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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...
Milk Catalase Activity as an Indicator of Thermization Treatments Used in the Manufacture of Cheddar Cheese
milk catalase thermization Cheddar cheese
2008/3/28
Pilot-scale studies were carried out to determine the effect of different heat treatments on catalase activity during the manufacture and maturation of Cheddar cheese. Three trials were conducted to m...
Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities
Lactococcus lactis proteinase cheese proteolysis bitterness
2008/3/28
This study investigated peptide accumulation and bitterness in reduced- and full-fat Cheddar cheeses that were manufactured with single-strain Lactococcus lactis starters that had distinct cell envelo...
Cheddar Cheese: Influence of Milking Frequency and Stage of Lactation on Composition and Yield
milking frequency stage of lactation cheese yield acid degree value
2008/3/27
Cheddar cheese was made from milk collected from two groups of cows milked either two or three times daily during early, mid, and late lactation. Milk from cows in late lactation had lower casein as a...
Increasing Starter Cell Lysis in Cheddar Cheese Using a Bacteriocin-Producing Adjunct
lysis cheese bacteriocin ripening
2008/3/27
A novel method for increasing the rate of starter lysis during Cheddar cheese ripening has been developed, using a bacteriocin-producing strain as a starter adjunct. Citrate-utilizing Lactococcus lact...
Removal of Bitterness from the Bitter Peptides Extracted from Cheddar Cheese with Peptidases from Lactococcus lactis ssp. cremoris SK11
bitterness removal peptidase Lactococcus lactis ssp. cremoris SK11
2008/3/26
Intracellular peptidases were extracted from the cell lysate of Lactococcus lactis ssp. cremoris SK11 that had been grown in milk. Peptidase activities were determined using 12 synthetic derivatives o...