Evaluation of production of Cheddar cheese from micellar casein concentrate
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2020.104711
Abstract: Abstract The production of Cheddar cheese using micellar casein concentrate (MCC), a novel milk ingredient powder with a high casein content (∼92%), was evaluated. Four types of Cheddar cheese were manufactured and ripened for 180… read more here.
Keywords: production cheddar; micellar casein; cheddar cheese;
Effect of heat treatment on plasmin activity and bio-functional attributes of Cheddar cheese
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108924
Abstract: Abstract Plasmin is one of the most important proteolytic enzymes present in cheese. This study envisaged evaluation of the effect of change in heat treatment on plasmin system and consequent effect on formation of antioxidative… read more here.
Keywords: heat treatment; ace inhibitory; plasmin; cheddar cheese ... See more keywords
Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110306
Abstract: Abstract Predicting cheese quality as early as possible after ripening is important for quality control in the cheese industry. The main aim of this study was to investigate potential metabolites for predictive models of Cheddar… read more here.
Keywords: quality; spectroscopy; selection potential; cheese quality ... See more keywords
Proteolysis and ACE-inhibitory peptide profile of Cheddar cheese: Effect of digestion treatment and different probiotics
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111295
Abstract: Abstract Proteolysis degree, ACE-inhibitory (ACE-I) activity, water-soluble peptide profiles of Cheddar cheese with different probiotics were determined during digestion period and were comprehensively compared to evaluate the influence of digestion and the addition of different… read more here.
Keywords: digestion; ace; different probiotics; proteolysis ... See more keywords
Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality
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DOI: 10.1111/1471-0307.12413
Abstract: Influence of different levels (0, 0.15, 0.35 or 0.50%) of microparticulated whey protein (MWP) on yield and quality of low‐fat (~7.3 g/100 g) Cheddar cheese was investigated. MWP improved cheese yield due to the water‐binding ability of… read more here.
Keywords: quality; low fat; microparticulated whey; yield ... 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
Short communication: Influence of pulsed light treatment on the quality and sensory characteristics of Cheddar cheese.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of dairy science"
DOI: 10.3168/jds.2016-11579
Abstract: The objective of this study was to examine the effect of pulsed light (PL) treatment on the color, oxidative stability, and onset of molding of Cheddar cheese. Slices of sharp white Cheddar cheese of 2.5… read more here.
Keywords: onset molding; pulsed light; cheddar cheese; short communication ... See more keywords
Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of dairy science"
DOI: 10.3168/jds.2017-13820
Abstract: The objectives of this study were to evaluate the flavor and taste attributes of full-fat Cheddar cheeses with different protein-to-fat ratios (PFR) over aging time using a descriptive sensory analysis panel and a consumer panel,… read more here.
Keywords: sensory analysis; electronic tongue; cheddar cheese; tongue ... See more keywords
X-ray computerized microtomography and confocal Raman microscopy as complementary techniques to conventional imaging tools for the microstructural characterization of Cheddar cheese.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22048
Abstract: This study explored the use of X-ray computerized microtomography (micro-CT) and confocal Raman microscopy to provide complementary information to well-established techniques, such as confocal laser scanning microscopy (CLSM), for the microstructural characterization of cheese. To… read more here.
Keywords: cheddar cheese; raman microscopy; microscopy; ray ... See more keywords
Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity
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DOI: 10.3390/molecules25184308
Abstract: To evaluate the contributions of 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in cheddar cheese models, the threshold values, optimal concentration ranges, and perceptual actions of these compounds were determined at various concentrations. The thresholds for 3-methylbutanal,… read more here.
Keywords: cheese matrix; perceptual interactions; among aldehydes; cheddar cheese ... See more keywords
Acute Effects of Cheddar Cheese Consumption on Circulating Amino Acids and Human Skeletal Muscle
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DOI: 10.3390/nu13020614
Abstract: Cheddar cheese is a protein-dense whole food and high in leucine content. However, no information is known about the acute blood amino acid kinetics and protein anabolic effects in skeletal muscle in healthy adults. Therefore,… read more here.
Keywords: skeletal muscle; muscle; cheddar cheese; amino acids ... See more keywords