Results 11 to 20 of about 5,284 (220)

Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract

Turkish Journal of Agriculture: Food Science and Technology, 2019
Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk.
Usman Mir Khan, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin, Zeliha Selamoglu   +4 more
doaj   +3 more sources

Low-Fat Cheddar Cheese Influences Gut Microbiota Composition and Diversity in Human Microbiota–Associated Mice [PDF]

Foods
Cheese is a complex fermented dairy food containing bioactive nutrients and microorganisms that can influence host physiology. However, most existing evidence of its health effects derives from observational studies or investigations of isolated ...
Si Lu, Mairui Gao, Deepa Kuttappan, Mary Anne Amalaradjou   +3 more
doaj   +2 more sources

Chemistry of Cheddar Cheese-making [PDF]

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   +2 more sources

Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese [PDF]

Frontiers in Microbiology, 2018
The non-starter microbiota of Cheddar cheese mostly comprises mesophilic lactobacilli, such as Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus plantarum.
Ewelina Stefanovic, Kieran N. Kilcawley, Clara Roces, Mary C. Rea, Mary C. Rea, Maurice O'Sullivan, Jeremiah J. Sheehan, Olivia McAuliffe   +7 more
doaj   +2 more sources

Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market [PDF]

Foods
The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products.
Farhan Ali, James A. O’Mahony, Maurice G. O’Sullivan, Joseph P. Kerry   +3 more
doaj   +2 more sources

Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties

Food Chemistry: X, 2023
Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0–30 %) of highland barley β-glucan (HBG ...
Lijun Liu, Guobao Huang, Shuying Li, Qifan Meng, Fayin Ye, Jia Chen, Jian Ming, Guohua Zhao, Lin Lei   +8 more
doaj   +1 more source

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Frontiers in Microbiology, 2023
Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese.
Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha, Sameh A. Korma, Sameh A. Korma, Tuba Esatbeyoglu   +13 more
doaj   +1 more source

Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses

International Journal of Food Properties, 2022
Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures.
Amal Shaukat, Muhammad Nadeem, Muhammad Modassar A. N Ranjha, Tadesse Fikre Teferra, Lala Rukh, Waleed Sultan   +5 more
doaj   +1 more source

Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age

AIMS Agriculture and Food, 2022
The evolution of Cheddar cheese flavor and texture is highly dependent on its proteolytic state however, Cheddar cheese is marketed based on its chronological age.
Moshe Rosenberg, Yael Rosenberg
doaj   +1 more source

Effect of lactoferrin supplementation on composition, fatty acids composition, lipolysis and sensory characteristics of cheddar cheese

International Journal of Food Properties, 2023
Lactoferrin is the part of whey proteins, which does not become the part of curd and is lost in the whey. The objective of the current investigation was to develop lactoferrin-supplemented cheddar cheese.
Ali Adnan, Muhammad Nadeem, Muhammad Haseeb Ahmad, Muhammad Tayyab, Muhammad Kamran Khan, Muhammad Imran, Aamir Iqbal, Muhammad Abdul Rahim, Chinaza Godswill Awuchi   +8 more
doaj   +1 more source