Concepedia

Cheese Molding

Cheese Molding is a controlled biological and physical process in cheese manufacturing wherein specific mold species are intentionally introduced or permitted to grow on the surface or within the curd matrix to develop distinctive textural, flavor, and aesthetic characteristics in the ripened cheese.

24

Publications

789

Citations

96

Authors

36

Institutions

Publications per year

2017–2026

7

Parents

Children

Publications

24

Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese

C. Karahadian, R.C. Lindsay · Journal of Dairy Science · 1987 · 111 citations · Full text

, , +14

Inhibition of Surface Molds on Cheese by Polyethylene Film Containing the Antimycotic Imazalil

Yih‐Ming Weng, Joseph H. Hotchkiss · Journal of Food Protection · 1992 · 83 citations

, , +16

Molecular systematics in the genus Mucor with special regards to species encountered in cheese

Antoine Hermet, Delphine Méheust, Jérôme Mounier et al. · Fungal Biology · 2012 · 81 citations

, , +16

A high-throughput cheese manufacturing model for effective cheese starter culture screening

Herwig Bachmann, Z. Kruijswijk, Douwe Molenaar et al. · Journal of Dairy Science · 2009 · 57 citations · Full text

, , +14

Influence of processing parameters on the texture and microstructure of imitation cheese

Nessa Noronha, Dolores O’Riordan, Michael O’Sullivan · European Food Research and Technology · 2007 · 57 citations

, , +12

1–5 of 24

Authors

96

  1. WW
    W.L. Wendorff

    University of Wisconsin–Madison, United States

    2 publications · 68 citations

    2

    h-index

  2. BG
    B. Güamis

    Universitat Autònoma de Barcelona, Spain

    2 publications · 33 citations

    2

    h-index

  3. WS
    Won Seo Park

    National Institute of Animal Science, South Korea

    1 publications · 21 citations

    1

    h-index

  4. DM
    Delphine Méheust

    Institut de Recherche en Santé, Environnement et Travail, France

    1 publications · 81 citations

    1

    h-index

  5. JB
    Jean‐Marc Berjeaud

    Centre National de la Recherche Scientifique, France

    1 publications · 15 citations

    1

    h-index

1–5 of 96

Institutions

36

  1. University of Wisconsin–Madison

    Madison, United States

    4 h-index

    8 publications

    418 citations

  2. Universitat Autònoma de Barcelona

    Cerdanyola del Vallès, Spain

    2 h-index

    10 publications

    164 citations

  3. Cornell University

    Ithaca, United States

    2 h-index

    4 publications

    202 citations

  4. Atkins (United States)

    Tampa, United States

    1 h-index

    1 publications

    17 citations

  5. Cancer Genomics Centre

    Utrecht, Netherlands

    1 h-index

    4 publications

    228 citations

  6. University of Vermont

    Burlington, United States

    1 h-index

    3 publications

    36 citations

  7. Food and Nutrition Service

    Alexandria, United States

    1 h-index

    1 publications

    37 citations

  8. Meiji (Japan)

    Tokyo, Japan

    1 h-index

    4 publications

    120 citations

1–8 of 36

Venues

  1. Journal of Dairy Science

    JDS · 6 publications · 248 citations

    6

    h-index

  2. Journal of Food Protection

    5 publications · 184 citations

    5

    h-index

  3. Journal of Food Engineering

    1 publications · 26 citations

    1

    h-index

  4. Journal of Biological Chemistry

    JBC · 1 publications · 29 citations

    1

    h-index

  5. Bulletin. International Dairy Federation

    1 publications · 24 citations

    1

    h-index

1–5