Results 181 to 190 of about 5,284 (220)

732. Lactobacilli in Cheddar cheese: II. Duplicate cheeses

Journal of Dairy Research, 1958
The lactobacillus flora of two pairs of duplicate cheeses, each pair being made under the same conditions and from the same milk, was examined during ripening. A different distribution of serological types of lactobacilli was found not only within a pair of cheeses but in the top and bottom of the same cheese. A third pair of cheeses, to one of which a
Jill Naylor, M. Elisabeth Sharpe
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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
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Cheddar Cheese Composition in Some Quebec Cheese Factories

Canadian Institute of Food Science and Technology Journal, 1988
Abstract Cheese composition was determined for 600 production vats originating from 13 cheese factories in the Province of Quebec over a 16 month period. Overall unadjusted means and standard deviations of cheese composition were: 62.26 ± 2.63% total solids; 32.27 ± 1.90% fat; 24.01 ± 1.98% protein; and 1.50 ± 0.29% salt.
K.F. Ng-Kwai-Hang, J.E. Moxley, A.S. Marziali   +2 more
openaire   +1 more source

Technology of Manufacturing Reduced-Fat Cheddar Cheese

1995
For many consumers the thought of a reduced-fat cheese conjures up notions of a bland cheese with either a firm, rubbery body or a soft, pasty one. But more often than not reduced-fat cheeses are described as having a very undesirable taste as well as the body defects.
M E, Johnson, C M, Chen
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Cheddar Cheese and Related Dry-Salted Cheese Varieties

2017
This chapter describes the manufacture of Cheddar cheese and related dry-salted cheese varieties. Curd formation, whey separation, cheddaring, milling, salting, and pressing are described in detail, including an illustration of how the microstructure of this cheese develops.
Ong, Lydia, Lawrence, Robert C., Gilles, John, Creamer, Lawrence K., Crow, Vaughan L., Heap, Howard A., Honoré, Craig G., Johnston, Keith A., Samal, Prabandha K., Powell, Ian B., Gras, Sally L.   +10 more
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Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties

Trends in Food Science and Technology, 2021
Ali Salehabadi, Abdorreza Mohammadi Nafchi, Nazila Oladzadabbasabadi   +2 more
exaly  

The ripening of cheddar cheese

2011
[No abstract available]
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Cheddar Cheese

2004
Jean Banks, Alan Williams
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Cheddar cheese

2007
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Cheddar Cheese

Fabiane Picinin de Castro Cislaghi, Andréa Cátia Leal Badaró, Fabiane Andresa de Oliveira   +2 more
openaire   +2 more sources