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Rozprawy doktorskie na temat „Cheese”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Bullard, DeeAnne. "Cheese show." The Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1322761024.

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2

Jones, Benjamin J. "Cheese process control." Thesis, University of Canterbury. Chemical and Process Engineering, 1999. http://hdl.handle.net/10092/6842.

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The cheese making process at Anchor Products Hautapu was having difficulty reaching the now outdated New Zealand Dairy Board uniformity targets. Even though there is no longer a direct financial benefit in reaching these targets consistently, there is the benefit of being able to show the customer that the product which they are receiving is as consistent as possible. This project was carried out by systematically investigating each section of the cheese making process, looking for variations that were likely to affect the final product. Where variations were found methods for eliminating the

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3

Banville, Vincent. "Understanding the impact of different cheese-making strategies on Mozzarella cheese properties." Doctoral thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/26998.

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Tableau d'honneur de la Faculté des études supérieures et postdoctorales, 2016-2017<br>Le fromage Mozzarella entre dans la composition de plusieurs mets populaires d’Amérique du Nord. L’aptitude de ce fromage à être râpé et ses propriétés caractéristiques de cuisson en font un ingrédient idéal. Ces qualités sont attribuées principalement aux propriétés physiques particulières de ce fromage sous certaines conditions de cisaillement et de température. Le but de ce projet était d’évaluer l’impact de différentes stratégies couramment mises en oeuvre dans l’industrie fromagère sur la composition, l

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4

Fife, Robert Lloyd. "The Influence of Fat and Water on the Melted Cheese Characteristics of Mozzarella Cheese." DigitalCommons@USU, 2003. https://digitalcommons.usu.edu/etd/5492.

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The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretch and cook color were evaluated at d 1, 7, 14, and 28. A rapid microwave oven method underestimated the moisture content of the low fat cheeses by approximately 10%. Low fat cheese did not melt as well as did the low-moisture part-skim Mozzarella cheese although the moisture content of the low fat cheese (moisture content ranged from 62.5% to 63.6%

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5

Betzold, Nancy. "Pink discoloration of mozzerella cheese." Menomonie, WI : University of Wisconsin--Stout, 2004. http://www.uwstout.edu/lib/thesis/2004/2004betzoldn.pdf.

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6

Haddadin, M. S. Y. "Production of white brined cheese." Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.373837.

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7

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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8

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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9

Chávez, Tasayco Jaime Orlando, Cortijo Miguel ángel Espinoza, and Fernández Mariano Ricardo Zegarra. "Lanzamiento de la marca de Snacks Cheese & Cheese en el Centro Comercial Jockey Plaza." Universidad Peruana de Ciencias Aplicadas - UPC. Escuela de Postgrado, 2009. http://hdl.handle.net/10757/273923.

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El objetivo general del presente TAF es el estudio del lanzamiento de un nuevo producto de fast food en el centro comercial Jockey Plaza, el mismo que se ofrece como un snack salado hecho de una masa crocante rellena con queso mozarella (ingrediente preponderante) y un ingrediente adicional Se plantean como objetivos específicos, analizar el entorno competitivo de empresas que comercializan productos similares o sustitutos con el fin de plantear estrategias de participación de mercado

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10

DADOUSIS, CHRISTOS. "From milk to cheese: genomic background, biological pathways and latent phenotypes of bovine cheese-related traits." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3424728.

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The aim of this PhD thesis was the study of the genomic, biological and phenotypic background of bovine cheese-related traits. The primary goal of this PhD thesis was to unravel the genomic background of bovine milk technological and cheese-related traits to specific chromosomic regions (CHAPTERS 1 to 3). To achieve this, the cow’s ability to produce cheese was decomposed into 11 milk coagulation (MCP) and curd-firming properties (CFt), and 7 cheese yield and milk component recoveries into the curd (REC) traits. Besides, to tackle the problem of the large number of variables required to descri

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11

Turkmenoglu, Secil. "Organic Acids Production From Cheese-whey." Master's thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/3/12607709/index.pdf.

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In this study, production of organic acids from cheese-whey was studied. Optimization of organic acids production was performed in semi-batch and batch reactors. Two sets of experiments were performed. First set of experiments were performed in semi-batch reactors for the optimization of organic loading rate (OLR) and hydraulic retention time (HRT). As a result of Set 1 experiments optimum OLR was found to be 15 g COD l-1. Second set of experiments were performed in batch reactors by using the optimum OLR found in Set 1 experiments. Set 2 experiments were conducted to study the effect of using

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12

Muliawan, Edward Budi. "Rheology and processing of mozzarella cheese." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/902.

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Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature. In the past decades, there has been a paradigm shift towards the utilization of well-developed rheological methods which have been widely applied in the study of commercial synthetic polymers. In this work, the rheology of mozzarella cheese was studied using well-developed rheological techniques

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13

Whitley, Elizabeth. "The microflora of Blue Stilton cheese." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/28538/.

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Blue Stilton is a blue-veined cheese manufactured in a restricted area of the UK, using lactic starter cultures plus a secondary culture of Penicillium roquefotti. The aim of this study was to determine the change in microflora during ripening of the cheese and to investigate potential microbial interactions. Additionally, the volatile compounds present in mature samples of cheeses exhibiting few blue veins were compared with those in good quality cheeses, showing ample blue veining. Experiments on cheeses from a single dairy, monitored during the ripening process, showed that the total Lactob

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14

Roseiro, Maria Luisa de Bivar Weinholtz. "Characterisation and authentication of Serpa cheese." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288738.

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15

Pais, Joana Oliveira. "Bioconversion of cheese whey into polyhydroxyalkanoates." Doctoral thesis, Faculdade de Ciências e Tecnologia, 2013. http://hdl.handle.net/10362/12043.

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16

Pao, Shi-Chiang. "Halophilic organisms in sufu, Chinese cheese /." The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487857546388848.

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17

Orosa, Maria Inês Franco. "Edible films and coatings for cheese." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14976.

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Mestrado em Biotecnologia - Biotecnologia Alimentar<br>Over the last years there has been an increasing interest to replace synthetic materials by biodegradable ones, due to the ecological problems. Edible and biodegradable films can be produced using polysaccharides, lipids, proteins and composites, and act as a package without damaging the environment. By choosing a suitable coating composition it is possible to preserve several desired properties of a certain food product. Important properties should be considered, such as mechanical, functional and barrier properties. The main goal of this

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18

Boppanna, Narmada. "Evaluating the difference between organic milk and cheese and inorganic milk and cheese based on sensory perception." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007boppannan.pdf.

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19

Marziali, Andrée S. "Effects of genetic variants of milk proteins on cheese yielding capacity, cheese composition and coagulating properties of milk." Thesis, McGill University, 1985. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63173.

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20

Packham, Wayne. "Non-phage Inhibition Of Cheese Starter Lactococci." Connect to thesis, 2002. http://repository.unimelb.edu.au/10187/2879.

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Modern, large scale Cheddar cheese manufacture is dependent on reliable acid production by Lactococcus lactis subspecies cremoris and subspecies lactis starter cultures. Any inhibition of acid production may affect cheese quality, disrupt production schedules and reduce profitability. The presence of antibiotic residues in manufacturing milk resulting from the treatment of mastitis in lactating cattle is a potential source of starter culture inhibition. Therefore, a range of antibiotic concentrations was assessed for measurable inhibitory effects on acid production and compared to the minimum

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21

Gkatzionis, Konstantinos. "Flavour production of Stilton blue cheese microflora." Thesis, University of Nottingham, 2010. http://eprints.nottingham.ac.uk/11395/.

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In the blue cheese Stilton the starter mould Penicillium roqueforti grows and sporulates during the ripening period and is considered to be responsible for the unique blue cheese aroma. However, the sporulation of the mould, which results in the formation of blue veins, takes place in a fraction of the Stilton matrix which overall is very heterogeneous. Most blue cheeses develop a secondary microflora of yeasts which may affect their aroma. The aim of this study was to investigate the yeast flora of Stilton, the aroma profile of the cheese and the role of the yeasts in the aroma production. Th

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22

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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23

Dimitreli, Georgia. "Rheological and textural properties of processed cheese." Thesis, University of Lincoln, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.442498.

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Robinson, R. K. (Richard Kenneth). "Studies of traditional cheese and fermented milks." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52465.

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Dissertation 'consists of a selection of 71 publications produced over the period 1975-2001, which were drawn from the more complete list of 198 original research papers, review articles and books published over the same period' -- declaration.<br>Thesis (PhD Food Sc )--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: One of the curious facts about the food industry is that many of the processes in use today were being practised, in some form or other, by the Roman legions as they marched across Europe and beyond. Certainly they were familiar with the basic techniques of fermentation, a

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25

Berard, Alfredo J., Tim Chalfant, Joe Lloyd, et al. "WHO MOVED MY TAPE RECORDER FLAVORED CHEESE." International Foundation for Telemetering, 2002. http://hdl.handle.net/10150/607549.

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International Telemetering Conference Proceedings / October 21, 2002 / Town & Country Hotel and Conference Center, San Diego, California<br>For the last 30 years Magnetic Tape Systems have been the primary means of recording data from airborne instrumentation systems. Increasing data rates and harsh environmental requirements have often exceeded the ability of tape-based systems to keep pace with platform technology. This paper examines operational and data reduction benefits when employing the IRIG 106 Chapter 10 Solid State Recorder Standard introduced by the Range Commanders Council (RCC) T

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26

Papademas, Photis. "Halloumi cheese : the product and its characteristics." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325131.

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The characteristics (chemical, microbiological and organoleptic) of commercial fresh and mature Halloumi cheeses were examined. In addition, the effect of the feeding regime of lactating animals on the flavour of fresh Halloumi cheeses was also assessed. Three different brands of Halloumi cheese (industrial, Traditional 1 and Traditional 2), based on milk origin and location of the dairies, were selected for subsequent analysis. The industrial cheese was made with bovine milk as the major ingredient (an insignificant mixture of ovine/caprine milk might be included), while the traditional chees

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27

Farinha, Inês da Silva. "Optimization of bioplastics production from cheese whey." Master's thesis, FCT - UNL, 2009. http://hdl.handle.net/10362/2377.

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Dissertation presented in partial fulfillment of the requirements for the degree of Master in Biotechnology<br>Polyhydroxyalkanoates (PHAs) are polyesters produced by a variety of microorganisms. Due to the similarity of chemical and physical properties with the conventional plastics, and full biodegradability, PHAs constitute one of the best alternatives for synthetic polymers replacement. However, the production costs of these biopolymers are very high when compared to synthetic polymers production. One way to reduce the production costs is the utilization of low cost raw materials, such as

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Sipahioglu, Oya. "Application of fat mimetics in feta cheese." The Ohio State University, 1997. http://rave.ohiolink.edu/etdc/view?acc_num=osu1302111671.

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Huang, Huidong. "Developing Saturated Fat-reduced Processed Cheese Products." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431089024.

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Dayal, Bhawana [Verfasser]. "Practical Application in Cheese Fortification / bhawana dayal." Hamburg : Anchor Academic Publishing, 2015. http://d-nb.info/1110124201/34.

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Brown, Charles Gordon. "Natural Cheese from Prefermented Whole Milk Retentate." DigitalCommons@USU, 1986. https://digitalcommons.usu.edu/etd/5329.

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A new method for manufacture of natural cheese was developed using 5X ultrafiltered whole milk retentate. The retentate was prefermented to pH 5.0-5.2 before curd formation to simplify the cheese making process. It was demonstrated that the process can be made commercially feasible. Ultrafiltration and diafiltration of whole milk were done so that the desired level of residual lactose was left in the retentate. Retentate was inoculated with lactic starter culture and incubated (prefermented) until all lactose was converted to lactic acid. The final pH stabilized at about 5.0-5.2; the desired p

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Politis, Ioannis D. "Associations between somatic cell counts in milk and cheese yielding capacity, cheese composition and coagulating properties of the milk." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63849.

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Merrill, Richard Kevin. "A Study of Factors Controlling Physical Properties of Mozzarella Cheese and the Manufacture of a Reduced Fat Mozzarella Cheese." DigitalCommons@USU, 1993. https://digitalcommons.usu.edu/etd/5402.

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Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese. Cook color was not affected by enzyme type, but melt and stretch were significantly affected. Proteolytic nature of starter cultures was reviewed and recommendation s were give n. Cheese made with proteinase-deficient strains had more stretch after holding for 14 and 28 d than cheese made with non-deficient strains. Ch

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34

Monphongchai, Pimrutai. "Feasibility studies for production of value-added cheese." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003monphongchaip.pdf.

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35

Maoz, Ariel. "Biodiversity of anti-listerial microbial cheese ripening consortia and monitoring of a recombinant Yersinia enterocolitica reporter strain on soft cheese." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=968913113.

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36

Schenkel, Philipp [Verfasser]. "Innovative technologies in cheese milk pre-treatment and its impact on thermo-physical properties of semi-hard cheese / Philipp Schenkel." München : Verlag Dr. Hut, 2014. http://d-nb.info/1051549809/34.

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Vaca, Mier Mabel. "Biconversion of cheese whey into fuels and solvents." Thesis, McGill University, 1985. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=64481.

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38

Kelly, Matthew. "Protein-related ripening studies in soy-cheese analogues." Thesis, Manchester Metropolitan University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267385.

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Bintsis, Thomas. "Aspects of the microbiology of Feta cheese brine." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.366049.

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Kameni, Anselme. "Some aspects of the production of bafut cheese." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387091.

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41

Fairbrother, Paul. "The fermentation of cheese whey by Lactobacillus helveticus." Thesis, University of South Wales, 1991. https://pure.southwales.ac.uk/en/studentthesis/the-fermentation-of-cheese-whey-by-lactobacilius-helvecticus(32b72e44-3d2a-4fcb-85d4-9b34263bd05e).html.

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The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a calcium-phosphate complex. Solubilisation was achieved both by acidification and use of the sequestering agent EDTA. Optimisation of L. helveticus growth in whey permeate was carried out using factorial design, as opposed to a traditional univariate approach. Using this technique, the variation of specific growth r

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42

Palmquist, Jonathan. "Detecting defects on cheese using hyperspectral image analysis." Thesis, Umeå universitet, Institutionen för fysik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-172695.

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Defects such as mold and bacterial stains can appear on cheese. Manually detecting defects is a time-consuming, cost-ineffective, and ergonomically unsatisfactory process for a dairy because the quality technicians must inspect each cheese before packaging. Instead, dairies would prefer an automatic detection system, but it is unclear whether reliable options are available. One potential approach is hyperspectral image analysis, which can interpret and classify chemical information from a sample. We collected hyperspectral images from a dairy using a short-wave infrared (SWIR) camera and compa

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43

Teter, Vanessa Elizabeth. "Ensuring the Stability of Natamycin on Shredded Cheese." Thesis, Virginia Tech, 2006. http://hdl.handle.net/10919/44887.

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Natamycin is an antimycotic compound that is widely used in the cheese industry to increase the shelf life of cheeses, especially shredded cheeses, by inhibiting the growth of molds. Natamycin is applied to the surface of cheese as an aqueous suspension or as a powder. However, natamycin is not readily water soluble making it harder to distribute evenly over shredded cheese Natamycin is degraded by ultraviolet (UV) light at wavelengths of 350 nm and below. Typical packaging applications do not provide adequate UV protection causing natamycin to degrade. This work was undertaken to determine

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44

Sohn, Sungmi. "Texture and Microstructue of Low-Fat Swiss Cheese /." The Ohio State University, 1996. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487935125880435.

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Inácio, Ana Rita Santos. "High pressure effect in Serra da Estrela cheese." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11456.

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Mestrado em Biotecnologia<br>O queijo Serra da Estrela é um queijo tradicional Português produzido a partir de leite de ovelha crú, sal e cardo (Cynara cardunculus, L.). Como outros queijos, particularmente os feitos a partir de leite crú, o Queijo Serra tem na sua composição vários microrganismos. Este trabalho teve como objetivo estudar o efeito da Alta-Pressão (AP) no Queijo Serra da Estrela - Denominação de Origem Protegida (DOP), após processamento e durante o armazenamento (100 dias a 5 °C). Queijos com 45 dias de maturação foram tratados com 400, 500 e 600 MPa durante 10, 5 e 3 minutos

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46

Ocampo-Garcia, Jorge Ricardo. "Cottage Cheese from Ultrafiltered Skimmilk by Direct Acidification." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5344.

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Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H3Po4;100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5 °C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added to the retentate (17.6 g/kg retentate) and left

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47

Bergamaschi, Matteo. "Volatile Organic Compounds in cheese production chain (VOCheese)." Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3426759.

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In recent years, consumers have become increasingly interested in the quality aspects of food. Food quality, in turn, is strongly related to the sensory characteristics such as the flavor. Several scientific studies have shown that the Volatile Organic Compounds (VOCs) released by the food are related to the flavor and can be considered as assistive markers in the production chain. Today, the analysis of VOCs requires fast, non-invasive, and solvent free devices. It has been shown that the VOCs can be extracted, identified, and measured with a Gas Chromatography-Mass Spectrometry (GC-MS) wit

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48

Dalla, Riva Alessandro. "Life cycle assessment of Italian dairy cheese chain." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3426226.

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Dairy sector is growing fast, contributing to important share of global and national economic sector and bringing nutrient components into human diets. However, dairy sector is one of the main contributors to environmental impacts arising from food sector. Cheese sector is strategic to Italian dairy sector and economy, exporting high quality and Protected Designation of Origin (PDO) cheese to international countries. There is urgent need to increase the sustainability of dairy sector, considering the whole dairy chain perspective. The aim of this Ph.D. Project was to assess the environmental i

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Neri, E. "BMMIB-BEHIND MICROBE-MICROBE INTRACTIONS IN BLUE CHEESE." Doctoral thesis, Università degli Studi di Milano, 2017. http://hdl.handle.net/2434/541171.

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Gorgonzola is a blue-veined, mould-ripened cheese, made from pasteurized cow’s milk inoculated with starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii), along with Saccharomyces cerevisiae and Penicillium roqueforti, the main responsible of the aroma and flavour of the cheese at the end of ripening. For this reason, monitoring the fungal growth and unravel the microbial dynamics during the ripening process is crucial. Traditional methods based on colony forming unit (CFU) along with alternatives (ergosterol, dry weight, spores counting) are not suitable for hyphal filam

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Kocaoglu-Vurma, Nurdan A. "Isolation and characterization of nonstarter Lactobacillus spp. in Swiss cheese and assessment of their role on Swiss cheese quality." Connect to resource, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1124129870.

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Thesis (Ph. D.)--Ohio State University, 2005.<br>Title from first page of PDF file. Document formatted into pages; contains xiv, 111 p.; also includes graphics (some col.). Includes bibliographical references (p. 104-111). Available online via OhioLINK's ETD Center.

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