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Showing 1 to 20 of 62 for “"cheddar"”.
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Cheddar Cheese Manufactured from Condensed Milk
… industry, that has grown to 30.0% in 1987 (58). Cheddar cheese production increased from 1 billion kg in 1979, to 1.27 billion kg in 1986. During this same time period, Italian cheese production increased from .40 to .72 billion kg. Other types of cheeses, for example cream cheese, experienced …
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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
… Per capita sales of American cheese (primarily cheddar) rose from 3.1 kg to 4.1 kg in the same 10 year period (53). Since both cheddar cheese production and the incidence of rancid milk is increasing, it must be concluded that increasing amounts of cheddar cheese are being manufactured from …
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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
… processed cheese, it is currently not legal for cheddar cheese manufacture. Hence, with indications of increased cheese yields and greater productivity, it seemed practical to investigate the potentials of vacuum concentration of milk for cheesemaking, primarily cheddar cheese manufacture, while …
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Accelerated Ripening of Reduced-Fat Cheddar Cheese from Condensed Milk
… kg (24. 7 lbs.) of cured cheese in 1990 (50). Cheddar-type cheese comprised 39.7% of the cheese produced in the United States in 1990 (60). Cheddar cheese originated in the village of Cheddar, England over a century ago and it was Joseph Harding who put the "Cheddaring" process into commercial …
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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
… 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), another vacuum condensed (12.5% protein) and a third was not concentrated. Cheddar cheese was manufactured using six treatments by …
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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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Patterns of proteolysis in Danish blue, Camembert, smear-ripened and Cheddar cheeses
… in Danish blue, Camembert, smear-ripened and Cheddar cheeses The overall aim of this thesis was to investigate patterns of proteolysis in Cheddar, Danish blue (normal and treated), Camembert and smear ripened cheeses at different stages of ripening. Proteolysis in Danish blue was studied …
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The Influence of Homogenization of Cream on Yield and Functionality of Cheddar Cheese
… .5 MPa (1000/500 psi) was optimal for enhancing Cheddar cheese yield and functionality.</p>
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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
… to utilize dry whey powder to increase yields of cheddar cheese. Another objective was to determine whether this addition would affect the curing process and especially if the cheese would meet federal compositional standards and be of satisfactory flavor and body after curing.</p>
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Effects of Partial Homogenization of Milk on Yield and Quality of Cheddar Cheese
… is not legal for treating milk to be used in Cheddar cheese manufacture, vacuum concentration is employed. Vacuum concentration of milk involves considerable amount of agitation by pumping. This physical abuse of milk has a shattering effect on milk fat globules, which is similar in nature to …
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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
… flavor, and physical properties of milk and Cheddar cheese.</p>
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