Moisture Nonuniformity and Sampling Errors in Large Cheddar Cheese Blocks
نویسندگان
چکیده
منابع مشابه
Moisture nonuniformity and sampling errors in large cheddar cheese blocks.
A study was made of the impact of nonuniform moisture distribution in 290 kg blocks of cheese on the accuracy of sampling the cheese for moisture content. The range of moisture from center to outside surfaces of the blocks was about 5%. The temperature gradient, developed in the first 24-48 h after cheese making, drove the moisture migration from warm to cold areas in the cheese blocks during i...
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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...
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This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material was PGMS, and ferric ammonium sulfate and Lascorbic acid were selected as core materials. The highest efficiency of microencapsulation of iron and L-ascorbic acid were 72 and 94%, respectively, wit...
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Variables related to oven-drying samples of cheese and cheese products to determine moisture content were examined to provide more efficient and reproducible methods. Over 6500 samples of cheese were analyzed in an effort to modify the current AOAC procedure. The gravity atmospheric oven was unsuitable for use in accurate moisture analysis because of wide temperature differentials within the ov...
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ژورنال
عنوان ژورنال: Journal of AOAC INTERNATIONAL
سال: 2001
ISSN: 1060-3271,1944-7922
DOI: 10.1093/jaoac/84.2.613