Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese [PDF]
Foods, 2021 The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes.
Amal Shaukat +7 more
doaj +2 more sources
Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features [PDF]
AMB Express, 2021 Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time ...
Amaal Mohammed Alhelli +3 more
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Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics [PDF]
Molecules, 2023 Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods
Gerson R. Dewantier +2 more
doaj +2 more sources
Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese [PDF]
Microorganisms, 2023 Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp.
Awais Khan +9 more
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Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening [PDF]
Lipids in Health and Disease, 2018 Background Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid ...
Maryam Batool +5 more
doaj +2 more sources
Survey of sodium gluconate content in retail Cheddar cheese [PDF]
JDS CommunicationsThe presence of sodium gluconate in Cheddar cheese, which can be added as a processing aid during manufacture, has been shown as a contributing factor to gas production and gas defects in aged cheese.
N. Mishra +3 more
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Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening [PDF]
Lipids in Health and Disease, 2018 Background Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries.
Maryam Batool +7 more
doaj +2 more sources
Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking [PDF]
Foods, 2020 The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods.
Nabila Gulzar +8 more
doaj +2 more sources
Characterization of Nutty Flavor in Cheddar Cheese [PDF]
Journal of Dairy Science, 2004 The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar cheese. Cheddar cheeses with and without nutty flavors were selected by descriptive sensory analysis. Volatile aroma components from Cheddar cheeses with and without nutty flavors were isolated and characterized using
Avsar, YK +5 more
openaire +4 more sources
The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese [PDF]
FoodsAs consumer demand for low-salt diets increases, the development of low-salt cheese has emerged as a prevailing trend. To gain a deeper insight into the effects of salt reduction on cheddar cheese, this study used cheddar cheese with a 2.0% salt ...
Xinping Wang +6 more
doaj +2 more sources