Results 41 to 50 of about 4,985 (212)

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

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

Tyrosine in Cheddar Cheese

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
openaire   +1 more source

Soybean Protein Isolate: Chemical Composition, Functional, Microbiological and Sensory Characteristics of a Novel Matrix in Hybrid Spreadable Processed Cheese. [PDF]

Minia Journal of Agricultural Research and Development
Hybrid dairy products are products that include plant derivatives. They are widespread due to consumer consciousness. This work aimed to produce hybrid processed cheese using different ratios of soybean protein isolate (SPI) and evaluate their chemical ...
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

Amines in Cheddar Cheese

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
openaire   +1 more source

Compound‐Specific Stable Isotope Analysis Improves the Association Between Dairy Fatty Acid Biomarkers and Dairy Intake: A Secondary Analysis

Lipids, EarlyView.
ABSTRACT Increasing evidence suggests that dairy consumption may decrease the risk of chronic diseases. However, this association remains unclear due to methodological limitations. As a part of a secondary analysis, we used compound‐specific stable isotope analysis to increase the accuracy of the dairy FA biomarkers (15:0, 17:0), considering that each ...
Camilla Parzanini, Marisa Soo, Shirley Vien, Ji‐Eun Chon, Anthony J. Hanley, Priya Kathirvel, Bohdan Luhovyy, G. Harvey Anderson, Richard P. Bazinet   +8 more
wiley   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

TRACE METALS CONCENTRATIONS IN CHEESE COLLECTED FROM KAFR-EL-SHEIKH GOVERNORATE, EGYPT [PDF]

Assiut Veterinary Medical Journal, 2010
One hundred samples of cheese [10 Cheddar cheese; 10 Edam cheese; 10 Gouda cheese; 10 Ras cheese; 10 Roquefort cheese; 15 Processed cheese; 10 Feta cheese; 10 Damietta cheese and 15 Kareish cheese] were randomly collected from different supermarkets in ...
AZZA M.M. DEEB
doaj   +1 more source