Download or read book Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese written by Taylor Carl Rasmussen and published by . This book was released on 2007 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties. Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13℗ʻC, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging. Cheese was manufactured using Lactococcus lactis starter culture either alone or combined with one or both of Lac Lc. Lactis or Lactobacillus helveticus adjunct cultures . Three replicates of cheese were made using 1500 lb of milk. Cheese composition was 35.5 ℗ł 1.0% moisture, 52.5 ℗ł 2.5% FDB, 1.65 ℗ł 0.05% salt, and pH 5.2 ℗ł 0.1. All cheeses were initially stored at 6℗ʻC, then half moved to l3℗ʻC after 21 d. Texture profile analysis was performed using 25% and 60% compression and melting measured using a Meltmeter at 65℗ʻC. The data were analyzed based on culture and temperature over 12-mo storage time. The overall hardness decreased, while the cohesiveness decreased for all treatments. Extent of melting was significantly correlated with hardness (r = 0.62), cohesiveness (r = 0.40), and inversely with adhesiveness (r = 0.24). Correlations with adhesiveness and cohesiveness were not linear. Proteins were extracted from cheese at 1 wk, 1, 2, 4, 6, 9, and 12 mo of aging using 500 mM sodium citrate solution containing 1% sodium chloride. Purified extracts were then applied to a high-performance liquid chromatography CS reverse phase column and large hydrophobic peptides and protein peaks monitored at 214 nm. Melting was inversely correlated with the amount of intact É1s1-caserienm remaining in the cheese (r = -0.54) and directly correlated with what was thought to be É1s1-casein (f 24 - 199) (r = 0.56).
Download or read book The Relation of Carbon Dioxide to Proteolysis in the Ripening of Cheddar Cheese written by Lucius Lincoln Van Slyke and published by . This book was released on 1903 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cheese Rheology and Texture written by Sundaram Gunasekaran and published by CRC Press. This book was released on 2002-12-23 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then
Download or read book Aging and Protein to fat Ratio Influence the Sensory and Textural Quality of Cheddar Cheese written by Jackie Blair Lipkowitz and published by . This book was released on 2017 with total page 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 The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type written by Charles Francis Doane and published by . This book was released on 1910 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Melting Properties of Cheddar Cheese as Influenced by Milk Fat Level and Ripening Time written by Kimie Kawachi and published by . This book was released on 1993 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Relation of Bacteria to the Flavors of Cheddar Cheese written by Lore Alford Rogers and published by . This book was released on 1904 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Development of Analytical Methods to Quantify the Insoluble and Soluble Calcium Content in Cheddar Cheese and a Study of Its Influence on Cheese Functionality written by Achyuth Hassan and published by . This book was released on 2001 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cheese Chemistry Physics and Microbiology written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 1999-02-28 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
Download or read book Measurements and Effects of Proteolysis in Cheese Upon the Use of Cheese in Pasteurized Process Cheese Spreads written by Demetrius George Vakaleris and published by . This book was released on 1959 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Fat Content and Aging on the Texture of Cheddar Cheese written by and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Low fat cheese has recently gained popularity for the health conscious consumer, but these cheeses often have undesirable characteristics such as lack of opacity and rubbery textures which contribute to negative consumer perceptions. The overall structural reasons for these differences are not understood. Determining why these textural differences occur, and what role fat plays in this structural change, was the goal of this research. In this study, two sets of cheeses were tested. The first set consisted of five cheeses, two of these cheeses were at normal fat contents for Cheddar cheese (33% fat), two were at “low†fat contents (6% fat), and one cheese at a “reduced†fat content (16% fat), these were tested at 0.5, 3, 6, and 9 months of age. The second set of cheeses consisted of Cheddar cheeses with fat contents of 3%, 8%, 13%, 18%, 23%, 28%, and 33% tested at 2, 4, 8, and 12 weeks of age. Sensory analysis was conducted using an established sensory lexicon broken into sets of terms related to hand, first bite, and chewdown (breakdown of the cheese during chewing) aspects of texture. Structural properties of the first set of cheeses were analyzed using stress sweeps, creep/recovery, torsional fracture with non-linear analysis, and adhesive tack tests. The second set of cheeses, which used a refined set of rheological tests, was tested using stress sweeps, temperature controlled frequency sweeps, torsional fracture, and a twin cycle compression test designed to assess percent recoverable energy. The results can be divided into three distinct regions of material behavior, linear, non-linear, and fracture. These regions represent the stress/strain response from low to high magnitude respectively. These results were then compared to sensory to determine relationships. The first set of cheeses showed strong relationships between sensory terms and the critical stress and strain and the BST model related non-linear curve shape. Some correlation was seen with fractu.
Download or read book Cheese written by P. F. Fox and published by Springer Science & Business Media. This book was released on 1999-02-28 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Improving the Flavour of Cheese written by B C Weimer and published by Elsevier. This book was released on 2007-04-30 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. - Discusses the wealth of research in the area of flavour development - Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour - Concludes with a selection of case studies on specific product types
Download or read book Factors Affecting the Functional and Textural Properties of Processed Cheese written by Ciara Anne Brickley and published by . This book was released on 2007 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: The texture and functionality of processed cheese (PC) are major determinants of its quality and several factors have been reported to influence these properties such as composition, blend ingredients and processing parameters. Increasing the maturity of the natural cheese ingredient from 7 to 168 d decreased the hardness and increased the melt of the PC manufactured therefrom. The age of the natural cheese ingredient also had an effect on the degree of fat emulsification (DE) in the PC with DE increasing as the age of the natural cheese increased. Nonfat PC (NFPC) were manufactured from direct acid cheese bases. The influence of several emulsifying salts (trisodium citrate; TSC, disodium phosphate; DSP and trisodium phosphate; TSP) at different levels on the textural properties of these NFPC was investigated on a laboratory and pilot scales. The pH of the cheese base used in PC manufacture had an effect on the texture of the NFPC. The NFPC made using the pH 5.0 cheese base was harder and less meltable than the NFPC made using the pH 5.4 cheese base. Increasing the levels of TSC in the NFPC up to 2% resulted in increased melt and decreased hardness, whereas, at TSC concentrations >2%, decreased melt and increased hardness were observed. Increasing the levels of phosphate salts (DSP and TSP) in the NFPC decreased melt and increased hardness. An oil/water emulsifier, i.e. a mono/diglyceride blend, was used to replace the traditional sodium-based emulsifying salts in the manufacture of NFPC. The textural, functional and rheological properties of the NFPC were affected by the addition of glycerides. The concentration of glyceride in the baked NFPC also had a direct impact on the sensory attributes of hardness and chewiness, which could be easily regulated to suit customer preferences in the baked NFPC. The effect of extended refrigerated storage on the functional and textural properties of PC was investigated. Hardness decreased and flowability and phase angle values increased for the PC samples following 140 d of storage. Crystals were visible on both the surface and the interior of the PC samples after extended storage times. Calcium chloride (CaCl2) and TSC were added to Cheddar cheese together with sodium chloride during the dry salting stage of cheese manufacture and the effect of these added compounds on the textural and rheological properties of the Cheddar cheese was evaluated throughout ripening. Cheeses containing TSC had reduced levels of colloidal calcium phosphate (CCP) while cheeses containing CaCl2 had increased levels of CCP during ripening. Changes in CCP concentration had an influence on cheese texture; increasing the concentration resulted in increased cheese hardness while decreasing the levels of CCP resulted in reduced hardness. Commercial Danbo-type cheeses were smeared with several defined-strain surface starters, which were constructed to replace the traditional method of old-young smearing. The colour, composition and the extent of proteolysis in the cheeses during ripening were influenced by the use of different defined-strain surface starters. In conclusion, the research undertaken for this thesis was successful in highlighting a number of effects that influence PC functionality and texture.
Download or read book Influence of Cheese related Microflora on the Production of Unclean flavored Aromatic Amino Acid Metabolites in Cheddar Cheese written by Brian David Guthrie and published by . This book was released on 1993 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:
