Results 21 to 30 of about 5,284 (220)

Consumer perception of smoked Cheddar cheese

Journal of Dairy Science, 2021
Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked cheese. Subsequently, 2 online surveys were conducted. The purpose of the first survey (n = 1,195) was to understand types of smoked cheeses consumed and if consumers ...
R.S. Del Toro-Gipson, P.V. Rizzo, D.J. Hanson, M.A. Drake   +3 more
openaire   +2 more sources

Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese

Future Foods, 2021
The global market for plant-based foods intended as alternatives to cheese products is increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the composition, structure and physicochemical properties of four commercial plant-
N. Grasso, Y.H. Roos, S.V. Crowley, E.K. Arendt, J.A. O'Mahony   +4 more
doaj   +1 more source

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
doaj   +1 more source

Cheddar Cheese Fluoridation and Dental Health

The Iraqi Journal of Veterinary Medicine, 2007
The main objective of this study was to determine what effect the addition of sodium fluoride would have on the Cheddar cheese quality. Raw milk was pasteurized and separated for three treatments as follows: control, supplemented with 4 ppm and 40 ppm ...
Najim Hadi Najim
doaj   +1 more source

Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese

Journal of Food Quality, 2023
Kinnow peel oil has been reported to possess antimicrobial and antioxidant activities due to presence of many bioactive compounds. Therefore, the experiments reported in this research paper aimed to investigate the shelf stability and antioxidant ...
Muhammad Nadeem, Tahir Mahmood Qureshi, Sahar Sarfraz, Salim Ur-Rehman, Abdul Rehman, Faiqa Malik, Aqsa Iqbal, Naushad Ahmad, Asad Nawaz, Azhari Siddeeg   +9 more
doaj   +1 more source

Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging

Journal of Dairy Science, 2022
: Microbial and chemical properties of cheese is crucial in the dairy industry to understand their effects on cheese quality. Microorganisms within this fat, protein, and water matrix are largely responsible for physiochemical characteristics and ...
Melanie Hanlon, Jungmin Choi, Lisbeth Goddik, Si Hong Park   +3 more
doaj   +1 more source

EFFECT OF PSYCHROTROPHIC BACTERIAL CONTAMINATION OF RAW MILK ON ORGANIC ACID CONTENT ‎AND FLAVOROF AGED CHEDDAR CHEESE

The Iraqi Journal of Veterinary Medicine, 1987
Cheddar cheese was made from milk which had been inoculated with psychrotrophs 48hr.. prior to pasteurization. This was compared to ‘control cheese. The cheese was stored at 7 °C and evaluated at 0, 5, 30, 60 and 180 days.
Najim H. Najim, Charles H. White
doaj   +1 more source

Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese [PDF]

Shipin Kexue
In this study, lipase-producing lactic acid bacteria (LAB) were isolated from traditional fermented foods and screened for their growth characteristics and lactone-producing ability in a fast-ripened cheese slurry model. The selected strains were used as
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen
doaj   +1 more source

Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture [PDF]

Brazilian Archives of Biology and Technology, 2019
The coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant.
Julia Lombardi, Felicia Ciocia, Thérèse Uniacke-Lowe, Valeria Boeris, Patricia Risso, Paul L. H. McSweeney   +5 more
doaj   +2 more sources

Characterizing detectable milk protein allergens β-casein and β-lactoglobulin in milk ladder foods. [PDF]

Pediatr Allergy Immunol
Abstract Background Cow's milk allergy (CMA) is the most common and complex presentation of food allergies in early childhood. The “ladder” approach has gained popularity to reintroduce cow's milk into a child's diet depending on the type of CMA, though there are very few studies quantifying the level of allergen within the steps of food ladders.
Simmons R, Vennard TR, Gaygadzhiev Z, Cano N, Gray MA, Meyer R, Venter C.   +6 more
europepmc   +2 more sources