Results 91 to 100 of about 4,985 (212)

Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile

, 2010
The delivery of calcium-alginate encapsulated peptidase, Flavourzyme from Aspergillus oryzae to enhance the proteolytic maturity of cheddar cheese was investigated.
Seneweera, Saman, Kailasapathy, Kasipathy   +1 more
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Use of DK Cheese Starter in Manufacture of Commercial Cheddar Cheese

, 1951
Several months\u27 curing time is needed to give cheddar cheese the desirable flavor demanded by the market. The exact length of time required for curing depends upon the flavor intensity desired, but the curing process is always costly and time ...
Ernstrom, Carl Anthon
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Staphylococcus Aureus in Cheddar Cheese

Journal of Dairy Science, 1959
Summary Experiments were carried out to determine the factors affecting the growth of staphylococci in raw milk and Cheddar cheese. Milk with a relatively low standard plate count was found to support an active growth at 32° C. and a moderate growth at 22° C.; whereas, almost no growth took place, even at 32° C., in milk with a high standard plate ...
I. Takahashi, C.K. Johns
openaire   +1 more source

Modelling and predicting the quality of Cheddar cheese during ripening [PDF]

, 2020
Cheddar cheese maturation is crucial during cheese manufacture producing distinct flavours and textures. However, it is a slow and expensive process and also not all of the cheese production is capable of reaching the highest quality.
Chen, Yangyi
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EC9936 Making Cheddar Cheese in the Home

, 1940
Extension Circular 9936 This circular is about the making of cheddar cheese in the ...

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Enterococci in Young Cheddar Cheese

Journal of Dairy Science, 1966
Abstract In a study of the low-temperature microflora of young Cheddar cheese, 1,117 microorganisms, representing 41 cheese samples, were isolated, characterized, and identified. A total of 578 isolates, 51.7% of the microbial flora, were enterococci. This group of microorganisms constituted the entire population recovered from ten of the samples and ...
W.S. Clark, G.W. Reinbold
openaire   +1 more source

Influence of processing condition on Cheddar cheese meltability.

, 2007
The objective of this study was to evaluate processing conditions that affect the meltability of Cheddar cheese. The experiments to alter meltability of Cheddar cheeses manufactured from 6.0% protein ultrafiltered milk indicated that calcium, salt and ...
Acharya, M. R., Mistry, V. V.
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Effects of reducing fat and salt on Cheddar cheese composition, biochemistry, texture and sensory properties, and approaches to improve the quality of reduced-fat, reduced-salt Cheddar cheese

, 2017
Relatively little is known about the interactive effects of fat and salt reduction on the biochemistry, rheology and sensory properties of Cheddar cheese.
Catherine Michelle McCarthy (17803124)
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Salt Diffusion in Cheddar Cheese

Journal of Dairy Science, 1985
Abstract Salt changes in Cheddar cheese made intentionally with poor salt distribution and in model systems have been determined. Salt equilibrium was not attained within blocks of Cheddar cheese during 24 wk ripening. Diffusion of salt from milled salted curd into unsalted curd in a model system likewise was very slow with a steep salt gradient still
H.A. Morris, T.P. Guinee, P.F. Fox
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Tiedtke's holiday cheddar cheese wheel

, 2018
Three ladies demonstrate the size of the yearly Christmas cheddar cheese wheel at Tiedtke's Department Store by trying to link their arms around it. The Christmas cheese wheel is a beloved annual tradition in Toledo, Ohio that continues at other stores ...

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