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Showing 1 to 2 of 2 for “"low fat cheddar cheese"”.
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Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese
… agents 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 …
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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 …