"Cheese" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
| Descriptor ID |
D002611
|
| MeSH Number(s) |
G07.203.200.500.444 G07.203.300.350.300.444 J02.350.500.444 J02.500.350.300.444
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Cheese".
Below are MeSH descriptors whose meaning is more specific than "Cheese".
This graph shows the total number of publications written about "Cheese" by people in this website by year, and whether "Cheese" was a major or minor topic of these publications.
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| Year | Major Topic | Minor Topic | Total |
|---|
| 2005 | 1 | 0 | 1 |
| 2007 | 1 | 0 | 1 |
| 2008 | 2 | 0 | 2 |
| 2012 | 1 | 0 | 1 |
| 2013 | 0 | 1 | 1 |
| 2014 | 1 | 0 | 1 |
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Below are the most recent publications written about "Cheese" by people in Profiles.
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Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate. J Dairy Sci. 2014 Mar; 97(3):1225-32.
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The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate. J Food Sci. 2013 Oct; 78(10):C1535-C1542.
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Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey. J Dairy Sci. 2012 Jan; 95(1):36-49.
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Consumer preferences for mild cheddar cheese flavors. J Food Sci. 2008 Nov; 73(9):S449-55.
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Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer. J Food Sci. 2008 Jun; 73(5):S199-208.
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Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese. J Dairy Sci. 2007 Jul; 90(7):3091-109.
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Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly. J Dairy Sci. 2005 Jul; 88(7):2295-301.