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.
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Showing 1 to 5 of 5 for “"hard cheeses"”.
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Studies on Functional and Rheological Characteristics of Hispanic Cheeses
<p>Nine different kinds of Hispanic cheeses were purchased from Special Cheese Company Inc., WI. They were four different fresh cheeses: Queso Blanco (QB), Queso Blanco con Frutas (QBCF), Queso Para Freir (QPF), and Panela (QPL); three melting cheeses: Queso Quesadilla (QQ), Queso Jalapeno (QJ)and …
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Identification of Volatile Compounds Produced by Brevibacterium Linens that Inhibit Molds
… in cheese is a common occurrence, indeed, many cheeses depend upon molds to provide characteristic cheese flavor and texture. Cheeses such as blue, Roquefort, Camembert, and Brie are ripened under controlled conditions by species of Penicillium. While certain molds are desirable, adventitious …
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Effect of high heat treatment and β-casein-reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate
… protein in cheesemilk on the qualities of semi-hard cheese (Cheddar or Emmental) made therefrom were evaluated and (3) as casein micelles is more heat stable than whey protein, the heat stability of MCC and its impact on resultant cheesemilk was also analysed. Compared to MF without a DF step, …
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Composition and Flavor of Milk and Cheddar Cheese from Cows Fed Unsaturated Dietary Fat
… Foundation, 1991). Per capita consumption of all cheeses other than cottage cheese increased from 7.94 kg in 1980 to 11.12 kg in 1990 (USDA, 1991). Today an increasing share of new food products introduced into the marketplace are "low-fat" or "no-fat." Many health professionals are recommending …
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Identifikace bakterií mléčného kvašení v tvrdých sýrech s využitím amplifikačních metod
Diplomová práce byla zaměřena na identifikaci bakterií mléčného kvašení druhu Lactococcus lactis a poddruhů Lactococcus lactis ssp. lactis a Lactococcus lactis ssp. cremoris pomocí druhově a subdruhově specifické polymerázové řetězové reakce (PCR). Metoda PCR byla použita k identifikaci bakterií …