Results 91 to 100 of about 5,284 (220)

Synthesis of active packaging films from Lepidium sativum gum/polyvinyl alcohol composites and their application in preserving cheddar cheese. [PDF]

Sci Rep, 2023
Rehim MA, Zahran HA, Al-Moghazy M.
europepmc   +1 more source

The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H₂O₂-Induced Oxidative-Damaged Caco-2 Cells Models. [PDF]

Foods, 2023
Yang W, Zhang X, Sun M, Jiao Y, Li X, Liu L, Wang Z.   +6 more
europepmc   +1 more source

Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales. [PDF]

Appl Environ Microbiol, 2022
Johnson J, Selover B, Curtin C, Waite-Cusic J.   +3 more
europepmc   +1 more source

Methanethiol and Cheddar Cheese Flavor

, 1999
The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compounds.
openaire   +3 more sources

Contribution of a Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species to Late Gassy Defect in Cheddar Cheese

, 2021
Fatih Ortakcı
openalex   +2 more sources

Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163. [PDF]

J Ind Microbiol Biotechnol, 2021
Shah SS, Al-Naseri A, Rouch D, Bowman JP, Wilson R, Baker AL, Britz ML.   +6 more
europepmc   +1 more source

Effect of reduced-calcium and high-calcium cheddar cheese consumption on the excretion of faecal fat: a 2-week cross-over dietary intervention study. [PDF]

Eur J Nutr, 2023
Feeney EL, Daly A, Dunne S, Dible V, Barron R, Seratlic S, Jacquier JC, O'Sullivan M, Beresford T, Jensen SK, Gibney ER.   +10 more
europepmc   +1 more source

Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment. [PDF]

Microorganisms, 2022
Barzideh Z, Siddiqi M, Mohamed HM, LaPointe G.   +3 more
europepmc   +1 more source

Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese. [PDF]

mSystems, 2021
Xue Z, Brooks JT, Quart Z, Stevens ET, Kable ME, Heidenreich J, McLeod J, Marco ML.   +7 more
europepmc   +1 more source

The impact of seasonal calving systems with varying pasture allowance on Cheddar cheese composition, nutritional quality, and ripening characteristics

Journal of Dairy Science
: The objective of this study was to examine the effect of stage of lactation (early, mid, and late) and proportion of pasture in the cow's diet (high: GRS, medium: PMR, and no: TMR) on the composition and quality of Cheddar cheese.
Mark Timlin, André Brodkorb, Niamh Harbourne, Tom F. O'Callaghan, Gaetan Drouin, Sara Pacheco-Pappenheim, Deirdre Hennessy, Michael O'Donovan, Karina M. Pierce, Bernard M. Corrigan, John P. Murphy, Dmitri Pismennõi, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, Ellen Fitzpatrick, Kieran McCarthy, Jeremiah J. Sheehan   +18 more
doaj   +1 more source