Kinetic models of quality parameters of spreadable processed Gouda cheese during storage
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-0377-2
Abstract: The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures… read more here.
Keywords: quality; spreadable processed; processed gouda; gouda cheese ... See more keywords
Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of dairy science"
DOI: 10.3168/jds.2019-17292
Abstract: Control of acidity is critical for cheese quality, as high acidity can be associated with poor flavor and textural attributes. We investigated an alternative method to control cheese acidity, specifically in low-fat (LF) and reduced-fat… read more here.
Keywords: standardization; direct salted; gouda cheese; acidity ... See more keywords
Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21206
Abstract: Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause. Although previous studies have explored the microbial… read more here.
Keywords: late blowing; lbd; gouda cheese; model ... See more keywords
Population Dynamics of Listeria monocytogenes, Escherichia coli O157:H7, and Native Microflora during Manufacture and Aging of Gouda Cheese Made with Unpasteurized Milk.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-18-480
Abstract: Cheeses made with unpasteurized milk are a safety concern due to possible contamination with foodborne pathogens. Listeria monocytogenes and Escherichia coli O157:H7 have been implicated in several outbreaks and recalls linked to Gouda cheese made… read more here.
Keywords: gouda cheese; milk; coli o157; log cfu ... See more keywords