter, 2·1% fat and 18·5% protein. The electrophoretic analysis ascertained that β-casein was the most abundant compound in donkey cheese, but whey proteins were also present in non-negligible amounts. ...
The work described in this Research Communication addressed the hypothesis that it is possible to produce cheese from donkey milk by …
The effect of storage temperature on blue cheese mechanical properties.
Joyner Melito HS, et al. J Texture Stud 2018. PMID 28949005
Blue cheese is commonly aged for 60 days at 10°C after curing. However, some manufacturers store blue cheese at 4°C and the effect of lower storage temperature on blue cheese final properties is unknown. ...Manufacturers can take advantage of the effects of storage time on blue cheese mechanical behaviors to determine how long to age blue cheese to achieve the desired texture....
Blue cheese is commonly aged for 60 days at 10°C after curing. However, some manufacturers store blue cheese at 4°C and the ef …
Crystallization and demineralization phenomena in stabilized white mold cheese.
Tansman GF, et al. J Dairy Sci 2017. PMID 28551185 Free article.
Stabilized white mold cheese is a commercially important variant of traditional white mold cheese (sometimes called bloomy rind cheese) that has an extended shelf life compared with the traditional permutation. The objectives of this observational study were to document mineral element movements and the development of a pH gradient in stabilized white mold cheese, and to use novel crystallographic techniques to identify crystals that form in the rind of this cheese. ...
Stabilized white mold cheese is a commercially important variant of traditional white mold cheese (sometimes called bloomy rin …
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