Works matching DE "CHEDDAR cheese"

Results: 291

The influence of manufacture on the free D-amino acid content of Cheddar cheese.

Published in:

Amino Acids, 2007, v. 32, n. 1, p. 39

By:

J. Csapó;
É. Varga-Visi;
K. Lóki;
Cs. Albert

Publication type:

Article

Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics.

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 725, doi. 10.3390/fermentation9080725

By:

Saeed, Muhammad;
Azam, Muhammad;
Kiani, Hafiza Sehrish;
Hussain, Majid;
Ahsan, Haseeb;
Ahmad, Tanveer;
Waseem, Hafiz Khuram;
Bilal, Muhammad;
Fatima, Arooj;
Ali, Akhtar

Publication type:

Article

Development and application of an image analysis method to measure and characterize calcium lactate crystals on uncolored Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 424

By:

Rajbhandari, P.;
Kindstedt, P. S.

Publication type:

Article

Characterization of calcium lactate crystal growth on Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 422

By:

Rajbhandari, P.;
Kindstedt, P. S.

Publication type:

Article

Influence of emulsifying salts on functionality of sliced process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 423

By:

Shirashoji, N.;
Abe, T.;
Takahashi, K.;
Iwatsuki, K.

Publication type:

Article

Effects dietary supplementation of unsaturated fat, vitamin E, and sorbitol on fatty acid concentrations in milk and the properties of Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 317

By:

Parada-Rabell, F.;
Eastridge, M. L.;
Kuo, C. J.;
Alvarez, V.;
Todd, A.;
Ribeiro, C. V. D. M.;
Engel, J.

Publication type:

Article

Influence of adjunct cultures and accelerated ripening on texture and melting properties of Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 316

By:

Rasmussen, T. C.;
McMahon, D. J.;
Broadbent, J. R.;
Oberg, C. J.

Publication type:

Article

Hydrolysis of caseins in Cheddar cheese: Effects of temperature and coagulants.

Published in:

Journal of Animal Science, 2006, v. 84, p. 316

By:

Joseph, P. J.;
McMahon, D. J.;
Broadbent, J. R.;
Oberg, C. J.

Publication type:

Article

Utilization of lactoperoxidase system and/or microfiltration for manufacture of Cheddar cheese from raw milk: Proteolysis and sensory characteristics.

Published in:

Journal of Animal Science, 2006, v. 84, p. 315

By:

Amornkul, Y.;
Henning, D.

Publication type:

Article

Substituting aged cheese with exopolysaccharide-containing base cheese in making process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Hassan, A. N.;
Mistry, V.

Publication type:

Article

Impact of exopolysaccharide-containing base cheese on characteristics of reduced fat process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Hassan, A. N.;
Mistry, V.

Publication type:

Article

Utilization of lactoperoxidase system and/or microfiltration for manufacture of Cheddar cheese from raw milk.

Published in:

Journal of Animal Science, 2006, v. 84, p. 313

By:

Amornkul, Y.;
Henning, D.

Publication type:

Article

Effect of protein-to-fat ratio of cheese milk on the composition and yields of Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 312

By:

Guinee, T.;
Mulholland, E.;
Kelly, J.;
O'Callaghan, D.

Publication type:

Article

The rippling effects of processor expansion: A texas sized example.

Published in:

Journal of Animal Science, 2006, v. 84, p. 158

By:

Brauning, S.

Publication type:

Article

Effects of milk proteins and packaging on occurence of calcium lactate crystals in Cheddar cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 139

By:

Agarwal, S.;
Powers, J. R.;
Swanson, B. G.;
Chen, S.;
Clark, S.

Publication type:

Article

Isolation and purification of angiotensin-I-converting enzyme inhibitory peptides from Cheddar cheeses with the addition of probiotic Lactobacillus casei or L. paracasei.

Published in:

Journal of Animal Science, 2006, v. 84, p. 139

By:

Ong, L.;
Shah, N.;
Henriksson, A.

Publication type:

Article

Improving texture and flavor of reduced fat Cheddar cheese using an exopolysaccharide-producing culture and ultrafiltration.

Published in:

Journal of Animal Science, 2006, v. 84, p. 108

By:

Agrawal, P.;
Hassan, A. N.

Publication type:

Article

Impact of mixtures of emulsifying salts on the properties of process cheese.

Published in:

Journal of Animal Science, 2006, v. 84, p. 107

By:

Kaliappan, S.;
Johnson, M. E.;
Jaeggi, J. J.;
Lucey, J. A.

Publication type:

Article

Non-starter lactic acid bacteria.

Published in:

Journal of Animal Science, 2006, v. 84, p. 5

By:

Cogan, T. M.;
Beresford, T. P.

Publication type:

Article

Dairy Foods: Cheese.

Published in:: 2004
Publication type:: Abstract

Dairy Foods: Chemistry.

Published in:: 2004
Publication type:: Abstract

Dairy Foods: Perspectives on Raw Milk Cheeses.

Published in:: 2004
Publication type:: Abstract

National ADSA Foods Only (Graduate): ADSA Dairy Foods Graduate Paper Contest.

Published in:: 2004
Publication type:: Abstract

Effects of Lactococcus lactis with High Yield of 3-Methylbutyraldehyde on the Flavor of Cheddar Cheese.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 276, doi. 10.16429/j.1009-7848.2023.11.027

By:

Chen Chen;
Tian Tonghui;
Zhou Wenya;
Yu Haiyan;
Yuan Haibin;
Tian Huaixiang

Publication type:

Article

Public Health Risks Of Biogenic Amines From Curd Dairy Products.

Published in:

Alexandria Journal of Veterinary Sciences, 2019, v. 61, n. 2, p. 77, doi. 10.5455/ajvs.283686

By:

El-Leboudy, Ahlam;
Amer, Amr A.;
Khamis, Shadia A. M.

Publication type:

Article

Composition and Quality Attributes of Reduced-Fat Cheese as Affected by Lecithin Type.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1018, doi. 10.1111/j.1365-2621.1998.tb15845.x

By:

Drake, M. A.;
Chen, X. Q.

Publication type:

Article

Accumulation of some flavor compounds in full-and reduced-fat cheddar cheese under different...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 468, doi. 10.1111/j.1365-2621.1997.tb04408.x

By:

Chin, H.W.;
Rosenberg, M.

Publication type:

Article

Near-infrared reflectance spectroscopy for rapid analysis of curds during Cheddar cheese making.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 53, doi. 10.1111/j.1365-2621.1997.tb04367.x

By:

Lee, S.J.;
Jeon, I.J.

Publication type:

Article

Fat Mimetics in Low-Fat Cheddar Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1267, doi. 10.1111/j.1365-2621.1996.tb10976.x

By:

Drake, M. A.;
Boylston, T. D.;
Swanson, B. G.

Publication type:

Article

Viscoelastic properties of reduced-fat and full-fat cheddar cheeses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 4, p. 821, doi. 10.1111/j.1365-2621.1996.tb12210.x

By:

Ma, L.;
Drake, M.A.

Publication type:

Article

Monitoring proteolysis during ripening of full-fat and low-fat cheddar cheeses by reverse-phase HPLC

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 295, doi. 10.1111/j.1365-2621.1996.tb14179.x

By:

Altemueller, A.G.;
Roseberg, M.

Publication type:

Article

Texture of cheddar cheese as influenced by fat reduction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1216, doi. 10.1111/j.1365-2621.1995.tb04559.x

By:

Bryant, A.;
Ustunol, Z.

Publication type:

Article

Rheological properties of cheddar cheese as influenced by fat reduction and ripening time.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1208, doi. 10.1111/j.1365-2621.1995.tb04557.x

By:

Ustunol, Z.;
Kawachi, K.

Publication type:

Article

Viscoelastic property changes in cheddar cheese during ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 640, doi. 10.1111/j.1365-2621.1995.tb09846.x

By:

Rosenberg, M.;
Wang, Z.

Publication type:

Article

Aroma extract dilution analysis of aged cheddar cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 218, doi. 10.1111/j.1365-2621.1995.tb05641.x

By:

Christensen, K.R.;
Reineccius, G.A.

Publication type:

Article

Cheddar cheese texture related to salt release during chewing, measured by conductivity...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 213, doi. 10.1111/j.1365-2621.1995.tb05640.x

By:

Jack, Frances R.;
Piggott, John R.

Publication type:

Article

Dynamic headspace analyses of volatile compounds of Cheddar and Swiss cheese during ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 6, p. 1309, doi. 10.1111/j.1365-2621.1994.tb14702.x

By:

Yang, Wesley T.;
Min, David B.

Publication type:

Article

Concept matching technique for assessing importance of volatile compounds for cheddar cheese aroma.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 981, doi. 10.1111/j.1365-2621.1994.tb08172.x

By:

Dacremont, C.;
Vickers, Z.

Publication type:

Article

Arnott test correlates with dynamic rheological properties for determining cheddar cheese...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 970, doi. 10.1111/j.1365-2621.1994.tb08169.x

By:

Ustunol, Z.;
Kawachi, K.

Publication type:

Article

Analysis of textural changes in hard cheese during mastication by progressive profiling.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 539, doi. 10.1111/j.1365-2621.1994.tb05557.x

By:

Jack, Frances R.;
Pigott, John R.

Publication type:

Article

Reverse-phase HPLC analysis of reference cheddar cheese samples for assessing...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 533, doi. 10.1111/j.1365-2621.1994.tb05556.x

By:

Furtula, V.;
Nakai, S.

Publication type:

Article

Cheddar cheese aging: Changes in sensory attributes and consumer acceptance.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 328, doi. 10.1111/j.1365-2621.1994.tb06960.x

By:

Roberts, Anna K.;
Vickers, Zata M.

Publication type:

Article

Relationships between electromyography, sensory and instrumental measures of cheddar cheese texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1313, doi. 10.1111/j.1365-2621.1993.tb06173.x

By:

Jack, Frances R.;
Piggott, John R.

Publication type:

Article

Time and temperature influence on chemical aging indicators for a commercial cheddar cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1307, doi. 10.1111/j.1365-2621.1993.tb06172.x

By:

Bouzas, J.;
Kantt, C.A.

Publication type:

Article

Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1078, doi. 10.1111/j.1365-2621.1992.tb11268.x

By:

AK, M.M.;
GUNASEKARAN, S.

Publication type:

Article

Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 898, doi. 10.1111/j.1365-2621.1992.tb14318.x

By:

TRÉPANIER, G.;
ABBOUDI, M. EL;
LEE, B.H.;
SIMARD, R.E.

Publication type:

Article

Accelerated Maturation of Cheddar Cheese: Microbiology of Cheeses Supplemented with Lactobacillus casei subsp. casei L2A.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 345, doi. 10.1111/j.1365-2621.1992.tb05491.x

By:

TRÉPANIER, G.;
ABBOUDI, M.;
LEE, B.H.;
SIMARD, R.E.

Publication type:

Article

Silica-based and Polymeric Columns for Reversed-phase HPLC Analysis of Cheddar Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 350, doi. 10.1111/j.1365-2621.1992.tb05492.x

By:

LI-CHAN, E.;
KWAN, L.;
NAKAI, S.;
AMANTEA, G.F.

Publication type:

Article

Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1238, doi. 10.1111/j.1365-2621.1991.tb04742.x

By:

TRÉPANIER, G.;
SIMARD, R.E.;
LEE, B.H.

Publication type:

Article

Heat-Shocked Lactobacilli for Acceleration of Cheddar Cheese Ripening.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 948, doi. 10.1111/j.1365-2621.1991.tb14612.x

By:

ABBOUDI, M.;
PANDIAN, S.;
TREPANIER, G.;
SIMARD, R.E.;
LEE, B. H.

Publication type:

Article