 Cheese
"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
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| MeSH Number(s) |
G07.203.200.500.444 G07.203.300.350.300.444 J02.350.500.444 J02.500.350.300.444
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| Concept/Terms |
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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.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2014 | 1 | 1 | 2 | | 2016 | 0 | 1 | 1 | | 2019 | 0 | 1 | 1 |
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Below are the most recent publications written about "Cheese" by people in Profiles.
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Pierce EC, Morin M, Little JC, Liu RB, Tannous J, Keller NP, Pogliano K, Wolfe BE, Sanchez LM, Dutton RJ. Bacterial-fungal interactions revealed by genome-wide analysis of bacterial mutant fitness. Nat Microbiol. 2021 01; 6(1):87-102.
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Plumb ID, Schwensohn CA, Gieraltowski L, Tecle S, Schneider ZD, Freiman J, Cote A, Noveroske D, Kolsin J, Brandenburg J, Chen JC, Tagg KA, White PB, Shah HJ, Francois Watkins LK, Wise ME, Friedman CR. Outbreak of Salmonella Newport Infections with Decreased Susceptibility to Azithromycin Linked to Beef Obtained in the United States and Soft Cheese Obtained in Mexico - United States, 2018-2019. MMWR Morb Mortal Wkly Rep. 2019 Aug 23; 68(33):713-717.
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Caldeo V, Hannon JA, Hickey DK, Waldron D, Wilkinson MG, Beresford TP, McSweeney PL. Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds. J Dairy Res. 2016 Nov; 83(4):479-486.
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Meneses YE, Flores RA. Feasibility, safety, and economic implications of whey-recovered water in cleaning-in-place systems: A case study on water conservation for the dairy industry. J Dairy Sci. 2016 May; 99(5):3396-3407.
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Polsky S, Beck J, Stark RA, Pan Z, Hill JO, Peters JC. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items. J Food Sci. 2014 Oct; 79(10):S2117-26.
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Hou J, McSweeney PL, Beresford TP, Guinee TP. Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese. J Dairy Sci. 2014 Oct; 97(10):5983-99.
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Van Calcar SC, Bernstein LE, Rohr FJ, Yannicelli S, Berry GT, Scaman CH. Galactose content of legumes, caseinates, and some hard cheeses: implications for diet treatment of classic galactosemia. J Agric Food Chem. 2014 Feb 12; 62(6):1397-402.
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Muffly TM, Danford JM, Iqbal I, Barber MD. Assessment of four tissue models on knot tensile strength. J Surg Educ. 2012 Jan-Feb; 69(1):13-6.
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