Results 171 to 180 of about 4,985 (212)

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

Identification of bioactive peptides in commercial Cheddar cheese

Food Research International, 2010
This study examined the presence of antimicrobial, antioxidant and antihypertensive peptides in three commercially available Australian Cheddar cheeses. Peptide extracts as well as fractionated peptide extracts were examined. Commercial cheese A peptides
Kasipathy Kailasapathy
exaly   +2 more sources

TASTE COMPONENTS OF CHEDDAR CHEESE: FRACTIONATION AND OPTIMIZATION OF CHEDDAR CHEESE TASTE IN WATER

Journal of Sensory Studies, 2004
ABSTRACT To determine the taste components of Cheddar cheese, we fractionated one mild Cheddar cheese and one aged Cheddar cheese by water extraction, freeze‐drying and gel filtration. Salty, sour and umami were the three predominant tastes present in the fractions. Neither trigeminal sensations nor astringency was perceived.
BIN YANG, ZATA VICKERS
openaire   +1 more source

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

Chemistry of Cheddar Cheese-making

Nature, 1934
SINCE its introduction by Lloyd in 1895 in the south-western counties of England, the determination of the acidity of the whey exuding from the curd has been regularly used by cheese-makers as a means of tinmig the manufacturing operations. The acidities are generally expressed as percentages of lactic acid in the whey.
F. H. MCDOWALL, R. M. DOLBY
openaire   +1 more source

Survival of Salmonella in Cheddar Cheese

Journal of Milk and Food Technology, 1976
Salmonella newport, S. new-brunswick, and S. infantis were singly added to Cheddar cheese milk to evaluate the behavior of Salmonella in Cheddar cheese made from the milk and to obtain survival times when cheese was stored at different temperatures.
CHARLES H. WHITE, EDWARD W. CUSTER
openaire   +1 more source

Composition and Quality of Cheddar Cheese

Canadian Institute of Food Science and Technology Journal, 1989
Abstract Cheddar cheese samples aged 3–12 months were obtained from Ontario and Quebec cheese factories. A total of 73 samples were collected in two lots (38 samples collected in June, 1987 and 35 samples collected in July 1987), graded by an Agriculture Canada cheese grader using a 10 point scale and analyzed for pH, fat, moisture and salt contents.
A.R. Hill, L.K. Ferrier
openaire   +1 more source

INSTABILITY OF PATULIN IN CHEDDAR CHEESE

Journal of Food Science, 1976
ABSTRACT When 50 μg/g patulin was added to Cheddar cheese and stored at 5° and 25°C for varying time periods, the toxin became undetectable by chemical and biological means. Less than 27% of the added toxin was detected after 3 hr and less than 16% after 48 hr.
W. T. STOTT, L. B. BULLERMAN
openaire   +1 more source

Fat oxidation in Cheddar cheese

Journal of Dairy Research, 1961
SummaryFat and carotene oxidation in Cheddar cheese may give rise to bleached areas surrounding slits in the cheese and to a tallowy flavour. It was shown that direct contact of the fat with atmospheric oxygen was essential for oxidation to occur, and examination of cheeses showed that slits running from the rind into the interior provided this contact.
W. Riddet, H. R. Whitehead, P. S. Robertson, W. L. Harkness   +3 more
openaire   +1 more source