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A Comparison Of Cheddar Cheese Yields And Composition Using Conventional Bulk Set Cultures And Superstart Concentrated Cultures
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Book Synopsis A Comparison of Cheddar Cheese Yields and Composition Using Conventional Bulk Set Cultures and Superstart Concentrated Cultures by : William J. Kipp
Download or read book A Comparison of Cheddar Cheese Yields and Composition Using Conventional Bulk Set Cultures and Superstart Concentrated Cultures written by William J. Kipp and published by . This book was released on 1979 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Masters Theses in the Pure and Applied Sciences by : W. H. Shafer
Download or read book Masters Theses in the Pure and Applied Sciences written by W. H. Shafer and published by Springer Science & Business Media. This book was released on 2013-03-14 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and dis seminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the ac tivity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all concerned if the printing and distribution of the volume were handled by an international publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Corporation of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 24 (thesis year 1979) a total of 10,033 theses titles from 26 Canadian and 215 United States universities. We are sure that this broader base for theses titles reported will greatly enhance the value of this important annual reference work. While Volume 24 reports these submitted in 1979, on occasion, certain universities do report theses submitted in previous years but not reported at the time.
Download or read book Journal of Dairy Science written by and published by . This book was released on 1979 with total page 950 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Yield of Cheddar Cheese as Affected by Direct Vat Set and Bulk Set Starter Cultures by : Terry Robert Bush
Download or read book Yield of Cheddar Cheese as Affected by Direct Vat Set and Bulk Set Starter Cultures written by Terry Robert Bush and published by . This book was released on 1980 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of Frozen Concentrated Starters for Cheddar Cheese Manufacture by : Hector Ruiz Covacevich
Download or read book Evaluation of Frozen Concentrated Starters for Cheddar Cheese Manufacture written by Hector Ruiz Covacevich and published by . This book was released on 1967 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effects of Lactic Culture Seeding of Raw Milk on the Yield and Quality of Cheddar Cheese by : John Arthur Partridge
Download or read book The Effects of Lactic Culture Seeding of Raw Milk on the Yield and Quality of Cheddar Cheese written by John Arthur Partridge and published by . This book was released on 1983 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Use of Agglutinated Bulk Cultures in the Manufacture of Cheddar Cheese by : Manuel M. Morales
Download or read book Use of Agglutinated Bulk Cultures in the Manufacture of Cheddar Cheese written by Manuel M. Morales and published by . This book was released on 1991 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Adjunct Cultures and Starter Blends on the Quality of Cheddar Cheese by : Joan Tobin
Download or read book Effects of Adjunct Cultures and Starter Blends on the Quality of Cheddar Cheese written by Joan Tobin and published by . This book was released on 1999 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Development of typical flavour is a major challenge in Cheddar cheese manufacture; lack of flavour/blandness, or bitterness at the other extreme, pose serious problems for the cheese industry. The use of adjunct cultures and starter blends were investigated to deal with both issues. The influence of a range of adjunct cultures; Lac- Lactococcus strains, Lb.casei, Lb, plantarum, St. thermophilus and Lb. helveticus on proteolysis and flavour development in Cheddar cheese was examined. Despite manufacture under controlled microbiological conditions, growth of non-starter lactic acid bacteria still occurred in most cheeses within 3 months but numbers remained below 107 cfu/g after 6 months. All adjunct-containing cheeses developed higher levels of free amino acids (FAA) than the control cheese, differences in all other proteolytic indices between cheeses were minimal. Adjunct-containing cheeses received good sensory scores, especially Lac- culture FC2 and Lb. helveticus; consequently, both were used in further studies. In a continuation of this work, Cheddar cheeses were made containing adjuncts of Lb. helveticus either alone, in combination with each other, or with other adjuncts. Proteolysis was enhanced in all Lb. helveticus-containing cheeses, mainly at the level of small peptides and FAA. Using various different grading systems all Lb. helveticus-containing cheeses received higher flavour scores than the controls, indicating the effectiveness of Lb. helveticus as a flavour adjunct for Cheddar cheese. Chaddar cheeses were also manufactured using a known bitter starter (Lc. Lactis ssp. lactis S3), a non-bitter starter (Lc. Lactis ssp. cremoris UC317) or a 50:50 blend of both strains to determine whether pairing the 2 strains would reduce bitterness to an acceptable level. The cheeses were graded for bitterness intensity; the cheese made with the 50:50 blend was not bitter, indicating that the bitter starter S3, and presumably other bitter starter strains, may be used as a starter for Cheddar manufacture if paired with non-bitter strains.
Book Synopsis Comparison of Several Forms of Equations for Predicting Cheddar Cheese Yield from Milk Composition by : Craig A. Moore
Download or read book Comparison of Several Forms of Equations for Predicting Cheddar Cheese Yield from Milk Composition written by Craig A. Moore and published by . This book was released on 1984 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Some Microbiological and Sensory Characteristics of Cheddar Cheese Manufactured from Conventional and Ultrafiltered-concentrated Milk by : Carmen L. Betancur
Download or read book Some Microbiological and Sensory Characteristics of Cheddar Cheese Manufactured from Conventional and Ultrafiltered-concentrated Milk written by Carmen L. Betancur and published by . This book was released on 1988 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheddar cheese making from ultrafiltered (UF) concentrated milk potentially increases yield, saves raw materials, cuts transportation costs, minimizes waste pollution, and stream-lines production. However, the resulting UF-cheese has been found to differ from conventionally made cheese (CM-cheese) in its casein matrix and ripening process. UF and CM Cheddar cheeses were compared in regard to their overall bacterial numbers, non-starter lactic acid bacterial population, potentially pathogenic bacteria, flavor, body and textural characteristics. Standard microbiological sampling procedures were followed. Two plating methods were used and concurrently compared; the manual spread plate, and the automated spiral plate. No significant differences were noted in the over-all bacterial numbers of the experimental cheeses. The non-starter lactic acid bacteria from both cheese types showed comparable carbohydrate fermentation patterns and similar metabolic activities in milk. No significant counts of potential pathogenic bacteria were detected in the UF cheese. The textural scores showed UF cheese to have a slightly higher quality than that of the CM cheese, but there was no difference in the flavor scores. Results obtained lead to the conclusion that the UF and CM Cheddar cheeses used in this study appear not to differ in overall quality. The spiral plating method, as used in this study, was found to give comparable counts and it can potentially save time and costs when the media preparation and counting techniques are done properly.
Book Synopsis Acid-producing Activitiy of Lyophilized Lactic Streptococcal Cheese Starter Concentrates by : Niann-luu Yang
Download or read book Acid-producing Activitiy of Lyophilized Lactic Streptococcal Cheese Starter Concentrates written by Niann-luu Yang and published by . This book was released on 1979 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freeze-dried concentrates (DRICONS) of lactic streptococcal starter bacteria (single and mixed strains) were prepared in different lyophilization media and stored under vacuum and several gases. DRICONS were tested for survival and acid-producing activity after storage for up to a year by rehydration with water to the original pre-lyophilization volume. Acid production was measured during incubation at 30 C for up to 6 h and 22 C for up to 18 h. Lyophilization media evaluated included 11% nonfat milk, nonfat milk containing 10% maltose, and sucrose-peptone (10%-5%) solution. Storage conditions evaluated included vacuum-sealing and storage under atmospheres of air, argon, carbon dioxide and nitrogen. Best results were achieved with commercial mixed strain starter cultures of unknown strain composition which were purchased as direct vat set Cheddar cheese starters. DRICONS of these cultures were active and stable at ambient temperatures (25 C) for several months when vacuum-sealed and stored in amber containers filled with argon and when lyophilized in 11% nonfat milk containing 15% sodium glycerophosphate. For example, DRICONS of 10 such cultures when stored for 5 to 8 months at 25 C produced an average percent titratable acidity of 0.97 (range 0.86 to 1.03) at 22 C in 18 h when rehydrated to the original prelyophilization volume in water and 1% inoculum was made into steamed (95 C for 40 min) nonfat milk; when incubated at 30 C for 6 h, the average was 0.60% (range 0.35 to 0.80%) for DRICONS stored 3 to 4 months. The apparent enhanced acid production by rehydrated DRICONS incubated at 22 C as compared to 30 C suggests that such preparations may have greater application for direct inoculation of bulk starter milk than for cheese vat milk.
Book Synopsis A Comparison of Cottage Cheese Yields Using Culture and Direct Acidification by : David Edward Satterness
Download or read book A Comparison of Cottage Cheese Yields Using Culture and Direct Acidification written by David Edward Satterness and published by . This book was released on 1977 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book No Logo written by Naomi Klein and published by Macmillan. This book was released on 2000-01-15 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: "What corporations fear most are consumers who ask questions. Naomi Klein offers us the arguments with which to take on the superbrands." Billy Bragg from the bookjacket.
Book Synopsis The Alcohol Textbook by : K. A. Jacques
Download or read book The Alcohol Textbook written by K. A. Jacques and published by . This book was released on 2003 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fundamentals of Cheese Science by : Patrick F. Fox
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Download or read book Salt Sugar Fat written by Michael Moss and published by Signal. This book was released on 2013-02-26 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
Book Synopsis Muscle for Life by : Michael Matthews
Download or read book Muscle for Life written by Michael Matthews and published by Simon and Schuster. This book was released on 2022-01-11 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Imagine watching pounds of fat melt away without ever feeling like you’re on a diet. Imagine adding lean muscle to all the right places by doing just a few workouts per week that make you strong. And imagine realizing that your health and fitness goals—even the ones you’ve all but given up on—are finally within your reach. Muscle for Life will show you how. From the bestselling fitness author of Bigger Leaner Stronger and The Shredded Chef, Muscle for Life reveals a science-based blueprint for eating and exercising that anyone can follow at any age and fitness level. Based on time-proven principles produced by decades of hands-on experience and thousands of hours of scientific research, Muscle for Life will give you a plan for transforming your body faster than you ever thought possible, including: -Conquering the “mental game” of fitness. Learn to hack your habits, willpower, and mindset so your fitness regimen feels like it’s on autopilot. -Harnessing the science of “flexible dieting.” A whole new paradigm for eating that empowers you to forever break free of fad dieting, crash dieting, and yo-yo dieting. -Unlocking the power of strength training. The “secret” to optimizing your body composition, which is far more important for your health and image than your body weight. Whether you’re a beginner looking for a lifestyle change, a lifelong athlete looking to reach the next level, or somewhere in between, Muscle for Life will show you how to look, feel, and perform your best. And frankly, it may be the last fitness book you’ll ever need to read.
