grana cheese

Articles:

PubMed:	Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.
PubMed:	Estimation of economic values for milk coagulation properties in Italian Holstein-Friesian cattle.
PubMed:	Development of a Quantitative GC-MS Method for the Detection of Cyclopropane Fatty Acids in Cheese as New Molecular Markers for Parmigiano Reggiano Authentication.
PubMed:	Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches.
PubMed:	Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese: A metaproteomics approach.
PubMed:	Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study.
PubMed:	Understanding the bacterial communities of hard cheese with blowing defect.
PubMed:	Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano.
PubMed:	Mechanisms of Clostridium tyrobutyricum removal through natural creaming of milk: A microscopy study.
PubMed:	Draft Genome Sequence of Clostridium tyrobutyricum Strain DIVETGP, Isolated from Cow's Milk for Grana Padano Production.
PubMed:	Effect of summer season on milk protein fractions in Holstein cows.
PubMed:	Quantification of l-lysine in cheese by a novel amperometric biosensor.
PubMed:	Characterization of Gram-negative psychrotrophic bacteria isolated from Italian bulk tank milk.
PubMed:	Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestion.
PubMed:	Management practices and forage quality affecting the contamination of milk with anaerobic spore-forming bacteria.
PubMed:	A selected core microbiome drives the early stages of three popular italian cheese manufactures.
PubMed:	Detection of Shiga toxin (Stx)-producing Escherichia coli (STEC) in bovine dairy herds in Northern Italy.
PubMed:	Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
PubMed:	Lactobacillus helveticus MIMLh5-specific antibodies for detection of S-layer protein in Grana Padano protected-designation-of-origin cheese.
PubMed:	Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
PubMed:	Draft Genome Sequence of Clostridium tyrobutyricum Strain UC7086, Isolated from Grana Padano Cheese with Late-Blowing Defect.
PubMed:	Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.
PubMed:	Immunological response in egg-sensitive adults challenged with cheese containing or not containing lysozyme.
PubMed:	New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano.
PubMed:	[Ergonomic assessment of main activities in grana padano cheese production].
PubMed:	Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLP.
PubMed:	Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.
PubMed:	Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study.
PubMed:	Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme.
PubMed:	Headspace analysis of Italian and New Zealand parmesan cheeses.
PubMed:	The spatial distribution of bacteria in Grana-cheese during ripening.
PubMed:	Factors affecting the incidence of first-quality wheels of Trentingrana cheese.
PubMed:	Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese.
PubMed:	Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese.
PubMed:	Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
PubMed:	Iodine and selenium carry over in milk and cheese in dairy cows: effect of diet supplementation and milk yield.
PubMed:	Antibiotic resistance of lactobacilli isolated from two italian hard cheeses.
PubMed:	Determination of the lactose and galactose content of cheese for use in the galactosaemia diet.
PubMed:	Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems.
PubMed:	A qualified presumption of safety approach for the safety assessment of Grana Padano whey starters.
PubMed:	Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese.
PubMed:	Absence of allergic reactions to egg white lysozyme additive in Grana Padano cheese.
PubMed:	Grana Padano cheese whey starters: microbial composition and strain distribution.
PubMed:	Ripening and geographical characterization of Parmigiano Reggiano cheese by 1H NMR spectroscopy.
PubMed:	Detection and identification of Lactobacillus helveticus bacteriophages by PCR.
PubMed:	Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community.
PubMed:	Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus.
PubMed:	Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters.
PubMed:	Cultivability of Streptococcus thermophilus in Grana Padano cheese whey starters.
PubMed:	Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR.
PubMed:	Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus to the thermal stress occurring in model manufactures of Grana Padano cheese.
PubMed:	Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometry.
PubMed:	Use of RAPD-PCR and TTGE for the evaluation of biodiversity of whey cultures for Grana Padano cheese.
PubMed:	Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCR.
PubMed:	Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees.
PubMed:	Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus.
PubMed:	Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.
PubMed:	Extraction, semi-quantification, and fast on-line identification of oligopeptides in Grana Padano cheese by HPLC-MS.
PubMed:	Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
PubMed:	Production of pyroglutamic acid by thermophilic lactic acid bacteria in hard-cooked mini-cheeses.
PubMed:	Effect of ensiling alfalfa at low and high dry matter on production of milk used to make Grana cheese.
PubMed:	Proteolysis of beta-casein as a marker of Grana Padano cheese ripening.
PubMed:	Proteolysis of alphas-casein as a marker of Grana Padano cheese ripening.
PubMed:	Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation.
PubMed:	Pyroglutamic acid in cheese: presence, origin, and correlation with ripening time of Grana Padano cheese.
PubMed:	Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization.
PubMed:	Effectiveness of chemometric techniques in discrimination of lactobacillus helveticus biotypes from natural dairy starter cultures on the basis of phenotypic characteristics
PubMed:	Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening.
PubMed:	Aflatoxin M1 occurrence in samples of Grana Padano cheese.
PubMed:	Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification.
PubMed:	Formaldehyde and hexamethylenetetramine as food additives: chemical interactions and toxicology.
PubMed:	Evaluation of the oral toxicity of spinacine hydrochloride in a 13-week study in rats.
PubMed:	Identification of spinacine as the principal reaction product of gamma-casein with formaldehyde in cheese.
PubMed:	Toxicological evaluation in rats and mice of the ingestion of a cheese made from milk with added formaldehyde.
PubMed:	[FGPR (Formaggio Grana Parmigiano-Reggiano) and one of its combinations with absorbing substances, fructose and mineral salts in the treatment of acute enteritis in infants].
PubMed:	[The campaign against bovine mastitis and its effects on cheese (grana padano) production (author's transl)].