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 The Effect of Fat Content and Aging on the Texture of Cheddar Cheese written by Neal Robert Rogers and published by . This book was released on 2009 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: rheology, low fat, Cheddar cheese, texture, descriptive sesnsory analysis.

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 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 Studies on the Role of Fat in Cheese and the Improvement of Half Fat Cheddar Cheese Quality written by Mark Andrew Fenelon and published by . This book was released on 2000 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Relatively little is known about the quantitative effects of fat on the biochemistry, rheology and sensory properties of Cheddar cheese. However, the limited information available indicates that reduced fat Cheddar cheeses have a low consumer acceptance due to texture and flavour defects. The objectives of the current study were to (a) evaluate the composition, biochemical and sensory properties of commercial Cheddar cheeses of different fat contents available in Ireland and UK (b) determine the effect of incremental fat reduction on Cheddar cheese composition, yield and age-related changes in microbiology, proteolysis and rheology (c) evaluate the effect of variations in cheesemaking parameters, including milk pretreatments, and starter culture adjuncts on the chemical, rheological and sensory properties of half fat Cheddar cheese (~ 17.5 % w/w). Commercial reduced fat Cheddar cheeses exhibited marked variation in the contents of moisture, moisture in non-fat substance and proteolysis, as measured by the levels of pH. 4.6 soluble N and free amino acids. Fat content of commercial Cheddar cheeses did not significantly influence proteolysis but significantly influenced the intensities of the flavour attributes buttery, creaminess and caramel. Reduction of the fat content of experimental Cheddar cheeses in the range 33 to 6 % (w/w) resulted in increases in the contents of moisture, moisture in non-fat substance and protein, increases in firmness and fracture stress, and decreases in the level of primary proteolysis. Starter cell counts and the rate of decline of starter lactococci during ripening was little influenced by fat content However, the rate of growth of non-starter lactic acid bacteria during ripening increased with increasing fat content. The texture of half fat Cheddar cheese, as measured instrumentally, was improved by increasing pasteurisation temperature, addition of a whey protein based preparation 'Dairy LoÞ, to the cheesemilk, increasing set-to-cut time, increasing curd milling pH, and increasing ripening temperature from 7 to 120C and/or use of commercially available starter culture blends and bacterial adjunct containing Lactobacillus helveticus.

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 2012-12-06 with total page 580 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 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 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

Download or read book The Science of Cheese written by Michael Tunick and published by Oxford University Press. This book was released on 2014 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Download or read book The Effects of Fat Moisture and Salt on the Freezing Qualities of Cheddar type Cheeses written by Karen Diane Kasprzak and published by . This book was released on 1992 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Processed Cheese and Analogues written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2011-05-03 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

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 Microstructure of Dairy Products written by Mamdouh El-Bakry and published by John Wiley & Sons. This book was released on 2018-07-13 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

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 Milk fat and Cheese Yield written by Lucius Lincoln Van Slyke and published by . This book was released on 1896 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: