Lynn V. Moyes

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese

Donald J. McMahon, C. J. Oberg, M.A. Drake et al. · Journal of Dairy Science · 2014 · 92 citations · Full text

Agriculture, Dairy Science, Food Science +17

Effects of Proteolytic Activity of Thermolactic Cultures on Physical Properties of Mozzarella Cheese

C. J. Oberg, Amos Wang, Lynn V. Moyes et al. · Journal of Dairy Science · 1991 · 80 citations · Full text

Agriculture, Dairy Science, Food Science +17

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

C. J. Oberg, Lynn V. Moyes, Matthew J. Domek et al. · Journal of Dairy Science · 2011 · 48 citations · Full text

Agriculture, Food Science, Microbiology +14

Effects of Lactobacillus helveticus Culture on Physical Properties of Mozzarella Cheese

C. J. Oberg, Richard K. Merrill, Lynn V. Moyes et al. · Journal of Dairy Science · 1991 · 41 citations · Full text

Agriculture, Dairy Science, Food Science +16

Proteolytic Characterization of Lactobacillus delbrueckii ssp. bulgaricus Strains by the o-Phthaldialdehyde Test and Amino Acid Analysis

C. J. Oberg, Bart C. Weimer, Lynn V. Moyes et al. · Journal of Dairy Science · 1991 · 34 citations · Full text

Life Sciences, Biochemistry, Microbiology +13