Author: Panna AgrawalPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 166
Book Description
Improving Texture and Flavor of Reduced-fat Cheddar Cheese Using an Exopolysaccharide-producing Culture and Ultrafiltration
Author: Panna AgrawalPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 166
Book Description
Chemistry of Structure-Function Relationships in Cheese
Author: Edyth L. MalinPublisher: Springer Science & Business Media
ISBN: 1461519136
Category : Science
Languages : en
Pages : 398
Book Description
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Master's Theses Directories
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 312
Book Description
"Education, arts and social sciences, natural and technical sciences in the United States and Canada".
Encyclopedia of Biotechnology in Agriculture and Food
Author: Dennis R. HeldmanPublisher: CRC Press
ISBN: 1351452479
Category : Technology & Engineering
Languages : en
Pages : 1152
Book Description
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that users can locate the information they need quickly without having to flip through pages and pages of content, the encyclopedia avoids unnecessary complication by presenting information in short, accessible overviews. Addresses Environmental Issues & Sustainability in the Context of 21st Century Challenges Edited by a respected team of biotechnology experts, this unrivaled resource includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods. Uses Illustrations to Communicate Essential Concepts & Visually Enhance the Text This one-of-a-kind periodical examines regulation associated with biotechnology applications—with specific attention to genetically modified organisms—regulation differences in various countries, and biotechnology’s impact on the evolution of new applications. The encyclopedia also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. Rounding out its solid coverage, the encyclopedia discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity. ALSO AVAILABLE ONLINE This Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for both researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format options For more information, visit Taylor & Francis Online or contact us to inquire about subscription options and print/online combination packages. US: (Tel) 1.888.318.2367 / (E-mail) [email protected] International: (Tel) +44 (0) 20 7017 6062 / (E-mail) [email protected] Dennis R. Heldman speaks about his work on the CRC Press YouTube Channel.
Comparison of Low Fat Cheddar Cheese Made from Standardized Concentrated (ultrafiltered) Milk with Full Fat Cheddar Cheese
Author: Milap GandhiPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 220
Book Description
Develops a method for manufacture of low fat cheddar cheese with the use of ultrafiltered (UF) milk and addition of yeast extract and then compares the composition, texture, flavor and proteolytic attributes of low fat cheddar to its full fat counterpart.
Effect of Whey Protein Incorporation Into Cheddar Cheese Using Ultrafiltration Techniques on Product Yield, Body, and Texture
Author: Stephen T. DybingEffect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-fat Cheddar Cheese Flavor
Author: Rebekah M. LancePublisher:
ISBN:
Category :
Languages : en
Pages : 102
Book Description
Low-fat Cheddar cheese flavor is different from full-fat Cheddar cheese and is not acceptable to many consumers. This 2-part experiment was designed to examine effects adjunct cultures have on low-fat Cheddar cheese flavor as determined through descriptive analysis and consumer feedback. In Part 1, low-fat (5%) Cheddar cheese was produced in duplicate, using 6 combinations of DVS850, LH32, CR540, CRL431, Emfour, and CR319 bacterial cultures. Due to a previously observed positive effect by sodium gluconate on low-fat cheese flavor, each replicate was split into treatments of 0.0% and 0.8% sodium gluconate. Each of these treatments was then split into ripening temperature treatments: 6°C for 21 ± 1 wk; or 6°C for 3 wk, 10°C for 8 wk, and 6°C for 10 wk. Cheese was tasted first by an informal panel. The 4 treatment combinations for the control cheese and the CR540 (a Lactococcus lactis ssp. and Lactobacillus ssp. blend) cheese, along with all culture combinations containing sodium gluconate and ripened only at 6°C, were selected for descriptive analysis. Some statistically significant differences in culture treatment were observed. Sodium gluconate addition had a positive influence on flavor while elevated ripening temperature resulted in undesirable flavor notes. Low-fat (5%) Cheddar cheese with the CR540 adjunct with and without sodium gluconate was evaluated in a consumer taste panel with commercial full-fat (33% fat) and commercial reduced-fat (25% fat) Cheddar cheese. The low-fat cheeses were not significantly different from the commercial reduced-fat, indicating comparable cheese. Part 2 involved making Cheddar-like cheese with non-Cheddar adjunct cultures, using the same process as Part 1. Sodium gluconate was again added but elevated ripening temperature was not included. Each treatment was also divided into a sodium treatment, full salt (2%) and reduced salt (1.5%). After 2 mo of storage at 6°C, cheese was tasted by an informal panel and found to be bitter because of the starter culture used. A culture was added to the second replicate of the experiment to reduce bitterness. This adjunct was found to be somewhat effective in reducing bitterness but not entirely. Descriptive analysis was performed on the high salt level treatments for both replicates. Some difference was observed among cultures and sodium gluconate treatments; however, no acceptable cheese was produced due to bitterness in both replicates. Sodium treatments were not analyzed.
Ripening, Textural and Flavor Characteristics of Reduced Fat Cheddar Cheese Made from Adjunct Cultures of Lactobacillus Casei L2A
Author: Mauro Mansur FurtadoPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 440
Book Description
Reduced-fat Cheddar Cheese Manufactured Using a Novel Fat Removal Process
Author: Brandon Kay NelsonImproving the Flavour of Cheese
Author: B C WeimerPublisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601
Book Description
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types