Effects of aging on functional properties of caprine milk made into Cheddar- and Colby-like cheeses
نویسنده
چکیده
Effects of aging on functional properties of caprine milk made into Cheddarand Colby-like cheeses D.W. Olson a,1, D.L. Van Hekken a,∗, M.H. Tunick a, K.A. Soryal b, S.S. Zeng c a Dairy Processing and Products Research Unit, Eastern Regional Research Center, ARS-USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA b Animal and Poultry Division, Desert Research Center, Matareya, Cairo, Egypt c E (Kika) de la Garza American Institute for Goat Research, Langston University, Langston, OK 73050, USA
منابع مشابه
Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk.
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 fo...
متن کاملStarter strain related effects on the biochemical and sensory properties of Cheddar cheese.
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...
متن کاملEffect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese.
Freezing and long-term frozen storage had minimal impact on the rheology and proteolysis of soft cheese made from caprine milk. Plain soft cheeses were obtained from a grade A goat dairy in Georgia and received 4 storage treatments: fresh refrigerated control (C), aged at 4 degrees C for 28 d; frozen control (FC), stored at -20 degrees C for 2 d before being thawed and aged in the same way as C...
متن کاملDairy Foods: Dairy Foods/Cheese
The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...
متن کاملActivation energy measurements in rheological analysis of cheese
Activation energy of flow (Ea) between 30 and 44 C was calculated from temperature sweeps of cheeses with contrasting characteristics to determine its usefulness in predicting rheological behavior upon heating. Cheddar, Colby, whole milk Mozzarella, low-moisture part-skim Mozzarella, Parmesan, soft goat, and Queso Fresco cheeses were heated from 22 to 70 C, and Ea was calculated from the result...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره شماره
صفحات -
تاریخ انتشار 2007