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Dissertations / Theses on the topic 'Cheddar cheese'

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Published: 4 June 2021

Last updated: 25 July 2025

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1

Dias, Benjamin. "Methanethiol and Cheddar Cheese Flavor." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5465.

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The use of slower acid-producing starter bacteria for the production of lower fat Cheddar cheese has lead to milder flavor Cheddar cheeses that lack intense Cheddar notes. The metabolism of methionine leads to the production of methanethiol, which is one of the desirable Cheddar cheese flavor compounds. The influence of NaCl and reduced pH was determined for aminopeptidase, lipase/ esterase, and methanethiol-producing capability in selected lactic acid bacteria and brevibacteria in simulated cheese-like conditions. The activity of each enzyme decreased with NaCl addition and pH reduction to ap

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2

Fedrick, Ian Allan. "Accelerated ripening of cheddar cheese." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35957/1/35957_Fedrick_1986.pdf.

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Various techniques for accelerating mature flavour development in Cheddar cheese were compared. Control cheese ( c) was manufactured by using Streptococcus cremor is AM2, a starter used in normal commercial manufacture. A combination of S. cremoris AM2 and Streptococcus lactis C2 Lac- Prt- mutant was used in the manufacture of test cheeses (M). §._. lactis C2 mutant was grown in glucose broth at 30°c and pH 6 .O for 16 hours, followed by concentration and diafiltration to 1011cfu mL - 1 using microfiltration equipment. The control cheesemilk was inoculated to 6x107 streptococci pe mL wit

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3

Gouldsworthy, Adam M. "Characterisation of protein degradation in Cheddar cheese." Thesis, University of Glasgow, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245296.

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4

Hort, Joanne. "Cheddar cheese : its texture, chemical composition and rheological properties." Thesis, Sheffield Hallam University, 1997. http://shura.shu.ac.uk/19833/.

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Procedures associated with Quantitative Descriptive Analysis were used to identify and subsequently train a panel to quantify the perceived textural attributes of Cheddar cheese. Seventeen types of Cheddar were assessed by the panel for creaminess, crumbliness (fingers), crumbliness (chewing), firmness, graininess, hardness (first bite), hardness (cutting), and springiness. Cluster and Principal Component analyses of the sensory data revealed that the cheese samples could be subdivided into young, mature and extra mature Cheddars in terms of the textural attributes measured. The panel was also

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5

Beardsley, Richard James. "Growth of E. coli in reduced salt cheddar cheese." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/63231.

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Modern day consumers have become more health conscious and there has been a movement towards reducing sodium intake in their diets. This is due to the risk of the development of hypertension and cardiovascular diseases, as well as other diet related non-communicable diseases associated with excessive sodium intake. Cheddar cheese is one of the most popular cheeses consumed globally and has a relatively high sodium content (2% w/w). A possible way of reducing the sodium content is by making use of replacement salts such as KCl and MgCl2. Partial substitution of NaCl with KCl and MgCl2 has been

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6

Huffman, Lee Meryl. "Role of lactose in cheddar cheese manufacture and ripening /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487263399023927.

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7

Agarwal, Shantanu. "Processing and intrinsic factors affecting the occurrence of calcium lactate crystals in cheddar cheese." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Spring2007/S_Agarwal_040807.pdf.

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8

Arora, Gulshan. "Studies on peptidases of cheddar cheese-associated Lactobacillus casei species." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70186.

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Preliminary experiments by API ZYM enzyme system showed that Lactobacillus casei (Lb. casei) subspecies contained low proteinase and high aminopeptidase and esterase-lipase activities, which are the desirable traits of microorganisms to be used as starter adjuncts in Cheddar cheese-making. Six strains of Lb. casei (ssp. casei, ssp. rhamnosus, and ssp. pseudoplantarum), selected from superior peptidase and esterase-lipase profiles, were further studied for their amino-, di-, and carboxy-peptidase activities using thirty synthetic substrates. This study revealed useful information towards improv

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9

Poveda, Mariela Fernanda. "EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/1056.

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Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C se

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10

Kleinhenz, Joseph Patrick. "Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavor." Connect to this title online, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054657696.

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Thesis (Ph. D.)--Ohio State University, 2003.<br>Title from first page of PDF file. Document formatted into pages; contains xix, 181 p.; also includes graphics (some col.). Includes bibliographical references (p. 158-168). Available online via OhioLINK's ETD Center

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11

Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening." Thesis, View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.

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Commercial flavour-enhancing enzymes were delivered in an encapsulated form to accelerate Cheddar cheese ripening. Polymers such as alginate, chitosan and k- Carrageenan were screened to be used as encapsulant material for microencapsulation of the commercial protease enzyme, Flavourzyme®. Alginate was found to be a suitable polymer for Flavourzyme encapsulation using the Inotech® encapsulator while _-Carrageenan and chitosan were too viscous for extrusion through the encapsulator nozzle. Gelling of alginate-Flavourzyme microcapsules in 0.1M CaCl2 resulted in poor encapsulation efficiency (ran

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12

Royyala, Vishal Kumar. "Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions." Master's thesis, Mississippi State : Mississippi State University, 2008. http://library.msstate.edu/etd/show.asp?etd=etd-11062008-133332.

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13

Amenu, Boka. "Environmental and dietary effects on milk composition and cheddar cheese yield /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18661.pdf.

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14

Goosen, Claire. "Consumer acceptance of cheddar cheese : intrinsic, extrinsic and socio-demographic influences." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86490.

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Thesis (MAgricAdmin)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: The objective of this study was to determine the sensory characteristics of Cheddar cheese that drive consumer acceptance. In addition, it investigated whether specific sensory profiles would satisfy specific consumer segments to ultimately facilitate greater acceptance and consumption of Cheddar cheese. A trained panel applied descriptive sensory analysis (DSA) to characterise the sensory attributes of six commercially produced cheeses ranging in maturity from 1 to 32 months. The cheese samples were differentiated

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15

Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening." View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.

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Thesis (Ph.D.)--University of Western Sydney, 2007.<br>A thesis submitted to the University of Western Sydney, College of Health and Science, Centre for Plant and Food Science, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliographical references.

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16

Reinbold, Robert S. "Factors Affecting Moisture Distribution in 290-Kilogram Stirred-Curd Cheddar Cheese Blocks." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5369.

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The purpose of this dissertation was to study factors affecting moisture distribution in 290-kilogram stirred-curd Cheddar cheese blocks cooled in stainless steel hoops. Uneven moisture distribution within blocks may create cheese with variable texture and flavor, which can be extremely costly to the producer. The effects of temperature, pH, and vacuum treatment on moisture distribution were investigated. Temperature, pH, moisture, and pressure profiles were presented. Also, comparisons were made between temperature profiles of 290- kilogram stirred-curd Cheddar cheese blocks cooled in stainle

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17

Venter, Tania. "Modelling the catabolite and microbiological profile of cheddar cheese manufactured from ayrshire milk." Thesis, Bloemfontein : Central University of Technology, Free State, 2010. http://hdl.handle.net/11462/127.

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Thesis (D. Tech.) -- Central University of Technology, Free State, 2010<br>Branded dairy products have lately become a global trend. As a result of this, the origin of the milk used in the manufacturing of branded cheeses must be declared by the producer, since it is known that these products are highly adulterated with foreign milk. In South Africa, branded Ayrshire Cheddar cheese has become highly popular due to its unique organoleptic properties and in light of claims that it ripens much faster than cheese made from other milk (not including Ayrshire). This study was therefore directed t

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18

Doxey, David Gary. "An Observational Study of Physicochemical Changes in Cheddar Enzyme-Modified Cheese During Incubation." BYU ScholarsArchive, 2019. https://scholarsarchive.byu.edu/etd/8266.

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This study is an observation of the various physicochemical changes that occur in enzyme-modified cheese (EMC) during the incubation step of production. The purpose of this study was an attempt to gain a better understanding of the changes that occur due to enzymatic reactions during EMC production. A standard EMC batch was prepared with the addition of two exogenous enzymes, a lipase and a protease (LP). Two additional treatment batches had either only a lipase (L) or a protease (P) added individually. Batches were prepared in duplicate with each replicate performed on different days. Each ba

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19

Bland, Julie H. "Jersey milk suitability for Cheddar cheese production : process, yield, quality and financial impacts." Thesis, University of Reading, 2015. http://centaur.reading.ac.uk/40665/.

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The aim of this study was to first evaluate the benefits of including Jersey milk into Holstein-Friesian milk on the Cheddar cheese making process and secondly, using the data gathered, identify the effects and relative importance of a wide range of milk components on milk coagulation properties and the cheese making process. Blending Jersey and Holstein-Friesian milk led to quadratic trends on the size of casein micelle and fat globule and on coagulation properties. However this was not found to affect the cheese making process. Including Jersey milk was found, on a pilot scale, to increase c

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20

Khosrowshahi-asl, A. "A study of the interaction of heat and concentration in the preparation of milk for cheesemaking." Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.380834.

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21

Eccles, Robert. "Relationship of the non-volatile, water-soluble fraction of cheddar cheese to its quality." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321280.

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22

Tansman, Gil Fils. "Exploring the nature of crystals in cheese through X-ray diffraction." ScholarWorks @ UVM, 2014. http://scholarworks.uvm.edu/graddis/321.

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The optimization of powder x-ray diffraction (PXRD) for the study of cheese crystals was the focus of this study. A survey was conducted of various manifestations of calcium lactate crystals on the rindless surface and within mechanical openings of Cheddar cheese using PXRD. The diffraction reference card database contained a card that was entitled calcium lactate pentahydrate and corresponded to some of the crystalline material found on the cheeses. Diffractions patterns generated from other samples of crystalline material revealed the existence of an unknown crystal that resembled and behave

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23

Cilliers, Frans Pieter. "A biochemical study of the effect of ultraviolet treatment on bovine milk and Cheddar cheese." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/97803.

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Thesis (PhD)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: This study describes: 1. The evaluation of a novel, patented thin-film, turbulent-flow Ultravioletdisinfection system as an alternative processing method to thermal pasteurisationfor the disinfection of bovine milk. 2. The microbial, biochemical and sensory characterization of bovine milk treated by heat and Ultraviolet light and then used for the commercial production of Cheddarcheese. 3. The microbial, biochemical and sensory characterization of commercial Cheddarcheese produced from bovine milk treated by heat and Ultravio

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24

Subramanian, Anand Swaminathan. "Monitoring Flavor Quality, Composition and Ripening Changes of Cheddar Cheese Using Fourier-Transform Infrared Spectroscopy." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243949818.

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25

Lance, Rebekah M. "Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor." DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/1004.

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Low-fat Cheddar cheese flavor is different from full-fat Cheddar cheese and is not acceptable to many consumers. This 2-part experiment was designed to examine effects adjunct cultures have on low-fat Cheddar cheese flavor as determined through descriptive analysis and consumer feedback. In Part 1, low-fat (5%) Cheddar cheese was produced in duplicate, using 6 combinations of DVS850, LH32, CR540, CRL431, Emfour, and CR319 bacterial cultures. Due to a previously observed positive effect by sodium gluconate on low-fat cheese flavor, each replicate was split into treatments of 0.0% and 0.8% sodiu

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26

Soeryapranata, Elly. "Characterization of aminopeptidase N and endopeptidases E, O, O2, O3 from Lactobacillus helveticus WSU19, a Lactobacilli with industrial significance." Online access for everyone, 2005. http://www.dissertations.wsu.edu/Dissertations/Summer2005/e%5Fsoeryapranata%5F071205.pdf.

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27

Franssen, Lauren Rene. "Antimicrobial properties and diffusion modeling of preservative-containing whey protein films and coatings on cheddar cheese /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2002. http://uclibs.org/PID/11984.

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28

Ortakci, Fatih. "Contribution of a Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species to Late Gassy Defect in Cheddar Cheese." DigitalCommons@USU, 2015. https://digitalcommons.usu.edu/etd/4255.

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This study sought to determine whether a recently isolated slow-growing nonstarter lactic acid bacterium, Lactobacillus wasatchii sp. nov., could be implicated in late gassy defect in Cheddar cheese. I demonstrated that Lb. wasatchii grows readily in the laboratory under cheese-like stress conditions of 5% salt and pH 5.2, and has the potential to survive pasteurization. Lactobacillus wasatchii can co-utilize ribose and galactose to maximize its growth. Due to being an obligatory heterofermentative, Lb. wasatchii produces CO2 whenever it ferments a hexose such as galactose. A second investigat

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29

Gummalla, Sanjay. "Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5454.

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Amino acids derived from the degradation of casein in cheese serve as precursors for the generation of key flavor compounds. Microbial degradation of tryptophan (Trp) is thought to promote formation of aromatic compounds that impart putrid fecal or unclean flavors in cheese, but pathways for their production have not been established. This study investigated tryptophan catabolism by Lactobacillus casei LC301 and LC202 and Lactobacillus helveticus CNRZ32 and LH212 cheese flavor adjuncts in carbohydrate starvation (pH 6.5, 30 or 37°C, no sugar) and cheese-like conditions (pH 5.2, 4% NaCl, 15°C,

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30

Wadhwani, Ranjeeta. "Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses." DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/1154.

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Low-fat cheese faces great challenges associated with its texture being hard and rubbery, desirable flavors being missing, color being undesirably intense and translucent appearing, and melting being improper. In an effort of improving the quality of low-fat cheeses, several strategies have been tried to accomplish three major objectives, 1) improving the melting and baking properties of low-fat Mozzarella cheese, 2) improving the color of low-fat Cheddar cheese, and 3) investigating the feasibilities of enriching low-fat Cheddar cheese with dietary fibers. For objective 1, 4 batches of low-fa

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31

Bulbul, Kanak. "Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk." DigitalCommons@USU, 2019. https://digitalcommons.usu.edu/etd/7440.

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The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana. The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final chees

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32

Young, Michael J. "Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract." DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/1029.

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This study was conducted to compare and contrast potential aroma compounds in the headspace and small molecule metabolites produced as a result of starter culture metabolism in a full-fat and low-fat cheddar cheese model system. Past studies have indicated differences in the headspace flavor compound profiles between full-fat and low-fat Cheddar cheeses with no indication as to what compounds were produced as a result of starter culture metabolism. Starter cultures were incubated in a Cheddar cheese extract environment that was made up of the water-soluble portion of Cheddar cheese with enviro

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33

Suloff, Eric Charles. "Comparative Study of Semisynthetic Derivative of Natamycin and the Parent Antibiotic on the Spoilage of Shredded Cheddar Cheese." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/35937.

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The polyene macrolide antibiotic natamycin (Antibiotic A-5283) is commonly used to retard the growth of surface molds on various cheese varieties. Natamycin is commonly applied to the surface of cheese by dipping or spraying, using an aqueous dispersion containing 200 to 300 ppm of the additive. The large molecular weight of natamycin, 666 g/mol, and conjugated double bond structure causes it to be extremely insoluble in water and most food grade solvents. The inability to apply natamycin in true solution creates void non-treated areas on the food surface. These non-treated areas promote t

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34

Singleton, Tyler J. "The Effect of Exopolysaccharide-producing Streptococcus thermophilus MR1C on Functionality in High Moisture Cheddar-type Cheese." DigitalCommons@USU, 2007. https://digitalcommons.usu.edu/etd/5537.

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Differences in texture at any particular stage of ripening depend upon differences in the basic structure and the extent to which the basic structure is modified by physical parameters. Thus, very young cheeses of the same variety differ in texture because of variations in pH and in salt, moisture, and fat content. How well a cheese melts and shreds depend on its texture and physical parameters. Streptococcus thermophilus MR1C produces an exopolysaccharide (EPS) that is tightly associated with the bacterial cell wall. Addition of S. thermophilus MR1C to the cheese make will increase the moistu

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35

Shrestha, Subash. "Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese." DigitalCommons@USU, 2012. https://digitalcommons.usu.edu/etd/1163.

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Most outbreaks of foodborne illness in the United States occur as a result of improper food-handling and preparation practices in homes or food establishments. Some food-safety recommendations that are difficult to incorporate into handling and cooking procedures have contributed to a gap between food-safety knowledge and the actual behavior. The first part (Chapter 3, 4) of this study sought to ensure microbial safety by establishing alternative processing of meat products that can be easily practiced by food-operators and consumers. In Chapter 3, a novel method was developed to thaw frozen c

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36

Venter, P., T. Venter, N. Luwes, Smidt O. De, and J. F. R. Lues. "Towards the discrimination of milk (origin) applied in cheddar cheese manufacturing through the application of an artificial neural network approach on Lactococcus lactis profiles." Journal for New Generation Sciences, Vol 11, Issue 1: Central University of Technology, Free State, Bloemfontein, 2013. http://hdl.handle.net/11462/632.

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Published Article<br>An artificial neural network (ANN) that is able to distinguish between Cheddar cheese produced with milk from mixed and single breed sources was designed. Samples of each batch (4 pure Ayrshire/4 mixed with no Ayrshire milk) were ripened for 92 days and analysed every 14 days. A novel ANN was designed and applied which, based only on Lactococcus lactis counts, provided an acceptable classification of the cheeses. The ANN consisted of a multi-layered network with supervised training arranged in an ordered hierarchy of layers, in which connections were allowed only between n

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Rasmussen, Taylor. "Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese." DigitalCommons@USU, 2007. https://digitalcommons.usu.edu/etd/5543.

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Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties. Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging

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38

Chen, Manxiang. "Study of Ripening Characteristics of Full-Fat and Low-Fat Cheddar Cheese Using Fourier Transform Infrared Spectroscopy and Texture Analyzer." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5448.

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A suitable microtome sampling technique was used to sample cheese for analysis using FTIR spectroscopy. Well-separated fat- and protein-related bands were obtained in the spectra of Cheddar and Mozzarella cheese samples using this method. The absorbance intensity of the spectra was proportional to the thickness of the sample. The intensity of absorbance and fat- and protein-related bands increased with an increase in the fat and protein content in the sample. Strong and well-separated bands at 1744, 1450, 1240, 1170, and 1115 cm-1 arising mainly from fat content were observed using this method

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Roberts, Alison K'Ann. "The Effect of Sorbic Acid on the Survival oOf Escherichia coli 0157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus on Shredded Cheddar and Mozzarella Cheese." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/31440.

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The objective of this study was to determine the effectiveness of sorbic acid in inhibiting Escherichia coli 0157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus on shredded cheddar and mozzarella cheese over 70 days storage. Samples of cheese were inoculated and placed into bags with a sorbic acid (0, 0.1, 0.15, 0.2 and 0.3 %) and anti caking agent mixture and stored at 10â aC. Each variable was enumerated after 0,14,28,42,56, and 70 days of storage. Survival of E. coli 0157:H7 showed no significant difference from control in either cheese. There were significantly

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Ummadi, Madhavi. "Tryptophan Catabolism in Brevibacterium linens BL2." DigitalCommons@USU, 2002. https://digitalcommons.usu.edu/etd/5501.

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Recent studies suggest aromatic amino acid catabolism by starter lactococci and flavor adjunct bacteria have a significant impact on off-flavor development during Cheddar cheese ripening. We hypothesized that a flavor adjunct bacterium, Brevibacterium linens BL2, produces off-flavor compounds from aromatic amino acid metabolism that will have a detrimental impact on cheese flavor. The mechanism of tryptophan (Trp) catabolism in Brevibacterium linens BL2, was investigated in a chemically defined medium during incubation in laboratory conditions (no carbohydrate, pH 6.50, 220 rpm, 25°C) and chee

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41

Ayala-Bribiesca, Erik. "Effect of calcium on bioaccessibility of milk fat during digestion of Cheddar-type cheeses." Doctoral thesis, Université Laval, 2017. http://hdl.handle.net/20.500.11794/28167.

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Le fromage cheddar est reconnu comme une excellente source de calcium. Outre son intérêt nutritionnel intrinsèque, le calcium favorise la lipolyse lors de la digestion. Cet effet s’explique par la formation de savons de calcium avec les acides gras saturés à longue chaîne, ce qui entraîne l’exposition de nouveau substrat à l’interphase huile-eau des gouttelettes de gras laitier, permettant à la lipase de continuer son action. En contrepartie, les savons de calcium limitent l'absorption des acides gras impliqués. D’un point de vue technologique, le calcium joue un rôle clé dans la structure du

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42

Solecki, Sarah Goler. "A tale of two cheeses : Parmesan, Cheddar, and the politics of Generic Geographical Indications (GGIs)." Thesis, University of Warwick, 2014. http://wrap.warwick.ac.uk/69132/.

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The difference between Geographical Indication (GI) and generic food terms is an important and highly contentious issue in international negotiations. This distinction is of significant importance to producers, manufacturers, consumers, and policy-makers all over the world because it means the difference between the restricted versus open use of certain popular terms in domestic and global markets. This thesis uses a food studies approach that employs cheese as a lens to understand the contested politics of Generic Geographical Indications (GGIs), which has been under-explored in the literatur

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Chen, Hong-Chih, and 陳鴻志. "Manufacture of Goat Cheddar-type Cheese." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/45115639041022757229.

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碩士<br>國立屏東科技大學<br>畜產系<br>94<br>The purpose of this study was to develop a type of goat Cheddar-type cheese for the local market. Goat Cheddar-type cheeses were fermented with 1％, 2％ and 4％ Lactobacillus casei subsp. casei BCRC12272 (Lc) and Lactococcus lactis subsp. lactis BCRC14105 (Ll) (1:1), 2% Streptococcus thermophilus BCRC14086 (St) and Lactobacillus delbrueckii subsp. bulgaricus BCRC14009 (Lb) (1:1), respectively. All cheeses were vacuum packed and ripened at 4℃ for 60 days. The physicochemical properties and sensory evaluation of cheeses were measured every 15 day. The gross compositio

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Marschoun, Laurentia T. "Thermal and dielectric properties of cheddar cheese." 1998. http://catalog.hathitrust.org/api/volumes/oclc/41830083.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1998.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 179-182).

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Oyugi, Evonne Laura Adhiambo. "Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres." Diss., 2004. http://hdl.handle.net/2263/23089.

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Kau, Reginah Nki. "Pediococci in South African Cheddar and Gouda cheese." Diss., 2003. http://hdl.handle.net/2263/26935.

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Liao, Pei-Ru, and 廖珮如. "Manufacture of Cheddar-type Cheese and Fermented Whey." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/46852111056293169959.

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碩士<br>國立屏東科技大學<br>畜產系<br>94<br>Cheese is rich in the protein , calcium and vitamins. Most cheeses in Taiwan were imported from other countries. The consumption of cheeses increased gradually in recent years. However, the price and taste were not fully accepted locally. The purpose of this study was to develop a type of Cheddar-type cheese for the local market. Cheddar-type cheeses were inoculated with 1, 2and 4% Lactobacillus casei subsp. casei BCRC12272 (Lc) and Lactococcus lactis subsp. lactis BCRC14105 (Ll) (1:1), 2% Streptococcus thermophilus BCRC14086 (St) and Lb. delbrueckii subsp. bulga

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Lemus, Freddy Mauricio. "Flavor development of cheddar cheese under different manufacturing practices." Thesis, 2012. http://hdl.handle.net/1957/35594.

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Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation scheme, resulting in an insoluble fraction analyzed by urea polyacrylamide gel electrophoresis (Urea-PAGE), and a soluble fraction which was further investigated through water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCA-SN) and pho

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Kilic̦, Meral. "Nonenzymatic browning and storage stability of cheddar Cheese powder." 1995. http://catalog.hathitrust.org/api/volumes/oclc/34542724.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1995.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 91-101).

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Yang, Jie. "Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis." Thesis, 1999. http://hdl.handle.net/1957/26048.

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