Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 278 for “"Cheese"”.
-
Pink discolouration in cheese
… defect impacts on a wide range of ripened cheese varieties, including Swiss, Cheddar, and Italian-type cheeses. The problem manifests either near the surface of the cheese block as a uniform pink border, or is distributed sporadically within the cheese block. The pink colour develops in the …
-
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 …
-
Rheology and processing of mozzarella cheese
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 …
-
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 …
-
The Relation of Flavor Development in Cheddar Cheese to Chemical Changes in The Fat of The Cheese
Made available in DSpace on 2014-12-10T17:37:46Z (GMT). No. of bitstreams: 1 6604260.pdf: 3949812 bytes, checksum: b298f7f8bdedda65664b3e7e2b7b62fe (MD5) Previous issue date: 1965
-
Reduced-Fat Cheddar Cheese from Condensed Milk
… in the manufacture of reduced-fat Cheddar cheese and the degree of total solids that will produce acceptable quality cheese.</p>
-
Primary proteolysis of caseins in cheddar cheese
… 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 the extent …
-
Say cheese! Brain imaging of texture perception
The aim of this research was to examine neural pathways of food texture perception during oral processing in the human brain. Oral processing presents technical challenges when analysed using functional magnetic resonance imaging (fMRI) and functional near-infrared spectroscopy (fNIRS). Thus, the …
-
The Fermentation of Cheese Whey by Lactobacilius helvecticus
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 …
-
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 …
-
Modelling the behaviour of Listeria monocytogenes in cheese
Cheese is a complex biological system where environmental dynamics take place between pH, moisture, water activity and temperature. Bacteria growing in or on cheese behave differently depending on the cheese types or in the processing step. In this work, the behaviour of Listeria monocytogenes …
-
Ensuring the Stability of Natamycin on Shredded Cheese
… 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 …
-
Development of low fat and reduced fat mozzarella cheese
… to develop an ultra low fat mozzarella (ULFM) cheese by modifying the traditional manufacturing method used by dairy farmers and other dairies; examine the effects of method of salting, use of proteolytic strains of starter cultures, effect of preacidificafion of milk using lacfic, acefic and …
-
Cheddar cheese : Its texture, chemical composition and rheological properties.
… 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 …
-
Cheese Machines and Cellos: Technical Craftsmen and Craft Technicians
The study is based on a period of ethnographic research among approximately thirty tradesmen, apprentices, supervisors and related personnel at a medium-sized precision engineering company in Hamilton, New Zealand. The company specialises in high quality niche products and machinery for the dairy, …
-
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 …
-
The Effect of Sodium Hexametaphosphate on Cottage Cheese Yields
<p>A major concern in the cottage cheese industry is the inefficient use of the available milk proteins. Currently, the methods of cottage cheese manufacture convert an average of only 74.9% of the milk proteins into cottage cheese, while the remainder are removed in the by-product whey (43, 56). …
-
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 …
Page 1 of 14