Search Results - "Oberg, C J" :: K.UTB vyhledávací portál

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Biochemistry, genetics, and applications of Exopolysaccharide production in Streptococcus thermophilus: a review

by Broadbent, J.R, McMahon, D.J, Welker, D.L, Oberg, C.J, Moineau, S
Published in Journal of dairy science (01.02.2003)

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Influence of Calcium, pH, and Moisture on Protein Matrix Structure and Functionality in Direct-Acidified Nonfat Mozzarella Cheese

by McMahon, D.J., Paulson, B., Oberg, C.J.
Published in Journal of dairy science (01.11.2005)

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Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media

by Oberg, C.J., Moyes, L.V., Domek, M.J., Brothersen, C., McMahon, D.J.
Published in Journal of dairy science (01.05.2011)

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Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese

by Porcellato, D, Brighton, C, McMahon, D.J, Oberg, C.J, Lefevre, M, Broadbent, J.R, Steele, J.L
Published in Letters in applied microbiology (01.08.2014)

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Temperature Effect on Structure-Opacity Relationships of Nonfat Mozzarella Cheese

by Pastorino, A. J, Dave, R. I, Oberg, C. J, McMahon, D. J
Published in Journal of dairy science (01.09.2002)

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Use of fat replacers in low fat Mozzarella cheese

by McMahon, D. J, Alleyne, M. C, Fife, R. L, Oberg, C. J
Published in Journal of dairy science (01.11.1996)

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Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese

by Broadbent, J.R, Houck, K, Johnson, M.E, Oberg, C.J
Published in Journal of dairy science (01.09.2003)

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Water partitioning in Mozzarella cheese and its relationship to cheese meltability

by McMahon, D.J, Fife, R.L, Oberg, C.J
Published in Journal of dairy science (01.07.1999)

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Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate

by McMahon, D.J., Sorensen, K.M., Domek, M.J., Dai, X., Sharma, P., Oberg, T.S., Oberg, C.J.
Published in Journal of dairy science (01.05.2022)

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Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey

by Petersen, B. L, Dave, R. I, McMahon, D. J, Oberg, C. J, Broadbent, J. R
Published in Journal of dairy science (01.09.2000)

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Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese

by White, S.R, Broadbent, J.R, Oberg, C.J, McMahon, D.J
Published in Journal of dairy science (01.03.2003)

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Increasing stringiness of low-fat mozzarella string cheese using polysaccharides

by Oberg, E.N., Oberg, C.J., Motawee, M.M., Martini, S., McMahon, D.J.
Published in Journal of dairy science (01.07.2015)

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Test for Measuring the Stretchability of Melted Cheese

by Fife, R. L, McMahon, D. J, Oberg, C. J
Published in Journal of dairy science (01.12.2002)

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Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus

by Oberg, C.J., Broadbent, J.R., Strickland, M., McMahon, D.J.
Published in Letters in applied microbiology (01.01.2002)

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Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese

by Paulson, B.M. (Utah State University, Logan.), McMahon, D.J, Oberg, C.J
Published in Journal of dairy science (01.08.1998)

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Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention

by Low, D. (Utah State University, Logan, UT.), Ahlgren, J.A, Horne, D, McMahon, D.J, Oberg, C.J, Broadbent, J.R
Published in Applied and Environmental Microbiology (01.06.1998)

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Proteolytic Specificity of Lactobacillus delbrueckii subsp. bulgaricus Influences Functional Properties of Mozzarella Cheese

by Oommen, B. S, McMahon, D. J, Oberg, C. J, Broadbent, J. R, Strickland, M
Published in Journal of dairy science (01.11.2002)

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Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheese

by Perry, D.B. (Leprino Foods, Denver, CO.), McMahon, D.J, Oberg, C.J
Published in Journal of dairy science (01.05.1997)

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Functionality of low fat Mozzarella cheese

by Fife, R.L. (Utah State University, Logan, UT.), McMahon, D.J, Oberg, C.J
Published in Journal of dairy science (01.11.1996)

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Development and characterization of lactose-positive Pediococcus species for milk fermentation

by Caldwell, S.L. (Utah State University, Logan, UT.), McMahon, D.J, Oberg, C.J, Broadbent, J.R
Published in Applied and Environmental Microbiology (01.03.1996)

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