Results 71 to 80 of about 5,284 (220)
Detection of Histamine and Tyramine in some Cheese
Journal of High Institute of Public Health, 2007 The biogenic amines content of various food has been widely studied because of their potential toxicity. This study aims at presenting data about histamine and tyramine content in some locally and imported soft, hard, and semihard cheese available in ...
Thannae M. Amine +2 more
doaj +1 more source
Pemanfaatan modified cassava flour dan tepung tapioka sebagai bahan pengisi keju cedar olahan
JLI: Jurnal Litbang Industri, 2018 Ubi kayu merupakan sumber karbohidrat yang berpotensi sebagai bahan pengisi keju cedar olahan. Pengkajian terhadap karakteristik fisikokimia keju cedar olahan bertujuan untuk memperoleh model formula penambahan bahan pengisi berbasis ubi kayu dan ...
Gunawan Priadi +3 more
doaj +1 more source
Flexible Wrappers for Cheddar Cheese
Journal of Dairy Science, 1951 Summary Use of a Parakote wrapper reduced the weight loss of cheddar cheese during curing to a very small amount, as compared with that found when the cheese was paraffined. The per cent of weight lost by the Parakote-wrapped cheese was less when the 5-lb. loaf was wrapped intact rather than as five 1-lb. portions.
Darrell D. Deane, P.A. Downs
openaire +1 more source
International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.Pilot‐scale testing in a CIP test‐bed demonstrates a low‐temperature (50°C) enzymatic CIP process shows comparable efficacy to traditional high‐temperature (75°C) caustic cleaning for milk fouling removal. These validated results present a practical, energy‐efficient, and biodegradable alternative to support the dairy industry's sustainability goals ...
Karan J Pant +3 more
wiley +1 more source
International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.This review highlights microwave and ohmic heating as promising alternatives to conventional dairy processing. It critically evaluates their efficiency, equipment design, cost and integration potential. Emphasising sustainability and quality preservation, the article offers forward‐looking insights into hybrid systems, AI and renewable energy for ...
Dominic Buchanan +3 more
wiley +1 more source
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
Foods, 2013 Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar
Lydia Ong +3 more
doaj +1 more source
Capillary electrophoresis of Cheddar cheese
Journal of Chromatography A, 1996 Free solution capillary electrophoresis (FSCE) and micellar electrokinetic capillary chromatography (MECC) methods were developed using standard compounds. Each method was examined for its ability to simultaneously resolve caseins, peptides, and various small molecules found in Cheddar cheese.
Strickland, M. +2 more
openaire +2 more sources
Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese. [PDF]
Food Sci Nutr, 2023 Shafique B +5 more
europepmc +1 more source
Combined Use of Chymosin and Protease from Cryphonectria parasitica for Control of Meltability and Firmness of Cheddar Cheese [PDF]
, 2004 S.-Y. Kim +2 more
openalex +1 more source
A new method for the production of low-fat Cheddar cheese [PDF]
, 2013 Irma Amelia +3 more
openalex +1 more source