Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese. [PDF]
Food Sci Nutr, 2023 Shafique B +5 more
europepmc +1 more source
Accelerated Ripening of Reduced-Fat Cheddar Cheese from Condensed Milk
, 1992 Cheese has been an important food since ancient times and is one of the few dairy products that has an increasing consumption rate in the United States, where the average person consumed 11.2 kg (24. 7 lbs.) of cured cheese in 1990 (50).
Brandsma, Randall L.
core
Flexible Wrappers for Cheddar Cheese
Journal of Dairy Science, 1951 Summary Use of a Parakote wrapper reduced the weight loss of cheddar cheese during curing to a very small amount, as compared with that found when the cheese was paraffined. The per cent of weight lost by the Parakote-wrapped cheese was less when the 5-lb. loaf was wrapped intact rather than as five 1-lb. portions.
Darrell D. Deane, P.A. Downs
openaire +1 more source
Potential of cheddar cheese to impact on the gut microbiota
, 2023 There is growing evidence in the scientific literature relating to the potential of food to programme gut microbiota and, in so doing, impact positively on gut-health.
Leeuwendaal, Natasha Kim
core
Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture. [PDF]
Food Sci Nutr, 2023 Wang C +7 more
europepmc +1 more source
, 2012 The objective of this work was to use salt whey in making process cheese food (PCF) from young (3-wk-old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was used.
Hassan, A. N., Metzger, L., Janevski, J.
core
, 2011 The objective of this work was to use salt whey in making process cheese food (PCF) from young (3-wk-old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was used.
Javenski, O.
core
Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics. [PDF]
Microorganisms, 2023 Mohamed HM +3 more
europepmc +1 more source
Fortification of Cheddar Cheese with Vitamin D Does Not Alter Cheese Flavor Perception
, 2011 Currently, dietary guidelines for vitamin D consumption are under review, considering new information that \u3e50% of the US population is vitamin D deficient, and may lead to a recommendation of a higher dietary intake of this vitamin.
B. Ganesan +5 more
core +1 more source
Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion. [PDF]
Food Sci Nutr, 2023 Irfan S +8 more
europepmc +1 more source