Results 191 to 200 of about 98,683 (281)

Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese [PDF]

, 2014
Yuan Lu, Donald J. McMahon
openalex   +1 more source

The Effect of Fat Content and Aging on the Texture of Cheddar Cheese

, 2009
N.R. Rogers
openalex   +1 more source

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

, 2016
R. Ibáñez, D. Waldron, P. McSweeney
semanticscholar   +1 more source

Manufacture of Cheddar Cheese Using Proteinase-Negative Mutants of Streptococcus cremoris

, 1986
C. J. Oberg, L. H. Davis, G.H. Richardson, C.A. Ernstrom   +3 more
openalex   +1 more source

Cheddar cheese making,

, 1893
openaire   +3 more sources

Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

, 2016
Shabbir Ahmad, M. S. Butt, I. Pasha, A. Sameen   +3 more
semanticscholar   +1 more source

The Effect of Sorbic Acid on the Survival oOf Escherichia coli 0157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus on Shredded Cheddar and Mozzarella Cheese

, 2002
Alison K'Ann Roberts
openalex   +1 more source

Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese

, 2016
Catherine M. McCarthy, M. Wilkinson, P. M. Kelly, T. Guinee   +3 more
semanticscholar   +1 more source

Effect of Organic Acids on Pathogenic and Lactic Acid Bacteria in Directly Raw Milk Cheddar Cheese [PDF]

H. M. El-Garhi, Azza S. Abdel-Ghany, Azza M. A. Ibrahim, Safaa El-Aidie, Roberto Castro‐Muñoz   +4 more
openalex   +1 more source

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

, 2015
Kevany Soodam, L. Ong, I. Powell, S. Kentish, S. Gras   +4 more
semanticscholar   +1 more source