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 +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 +7 more
europepmc +1 more source
Quality evaluation of cheddar cheese containing Gamma-Oryzanol
, 2004 Health benefits from consuming rice bran oil (RBO) have been extensively studied in humans. RBO has been shown to decrease cholesterol absorption by inhibiting the oxidation of the LDL-cholesterol. Gamma-Oryzanol is one of the RBO components that possess
Gutiérrez, Miguel Ángel
core +1 more source
Acute Effects of Cheddar Cheese Consumption on Circulating Amino Acids and Human Skeletal Muscle. [PDF]
Nutrients, 2021 de Hart NMMP +11 more
europepmc +1 more source
, 2000 English: Proteolysis is regarded as the most important event in the ripening of Cheddar cheese to contribute to the development of flavour. The characteristic proteolysis of each type of cheese is brought about by the enzymes used in the manufacturing ...
Botma, Maryna
core
Primary proteolysis of caseins in cheddar cheese
, 1993 Studies were undertaken to investigate proteolysis of the caseins during the initial stages of maturation of Cheddar cheese. Isolated caseins were hydrolyzed by enzymes thought to be of importance during cheese ripening and the resulting peptides ...
McSweeney, Paul L. H.
core
Discover FoodThis study aimed to evaluate the influence of various probiotic cultures on the physicochemical properties, mineral contents, organic acids, texture and proteolysis in cheddar cheese produced from goat milk during ripening period of 90 days at 4–6 °C ...
Faiza Saeed +8 more
doaj +1 more source
Complete Genome Sequences of 10 Lactococcal Skunavirus Phages Isolated from Cheddar Cheese Whey Samples in Canada. [PDF]
Microbiol Resour Announc, 2021 Doré L +11 more
europepmc +1 more source
Cheddar Cheese Manufacturing Costs
, 1970 26 pagesDevelopments in the U.S. cheese industry indicate that substantial changes are likely in the next few years. Consumption trends are already rising and a major shift in the geographic pattern of production is in progress. In addition, the basis
Hammond, Jerome W., Lilwall, Nicholas B.
core
Author Correction: New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data. [PDF]
Sci Rep, 2021 Afshari R +6 more
europepmc +1 more source