Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria

Hydrolysis of native milk fat globules by microbial lipases: Mechanisms and modulation of interfacial quality

(2012) C. Bourlieu et al.   FOOD RESEARCH INTERNATIONAL

Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis

(2011) N.E. Costa et al.   INTERNATIONAL DAIRY JOURNAL

Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

(2010) N.E. Costa et al.   JOURNAL OF DAIRY SCIENCE

Processing of Soft Hispanic Cheese (“Queso Fresco”) Using Thermo-Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life

(2010) Daniela Bermúdez-Aguirre et al.   JOURNAL OF FOOD SCIENCE

Use of an exopolysaccharide-producing strain of Streptococcus thermophilus in the manufacture of Mexican Panela cheese

(2009) Judith Jiménez-Guzmán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Queso Chihuahua: manufacturing procedures, composition, protein profiles, and microbiology

(2008) MICHAEL H TUNICK et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Interactions Between Milk Proteins and Exopolysaccharides Produced by Lactococcus lactis Observed by Scanning Electron Microscopy

(2008) I. Ayala-Hernandez et al.   JOURNAL OF DAIRY SCIENCE

Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses

(2008) M.M. Milesi et al.   JOURNAL OF DAIRY SCIENCE