Identification of the key compounds responsible for Cheddar cheese flavour [PDF]
, 2000 End of Project ReportThere is a poor understanding of the relationship between organoleptic assessment of cheese and quantitative analysis of flavour compounds.
Aherne, Seamus +7 more
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Food Tastes in the United States: Convergence or Divergence?
Agribusiness, EarlyView.ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley +1 more source
CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING [PDF]
Journal of Central European Agriculture, 2007 The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI),
Zekai Tarakci, Erdogan Kucukoner
doaj
Influence of ripening of Edam cheese on texture properties
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2008 In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening.
Táňa Lužová +4 more
doaj +1 more source
Molecules, 2022 The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively.
Mahad Islam +10 more
doaj +1 more source
The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2018 Most Figures from published sources have been removed for copyright reasons but may be accessed via their source listed in the References. Figures 2-1, 2-32, 2-33 do not have an accessible source and therefore remain. Corresponding Figures from journal
Khodamoradi Dashtaki, Abbas
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Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking [PDF]
, 2018 The cardoon (Cynara cardunculus L.) is a mandatory vegetable coagulant for certain Protected Designation of Origin Portuguese cheeses. It grows wild in Portugal and is used without any type of control regarding flower picking or extract preparation ...
Alvarenga, Nuno +9 more
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Agribusiness, EarlyView.ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi +2 more
wiley +1 more source
The influence of ripening process on trapist cheese abatement
Mljekarstvo, 2002 In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting ...
Slavko Kirin
doaj
Chemical and Free Fatty Acid Composition of Goat Milk Cheese Ripened with Lactobacillus Acidophilus and Extract Rabbit Stomach as Coagulant [PDF]
, 2014 Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternativesource of rennet for cheese production. The purpose of this study was to determine the effect of ripeningby using Lactobacillus acidophilus on the ...
Indratiningsih, Nurliyani, Sulvia Dwi Astuti &
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