| 信息 Info:威斯康星州牛奶营销委员会 Wisconsin Milk Marketing Board |
| 已发布 PubMed:浓缩乳清蛋白液的酸化对喷雾干燥粉末风味的影响。 The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. |
| 信息 Info:高地 Uplands 起司 Cheese | La 梅伦达 Merenda |
| 已发布 PubMed:从水解乳清生产柠檬基饮料的工艺优化。 Process optimization for the manufacture of lemon based beverage from hydrolyzed whey. |
| 已发布 PubMed:应用阿里萨评估盐含量和阳离子类型对切达干酪微生物多样性的影响。 Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese. |
| 信息 Info:钟影奶精 Clock Shadow Creamery |
| 已发布 PubMed:短时沟通 Short communication: 切达干酪和乳清中的去甲毒素 nor碧心 bixin和碧心 bixin分配。 |
| 已发布 PubMed: 乳酸球菌乳亚种之间的相互作用的转录谱。在切达干酪模拟过程中，creemo moris sk11和副干酪 paracasei casei乳酸杆菌atcc 334。 |
| 已发布 PubMed:切达干酪的成熟和风味表征 Cheddar cheese ripening and flavor characterization: 回顾。 a review. |
| 已发布 PubMed:表面粗糙度和包装密封性会影响切达干酪上的乳酸钙结晶。 Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese. |
| 已发布 PubMed:低钠切达干酪和马苏里拉干酪的制造和感官分析。 Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses. |
| 已发布 PubMed:淀粉芽孢杆菌微生物凝乳酶制得的切达干酪型干酪的特性 Characteristics of miniature cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: 与商业小牛凝乳酶的比较。 a comparison with commercial calf rennet. |
| 已发布 PubMed:短时沟通 Short communication: 新型方法从乳清中提取诺比辛的方法的开发，以及随后通过高效液相色谱法进行定量的方法。 Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography. |
| 已发布 PubMed:处理对切达干酪乳清脂质氧化的影响 Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey. |
| 已发布 PubMed:自然污染的切达干酪中缺乏单核细胞增生李斯特菌的生长。 Absence of growth of Listeria monocytogenes in naturally contaminated Cheddar cheese. |
| 已发布 PubMed:进料固体浓度和入口温度对喷雾干燥乳清蛋白浓缩物风味的影响。 The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate. |
| 已发布 PubMed:切达干酪风味途径因钠取代而变化的信息学预测。 Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution. |
| 已发布 PubMed:使用气相色谱-质谱法基于亲水性成分分布图监测切达干酪的成熟过程。 Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry. |
| 已发布 PubMed:碱土金属平衡对流变学的影响 The influence of alkaline earth metal equilibria on the rheological, 切达干酪的融化和质地特性。 melting and textural properties of Cheddar cheese. |
| 已发布 PubMed:漂白剂和温度对流体乳清和乳清截留液的漂白效果和挥发性成分的影响。 The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. |
| 已发布 PubMed:高压处理对减脂切达干酪特性的影响。 Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese. |
| 已发布 PubMed:增加蛋白质/脂肪比率和减少脂肪含量对加工奶酪产品的化学和物理性质的影响。 Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product. |
| 已发布 PubMed:加或不加氯化钾的钠还原对切达干酪单核细胞增生李斯特菌存活的影响。 The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese. |
| 已发布 PubMed:切达干酪成熟期间乳球菌和乳杆菌的动力学和rrna转录活性。 Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening. |
| 已发布 PubMed:一种生产低脂切达干酪的新方法。 A new method for the production of low-fat Cheddar cheese. |
| 已发布 PubMed:使用乳酸乳球菌单菌株发酵剂制成的具有不同脂肪含量的切达干酪的微生物学 Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter. |
| 已发布 PubMed:温度对熏制切达干酪中晶体形成速率和乳酸钙晶体生长速率的影响。 Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses. |
| 已发布 PubMed:车厘子干酪的生理化学和感官特性，其Nacl水平可变且水分含量相同。 Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. |
| 已发布 PubMed:对80％乳清蛋白浓缩物和80％血清蛋白浓缩物生产过程中，Annanto添加和漂白处理对超滤通量的影响 Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate. |
| 已发布 PubMed:发酵剂和牛饲料的操作可提高切达干酪中共轭亚油酸浓度。 Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese. |
| 已发布 PubMed:使用本地文化制备的牛和水牛切达干酪的描述性感官特征。 Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures. |
| 已发布 PubMed:在低钠切达干酪中使用氯化钾和增味剂。 Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese. |
| 已发布 PubMed:铁对液态乳清体系中过氧化氢漂白效果的影响。 The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems. |
| 已发布 PubMed:微滤脱脂牛奶中的漂白水对80％浓缩血清蛋白的影响。 Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate. |
| 已发布 PubMed:切达干酪生产和成熟过程中益生菌单叠氮化物-pcr定量对益生菌生存能力的评估。 Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification. |
| 已发布 PubMed:益生菌植物乳酸杆菌k25生产切达干酪及其在小鼠模型中的降胆固醇作用。 Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model. |
| 已发布 PubMed:使用乳蛋白乳液作为输送系统，用维生素d3强化奶酪。 Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems. |
| 已发布 PubMed:切达干酪乳清的替代漂白方法。 Alternative bleaching methods for Cheddar cheese whey. |
| 已发布 PubMed:储存的影响 Influence of storage, 热处理 heat treatment, 和固体成分对过氧化氢漂白乳清的影响。 and solids composition on the bleaching of whey with hydrogen peroxide. |
| 已发布 PubMed:一种来自切达干酪的有效益生菌菌株。 A potent probiotic strain from cheddar cheese. |
| 已发布 PubMed:盐乳清在切达干酪含外多糖制成的加工干酪食品中的应用。 Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides. |
| 已发布 PubMed:乳过氧化物酶用于液体乳清的漂白。 The use of lactoperoxidase for the bleaching of fluid whey. |
| 已发布 PubMed:乳清漂白对80％浓缩乳清蛋白感官和功能特性的影响 Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. |
| 已发布 PubMed:锌强化对切达干酪品质的影响。 Effect of zinc fortification on Cheddar cheese quality. |
| 已发布 PubMed:生产带有钠盐替代品的低钠切达干酪。 Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers. |
| 已发布 PubMed:低脂奶酪的颜色会影响风味感知和消费者的喜好。 Color of low-fat cheese influences flavor perception and consumer liking. |
| 已发布 PubMed:模拟胃肠环境中干酪基质对脂质消化的影响 Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment. |
| 已发布 PubMed:切达干酪成熟模型系统中干酪乳杆菌的最佳生长需要外源脂肪酸。 Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids. |
| 已发布 PubMed:涂在淀粉基薄膜上的天然制剂对金黄熊果的抗菌活性。 Antimicrobial activity of natural agents coated on starch-based films against Staphylococcus aureus. |
| 已发布 PubMed: 低盐切达干酪在4°c °C储存期间作为后老化污染物引入的歐洲海濱草血清的存活率 , 10, 和21°c。 and 21 °C. |
| 已发布 PubMed:在泌乳周期中由牛奶制成的切达干酪成熟过程中蛋白水解蛋白质组学研究。 Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle. |
| 已发布 PubMed:短时沟通 Short communication: 切达干酪来源的乳清蛋白浓缩物中的安那多主要与乳脂球膜有关。 Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane. |
| 已发布 PubMed:球衣与荷斯坦奶对奶酪生产的环境影响的比较。 A comparison of the environmental impact of Jersey compared with Holstein milk for cheese production. |
| 已发布 PubMed:干酪模型系统中副干酪乳杆菌atcc 334的生长 Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: 生化方法。 a biochemical approach. |
| 已发布 PubMed:葡萄糖酸钠对乳酸钙溶解度的影响 Effect of sodium gluconate on the solubility of calcium lactate. |
| 已发布 PubMed: 切达蛋白C蛋白二级结构的ftir FTIR分析在成熟期间。 |
| 已发布 PubMed:通过使用模型系统确定还原钠干酪中等效水分活度的盐浓度。 Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system. |
| 已发布 PubMed: 低盐切达干酪在4°c °C储存期间作为后老化污染物引入的李斯特菌李斯特菌的存活 , 10, 和21°c °C。 |
| 已发布 PubMed:霍夫迈斯特盐对脱脂奶酪质地和流变特性的影响 Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese. |
| 已发布 PubMed:亚的斯亚贝巴乳牛场分离自泌乳牛和接触 的歐洲海濱草的流行和耐药性 Prevalence and antimicrobial resistance of Salmonella isolated from lactating cows and in contact humans in dairy farms of Addis Ababa: 横断面研究。 a cross sectional study. |
| 已发布 PubMed:切达干酪奶酪中添加维生素D不会改变奶酪的风味感。 Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception. |
| 已发布 PubMed:和钙平衡对天然切达干酪成熟过程中的功能特性及其加工奶酪的影响。 Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese. |
| 已发布 PubMed:奶酪中益生菌辅助培养物的存活率以及使用选择性培养基进行计数的挑战。 Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media. |
| 已发布 PubMed: 乳酸球菌亚种的比较转录组分析。 鸡骨草 cremo moris菌株在模拟切达干酪生产的条件下。 |
| 已发布 PubMed:食品中李斯特菌种类检测的维达斯李斯特菌种xpress（lsx）免疫测定方法的评估 Evaluation of VIDAS Listeria species Xpress (LSX) immunoassay method for the detection of Listeria species in foods: 合作学习。 collaborative study. |
| 已发布 PubMed:微囊化肽酶（米曲霉）对切达干酪蛋白水解及其生物学活性肽谱的影响 Impact of microencapsulated peptidase (Aspergillus oryzae) on cheddar cheese proteolysis and its biologically active peptide profile. |
| 已发布 PubMed:切达干酪中的钠含量 Sodium content in retail Cheddar, 奶酪 Mozzarella, 美国的加工奶酪差异很大。 and process cheeses varies considerably in the United States. |
| 已发布 PubMed:发酵剂和安纳托对乳清蛋白浓缩物风味和功能的影响。 The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. |
| 已发布 PubMed:切达干酪中长双歧杆菌肠菌株和动物双歧杆菌乳酸亚种的比较分析。 Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese. |
| 已发布 PubMed:大肠杆菌o157的行为 Behavior of Escherichia coli O157:h7在使用生奶制造的高达干酪和切达干酪切达干酪的制造和陈化过程中。 H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk. |
| 已发布 PubMed: 鸟分枝杆菌ssp的检测。干酪副结核病 , 奶粉和牛奶使用基于is900和f57的qpcr分析。 milk powder and milk using IS900 and f57-based qPCR assays. |
| 已发布 PubMed:邀请评论 Invited review: 关于预测奶酪产量公式的评论。 A commentary on predictive cheese yield formulas. |
| 已发布 PubMed:脂肪减少对切达干酪风味和风味化学的影响。 Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. |
| 已发布 PubMed:不同脂肪含量的切达干酪的流变特性和微观结构。 Rheological properties and microstructure of Cheddar cheese made with different fat contents. |
| 已发布 PubMed:邀请评论 Invited review: 瑞士乳杆菌-与肠道细菌有关的嗜热乳制品发酵剂。 Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria. |
| 已发布 PubMed:乳酸乳球菌同基因菌株产生的胞外多糖对半脂切达干酪的影响 Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. |
| 已发布 PubMed:六偏磷酸钠的浓度和蒸煮时间对巴氏灭菌干酪的理化性质的影响。 Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese. |
| 已发布 PubMed:全食品和加工食品的餐后能量消耗 Postprandial energy expenditure in whole-food and processed-food meals: 对日常能源支出的影响。 implications for daily energy expenditure. |
| 已发布 PubMed:大肠杆菌O157多州暴发 Multistate outbreak of Escherichia coli O157:与国家快餐连锁店有关的h7感染 H7 infections associated with a national fast-food chain, 2006: 一项结合流行病学和食物来源追溯结果的研究。 a study incorporating epidemiological and food source traceback results. |
| 已发布 PubMed:短时沟通 Short communication: 高脂肪乳清蛋白浓缩液的高静水压处理不会改变低脂冰淇淋的风味。 low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate. |
| 已发布 PubMed:组成 Composition, 凝结特性 coagulation properties, 牧场奶牛系统中经过长时间泌乳的奶牛的奶酪和制奶酪的潜力。 and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based dairying system. |
| 已发布 PubMed:奶酪是固相胃排空研究的可靠替代食品。 Cheese is a reliable alternative meal for solid-phase gastric emptying study. |
| 已发布 PubMed:does Does 吃 eating cheese 有 have a 趋势 tendency to 增加 increase a person's 胆固醇？ cholesterol? 将 Would 吃 eating a 硬 hard, 尖锐 sharp, 老切达干酪比吃干酪或软奶油干酪有害吗？ aged cheddar cheese be more harmful than eating cottage cheese or a soft cream cheese? |
| 已发布 PubMed:鼠 歐洲海濱草鼠 和海德堡的灵敏和快速的分子检测方法。 Sensitive and rapid molecular detection assays for Salmonella enterica serovars Typhimurium and Heidelberg. |
| 已发布 PubMed:与其他几种甜乳清相比，马苏里拉干酪乳清和拉伸水的理化特性。 Physicochemical characterization of mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. |
| 已发布 PubMed:衰老对低脂的影响 The effect of aging on low-fat, 减脂 reduced-fat, 和全脂切达奶酪质地。 and full-fat Cheddar cheese texture. |
| 已发布 PubMed:绘制美国消费者对切达干酪的看法。 Mapping differences in consumer perception of sharp cheddar cheese in the United States. |
| 已发布 PubMed:利用乳化瑞士乳杆菌发酵剂的不同插入序列元素含量作为鉴定不同菌株的快速方法。 Exploitation of the diverse insertion sequence element content of dairy Lactobacillus helveticus starters as a rapid method to identify different strains. |
| 已发布 PubMed:益生切达干酪 Probiotic cheddar cheese: 温度对切达干酪蛋白水解和感官特性的影响。 influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses. |
| 已发布 PubMed:化学变化使切达干酪烟熏容易形成乳酸钙结晶。 Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization. |
| 已发布 PubMed:测定半乳糖血症饮食中奶酪的乳糖和半乳糖含量。 Determination of the lactose and galactose content of cheese for use in the galactosaemia diet. |
| 已发布 PubMed:使用atr-ftir光谱技术快速预测切达干酪的成分和风味质量。 Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy. |
| 已发布 PubMed:用n-3脂肪酸强化低脂切达奶酪 Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: 对异味产生的影响。 effect on off-flavor generation. |
| 已发布 PubMed:可控制后酸化和增强风味的新鲜切达干酪凝乳的生产。 Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor. |
| 已发布 PubMed:切达干酪基于口味质量的分类，采用新颖的提取方法和傅立叶变换红外光谱法。 Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy. |
| 已发布 PubMed:交联的β-环糊精加速胆固醇降低的切达干酪的成熟。 The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin. |
| 已发布 PubMed:消费者对切达干酪口味的偏爱。 Consumer preferences for mild cheddar cheese flavors. |
| 已发布 PubMed:有助于在农庄切达干酪中赋予土类/甜椒风味的烷基甲氧基吡嗪的特征。 Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese. |
| 已发布 PubMed:玻璃和聚合物膜电极，用于测量牛奶和奶酪中的ph。 Glass and polymeric membrane electrodes for the measurement of pH in milk and cheese. |
| 已发布 PubMed:酸奶和低脂切达干酪作为干酪益生菌乳酸菌递送介质的对比评估。 Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei. |
| 已发布 PubMed: 从奶酪中提取核糖核酸 RNA，用于分析乳酸乳球菌的原位基因表达。 |
| 已发布 PubMed:维生素D3强化 Vitamin D3 fortification, 量化 quantification, 切达干酪和低脂奶酪的长期稳定性。 and long-term stability in Cheddar and low-fat cheeses. |
| 已发布 PubMed:盐水分比对发酵剂培养和乳酸钙晶体形成的影响。 Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation. |
| 已发布 PubMed:确定美国地区风味差异切达干酪陈化6个月或更长时间。 Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer. |
| 已发布 PubMed:强化奶酪和补品中维生素D的生物利用度在成年 中是等效的。 The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults. |
| 已发布 PubMed:使用因子设计和响应面方法优化顶空固相微萃取技术，以分析酶改性和天然切达干酪中的特定风味。 Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology. |
| 已发布 PubMed:通过图像分析表征切达干酪上的乳酸钙晶体。 Characterization of calcium lactate crystals on cheddar cheese by image analysis. |
| 已发布 PubMed:超滤牛奶制成的减脂切达干酪的特性，并带有胞外多糖培养物。 Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture. |
| 已发布 PubMed:切达干酪乳清电酸化过程中阳离子膜结垢的微观鉴定方法。 Microscopic approach for the identification of cationic membrane fouling during cheddar cheese whey electroacidification. |
| 已发布 PubMed:两个模型干酪系统中植物乳杆菌辅助培养物的活力和对蛋白水解贡献 Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: 切达干酪型和软奶酪型。 cheddar cheese-type and soft-cheese type. |
| 已发布 PubMed:测量切达干酪的氧化还原电位。 Measurement of the oxidation-reduction potential of cheddar cheese. |
| 已发布 PubMed: ak牛（bos grunniens grunniens）奶酪的脂肪酸组成，包括共轭亚油酸和trans-18 :1脂肪酸。 1 fatty acids. |
| 已发布 PubMed:使用不同的商业发酵剂通过碾压凝乳和搅拌凝乳方法制造的切达干酪之间的差异。 Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters. |
| 已发布 PubMed:天然切达干酪成熟对由此制得的加工奶酪的功能和质地特性的影响。 The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom. |
| 已发布 PubMed:通过添加保湿成分，改善高ω3脂肪酸鲭鱼块的水分和质感。 Improvement of moistness and texture of high omega-3 fatty acid mackerel nuggets by inclusion of moisture-releasing ingredients. |
| 已发布 PubMed:双针线热源法评估食品在高压下的热性能。 Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method. |
| 已发布 PubMed:中红外光谱在切达干酪成熟度和感官质地属性预测中的应用 Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese. |
| 已发布 PubMed:在泌乳期间的不同时间生产的切达干酪状山羊乳干酪的蛋白水解和流变特性。 Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation. |
| 已发布 PubMed:钙和磷的作用 Effect of calcium and phosphorus, 残留乳糖 residual lactose, 和盐湿比对切达干酪成熟过程中的熔融特性和硬度的影响。 and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening. |
| 已发布 PubMed:利用微滤或乳过氧化物酶系统，或两者兼而有之，以从生牛奶生产切达干酪。 Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk. |
| 已发布 PubMed:热点话题 Hot topic: 切达干酪中的黑点缺陷与乳内乳头密封剂有关。 Black spot defect in Cheddar cheese linked to intramammary teat sealant. |
| 已发布 PubMed:减脂工艺奶酪，是由年轻的减脂切达奶酪制成的，这些奶酪是用产生外多糖的培养物制成的。 Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures. |
| 已发布 PubMed:超滤牛奶减少了由产生外多糖的培养物制成的减脂切达干酪中的苦味。 Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture. |
| 已发布 PubMed:切达干酪大块（291千克）内的风味和质地发展的特征。 Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. |
| 已发布 PubMed:生产对切达干酪中游离d-氨基酸含量的影响。 The influence of manufacture on the free D-amino acid content of Cheddar cheese. |
| 已发布 PubMed:新西兰食品和饮用水中硝酸盐和亚硝酸盐的摄入量和风险评估。 Intake and risk assessment of nitrate and nitrite from New Zealand foods and drinking water. |
| 已发布 PubMed:确定用于微生物风险评估的定量食品消费水平 Determination of quantitative food consumption levels for use in microbial risk assessments: 以切达干酪为例。 cheddar cheese as an example. |
| 已发布 PubMed:奶酪和乳清生产的优化模型评估切达干酪生产中的牛奶成分和基因型。 Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production. |
| 已发布 PubMed:牛奶蛋白质脂肪比对成分的影响 Effect of protein-to-fat ratio of milk on the composition, 制造效率 manufacturing efficiency, 和切达干酪的产量。 and yield of cheddar cheese. |
| 已发布 PubMed:用生的切达干酪做脂解 Lipolysis in cheddar cheese made from raw, 热的 thermized, 和巴氏杀菌牛奶。 and pasteurized milks. |
| 已发布 PubMed:钙和磷的影响 Influence of calcium and phosphorus, 乳糖 lactose, 和水分对切达干酪品质的影响 and salt-to-moisture ratio on cheddar cheese quality: 酸碱度在成熟过程中发生变化。 pH changes during ripening. |
| 已发布 PubMed:发酵乳制品 Fermented dairy products: 知识和消费。 knowledge and consumption. |
| 已发布 PubMed:嗅觉和认知措施相结合以筛查轻度认知障碍。 Combining olfaction and cognition measures to screen for mild cognitive impairment. |
| 已发布 PubMed:短时沟通 Short communication: 经验 empirical and 机械的 mechanistic 证据 evidence for the role of pyridoxal-5'-phosphate in the 代 基因 gene比 ration of 甲硫醇 methanethiol from methionine. |
| 已发布 PubMed:乳酸杆菌中的谷氨酸脱氢酶活性和使用产生谷氨酸脱氢酶的辅助乳酸杆菌属。切达干酪生产中的各种文化。 Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese. |
| 已发布 PubMed:发酵菌是切达干酪中脂肪分解的主要物质。 Starter bacteria are the prime agents of lipolysis in cheddar cheese. |
| 已发布 PubMed:发酵菌株对切达干酪生化和感官特性的影响。 Starter strain related effects on the biochemical and sensory properties of Cheddar cheese. |
| 已发布 PubMed:干酪乳杆菌的代谢潜力，可利用柠檬酸盐作为干酪成熟的能源 Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: 生物信息学方法。 a bioinformatics approach. |
| 已发布 PubMed:通过添加酶修饰的奶酪粉，生产具有加速风味发展的成分型切达干酪。 Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. |
| 已发布 PubMed:加快切达干酪成熟的生物技术方法。 Biotechnological methods to accelerate cheddar cheese ripening. |
| 已发布 PubMed:麦芽糖乳球菌辅助培养物制得的切达干酪中坚果味形成的增强。 Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture. |
| 已发布 PubMed:干酪乳杆菌atcc334在化学成分确定的培养基和切达干酪提取物中生长过程中柠檬酸盐利用所需的条件。 Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and cheddar cheese extract. |
| 已发布 PubMed: 直接热解吸-gc x gc-tof / ms分析切达干酪的挥发性成分。 |
| 已发布 PubMed:五株大肠杆菌o157鸡尾酒的存活率 Survival of a five-strain cocktail of Escherichia coli O157:在未经巴氏消毒的牛奶制成的切达干酪60天陈化期中，h7。 H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk. |
| 已发布 PubMed:傅里叶变换红外光谱法测定切达干酪中的有机磷和结合钙 Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheese. |
| 已发布 PubMed:切达干酪中未发酵的乳酸菌生物膜和乳酸钙晶体。 Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese. |
| 已发布 PubMed:使用具有不同自溶特性的乳球菌发酵剂制得的切达干酪汁中的蛋白水解酶活性。 Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties. |
| 已发布 PubMed:钙和磷的影响 Influence of calcium and phosphorus, 乳糖 lactose, 和水分对切达干酪品质的影响 and salt-to-moisture ratio on cheddar cheese quality: 奶酪的酸碱度缓冲特性。 pH buffering properties of cheese. |
| 已发布 PubMed:一个模型系统，用于研究胶体磷酸钙浓度对切达干酪流变特性的影响。 A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese. |
| 已发布 PubMed:商业益生菌培养物的可行性（嗜酸乳杆菌 Viability of commercial probiotic cultures (L. acidophilus, 双歧杆菌 Bifidobacterium sp., l。凯西 L. casei, l。副干酪和 切达干酪中的鼠李糖。 L. paracasei and L. rhamnosus) in cheddar cheese. |
| 已发布 PubMed:添加浇头/馅料对通常食用的碳水化合物食品的血糖反应的影响。 The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. |
| 已发布 PubMed:奶酪制造的两个数学编程模型。 Two mathematical programming models of cheese manufacture. |
| 已发布 PubMed:用切达干酪制成的全脂和低脂奶酪和奶酪脂肪的风味特征，并使用新颖的方法去除了脂肪。 Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process. |
| 已发布 PubMed:牛奶蛋白质标准化使用不同方法对切达干酪成分和产量的影响 Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese. |
| 已发布 PubMed:钙和磷的影响 Influence of calcium and phosphorus, 乳糖 lactose, 和水分对切达干酪品质的影响 and salt-to-moisture ratio on cheddar cheese quality: 成熟过程中的蛋白水解。 proteolysis during ripening. |
| 已发布 PubMed:钙和磷的影响 Influence of calcium and phosphorus, 乳糖 lactose, 和水分对切达干酪品质的影响 and salt-to-moisture ratio on cheddar cheese quality: 成熟过程中残留糖和水溶性有机酸变化 changes in residual sugars and water-soluble organic acids during ripening. |
| 已发布 PubMed:钙和磷的影响 Influence of calcium and phosphorus, 乳糖 lactose, 和水分对切达干酪品质的影响 and salt-to-moisture ratio on cheddar cheese quality: 制造和组成。 manufacture and composition. |
| 已发布 PubMed:与切牙成角度的咬合效率。 Biting efficiency in relation to incisal angulation. |
| 已发布 PubMed:母牛的牛奶和奶酪单独或与大豆产品一起饲喂棕榈和鱼油的钙盐。 Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products. |
| 已发布 PubMed:产生胞外多糖的乳酸球菌可改善低脂切达干酪的质地和结构。 Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci. |
| 已发布 PubMed:柠檬酸三钠浓度和蒸煮时间对巴氏灭菌干酪的理化性质的影响。 Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese. |
| 已发布 PubMed: 改变了保湿剂体系中乳球菌蛋白酶p（i）（乳酸菌素 lactocepin i）的特异性，从而反映了切达干酪的水分活度和含盐量。 |
| 已发布 PubMed:产外多糖培养物对低脂切达干酪粘弹性的影响。 Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese. |
| 已发布 PubMed:胞外多糖培养物在减脂切达干酪中的应用 Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: 冷冻扫描电子显微镜观察。 cryo-scanning electron microscopy observations. |
| 已发布 PubMed:胞外多糖培养物在减脂切达干酪中的应用 Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: 质地和熔化特性。 texture and melting properties. |
| 已发布 PubMed:胞外多糖培养物在减脂切达干酪中的应用 Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: 组成和蛋白水解。 composition and proteolysis. |
| 已发布 PubMed:用不同乳清蛋白含量的牛奶制得的切达干酪的产量和陈化。 Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents. |
| 已发布 PubMed:图像分析技术的开发和应用，以量化切达干酪烟熏干酪表面的乳酸钙晶体。 Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese. |
| 已发布 PubMed:切达干酪的烹饪温度可诱导流式细胞仪检测到的不同乳球菌通透性和自溶反应 Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: 对细胞内酶可及性的影响。 implications for intracellular enzyme accessibility. |
| 已发布 PubMed:酸改良剂对切达干酪不溶性钙含量和流变特性的影响 Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese. |
| 已发布 PubMed:气体冲洗过的包装有助于切达干酪中的乳酸钙晶体。 Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese. |
| 已发布 PubMed:烟熏切达干酪中与乳酸钙结晶相关的组成因素。 Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese. |
| 已发布 PubMed:用具有不同脂肪球大小分布的牛奶生产切达干酪型微型奶酪。 The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions. |
| 已发布 PubMed:凝乳酶介导的蛋白水解 Chymosin-mediated proteolysis, 钙增溶 calcium solubilization, 切达干酪成熟期间的质地和质地发展。 and texture development during the ripening of cheddar cheese. |
| 已发布 PubMed:真空浓缩或超滤牛奶对巴氏灭菌干酪的影响。 Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese. |
| 已发布 PubMed:在轻度高胆固醇血症的受试者中，奶酪中的乳脂增加的ldl胆固醇低于黄油中的ldl胆固醇。 Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects. |
| 已发布 PubMed:通过电化学酸化沉淀切达干酪乳清脂质。 Precipitation of cheddar cheese whey lipids by electrochemical acidification. |
| 已发布 PubMed:增强型乳糖奶酪牛奶不能保证切达干酪奶酪中的乳酸钙晶体。 Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese. |
| 已发布 PubMed:嗅觉处理的认知调节。 Cognitive modulation of olfactory processing. |
| 已发布 PubMed:从瑞士乳杆菌cnrz32的基因组序列中鉴定内肽酶基因，以及这些基因在模型苦味肽水解中的作用。 Identification of endopeptidase genes from the genomic sequence of Lactobacillus helveticus CNRZ32 and the role of these genes in hydrolysis of model bitter peptides. |
| 已发布 PubMed:一种微滤工艺，可最大程度地从脱脂牛奶中去除血清蛋白矿石奶酪制作。 A microfiltration process to maximize removal of serum proteins from skim milk before cheese making. |
| 已发布 PubMed:消费者在牧场上放牧的奶牛中富含共轭亚油酸牛奶和切达干酪的可接受性。 Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture. |
| 已发布 PubMed:叶黄素在切达干酪成熟过程中的储存稳定性。 Storage stability of lutein during ripening of cheddar cheese. |
| 已发布 PubMed:表征切达干酪中玫瑰色/花香的香气化合物。 Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. |
| 已发布 PubMed:顶空固相微萃取和气相色谱脉冲火焰光度检测法测定切达干酪中的挥发性硫化物。 Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection. |
| 已发布 PubMed:短时沟通 Short communication: 覆盖和未覆盖的施雷伯 Schreiber测试用于奶酪融化性评估的比较。 |
| 已发布 PubMed:新的hplc方法分析奶制品中的磷酸脂和鞘脂。 Analysis of phospho- and sphingolipids in dairy products by a new HPLC method. |
| 已发布 PubMed:切达干酪起子乳酸菌产生琥珀酸和柠檬酸分解代谢。 Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli. |
| 已发布 PubMed:切达干酪中纤溶酶和凝乳酶对高压灭活的敏感性。 Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure. |
| 已发布 PubMed:使用组合细菌浓度-pcr方法直接检测代表性乳制品中的细菌病原体。 Direct detection of bacterial pathogens in representative dairy products using a combined bacterial concentration-PCR approach. |
| 已发布 PubMed:浓缩牛奶和超滤牛奶对切达干酪的影响比较。 Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese. |
| 已发布 PubMed:牛奶预酸化和二氧化碳对切达干酪的老化和蛋白水解影响。 Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese. |
| 已发布 PubMed:牛奶预酸化和二氧化碳对切达干酪成分和产量的影响。 Impact of milk preacidification with CO2 on cheddar cheese composition and yield. |
| 已发布 PubMed:自溶的影响 Impact of autolytic, 蛋白水解 proteolytic, 和生产乳链菌肽的辅助培养物对切达干酪的生化和组织特性的影响。 and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese. |
| 已发布 PubMed:中压处理对组织的影响 Effect of moderate pressure treatments on microstructure, 质地 texture, 和切达干酪切丝的感官特性。 and sensory properties of stirred-curd cheddar shreds. |
| 已发布 PubMed:减少切达干酪生产过程中的盐分损失。 Reduction of salt (NaCl) losses during the manufacture of cheddar cheese. |
| 已发布 PubMed:切达干酪中坚果风味的表征。 Characterization of nutty flavor in cheddar cheese. |
| 已发布 PubMed:在切达干酪的生产和成熟过程中副结核分枝杆菌的持久性。 Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheese. |
| 已发布 PubMed:切达干酪中干酪乳杆菌d-羟基异己酸脱氢酶的过表达。 Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese. |
| 已发布 PubMed:盐乳清作为加工奶酪成分的评估。 Evaluation of salt whey as an ingredient in processed cheese. |
| 已发布 PubMed:切达干酪成熟过程中可溶和不可溶钙比例的变化。 Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheese. |
| 已发布 PubMed:使用新型脂肪去除工艺制造的低脂切达干酪。 Reduced-fat cheddar cheese manufactured using a novel fat removal process. |
| 已发布 PubMed:α-酮戊二酸对非发酵乳杆菌属物种氨基酸利用的影响。与切达干酪隔离。 The effect of alpha-ketoglutaric acid on amino acid utilization by nonstarter Lactobacillus spp. isolated from Cheddar cheese. |
| 已发布 PubMed:影响切达干酪中乳酸钙和液体排出缺陷的因素。 Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese. |
| 已发布 PubMed:大肠杆菌o157的存活和生长特征 Survival and growth characteristics of Escherichia coli O157:h7在经过巴氏消毒和未经巴氏消毒的切达干酪乳清中。 H7 in pasteurized and unpasteurized Cheddar cheese whey. |
| 已发布 PubMed:具有各种牛奶脂肪酸成分的奶牛乳制品的物理和感官特性。 Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. |
| 已发布 PubMed:质地 texture, 高压处理的切达干酪中的蛋白水解和活乳酸菌。 proteolysis and viable lactic acid bacteria in commercial cheddar cheeses treated with high pressure. |
| 已发布 PubMed:组成比较 A comparison of the composition, 黑白花奶牛和泽西奶牛的牛奶的凝结特性和制干酪能力。 coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows. |
| 已发布 PubMed:各种成熟水平的切达干酪的偏好映射。 Preference mapping of Cheddar cheese with varying maturity levels. |
| 已发布 PubMed:乳球菌发酵剂培养物对液态乳清氧化稳定性的影响。 The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey. |
| 已发布 PubMed:结合使用凝乳酶和寄生寄生性低温蛋白酶来控制切达干酪的融化性和硬度。 Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese. |
| 已发布 PubMed:食品中的挥发性有机化合物 Volatile organic compounds in foods: 五年的学习。 a five year study. |
| 已发布 PubMed:碘克沙醇的实验室规模技术发展，以监测鸟分枝杆菌亚种的持久性。切达干酪中的副结核病。 Iodixanol development of a laboratory-scale technique to monitor the persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar cheese. |
| 已发布 PubMed:产乳酸素481的辅助培养物可增加发酵剂的溶解，同时抑制切达干酪成熟期间未发酵的乳酸菌的增殖。 A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening. |
| 已发布 PubMed:肠球菌球菌rzs c5 Enterococcus faecium RZS C5, 一种有趣的细菌素生产商，可在食品发酵中用作共培养物。 an interesting bacteriocin producer to be used as a co-culture in food fermentation. |
| 已发布 PubMed:柠檬酸钠对切达干酪的结构-功能关系的影响 Effect of sodium citrate on structure-function relationships of Cheddar cheese. |
| 已发布 PubMed: 3m 皮膜 Petri电影 film肠杆菌科计数板方法对某些食品中的肠杆菌科进行计数 : 合作学习。 collaborative study. |
| 已发布 PubMed:辅助使用和奶酪微环境对减脂切达干酪中非发酵菌的影响。 Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese. |
| 已发布 PubMed:酸度对切达干酪化学成分和结构-功能关系的影响 Effect of pH on the chemical composition and structure-function relationships of cheddar cheese. |
| 已发布 PubMed:培养基评估鸟分枝杆菌亚种的恢复。切达干酪的副结核病。 Evaluation of culture media for the recovery of Mycobacterium avium subsp. paratuberculosis from Cheddar cheese. |
| 已发布 PubMed:牛奶的物理和加工Physical and processing properties of milk, 固体油 butter, 牛的切达干酪和补给鱼粉。 and cheddar cheese from cows fed supplemental fish meal. |
| 已发布 PubMed:非发酵剂乳酸菌和老化温度会影响切达干酪中乳酸钙的结晶。 Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese. |
| 已发布 PubMed:霉素和母体抗生素的半合成衍生物对切达干酪切丝变质的比较研究。 Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese. |
| 已发布 PubMed:酵母作为切达干酪成熟中的辅助起子。 Yeasts as adjunct starters in matured Cheddar cheese. |
| 已发布 PubMed:施加自然冷烟对切达干酪成熟的影响。 The effect of application of cold natural smoke on the ripening of Cheddar cheese. |
| 已发布 PubMed:乳链菌肽生产型培养物和脂质体包裹的乳链菌肽对添加切达干酪的乳酸菌成熟的影响。 Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese. |
| 已发布 PubMed:浓缩干奶蛋白对全脂奶标准化对减脂切达干酪产量和成熟度的影响。 Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese. |
| 已发布 PubMed:切达干酪的游离油和流变学特性，其含有用不同蛋白质稳定的脂肪小球。 Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins. |
| 已发布 PubMed:将蛋白质从牛奶转移到奶酪。 Transfer of protein from milk to cheese. |
| 已发布 PubMed:确定商业生产的切达干酪乳清中的风味和风味变化。 Determining flavor and flavor variability in commercially produced liquid cheddar whey. |
| 已发布 PubMed: 高通量技术，可通过超高效液相色谱和飞行时间质谱法（uplc / tof ms）对日本绿茶质量评估进行综合分析。 |
| 已发布 PubMed:发酵过程中，切达干酪中细菌的自溶与脂解之间的关系的证据。 Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening. |
| 已发布 PubMed:奶酪凝乳中添加酵母提取物对低脂切达干酪的蛋白水解和风味形成的影响的初步研究。 A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar. |
| 已发布 PubMed:毛细管电泳测定牛奶中柠檬酸和无机磷酸盐的快速方法的优化和验证。 Optimization and validation of a rapid method to determine citrate and inorganic phosphate in milk by capillary electrophoresis. |
| 已发布 PubMed:乳清发酵生产含胞外多糖的乳清蛋白浓缩物。 Production of an exopolysaccharide-containing whey protein concentrate by fermentation of whey. |
| 已发布 PubMed:β-环糊精从切达干酪中去除胆固醇。 Removal of cholesterol from Cheddar cheese by beta-cyclodextrin. |
| 已发布 PubMed:产细菌素的肠球菌球菌在切达干酪生产中作为共培养物的适用性。 Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. |
| 已发布 PubMed:一种预测奶酪产量的经验方法。 An empirical method for prediction of cheese yield. |
| 已发布 PubMed:低浓度因子微滤对切达干酪成分和陈化的影响。 Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese. |
| 已发布 PubMed:低浓度因子微滤对牛奶成分回收率和切达干酪产量的影响 Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield. |
| 已发布 PubMed: 封装在脂质体中或在切达干酪成熟过程中通过混合培养原位产生的乳链菌肽Z的抗菌活性。 |
| 已发布 PubMed:暴露于羊毛硫菌素乳酸481时，乳球菌发酵剂中酶的释放增加 Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, 由乳酸乳球菌dpc5552生产。 produced by Lactococcus lactis DPC5552. |
| 已发布 PubMed:脂肪减少的切达干酪中由温度引起的水分迁移。 Temperature-induced moisture migration in reduced-fat Cheddar cheese. |
| 已发布 PubMed:大型奶酪厂数据库的统计数据验证方法。 Statistical data validation methods for large cheese plant database. |
| 已发布 PubMed:干酪生产过程中凝乳酶的热失活。 Thermal inactivation of chymosin during cheese manufacture. |
| 已发布 PubMed:评估所选休闲食品对牙釉质和牙本质再矿化/脱矿质作用的影响。 Assessment of the effect of selected snack foods on the remineralization/demineralization of enamel and dentin. |
| 已发布 PubMed: β-cnf193-209浓度的maldi- di-tof分析与切达干酪味苦味感官评估之间的关系。 |
| 已发布 PubMed:通过在脂质体中添加乳酸链球菌肽z或通过在混合培养中原位生产来抑制切达干酪中的无毒李斯特菌。 Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture. |
| 已发布 PubMed:乳酸乳球菌DPC5598 Lactococcus lactis DPC5598, 商业发酵剂的无质粒衍生物 a plasmid-free derivative of a commercial starter, 为文化改良研究提供了有价值的替代宿主。 provides a valuable alternative host for culture improvement studies. |
| 已发布 PubMed:乳酸球菌细胞包膜蛋白酶特异性对降脂切达干酪中肽积累和苦味的贡献。 Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese. |
| 已发布 PubMed: 食品中大肠菌群快速计数的干式可水化膜方法（3m petri电影 film大肠菌群快速计数板） : 合作学习。 collaborative study. |
| 已发布 PubMed:用乳酸菌素481促进噬菌体抗性质粒的传递 Use of lacticin 481 to facilitate delivery of the bacteriophage resistance plasmid, pcbg104到奶酪起子。 pCBG104 to cheese starters. |
| 已发布 PubMed:在噬菌体抗性质粒pnp40上使用抗镉性，有助于选择其水平转移到工业乳制品发酵乳球菌中。 The use of cadmium resistance on the phage-resistance plasmid pNP40 facilitates selection for its horizontal transfer to industrial dairy starter lactococci. |
| 已发布 PubMed:培养皿快速金黄熊果计数板法快速计数某些食品中的金黄熊果 Petrifilm rapid S. aureus Count Plate method for rapid enumeration of Staphylococcus aureus in selected foods: 合作学习。 collaborative study. |
| 已发布 PubMed:与甜食相互作用期间乳制品的口腔清除和产酸。 Oral clearance and acid production of dairy products during interaction with sweet foods. |
| 已发布 PubMed:乳制品环境中未发酵的乳酸菌对奶酪生物膜的形成和污染。 Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment. |
| 已发布 PubMed:短杆菌属亚麻中的色氨酸分解代谢是一种潜在的奶酪风味助剂。 Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct. |
| 已发布 PubMed:相微萃取技术分析乳清产品中的游离脂肪酸。 Analysis of free fatty acids in whey products by solid-phase microextraction. |
| 已发布 PubMed:切达干酪中的粉红-成分及其形成原因。 Pinkish colouration in Cheddar cheese--description and factors contributing to its formation. |
| 已发布 PubMed:切达干酪中的嗜热链球菌-半乳糖的产生和命运。 Streptococcus thermophilus in cheddar cheese--production and fate of galactose. |
| 已发布 PubMed:噬菌体对由原乳和巴氏灭菌牛奶制成的切达干酪生产和储存过程中肠炎歐洲海濱草存活率的影响。 Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milk. |
| 已发布 PubMed:凝乳酶凝结时间对成分的影响 Effect of rennet coagulation time on composition, 让 yield, 和低脂切达干酪的质量。 and quality of reduced-fat cheddar cheese. |
| 已发布 PubMed:酪乳和苯丙氨酸通过乳酸菌奶酪风味的分解代谢。 Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts. |
| 已发布 PubMed:乳酸菌3147产生和耐药菌培养的组合处理奶酪菌群的策略。 Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures. |
| 已发布 PubMed:气调包装切达干酪丝 Modified atmosphere packaged cheddar cheese shreds: 荧光灯暴露和气体类型对颜色和挥发性化合物产生的影响。 influence of fluorescent light exposure and gas type on color and production of volatile compounds. |
| 已发布 PubMed:开发用于检测和区分乳制品中金黄熊果的多重聚合酶链反应测定法。 Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products. |
| 已发布 PubMed:切达干酪块中水分的不均匀性和采样误差。 Moisture nonuniformity and sampling errors in large cheddar cheese blocks. |
| 已发布 PubMed:副干酪乳杆菌培养的切达干酪生态系统中o2和co2梯度的膜入口质谱测量。 Membrane inlet mass spectrometric measurement of O2 and CO2 gradients in cultures of Lactobacillus paracasei and a developing Cheddar cheese ecosystem. |
| 已发布 PubMed:英国农家切达干酪的典型香气成分。 Characteristic aroma components of British Farmhouse Cheddar cheese. |
| 已发布 PubMed:切达干酪中非发酵乳酸菌的时空分布。 Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese. |
| 已发布 PubMed:为肾病患者提供多种食品脱盐。 Demineralization of a wide variety of foods for the renal patient. |
| 已发布 PubMed:商业切达干酪酶改性奶酪中脂解和糖解终产物的调查。 A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese. |
| 已发布 PubMed:隔离 Isolation, 表征 characterization, 和当地 的影响 and influence of native, 非发酵剂乳酸菌对切达干酪品质的影响。 nonstarter lactic acid bacteria on Cheddar cheese quality. |
| 已发布 PubMed:使用共生扫描激光显微镜结合生存力染色技术，对益生菌乳制品中细菌进行直接原位生存力评估。 Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy. |
| 已发布 PubMed:乳酸菌中硫化合物生产的多样性。 Diversity of sulfur compound production in lactic acid bacteria. |
| 已发布 PubMed:工业奶酪生产的酸碱度和酸度建模。 Modeling of pH and acidity for industrial cheese production. |
| 已发布 PubMed:基于壳聚糖的凝结剂，用于治疗切达干酪乳清。 Chitosan-based coagulating agents for treatment of cheddar cheese whey. |
| 已发布 PubMed:利用静水压力灭活奶酪中的微生物污染物。 Use of hydrostatic pressure for inactivation of microbial contaminants in cheese. |
| 已发布 PubMed:乳制品熟化过程中脂肪含量对切达干酪中微生物和蛋白水解影响。 The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods. |
| 已发布 PubMed:切达干酪的成熟与添加的乳酸杆菌减毒辅助培养物。 Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli. |
| 已发布 PubMed:使用超声波评估切达干酪的特征。 Use of ultrasound to assess Cheddar cheese characteristics. |
| 已发布 PubMed:使用集成的培养系统增强减脂切达干酪的风味。 Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system. |
| 已发布 PubMed:非发酵乳杆菌属菌种中的氨基酸发酵。与切达干酪隔离。 Amino acid fermentation in non-starter Lactobacillus spp. isolated from cheddar cheese. |
| 已发布 PubMed:用于制造切达干酪的中温混合发酵剂的特性分析。 Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese. |
| 已发布 PubMed:乳清磷脂的分离和表征。 Isolation and characterization of whey phospholipids. |
| 已发布 PubMed:肠球菌球菌益生菌辅助培养物对切达干酪品质的影响。 Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese. |
| 已发布 PubMed:与奶酪有关的细菌中的硫代谢。 Sulfur metabolism in bacteria associated with cheese. |
| 已发布 PubMed:乳酸杆菌属的耐热性。与切达干酪隔离。 Heat resistance of Lactobacillus spp. isolated from Cheddar cheese. |
| 已发布 PubMed:管理切达干酪生产牛奶的饮食质量。 2.牧场v。谷物补品。 Managing diet quality for cheddar cheese manufacturing milk. 2. Pasture v. grain supplements. |
| 已发布 PubMed:管理切达干酪生产牛奶的饮食质量。 1.蛋白质和能量补充剂的影响。 Managing diet quality for Cheddar cheese manufacturing milk. 1. The influence of protein and energy supplements. |
| 已发布 PubMed:成熟切达干酪中非发酵乳乳酸菌的表型和基因型特征。 Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese. |
| 已发布 PubMed:切达干酪作为将益生菌菌株传递到胃肠道的食品载体的评估。 Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract. |
| 已发布 PubMed: 乳球菌亚种的特异性。 creemo moris sk11蛋白酶 , 乳酸菌素三 lactocepin III, 低水活度 in low-water-activity, 与乳酸菌素i相比，高盐浓度的保湿剂系统及其稳定性 high-salt-concentration humectant systems and its stability compared with that of lactocepin I |
| 已发布 PubMed: 乳球菌亚种的四个噬菌体抗性质粒的鉴定。 鸡骨草 cremo moris ho2。 |
| 已发布 PubMed:商业生产的山羊奶和羊奶酪的乳清蛋白成分的季节性变化。 Seasonal changes in protein composition of whey from commercial manufacture of caprine and ovine specialty cheeses. |
| 已发布 PubMed:摄入零食后儿童体内牙菌斑ph变化的体内评估。 In vivo assessment of dental plaque pH changes in children after ingestion of snack foods. |
| 已发布 PubMed:傅立叶变换红外光谱法检测成熟过程中的全脂和减脂切达干酪。 Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy. |
| 已发布 PubMed:使用遗传改良的 Use of a genetically enhanced, 产生pediocin的发酵剂 pediocin-producing starter culture, 乳球菌亚种乳酸mm217 lactococcus lactis subsp. lactis MM217, 控制切达干酪中的单核细胞增生李斯特菌 To control listeria monocytogenes in cheddar cheese |
| 已发布 PubMed:使用13c核磁共振和气相色谱法检查乳球菌的蛋氨酸分解代谢。 Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci. |
| 已发布 PubMed:食品加工环境中的生物膜。 Biofilms in food processing environments. |
| 已发布 PubMed:广泛宿主范围内产生细菌素的乳酸乳球菌转导结合体作为萨拉米香肠生产的替代原料。 Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture. |
| 已发布 PubMed:天然存在的结合质粒的顺序转移设计噬菌体不敏感的乳球菌乳品发酵剂 Design of a phage-insensitive lactococcal dairy starter via sequential transfer of naturally occurring conjugative plasmids |
| 已发布 PubMed:短杆菌bl2的l-蛋氨酸γ-裂合酶的纯化和鉴定 Purification and characterization of L-methionine gamma-lyase from brevibacterium linens BL2 |
| 已发布 PubMed:乳球菌将蛋氨酸转化为硫醇 Conversion of methionine to thiols by lactococci, 乳杆菌 lactobacilli, 和短杆菌 and brevibacteria |
| 已发布 PubMed:盐对减脂切达干酪品质的影响。 Influence of salt on the quality of reduced fat cheddar cheese. |
| 已发布 PubMed:包含 源乳酸干酪乳杆菌菌株的切达干酪益生菌的开发。 Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains. |
| 已发布 PubMed:牛奶过氧化氢酶活性作为切达干酪生产中热化处理的指标。 Milk catalase activity as an indicator of thermization treatments used in the manufacture of cheddar cheese. |
| 已发布 PubMed:从牛奶中分离牛免疫球蛋白g亚类 Isolation of bovine immunoglobulin G subclasses from milk, 初乳 colostrum, 和乳清使用固定的蛋黄抗体。 and whey using immobilized egg yolk antibodies. |
| 已发布 PubMed:达干酪的水溶性部分的渗滤渗余物中的其他肽的分离和鉴定。 Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese. |
| 已发布 PubMed:歐洲海濱草黄金海岸和切达干酪 Salmonella gold-coast and cheddar cheese: 更新。 update. |
| 已发布 PubMed:切达奶酪 cheddar cheese: 挤奶频率和泌乳阶段对组成和产量的影响。 influence of milking frequency and stage of lactation on composition and yield. |
| 已发布 PubMed: 乳球菌亚种中半胱氨酸（γ）裂解酶的纯化和表征。 creemo moris sk11 : 在奶酪成熟过程中可能形成风味化合物。 Possible Role in Flavor Compound Formation during Cheese Maturation. |
| 已发布 PubMed: 乳酸乳球菌环境分离株的ldh ldh系统发育与rrna基因型一致，但与表型不一致。 |
| 已发布 PubMed:氟化物和硬质干酪暴露于经颈部照射的患者的蚀刻牙釉质上。 Fluoride and hard cheese exposure on etched enamel in neck-irradiated patients in situ. |
| 已发布 PubMed:乳球菌亚种产生抗真菌物质。乳酸chd-28.3。 Production of antifungal substance by Lactococcus lactis subsp. lactis CHD-28.3. |
| 已发布 PubMed:单核细胞增生李斯特菌的酸适应可以增强酸性食品和牛奶发酵过程中的存活率。 Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation. |
| 已发布 PubMed:膨化大豆和烟酸喂养的奶牛的牛奶和减脂切达干酪的特性 Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin. |
| 已发布 PubMed:体细胞数和泌乳阶段对生乳成分以及切达干酪产量和品质的影响 Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese. |
| 已发布 PubMed:切达干酪生产中用于生产新型广谱细菌素的乳酸乳球菌菌株的应用 An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, 乳酸3147。 lacticin 3147. |
| 已发布 PubMed: β-casomo morphins : 奶酪中的分析以及对乳酸乳球菌菌种蛋白水解酶的敏感性。 creemo moris。 |
| 已发布 PubMed:切达干酪中的水溶性肽 Water-soluble peptides in Cheddar cheese: 分离和鉴定水溶性级分渗滤渗留物中的肽。 isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction. |
| 已发布 PubMed:切达干酪生产的季节性影响 Seasonal influences on Cheddar cheese manufacture: 饮食质量和泌乳阶段的影响。 influence of diet quality and stage of lactation. |
| 已发布 PubMed:总饮食研究中的多容器超临界流体萃取食品。 Multivessel supercritical fluid extraction of food items in Total Diet Study. |
| 已发布 PubMed:切达干酪的风味和化学指标 Cheddar cheese flavour and chemical indices: 在成熟过程中发生变化。 changes during maturation. |
| 已发布 PubMed:减脂切达干酪的生产技术。 Technology of manufacturing reduced-fat cheddar cheese. |
| 已发布 PubMed:温度对微生物的影响 Time-temperature effects on microbial, 切达干酪冷却和老化过程中的化学和感官变化。 chemical and sensory changes during cooling and aging of cheddar cheese. |
| 已发布 PubMed:修改乳球菌蛋白水解系统对切达干酪成熟和风味发展的影响。 Effect of genetically modifying the lactococcal proteolytic system on ripening and flavor development in cheddar cheese. |
| 已发布 PubMed:在其他食品中使用含乳链菌肽作为抗菌剂的切达干酪。 Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods. |
| 已发布 PubMed:从切达干酪的水不溶部分中部分鉴定肽。 Partial identification of peptides from the water-insoluble fraction of cheddar cheese. |
| 已发布 PubMed:切达干酪中双歧杆菌的生长和活力。 Growth and viability of Bifidobacterium bifidum in cheddar cheese. |
| 已发布 PubMed:饮食多样化可增加金黄仓鼠的进餐量。 Dietary variety enhances meal size in golden hamsters. |
| 已发布 PubMed:延长家庭使用时间对降低脂肪食物的感官特性没有影响。 No effect of extended home use on linking for sensory characteristics of reduced-fat foods. |
| 已发布 PubMed:切球干酪中乳球菌起始蛋白酶对蛋白水解贡献。 The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese. |
| 已发布 PubMed:通过蛋白水解化学指标监控切达干酪的成熟。 3.鉴定几种高分子肽。 Monitoring cheddar cheese ripening by chemical indices of proteolysis. 3. Identification of several high-molecular mass peptides. |
| 已发布 PubMed:巴氏杀菌工艺干酪涂抹酱的保质期是由切达达干酪制成的，该切达干酪采用产生乳链菌肽的发酵剂生产。 Shelf-life of pasteurized process cheese spreads made from cheddar cheese manufactured with a nisin-producing starter culture. |
| 已发布 PubMed:歐洲海濱草 Salmonellae, 歐洲海濱草病 salmonellosis, 和乳制品 and dairy foods: 回顾。 a review. |
| 已发布 PubMed:真菌在成熟过程中导致真空包装的切达干酪的霉菌变质。 Fungi causing thread mould spoilage of vacuum packaged Cheddar cheese during maturation. |
| 已发布 PubMed:有效清洁和消毒聚砜超滤膜系统。 Effective cleaning and sanitizing of polysulfone ultrafiltration membrane systems. |
| 已发布 PubMed:利用电子束辐照对切达干酪进行霉菌净化。 Use of electron beam irradiation for mold decontamination on cheddar cheese. |
| 已发布 PubMed:硬奶酪暴露的影响 Effect of hard cheese exposure, 有和没有氟化物预冲洗 with and without fluoride prerinse, 在软化的 类珐琅质上重新硬化。 on the rehardening of softened human enamel. |
| 已发布 PubMed: 鉴定乳酸乳球菌亚种的寡核苷酸探针的开发和应用。 creemo moris。 |
| 已发布 PubMed:快速灵敏的三明治酶联免疫吸附法检测奶酪中的熊果肠毒素b。 Rapid and sensitive sandwich enzyme-linked immunosorbent assay for detection of staphylococcal enterotoxin B in cheese. |
| 已发布 PubMed:肾移植受者进行李斯特菌粪便运输 Listeria faecal carriage by renal transplant recipients, 血液透析患者和一般患者 haemodialysis patients and patients in general practice: 与季节的关系 its relation to season, 药物治疗 drug therapy, 国外旅游 foreign travel, 动物接触和饮食。 animal exposure and diet. |
| 已发布 PubMed: 长期生长激素（有点麻烦 sometribove）处理对球衣牛奶中氮（蛋白质）分布的影响 |
| 已发布 PubMed:食品中含有蛋白a的金黄熊果的灵敏酶放大电免疫分析法。 Sensitive enzyme-amplified electrical immunoassay for protein A-bearing Staphylococcus aureus in foods. |
| 已发布 PubMed:聚砜超滤膜系统中微生物种群的有效控制。 Effective control of microbial populations in polysulfone ultrafiltration membrane systems. |
| 已发布 PubMed:二（2-乙基己基）己二酸酯增塑剂从pvc膜迁移到食品中的预测数学模型的评估。 Evaluation of a predictive mathematical model of di-(2-ethylhexyl) adipate plasticizer migration from PVC film into foods. |
| 已发布 PubMed:妇女低脂饮食干预期间食物类型的变化。 Changes in food patterns during a low-fat dietary intervention in women. |
| 已发布 PubMed:乳清中金黄熊果的命运 Fate of Staphylococcus aureus in whey, 乳清奶油 whey cream, 和乳清奶油黄油。 and whey cream butter. |
| 已发布 PubMed:铁-牛奶-蛋白质复合物和强化切达干酪的生物利用度。 Bioavailability of iron-milk-protein complexes and fortified cheddar cheese. |
| 已发布 PubMed:在含有短杆菌属细菌和半胱氨酸乳脂涂层微胶囊中生产硫化氢。 Production of hydrogen sulphide in milkfat-coated microcapsules containing Brevibacterium linens and cysteine. |
| 已发布 PubMed:产乳杆菌白晶体的表征在切达干酪上。 Characterization of a Lactobacillus strain producing white crystals on cheddar cheese. |
| 已发布 PubMed:温度无关的果胶凝胶法测定乳制品中的大肠菌群 Temperature-independent pectin gel method for coliform determination in dairy products: 合作学习。 collaborative study. |
| 已发布 PubMed:自然发酵和酶促切达干酪中某些非发酵细菌的存活率。 Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese. |
| 已发布 PubMed:螯合色谱法从干酪乳清中分离免疫球蛋白和乳铁蛋白 Separation of immunoglobulins and lactoferrin from cheese whey by chelating chromatography. |
| 已发布 PubMed:近红外反射光谱法测定切达干酪中的水分。 Determination of moisture in Cheddar cheese by near infrared reflectance spectroscopy. |
| 已发布 PubMed:通过凝胶过滤技术从乳清蛋白中分离牛免疫球蛋白和乳铁蛋白。 Isolation of bovine immunoglobulins and lactoferrin from whey proteins by gel filtration techniques. |
| 已发布 PubMed:血糖指数 The glycemic index: 胰岛素依赖型和非胰岛素依赖型糖尿病患者获得的值的相似性。 similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients. |
| 已发布 PubMed:产链球菌的β-内酰胺酶突变株。 Beta-lactamase-producing mutants of Streptococcus cremoris. |
| 已发布 PubMed:的水溶性成分对 体实验龋齿的影响。 Effects of water-soluble components of cheese on experimental caries in humans. |
| 已发布 PubMed:歐洲海濱草污染的奶酪与胃肠炎大爆发有关的实验室研究。 Laboratory studies on salmonella-contaminated cheese involved in a major outbreak of gastroenteritis. |
| 已发布 PubMed:微小球菌胞外酪蛋白水解酶的纯化和鉴定。从切达干酪中分离出的mcc-315。 Purification and characterization of extracellular caseinolytic enzyme of Micrococcus sp. MCC-315 isolated from cheddar cheese. |
| 已发布 PubMed:分子分析证实了主要省际歐洲海濱草暴发中歐洲海濱草噬菌体10型的两个截然不同但相关的亚群的食物来源和同时参与。 Molecular analysis confirms food source and simultaneous involvement of two distinct but related subgroups of Salmonella typhimurium bacteriophage type 10 in major interprovincial Salmonella outbreak. |
| 已发布 PubMed:切达干酪中鼠 歐洲海濱草的感染剂量。 Infective dose of Salmonella typhimurium in cheddar cheese. |
| 已发布 PubMed: 分离自干酪的小球菌 pediococci引起的乳酸代谢。 |
| 已发布 PubMed:面包和果酱果酱在胰岛素依赖型糖尿病中的血糖作用。 Glycaemic effects of bread and marmalade in insulin-dependent diabetes. |
| 已发布 PubMed:大肠菌群总数 Enumeration of total coliforms, 粪大肠菌群 fecal coliforms, 疏水格栅膜滤器过滤食品中的大肠杆菌和大肠杆菌 and Escherichia coli in foods by hydrophobic grid membrane filter: 合作学习。 collaborative study. |
| 已发布 PubMed:奶酪的作用 Effect of cheese, 有或没有蔗糖 with and without sucrose, 对大鼠龋齿和变形链球菌的恢复。 on dental caries and recovery of Streptococcus mutans in rats. |
| 已发布 PubMed: 体牙齿附近部位参考食品和零食的产酸潜力。 The acidogenic potential of reference foods and snacks at interproximal sites in the human dentition. |
| 已发布 PubMed:1979年美国生产的乳制品中的黄曲霉毒素m1。 Aflatoxin M1 in manufactured dairy products produced in the United States in 1979. |
| 已发布 PubMed:测定没有启动活性的切达干酪中的熊果肠毒素a。 Determination of staphylococcal enterotoxin A in cheddar cheese produced without starter activity. |
| 已发布 PubMed:中国流行歐洲海濱草埃德奶酪 Epidemic salmonellosis from cheddar cheese: 监视和预防。 surveillance and prevention. |
| 已发布 PubMed:非典型罗克福尔青霉菌分离物生产青酸和棒曲霉素。 Production of penicillic acid and patulin by an atypical Penicillium roqueforti isolate. |
| 已发布 PubMed:用不同的牛奶凝结酶制成的切达干酪的组成。 Composition of cheddar cheese made with different milk clotting enzymes. |
| 已发布 PubMed:口蹄疫 在奶酪中的存活率。 Survival of foot-and-mouth disease virus in cheese. |
| 已发布 PubMed:上颌全口义齿修复组织压力。 Tissue pressure under complete maxillary dentures. |
| 已发布 PubMed:厌氧转管法从奶酪和碎牛肉中分离出的细菌的特征。 Characteristics of bacteria isolated by the anaerobic roll-tube method from cheeses and ground beef. |
| 已发布 PubMed:碳水化合物和氮源对青霉花青霉素生产棒曲霉素的影响 Influence of carbohydrate and nitrogen source on patulin production by Penicillium patulum. |
| 已发布 PubMed:金黄熊果肠毒素c Staphylococcal enterotoxin C: 固相放射免疫分析。 solid-phase radioimmunoassay. |
| 已发布 PubMed:奶酪和发酵剂中的酸性磷酸酶活性。 Acid phosphatases activity in cheese and starters. |
| 已发布 PubMed:食品中锌含量的临时表。 Provisional tables on the zinc content of foods. |
| 已发布 PubMed:切达干酪和增加的多不饱和脂肪酸。 Cheddar cheese with increased polyunsaturated fatty acids. |
| 已发布 PubMed:切达干酪作为 的载体。 Cheddar cheese as a vehicle for viruses. |
| 已发布 PubMed:金黄熊果肠毒素a和b Staphylococcal enterotoxins A and B: 食品中的固相放射免疫分析。 solid-phase radioimmunoassay in food. |
| 已发布 PubMed:熊果肠毒素。切达奶酪泥浆的发展。 Staphylococcal enterotoxin. A development in cheddar cheese slurries. |
| 已发布 PubMed:气液色谱法定量测定切达干酪中的山梨酸 Quantitative determination of sorbic acid in cheddar cheese by gas-liquid chromatography. |
| 已发布 PubMed:食品微生物变化专题讨论会。菌群与切达干酪风味的关系。 Symposium on microbial changes in foods. Relationship of the microflora to the flavour fo cheddar cheese. |
| 已发布 PubMed:特发性姿势性低血压 Idiopathic postural hypotension: 生理观察和新疗法的报告。 physiologic observations and report of a new mode of therapy. |
| 已发布 PubMed:奶酪制造的冷冻发酵剂培养物的存活率和活性。 Survival and activity of frozen starter cultures for cheese manufacture. |
| 已发布 PubMed:精胺对乳酸链球菌噬菌体对宿主细胞裂解和繁殖的影响。 Effect of spermine on host-cell lysis and reproduction by a lactic streptococcal bacteriophage. |
| 已发布 PubMed:切达干酪中的碳水化合物代谢。一世。正乙酰橙花氨酸 Carbohydrate metabolism in Cheddar cheese. I. N-acetylneuraminic acid, 2-脱氧-d-核糖 2-deoxy-D-ribose, 和磷酸化糖。 and phosphorylated sugars. |
| 已发布 PubMed:乳酸链球菌对乳酸菌种的生长刺激。 Growth stimulation of Lactobacillus species by lactic streptococci. |
| 已发布 PubMed:切达干酪生产和固化过程中鼠 歐洲海濱草的行为 Behavior of Salmonella typhimurium during manufacture and curing of cheddar cheese. |
| 已发布 PubMed:柠檬隐球菌产生二氧化碳的一些因素。 Some factors influencing carbon dioxide production by Leuconostoc citrovorum. |
| 已发布 PubMed:黄曲霉和寄生曲霉在切达干酪中形成黄曲霉毒素。 Formation of aflatoxin in cheddar cheese by aspergillus flavus and aspergillus parasiticus. |
| 已发布 PubMed:切达干酪中缝的组成。 Composition of seams in cheddar cheese. |
| 已发布 PubMed:在不同温度下加热的牛奶制成的切达干酪中蛋白质的变化 Changes in the proteins in cheddar cheese made from milk heated at different temperatures. |
| 已发布 PubMed:牛奶中金黄熊果的耐热性 Thermal resistance of Staphylococcus aureus in milk, 乳清 whey, 和磷酸盐缓冲液。 and phosphate buffer. |
| 已发布 PubMed:切达奶酪的脂肪中含有部分橙花酯。 Partial glycerides in the fat of cheddar cheese. |
| 已发布 PubMed:切达干酪的风味。 Flavor of cheddar cheese. |
| 已发布 PubMed:切达干酪的b-复合维生素含量。 B-COMPLEX VITAMIN CONTENT OF CHEDDAR CHEESE. |
| 已发布 PubMed:切达干酪中乳酸杆菌的鉴定。 ii。通过电子计算机对数据进行数值分析。 THE CHARACTERIZATION OF LACTOBACILLI FROM CHEDDAR CHEESE. II. A NUMERICAL ANALYSIS OF THE DATA BY MEANS OF AN ELECTRONIC COMPUTER. |
| 已发布 PubMed:切达干酪中凝固酶阳性熊果的发生。 OCCURRENCE OF COAGULASE-POSITIVE STAPHYLOCOCCI IN CHEDDAR CHEESE. |
| 已发布 PubMed:乳酸菌对巴氏杀菌牛奶切达干酪品质的影响。 The effects of lactobacilli on the quality of Cheddar cheese made from pasteurized milk. |
| 已发布 PubMed:奶酪制作过程中营养的保留；切达干酪中的硫胺素，由生乳和巴氏消毒乳制成。 The retention of nutrients in cheese making; thiamine in Cheddar cheese made from raw and pasteurized milk. |
| 已发布 PubMed:切达干酪中 杆菌的寿命 Longevity of Typhoid Bacilli in Cheddar Cheese : 爆发于奶酪之后的一项研究。 A Study Following an Outbreak of Typhoid Fever Traced to Cheese. |
