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Journal articles on the topic 'Cheddar cheese'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

YOUSEF, AHMED E., and ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese." Journal of Food Protection 50, no. 4 (1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.

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Earlier work by others indicated that a mold colony grows radially at a constant rate on solid media. This concept was used in our study to develop a method for quantifying growth of mold on cheese. The ability of molds to grow on cheeses or pasteurized process cheese made with or without addition of sorbate was compared. Cheeses tested were mild Cheddar, aged Cheddar, aged-smoked Cheddar, brick and pasteurized process cheese. Pasteurized process cheeses were made from the natural cheeses by addition of water and a phosphate salt, then the mixture was heated. Some pasteurized process cheese fr

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2

Khan, Usman Mir, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin, and Zeliha Selamoglu. "Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract." Turkish Journal of Agriculture - Food Science and Technology 7, no. 6 (2019): 856. http://dx.doi.org/10.24925/turjaf.v7i6.856-860.2391.

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Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to renne

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3

Rosenberg, Moshe, and Yael Rosenberg. "Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age." AIMS Agriculture and Food 7, no. 4 (2022): 855–71. http://dx.doi.org/10.3934/agrfood.2022052.

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<abstract> <p>The evolution of Cheddar cheese flavor and texture is highly dependent on its proteolytic state however, Cheddar cheese is marketed based on its chronological age. Information about the proteolytic age of commercial Cheddar cheese of a given age almost does not exist. The present research challenged the merit of marketing Cheddar cheese according to its chronological age. Full-fat (FF) and Reduced-fat (RF) Cheddar cheeses, of identical chronological age, were aged for 180 days at 5 ℃ and the progression of the proteolytic cascade was investigated and quantified. The a

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4

Sullivan, Rosa C., Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan, and Jane K. Parker. "Characterisation of Cooked Cheese Flavour: Non-Volatile Components." Foods 12, no. 20 (2023): 3749. http://dx.doi.org/10.3390/foods12203749.

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This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and

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Gulzar, Nabila, Aysha Sameen, Rana Muhammad Aadil, et al. "Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking." Foods 9, no. 2 (2020): 214. http://dx.doi.org/10.3390/foods9020214.

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The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge brow

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Gulzar, Nabila. "Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends." Pakistan Journal of Agricultural Sciences 58, no. 04 (2021): 1359–65. http://dx.doi.org/10.21162/pakjas/21.50.

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Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chem

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Hickey, Dara K., Kieran N. Kilcawley, Tom P. Beresford, Elizabeth M. Sheehan, and Martin G. Wilkinson. "Starter strain related effects on the biochemical and sensory properties of Cheddar cheese." Journal of Dairy Research 74, no. 1 (2006): 9–17. http://dx.doi.org/10.1017/s0022029906002032.

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A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteris

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8

MEHTA, ANUJ, and SITA R. TATINI. "An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese." Journal of Food Protection 57, no. 9 (1994): 776–79. http://dx.doi.org/10.4315/0362-028x-57.9.776.

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This study was carried out to investigate microbiological safety of reduced-fat Cheddar cheese. This was done by studying the behavior of two strains of Listeria monocytogenes, (Scott A-4b and V7-1a) and two species of the genus Salmonella, (Salmonella typhimurium and Salmonella senftenberg) during manufacture and aging of reduced or low-fat stirred curd Cheddar cheese made from milk containing 1.5 to 2.0% fat. The fat content of reduced-fat cheeses was between 20.03 and 21.13% while that of control cheeses was between 28.11 and 30.41%. Listeriae declined slowly in both cheeses and their rate

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9

SCHAFFER, SHAWN M., SITA R. TATINI, and ROBERT J. BAER. "Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat." Journal of Food Protection 58, no. 2 (1995): 132–38. http://dx.doi.org/10.4315/0362-028x-58.2.132.

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Milk containing naturally modified fat was obtained by feeding lactating dairy cows a Control diet and two experimental diets containing either extruded soybeans or sunflower seeds. Milk from cows fed the experimental diets contained higher levels of both long chain (C18-C18:2) and unsaturated fatty acids than the milk from cows fed the Control diet. Each milk was pasteurized, standardized to 3.6% milk fat, and inoculated with Listeria monocytogenes (strains Scott A and V7), Salmonella typhimurium and Salmonella senftenberg, before manufacturing into Blue or stirred-curd Cheddar cheeses. Popul

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10

HAQUE, Z. U., E. KUCUKONER, and K. J. ARYANA. "Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese†." Journal of Food Protection 60, no. 9 (1997): 1095–98. http://dx.doi.org/10.4315/0362-028x-60.9.1095.

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The objective of this study was to observe the impact of lowering fat content on the microflora of Cheddar cheese. Full-fat (32%) and low-fat (5%) Cheddar cheeses were produced and evaluated one day after manufacture and at monthly intervals for 5 months. The cheeses were aged at 4°C after being dipped in mold inhibitor and vacuum packed in high-density polythene bags. Standard plate counts and counts of lactococci and lactobacilli were performed. Transmission and scanning electron microscopy of the microflora were also conducted. The lactococci decreased gradually over the ripening period, wh

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11

MARTLEY, FRANK G., and VALÉRIE MICHEL. "Pinkish colouration in Cheddar cheese – description and factors contributing to its formation." Journal of Dairy Research 68, no. 2 (2001): 327–32. http://dx.doi.org/10.1017/s0022029901004836.

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During a routine inspection of Cheddar cheese manufactured at a commercial factory in New Zealand, some lots of 6-month-old cheese were found to have developed a pinkish colouration on the surface of the 20 kg blocks of cheese. Colouration did not always occur uniformly on all six faces of the rectangular cheese block, or even on a single face of the block. Furthermore, not all blocks from within the same day's manufacture were equally affected. When an affected block was removed from its bag and cut across, colouration was sometimes found to penetrate approximately 1–2 cm down into the cheese

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D'AMICO, DENNIS J., MARC J. DRUART, and CATHERINE W. DONNELLY. "Behavior of Escherichia coli O157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk." Journal of Food Protection 73, no. 12 (2010): 2217–24. http://dx.doi.org/10.4315/0362-028x-73.12.2217.

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This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected for enumeration of bacteria throughout the manufacturing and aging process. Overall, bacterial counts in both cheese types increased almost 10-fold from initial inoculation levels in milk to approximately

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13

Dewantier, Gerson R., Peter J. Torley, and Ewan W. Blanch. "Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics." Molecules 28, no. 24 (2023): 8051. http://dx.doi.org/10.3390/molecules28248051.

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Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods to that are used to determine cheese quality rely on traditional approaches that require time, are invasive, and which involve potentially hazardous chemicals. In contrast, spectroscopic techniques can rapidly provide molecular information and are non-destructive, fast, and chemical-free methods. Combined with partner recognition methods (chem

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14

Hinz, Katharina, Paula M. O'Connor, Bernadette O'Brien, Thom Huppertz, R. Paul Ross, and Alan L. Kelly. "Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle." Journal of Dairy Research 79, no. 2 (2012): 176–84. http://dx.doi.org/10.1017/s0022029912000027.

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Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle between early April and early December. Plasmin activity of 6-months-old Cheddar cheese samples generally decreased over ripening time. One-dimensional urea-polyacrylamide gel electrophoresis (PAGE) of che

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15

Shakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu, and Mary A. Drake. "A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar." Journal of Dairy Research 70, no. 1 (2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.

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Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E. To control portion, C, salt was added at normal levels. A mixture of salt and yeast extract was added to the experimental, E. The cheeses were ripened for 7 months at 8 °C and assessed for pr

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16

Dalmasso, Marion, and Kieran Jordan. "Absence of growth ofListeria monocytogenesin naturally contaminated Cheddar cheese." Journal of Dairy Research 81, no. 1 (2013): 46–53. http://dx.doi.org/10.1017/s0022029913000678.

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Each cheese producer is responsible by the legislation for the number ofListeria monocytogenesin cheese and is required to prove that numbers will not exceed 100 cfu/g throughout the shelf-life of the cheese. Even in the case of hard-cheese such as Cheddar cheese, the absence of growth ofList. monocytogenesduring ripening has to be demonstrated to comply with EU legislation. Studies dedicated to assessingList. monocytogenesgrowth throughout cheese shelf-life are generally based on artificially contaminated cheeses. Contrary to the majority of works, the current study focused on the growth ofLi

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17

STRATTON, JAYNE E., ROBERT W. HUTKINS, and STEVE L. TAYLOR. "Histamine Production in Low-Salt Cheddar Cheese." Journal of Food Protection 54, no. 11 (1991): 852–60. http://dx.doi.org/10.4315/0362-028x-54.11.852.

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To assess the potential for histamine production in low-salt Cheddar cheese, pasteurized milk was inoculated with Lactobacillus buchneri St2A at levels of 102, 103, and 104 microorganisms per ml of milk. One additional vat was uninoculated and served as a control. Milk was then manufactured into low-salt (0.40%) Cheddar cheese. After 180 d of aging at 7°C, levels of L. buchneri St2A had increased approximately 100-fold in the inoculated cheese. Proteolysis, expressed as μmoles free glycine per g cheese, increased from 40 to 150 (trichloroacetic acid soluble) and from 25 to 130 (phosphotungstic

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Nyamakwere, F., G. Esposito, K. Dzama, M. Muller, E. I. Moelich, and E. Raffrenato. "A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa." Journal of Food Quality 2021 (October 29, 2021): 1–9. http://dx.doi.org/10.1155/2021/3708786.

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The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors. Rapid sensory characterization was done using the sorting technique. The results indicated that the available cheese types were diverse, with minority (20.0%) in the Gouda group followed by Cheddar (32.5%) and “other” (47.5%). Most of these cheeses (45%) were aged three

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Phipps, R. H., V. Bines, and F. Adriaens. "Use of prolonged-release bovine somatotropin for milk production in British Friesian dairy cows. 3. Effect on manufacturing properties and quality of Cheddar, Wensleydale and Cheshire cheese." Journal of Agricultural Science 115, no. 1 (1990): 113–16. http://dx.doi.org/10.1017/s0021859600073986.

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SUMMARYManufacturing properties and quality of Cheddar, Wensleydale and Cheshire cheeses made either with milk from cows treated with Sometribove, methionyl bovine somatotropin (BST), or with milk from untreated control cows were compared.The source of milk did not affect manufacturing properties in terms of processing time. Renneting times for Cheddar cheese made from control milk and that made from milk produced by cows treated with BST were 57 and 55 min, respectively. Corresponding values for Wensleydale and Cheshire cheeses were 50 and 53 min and 49 and 46 min, respectively. The source of

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Khan, Awais, Muhammad Nadeem, Fahad Al-Asmari, et al. "Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese." Microorganisms 11, no. 10 (2023): 2613. http://dx.doi.org/10.3390/microorganisms11102613.

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Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T1, T2, T3, and T4). Furthermore, Lp. plantarum 108

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Gardiner, G., R. P. Ross, J. K. Collins, G. Fitzgerald, and C. Stanton. "Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracaseiStrains." Applied and Environmental Microbiology 64, no. 6 (1998): 2192–99. http://dx.doi.org/10.1128/aem.64.6.2192-2199.1998.

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ABSTRACT Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. Enumeration of these strains in mature Cheddar cheese, however, was complicated by the presence of high numbers (>107 CFU/g of cheese) of nonstarter lactic acid bacteria, principally composed of lactobacilli which proliferate as the cheese ripens. Attempts t

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Wick, Cheryl, Uwe Nienaber, Olga Anggraeni, Thomas H. Shellhammer, and Polly D. Courtney. "Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure." Journal of Dairy Research 71, no. 1 (2004): 107–15. http://dx.doi.org/10.1017/s0022029903006587.

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High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the control and pressure-treated cheeses at 10 °C caused viable cell counts to change in some cases. Free amino acid content was monitored as an indicator of proteolysis. Cheeses treated with pressures [ges ]400 MPa evolved free amino acids at significantly

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SCHLESSER, J. E., R. GERDES, S. RAVISHANKAR, K. MADSEN, J. MOWBRAY, and A. Y. L. TEO. "Survival of a Five-Strain Cocktail of Escherichia coli O157:H7 during the 60-Day Aging Period of Cheddar Cheese Made from Unpasteurized Milk†." Journal of Food Protection 69, no. 5 (2006): 990–98. http://dx.doi.org/10.4315/0362-028x-69.5.990.

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The U.S. Food and Drug Administration Standard of Identity for Cheddar cheeses requires pasteurization of the milk, or as an alternative treatment, a minimum 60-day aging at ≥2°C for cheeses made from unpasteurized milk, to reduce the number of viable pathogens that may be present to an acceptable risk. The objective of this study was to investigate the adequacy of the 60-day minimum aging to reduce the numbers of viable pathogens and evaluate milk subpasteurization heat treatment as a process to improve the safety of Cheddar cheeses made from unpasteurized milk. Cheddar cheese was made from u

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O'Reilly, Ciara E., Paula M. O'Connor, Alan L. Kelly, Thomas P. Beresford, and Patrick M. Murphy. "Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese." Applied and Environmental Microbiology 66, no. 11 (2000): 4890–96. http://dx.doi.org/10.1128/aem.66.11.4890-4896.2000.

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ABSTRACT The objective of this study was to determine the effect of high pressure (HP) on the inactivation of microbial contaminants in Cheddar cheese (Escherichia coli K-12, Staphylococcus aureus ATCC 6538, and Penicillium roqueforti IMI 297987). Initially, cheese slurries inoculated with E. coli, S. aureus, and P. roqueforti were used as a convenient means to define the effects of a range of pressures and temperatures on the viability of these microorganisms. Cheese slurries were subjected to pressures of 50 to 800 MPa for 20 min at temperatures of 10, 20, and 30°C. At 400 MPa, the viability

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Saad, Marwa A., Hagar S. Abd-Rabou, Ebrahim Elkhtab, et al. "Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1." Fermentation 8, no. 7 (2022): 327. http://dx.doi.org/10.3390/fermentation8070327.

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Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected to chemical and microbial examination. Biogenic amines (BAs) are nitrogenous compounds found in a variety of foods; their presence is undesirable and related to spoilage, and can result in toxicological effects in humans. Thus, BAs were determined by using a high-performance liquid chromatography (HPLC) analysis. Moreover

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DUAN, CUICUI, SHENGYU LI, ZIJIAN ZHAO, et al. "Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures." Journal of Food Protection 82, no. 12 (2019): 2108–18. http://dx.doi.org/10.4315/0362-028x.jfp-19-276.

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ABSTRACT Microbial enzymes within adjunct cultures are important for cheese ripening. Here, survival and proteolytic function of adjunct cultures of Lactobacillus plantarum strains MU12 and S6-4 on Cheddar cheese ripening were studied. Cheeses were ripened at 4°C, and samples were collected for analysis after 1, 30, 60, and 90 days. Lactococci numbers decreased by 2 to 3 log versus control, except in a few samples exhibiting significantly elevated numbers. Lactobacilli mainly originated from adjunct cultures, with lactobacilli numbers in adjunct-treated cheese significantly exceeding control n

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Luhana, Anjani B., and Bikash C. Ghosh. "ACE- inhibitory and antioxidant activities in probiotic Cheddar cheese incorporatedwith Inulin and Whey Protein Concentrate." Indian Journal of Dairy Science 76, no. 1 (2023): 19–29. http://dx.doi.org/10.33785/ijds.2023.v76i01.003.

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The aim of this study was to compare angiotensin-converting enzyme (ACE) - inhibitory and antioxidant activities of Cheddar and probiotic Cheddar cheese using Lactiplantibacillus plantarum DSM 20174 with inulin and whey protein concentrate (WPC). Water soluble extracts (WSE) of probiotic Cheddar cheese exhibited higher ACE-inhibitory activity than their Cheddar cheese counterparts. A similar trend was observed for antioxidant activity. The highest antioxidant activity(2183.55 μM of Trolox) was obtained when cheese supplemented with WPC and probiotic (PCW) after 6 months of ripening among all t

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Benech, R. O., E. E. Kheadr, R. Laridi, C. Lacroix, and I. Fliss. "Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture." Applied and Environmental Microbiology 68, no. 8 (2002): 3683–90. http://dx.doi.org/10.1128/aem.68.8.3683-3690.2002.

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ABSTRACT The effect of addition of purified nisin Z in liposomes to cheese milk and of in situ production of nisin Z by Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in the mixed starter on the inhibition of Listeria innocua in cheddar cheese was evaluated during 6 months of ripening. A cheese mixed starter culture containing Lactococcus lactis subsp. lactis biovar diacetylactis UL719 was selected for high-level nisin Z and acid production. Experimental cheddar cheeses were produced on a pilot scale, using the selected starter culture, from milk with added L. innocua (105 to 106

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Collins, Yvonne F., Paul LH McSweeney, and Martin G. Wilkinson. "Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening." Journal of Dairy Research 70, no. 1 (2003): 105–13. http://dx.doi.org/10.1017/s0022029902005915.

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Cell viability, autolysis and lipolysis were studied in Cheddar cheese made using Lactococcus lactis subsp. cremoris AM2 or Lactococcus lactis subsp. cremoris HP. Cheddar cheese was made in triplicate over a 3 month period and ripened for 238 days at 8 °C. Cell viability in cheese was lower for AM2 (a non-bitter strain) than for strain HP (a bitter strain). Autolysis, monitored by the level of the intracellular marker enzyme, lactate dehydrogenase (EC 1.1.1.27) in cheese ‘juice’ extracted by hydraulic pressure, was much greater in the cheese made using AM2 than that made with HP. Lipolysis was

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MODI, RAJESH, Y. HIRVI, A. HILL, and M. W. GRIFFITHS. "Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk." Journal of Food Protection 64, no. 7 (2001): 927–33. http://dx.doi.org/10.4315/0362-028x-64.7.927.

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The ability of Salmonella Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated. Raw milk and pasteurized milk were inoculated to contain 104 CFU/ml of a luminescent strain of Salmonella Enteritidis (lux) and 108 PFU/ml SJ2 phage. The milks were processed into Cheddar cheese following standard procedures. Cheese samples were examined for Salmonella Enteritidis (lux), lactic acid bacteria, molds and yeasts, coliforms, and total counts, while moisture, fat, salt, and pH values were

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Shaukat, Amal, Muhammad Nadeem, Tahir Mahmood Qureshi, et al. "Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese." Foods 10, no. 7 (2021): 1661. http://dx.doi.org/10.3390/foods10071661.

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The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of p

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H. Najim, Najim, and Charles H. White. "EFFECT OF PSYCHROTROPHIC BACTERIAL CONTAMINATION OF RAW MILK ON ORGANIC ACID CONTENT ‎AND FLAVOROF AGED CHEDDAR CHEESE." Iraqi Journal of Veterinary Medicine 11, no. 1 (1987): 67–81. http://dx.doi.org/10.30539/q4f61585.

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Cheddar cheese was made from milk which had been inoculated with psychrotrophs 48hr.. prior to pasteurization. This was compared to ‘control cheese. The cheese was stored at 7 °C and evaluated at 0, 5, 30, 60 and 180 days. ‘All cheese made with psychrotroph-treated milk had significant lower flavor score than control cheese. The predominant flavors of the 180 day-treated cheese were bitter and unclean. High performance. liquid chromatography (HPLC) analysis indicated significant increases of citric, pyruvic, lactic, formic, acetic and propionic acids with ‘aging of Cheddar cheese. Only orotic

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Farkye, Nana, and Patrick F. Fox. "Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin." Journal of Dairy Research 59, no. 2 (1992): 209–16. http://dx.doi.org/10.1017/s0022029900030454.

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SummaryPlasmin (EC 3.4.21.7) was added to cheese milk to assess its contribution to Cheddar cheese ripening; the activity of plasmin in the cheese was increased by levels ranging from 1·5 to 6 times that in the control cheeses. Even at the highest level of added plasmin, no activity was found in the whey. β-Casein was degraded faster in the experimental cheeses than in the controls, and the concentration of γ-caseins increased concomitantly. The total N in the water-soluble extract was up to ˜ 20% higher in the experimental than in the control cheeses but phosphotungstic acid-soluble N was not

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Najim, Najim Hadi. "Cheddar Cheese Fluoridation and Dental Health." Iraqi Journal of Veterinary Medicine 31, no. 1 (2007): 126–33. http://dx.doi.org/10.30539/iraqijvm.v31i1.810.

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The main objective of this study was to determine what effect the additionof sodium fluoride would have on the Cheddar cheese quality. Raw milk waspasteurized and separated for three treatments as follows: control, supplementedwith 4 ppm and 40 ppm fluoride. Cheddar cheese was processed for eachtreatment and ripened for 120 days at 7oC and sampled at 60 and 120 days.Analyses performed included both sensory evaluation and gas chromatographywith headspace sampling (GCHS). Under conditions of this study significantP< 0.05 higher mean flavor and body/texture scores were observed in both thecont

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Samilyk, Marina, Anna Helikh, Natalia Bolgova, and Iryna Yaremenko. "INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE." EUREKA: Life Sciences 3 (May 31, 2020): 48–56. http://dx.doi.org/10.21303/2504-5695.2020.001327.

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The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market. The studied samples of Cheddar cheese, produced in accordance with the technological instructions approved in the prescribed manner, in compliance with the state sanitary regulations for dairy enterprises in accordance with GSP 4.4.4.011. According to the research results, all physicochemical, microbiological and toxicological indicator

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Marina, Samilyk, Helikh Anna, Bolgova Natalia, and Yaremenko Iryna. "INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE." EUREKA: Life Sciences, no. 3 (May 31, 2020): 48–56. https://doi.org/10.21303/2504-5695.2020.001327.

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The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market. The studied samples of Cheddar cheese, produced in accordance with the technological instructions approved in the prescribed manner, in compliance with the state sanitary regulations for dairy enterprises in accordance with GSP 4.4.4.011. According to the research results, all physicochemical, microbiological and toxicological indicator

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Donaghy, J. A., N. L. Totton, and M. T. Rowe. "Persistence of Mycobacterium paratuberculosis during Manufacture and Ripening of Cheddar Cheese." Applied and Environmental Microbiology 70, no. 8 (2004): 4899–905. http://dx.doi.org/10.1128/aem.70.8.4899-4905.2004.

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ABSTRACT Model Cheddar cheeses were prepared from pasteurized milk artificially contaminated with high 104 to 105 CFU/ml) and low (101 to 102 CFU/ml) inocula of three different Mycobacterium paratuberculosis strains. A reference strain, NCTC 8578, and two strains (806PSS and 796PSS) previously isolated from pasteurized milk for retail sale were investigated in this study. The manufactured Cheddar cheeses were similar in pH, salt, moisture, and fat composition to commercial Cheddar. The survival of M. paratuberculosis cells was monitored over a 27-week ripening period by plating homogenized che

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Liu, He, Jun Li, Ping Geng, Yu Tang He, and Tao Ma. "Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening." Advanced Materials Research 881-883 (January 2014): 797–800. http://dx.doi.org/10.4028/www.scientific.net/amr.881-883.797.

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In this manuscript, flavor compounds development of Cheddar Cheese with addition of soybean pectin gel was investigated during ripening. A rapid and simple Solid-Phase Microextraction (SPME) procedure was used for identifying and classifying the volatile compounds. The result showed that addition of soybean pectin gel to cheese had similar flavor profiles with full-fat cheeses. Higher levels of acid volatile compounds and aldehydes were obtained in comparison with experimental cheese. Results simultaneously indicated that experimental cheeses contained high concentrations of volatile amine as

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Srikandi, Srikandi. "UJI CEMARAN BAKTERI DAN CENDAWAN PADA KEJU KASAR (Cheddar)." Jurnal Sains Natural 2, no. 1 (2017): 92. http://dx.doi.org/10.31938/jsn.v2i1.38.

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Contamination Test of Bacteria and Fungi on Rough Cheese (Cheddar) 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 beneficial change. Quality cheese can be seen from the presence of bacteria and mildew stains on the cheese samples. This study aimed to determine quantitatively the presence of bacteria and fungi in ten samples of coarse cheese (Cheddar) from five traditional markets in Bogor. Testing performed at the microbiology laboratory a contamination of bacteria of Salmo

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MALIZIO, CARL J., JOAN HARROD, KRISTINE M. KAUFMAN, and ERIC A. JOHNSON. "Arginine Promotes Toxin Formation in Cheddar Cheese by Clostridium botulinum." Journal of Food Protection 56, no. 9 (1993): 769–72. http://dx.doi.org/10.4315/0362-028x-56.9.769.

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The production of botulinal toxin by a mixture of spores of Clostridium botulinum types A and B was evaluated in Cheddar cheese supplemented with L-arginine (1% wt/wt) and containing one of three levels of sodium chloride (0, 0.9, or 1.8%). Botulinal toxin was formed in cheeses containing an increased level of L-arginine (1%) and reduced levels of sodium chloride (0 or 0.9%). No toxin was formed in Cheddar with arginine and 1.8% salt or in any of the cheeses not supplemented with arginine. The pH increased from 5.05–5.2 to 5.7–6.0 in the cheeses with increased arginine, but the pH change alone

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Ismail, S. N., M. S. A. Latip, and M. A. Mohamad. "Production and Characterisation of Cheddar Cheese-like from Cocos Nucifera L." IOP Conference Series: Materials Science and Engineering 1176, no. 1 (2021): 012044. http://dx.doi.org/10.1088/1757-899x/1176/1/012044.

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Abstract Traditionally, cheese is made from animal milk and had been introduced a long time ago. The increasing demand for cheese has caused a substantial commercialise production that led to animal exploitation and environmental pollution. Henceforth, this study aims to produce and characterise Cheddar Cheese-like attributes made of coconut cream from Cocos Nucifera L. The shelf life analysis, colour analysis used Chroma Meter CR-410, pH value analysis, meltability analysis, and sensory evaluation were conducted through the meltability test, descriptive test, paired comparison test and a cons

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Ismail, S. N., M. S. A. Latip, and M. A. Mohamad. "Production and Characterisation of Cheddar Cheese-like from Cocos Nucifera L." IOP Conference Series: Materials Science and Engineering 1176, no. 1 (2021): 012044. http://dx.doi.org/10.1088/1757-899x/1176/1/012044.

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Abstract Traditionally, cheese is made from animal milk and had been introduced a long time ago. The increasing demand for cheese has caused a substantial commercialise production that led to animal exploitation and environmental pollution. Henceforth, this study aims to produce and characterise Cheddar Cheese-like attributes made of coconut cream from Cocos Nucifera L. The shelf life analysis, colour analysis used Chroma Meter CR-410, pH value analysis, meltability analysis, and sensory evaluation were conducted through the meltability test, descriptive test, paired comparison test and a cons

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Poveda, Justa M., Lourdes Cabezas, Sinéad Geary, and Paul LH McSweeney. "Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4·6-soluble extract from Manchego cheese." Journal of Dairy Research 73, no. 1 (2006): 87–90. http://dx.doi.org/10.1017/s0022029905001500.

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Proteolysis is one of the major biochemical events which takes place during cheese ripening and its degradation products, amino acids and peptides, have a considerable influence on the sensory characteristics of cheese (Urbach, 1993). Primary proteolysis leads to the formation of large water-insoluble peptides and smaller water-soluble peptides. Several peptides from bovine milk cheeses have been isolated and identified, particularly from Cheddar cheese (e.g., McSweeney et al. 1994; Singh et al. 1994, 1995, 1997; Gouldsworthy et al. 1996; Fernández et al. 1998). However, there are few data ava

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Agrawal, Panna, and Ashraf N. Hassan. "Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture." Journal of Dairy Research 75, no. 2 (2008): 182–88. http://dx.doi.org/10.1017/s0022029908003294.

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In a previous study, ultrafiltration (UF) at 1·2×reduced residual chymosin activity and bitterness in exopolysaccharide (EPS)-positive reduced fat Cheddar cheese. The objective of this research was to study the effect of this level of concentration on the textural and functional characteristics of the reduced fat cheese. Ultrafiltration (1·2×) did not affect the hardness, cohesiveness, adhesiveness, chewiness, and gumminess of EPS-positive cheese. The 6-month old UF cheeses were springier than non-UF cheeses. However, the springiness of the EPS-positive cheese made from UF milk was much lower

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Rahayu, N. T., N. Kusumawati, A. Bahar, et al. "APPLICATION OF G/CHNF/ZnONPs NANOCOMPOSITE FILM IN CHEDDAR CHEESE TO EXTEND SHELF-LIFE." RASAYAN Journal of Chemistry 17, no. 03 (2024): 1358–61. http://dx.doi.org/10.31788/rjc.2024.1738833.

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Cheese is a product that is susceptible to dangerous microorganisms during the handling or storage process. Producing cheese packaging that can stop the growth of harmful microorganisms is necessary to extend cheese's shelf life. Cheddar cheese was packed with G/CHNF/ZnONPs and then stored for 90 days in the refrigerator. Fat, protein, carbohydrate, and mineral (especially calcium) content decreased during storage time. Cheese samples packaged using G/CHNF/ZnONPs film packaging showed antibacterial activity so the shelf life of the cheese was extended. This shows the potential of G/CHNF/ZnONPs

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Wang, Xinping, You Kang, Lei Gao, et al. "The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese." Foods 13, no. 24 (2024): 4184. https://doi.org/10.3390/foods13244184.

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As consumer demand for low-salt diets increases, the development of low-salt cheese has emerged as a prevailing trend. To gain a deeper insight into the effects of salt reduction on cheddar cheese, this study used cheddar cheese with a 2.0% salt concentration (full salt, FS) as the standard control, exploring the differences in quality and composition between cheddar cheese with a 1.5% salt concentration (reduced salt, RS) and a 1.0% salt concentration (half salt, HS). The results revealed that, while the RS group exhibited significant differences in texture compared to the FS group, their phy

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Amenu, B., T. Cowan, H. Deeth, and R. Moss. "Impacts of feeding system and season on milk composition and Cheddar cheese yield in a subtropical environment." Australian Journal of Experimental Agriculture 46, no. 3 (2006): 299. http://dx.doi.org/10.1071/ea04068.

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Milk obtained from cows on 2 subtropical dairy feeding systems were compared for their suitability for Cheddar cheese manufacture. Cheeses were made in a small-scale cheesemaking plant capable of making 2 blocks (about 2 kg each) of Cheddar cheese concurrently. Its repeatability was tested over 10 separate cheesemaking days with no significant differences being found between the 2 vats in cheesemaking parameters or cheese characteristics. In the feeding trial, 16 pairs of Holstein–Friesian cows were used in 2 feeding systems (M1, rain-grown tropical grass pastures and oats; and M5, a feedlot,

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Fitzsimons, N. A., T. M. Cogan, S. Condon, and T. Beresford. "Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese." Applied and Environmental Microbiology 65, no. 8 (1999): 3418–26. http://dx.doi.org/10.1128/aem.65.8.3418-3426.1999.

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ABSTRACT Non-starter lactic acid bacteria were isolated from 14 premium-quality and 3 sensorially defective mature Irish Cheddar cheeses, obtained from six manufacturers. From countable plates ofLactobacillus-selective agar, 20 single isolated colonies were randomly picked per cheese. All 331 viable isolates were biochemically characterized as mesophilic (i.e., group II)Lactobacillus spp. Phenotypically, the isolates comprised 96.4% L. paracasei, 2.1% L. plantarum, 0.3%L. curvatus, 0.3% L. brevis, and 0.9% unidentified species. Randomly amplified polymorphic DNA (RAPD) analysis was used to rap

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PENEL, ANTONY J., and FRANK V. KOSIKOWSKI. "Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods." Journal of Food Protection 53, no. 4 (1990): 321–23. http://dx.doi.org/10.4315/0362-028x-53.4.321.

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Aspergillus oryzae (ATCC, 12892) was studied for its ability to produce Beta-Nitropropionic Acid (BNP) in selected high protein and carbohydrate-rich foods. Portions of 35 grams of white potato, yellow sweet potato, ripe banana, freshly made Indonesian tempeh, and Cheddar cheeses loosely packed in petri dishes were inoculated with a spore suspension of A. oryzae. In Blue and Camembert cheese samples, the test organism was added along with the penicillium molds during manufacture. Ten imported mold-ripened cheeses obtained from a retail outlet in New York City were also tested. All food specime

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Nasri, Haniyah Atsila, Lendrawati Lendrawati, and Bambang Ristiono. "Perbandingan Efektifitas Susu Sapi Cair Kemasan dan Keju Cheddar Kemasan dalam Membantu Menaikkan pH Saliva." Andalas Dental Journal 8, no. 1 (2020): 24–31. http://dx.doi.org/10.25077/adj.v8i1.195.

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Objective: Oral acidity level that can be assessed from salivary pH is one of indicator for oral health. Diet can change the pH level of saliva, in which low salivary pH caused demineralization of dental email. Milk and cheese have been proven to increase salivary pH because of anticariogenic activity due to the content of casein, calcium, and casein phosphopeptides. This study was aimed to compare the effectivity of packaged cow’s milk and packaged Cheddar cheese to increase salivary pH.; Method: This study was an experimental study with pretest-posttest design. Samples were 35 students in De

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