Journal articles on the topic 'Cheddar cheese'
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1
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.
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Earlier work by others indicated that a mold colony grows radially at a constant rate on solid media. This concept was used in our study to develop a method for quantifying growth of mold on cheese. The ability of molds to grow on cheeses or pasteurized process cheese made with or without addition of sorbate was compared. Cheeses tested were mild Cheddar, aged Cheddar, aged-smoked Cheddar, brick and pasteurized process cheese. Pasteurized process cheeses were made from the natural cheeses by addition of water and a phosphate salt, then the mixture was heated. Some pasteurized process cheese from mild Cheddar was made to contain 0–500 ppm sorbic acid. Natural cheeses were sliced under aseptic conditions and were placed in sterile petri-plates. The hot and molten pasteurized process cheeses were poured into petri-plates. A spore suspension of Aspergillus parasiticus or Penicillium camemberti was inoculated onto the center of the cheese slice or pasteurized process cheese, and plates were covered and incubated at 22°C. The radius of mold colonies was measured at 24-h intervals. Data were analyzed by linear regression and lag period and rate of radial growth were calculated. Mold colonies grew radially at constant rates on cheeses and pasteurized process cheese. Lag in growth of each mold was longest on aged Cheddar cheese and pasteurized process cheese made from it, whereas it was shortest on mild Cheddar, brick and pasteurized process cheeses made therefrom. A. parasiticus grew faster on all cheeses and pasteurized process cheeses than did P. camemberti. Aged Cheddar cheese and pasteurized process cheese made from it effectively slowed the growth of both molds that were studied. Pasteurized process cheese containing sorbic acid inhibited growth of both molds. Generally, the higher the concentration of sorbic acid in the pasteurized process cheese, the slower was mold growth and the longer was the lag period.
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Khan, 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.
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Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.
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Rosenberg, 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.
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<abstract> <p>The evolution of Cheddar cheese flavor and texture is highly dependent on its proteolytic state however, Cheddar cheese is marketed based on its chronological age. Information about the proteolytic age of commercial Cheddar cheese of a given age almost does not exist. The present research challenged the merit of marketing Cheddar cheese according to its chronological age. Full-fat (FF) and Reduced-fat (RF) Cheddar cheeses, of identical chronological age, were aged for 180 days at 5 ℃ and the progression of the proteolytic cascade was investigated and quantified. The accumulation of the cheese N fractions that are soluble at pH 4.6 (4.6SN), soluble in 12% tri-chloroacetic acid (12TCASN), and soluble in 5% phospho-tungstic acid (5PTASN) was quantified along with the accumulation of free L-Glutamic acid (L-Glu). Results indicated that both FF and RF cheeses exhibited very significant among-cheeses differences in accumulation of the investigated fractions (p < 0.05). These significant differences were related to both the concentration of the fractions and the rate at which they accumulated. The results thus reflected significant among-cheeses differences in the inherent proteolytic potential of the cheeses as well as in its manifestation during aging. Results clearly indicated that the chronological age of the investigated cheeses did not reflect their proteolytic age. The results highlighted the need to market Cheddar cheese based on some proteolysis-related quantitative parameters.</p> </abstract>
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Sullivan, 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.
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This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and analysed by GC-MS. Sugars, amino acids, and γ-glutamyl dipeptides decreased in concentration during cooking, whereas diketopiperazines and some organic acids increased in concentration. Diketopiperazines were above the taste threshold in some cooked cheeses and below the threshold in uncooked cheeses. The role of fat content in cooked cheese flavour is discussed. Furthermore, γ-glutamyl dipeptide concentration increased during 24 months of ageing in low, medium, and high-fat Cheddars, with similar levels of γ-glutamyl dipeptide detected in aged low and high-fat Cheddars. This work will give valuable insight for the dairy industry to inform the development of cheeses, especially low-fat variants, for use in cooked foods.
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Gulzar, 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.
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The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.
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Gulzar, 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.
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Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chemical composition, proteolysis, intact casein and organic acids contents. The rate of proteolysis (pH 4.6-soluble and TCA-soluble nitrogen) was rapid in PCB made with higher level of four months ripened Cheddar cheese. Electrophoresis (Urea PAGE) and High Performance Liquid Chromatography (HPLC) analysis indicated reduced intact casein in PCB that has higher level of aged (4 months) Cheddar cheese. Mean abundances indicated significant change in organic acid contents of PCB. In conclusion, significant variation was observed for proteolysis, intact casein and organic acids production with the difference in percentages and ages of cheeses. The prevalence of a comparatively large amount of variability in technological properties of Pizza cheese was confirmed. This blending of cheeses provides new insight to cheese industries which directs new strategies to improve the characteristics of Pizza cheese.
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Hickey, 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.
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A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar cheese ripening was negligible.
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MEHTA, 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.
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This study was carried out to investigate microbiological safety of reduced-fat Cheddar cheese. This was done by studying the behavior of two strains of Listeria monocytogenes, (Scott A-4b and V7-1a) and two species of the genus Salmonella, (Salmonella typhimurium and Salmonella senftenberg) during manufacture and aging of reduced or low-fat stirred curd Cheddar cheese made from milk containing 1.5 to 2.0% fat. The fat content of reduced-fat cheeses was between 20.03 and 21.13% while that of control cheeses was between 28.11 and 30.41%. Listeriae declined slowly in both cheeses and their rate of decline was not affected by fat reduction. During the 20-week aging period, the average (3 trials) log10 colony forming units (CFU)/g decline in Listeria population was 0.84 in control cheese and 0.62 in reduced-fat cheese. During the same period, the average log10 CFU/g decline in Salmonella population was 4.81 in control cheese and 5.16 in reduced-fat cheese. Salmonellae were affected by fat reduction, and during the entire aging period their population was lower in reduced-fat cheese than in control cheese. Thus, reduction of fat in the dry matter of cheese from 48 to 36% had no effect on listeriae but salmonellae declined faster in reduced-fat stirred curd Cheddar cheese.
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SCHAFFER, 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.
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Milk containing naturally modified fat was obtained by feeding lactating dairy cows a Control diet and two experimental diets containing either extruded soybeans or sunflower seeds. Milk from cows fed the experimental diets contained higher levels of both long chain (C18-C18:2) and unsaturated fatty acids than the milk from cows fed the Control diet. Each milk was pasteurized, standardized to 3.6% milk fat, and inoculated with Listeria monocytogenes (strains Scott A and V7), Salmonella typhimurium and Salmonella senftenberg, before manufacturing into Blue or stirred-curd Cheddar cheeses. Populations of L. monocytogenes and Salmonella spp. were monitored during manufacture and aging using Oxford and Xylose Lysine Desoxycholate agars, respectively. During the manufacture of Blue and Cheddar cheese, and during the aging of Blue cheese, behavior of Salmonella spp. and L. monocytogenes in the experimental cheese was similar to the Control cheese. During aging of Cheddar cheese, the rate and extent of decline of Salmonella spp. and L. monocytogenes varied among the cheeses. Declines correlated with the accumulation of specific fatty acids, namely C12, C14, C18:1 and C18:2. These fatty acids were also found to be inhibitory to S. typhimurium and L. monocytogenes when incorporated into tryptic soy agar plates at 37°C. Therefore, the natural fat modification of Blue and Cheddar cheeses enhanced the safety of these cheeses.
10
MARTLEY, 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.
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During a routine inspection of Cheddar cheese manufactured at a commercial factory in New Zealand, some lots of 6-month-old cheese were found to have developed a pinkish colouration on the surface of the 20 kg blocks of cheese. Colouration did not always occur uniformly on all six faces of the rectangular cheese block, or even on a single face of the block. Furthermore, not all blocks from within the same day's manufacture were equally affected. When an affected block was removed from its bag and cut across, colouration was sometimes found to penetrate approximately 1–2 cm down into the cheese. In those blocks where a plug of cheese had been removed previously, a pinkish zone surrounded the plug-hole cavity.The pinkish colouration was observed to fade slowly (over about 12–24 h) when the cheese surface was exposed to air.Annatto, known to cause pink discolouration in “coloured” Cheddar cheese (Govindarajan & Morris, 1973) and in processed cheese made using coloured Cheddar, was not used in the manufacture of the present cheeses and could therefore be excluded as a cause of the colouration.The flavour profiles of all affected cheeses were considered by experienced industry cheese graders to be easily within the normal range of flavour profile expected for a cheese of this type i.e. there was no evidence of any off-flavour development.The present short communication describes the microbiological and chemical investigations carried out to determine the origin and nature of the pinkish colouration in Cheddar cheese.
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HAQUE, Z. U., E. KUCUKONER, and K. J. ARYANA. "Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese†." Journal of Food Protection 60, no. 9 (September 1, 1997): 1095–98. http://dx.doi.org/10.4315/0362-028x-60.9.1095.
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The objective of this study was to observe the impact of lowering fat content on the microflora of Cheddar cheese. Full-fat (32%) and low-fat (5%) Cheddar cheeses were produced and evaluated one day after manufacture and at monthly intervals for 5 months. The cheeses were aged at 4°C after being dipped in mold inhibitor and vacuum packed in high-density polythene bags. Standard plate counts and counts of lactococci and lactobacilli were performed. Transmission and scanning electron microscopy of the microflora were also conducted. The lactococci decreased gradually over the ripening period, while the lactobacilli, though not knowingly added during Cheddar cheese preparation, increased concomitantly. Transmission electron microscopic observations revealed affinity of lactococci for the fat phase in aged cheese.
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D'AMICO, DENNIS J., MARC J. DRUART, and CATHERINE W. DONNELLY. "Behavior of Escherichia coli O157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk." Journal of Food Protection 73, no. 12 (December 1, 2010): 2217–24. http://dx.doi.org/10.4315/0362-028x-73.12.2217.
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This study was conducted to examine the fate of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses made from raw milk. Cheeses were manufactured from unpasteurized milk experimentally contaminated with one of three strains of E. coli O157:H7 at an approximate population level of 20 CFU/ml. Samples of milk, whey, curd, and cheese were collected for enumeration of bacteria throughout the manufacturing and aging process. Overall, bacterial counts in both cheese types increased almost 10-fold from initial inoculation levels in milk to approximately 145 CFU/g found in cheeses on day 1. From this point, counts dropped significantly over 60 days to mean levels of 25 and 5 CFU/g in Cheddar and Gouda, respectively. Levels of E. coli O157:H7 fell and stayed below 5 CFU/g after an average of 94 and 108 days in Gouda and Cheddar, respectively, yet remained detectable after selective enrichment for more than 270 days in both cheese types. Changes in pathogen levels observed throughout manufacture and aging did not significantly differ by cheese type. In agreement with results of previous studies, our results suggest that the 60-day aging requirement alone is insufficient to completely eliminate levels of viable E. coli O157:H7 in Gouda or stirred-curd Cheddar cheese manufactured from raw milk contaminated with low levels of this pathogen.
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Dewantier, Gerson R., Peter J. Torley, and Ewan W. Blanch. "Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics." Molecules 28, no. 24 (December 12, 2023): 8051. http://dx.doi.org/10.3390/molecules28248051.
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Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods to that are used to determine cheese quality rely on traditional approaches that require time, are invasive, and which involve potentially hazardous chemicals. In contrast, spectroscopic techniques can rapidly provide molecular information and are non-destructive, fast, and chemical-free methods. Combined with partner recognition methods (chemometrics), they can identify small changes in the composition or condition of cheeses. In this work, we combined FTIR and Raman spectroscopies with principal component analysis (PCA) to investigate the effects of aging in commercial cheddar cheeses. Changes in the amide I and II bands were the main spectral characteristics responsible for classifying commercial cheddar cheeses based on the ripening time and manufacturer using FTIR, and bands from lipids, including β’-polymorph of fat crystals, were more clearly determined through changes in the Raman spectra.
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Hinz, Katharina, Paula M. O'Connor, Bernadette O'Brien, Thom Huppertz, R. Paul Ross, and Alan L. Kelly. "Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle." Journal of Dairy Research 79, no. 2 (February 27, 2012): 176–84. http://dx.doi.org/10.1017/s0022029912000027.
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Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle between early April and early December. Plasmin activity of 6-months-old Cheddar cheese samples generally decreased over ripening time. One-dimensional urea-polyacrylamide gel electrophoresis (PAGE) of cheese samples taken after 6 months of ripening showed an extensive hydrolysis of caseins, with the fastest hydrolysis of αs1-caseins in cheeses made in August. A proteomic comparison between cheeses produced from milk taken in April, August and December showed a reduction in levels of β-casein and appearance of additional products, corresponding to low molecular weight hydrolysis products of the caseins. This study has demonstrated that a seasonal milk supply causes compositional differences in Cheddar cheese, and that proteomic tools are helpful in understanding the impact of those differences.
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Shakeel-Ur-Rehman, Nana Y. Farkye, Ebenezer R. Vedamuthu, and Mary A. Drake. "A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar." Journal of Dairy Research 70, no. 1 (February 2003): 99–103. http://dx.doi.org/10.1017/s0022029902005861.
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Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E. To control portion, C, salt was added at normal levels. A mixture of salt and yeast extract was added to the experimental, E. The cheeses were ripened for 7 months at 8 °C and assessed for proteolysis and NSLAB growth during ripening. Mean % moisture, fat, protein, salt and pH were 40·6, 20·5, 31·1, 1·72 and 5·22 respectively, in E cheeses, and 39·5, 20·5, 30·9, 1·68 and 5·22, respectively, in C cheese. NSLAB counts in E cheeses were 101, 103, 105 cfu/g compared with 0, 101, 104 cfu/g in C respectively, after 1, 7 and 30 d of ripening. After 60 d, cell densities of NSLAB were similar (∼106 cfu/g) in C and E cheese. Addition of yeast extract to curd affected neither the electrophoretic patterns of cheese nor its water-soluble N content during ripening. However, the total free amino acids were significantly higher in E cheese than C cheese throughout ripening, suggesting faster secondary proteolysis in the former cheeses. A 6-member trained descriptive panel evaluated the cheese at 7 months and found that the E cheeses had higher intensities of whey, fruity, sulphur, nutty, sweet and sour flavours, but had lower intensities of brothy flavours as compared to C cheeses. Also, the E cheeses were perceived to be more mature than corresponding C cheese. Results show that addition of yeast extract to cheese curd is a promising method of enhancing flavour development in ripened cheeses.
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Dalmasso, Marion, and Kieran Jordan. "Absence of growth ofListeria monocytogenesin naturally contaminated Cheddar cheese." Journal of Dairy Research 81, no. 1 (December 17, 2013): 46–53. http://dx.doi.org/10.1017/s0022029913000678.
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Each cheese producer is responsible by the legislation for the number ofListeria monocytogenesin cheese and is required to prove that numbers will not exceed 100 cfu/g throughout the shelf-life of the cheese. Even in the case of hard-cheese such as Cheddar cheese, the absence of growth ofList. monocytogenesduring ripening has to be demonstrated to comply with EU legislation. Studies dedicated to assessingList. monocytogenesgrowth throughout cheese shelf-life are generally based on artificially contaminated cheeses. Contrary to the majority of works, the current study focused on the growth ofList. monocytogenesin naturally contaminated raw milk farmhouse Cheddar cheeses during a five-month ripening period.List. monocytogenesgrowth was assessed by direct count and its presence was detected by enrichment in two naturally contaminated cheese batches. In order to track routes of contamination, 199 processing environment samples from inside and outside the processing facility were taken, and their analysis for the presence ofList. monocytogeneswas performed on four occasions over a 9-month period.List. monocytogenesisolates were differentiated using PFGE and serotyping.List. monocytogenesnever exceeded 20 cfu/g in the cheeses and could not be detected after five months of ripening. Eleven pulsotypes were identified. One pulsotype was found in the yard outside the processing facility, in a vat, on the processing area floor and in a cheese. This indicated that the outside environment constitutes a potential source of contamination of the processing environment and of the cheese. These results demonstrate that this farmhouse Cheddar cheese does not supportList. monocytogenesgrowth and suggests that the efforts to reduce processing environment contamination are worthwhile.
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STRATTON, JAYNE E., ROBERT W. HUTKINS, and STEVE L. TAYLOR. "Histamine Production in Low-Salt Cheddar Cheese." Journal of Food Protection 54, no. 11 (November 1, 1991): 852–60. http://dx.doi.org/10.4315/0362-028x-54.11.852.
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To assess the potential for histamine production in low-salt Cheddar cheese, pasteurized milk was inoculated with Lactobacillus buchneri St2A at levels of 102, 103, and 104 microorganisms per ml of milk. One additional vat was uninoculated and served as a control. Milk was then manufactured into low-salt (0.40%) Cheddar cheese. After 180 d of aging at 7°C, levels of L. buchneri St2A had increased approximately 100-fold in the inoculated cheese. Proteolysis, expressed as μmoles free glycine per g cheese, increased from 40 to 150 (trichloroacetic acid soluble) and from 25 to 130 (phosphotungstic acid soluble) during the ripening period. Histamine levels, however, remained low in the inoculated cheeses (<5 mg/100 g), suggesting that the potential for histamine formation may be minimal in low-salt Cheddar cheese. It was concluded that the relatively low levels of proteolysis and low temperature of storage were primarily responsible for inhibiting histamine production.
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Nyamakwere, F., G. Esposito, K. Dzama, M. Muller, E. I. Moelich, and E. Raffrenato. "A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa." Journal of Food Quality 2021 (October 29, 2021): 1–9. http://dx.doi.org/10.1155/2021/3708786.
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The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors. Rapid sensory characterization was done using the sorting technique. The results indicated that the available cheese types were diverse, with minority (20.0%) in the Gouda group followed by Cheddar (32.5%) and “other” (47.5%). Most of these cheeses (45%) were aged three months and produced using pasteurized milk (92.5%). Five cheese samples did not meet the European Union standards for coliforms, and four samples tested positive for Escherichia coli. Sensory analysis results showed a clear differentiation between mature and young cheese. In conclusion, the current market presents more diverse milder cheeses, and there is a need to follow proper hygiene protocols to reduce cross-contamination.
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Phipps, R. H., V. Bines, and F. Adriaens. "Use of prolonged-release bovine somatotropin for milk production in British Friesian dairy cows. 3. Effect on manufacturing properties and quality of Cheddar, Wensleydale and Cheshire cheese." Journal of Agricultural Science 115, no. 1 (August 1990): 113–16. http://dx.doi.org/10.1017/s0021859600073986.
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SUMMARYManufacturing properties and quality of Cheddar, Wensleydale and Cheshire cheeses made either with milk from cows treated with Sometribove, methionyl bovine somatotropin (BST), or with milk from untreated control cows were compared.The source of milk did not affect manufacturing properties in terms of processing time. Renneting times for Cheddar cheese made from control milk and that made from milk produced by cows treated with BST were 57 and 55 min, respectively. Corresponding values for Wensleydale and Cheshire cheeses were 50 and 53 min and 49 and 46 min, respectively. The source of milk did not influence cheese composition in terms of moisture, fat, protein and salt. When cheeses were submitted to the National Grading Service, those made from milk produced by BST-treated cows were indistinguishable from those made from control milk. The total points scored (maximum 100) for Cheddar, Wensleydale and Cheshire cheeses made with milk from control and BST-treated cows were 89 and 88, 85 and 85, and 86 and 86, respectively.
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Khan, Awais, Muhammad Nadeem, Fahad Al-Asmari, Muhammad Imran, Saadia Ambreen, Muhammad Abdul Rahim, Sadaf Oranab, Tuba Esatbeyoglu, Elena Bartkiene, and João Miguel Rocha. "Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese." Microorganisms 11, no. 10 (October 23, 2023): 2613. http://dx.doi.org/10.3390/microorganisms11102613.
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Conjugated linoleic acid (CLA) is perceived to protect the body from metabolic diseases. This study was conducted to determine the effect of Lactiplantibacillus plantarum (Lp. plantarum) on CLA production and sensory characteristics of cheddar cheese. Lp. plantarum can convert linoleic acid (LA) to CLA. To increase CLA in cheddar cheese and monitor the conversion of LA to CLA by Lp. plantarum, the LA content of cheese milk (3.4% fat) was increased by partially replacing fat with safflower oil (85% LA of oil) at 0, 3, 6, and 9% concentrations (T1, T2, T3, and T4). Furthermore, Lp. plantarum 108 colony-forming units (CFU)/mL (8 log CFU mL−1) was added in all treatments along with traditional cheddar cheese culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris). After 30 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.75, 6.72, 6.65, and 6.55 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.35, 6.27, 6.19, and 6.32 log CFU g−1. After 60 days of ripening, Lp. plantarum in T1, T2, T3, and T4 was 6.41, 6.25, 6.69, and 6.65 log CFU g−1. GC-MS analysis showed that concentrations of CLA in the 90 days’ control, T1, T2, T3, and T4 were 1.18, 2.73, 4.44, 6.24, and 9.57 mg/100 g, respectively. HPLC analysis revealed that treatments containing Lp. plantarum and LA presented higher concentrations of organic acids than the control sample. The addition of safflower oil at all concentrations did not affect cheese composition, free fatty acids (FFA), and the peroxide value (POV) of cheddar cheese. Color flavor and texture scores of experimental cheeses were not different from the control cheese. It was concluded that Lp. plantarum and safflower oil can be used to increase CLA production in cheddar cheese.
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Gardiner, G., R. P. Ross, J. K. Collins, G. Fitzgerald, and C. Stanton. "Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracaseiStrains." Applied and Environmental Microbiology 64, no. 6 (June 1, 1998): 2192–99. http://dx.doi.org/10.1128/aem.64.6.2192-2199.1998.
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ABSTRACT Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. Enumeration of these strains in mature Cheddar cheese, however, was complicated by the presence of high numbers (>107 CFU/g of cheese) of nonstarter lactic acid bacteria, principally composed of lactobacilli which proliferate as the cheese ripens. Attempts to differentiate the adjunct lactobacilli from the nonstarter lactobacilli based on bile tolerance and growth temperature were unsuccessful. In contrast, the randomly amplified polymorphic DNA method allowed the generation of discrete DNA fingerprints for each strain which were clearly distinguishable from those generated from the natural flora of the cheeses. Using this approach, it was found that both L. paracasei strains grew and sustained high viability in cheese during ripening, while each of the L. salivarius species declined over the ripening period. These data demonstrate that Cheddar cheese can be an effective vehicle for delivery of some probiotic organisms to the consumer.
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Wick, Cheryl, Uwe Nienaber, Olga Anggraeni, Thomas H. Shellhammer, and Polly D. Courtney. "Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure." Journal of Dairy Research 71, no. 1 (February 2004): 107–15. http://dx.doi.org/10.1017/s0022029903006587.
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High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the control and pressure-treated cheeses at 10 °C caused viable cell counts to change in some cases. Free amino acid content was monitored as an indicator of proteolysis. Cheeses treated with pressures [ges ]400 MPa evolved free amino acids at significantly lower rates than the control. No acceleration in free amino acid development was observed at lower pressures. Pressure treatment did not accelerate the rate of textural breakdown compared with the non-pressure treated control. On the contrary, pressure treatment at 800 MPa reduced the time-dependent texture changes. Results indicate that high pressure may be useful in arresting Cheddar cheese ripening.
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SCHLESSER, J. E., R. GERDES, S. RAVISHANKAR, K. MADSEN, J. MOWBRAY, and A. Y. L. TEO. "Survival of a Five-Strain Cocktail of Escherichia coli O157:H7 during the 60-Day Aging Period of Cheddar Cheese Made from Unpasteurized Milk†." Journal of Food Protection 69, no. 5 (May 1, 2006): 990–98. http://dx.doi.org/10.4315/0362-028x-69.5.990.
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The U.S. Food and Drug Administration Standard of Identity for Cheddar cheeses requires pasteurization of the milk, or as an alternative treatment, a minimum 60-day aging at ≥2°C for cheeses made from unpasteurized milk, to reduce the number of viable pathogens that may be present to an acceptable risk. The objective of this study was to investigate the adequacy of the 60-day minimum aging to reduce the numbers of viable pathogens and evaluate milk subpasteurization heat treatment as a process to improve the safety of Cheddar cheeses made from unpasteurized milk. Cheddar cheese was made from unpasteurized milk inoculated with 101 to 105 CFU/ml of a five-strain cocktail of acid-tolerant Escherichia coli O157:H7. Samples were collected during the cheese manufacturing process. After pressing, the cheese blocks were packaged into plastic bags, vacuum sealed, and aged at 7°C. After 1 week, the cheese blocks were cut into smaller-size uniform pieces and then vacuum sealed in clear plastic pouches. Samples were plated and enumerated for E. coli O157:H7. Populations of E. coli O157:H7 increased during the cheese-making operations. Population of E. coli O157:H7 in cheese aged for 60 and 120 days at 7°C decreased less than 1 and 2 log, respectively. These studies confirm previous reports that show 60-day aging is inadequate to eliminate E. coli O157:H7 during cheese ripening. Subpasteurization heat-treatment runs were conducted at 148°F (64.4°C) for 17.5 s on milk inoculated with E. coli O157:H7 at 105 CFU/ml. These heat-treatment runs resulted in a 5-log E. coli O157: H7 reduction.
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O'Reilly, Ciara E., Paula M. O'Connor, Alan L. Kelly, Thomas P. Beresford, and Patrick M. Murphy. "Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese." Applied and Environmental Microbiology 66, no. 11 (November 1, 2000): 4890–96. http://dx.doi.org/10.1128/aem.66.11.4890-4896.2000.
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ABSTRACT The objective of this study was to determine the effect of high pressure (HP) on the inactivation of microbial contaminants in Cheddar cheese (Escherichia coli K-12, Staphylococcus aureus ATCC 6538, and Penicillium roqueforti IMI 297987). Initially, cheese slurries inoculated with E. coli, S. aureus, and P. roqueforti were used as a convenient means to define the effects of a range of pressures and temperatures on the viability of these microorganisms. Cheese slurries were subjected to pressures of 50 to 800 MPa for 20 min at temperatures of 10, 20, and 30°C. At 400 MPa, the viability ofP. roqueforti in cheese slurry decreased by >2-log-unit cycles at 10°C and by 6-log-unit cycles at temperatures of 20 and 30°C. S. aureus and E. coli were not detected after HP treatments in cheese slurry of >600 MPa at 20°C and >400 MPa at 30°C, respectively. In addition to cell death, the presence of sublethally injured cells in HP-treated slurries was demonstrated by differential plating using nonselective agar incorporating salt or glucose. Kinetic experiments of HP inactivation demonstrated that increasing the pressure from 300 to 400 MPa resulted in a higher degree of inactivation than increasing the pressurization time from 0 to 60 min, indicating a greater antimicrobial impact of pressure. Selected conditions were subsequently tested on Cheddar cheese by adding the isolates to cheese milk and pressure treating the resultant cheeses at 100 to 500 MPa for 20 min at 20°C. The relative sensitivities of the isolates to HP in Cheddar cheese were similar to those observed in the cheese slurry, i.e., P. roqueforti was more sensitive thanE. coli, which was more sensitive than S. aureus. The organisms were more sensitive to pressure in cheese than slurry, especially with E. coli. On comparison of the sensitivities of the microorganisms in a pH 5.3 phosphate buffer, cheese slurry, and Cheddar cheese, greatest sensitivity to HP was shown in the pH 5.3 phosphate buffer by S. aureus and P. roqueforti while greatest sensitivity to HP by E. coli was exhibited in Cheddar cheese. Therefore, the medium in which the microorganisms are treated is an important determinant of the level of inactivation observed.
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Saad, Marwa A., Hagar S. Abd-Rabou, Ebrahim Elkhtab, Ahmed M. Rayan, Ahmed Abdeen, Afaf Abdelkader, Samah F. Ibrahim, and Heba Hussien. "Occurrence of Toxic Biogenic Amines in Various Types of Soft and Hard Cheeses and Their Control by Bacillus polymyxa D05-1." Fermentation 8, no. 7 (July 13, 2022): 327. http://dx.doi.org/10.3390/fermentation8070327.
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Egyptian cheeses are considered an important part of the Egyptian diet. This study aimed to examine 60 random samples of different types of commercial cheeses in Egypt, including soft cheeses (Domiati and Tallaga) and hard cheeses (Cheddar and Ras). The samples were subjected to chemical and microbial examination. Biogenic amines (BAs) are nitrogenous compounds found in a variety of foods; their presence is undesirable and related to spoilage, and can result in toxicological effects in humans. Thus, BAs were determined by using a high-performance liquid chromatography (HPLC) analysis. Moreover, the ability of Bacillus polymyxa D05-1 to reduce levels of experimentally added biogenic amines during the manufacturing of Tallaga cheese was investigated. The obtained results revealed variations in the chemical composition between the investigated samples. Furthermore, many cheese samples contained high levels of BAs, including histamine, tyramine and putrescine. Domiati cheese had the highest levels of BAs, followed by Tallaga and Cheddar, whereas Ras cheese had the lowest levels. The existence of yeasts, molds, coliforms and the high levels of BAs in cheese samples indicate the unsanitary conditions in which they were made and stored. Furthermore, addition of B. polymyxa D05-1 during Tallaga cheese manufacturing resulted in a reduction in BA levels.
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DUAN, CUICUI, SHENGYU LI, ZIJIAN ZHAO, CHAO WANG, YUJUAN ZHAO, GE YANG, CHUNHUA NIU, LEI GAO, XIAOXIAO LIU, and LEI ZHAO. "Proteolytic Activity of Lactobacillus plantarum Strains in Cheddar Cheese as Adjunct Cultures." Journal of Food Protection 82, no. 12 (November 15, 2019): 2108–18. http://dx.doi.org/10.4315/0362-028x.jfp-19-276.
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ABSTRACT Microbial enzymes within adjunct cultures are important for cheese ripening. Here, survival and proteolytic function of adjunct cultures of Lactobacillus plantarum strains MU12 and S6-4 on Cheddar cheese ripening were studied. Cheeses were ripened at 4°C, and samples were collected for analysis after 1, 30, 60, and 90 days. Lactococci numbers decreased by 2 to 3 log versus control, except in a few samples exhibiting significantly elevated numbers. Lactobacilli mainly originated from adjunct cultures, with lactobacilli numbers in adjunct-treated cheese significantly exceeding control numbers after day 30. Postripening, no significant differences were observed in composition (fat, protein, and moisture) and texture among cheeses, although observed significant differences in small nitrogen-containing compound levels (water-soluble nitrogen, trichloroacetic acid–soluble nitrogen, and phosphotungstic acid–soluble nitrogen) reflected proteolytic differences during ripening. Hydrolyzed protein, free amino acids, and volatile levels were consistently higher in adjunct-treated versus control cheeses and affected flavor. Cheddar cheeses may serve to effectively deliver beneficial organisms possessing proteolytic function. HIGHLIGHTS
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Benech, R. O., E. E. Kheadr, R. Laridi, C. Lacroix, and I. Fliss. "Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture." Applied and Environmental Microbiology 68, no. 8 (August 2002): 3683–90. http://dx.doi.org/10.1128/aem.68.8.3683-3690.2002.
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ABSTRACT The effect of addition of purified nisin Z in liposomes to cheese milk and of in situ production of nisin Z by Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in the mixed starter on the inhibition of Listeria innocua in cheddar cheese was evaluated during 6 months of ripening. A cheese mixed starter culture containing Lactococcus lactis subsp. lactis biovar diacetylactis UL719 was selected for high-level nisin Z and acid production. Experimental cheddar cheeses were produced on a pilot scale, using the selected starter culture, from milk with added L. innocua (105 to 106 CFU/ml). Liposomes with purified nisin Z were prepared from proliposome H and added to cheese milk prior to renneting to give a final concentration of 300 IU/g of cheese. The nisin Z-producing strain and nisin Z-containing liposomes did not significantly affect cheese production and gross chemical composition of the cheeses. Immediately after cheese production, 3- and 1.5-log-unit reductions in viable counts of L. innocua were obtained in cheeses with encapsulated nisin and the nisinogenic starter, respectively. After 6 months, cheeses made with encapsulated nisin contained less than 10 CFU of L. innocua per g and 90% of the initial nisin activity, compared with 104 CFU/g and only 12% of initial activity in cheeses made with the nisinogenic starter. This study showed that encapsulation of nisin Z in liposomes can provide a powerful tool to improve nisin stability and inhibitory action in the cheese matrix while protecting the cheese starter from the detrimental action of nisin during cheese production.
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Luhana, Anjani B., and Bikash C. Ghosh. "ACE- inhibitory and antioxidant activities in probiotic Cheddar cheese incorporatedwith Inulin and Whey Protein Concentrate." Indian Journal of Dairy Science 76, no. 1 (2023): 19–29. http://dx.doi.org/10.33785/ijds.2023.v76i01.003.
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The aim of this study was to compare angiotensin-converting enzyme (ACE) - inhibitory and antioxidant activities of Cheddar and probiotic Cheddar cheese using Lactiplantibacillus plantarum DSM 20174 with inulin and whey protein concentrate (WPC). Water soluble extracts (WSE) of probiotic Cheddar cheese exhibited higher ACE-inhibitory activity than their Cheddar cheese counterparts. A similar trend was observed for antioxidant activity. The highest antioxidant activity(2183.55 μM of Trolox) was obtained when cheese supplemented with WPC and probiotic (PCW) after 6 months of ripening among all the samples followed by probiotic cheese with inulin (PCI).Similarly, PCW had highest ACE- inhibitory activity (88.51%)after 6 months of ripening. The electrophoretic and RP-HPLC profiles indicated that the rate of degradation of proteins resulted in formation of smaller peptides were highest in PCW followed by PCI among all the samples. The results suggest the potential use of WPC in presence of L. plantarum DSM 20174 for production of Cheddar cheese enhanced ACE-inhibitory and antioxidant properties.
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Collins, Yvonne F., Paul LH McSweeney, and Martin G. Wilkinson. "Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening." Journal of Dairy Research 70, no. 1 (February 2003): 105–13. http://dx.doi.org/10.1017/s0022029902005915.
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Cell viability, autolysis and lipolysis were studied in Cheddar cheese made using Lactococcus lactis subsp. cremoris AM2 or Lactococcus lactis subsp. cremoris HP. Cheddar cheese was made in triplicate over a 3 month period and ripened for 238 days at 8 °C. Cell viability in cheese was lower for AM2 (a non-bitter strain) than for strain HP (a bitter strain). Autolysis, monitored by the level of the intracellular marker enzyme, lactate dehydrogenase (EC 1.1.1.27) in cheese ‘juice’ extracted by hydraulic pressure, was much greater in the cheese made using AM2 than that made with HP. Lipolysis was determined by the increase during ripening of individual free fatty acids (FFA) from butyric (C4[ratio ]0) to linolenic acid (C18[ratio ]3) measured using a high performance liquid chromatographic technique. Levels of individual FFA from butyric (C4[ratio ]0) to linolenic (C18[ratio ]3) acids increased significantly (P<0·05) during ripening in cheeses made with either starter culture. Palmitic (C16[ratio ]0) and oleic (C18[ratio ]1) acids were the most abundant FFA throughout ripening in all cheeses. Levels of caprylic (C8[ratio ]0), myristic (C14[ratio ]0), palmitic (C16[ratio ]0) and stearic (C18[ratio ]0) acids were significantly higher (P<0·05) in cheeses manufactured with Lc. lactis subsp. cremoris AM2 than in cheeses manufactured with Lc. lactis subsp. cremoris HP. Differences in levels of lipolysis between strains was not due to differences in the specific lipolytic or esterolytic activities in cell free extracts of the strains as measured by activity on triolein (lipase) and p-nitrophenylbutyrate (esterase) substrates. Therefore, evidence is provided for a relationship between the extent of starter cell autolysis and the level of lipolysis during Cheddar cheese ripening.
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MODI, RAJESH, Y. HIRVI, A. HILL, and M. W. GRIFFITHS. "Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk." Journal of Food Protection 64, no. 7 (July 1, 2001): 927–33. http://dx.doi.org/10.4315/0362-028x-64.7.927.
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The ability of Salmonella Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated. Raw milk and pasteurized milk were inoculated to contain 104 CFU/ml of a luminescent strain of Salmonella Enteritidis (lux) and 108 PFU/ml SJ2 phage. The milks were processed into Cheddar cheese following standard procedures. Cheese samples were examined for Salmonella Enteritidis (lux), lactic acid bacteria, molds and yeasts, coliforms, and total counts, while moisture, fat, salt, and pH values were also measured. Salmonella Enteritidis (lux) was enumerated in duplicate samples by surface plating on MacConkey novobiocin agar. Bioluminescent colonies of Salmonella Enteritidis were identified in the NightOwl molecular imager. Samples were taken over a period of 99 days. Counts of Salmonella Enteritidis (lux) decreased by 1 to 2 log cycles in raw and pasteurized milk cheeses made from milk containing phage. In cheeses made from milks to which phage was not added, there was an increase in Salmonella counts of about 1 log cycle. Lower counts of Salmonella Enteritidis (lux) were observed after 24 h in pasteurized milk cheese containing phage compared to Salmonella counts in raw milk cheese with phage. Salmonella Enteritidis (lux) survived in raw milk and pasteurized milk cheese without phage, reaching a final concentration of 103 CFU/g after 99 days of storage at 8°C. Salmonella did not survive in pasteurized milk cheese after 89 days in the presence of phage. However, Salmonella counts of approximately 50 CFU/g were observed in raw milk cheese containing phage even after 99 days of storage. In conclusion, this study demonstrates that the addition of phage may be a useful adjunct to reduce the ability of Salmonella to survive in Cheddar cheese made from both raw and pasteurized milk.
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Shaukat, Amal, Muhammad Nadeem, Tahir Mahmood Qureshi, Rabia Kanwal, Muhammad Sultan, Olivier Basole Kashongwe, Redmond R. Shamshiri, and Mian Anjum Murtaza. "Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese." Foods 10, no. 7 (July 19, 2021): 1661. http://dx.doi.org/10.3390/foods10071661.
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The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g., cumin, clove, and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze-dried water (WSE) and ethanol-soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove, and black pepper) were tested into a cheese matrix and only one level 0.2 g/100 g (0.2%) based on cheese weight was considered good after sensory evaluation. Findings of the present study revealed that ACE-inhibitory potential was the highest in processed cheese made from buffalo milk with the addition of 0.2% cumin, clove, and black pepper. A significant increase in ACE-inhibition (%) of processed cheddar cheese, as well as its WSE and ESE, was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.
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Farkye, Nana, and Patrick F. Fox. "Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin." Journal of Dairy Research 59, no. 2 (May 1992): 209–16. http://dx.doi.org/10.1017/s0022029900030454.
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SummaryPlasmin (EC 3.4.21.7) was added to cheese milk to assess its contribution to Cheddar cheese ripening; the activity of plasmin in the cheese was increased by levels ranging from 1·5 to 6 times that in the control cheeses. Even at the highest level of added plasmin, no activity was found in the whey. β-Casein was degraded faster in the experimental cheeses than in the controls, and the concentration of γ-caseins increased concomitantly. The total N in the water-soluble extract was up to ˜ 20% higher in the experimental than in the control cheeses but phosphotungstic acid-soluble N was not affected by the plasmin activity in the cheese. Several differences were apparent in the gel electropherograms of the water-soluble extracts of the experimental and control cheeses; some peptides were present at higher concentrations in the former, others in the latter, suggesting that plasmin contributes to both the formation and degradation of water-soluble peptides in cheese. The organoleptic quality of the plasmin-enriched cheeses was judged superior to that of the controls and ripening was considerably accelerated; a plasmin level 3–4 times the indigenous value appeared to be optimal. No bitterness was detected in any of the cheeses.
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H. Najim, Najim, and Charles H. White. "EFFECT OF PSYCHROTROPHIC BACTERIAL CONTAMINATION OF RAW MILK ON ORGANIC ACID CONTENT AND FLAVOROF AGED CHEDDAR CHEESE." Iraqi Journal of Veterinary Medicine 11, no. 1 (December 28, 1987): 67–81. http://dx.doi.org/10.30539/q4f61585.
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Cheddar cheese was made from milk which had been inoculated with psychrotrophs 48hr.. prior to pasteurization. This was compared to ‘control cheese. The cheese was stored at 7 °C and evaluated at 0, 5, 30, 60 and 180 days. ‘All cheese made with psychrotroph-treated milk had significant lower flavor score than control cheese. The predominant flavors of the 180 day-treated cheese were bitter and unclean. High performance. liquid chromatography (HPLC) analysis indicated significant increases of citric, pyruvic, lactic, formic, acetic and propionic acids with ‘aging of Cheddar cheese. Only orotic acid decreased with aging. The control cheese had lower values than the treated cheese for pyruvic, lactic and formic acids. The control cheese had higher propionic acid value than did the treated cheese.The aroma and flavor quality of Cheddar cheese was attributed to a delicate balance of organic acids produced as metabolites by culture bacteria during fermentation.
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Donaghy, J. A., N. L. Totton, and M. T. Rowe. "Persistence of Mycobacterium paratuberculosis during Manufacture and Ripening of Cheddar Cheese." Applied and Environmental Microbiology 70, no. 8 (August 2004): 4899–905. http://dx.doi.org/10.1128/aem.70.8.4899-4905.2004.
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ABSTRACT Model Cheddar cheeses were prepared from pasteurized milk artificially contaminated with high 104 to 105 CFU/ml) and low (101 to 102 CFU/ml) inocula of three different Mycobacterium paratuberculosis strains. A reference strain, NCTC 8578, and two strains (806PSS and 796PSS) previously isolated from pasteurized milk for retail sale were investigated in this study. The manufactured Cheddar cheeses were similar in pH, salt, moisture, and fat composition to commercial Cheddar. The survival of M. paratuberculosis cells was monitored over a 27-week ripening period by plating homogenized cheese samples onto HEYM agar medium supplemented with the antibiotics vancomycin, amphotericin B, and nalidixic acid without a decontamination step. A concentration effect was observed in M. paratuberculosis numbers between the inoculated milk and the 1-day old cheeses for each strain. For all manufactured cheeses, a slow gradual decrease in M. paratuberculosis CFU in cheese was observed over the ripening period. In all cases where high levels (>3.6 log10) of M. paratuberculosis were present in 1-day cheeses, the organism was culturable after the 27-week ripening period. The D values calculated for strains 806PSS, 796PSS, and NCTC 8578 were 107, 96, and 90 days, respectively. At low levels of contamination, M. paratuberculosis was only culturable from 27-week-old cheese spiked with strain 806PSS. M. paratuberculosis was recovered from the whey fraction in 10 of the 12 manufactured cheeses. Up to 4% of the initial M. paratuberculosis load was recovered in the culture-positive whey fractions at either the high or low initial inoculum.
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Najim, Najim Hadi. "Cheddar Cheese Fluoridation and Dental Health." Iraqi Journal of Veterinary Medicine 31, no. 1 (June 30, 2007): 126–33. http://dx.doi.org/10.30539/iraqijvm.v31i1.810.
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The main objective of this study was to determine what effect the additionof sodium fluoride would have on the Cheddar cheese quality. Raw milk waspasteurized and separated for three treatments as follows: control, supplementedwith 4 ppm and 40 ppm fluoride. Cheddar cheese was processed for eachtreatment and ripened for 120 days at 7oC and sampled at 60 and 120 days.Analyses performed included both sensory evaluation and gas chromatographywith headspace sampling (GCHS). Under conditions of this study significantP< 0.05 higher mean flavor and body/texture scores were observed in both thecontrol cheese samples and those with 4 ppm added fluoride than those with 40ppm added fluorides.The predominant flavor criticisms in Cheddar cheese treated with 40 ppm addedfluoride after 120 days were flat, lacks flavor and bitter. The predominantbody/texture criticisms noted in Cheddar cheese treated with 40 ppm addedfluoride after 120 days were open, mealy, corky, crumbly, pasty and curdy.GCHS results showed that Acetone, 2- butanone, ethanol, 2-pentanone andpropanol increased significantly (P< 0.05) with aging of the Cheddar cheese.However after 60 days of ripening, the control cheese had significantly (P<0.05) lower Acetone, 2-pentanone and higher ethanol values than the fluoridatedcheese. By 120 days, the control cheese had significantly (P< 0.05) higher 2-butanone values than both treated cheese and higher ethanol than the cheesefluoridated at 40 ppm.
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Samilyk, Marina, Anna Helikh, Natalia Bolgova, and Iryna Yaremenko. "INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE." EUREKA: Life Sciences 3 (May 31, 2020): 48–56. http://dx.doi.org/10.21303/2504-5695.2020.001327.
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The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market. The studied samples of Cheddar cheese, produced in accordance with the technological instructions approved in the prescribed manner, in compliance with the state sanitary regulations for dairy enterprises in accordance with GSP 4.4.4.011. According to the research results, all physicochemical, microbiological and toxicological indicators comply with the requirements of DSTU 6003:2008. It is proved that the introduction of activated carbon helps to reduce the amount of moisture without increasing the level of acidity in the finished product. Thus, ensuring the compliance of physico-chemical and microbiological indicators with the requirements of the standard. In the process of laboratory studies, the presence of carbohydrates in the control and experimental samples is revealed, which indicates the incomplete ripening of cheese in the process of cheddarization. It is established that the introduction of activated carbon during the ripening of cheese helps to reduce the amount of carbohydrates by 2.8%. The introduction of activated carbon helps to reduce the moisture content by 0.4%, in comparison with the sample without its use. The influence of activated carbon on the indicators of active and triturated acidity, which affect the safety indicators of cheddar cheese during storage for 30 days, is analyzed. As a result of the study, lower pH values of a sample of cheddar cheese with activated carbon are obtained, which helps to suppress the growth of conditionally pathogenic microflora of cheese and stabilizes microbiological parameters during storage of Cheddar cheese with activated carbon. It is proved that cheddar cheese with activated carbon maintains high quality indicators throughout the entire storage period
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Liu, He, Jun Li, Ping Geng, Yu Tang He, and Tao Ma. "Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening." Advanced Materials Research 881-883 (January 2014): 797–800. http://dx.doi.org/10.4028/www.scientific.net/amr.881-883.797.
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In this manuscript, flavor compounds development of Cheddar Cheese with addition of soybean pectin gel was investigated during ripening. A rapid and simple Solid-Phase Microextraction (SPME) procedure was used for identifying and classifying the volatile compounds. The result showed that addition of soybean pectin gel to cheese had similar flavor profiles with full-fat cheeses. Higher levels of acid volatile compounds and aldehydes were obtained in comparison with experimental cheese. Results simultaneously indicated that experimental cheeses contained high concentrations of volatile amine as soybean pectin gel promoting the volatile substances.
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MALIZIO, CARL J., JOAN HARROD, KRISTINE M. KAUFMAN, and ERIC A. JOHNSON. "Arginine Promotes Toxin Formation in Cheddar Cheese by Clostridium botulinum." Journal of Food Protection 56, no. 9 (September 1, 1993): 769–72. http://dx.doi.org/10.4315/0362-028x-56.9.769.
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The production of botulinal toxin by a mixture of spores of Clostridium botulinum types A and B was evaluated in Cheddar cheese supplemented with L-arginine (1% wt/wt) and containing one of three levels of sodium chloride (0, 0.9, or 1.8%). Botulinal toxin was formed in cheeses containing an increased level of L-arginine (1%) and reduced levels of sodium chloride (0 or 0.9%). No toxin was formed in Cheddar with arginine and 1.8% salt or in any of the cheeses not supplemented with arginine. The pH increased from 5.05–5.2 to 5.7–6.0 in the cheeses with increased arginine, but the pH change alone did not permit growth of C. botulinum. Metabolism of arginine may also have promoted the synthesis of compatible metabolites for salt resistance. The results indicate that an important factor supporting growth of C. botulinum in cheese is the availability of L-arginine.
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Srikandi, Srikandi. "UJI CEMARAN BAKTERI DAN CENDAWAN PADA KEJU KASAR (Cheddar)." Jurnal Sains Natural 2, no. 1 (November 25, 2017): 92. http://dx.doi.org/10.31938/jsn.v2i1.38.
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Contamination Test of Bacteria and Fungi on Rough Cheese (Cheddar) Foodstuffs such as cheese as a source of nutrition for humans, is also a food source for microorganisms. The growth of microorganisms in foodstuffs can cause adverse or beneficial change. Quality cheese can be seen from the presence of bacteria and mildew stains on the cheese samples. This study aimed to determine quantitatively the presence of bacteria and fungi in ten samples of coarse cheese (Cheddar) from five traditional markets in Bogor. Testing performed at the microbiology laboratory a contamination of bacteria of Salmonella sp and Listeria monocytogenes and yeast. The research results from ten samples of coarse cheese (Cheddar) had stain of pathogenic bacteria of Listeria monocytogenes and Salmonella sp Based on standar method of SNI 19-2897 – 1992 was negative/25g of sampel or mold and yeast was <10 cfu / g. Sample Zt was concluded that no contamination and Save to be consumend. Key words : Cheese (Cheddar), Bacteri and Fungi ABSTRAK Bahan makanan seperti keju selain merupakan sumber gizi bagi manusia, juga merupakan sumber makanan bagi mikroorganisme. Pertumbuhan mikroorganisme dalam bahan pangan dapat menyebabkan perubahan yang merugikan atau menguntungkan. Kualitas keju dapat dilihat dari keberadaan cemaran bakteri dan cendawan, pada sampel keju. Penelitian ini bertujuan untuk mengetahui secara kuantitatif keberadaan bakteri dan cendawan pada sepuluh sampel keju kasar (Cheddar) dari lima pasar tradisional di Bogor. Pengujian dilakukan di laboratorium mikrobiologi berupa uji cemaran bakteri Salmonella sp, Listeria monocytogenes dan cendawan. Data hasil penelitian dari sepuluh sampel keju kasar (Cheddar) diantaranya untuk cemaran bakteri patogen Salmonella sp dan Listeria monocytogenes berdasarkan metode SNI 19-2897-1992 hasilnya yaitu negatif/25g serta kapang dan khamir hasilnya < 10 cfu/g sehingga nilai cemaran mikroba dikatan memenuhi standar dan layak untuk dikonsumsi.Kata kunci : Keju (Cheddar), Bakteri dan Cendawan
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Poveda, Justa M., Lourdes Cabezas, Sinéad Geary, and Paul LH McSweeney. "Isolation and identification of some major peptides in the ethanol-soluble fraction of the pH 4·6-soluble extract from Manchego cheese." Journal of Dairy Research 73, no. 1 (January 24, 2006): 87–90. http://dx.doi.org/10.1017/s0022029905001500.
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Proteolysis is one of the major biochemical events which takes place during cheese ripening and its degradation products, amino acids and peptides, have a considerable influence on the sensory characteristics of cheese (Urbach, 1993). Primary proteolysis leads to the formation of large water-insoluble peptides and smaller water-soluble peptides. Several peptides from bovine milk cheeses have been isolated and identified, particularly from Cheddar cheese (e.g., McSweeney et al. 1994; Singh et al. 1994, 1995, 1997; Gouldsworthy et al. 1996; Fernández et al. 1998). However, there are few data available on the identification of peptides from ewes’ milk cheeses, although Michaelidou et al. (1998) identified some major peptides in the water-soluble fraction of Feta cheese (ewe's milk cheese).
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Ismail, S. N., M. S. A. Latip, and M. A. Mohamad. "Production and Characterisation of Cheddar Cheese-like from Cocos Nucifera L." IOP Conference Series: Materials Science and Engineering 1176, no. 1 (August 1, 2021): 012044. http://dx.doi.org/10.1088/1757-899x/1176/1/012044.
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Abstract Traditionally, cheese is made from animal milk and had been introduced a long time ago. The increasing demand for cheese has caused a substantial commercialise production that led to animal exploitation and environmental pollution. Henceforth, this study aims to produce and characterise Cheddar Cheese-like attributes made of coconut cream from Cocos Nucifera L. The shelf life analysis, colour analysis used Chroma Meter CR-410, pH value analysis, meltability analysis, and sensory evaluation were conducted through the meltability test, descriptive test, paired comparison test and a consumer preference test. The results illustrated that shelf life is extended below danger zone temperature, and there is a distinct colour of Cheddar Cheese-like colour compared to regular cheese. The Cheddar Cheese-like managed to mimic the effect of melting cheese and was accepted by most of the respondents based on the appearance (93.3 per cent), aroma (86.7 per cent), taste (93.3 per cent), texture (73.3 per cent), and consistency (86.7 per cent) characteristic. Subsequently, preferences analysis shows 56.7 per cent of the respondents prefer Cheddar Cheese-like over the regular cheese. Therefore, based on the result, this study concludes that coconut milk can be an alternative to producing a cheese-like product that will benefit the consumer of different diet and allergies and at the same time preserve the environment for sustainability reason.
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Ismail, S. N., M. S. A. Latip, and M. A. Mohamad. "Production and Characterisation of Cheddar Cheese-like from Cocos Nucifera L." IOP Conference Series: Materials Science and Engineering 1176, no. 1 (August 1, 2021): 012044. http://dx.doi.org/10.1088/1757-899x/1176/1/012044.
Full textAbstract:
Abstract Traditionally, cheese is made from animal milk and had been introduced a long time ago. The increasing demand for cheese has caused a substantial commercialise production that led to animal exploitation and environmental pollution. Henceforth, this study aims to produce and characterise Cheddar Cheese-like attributes made of coconut cream from Cocos Nucifera L. The shelf life analysis, colour analysis used Chroma Meter CR-410, pH value analysis, meltability analysis, and sensory evaluation were conducted through the meltability test, descriptive test, paired comparison test and a consumer preference test. The results illustrated that shelf life is extended below danger zone temperature, and there is a distinct colour of Cheddar Cheese-like colour compared to regular cheese. The Cheddar Cheese-like managed to mimic the effect of melting cheese and was accepted by most of the respondents based on the appearance (93.3 per cent), aroma (86.7 per cent), taste (93.3 per cent), texture (73.3 per cent), and consistency (86.7 per cent) characteristic. Subsequently, preferences analysis shows 56.7 per cent of the respondents prefer Cheddar Cheese-like over the regular cheese. Therefore, based on the result, this study concludes that coconut milk can be an alternative to producing a cheese-like product that will benefit the consumer of different diet and allergies and at the same time preserve the environment for sustainability reason.
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Agrawal, Panna, and Ashraf N. Hassan. "Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture." Journal of Dairy Research 75, no. 2 (May 2008): 182–88. http://dx.doi.org/10.1017/s0022029908003294.
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In a previous study, ultrafiltration (UF) at 1·2×reduced residual chymosin activity and bitterness in exopolysaccharide (EPS)-positive reduced fat Cheddar cheese. The objective of this research was to study the effect of this level of concentration on the textural and functional characteristics of the reduced fat cheese. Ultrafiltration (1·2×) did not affect the hardness, cohesiveness, adhesiveness, chewiness, and gumminess of EPS-positive cheese. The 6-month old UF cheeses were springier than non-UF cheeses. However, the springiness of the EPS-positive cheese made from UF milk was much lower than that of the EPS-negative cheeses. Texture of the EPS-negative cheese was more affected by UF than that of the EPS-positive cheese. Differences were seen in the extent of flow between UF and non-UF cheeses at 1 and 3-months but not after 6 months ripening. Ultrafiltration increased the elastic modulus in the 6-month old EPS-positive cheeses. Higher body and texture scores were given to EPS-positive cheeses than the EPS-negative ones. Sensory panelists found the body of the UF and non-UF cheeses to be similar.
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Amenu, B., T. Cowan, H. Deeth, and R. Moss. "Impacts of feeding system and season on milk composition and Cheddar cheese yield in a subtropical environment." Australian Journal of Experimental Agriculture 46, no. 3 (2006): 299. http://dx.doi.org/10.1071/ea04068.
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Milk obtained from cows on 2 subtropical dairy feeding systems were compared for their suitability for Cheddar cheese manufacture. Cheeses were made in a small-scale cheesemaking plant capable of making 2 blocks (about 2 kg each) of Cheddar cheese concurrently. Its repeatability was tested over 10 separate cheesemaking days with no significant differences being found between the 2 vats in cheesemaking parameters or cheese characteristics. In the feeding trial, 16 pairs of Holstein–Friesian cows were used in 2 feeding systems (M1, rain-grown tropical grass pastures and oats; and M5, a feedlot, based on maize/barley silage and lucerne hay) over 2 seasons (spring and autumn corresponding to early and late lactation, respectively). Total dry matter, crude protein (kg/cow.day) and metabolisable energy (MJ/cow.day) intakes were 17, 2.7, and 187 for M1 and 24, 4, 260 for M5, respectively. M5 cows produced higher milk yields and milk with higher protein and casein levels than the M1 cows, but the total solids and fat levels were similar (P > 0.05) for both M1 and M5 cows. The yield and yield efficiency of cheese produced from the 2 feeding systems were also not significantly different. The results suggest that intensive tropical pasture systems can produce milk suitable for Cheddar cheese manufacture when cows are supplemented with a high energy concentrate. Season and stage of lactation had a much greater effect than feeding system on milk and cheesemaking characteristics with autumn (late lactation) milk having higher protein and fat contents and producing higher cheese yields.
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Fitzsimons, N. A., T. M. Cogan, S. Condon, and T. Beresford. "Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese." Applied and Environmental Microbiology 65, no. 8 (August 1, 1999): 3418–26. http://dx.doi.org/10.1128/aem.65.8.3418-3426.1999.
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ABSTRACT Non-starter lactic acid bacteria were isolated from 14 premium-quality and 3 sensorially defective mature Irish Cheddar cheeses, obtained from six manufacturers. From countable plates ofLactobacillus-selective agar, 20 single isolated colonies were randomly picked per cheese. All 331 viable isolates were biochemically characterized as mesophilic (i.e., group II)Lactobacillus spp. Phenotypically, the isolates comprised 96.4% L. paracasei, 2.1% L. plantarum, 0.3%L. curvatus, 0.3% L. brevis, and 0.9% unidentified species. Randomly amplified polymorphic DNA (RAPD) analysis was used to rapidly identify the dominant strain groups in nine cheeses from three of the factories, and through clustering by the unweighted pair group method with arithmetic averages, an average of seven strains were found per cheese. In general, strains isolated from cheese produced at the same factory clustered together. The majority of isolates associated with premium-quality cheese grouped together and apart from clusters of strains from defective-quality cheese. No correlation was found between the isomer of lactate produced and RAPD profiles, although isolates which did not ferment ribose clustered together. The phenotypic and genotypic methods employed were validated with a selection of 31 type and reference strains of mesophilicLactobacillus spp. commonly found in Cheddar cheese. RAPD analysis was found to be a useful and rapid method for identifying isolates to the species level. The low homology exhibited between RAPD banding profiles for cheese isolates and collection strains demonstrated the heterogeneity of the L. paracasei complex.
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PENEL, ANTONY J., and FRANK V. KOSIKOWSKI. "Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods." Journal of Food Protection 53, no. 4 (April 1, 1990): 321–23. http://dx.doi.org/10.4315/0362-028x-53.4.321.
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Aspergillus oryzae (ATCC, 12892) was studied for its ability to produce Beta-Nitropropionic Acid (BNP) in selected high protein and carbohydrate-rich foods. Portions of 35 grams of white potato, yellow sweet potato, ripe banana, freshly made Indonesian tempeh, and Cheddar cheeses loosely packed in petri dishes were inoculated with a spore suspension of A. oryzae. In Blue and Camembert cheese samples, the test organism was added along with the penicillium molds during manufacture. Ten imported mold-ripened cheeses obtained from a retail outlet in New York City were also tested. All food specimen were assayed for BNP. The Aspergillus contaminant did not produce BNP in Camembert and Bleu cheeses; but in Cheddar, production occurred when mold contaminated cheese was maintained at approximately room temperature. Indonesian tempeh provided a poor substrate for the production of this mold toxin, but A. oryzae flourished on cooked sweet potato, white potato and ripe banana and produced BNP. Synthesis in yellow sweet potato was significantly less than in the other carbohydrates.
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Huppertz, Thom, Patrick F. Fox, and Alan L. Kelly. "Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure." Journal of Dairy Research 71, no. 4 (November 2004): 496–99. http://dx.doi.org/10.1017/s0022029904000494.
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High pressure (HP) processing has attracted considerable interest in dairy research in recent years; its effects on cheese have been reviewed by O'Reilly et al. (2001). HP treatment of cheese may influence several of its properties, e.g., for hard and semi-hard cheeses, such as Cheddar and Gouda, the most notable effects are on the texture and rate of ripening. HP treatment increased elasticity and improved organoleptic properties of Gouda cheese (Kolakowski et al. 1998). Messens et al. (2000) reported that, immediately after treatment at 400 MPa, Gouda cheese was less rigid and solid-like and more viscoelastic than untreated cheese. HP treatment also enhances the functional properties of Mozzarella cheese (Johnston & Darcy, 2000; O'Reilly et al. 2002).
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Nasri, Haniyah Atsila, Lendrawati Lendrawati, and Bambang Ristiono. "Perbandingan Efektifitas Susu Sapi Cair Kemasan dan Keju Cheddar Kemasan dalam Membantu Menaikkan pH Saliva." Andalas Dental Journal 8, no. 1 (June 1, 2020): 24–31. http://dx.doi.org/10.25077/adj.v8i1.195.
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Objective: Oral acidity level that can be assessed from salivary pH is one of indicator for oral health. Diet can change the pH level of saliva, in which low salivary pH caused demineralization of dental email. Milk and cheese have been proven to increase salivary pH because of anticariogenic activity due to the content of casein, calcium, and casein phosphopeptides. This study was aimed to compare the effectivity of packaged cow’s milk and packaged Cheddar cheese to increase salivary pH.; Method: This study was an experimental study with pretest-posttest design. Samples were 35 students in Dentistry of Andalas University, which corresponding to inclusion criteria consumed 125ml packaged cow’s milk and 17gr packaged cheddar cheese in 1 minute on two different days. Salivary pH was measured at time intervals of 5 minutes after consuming soft drink, 5, 10, 15, and 30 minutes after consuming packaged cow’s milk and packaged Cheddar cheese. The data was analyzed by using Wilcoxon and Mann-Whitney statistic test; Result: Wilcoxon test result showed no significant difference in packaged cow’s milk group (p>0,05), and there was a significant difference in packaged cheddar cheese group (p<0,05). Mann-Whitney test result showed a significant difference at 5 and 10 minutes posttest between two groups (p<0,05); Conclusion: There was significant difference in salivary pH between two groups. Packaged cheddar cheese showed significant difference in salivary pH after consumption than packaged cow’s milk.
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Nasri, Haniyah Atsila, Lendrawati Lendrawati, and Bambang Ristiono. "Perbandingan Efektifitas Susu Sapi Cair Kemasan dan Keju Cheddar Kemasan dalam Membantu Menaikkan pH Saliva." Andalas Dental Journal 8, no. 1 (June 1, 2020): 25–32. http://dx.doi.org/10.25077/adj.v8i1.106.
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Objective: Oral acidity level that can be assessed from salivary pH is one of indicator for oral health. Diet can change the pH level of saliva, in which low salivary pH caused demineralization of dental email. Milk and cheese have been proven to increase salivary pH because of anticariogenic activity due to the content of casein, calcium, and casein phosphopeptides. This study was aimed to compare the effectivity of packaged cow’s milk and packaged Cheddar cheese to increase salivary pH.; Method: This study was an experimental study with pretest-posttest design. Samples were 35 students in Dentistry of Andalas University, which corresponding to inclusion criteria consumed 125ml packaged cow’s milk and 17gr packaged cheddar cheese in 1 minute on two different days. Salivary pH was measured at time intervals of 5 minutes after consuming soft drink, 5, 10, 15, and 30 minutes after consuming packaged cow’s milk and packaged Cheddar cheese. The data was analyzed by using Wilcoxon and Mann-Whitney statistic test; Result: Wilcoxon test result showed no significant difference in packaged cow’s milk group (p>0,05), and there was a significant difference in packaged cheddar cheese group (p<0,05). Mann-Whitney test result showed a significant difference at 5 and 10 minutes posttest between two groups (p<0,05); Conclusion: There was significant difference in salivary pH between two groups. Packaged cheddar cheese showed significant difference in salivary pH after consumption than packaged cow’s milk.
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LALEYE, L. C., R. E. SIMARD, B. H. LEE, R. A. HOLLEY, and R. N. GIROUX. "Involvement of Heterofermentative Lactobacilli in Development of Open Texture in Cheeses." Journal of Food Protection 50, no. 12 (December 1, 1987): 1009–12. http://dx.doi.org/10.4315/0362-028x-50.12.1009.
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Samples of Canadian Cheddar and Oka cheeses which exhibited gas formation and fissure defects were examined microbiologically. Analyses revealed that lactobacilli, especially heterofermentative types, as well as organisms capable of using citrate were more numerous in defective cheeses than in high quality products. Higher numbers of viable lactobacilli were obtained in assays where APT or MRS media were used than when MRS adjusted to pH 5.5 or Rogosa agar were used, especially when younger cheeses were sampled. The number of lactic streptococci did not differ between good quality Cheddar or rejected aged cheese. Coliforms, staphylococci, yeasts, molds and Clostridia appeared to have no relationship with the formation of gas in cheeses late in the maturation process.