Results 31 to 40 of about 4,985 (212)
The state of water and fat during the maturation of Cheddar cheese
, 2020 Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis.
Yang, Qian +4 more
core +1 more source
IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY [PDF]
Journal of Food and Dairy Sciences, 2013 The aim of this study was to develop properties of white cheese spread by using various ingredients. Seven treatments of cheese were manufactured from different ratios of quark, Ras, Cheddar, precooked cheeses, skim milk powder, whey powder, palm and ...
M. Hamad, M. Ismail
doaj +1 more source
A STUDY ON HISTAMINE LEVEL IN SOME KINDS OF LOCAL AND IMPORTED CHEESE
Assiut Veterinary Medical Journal, 2009 A total of 120 random samples of local and imported cheese(Edam,` Cheddar, and Roquefort cheese) were screened for determination of histamine level. The obtained results revealed that the mean values of histamine content in these samples were 3.84 ± 0.58
MARCEL F. GALAB
doaj +1 more source
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 +3 more
openaire +2 more sources
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
openaire +2 more sources
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
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
PREVALENCE OF MOULD AND YEAST IN SOME DAIRY PRODUCTS SOLD IN MENOFIA GOVERNORATE [PDF]
Veterinary Medical Journal - Giza, 2008 A total of one hundred samples (25 each) of milk powder, yogurt, cheddar cheese and Ras cheese were collected from dairy shops and super markets in Menofia Governorate.
NAHLA, A ABOU EL-ROOS, FLOURAGE, M RADY
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 KexueIn 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
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 +9 more
doaj +1 more source