Cheddar Cheese from Pasteurized Milk

The manufacture of blue cheese from pasteurized milk.

Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.

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 be...

Cheddar and Cheshire Cheese Rheology

Textural difEerences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 6@wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions. All cheeses followed the Arrhenius equation, and the energy of activation obt...

Salmonellosis from inadequately pasteurized milk--Kentucky.

In late April 1 984, three isolates of Salmonella typhimurium, all from specimens from per­ sons associated with a convent in western Kentucky, were reported by the Kentucky Division for Laboratory Services to the Division of Epidemiology. Subsequent investigation revealed that at least 16 cases of gastroenteritis (predominantly diarrhea) were associated with the convent between March 28 and Ma...

Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%-5.8% w/w. The fat lost to sweet whey w...