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Showing 1 to 20 of 49 for “"Cheddar cheese"”.
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Cheddar Cheese Manufactured from Condensed Milk
<p>In the past decade, the cheese industry in the United States has grown rapidly with cheese sales increasing by 39% (58). In 1977, 23.5% of the United States milk supply was utilized by the cheese industry, that has grown to 30.0% in 1987 (58). Cheddar cheese production increased from 1 billion …
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Reduced-Fat Cheddar Cheese from Condensed Milk
… be acceptable in the manufacture of reduced-fat Cheddar cheese and the degree of total solids that will produce acceptable quality cheese.</p>
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Primary proteolysis of caseins in cheddar cheese
… during the initial stages of maturation of Cheddar cheese. Isolated caseins were hydrolyzed by enzymes thought to be of importance during cheese ripening and the resulting peptides isolated and identified. Large peptides were also isolated from Cheddar cheese and identified, thus enabling …
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The Effects of Rancid Milk on Cheddar Cheese
… the dairy plant (77). The rapidly growing cheese industry in the United States now utilizes a quarter of the nation's milk supply (53). Over 1.8 billion kg of cheese were sold in 1980, which is a 53% increase from 10 years earlier (53). Per capita sales of American cheese (primarily …
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Cheddar cheese : Its texture, chemical composition and rheological properties.
… 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 …
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Growth and Viability of Bifidobacterium Bifidum in Cheddar Cheese
<p>Cultured dairy products gain their identity from the fermentation of lactose, the principal milk carbohydrate, to lactic acid. This fermentation is brought about by the lactic acid bacteria (LAB) which could be native to milk or added as starter culture. Production of lactic acid decreases the …
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The Manufacture of Cheddar Cheese Using Vacuum Concentrated Milks
<p>The United States (US) cheese industry has grown rapidly in the past decade. From 1971 to 1981, milk fat utilization for cheese manufacture increased from 17.7 to 27.6% of the total US milk fat supply, accompanied by a 49% increase in sales of cheese per capita (34). Offsetting substantial …
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Accelerated Ripening of Reduced-Fat Cheddar Cheese from Condensed Milk
<p><strong>Cheese has been an important food since ancient times and is one of the few dairy products that has an increasing consumption rate in the United States, where the average person consumed 11.2 kg (24. 7 lbs.) of cured cheese in 1990 (50). Cheddar-type cheese comprised 39.7% of the cheese …
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Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese
… 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 …
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Reduction of Salt (NaCl) Losses During the Manufacture of Cheddar Cheese
… study was to evaluate the effects of various cheese making technologies, i.e., homogenization of cream, ultrafiltration and vacuum condensing of milk, on the retention· of salt in Cheddar cheese. One part of pasteurized, separated milk (0.58% fat) was ultrafiltered (55°C, 16.0% protein), …
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Effect of Thermoduric Bacteria on the Ripening Characteristics of Cheddar Cheese
<p>Cheese defects in texture and body plague many cheese manufactures. For some, the appearance of defects can be traced to a specific cause. These include seasonal changes in milk supply, a change in processing conditions, and changes in bacterial quality. For others, occurrence is intermittent …
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Application of Cream Homogenization in the Manufacture of Reduced Fat Cheddar Cheese
… of cream for the production of reduced fat Cheddar cheese using the following criteria: a) cheese making characteristics, b) composition and cheese yield, c) composition of whey and losses of solids to whey, d) ripening characteristics via sensory evaluation, e) rheological analysis, and f) …
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The Influence of Homogenization of Cream on Yield and Functionality of Cheddar Cheese
<p>Cheese milk was standardized (casein-to-fat ratio of 0.7) by blending 0.64%-fat milk and 34.5%-fat cream. Cream was homogenized at 3 .5 MPa (500 psi) (H05), 6.9 MPa (1,000 psi) (Hl0) or 10.4 MPa (1,500 psi) (H15) in the first stage and 3.5 MPa (500 psi) in the second stage. For control (CO) …
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Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria
… acid bacteria (LAB) for the manufacture of Cheddar cheese with enhanced CLA levels obtained by natural fermentation. The objectives were to isolate and screen LAB from various sources for CLA production, determine the suitability of highest CLA producing LAB for cheese making, and use of …
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The Effects of Added Dry Whey on Yield and Acceptability of Cheddar Cheese
<p>Cheese production and sales are a major part of the U.S. dairy industry. Total hard cheese sales have increased 60% in the past 10 yr. Per capita consumption of cheese for the same period has risen from 2.81 kilograms (kg) to 4.03 kg for a 43% increase. In response to greater consumer demand the …
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Effects of Partial Homogenization of Milk on Yield and Quality of Cheddar Cheese
<p>In the past decade, the cheese industry in the United States (US) has grown rapidly, with cheese sales increasing by 33% (36). The cheese industry, in 1983, utilized 29.2% of total US milkfat supply as compared to 20.3% utilization in 1973 (36). Compared to the total cheese production of …
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Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese
… DPC 4715 was used as an adjunct culture in Cheddar cheese in order to control the growth of “wild” nonstarter lactic acid bacteria. No suppression of growth of the indicator strain was observed in the experimental cheese. The bacteriocin produced by Lactobacillus paracasei DPC 4715 was …
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Composition and Flavor of Milk and Cheddar Cheese from Cows Fed Unsaturated Dietary Fat
<p>Cheese is one of five products in the dairy industry that increased in per capita sales in 1990 (Milk Industry Foundation, 1991). In the past decade, cheese sales increased by 25.8% (Milk Industry Foundation, 1991). In 1980, 23.5% of the United States milk supply was utilized by the cheese …
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Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides
… work was to utilize salt whey in making process cheese food (PCF) from young (3 week old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was utilized. Since salt reduction causes undesirable physicochemical changes during extended cheese …
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Study of the Flavor and Consistency Problem in Cheddar Cheese Made From Buffalo Milk
Twenty-One batches of buffalo and cow milk Cheddar cheese were made. Each batch of curd was further divided into three lots, two of which were treated with fully ripened cheese slurry or food-grade enzymes (FGE) and the third was left untreated. The effect of four different coagulants, five starter …
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