Concepedia

Aged Cheese

Aged Cheese is a cheese variety that belongs to the category of fermented dairy products distinguished by its prolonged maturation period, during which enzymatic and microbial processes develop its characteristic texture, flavor, and reduced moisture content.

63

Publications

2.5K

Citations

249

Authors

92

Institutions

Publications per year

2017–2026

12

Variants

Matured CheeseRipened Cheese

Parents

Publications

63

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

N.R. Rogers, M.A. Drake, Christopher R. Daubert et al. · Journal of Dairy Science · 2009 · 108 citations · Full text

, , +12

Survival of a Five-Strain Cocktail of Escherichia coli O157:H7 during the 60-Day Aging Period of Cheddar Cheese Made from Unpasteurized Milk

Joseph E. Schlesser, Robin S. Gerdes, Sadhana Ravishankar et al. · Journal of Food Protection · 2006 · 100 citations · Full text

, , +17

Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment

Sophie Lamothe, Marie-Michelle Corbeil, Sylvie L. Turgeon et al. · Food & Function · 2012 · 98 citations

, , +16

Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging

Stefano Sforza, Valeria Cavatorta, Francesca Lambertini et al. · Journal of Dairy Science · 2012 · 96 citations · Full text

, , +17

Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Chemical Changes During Aging

D.G. Bynum, D.M. Barbano · Journal of Dairy Science · 1985 · 95 citations · Full text

, , +16

1–5 of 63

Authors

249

  1. DB
    D.M. Barbano

    Cornell University, United States

    7 publications · 361 citations

    7

    h-index

  2. MD
    M.A. Drake

    North Carolina State University, United States

    5 publications · 319 citations

    5

    h-index

  3. RI
    Richard Ipsen

    University of Copenhagen, Denmark

    3 publications · 90 citations

    3

    h-index

  4. AB
    Anni Bygvrå Hougaard

    University of Copenhagen, Denmark

    3 publications · 90 citations

    3

    h-index

  5. MG
    Monica Gatti

    University of Parma, Italy

    2 publications · 88 citations

    2

    h-index

1–5 of 249

Institutions

92

  1. Cornell University

    Ithaca, United States

    6 h-index

    11 publications

    634 citations

  2. North Carolina State University

    Raleigh, United States

    5 h-index

    14 publications

    963 citations

  3. University of Copenhagen

    Copenhagen, Denmark

    5 h-index

    18 publications

    516 citations

  4. University of Wisconsin–Madison

    Madison, United States

    5 h-index

    10 publications

    160 citations

  5. University of Parma

    Parma, Italy

    3 h-index

    17 publications

    1.1K citations

  6. Illinois Institute of Technology

    Chicago, United States

    3 h-index

    6 publications

    425 citations

  7. Mississippi State University

    Starkville, United States

    3 h-index

    15 publications

    286 citations

  8. University of Reading

    Reading, United Kingdom

    2 h-index

    2 publications

    92 citations

1–8 of 92

Venues

  1. Journal of Dairy Science

    JDS · 17 publications · 876 citations

    14

    h-index

  2. Journal of Food Protection

    6 publications · 378 citations

    6

    h-index

  3. Journal of Food Science

    JFS · 5 publications · 87 citations

    5

    h-index

  4. International Dairy Journal

    3 publications · 91 citations

    3

    h-index

  5. International Journal of Dairy Technology

    3 publications · 61 citations

    3

    h-index

1–5