Effect of two thermoresistant non-starter lactic acid bacteria strains on volatilome profile during Cheddar ripening simulation.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109382
Abstract: Dairy farm management practices can modify milk microbiota and therefore modulate non-starter lactic acid bacteria (NSLAB) found in cheese. These NSLAB can cause organoleptic defects. This study aimed to investigate the impact of two potential… read more here.
Keywords: acid; non starter; cheddar; starter lactic ... See more keywords
Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.14998
Abstract: Aged cheese is an increasingly popular dairy product. One approach to reduce Cheddar cheese maturation time is by utilizing elevated temperature, despite potential problems including development of imbalanced or off-flavors and negative changes in texture.… read more here.
Keywords: temperature; sensory; cheddar; cheddar cheese ... See more keywords
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of dairy science"
DOI: 10.3168/jds.2016-12508
Abstract: The purpose of this study was to investigate the effects of pasture-based versus indoor total mixed ration (TMR) feeding systems on the chemical composition, quality characteristics, and sensory properties of full-fat Cheddar cheeses. Fifty-four multiparous… read more here.
Keywords: feeding systems; cheddar; cheddar cheeses; pasture ... See more keywords
INFLUENCE OF MOZZARELLA AND CHEDDAR CHEESE BLENDING ON BAKING PERFORMANCE, VISCOSITY AND MICROSTRUCTURE OF PIZZA CHEESE BLENDS
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Animal and Plant Sciences"
DOI: 10.36899/japs.2020.1.0024
Abstract: Various blends of Mozzarella with 2 and 4 months semi-ripened Cheddar cheese were mixed at levels of 75:25, 50:50 and 25:75 respectively. Effect of different blends of cheeses on baking performance, viscosity and microstructure of… read more here.
Keywords: baking performance; viscosity; cheddar; cheddar cheese ... See more keywords