Results 31 to 40 of about 5,284 (220)
Journal of Dairy Science, 1956 Summary A number of experimental and commercial Cheddar cheeses were examined for free amines. Among the amines definitely observed were cadaverine, putrescine, tyramine, histamine, tryptamine, and a compound presumed to be an amine and present in relatively large concentration.
G.J. Silverman, F.V. Kosikowski
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Composition of Seams in Cheddar Cheese
Journal of Dairy Science, 1966 Abstract The material comprising the obvious light-colored seams in some Cheddar cheeses now commercially available was analyzed in situ and after isolation. From the data obtained, it was concluded that the seam material contained primarily whey proteins, slightly elevated levels of chloride, calcium and phosphate. Some fat was also present but was
V H, Holsinger, M J, Pallansch
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Canadian Journal of Statistics, EarlyView.Abstract We establish the consistency and the asymptotic distribution of the least squares estimators of the coefficients of a subset vector autoregressive process with exogenous variables (VARX). Using a martingale central limit theorem, we derive the asymptotic normal distribution of the estimators. Diagnostic checking is discussed using kernel‐based
Pierre Duchesne +2 more
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ODONTO: Dental Journal, 2014 Background: Dental caries is the main problem of oral health in the world. The preventive is consumption cheddar cheese with caseinfosfoprotein and calcium.
Nadia Fitri Hapsari +2 more
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Journal of Dairy Science, 1955 Summary A study was made of the quantitative aspects of free tyrosine, the total tyrosine liberated, and the tyramine content of commercial and experimental Cheddar cheese. In well ripened commercial Cheddar cheese amounts of free tyrosine as high as 2,630 γ and as low as 348 γ, per gram of cheese, dry weight, were observed, and for experimental ...
G.J. Silverman, F.V. Kosikowski
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Future Postharvest and Food, EarlyView.ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia +6 more
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Journal of Dairy Science: Due to its versatility and shelf stability, process cheese is gaining interest in many developing countries. The main structural component (base) of most processed cheese formulations is young Cheddar cheese that has high levels of intact casein ...
B. Riebel +3 more
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Salt Diffusion in Cheddar Cheese
Journal of Dairy Science, 1985 Abstract Salt changes in Cheddar cheese made intentionally with poor salt distribution and in model systems have been determined. Salt equilibrium was not attained within blocks of Cheddar cheese during 24 wk ripening. Diffusion of salt from milled salted curd into unsalted curd in a model system likewise was very slow with a steep salt gradient still
H.A. Morris, T.P. Guinee, P.F. Fox
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Mass Spectrometry Reviews, EarlyView.ABSTRACT In the 1980s, researchers discovered the remarkable ability of electrospray plumes to effectively ionize gas‐phase molecules via secondary ionization. Around 20 years later—coinciding with the ambient mass spectrometry revolution—secondary electrospray ionization (SESI) and extractive electrospray ionization (EESI) coupled to mass spectrometry
Xin Luo +5 more
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UJI CEMARAN BAKTERI DAN CENDAWAN PADA KEJU KASAR (Cheddar)
Sains Natural, 2017 Contamination Test of Bacteria and Fungi on Rough Cheese (Cheddar) Â Â Â Â Â Â Â Â Foodstuffs such as cheese as a source of nutrition for humans, is also a food source for microorganisms. The growth of microorganisms in foodstuffs can cause adverse or
Srikandi Srikandi
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