Academic literature on the topic 'Cheddar cheese'
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Journal articles on the topic "Cheddar cheese"
YOUSEF, AHMED E., and ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese." Journal of Food Protection 50, no. 4 (April 1, 1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.
Full textKhan, Usman Mir, Ishtiaque Ahmad, Saima Inayat, Hafiz Muhammed Arslan Amin, and Zeliha Selamoglu. "Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract." Turkish Journal of Agriculture - Food Science and Technology 7, no. 6 (June 25, 2019): 856. http://dx.doi.org/10.24925/turjaf.v7i6.856-860.2391.
Full textRosenberg, Moshe, and Yael Rosenberg. "Proteolysis during aging of commercial full-fat and reduced-fat Cheddar cheeses of identical chronological age." AIMS Agriculture and Food 7, no. 4 (2022): 855–71. http://dx.doi.org/10.3934/agrfood.2022052.
Full textSullivan, Rosa C., Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan, and Jane K. Parker. "Characterisation of Cooked Cheese Flavour: Non-Volatile Components." Foods 12, no. 20 (October 12, 2023): 3749. http://dx.doi.org/10.3390/foods12203749.
Full textGulzar, Nabila, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad, and Iqra Muqadas Saleem. "Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking." Foods 9, no. 2 (February 19, 2020): 214. http://dx.doi.org/10.3390/foods9020214.
Full textGulzar, Nabila. "Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends." Pakistan Journal of Agricultural Sciences 58, no. 04 (September 1, 2021): 1359–65. http://dx.doi.org/10.21162/pakjas/21.50.
Full textHickey, Dara K., Kieran N. Kilcawley, Tom P. Beresford, Elizabeth M. Sheehan, and Martin G. Wilkinson. "Starter strain related effects on the biochemical and sensory properties of Cheddar cheese." Journal of Dairy Research 74, no. 1 (September 21, 2006): 9–17. http://dx.doi.org/10.1017/s0022029906002032.
Full textMEHTA, ANUJ, and SITA R. TATINI. "An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese." Journal of Food Protection 57, no. 9 (September 1, 1994): 776–79. http://dx.doi.org/10.4315/0362-028x-57.9.776.
Full textSCHAFFER, SHAWN M., SITA R. TATINI, and ROBERT J. BAER. "Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat." Journal of Food Protection 58, no. 2 (February 1, 1995): 132–38. http://dx.doi.org/10.4315/0362-028x-58.2.132.
Full textMARTLEY, FRANK G., and VALÉRIE MICHEL. "Pinkish colouration in Cheddar cheese – description and factors contributing to its formation." Journal of Dairy Research 68, no. 2 (May 2001): 327–32. http://dx.doi.org/10.1017/s0022029901004836.
Full textDissertations / Theses on the topic "Cheddar cheese"
Dias, Benjamin. "Methanethiol and Cheddar Cheese Flavor." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5465.
Full textFedrick, Ian Allan. "Accelerated ripening of cheddar cheese." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35957/1/35957_Fedrick_1986.pdf.
Full textGouldsworthy, Adam M. "Characterisation of protein degradation in Cheddar cheese." Thesis, University of Glasgow, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245296.
Full textHort, Joanne. "Cheddar cheese : its texture, chemical composition and rheological properties." Thesis, Sheffield Hallam University, 1997. http://shura.shu.ac.uk/19833/.
Full textBeardsley, Richard James. "Growth of E. coli in reduced salt cheddar cheese." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/63231.
Full textDissertation (MSc)--University of Pretoria, 2017.
Food Science
MSc
Unrestricted
Huffman, Lee Meryl. "Role of lactose in cheddar cheese manufacture and ripening /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487263399023927.
Full textAgarwal, Shantanu. "Processing and intrinsic factors affecting the occurrence of calcium lactate crystals in cheddar cheese." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Spring2007/S_Agarwal_040807.pdf.
Full textArora, Gulshan. "Studies on peptidases of cheddar cheese-associated Lactobacillus casei species." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70186.
Full textPoveda, Mariela Fernanda. "EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/1056.
Full textKleinhenz, Joseph Patrick. "Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavor." Connect to this title online, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054657696.
Full textTitle from first page of PDF file. Document formatted into pages; contains xix, 181 p.; also includes graphics (some col.). Includes bibliographical references (p. 158-168). Available online via OhioLINK's ETD Center
Books on the topic "Cheddar cheese"
Koçulu, İlhan, Gülay Kayacan, and Fatih Tatari. Alplerden Kafkaslara Kars peynirciliğinin 150 yıllık tarihi. 2nd ed. İstanbul: Boğatepe Çevre ve Yaşam Derneği, 2014.
Find full textAplin, Richard D. Comparison of the economics of cheddar cheese manufacture by conventional and milk fractionation/concentration technologies. Ithaca, N.Y: Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University, 1992.
Find full textD, Aplin Richard, Barbano David M, and New York State College of Agriculture and Life Sciences. Dept. of Agricultural Economics., eds. Whey powder and whey protein concentrate production technology, costs and profitability. Ithaca, N.Y: Dept. of Agricultural Economics, Cornell University Agricultural Experiment Station, New York State College of Agriculture and Life Sciences, Cornell University, 1990.
Find full textill, Schindler S. D., ed. A big cheese for the White House: The true tale of a tremendous cheddar. New York: DK Pub., 1999.
Find full textill, Schindler S. D., ed. A big cheese for the White House: The true tale of a tremendous cheddar. [New York]: Farrar Straus Giroux, 2004.
Find full textMcAfee, Teresa A. The quality and yield of Cheddar cheese made from milk treated with carbon dioxide: A dissertation for the MSc Degree presented by Teresa A. McAfee. Cookstown: [The Author], 1991.
Find full textPak, Ho-sŏn. Tcholbyŏng to pandŭsi chedae handa. Sŏul: Hŭk, 1991.
Find full textCailluet, Ludovic. Chedde: Un siècle d'industrie au pays du Mont-Blanc. Grenoble: Presses universitaires de Grenoble, 1997.
Find full textAMANDA, Buitron. Recipes for Cheddar Cheese Lovers : Savory Cheddar Cheese Cooking Ideas: Cheddar Cheese Recipes. Independently Published, 2021.
Find full textCheddar Cheese Making. Creative Media Partners, LLC, 2022.
Find full textBook chapters on the topic "Cheddar cheese"
Partridge, John A. "Cheddar and Cheddar-Type Cheese." In The Sensory Evaluation of Dairy Products, 225–70. New York, NY: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_9.
Full textDelahunty, Conor M., John R. Piggott, John M. Conner, and Alistair Paterson. "Flavor Evaluation of Cheddar Cheese." In ACS Symposium Series, 202–16. Washington, DC: American Chemical Society, 1996. http://dx.doi.org/10.1021/bk-1996-0633.ch018.
Full textLawrence, R. C., J. Gilles, and L. K. Creamer. "Cheddar Cheese and Related Dry-Salted Cheese Varieties." In Cheese: Chemistry, Physics and Microbiology, 1–38. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2648-3_1.
Full textLawrence, R. C., J. Gilles, and L. K. Creamer. "Cheddar Cheese and Related Dry-Salted Cheese Varieties." In Cheese: Chemistry, Physics and Microbiology, 1–38. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-2800-5_1.
Full textJohnson, Mark E., and Carol M. Chen. "Technology of Manufacturing Reduced-Fat Cheddar Cheese." In Chemistry of Structure-Function Relationships in Cheese, 331–37. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_21.
Full textBanks, Jean M., Elizabeth Y. Brechany, William W. Christie, Edward A. Hunter, and D. Donald Muir. "Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation." In Chemistry of Structure-Function Relationships in Cheese, 99–112. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_7.
Full textSweatman, Winston L., Steven Psaltis, Steven Dargaville, and Alistair Fitt. "A Mathematical Model of the Ripening of Cheddar Cheese." In Mathematics in Industry, 1021–27. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-23413-7_143.
Full textDrake, MaryAnne, Keith R. Cadwallader, and Mary E. Carunchia Whetstine. "Establishing Links between Sensory and Instrumental Analyses of Dairy Flavors: Example Cheddar Cheese." In ACS Symposium Series, 51–77. Washington, DC: American Chemical Society, 2007. http://dx.doi.org/10.1021/bk-2007-0971.ch003.
Full textAkuzawa, R., and K. Yokoyama. "Isolation and Some Properties of Low-Temperature-Active Proteinase from Commercial Cheddar Cheese." In MILK the vital force, 59. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_50.
Full textBanks, Jean M., A. J. R. Law, J. Leaver, and D. S. Horne. "Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein." In Chemistry of Structure-Function Relationships in Cheese, 221–36. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-1913-3_13.
Full textConference papers on the topic "Cheddar cheese"
Nursanto, Eduardus, Reforny Gunawan, Juan Laksono, and Radita Putera. "Feasibility Study of Cheddar Cheese Factory from Goat Milk in Indonesia." In Proceedings of the International Conference on Sustainable Engineering, Infrastructure and Development, ICO-SEID 2022, 23-24 November 2022, Jakarta, Indonesia. EAI, 2023. http://dx.doi.org/10.4108/eai.23-11-2022.2341589.
Full textLi Juan Yu and Michael Ngadi. "Proteolysis in cheddar-type cheese made from PEF (pulsed electric field) treated milk." In 2006 CSBE/SCGAB, Edmonton, AB Canada, July 16-19, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.22090.
Full textBi, Weiwei, Guixing Zhao, Guangjin Wang, Bixian Zhang, Shuwen Lu, Haofei Liu, Jinrong Li, and Lei Chen. "Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum." In 2017 International Conference on Material Science, Energy and Environmental Engineering (MSEEE 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/mseee-17.2017.12.
Full textReports on the topic "Cheddar cheese"
Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, November 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.
Full textFAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.
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