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Showing 1 to 20 of 21 for “"Cheese production"”.
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Characterizing bacterial diversity in undefined dairy starter cultures used for Cheddar cheese production
… mixed cultures commonly used in Cheddar cheese production contain a mix of Lactococcus lactis subspecies cremoris and subspecies lactis. To explore microbial diversity of Cheddar cheese starter mixtures, the community dynamics within nine undefined starter mixes were determined by 16S …
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High Hill Yak Cheese Production in Nepal: An Analysis of Privatization Policy Incorporating the Impacts of Market Failures for Agro-Industries in Developing Countries
… the impact of privatizing the Nepalese yak cheese industry. To achieve the objective, public and private behavior are determined. The impacts of privatization stem from changes in monopsony behavior and institutional constraints that differ between the public and private sectors. The Dairy …
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Comparison of two ultrafiltration membrane systems for whole milk feta cheese production : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Auckland, New Zealand
Cheese is one of the most well known food products in the world dating back to the 8th century B.C. There are more than 2000 varieties of cheese that are manufactured all over the world. Feta cheese is a soft white cheese with a salty and slightly acidic taste, which has originated from Greece. …
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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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Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate
… produced as a by-product from the manufacture of cheese or casein. The United States has an annual cheese production of about 2.2 billion kg. The cheese industry has also experienced a steady increase in cheese production of about 6% a year (44). In the process, nearly 18.1 billion kg of whey are …
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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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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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Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese
Mozzarella cheese production has been gaining market share due in part to increasing market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking …
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Lactobacillus paracasei: an evaluation of the flavour diversification potential of the species through genomics, metabolomics and applications
… tracts of humans and animals. In cheese, strains of L. paracasei belong predominantly to the non-starter microbiota, which is often considered to be immensely important for the development of flavour. In this project, the genetic and phenotypic diversity of L. paracasei strains and …
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From field to fermentation: characterisation and application of non-dairy cultures in dairy foods
… The application of these non-dairy lactococci to cheese production was also assessed. In milk, non-dairy strains formed diverse volatile profiles and selected strains were used as adjuncts in a mini Gouda-type cheese system. Sensory analysis showed non-dairy strains to be strongly associated with …
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Comparison of Two Cultures for Use in Preacidified Skimmilk for Cottage Cheese Manufacture
… A secondary function of the culture is the production of flavor compounds considered to be desirable in these products. The flavor compounds produced by the normal growth of citric acid fermenting organisms are water soluble, and are largely removed during washing of the Cottage cheese curd. …
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Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia
To determine which farms around Lusaka produce Cheese, a questionnaire was prepared and dispersed to dairy farms affiliated to the Zambia National Farmers Union (ZNFU) around Lusaka.The Dairy Produce Board of Zambia (DPBZ),Pebble Brook Cheese Factory (PBCF) and Kaposhi Cheese Factory (KCF) were …
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Use of Locally available materials in the development of culture media for the production of Cheese starter cultures in Zambia
To determine which farms around Lusaka produce Cheese, a questionnaire was prepared and dispersed to dairy farms affiliated to the Zambia National Farmers Union (ZNFU) around Lusaka.The Dairy Produce Board of Zambia (DPBZ),Pebble Brook Cheese Factory (PBCF) and Kaposhi Cheese Factory (KCF) were …
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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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Utilizzo della tecnica di ultrafiltrazione per la produzione di prodotti caseari freschi low-fat e a valenza funzionale
… utilization of concentrated milk and whey for cheese and ricotta cheese production. Concentrated milk or whey can be used in combination with other milk fractions as cream or functional ingredients, to obtain very interesting products from a technological and nutritional point of view. In the …
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A Comparison of Cheddar Cheese Yields and Composition Using Conventional Bulk Set Cultures and Superstart Concentrated Cultures
<p>The cheese industry has become by far the largest user of milk for manufacturing. In 1978, cheese production utilized a fourth of the total market supply of milk, up from less than an eighth in 1960 (4). Rising consumer incomes and changing lifestyles and eating habits have increased cheese …
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Applications of advanced data analysis procedures in food quality control
… tracking, and filing the conditions of the production process and the final product, with the goal of guaranteeing the designed quality standard. During the last 30 years, due to a mounting concern by both consumers and lawmakers, the definition of quality and the application of quality …
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Effects of UV Irradiation on the Reduction of Bacterial Pathogens and Chemical Indicators of Milk
… than processing temperatures. Traditional goat cheeses are produced using unpasteurized milk, which increases the food safety concerns for these types of products. Fresh goat's milk was inoculated to 107 cfu/ml with Listeria monocytogenes (L-2289) and exposed to UV light using the CiderSure 3500 …
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Feeding the soil to feed the planet: soil health outcomes from novel amendments to residue management
… capacity, organic matter accumulation and crop production. However, the heterogeneous nature of soils and diversity of production systems precludes a single ‘silver bullet' solution to optimize soil health. In addition, outstanding questions persist on the differences in spatiotemporal effects …
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