Download or read book Impact of Low Concentration Factor Microfiltration on Composition Milk Component Recovery Yield Proteolysis Hardness and Flavor of Cheddar Cheese written by Maria Neocleous and published by . This book was released on 2001 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Influence of Milk Pasteurization on Cheddar Cheese Yield and Proteolysis During Cheese Aging written by Kum Yee Lau and published by . This book was released on 1989 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemistry of Structure Function Relationships in Cheese written by Edyth L. Malin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.

Download or read book Practical Guide for Control of Cheese Yield written by International Dairy Federation and published by . This book was released on 2000 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Final Degree List written by Cornell University. Graduate School and published by . This book was released on 2001-05-27 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Proteolysis and Flavor Development in Low fat and Whole Milk Colby and Cheddar type Cheeses written by Thomas C. Rank and published by . This book was released on 1985 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Milk Ultrafiltration written by Lisbeth Meunier-Goddik and published by . This book was released on 1991 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Vatless Manufacture of Low Moisture Part skim Mozzarella Cheese from Highly Concentrated Milk Microfiltration Retentate written by Andres Victor Ardisson Korat and published by . This book was released on 2005 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effects of Ultrafiltration on Retention of Minerals and Other Components of Milk written by Linda Fischbach-Greene and published by . This book was released on 1985 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cheese Yield and Factors Affecting Its Control written by International Dairy Federation and published by . This book was released on 1994 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Composition and Dynamics of the Water Phase of Cheddar Cheese written by Brandon Kay Nelson and published by . This book was released on 2005 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effects of Lactic Culture Seeding of Raw Milk on the Yield and Quality of Cheddar Cheese written by John Arthur Partridge and published by . This book was released on 1983 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effect of Whey Protein Incorporation Into Cheddar Cheese Using Ultrafiltration Techniques on Product Yield Body and Texture written by Stephen T. Dybing and published by . This book was released on 1994 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Influence of Milking Frequency and Stage of Lactation on Cheddar Cheese written by Aditya Sapru and published by . This book was released on 1995 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Influence of Cheese Composition on Microbial Growth and Metabolism written by and published by . This book was released on 2013 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheddar cheese is the most commonly consumed bacterial-ripened cheese in the world. The microbiota of Cheddar cheese and the metabolites formed by this microbiota are determined, in part, by cheese composition. However, the interactions of cheese composition and microbiota remain poorly defined due to many of the variables (i.e. pH and lactate concentration) being inter-related and difficulties in reproducibly producing Cheddar cheeses with specific compositions. To overcome these difficulties, we utilized either Cheddar cheese extract or a defined media as model systems as they allow for reproducible alterations in single variables. This thesis consists of three studies related to the influence of Cheddar cheese composition on microbial growth/survival and metabolism. The first study examined the influence of variable components of cheese composition [NaCl in the moisture, lactate in the moisture, and pH] on the survival of microbial pathogens in Cheddar cheese. The results indicate that Shiga toxin-producing Escherichia coli is the pathogen of greatest concern in low-Na Cheddar varieties, and that pH is the primary microbial hurdle. The second study examined the influence of cheese composition on the growth and metabolites formed by Lactobacillus casei strains. Lb. casei strains were selected as this species is a common component of the non-starter microbiota of Cheddar cheese, and its enzymes and metabolites are known to influence Cheddar cheese flavor development. NaCl concentration was determined to influence volatile compound accumulation, while lactate and lactose concentration did not have a a significant effect. Volatile compounds associated with buttery, sulfury, nutty, and rosy flavor were produced in a strain specific manner. These results indicate that strain selection is a critical for adjuncts targeted for Cheddar varieties with alternative compositions and that the conditions employed to evaluate the strains is critical. The third study characterized growth enhancement of Lb. casei by citrate and the metabolic pathways involved. We identified that citrate utilization enhances growth of Lb. casei, but the dependence on Mg2+ and metabolites formed were strain specific. In addition, the oxaloacetate (OAA) decarboxylase was determined to be the enzyme responsible for the conversion of OAA to pyruvate by gene expression and inactivation studies.

Download or read book Dairy Chemistry and Physics written by Pieter Walstra and published by Wiley-Interscience. This book was released on 1984-04-03 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Milk and products made from it affect the lives of a large proportion of the world’s population. Many dairy products are consumed at times and in places far removed from the point at which the milk was produced. This is made possible by the chemical and physical treatments and fractionations applied to milk by modern technology. These treatments are designed to preserve the nutritional value of the milk constituents in the form of palatable products. As food technology in general becomes more advanced and more sophisticated, there is less need for specific commodity technology; on the other hand, there is more need for specific knowledge of raw materials and the effects of various processing treatments on them." —From the Preface to Dairy Chemistry and Physics

Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field