Extant of Microbial Contamination of Cheddar Cheese from Markets and Restaurants in Amman- Jordan
Journal of Pure and Applied Microbiology, 2017 This study was carried out to investigate the microbiological quality of cheddar cheese collected from markets and restaurants. A total of one hundred and fifty cheddar cheese samples were collected randomly in accordance with standard protocols from ...
Rania Al-Groom
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Characterization of Nutty Flavor in Cheddar Cheese [PDF]
Journal of Dairy Science, 2004 The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar cheese. Cheddar cheeses with and without nutty flavors were selected by descriptive sensory analysis. Volatile aroma components from Cheddar cheeses with and without nutty flavors were isolated and characterized using
Avsar, YK +5 more
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Effect of immunoglobulin G supplementation on stability, fatty acid profile, organic acids, lipid oxidation and sensory features of cheddar cheese [PDF]
BMC MicrobiologyImmunoglobulin G (IgG) possesses numerous health benefits, it is a part of whey proteins which are mostly lost in whey and cheese curd virtually contains no IgG.
Shagufta Barkat +5 more
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Unmelted, melted, and deconstructed Cheddar cheese: effects on the gut microbiome from a human dietary intervention study [PDF]
Frontiers in MicrobiologyIntroductionCheddar cheese is a nutritionally dense food matrix containing nutrients and bioactives with the potential to influence gut microbial characteristics.
Clíona Ní Chonnacháin +17 more
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Low-Fat Cheddar Cheese Influences Gut Microbiota Composition and Diversity in Human Microbiota–Associated Mice [PDF]
FoodsCheese 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 +3 more
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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 +7 more
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Methanethiol and Cheddar Cheese Flavor
, 1999 The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compounds.
Dias, Benjamin
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Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market [PDF]
FoodsThe 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 +3 more
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Significance of Lactobacilli in Cheddar Cheese
, 1998 End of Project Report The objectives of this project were to isolate and identify the non-starter lactobacilli in mature Cheddar cheese, identify strains which impart mature flavours to cheese and determine their role in developing cheese flavour. The main conclusions were as follows: Based on an analysis of 18 mature Cheddar cheeses, selected from 7
Cogan, Tim +4 more
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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 +8 more
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