Works matching DE "CHEDDAR cheese"

Results: 292

Phospholipids precipitation from cheese whey.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 6, p. 1005, doi. 10.1002/aocs.12945

By:

Vaughan, Ripley;
Dia, Vermont;
Eckelkamp, Elizabeth;
Wang, Tong

Publication type:

Article

HOW DO WE CHEDDAR CHEESE?

Published in:

CEE: Chemical Engineering Education, 2024, v. 58, n. 3, p. 190

By:

VIGEANT, MARGOT A.;
JONES, TIFFANY

Publication type:

Article

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

益生酵母菌对切达干酪风味的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 47, doi. 10.12161/j.issn.1005-6521.2023.07.007

By:

曹志军;
焦昱玮;
刘敏;
林佳卫;
刘鑫

Publication type:

Article

Progression of Postprandial Blood Plasma Phospholipids Following Acute Intake of Different Dairy Matrices: A Randomized Crossover Trial.

Published in:

Metabolites (2218-1989), 2021, v. 11, n. 7, p. 454, doi. 10.3390/metabo11070454

By:

Thøgersen, Rebekka;
Lindahl, Ida Emilie I.;
Khakimov, Bekzod;
Kjølbæk, Louise;
Juhl Jensen, Klaus;
Astrup, Arne;
Hammershøj, Marianne;
Raben, Anne;
Bertram, Hanne Christine

Publication type:

Article

Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 109, doi. 10.1046/j.0950-5423.2003.00750.x

By:

Konuklar, G.;
Inglett, G.E;
Carriere, C.J.;
Felker, F.C.

Publication type:

Article

Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 2, p. 169, doi. 10.1046/j.1365-2621.2001.00446.x

By:

Aryana, Kayanush J.;
Haque, Zahur U.

Publication type:

Article

Accelerated Cheddar cheese ripening with encapsulated proteinases.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 5, p. 483, doi. 10.1046/j.1365-2621.2000.00398.x

By:

Kheadr, Ehab E.;
Vuillemard, Jean-Christophe;
El Deeb, Samy A.

Publication type:

Article

Türkiye'nin Coğrafi İşaretli Peynirlerinin Fonksiyonel Gıdalar Kapsamında Değerlendirilmesi.

Published in:

Journal of Management & Economics / Yönetim ve Ekonomi, 2024, v. 31, n. 1, p. 107, doi. 10.18657/yonveek.1288409

By:

ÖZBAY, Gülçin;
TÜYSÜZ, Vildan

Publication type:

Article

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.

Published in:

Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278

By:

Forgrave, R.;
Donaghy, J.A.;
Fisher, A.;
Rowe, M.T.

Publication type:

Article

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 6, p. 1642, doi. 10.1111/jam.12482

By:

Ganesan, B.;
Weimer, B.C.;
Pinzon, J.;
Dao Kong, N.;
Rompato, G.;
Brothersen, C.;
McMahon, D.J.

Publication type:

Article

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type.

Published in:

Journal of Applied Microbiology, 2008, v. 105, n. 3, p. 884, doi. 10.1111/j.1365-2672.2008.03813.x

By:

Milesi, M. M.;
McSweeney, P. L. H.;
Hynes, E. R.

Publication type:

Article

Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach.

Published in:

Journal of Applied Microbiology, 2006, v. 101, n. 4, p. 872, doi. 10.1111/j.1365-2672.2006.02965.x

By:

Díaz-Muñiz, I.;
Banavara, D. S.;
Budinich, M. F.;
Rankin, S. A.;
Dudley, E. G.;
Steele, J. L.

Publication type:

Article

Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.

Published in:

Journal of Applied Microbiology, 2006, v. 101, n. 5, p. 1062, doi. 10.1111/j.1365-2672.2006.03017.x

By:

Williams, A.G.;
Withers, S.E.;
Brechany, E.Y.;
Banks, J.M.

Publication type:

Article

Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.

Published in:

Journal of Applied Microbiology, 2006, v. 100, n. 4, p. 893, doi. 10.1111/j.1365-2672.2005.02815.x

By:

Sheehan, A.;
Cuinn, G. O;
FitzGerald, R. J.;
Wilkinson, M. G.

Publication type:

Article

Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility.

Published in:

Journal of Applied Microbiology, 2005, v. 99, n. 5, p. 1007, doi. 10.1111/j.1365-2672.2005.02718.x

By:

Sheehan, A.;
O'Loughlin, C.;
O'Cuinn, G.;
FitzGerald, R. J.;
Wilkinson, M. G.

Publication type:

Article

Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli.

Published in:

Journal of Applied Microbiology, 2005, v. 98, n. 1, p. 14, doi. 10.1111/j.1365-2672.2004.02440.x

By:

Dudley, E.G.;
Steele, J.L.

Publication type:

Article

Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.

Published in:

Journal of Applied Microbiology, 2003, v. 94, n. 4, p. 595, doi. 10.1046/j.1365-2672.2003.01878.x

By:

Dasen, A;
Berthier, F.;
Grappin, R.;
Williams, A.G.;
Banks, J.

Publication type:

Article

Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese.

Published in:

Journal of Applied Microbiology, 2001, v. 90, n. 4, p. 600, doi. 10.1046/j.1365-2672.2001.01285.x

By:

Fitzsimons;
Cogan;
Condon;
Beresford

Publication type:

Article

USING LOCAL ISOLATES OF Lactococcus lactis subsp. lactis AND Lac. Lactis subsp. cremoris AS STARTERS IN CHEDDAR CHEESE PROCESSING.

Published in:

Basrah Journal of Agricultural Sciences, 2006, v. 19, n. 2, p. 93

By:

Majeed, G. H.;
Umran, A.-M. M.

Publication type:

Article

Caracterización de snacks extruídos de ocumo-maíz enriquecidos con aceite de palma parcialmente refinado como ingrediente funcional.

Published in:

Anales Venezolanos de Nutrición, 2011, v. 24, n. 2, p. 72

By:

Salinas, Nancy

Publication type:

Article

Biotechnological Methods to Accelerate Cheddar Cheese Ripening.

Published in:

Critical Reviews in Biotechnology, 2006, v. 26, n. 3, p. 121, doi. 10.1080/07388550600840525

By:

Azarnia, Sorayya;
Robert, Normand;
Lee, Byong

Publication type:

Article

Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 132, doi. 10.1016/j.fbp.2024.01.009

By:

Golzarijalal, Mohammad;
Ong, Lydia;
Neoh, Chen R.;
Harvie, Dalton J. E.;
Gras, Sally L.

Publication type:

Article

Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2021, v. 48, n. 9/10, p. 1, doi. 10.1093/jimb/kuab070

By:

Shah, Syed S;
Al-Naseri, Ali;
Rouch, Duncan;
Bowman, John P;
Wilson, Richard;
Baker, Anthony L;
Britz, Margaret L

Publication type:

Article

The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese.

Published in:

International Journal on Advanced Science, Engineering & Information Technology, 2023, v. 13, n. 4, p. 1355, doi. 10.18517/ijaseit.13.4.18531

By:

Bahar, Asrul;
Kusumawati, Nita;
Adi, Annis Catur

Publication type:

Article

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

بررسی تأثیر آنتی اکسیدانهاي طبیعی کروستین و بیکسین در افزایش مدت ماندگاري پنیرچدار.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 115, p. 193, doi. 10.29252/fsct.18.06.15

By:

شهناز خداوردي;
تکتم مستقیم;
سماعیل حریریان

Publication type:

Article

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds.

Published in:

Journal of Dairy Research, 2016, v. 83, n. 4, p. 479, doi. 10.1017/S002202991600056X

By:

Caldeo, Veronica;
Hannon, John A;
Hickey, Dara-Kate;
Waldron, Dave;
Wilkinson, Martin G;
Beresford, Thomas P;
McSweeney, Paul L H

Publication type:

Article

Absence of growth of Listeria monocytogenes in naturally contaminated Cheddar cheese.

Published in:

Journal of Dairy Research, 2014, v. 81, n. 1, p. 46, doi. 10.1017/S0022029913000678

By:

Dalmasso, Marion;
Jordan, Kieran

Publication type:

Article

The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 4, p. 418, doi. 10.1017/S0022029913000502

By:

Cooke, Darren R;
McSweeney, Paul LH

Publication type:

Article

Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 2, p. 176, doi. 10.1017/S0022029912000027

By:

Hinz, Katharina;
O'Connor, Paula M;
O'Brien, Bernadette;
Huppertz, Thom;
Ross, R Paul;
Kelly, Alan L

Publication type:

Article

Comparison of the level of residual coagulant activity in different cheese varieties.

Published in:

Journal of Dairy Research, 2009, v. 76, n. 3, p. 290, doi. 10.1017/S0022029909004075

By:

Bansal, Nidhi;
Fox, Patrick F.;
McSweeney, Paul L. H.

Publication type:

Article

Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.

Published in:: Journal of Dairy Research, 2008, v. 75, n. 2, p. 182, doi. 10.1017/S0022029908003294
Publication type:: Article

Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.

Published in:

Journal of Dairy Research, 2007, v. 74, n. 1, p. 9, doi. 10.1017/S0022029906002032

By:

Dara K Hickey;
Kieran N Kilcawley;
Tom P Beresford;
Elizabeth M Sheehan;
Martin G Wilkinson

Publication type:

Article

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure.

Published in:

Journal of Dairy Research, 2004, v. 71, n. 1, p. 107, doi. 10.1017/s0022029903006587

By:

Cheryl Wick;
Uwe Nienaber;
Olga Anggraeni

Publication type:

Article

Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions relevant to cheese ripening.

Published in:

Journal of Dairy Research, 2003, v. 70, n. 3, p. 359, doi. 10.1017/s0022029903006290

By:

Shao-Quan Liu;
Ross Holland;
Vaughan Crow

Publication type:

Article

BROCCOLI PUFF.

Published in:

2021

By:

Craig, Jo-Ann

Publication type:

Recipe

TATER TOT CASSEROLE.

Published in:

2020

By:

Duffy, Eric

Publication type:

Recipe

CHEESE SOUFFLÉ.

Published in:

2019

By:

Gashel, Arlene

Publication type:

Recipe

EGGPLANT CASSEROLE.

Published in:

2018

By:

Barksdale, Shirley

Publication type:

Recipe

BUFFALO CHICKEN DIP.

Published in:

2018

By:

Wills, Cori

Publication type:

Recipe

CHEDDAR POTATO SOUP.

Published in:

2012

By:

Chong, Peggy

Publication type:

Recipe

Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model.

Published in:

World Journal of Microbiology & Biotechnology, 2013, v. 29, n. 1, p. 127, doi. 10.1007/s11274-012-1165-4

By:

Zhang, Li;
Zhang, Xue;
Liu, Chunhong;
Li, Changying;
Li, Shengyu;
Li, Tiezhu;
Li, Da;
Zhao, Yujuan;
Yang, Zhennai

Publication type:

Article

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.

Published in:

Lipids in Health & Disease, 2018, v. 17, n. 1, p. N.PAG, doi. 10.1186/s12944-018-0871-9

By:

Batool, Maryam;
Nadeem, Muhammad;
Imran, Muhammad;
Khan, Imran Taj;
Bhatti, Jalees Ahmad;
Ayaz, Muhammad

Publication type:

Article

THE RELATIONSHIP BETWEEN CONSUMER ACCEPTABILITY AND DESCRIPTIVE SENSORY ATTRIBUTES IN CHEDDAR CHEESE.

Published in:

Journal of Sensory Studies, 2006, v. 21, n. 1, p. 112, doi. 10.1111/j.1745-459X.2006.00054.x

By:

CASPIA, E.L.;
COGGINS, P.C.;
SCHILLING, M.W.;
YOON, Y.;
WHITE, C.H.

Publication type:

Article

IMPACT OF SERVING TEMPERATURE ON TRAINED PANEL PERCEPTION OF CHEDDAR CHEESE FLAVOR ATTRIBUTES.

Published in:

Journal of Sensory Studies, 2005, v. 20, n. 2, p. 147, doi. 10.1111/j.1745-459X.2005.00013.x

By:

DRAKE, M.A.;
YATES, M.D.;
GERARD, P.D.

Publication type:

Article

TASTE COMPONENTS OF CHEDDAR CHEESE: FRACTIONATION AND OPTIMIZATION OF CHEDDAR CHEESE TASTE IN WATER.

Published in:

Journal of Sensory Studies, 2004, v. 19, n. 6, p. 546, doi. 10.1111/j.1745-459X.2004.030604.x

By:

YANG, BIN;
VICKERS, ZATA

Publication type:

Article

The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese.

Published in:

Foods, 2024, v. 13, n. 24, p. 4184, doi. 10.3390/foods13244184

By:

Wang, Xinping;
Kang, You;
Gao, Lei;
Zhao, Yujuan;
Gao, Yansong;
Yang, Ge;
Li, Shengyu

Publication type:

Article

Application of Microsatellites to Trace the Dairy Products Back to the Farm of Origin.

Published in:

Foods, 2023, v. 12, n. 22, p. 4131, doi. 10.3390/foods12224131

By:

Perga, Simona;
Biolatti, Cristina;
Martini, Isabella;
Rossi, Francesco;
Benso, Alfredo;
Acutis, Pier Luigi;
Bagnato, Alessandro;
Cognata, Domenico;
Caroggio, Piero;
Peletto, Simone;
Modesto, Paola

Publication type:

Article

The Peptide Fractions of Cheddar Cheese Made with Lactobacillus helveticus 1.0612 Play Protective Effects in H 2 O 2 -Induced Oxidative-Damaged Caco-2 Cells Models.

Published in:

Foods, 2023, v. 12, n. 14, p. 2790, doi. 10.3390/foods12142790

By:

Yang, Wanshuang;
Zhang, Xiuxiu;
Sun, Meng;
Jiao, Yang;
Li, Xiaodong;
Liu, Lu;
Wang, Zhong

Publication type:

Article