Results 81 to 90 of about 5,284 (220)

Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate [PDF]

, 2022
Donald J. McMahon, Kate Sorensen, Matthew J. Domek, Xin Dai, Prateek Sharma, T. S. Oberg, C. J. Oberg   +6 more
openalex   +1 more source

Evaluation of Pediococcus acidilacticiAS185 as an adjunct culture in probiotic cheddar cheese manufacture. [PDF]

Food Sci Nutr, 2023
Wang C, Gao L, Gao Y, Yang G, Zhao Z, Zhao Y, Wang J, Li S.   +7 more
europepmc   +1 more source

Enhanced Cheddar Cheese with Edible Seaweed (Eucheuma cottonii)

Turkish Journal of Agriculture: Food Science and Technology
Cheddar cheese, one of the earliest and most commercially significant dairy products, provides an excellent platform for functional food innovation due to its stable matrix and widespread consumer acceptance.
Don Nisal Deelaka Balasooriya Arachchige, Pagthinathan.M, Fathima Nuha Mohamed Ubaidullah   +2 more
doaj   +1 more source

Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics. [PDF]

Microorganisms, 2023
Mohamed HM, Barzideh Z, Siddiqi M, LaPointe G.   +3 more
europepmc   +1 more source

Identification and Quantification of Key Volatile Flavor Compounds Employing Different Adjunct Starter Cultures in Reduced-fat Cheddar Cheeses by Using GC and GC-MS

Applied Food Biotechnology, 2017
Background and Objective: Reduced fat cheese often exhibits poor sensory quality due to the reduction of fat, which plays a critical role in flavor and texture.
Leila Nateghi
doaj  

Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion. [PDF]

Food Sci Nutr, 2023
Irfan S, Murtaza MA, Mueen Ud Din G, Hafiz I, Murtaza MS, Rafique S, Ameer K, Abrar M, Mohamed Ahmed IA.   +8 more
europepmc   +1 more source

Scientific Reports from the 16‐th Scientific Conference of the Bulgarian Focal Point

Food Risk Assess Europe, Volume 4, Issue 1, January 2026.
wiley   +1 more source

Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria

International Journal of Food Properties, 2019
The purpose of our study was to evaluate the effect of the addition of Lactobacillus casei and Lactobacillus plantarum to Cheddar cheese on the antioxidant properties during its ripening time and after simulated gastrointestinal conditions.
Ping Chen, Lu Liu, Xiuxiu Zhang, Awa Fanny Massounga Bora, Xiaodong Li, Mingqi Zhao, Xinyue Hao, Yu Wang   +7 more
doaj   +1 more source

An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties. [PDF]

J Food Sci Technol, 2023
Chaudhary D, Suresh CT, Khetra Y, Meena GS, Hossain S.   +4 more
europepmc   +1 more source

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk [PDF]

, 1997
Denis Roy, M. Pitre, L. Blanchette, Laurent Savoie, Gaétan Bélanger, Paddy Ward, Jean‐Louis Maubois   +6 more
openalex   +1 more source