Results 171 to 180 of about 5,284 (220)

Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature. [PDF]

Foods
Tarapata J, Szymańska E, van der Meulen L, Miltenburg J, Huppertz T.   +4 more
europepmc   +1 more source

Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese. [PDF]

J Texture Stud
Andrigo P, Spilimbergo S, Dewi BPC.
europepmc   +1 more source

Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese. [PDF]

Food Technol Biotechnol
Aslan Ö, Cagri-Mehmetoglu A.
europepmc   +1 more source

Significance of Lactobacilli in Cheddar Cheese

, 1998
T. M. Cogan, Tom Beresford, Finbarr Drinan, Tony Palles, Nora Fitzsimons   +4 more
openalex   +1 more source

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Lactobacilli in Cheddar cheese

Journal of Dairy Research, 1959
The numbers of lactobacilli present in milk for cheese-making and in the cheese at various stages of ripening, have been determined for 38 Cheddar cheeses made during studies on flavour enhancement. These organisms multiplied rapidly even during the first few days of curing.
C. K. Johns, Shirley E. Cole
openaire   +1 more source

Cheddar and Cheddar-Type Cheeses

2023
Named for the district in England, where the cheddaring process originated, Cheddar cheese is generally classified as a hard, internally ripened cheese and is the most widely recognized and produced member of a group of cheeses often called “Cheddar-type.” Cheddar and related Colby and Monterey Jack cheeses require a minimum of 50% fat on a dry basis ...
openaire   +2 more sources

Pediococci in Cheddar cheese

Journal of Dairy Research, 1966
SummaryFifty-nine strains of pediococci were isolated as representing the predominant non-starter flora in a series of Cheddar cheeses made over a period of 5 months. All strains had the same physiological characteristics and were identified asPediococcus cerevisiae.
T. F. Fryer, M. Elisabeth Sharpe
openaire   +1 more source

Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses

Journal of Food Science, 2009
ABSTRACT:  Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI ® B94, Lactobacillus casei 279, Lb. casei
Ong, L, Shah, NP
openaire   +4 more sources

Pediococci in Canadian Cheddar Cheese

Canadian Institute of Food Technology Journal, 1968
Abstract Pediococci were found to constitute about 1% of the non-starter lactic flora of young Cheddar cheese. The isolates are probably Pediococcus cereviseae Balcke and are similar to the types found in New Zealand and English Cheddar cheese.
J.A. Elliott, H.T. Mulligan
openaire   +1 more source

PINK DISCOLORATION IN CHEDDAR CHEESE

Journal of Food Science, 1973
Pink material isolated from defective Cheddar cheeses consisted of norbixin associated with phospholipid and casein. UV spectra and polyacrylamide gel electro‐phoretic studies indicated that the associated casein fraction was mainly Beta casein with at least three additional unidentified peptide components.
S. GOVINDARAJAN, H. A. MORRIS
openaire   +1 more source