Gotowe bibliografie tematyczne / Cheddar cheese

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Gotowa bibliografia na temat „Cheddar cheese”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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Artykuły w czasopismach na temat "Cheddar cheese"

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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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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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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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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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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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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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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Rozprawy doktorskie na temat "Cheddar cheese"

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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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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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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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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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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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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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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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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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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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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Książki na temat "Cheddar cheese"

Koçulu, İlhan, Gülay Kayacan, and Fatih Tatari. Alplerden Kafkaslara Kars peynirciliğinin 150 yıllık tarihi. 2nd ed. Boğatepe Çevre ve Yaşam Derneği, 2014.

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Aplin, Richard D. Comparison of the economics of cheddar cheese manufacture by conventional and milk fractionation/concentration technologies. Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University, 1992.

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D, Aplin Richard, Barbano David M, and New York State College of Agriculture and Life Sciences. Dept. of Agricultural Economics., eds. Whey powder and whey protein concentrate production technology, costs and profitability. Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University, 1990.

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ill, Schindler S. D., ed. A big cheese for the White House: The true tale of a tremendous cheddar. DK Pub., 1999.

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ill, Schindler S. D., ed. A big cheese for the White House: The true tale of a tremendous cheddar. Farrar Straus Giroux, 2004.

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McAfee, Teresa A. The quality and yield of Cheddar cheese made from milk treated with carbon dioxide: A dissertation for the MSc Degree presented by Teresa A. McAfee. [The Author], 1991.

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Pak, Ho-sŏn. Tcholbyŏng to pandŭsi chedae handa. Hŭk, 1991.

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Cailluet, Ludovic. Chedde: Un siècle d'industrie au pays du Mont-Blanc. Presses universitaires de Grenoble, 1997.

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AMANDA, Buitron. Recipes for Cheddar Cheese Lovers : Savory Cheddar Cheese Cooking Ideas: Cheddar Cheese Recipes. Independently Published, 2021.

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Cheddar Cheese Making. Creative Media Partners, LLC, 2022.

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Części książek na temat "Cheddar cheese"

de Castro Cislaghi, Fabiane Picinin, Andréa Cátia Leal Badaró, and Fabiane Andresa de Oliveira. "Cheddar Cheese." In Methods and Protocols in Food Science. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-4144-6_8.

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Huppertz, Thom. "Cheddar Cheese." In Dairy Science and Technology, 3rd ed. CRC Press, 2025. https://doi.org/10.1201/9781003271765-41.

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Partridge, John A. "Cheddar and Cheddar-Type Cheese." In The Sensory Evaluation of Dairy Products. Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_9.

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Delahunty, Conor M., John R. Piggott, John M. Conner, and Alistair Paterson. "Flavor Evaluation of Cheddar Cheese." In ACS Symposium Series. American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0633.ch018.

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Lawrence, R. C., J. Gilles, and L. K. Creamer. "Cheddar Cheese and Related Dry-Salted Cheese Varieties." In Cheese: Chemistry, Physics and Microbiology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2648-3_1.

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Lawrence, R. C., J. Gilles, and L. K. Creamer. "Cheddar Cheese and Related Dry-Salted Cheese Varieties." In Cheese: Chemistry, Physics and Microbiology. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2800-5_1.

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Johnson, Mark E., and Carol M. Chen. "Technology of Manufacturing Reduced-Fat Cheddar Cheese." In Chemistry of Structure-Function Relationships in Cheese. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_21.

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Banks, Jean M., Elizabeth Y. Brechany, William W. Christie, Edward A. Hunter, and D. Donald Muir. "Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation." In Chemistry of Structure-Function Relationships in Cheese. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_7.

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Sweatman, Winston L., Steven Psaltis, Steven Dargaville, and Alistair Fitt. "A Mathematical Model of the Ripening of Cheddar Cheese." In Mathematics in Industry. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-23413-7_143.

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Drake, MaryAnne, Keith R. Cadwallader, and Mary E. Carunchia Whetstine. "Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese." In ACS Symposium Series. American Chemical Society, 2007. http://dx.doi.org/10.1021/bk-2007-0971.ch003.

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Streszczenia konferencji na temat "Cheddar cheese"

Nursanto, Eduardus, Reforny Gunawan, Juan Laksono, and Radita Putera. "Feasibility Study of Cheddar Cheese Factory from Goat Milk in Indonesia." In Proceedings of the International Conference on Sustainable Engineering, Infrastructure and Development, ICO-SEID 2022, 23-24 November 2022, Jakarta, Indonesia. EAI, 2023. http://dx.doi.org/10.4108/eai.23-11-2022.2341589.

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Li Juan Yu and Michael Ngadi. "Proteolysis in cheddar-type cheese made from PEF (pulsed electric field) treated milk." In 2006 CSBE/SCGAB, Edmonton, AB Canada, July 16-19, 2006. American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.22090.

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Bi, Weiwei, Guixing Zhao, Guangjin Wang, et al. "Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum." In 2017 International Conference on Material Science, Energy and Environmental Engineering (MSEEE 2017). Atlantis Press, 2017. http://dx.doi.org/10.2991/mseee-17.2017.12.

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Raporty organizacyjne na temat "Cheddar cheese"

Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.

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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactiva

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FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

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Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria,

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