Improvements in the Flavour of Soy Cheese
Food Technology and Biotechnology, 2008 A review of biochemical and technological similarities and dissimilarities between soy cheese and Cheddar cheese is presented to provide guidelines for the improvements in the flavour of soy cheese.
Naveed Ahmad +4 more
doaj
Cheddar cheese manufactured from condensed milk.
, 1990 The effect of condensing milk by evaporation on Cheddar cheese composition, yield, and quality was studied. Milk fat globules increased in number and decreased in size in whole condensed milk indicating a partial homogenization effect. Small fat globules
Foster, S.J., Baer, R.J., Mistry, V.V.
core
Modelling and predicting the quality of Cheddar cheese during ripening [PDF]
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
core
Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese
Proteolysis is a complex biochemical event during cheese storage that affects both functionality and quality, yet there are few tools that can accurately predict proteolysis for Mozzarella and Cheddar cheese across a range of parameters and storage ...
Gras, SL +4 more
core +1 more source
A study of the slit openness defect in cheddar cheese
, 1952 The occurrence of the slit openness defect in Cheddar cheese at various seasons of the year, principally fall and winter, has become of some concern to the cheese industry. The Interest has been primarily economic.
Ashe, Farris Eugene
core
Qualitative Characterization of Neu5Gc-Containing N-Glycans in Commercial Cheddar Cheese Products Using Nano-UHPLC-ESI-MS/MS-A Pilot Study. [PDF]
Int J Mol SciMogut D +4 more
europepmc +1 more source
Effects of whey protein isolate olive oil pre emulsification on quality and storage stability of buffalo milk cheddar cheese. [PDF]
Sci RepRafique S +5 more
europepmc +1 more source
Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity. [PDF]
Molecules, 2020 Chen C, Zhou W, Yu H, Yuan J, Tian H.
europepmc +1 more source
Effect of Organic Acids on Pathogenic and Lactic Acid Bacteria in Directly Raw Milk Cheddar Cheese. [PDF]
Probiotics Antimicrob ProteinsEl-Garhi HM +4 more
europepmc +1 more source
Atopic dermatitis in Taiwanese children: The laboratory values that correlate best to the SCORAD index are total IgE and positive Cheddar cheese IgE. [PDF]
Medicine (Baltimore), 2020 Kuo HC, Chu CH, Su YJ, Lee CH.
europepmc +1 more source