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Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese
pyroglutamic acid Grana Padano cheese ripening
2008/4/1
Pyroglutamic acid is present in many cheese varieties and particularly in high amounts (0.5 g/100 g of cheese) in extensively ripened Italian cheeses (Grana Padano and Parmigiano Reggiano) that are pr...
Effect of Milk Preacidification on Low Fat Mozzarella Cheese. I. Composition and Yield
low fat Mozzarella cheese preacidification yield
2008/4/1
The effect of milk preacidification with acetic or citric acid on the composition and yield of low fat Mozzarella cheese was determined. Two cheese manufacturing trials were conducted. In trial 1, thr...
Characterization of Mesophilic Mixed Starter Cultures Used for the Manufacture of Aged Cheddar Cheese
dairy phage Lactococcus lactis subsp cremoris
2008/4/1
Seventy-one different Lactococcus lactis subsp. cremoris strains were isolated from seven mesophilic mixed starters used in the manufacture of aged Cheddar cheese in Canada. Based on plasmid profiles ...
A device especially designed for uniaxial creep test was used in this study. Cheddar cheeses of different fat content were used. To study the linear viscoelastic response of the cheese, temperature of...
Ragusano cheese is a brine-salted pasta filata cheese. Composition changes during 12 mo of aging were determined. Historically, Ragusano cheese has been aged in caves at 14 to 16°C with about 80 to 90...
Cheese Maturity Assessment Using Ultrasonics
Mahon cheese maturity temperature ultrasonic velocity
2008/4/1
The relationship between Mahon cheese maturity and ultrasonic velocity was examined. Moisture and textural properties were used as maturity indicators. The ultrasonic velocity of the cheese varied bet...
Whiteness Change During Heating and Cooling of Mozzarella Cheese
Mozzarella cheese whiteness cheese serum
2008/4/1
Whiteness (L-value) changes in low-fat and low-moisture, part-skim Mozzarella cheeses during heating (7 to 60°C) and cooling (60 to 7°C) were evaluated. In low-fat Mozzarella, a large increase in whit...
Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions
cyprosins chymosin milk coagulation cheese ripening
2008/3/31
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulati...
Characteristics of Manchego Cheese Manufactured from Raw and Pasteurized Ovine Milk and with Defined-Strain or Commercial Mixed-Strain Starter Cultures
Manchego cheese defined-strain starter commercial mixed-strain starter
2008/3/31
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus l...
Measurement of Postmelt Chewiness of Mozzarella Cheese
postmelt chewiness Mozzarella cheese
2008/3/31
An empirical test to evaluate the postmelt chewiness of Mozzarella cheese was developed. In the empirical test, 30 g of shredded Mozzarella cheese was placed in a metal form, covered with aluminum foi...
Three-Dimensional Characteristics of Fat Globules in Cheddar Cheese
Cheddar cheese fat globule image analysis confocal laser scanning microscopy
2008/3/31
The microstructure of 1-mo-old Cheddar cheese samples of different fat contents was observed with confocal laser scanning microscopy. An observation depth of 40 µm was used with a 0.5-µm d...
Survival of Listeria monocytogenes in Commercial Cheese Brines
Listeria monocytogenes sodium chloride cheese brine survival
2008/3/31
The survival of Listeria monocytogenes was determined in commercial cheese brines collected from cheese factories in Wisconsin and northern Illinois. Survival ofL. monocytogenes inoculated into commer...
Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese
processed cheese rheological analysis
2008/3/31
Torsional fracture was used to map changes in large-strain rheological properties of a model processed cheese that contained 20% protein (rennet casein), 27% anhydrous milk fat, 1.5% NaCl, and 1 to 3%...
Tryptophan Catabolism by Lactobacillus caseiand Lactobacillus helveticus Cheese Flavor Adjuncts
Lactobacillus amino acid catabolism tryptophan cheese flavor
2008/3/31
Microbial degradation of Trp is thought to promote the formation of aromatic compounds that impart putrid, fecal, or unclean flavors in cheese, but pathways for their production have not been establis...
Depletion of Whey Proteins and Calcium by Microfiltrationof Acidified Skim Milk Prior to Cheese Making
calcium composition microfiltration whey protein
2008/3/31
Pasteurized skim milk was microfiltered (0.2-µm membrane) on a system equipped to provide uniform transmembrane pressure of 262 kPa (inlet:outlet pressure differential of 138 kPa, and crossflow ...