Drake MA - Search Results

1

Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.

Whetstine ME, Drake MA, Broadbent JR, McMahon D. Whetstine ME, et al. Among authors: drake ma. J Dairy Sci. 2006 Sep;89(9):3277-84. doi: 10.3168/jds.S0022-0302(06)72364-5. J Dairy Sci. 2006. PMID: 16899660 Free article.

2

Influence of adjunct cultures on ripening of reduced fat Edam cheeses.

Tungjaroenchai W, Drake MA, White CH. Tungjaroenchai W, et al. Among authors: drake ma. J Dairy Sci. 2001 Oct;84(10):2117-24. doi: 10.3168/jds.S0022-0302(01)74656-5. J Dairy Sci. 2001. PMID: 11699441 Free article.

3

The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.

Campbell W, Drake MA, Larick DK. Campbell W, et al. Among authors: drake ma. J Dairy Sci. 2003 Jan;86(1):43-51. doi: 10.3168/jds.S0022-0302(03)73582-6. J Dairy Sci. 2003. PMID: 12613847 Free article.

4

Determining flavor and flavor variability in commercially produced liquid cheddar whey.

Carunchia Whetstine ME, Parker JD, Drake MA, Larick DK. Carunchia Whetstine ME, et al. Among authors: drake ma. J Dairy Sci. 2003 Feb;86(2):439-48. doi: 10.3168/jds.S0022-0302(03)73622-4. J Dairy Sci. 2003. PMID: 12647950 Free article.

5

Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.

Shakeel-Ur-Rehman, Farkye NY, Considine T, Schaffner A, Drake MA. Shakeel-Ur-Rehman, et al. Among authors: drake ma. J Dairy Sci. 2003 May;86(5):1608-15. doi: 10.3168/jds.s0022-0302(03)73746-1. J Dairy Sci. 2003. PMID: 12778571

6

The effect of application of cold natural smoke on the ripening of Cheddar cheese.

Shakeel-Ur-Rehman, Farkye NY, Drake MA. Shakeel-Ur-Rehman, et al. Among authors: drake ma. J Dairy Sci. 2003 Jun;86(6):1910-7. doi: 10.3168/jds.S0022-0302(03)73777-1. J Dairy Sci. 2003. PMID: 12836924 Free article.

7

Relationships among rheological and sensorial properties of young cheeses.

Brown JA, Foegeding EA, Daubert CR, Drake MA, Gumpertz M. Brown JA, et al. Among authors: drake ma. J Dairy Sci. 2003 Oct;86(10):3054-67. doi: 10.3168/jds.S0022-0302(03)73905-8. J Dairy Sci. 2003. PMID: 14594222 Free article.

8

Preference mapping of Cheddar cheese with varying maturity levels.

Young ND, Drake M, Lopetcharat K, McDaniel MR. Young ND, et al. J Dairy Sci. 2004 Jan;87(1):11-9. doi: 10.3168/jds.S0022-0302(04)73136-7. J Dairy Sci. 2004. PMID: 14765805 Free article.

9

ADSA Foundation Scholar Award: defining dairy flavors.

Drake M. Drake M. J Dairy Sci. 2004 Apr;87(4):777-84. doi: 10.3168/jds.S0022-0302(04)73221-X. J Dairy Sci. 2004. PMID: 15259211 Free article. Review.

10

Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.

Broadbent JR, Gummalla S, Hughes JE, Johnson ME, Rankin SA, Drake MA. Broadbent JR, et al. Among authors: drake ma. Appl Environ Microbiol. 2004 Aug;70(8):4814-20. doi: 10.1128/AEM.70.8.4814-4820.2004. Appl Environ Microbiol. 2004. PMID: 15294819 Free PMC article.

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