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Dias, Benjamin. "Methanethiol and Cheddar Cheese Flavor". DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5465.
Pełny tekst źródłaFedrick, Ian Allan. "Accelerated ripening of cheddar cheese". Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35957/1/35957_Fedrick_1986.pdf.
Pełny tekst źródłaGouldsworthy, 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.
Pełny tekst źródłaHort, Joanne. "Cheddar cheese : its texture, chemical composition and rheological properties". Thesis, Sheffield Hallam University, 1997. http://shura.shu.ac.uk/19833/.
Pełny tekst źródłaBeardsley, Richard James. "Growth of E. coli in reduced salt cheddar cheese". Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/63231.
Pełny tekst źródłaDissertation (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.
Pełny tekst źródłaAgarwal, 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.
Pełny tekst źródłaArora, 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.
Pełny tekst źródłaPoveda, Mariela Fernanda. "EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE". DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/1056.
Pełny tekst źródłaKleinhenz, 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.
Pełny tekst źródłaTitle 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
Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening". Thesis, View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.
Pełny tekst źródłaRoyyala, Vishal Kumar. "Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions". Master's thesis, Mississippi State : Mississippi State University, 2008. http://library.msstate.edu/etd/show.asp?etd=etd-11062008-133332.
Pełny tekst źródłaAmenu, Boka. "Environmental and dietary effects on milk composition and cheddar cheese yield /". [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18661.pdf.
Pełny tekst źródłaGoosen, Claire. "Consumer acceptance of cheddar cheese : intrinsic, extrinsic and socio-demographic influences". Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86490.
Pełny tekst źródłaENGLISH ABSTRACT: The objective of this study was to determine the sensory characteristics of Cheddar cheese that drive consumer acceptance. In addition, it investigated whether specific sensory profiles would satisfy specific consumer segments to ultimately facilitate greater acceptance and consumption of Cheddar cheese. A trained panel applied descriptive sensory analysis (DSA) to characterise the sensory attributes of six commercially produced cheeses ranging in maturity from 1 to 32 months. The cheese samples were differentiated by appearance, aroma, flavour and textural attributes. A consumer panel comprising of 115 target consumers rated preference for the cheeses on a 9-point hedonic scale. Moreover consumers completed a screener designed to collect socio-demographic information and opinions on cheese and cheese products. Instrumental colour analysis was performed on the cheese samples and in-depth consumer opinions and attitudes towards cheese were examined using the focus group technique. Analysis of variance (ANOVA) was conducted on the sensory and instrumental data, as well as the consumer liking and perception data. Additionally, a t-test was performed at a 5% significance level to determine the direction of the difference between the mean values. Multivariate analyses were performed on the sensory and consumer data to determine whether relationships existed between sample attributes and consumer liking. Consumer acceptability scores were segmented by agglomerative hierarchical clustering (AHC) using Ward’s test. ANOVA was performed on the consumer data per cluster for colour liking, texture liking, flavour liking and overall liking. Partial least squares regression (PLS) was performed in an attempt to relate consumer degree of liking data, the socialdemographic and attitudinal data, as well as the sensory and instrumental data. The younger cheeses; Gouda at one month, Edam at two months and Cheddar at 4 months were characterised as glossy, with a buttery and creamy aroma; creamy flavour, salty and slightly sour taste combined with lingering cheese flavour. Textures were described as creamy, springy and rubbery. Sensory attributes of visible white crystals, moisture seepage, brothy and Cheddar aromas; brothy, Cheddar and prickle flavours together with textural attributes of firm, hard, crumbly, grainy and teeth-coating characterised the aged Cheddar cheeses. Flavour development was not progressive as the cheeses aged and atypical flavour development was identified in the Cheddar cheese aged to 8 and 15 months, respectively. Flavour followed by price and convenience drive cheese purchase amongst this group of consumers. From a sensory perspective, glossy appearance, a red hue and yellow colour drive cheese colour liking. Texture liking is driven by springy and hard attributes. Flavour liking is driven by cooked milk, buttery and creamy aroma and creamy flavour. Finally overall cheese liking is driven by glossy appearance; cooked milk, buttery and creamy aroma; creamy flavour; springy and creamy texture; specific instrumental colour values, as well as fat, moisture and salt content. Three clusters per variable of colour, texture, flavour and overall liking of cheese were identified through segmentation performed on the preference data. Results indicate that consumers are not homogenous in their sensory requirements, attitudes and behaviour towards cheese. Based on the consumer preference for specific sensory characteristics of cheese, consumer segments can be identified and cheese can be optimised to satisfy these sensory requirements.
AFRIKAANSE OPSOMMING: Die doel van hierdie studie was eerstens om te bepaal watter spesifieke sensoriese eienskappe van Cheddarkaas verbruikersaanvaarbaarheid dryf, en tweedens om verbruikersdata te segmenteer ten einde vas te stel of verskillende verbruikersegmente verskillende voorkeure het wat betref Cheddarkaas. Kennis hiervan sal uiteindelik bydra tot verhoogde verbruikerstevredentheid, en dus verhoogde verkope van Cheddarkaas op die plaaslike mark. Beskrywende sensoriese analise en ’n opgeleide paneel is gebruik om die sensoriese eienskappe van ses kommersiële kaas variante te bepaal. Instrumentele kleuranalise is ook bepaal. Die monsters kaas het gewissel in ouderdom (van 1 tot 32 maande veroudering), asook in voorkoms, aroma, geur, smaak en teksturele eienskappe. ’n Verbruikerspaneel bestaande uit 115 individue het die voorkeur en aanvaarbaarheid van die ses variante kaas ge-evalueer deur gebruik te maak van die 9-punt hedoniese skaal. Sosio-demografiese inligting en verbruikeropinies betreffende kaas is ook versamel. Ten laaste is die fokusgroep tegniek gebruik om in-diepte inligting te verkry wat betref verbruikeropinies en –houdings ten opsigte van Cheddarkaas. Analise van variansie (ANOVA) is op sensoriese, instrumentele en verbruikersdata toegepas. T-toets is by ‘n betekenispeil van 5% uitgevoer om te bepaal of daar per eienskap betekenisvolle verskille tussen monstergemiddeldes was. Meerveranderlike analise is uitgevoer op die sensoriese en verbruikerdata ten einde te bepaal of spesifieke sensoriese produkeienskappe verbruikersvoorkeur dryf. Ward se statistiese groepering is gebruik om te bepaal of die verbruikers in verskillende voorkeursegmente gegroepeer kan word. Hierna is ANOVA op elke segment uitgevoer ten einde per segment verbruikersvoorkeur van die onderskeie produkte te bepaal wat betref voorkoms, geur en tekstuur. Meervoudige regressie analise is toegepas om die verwantskap tussen verbruikervoorkeur-, houding- en sosio-demografiese eienskappe van die verbruikers te bepaal, asook tussen die sensoriese en instrumentele produkeienskappe. Die kase wat vir ‘n kort tydperk verouder is, m.a.w. Gouda, Edam en Cheddar na 4 maande veroudering is beskryf as glansend, met ‘n ryk botter en romerige aroma, romerige geur, sout en effense suur smaak, asook ‘n standhoudende kaasgeur. Teksturele eienskappe van hierdie drie kaassoorte is beskryf as romerig, veerkragtig en effe rubberig. Die Cheddar kase wat langer verouder is, het tekens getoon van sigbare wit kristalle en sinerese op die kaasoppervlak, ‘n prikgevoel op die tong, asook sopagtige (“brothy”) en Cheddaragtige aromas en geure. Die teksturele eienskappe van die verouderde Cheddar kase is beskryf as ferm, hard, krummelagtig en greinerig, asook met’n geneigdheid van die kaas om aan die tande vas te kleef. Geurontwikkeling het nie progressief plaasgevind soos die kase verouder het nie. Die Cheddar kase wat onderskeidelik vir 8 en 15 maande verouder is, het atipiese geurontwikkeling getoon. Belangrike faktore wat tydens die aankoop van kaas’n rol speel, en dus voorkeur dryf is eerstens geur, tweedens prys en derdens produk-gemak. Sensoriese aspekte wat voorkeur dryf, is ‘’n glansende voorkoms en effe rooierige-gelerige kleur. Tekstuur voorkeure sluit in veerkragtiheid en hardheid, terwyl geur voorkeure die volgende insluit: romerige, botterige en melk aromas, asook ‘n romerige geur. In die geheel gesien, dryf die volgende eienskappe dus verbruikersvoorkeur: kaas met ‘n glansende voorkoms, geure soos botteragtig, roomagtig en melkerig en teksture soos veerkragtig en romerig. Voedinstofinhoud beȉnvloed ook verbruikersvoorkeur, nl. soutinhoud, vetinhoud en voginhoud. Segmentasie van verbruikersdata het getoon dat die onderskeie verbruikersegmente nie ooreenstem wat betref hul verbruikersvoorkeure, houdings en persepsies van kaassorte nie. Die resultate het egter spesifike sensoriese rigtingwysers geidentifiseer wat die bedryf kan gebruik om kaas te produseer vir elk van die onderskeie marksegmente.
Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening". View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.
Pełny tekst źródłaA thesis submitted to the University of Western Sydney, College of Health and Science, Centre for Plant and Food Science, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliographical references.
Reinbold, Robert S. "Factors Affecting Moisture Distribution in 290-Kilogram Stirred-Curd Cheddar Cheese Blocks". DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5369.
Pełny tekst źródłaVenter, Tania. "Modelling the catabolite and microbiological profile of cheddar cheese manufactured from ayrshire milk". Thesis, Bloemfontein : Central University of Technology, Free State, 2010. http://hdl.handle.net/11462/127.
Pełny tekst źródłaBranded dairy products have lately become a global trend. As a result of this, the origin of the milk used in the manufacturing of branded cheeses must be declared by the producer, since it is known that these products are highly adulterated with foreign milk. In South Africa, branded Ayrshire Cheddar cheese has become highly popular due to its unique organoleptic properties and in light of claims that it ripens much faster than cheese made from other milk (not including Ayrshire). This study was therefore directed to investigate the unique properties of branded Ayrshire Cheddar cheese versus Cheddar cheese manufactured from a mixture of other breeds’ milk (not including Ayrshire milk) and to establish a catabolite profile for each cheese type. The outlay of the thesis was constructed into six chapters each with its own outcomes. The first chapter focused on the variations between the two Cheddar cheese batches (produced from Ayrshire and other breeds’ milk) with regards to organic acid, selected chemical parameters and starter microbiotia. In the following three chapters mathematical models were developed that would predict organic-; fatty and amino acid fluxtuations respectively in the cheese made from Ayrshire and other milk. In the last chapter two artificial neural networks were designed with the two starter organisms, Lactococcus lactis and Streptococcus thermophilus as variable indicator respectively. Thirty-two cheese samples of each batch (pure Ayrshire (4) / mix breed with no Ayrshire (4)) were ripened and samples were analysed under the same conditions on the following days after production: 2, 10, 22, 36, 50, 64, 78, and 92. In the subsequent chapters, the following analysis were done on each day of analysis: organic acid by means of high performance liquid chromatography (HPLC); fatty acids by means of Gas Chromatography Mass Spectometry (GCMS); amino acids by means of GC-MS; microbial analysis by means of traditional methods, total DNA extraction and polymerase chain reaction (PCR); and standard chemical analysis for moisture, NaCl and pH. In the first research chapter, the minimum and maximum (min/max) values, standard deviations and proposed rel X values of organic acids were evaluated in Ayrshire and the mixed-breed Cheddar cheese, and showed that isovaleric acid is the organic acid with the least variation relative to concentration in both cheeses and it was assumed that this organic acid is the most effective indicator of cheese uniformity. Clear differences in organic acids, chemical variables and starter micro-organisms were also evident in the two cheese batches. Results obtained from the regression models which was defined for each organic -; amino - and fatty acid by means of mathematical equations can be used by the manufacturer to achieve i.e. the selection of cheese for specialist lines, the early exclusion of defective cheeses, and the establishment of brand origin (Ayrshire vs. mixed-breed Cheddar cheeses). The regression graphs also illustrate unique flux patterns in Ayrshire and the mixed-breed in terms of organic -, fatty -, and amino acid content. In the last chapter, the discrimination between the two batches was respectively done via artificial neural network (ANN) modelling of Lactococcus lactis and Streptococcus thermophilus as indicator organisms. The ANN consisted of a multilayered network with supervised training arranged into an ordered hierarchy of layers, in which connections were allowed only between nodes in immediately adjacent layers. The construction thereof allowed for two output nodes, connected to an input layer consisting of two nodes to which the inputs were connected. In both cheeses the results from the ANN showed acceptable classification of the cheeses based on the counts of L. lactis and S. thermophilus.
Doxey, David Gary. "An Observational Study of Physicochemical Changes in Cheddar Enzyme-Modified Cheese During Incubation". BYU ScholarsArchive, 2019. https://scholarsarchive.byu.edu/etd/8266.
Pełny tekst źródłaBland, Julie H. "Jersey milk suitability for Cheddar cheese production : process, yield, quality and financial impacts". Thesis, University of Reading, 2015. http://centaur.reading.ac.uk/40665/.
Pełny tekst źródłaKhosrowshahi-asl, A. "A study of the interaction of heat and concentration in the preparation of milk for cheesemaking". Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.380834.
Pełny tekst źródłaEccles, Robert. "Relationship of the non-volatile, water-soluble fraction of cheddar cheese to its quality". Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321280.
Pełny tekst źródłaTansman, Gil Fils. "Exploring the nature of crystals in cheese through X-ray diffraction". ScholarWorks @ UVM, 2014. http://scholarworks.uvm.edu/graddis/321.
Pełny tekst źródłaCilliers, Frans Pieter. "A biochemical study of the effect of ultraviolet treatment on bovine milk and Cheddar cheese". Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/97803.
Pełny tekst źródłaENGLISH ABSTRACT: This study describes: 1. The evaluation of a novel, patented thin-film, turbulent-flow Ultravioletdisinfection system as an alternative processing method to thermal pasteurisationfor the disinfection of bovine milk. 2. The microbial, biochemical and sensory characterization of bovine milk treated by heat and Ultraviolet light and then used for the commercial production of Cheddarcheese. 3. The microbial, biochemical and sensory characterization of commercial Cheddarcheese produced from bovine milk treated by heat and Ultraviolet light.
AFRIKAANSE OPSOMMING: Hierdie studie beskryf: 1. Die evaluasie van ‘n unieke, gepatenteerde dun-film, turbulente vloeiUltravioletsisteem as ‘n alternatief vir termiese pasteurisasie vir die behandeling van beesmelk. 2. Die mikrobiologiese-, biochemiese- en sensoriese karakterisasie van beesmelkbehandel met hitte en Ultravioletlig gebruik vir kommersiële produksie van Cheddar kaas. 3. Die mikrobiologiese-, biochemiese- en sensoriese karakterisasie van kommersiëleCheddarkaas vervaardig van beesmelk wat behandel is met hitte en Ultravioletlig.
Subramanian, Anand Swaminathan. "Monitoring Flavor Quality, Composition and Ripening Changes of Cheddar Cheese Using Fourier-Transform Infrared Spectroscopy". The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243949818.
Pełny tekst źródłaLance, Rebekah M. "Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor". DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/1004.
Pełny tekst źródłaSoeryapranata, Elly. "Characterization of aminopeptidase N and endopeptidases E, O, O2, O3 from Lactobacillus helveticus WSU19, a Lactobacilli with industrial significance". Online access for everyone, 2005. http://www.dissertations.wsu.edu/Dissertations/Summer2005/e%5Fsoeryapranata%5F071205.pdf.
Pełny tekst źródłaFranssen, Lauren Rene. "Antimicrobial properties and diffusion modeling of preservative-containing whey protein films and coatings on cheddar cheese /". For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2002. http://uclibs.org/PID/11984.
Pełny tekst źródłaOrtakci, Fatih. "Contribution of a Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species to Late Gassy Defect in Cheddar Cheese". DigitalCommons@USU, 2015. https://digitalcommons.usu.edu/etd/4255.
Pełny tekst źródłaGummalla, Sanjay. "Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese". DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5454.
Pełny tekst źródłaWadhwani, Ranjeeta. "Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses". DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/1154.
Pełny tekst źródłaBulbul, Kanak. "Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds made from Recombined Concentrated Milk". DigitalCommons@USU, 2019. https://digitalcommons.usu.edu/etd/7440.
Pełny tekst źródłaYoung, Michael J. "Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract". DigitalCommons@USU, 2011. https://digitalcommons.usu.edu/etd/1029.
Pełny tekst źródłaSuloff, Eric Charles. "Comparative Study of Semisynthetic Derivative of Natamycin and the Parent Antibiotic on the Spoilage of Shredded Cheddar Cheese". Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/35937.
Pełny tekst źródłaMaster of Science
Singleton, Tyler J. "The Effect of Exopolysaccharide-producing Streptococcus thermophilus MR1C on Functionality in High Moisture Cheddar-type Cheese". DigitalCommons@USU, 2007. https://digitalcommons.usu.edu/etd/5537.
Pełny tekst źródłaShrestha, Subash. "Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese". DigitalCommons@USU, 2012. https://digitalcommons.usu.edu/etd/1163.
Pełny tekst źródłaVenter, P., T. Venter, N. Luwes, Smidt O. De i J. F. R. Lues. "Towards the discrimination of milk (origin) applied in cheddar cheese manufacturing through the application of an artificial neural network approach on Lactococcus lactis profiles". Journal for New Generation Sciences, Vol 11, Issue 1: Central University of Technology, Free State, Bloemfontein, 2013. http://hdl.handle.net/11462/632.
Pełny tekst źródłaAn artificial neural network (ANN) that is able to distinguish between Cheddar cheese produced with milk from mixed and single breed sources was designed. Samples of each batch (4 pure Ayrshire/4 mixed with no Ayrshire milk) were ripened for 92 days and analysed every 14 days. A novel ANN was designed and applied which, based only on Lactococcus lactis counts, provided an acceptable classification of the cheeses. The ANN consisted of a multi-layered network with supervised training arranged in an ordered hierarchy of layers, in which connections were allowed only between nodes in immediately adjacent layers.
Rasmussen, Taylor. "Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese". DigitalCommons@USU, 2007. https://digitalcommons.usu.edu/etd/5543.
Pełny tekst źródłaChen, Manxiang. "Study of Ripening Characteristics of Full-Fat and Low-Fat Cheddar Cheese Using Fourier Transform Infrared Spectroscopy and Texture Analyzer". DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5448.
Pełny tekst źródłaRoberts, Alison K'Ann. "The Effect of Sorbic Acid on the Survival oOf Escherichia coli 0157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus on Shredded Cheddar and Mozzarella Cheese". Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/31440.
Pełny tekst źródłaMaster of Science
Ummadi, Madhavi. "Tryptophan Catabolism in Brevibacterium linens BL2". DigitalCommons@USU, 2002. https://digitalcommons.usu.edu/etd/5501.
Pełny tekst źródłaAyala-Bribiesca, Erik. "Effect of calcium on bioaccessibility of milk fat during digestion of Cheddar-type cheeses". Doctoral thesis, Université Laval, 2017. http://hdl.handle.net/20.500.11794/28167.
Pełny tekst źródłaCheddar cheese is recognized as an excellent source of calcium. In addition to its intrinsic nutritional value, calcium promotes lipolysis during digestion. This lipolysis enhancing effect is explained by the formation of calcium soaps with saturated long-chain fatty acids, resulting in the exposure of new substrate to the oil-water interphase of the milk fat droplets, thus enabling lipase to continue its action. On the other hand, the formation of calcium soaps reduces the absorption of saturated long-chain fatty acids. From a technological point of view, calcium plays a key role in the cheese structure as it participates in the formation of the paracasein gel. By such effects on the cheese matrix and the digestion of lipids, calcium can modify the bioavailability of the dairy fat. The objective of this project was to better understand the effect of calcium on the bioavailability of dairy fat from Cheddar cheeses, in aim to developing food matrices for controlled digestion and absorption of lipids. In a first step, Cheddar cheeses enriched with calcium by the addition of CaCl₂ were subjected to digestion in vitro. Chyme analysis showed that calcium-enriched cheeses disintegrated less rapidly than the non-enriched control but that their lipolysis progressed more rapidly, demonstrating the effect of calcium on the factors that influence lipolysis. In a second step, Cheddar cheeses were made from standardized milk with control, olein and stearin butter oils and salted with or without CaCl₂. The cheeses were digested in vitro to study the effect of calcium on lipolysis and the formation of calcium soaps from butter oils with different fatty acid profiles. Cheeses prepared with the stearin fraction (with the highest ratio of saturated long-chain fatty acids) were more resistant to physical disintegration and presented slower lipolysis than the other cheeses because of the high melting point of this fat. Cheeses enriched with calcium had higher levels of lipolysis than cheeses without enrichment. This increased lipolysis was due to the formation of calcium soaps with saturated long-chain fatty acids. These insoluble compounds could reduce the bioavailability of the fatty acids involved by preventing their absorption. To confirm the effect of calcium and type of fat on lipid bioavailability, the cheeses were subsequently used for an in vivo study. Postprandial lipemia of Wistar rats was monitored following ingestion of the cheese. The feces were analyzed to quantify the fatty acids excreted as calcium soaps. The cheeses had different effects in postprandial lipemia. Calcium enrichment led to a higher lipemic peak for the cheeses with olein, while a delayed peak was observed for cheeses with the stearin. This was explained by the increased affinity of calcium for saturated long-chain fatty acids, indirectly allowing faster lipolysis of other fatty acids, such as those with short- and medium-chains. The delay for stearin cheeses was due to their high content of saturated long-chain fatty acids, which formed soaps with calcium, thus reducing their absorption and ending up in feces. The results confirm that calcium plays an important role in intestinal digestion of dairy lipids by increasing the rate of lipolysis. However, it also limits the bioaccessibility of fatty acids by producing insoluble calcium soaps with saturated long-chain fatty acids at intestinal pH conditions. This project demonstrates that the bioavailability of lipids can be regulated by calcium in Cheddar cheese. This study demonstrates the interaction of calcium and lipids present in the dairy matrix during digestion and confirms its physiological repercussion. These effects on digestion and lipid absorption are of interest for the design of food matrices for the controlled release of liposoluble nutrients or bioactive molecules. Further research in this area will provide a better understanding of the role of foods in human health and enable the development of dairy products to control the release of nutrients to modulate metabolic responses. Keywords: Cheese, milk fat, digestion, lipolysis, calcium soaps.
Solecki, Sarah Goler. "A tale of two cheeses : Parmesan, Cheddar, and the politics of Generic Geographical Indications (GGIs)". Thesis, University of Warwick, 2014. http://wrap.warwick.ac.uk/69132/.
Pełny tekst źródłaChen, Hong-Chih, i 陳鴻志. "Manufacture of Goat Cheddar-type Cheese". Thesis, 2005. http://ndltd.ncl.edu.tw/handle/45115639041022757229.
Pełny tekst źródła國立屏東科技大學
畜產系
94
The purpose of this study was to develop a type of goat Cheddar-type cheese for the local market. Goat Cheddar-type cheeses were fermented with 1%, 2% and 4% Lactobacillus casei subsp. casei BCRC12272 (Lc) and Lactococcus lactis subsp. lactis BCRC14105 (Ll) (1:1), 2% Streptococcus thermophilus BCRC14086 (St) and Lactobacillus delbrueckii subsp. bulgaricus BCRC14009 (Lb) (1:1), respectively. All cheeses were vacuum packed and ripened at 4℃ for 60 days. The physicochemical properties and sensory evaluation of cheeses were measured every 15 day. The gross compositions (water, crude fat and protein), pH value, titratable acidity (TA), total bacterial count (TBC), lactic acid bacteria (LAB) count, non-starter lactic acid bacteria (NSLAB) count, free fatty acid (FFA), hydrolyzed amino acid (AA) analysis and sensory evaluation were measured. The type and amount of starter cultures did not affect the water and fat contents of cheese significantly. Moreover, the water, fat and protein contents of cheeses of all treatments were not affected by the ripening time. The pH value of cheeses decreased and the TA increased gradually during ripening. The changes of pH and TA were dramatic during the 1-15 day period (P<0.05). In addition, the TBC, LAB and NSLAB at day 1 of ripening was at the similar concentration of 108-109 CFU/g. During day 1-15 of ripening, the TBC, LAB and NSLAB of all cheeses increased significantly (P<0.05). The percentages of C4:0, C6:0, C8:0, C10:0 and C12:0 fatty acids of all cheeses increased during the 1-30 day period, but C18:1 and C18:2 decreased. Glu, Pro, Leu, Val and Lys amino acid were the major amino acids of all cheeses. The amounts of these amino acids were not changed significantly during ripening (P>0.05). Result of sensory evaluation showed that 2% Lc/Ll goat Cheddar-type cheese had the best overall acceptability of all cheeses. The measurements of 2% Lc/Ll goat Cheddar-type cheese with 30-day ripening were moisture 49.87%, pH 4.65, TA 1.90%, TBC 11.03 Log CFU/g, LAB 10.70 Log CFU/g, C6:0 fatty acid 28.23 mg/mL, C10:0 fatty acid 165.57 mg/mL, Glutamic acid 4259.65/100 g cheeses, Lysine 1283.43 mg/100 g cheeses, respectively. In conclusion, goat Cheddar-type cheese which was made from goat milk by pasteurizing, adding 2% Lc/Ll and rennet, cutting, cooking, stirring, salting, moulding, pressing and ripening at 4℃for 30 days had the best eating quality.
Marschoun, Laurentia T. "Thermal and dielectric properties of cheddar cheese". 1998. http://catalog.hathitrust.org/api/volumes/oclc/41830083.html.
Pełny tekst źródłaTypescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 179-182).
Oyugi, Evonne Laura Adhiambo. "Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres". Diss., 2004. http://hdl.handle.net/2263/23089.
Pełny tekst źródłaKau, Reginah Nki. "Pediococci in South African Cheddar and Gouda cheese". Diss., 2003. http://hdl.handle.net/2263/26935.
Pełny tekst źródłaLiao, Pei-Ru, i 廖珮如. "Manufacture of Cheddar-type Cheese and Fermented Whey". Thesis, 2005. http://ndltd.ncl.edu.tw/handle/46852111056293169959.
Pełny tekst źródła國立屏東科技大學
畜產系
94
Cheese is rich in the protein , calcium and vitamins. Most cheeses in Taiwan were imported from other countries. The consumption of cheeses increased gradually in recent years. However, the price and taste were not fully accepted locally. The purpose of this study was to develop a type of Cheddar-type cheese for the local market. Cheddar-type cheeses were inoculated with 1, 2and 4% Lactobacillus casei subsp. casei BCRC12272 (Lc) and Lactococcus lactis subsp. lactis BCRC14105 (Ll) (1:1), 2% Streptococcus thermophilus BCRC14086 (St) and Lb. delbrueckii subsp. bulgaricus BCRC14009 (Lb) (1:1), respectively. All cheeses were vacuum packed and ripened at 4℃ for 90 days. The cheeses physicochemical properties and sensory evaluation were measured every 15 day. Results showed that moisture, fat and protein content of the cheeses were 42-53%, 20-32% and 16-23%, respectively. The pH of cheeses decreased and titratable acidity (TA) increased during ripening. The C4 fatty acid (FA) contents of all cheeses increased during ripening. 4% Lc/Ll cheese had the highest C4 FA content. The percentages of C16、C18:0 and C18:2 FA of all cheeses increased during ripening, but C8, C10, C12, C14 and C18:1 decreased. Results of sensory evaluation showed that 4% Lc/Ll Cheddar-type cheese had the best sweet, elastic and acceptability of all cheeses at 60 days of ripening. The moisture, fat and protein content of 4% Lc/Ll Cheddar-type cheese were 46.22%, 27.50% and 18.71%, respectively. The pH and TA of 4% Lc/Ll Cheddar-type cheese were 5.38 and 0.24%. Total bacterial counts, lactic acid bacterial counts and non-starter lactic acid bacterial counts of 4% Lc/Ll Cheddar-type cheese were over 107-108 CFU/g, and the C4 FA content was 0.54 μL/g. Whey is the major (80-90%) by-product of cheese manufacturing. The purpose of this study was to investigate a suitable manufacturing condition for cheese whey products for the local market. Whey collected from the production of Lb. casei (Lc) and Lactococcus lactis (Ll) (1:1) cheese was added with 5, 10, 15 and 20% sucrose. Whey collected from the production of 2% Streptococcus thermophilus (St) and Lb. bulgaricus (Lb) (1:1) cheese was added with 20% sucrose (control). All whey solutions was manufactured with 2% Saccharomyces bayanus and Sacchar. cerevisiae (1:1), fermented at 20℃ for 20 days. The pH, titratable acidity (TA), total degree of sugar, total bacterial counts, lactic acid bacterial counts, yeast counts, ethanol concentration and sensory evaluation of the fermented whey were measured. Results showed that fat, protein, lactose and solid contents of the fermented whey were 2-5%, 2-4%, 10-22% and 13-27%, respectively. The pH of fermented whey decreased and TA increased during fermentation. Total yeast counts of fermented whey decreased during fermentation. Ethanol concentration of fermented whey was increased at 16 days of fermentation, while the control group had the highest ethanol concentration (P<0.05). The sensory evaluation showed that the 15% sucrose Lc/Ll fermented whey had the best creamy, sweet, aftertaste and acceptability at 16 days of fermentation of all fermented whey. The pH and TA of the 15% sucrose Lc/Ll fermented whey were 3.4 and 10.50%, respectively. The total degree of sugar and ethanol concentration of the 15% sucrose Lc/Ll fermented whey were 18.00 °Brix and 0.43%, respectively.
Lemus, Freddy Mauricio. "Flavor development of cheddar cheese under different manufacturing practices". Thesis, 2012. http://hdl.handle.net/1957/35594.
Pełny tekst źródłaGraduation date: 2013
Kilic̦, Meral. "Nonenzymatic browning and storage stability of cheddar Cheese powder". 1995. http://catalog.hathitrust.org/api/volumes/oclc/34542724.html.
Pełny tekst źródłaTypescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 91-101).
Yang, Jie. "Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis". Thesis, 1999. http://hdl.handle.net/1957/26048.
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