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A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang
ACE-inhibitory activity Lactobacillus casei Zhang g-aminobutyric acid koumiss
2010/8/11
Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia ...
热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响（Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening）
热激 修饰性菌株 瑞士乳杆菌
2009/11/3
研究了瑞士乳杆菌Lactobacillus helveticus6024经热激修饰后，与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明：瑞士乳杆菌经70℃、10 s的热激处理后，在10%脱脂乳中经32℃、6 h培养后，其产酸能力仅为6.4%，而与干酪成熟密切相关的平均氨肽酶活力，仍有约25%的保留。热激处理后的菌株加入到干酪中对其组分没有显著影响，但对干酪可溶氮水平有不...
Influence of Cation Sequestering and pH on Quiescent Thermal Association of β-Lactoglobulin AB from Fresh Cheddar Whey: An Insight into Gelation Mechanism
gelation β-lactoglobulin chelation
2009/6/17
Freshly fractionated β-lactoglobulin AB (β-Lg) from Cheddar whey was dispersed at pH 3.5, 7, and 9 buffers containing 20 mM EDTA, and circulated at 25°C through a closed loop containing a 200 nm pore ...
Volatiles in Lowfat Cheddar Cheese Containing Commercial Fat Replacers
dairy flavor fat substitutes cheese
2009/6/17
Influence of protein (Dairy LoTM )(DL) and carbohydrate based (NovagelTM)(NOV) fat replacers on the flavor volatiles of low fat Cheddar cheese (5% fat), during initial stage of ripening, were determin...
Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation
dairy dehydration role
2009/6/17
In order to study the influence of the vacuum evaporation (VE) process on the functionality of whey protein concentrates (WPC’s) , Cheddar WPC’s were produced with and without VE, viz. by i) ultrafilt...
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 ...
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...
Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening
Cheddar Lactobacillus adjuncts proteolysis sensory properties
2008/3/28
Cheddar cheeses were manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening. Pair...
Evaluation of Cheddar Cheese as a Food Carrier for Delivery of a Probiotic Strain to the Gastrointestinal Tract
probiotic Cheddar cheese carrier viable
2008/3/28
Cheddar cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688®; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. T...
Evaluation of Several Nonstarter Lactobacilli for Their Influence on Cheddar Cheese Slurry Proteolysis
nonstarter lactobacilli proteolysis ripening cheese slurries
2008/3/28
Ten strains of nonstarter lactobacilli were evaluated for proteolytic ability in Cheddar cheese slurries by ripening anaerobically at 30°C for 12 d. Fresh Cheddar curds were made under controlled cond...
Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis
bifidobacteria probiotic cheese survival
2008/3/28
Probiotic cheeses (Cheddar-like cheese) were produced with microfiltered milk standardized with cream enriched with native phosphocaseinate retentate and fermented by Bifidobacterium infantis. During ...
Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture
elevated temperature ripening reduced fat Cheddar cheese lacticin 3147
2008/3/28
The study evaluated the effects of elevated ripening temperature (7 or 12°C) and starter type on the quality of experimentally produced, reduced fat Cheddar cheeses with a moisture content in the nonf...
Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy
Fourier transform infrared spectroscopy Cheddar cheese ripening
2008/3/28
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese s...
The Effect of Milk Fat on Cheddar Cheese Yield and Its Prediction, Using Modifications of the Van Slyke Cheese Yield Formula
milk fat cheese yield Cheddar cheese
2008/3/28
This study investigated the effect of milk fat content, in the range 0.54 to 3.33% (wt/wt), on rennet coagulation properties and the composition, actual yield, and predicted yield, as determined by th...
Influence of Salt on the Quality of Reduced Fat Cheddar Cheese
reduced fat cheese salt quality cheese
2008/3/28
Cream was homogenized in a two-stage homogenizer (17.25 MPa in the first stage and 3.43 MPa in the second stage); blended with skim milk to produce milk containing 1.25% fat, which was pasteurized (63...