Results 121 to 130 of about 4,985 (212)

The Effect of Psychrotrophic Bacterial Contamination on the Quality of Cheddar Cheese.

, 1985
The main objective of this research was to determine the effect of psychrotrophic bacterial contamination and high moisture curd on the major chemical components and flavor of Cheddar cheese.
Najim, Najim Hadi
core   +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

Lactose, lactic acid and mineral equilibria in Cheddar cheese manufacture

, 1969
SummaryIn experimental small-scale manufacture of Cheddar cheese a study was made of the movement of lactose, lactic acid, calcium and phosphorus between curd and whey, and of the effect of high acidity developed in the curd before whey separation, on ...
H. J. M. Van Leeuwen, J. Conochie, B. J. Sutherland, J. Czulak   +3 more
core   +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

Cheddar Cheese Manufactured from Condensed Milk

, 1989
In the past decade, the cheese industry in the United States has grown rapidly with cheese sales increasing by 39% (58). In 1977, 23.5% of the United States milk supply was utilized by the cheese industry, that has grown to 30.0% in 1987 (58).
Foster, Steve J.
core  

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

Improving the Quality of Low Fat Cheddar Cheese

, 2017
End of Project ReportThe aims of this study were to elucidate the contribution of fat to cheese biochemistry and texture and to improve the texture and flavour of half-fat Cheddar cheese by modifications in make procedure, the addition of a fat mimetic ...
Guinee, Timothy P., O\u27Kennedy, Brendan, Fenelon, Mark, Mulholland, E.   +3 more
core  

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

Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides

, 2011
The objective of this work was to utilize salt whey in making process cheese food (PCF) from young (3 week old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was utilized. Since salt reduction causes
Janevski, Oliver
core  

Impact of microencapsulated peptidase (Aspergillus oryzae) on Cheddar cheese proteolysis and its biologically active peptide profile

, 2011
We investigated the delivery of calcium-alginate encapsulated peptidase (Flavourzyme(®), Aspergillus oryzae) on proteolysis of Cheddar cheese. Physical and chemical characteristics such as moisture, pH and fat content were measured, and no differences ...
Kaila Kailasapathy, Seneweera, Saman, Kailasapathy, Kasipathy (R7935), Kailasapathy, Kaila, Saman Seneweera, Seneweera, Saman P.   +5 more
core   +1 more source