Results 51 to 60 of about 4,985 (212)
Cheddar Cheese as a Vehicle for Viruses
Journal of Dairy Science, 1973 Abstract Cheddar cheese was evaluated as a vehicle for viruses. Of poliovirus type 1, 98% and essentially 100% of influenza virus type A and of vesicular stomatitis virus were lost during cheddar cheesemaking on a laboratory scale. The poliovirus was persistent in cheese during aging but was inactivated a million-fold by minimal prior heat treatment ...
openaire +2 more sources
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Microwave‐assisted vacuum drying (MVD) is an emerging technology suitable for producing healthy snack foods, such as cheese snacks. This study aimed to produce a low‐fat, low‐salt, crunchy cheese snack using MVD. Low‐fat, low‐salt cheese slices were dried under seven different combinations of microwave power (5%–15%), vacuum level (220–300 ...
Vasıf Kubilay Ayrancı +4 more
wiley +1 more source
Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core
Evaluation of production of Cheddar cheese from micellar casein concentrate [PDF]
, 2020 The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (~92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180 days from the following starting
Tobin, John T. +6 more
core +1 more source
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
doaj +1 more source
Merchandising Natural Cheddar Cheese in Retail Food Stores [PDF]
, 2021 Excerpts from the report Summary: Four alternative methods of displaying natural Cheddar cheese were compared in the Pittsburgh, Pa., market during the spring of 1955. The merchandising experiment was conducted during an 8-week period in 12 retail food
Hoofnagle, William S. +2 more
core +1 more source
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
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku +5 more
wiley +1 more source
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
doaj +1 more source