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Aging And Protein To Fat Ratio Influence The Sensory And Textural Quality Of Cheddar Cheese
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Book Synopsis Aging and Protein-to-fat Ratio Influence the Sensory and Textural Quality of Cheddar Cheese by : Jackie Blair Lipkowitz
Download or read book Aging and Protein-to-fat Ratio Influence the Sensory and Textural Quality of Cheddar Cheese written by Jackie Blair Lipkowitz and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of Fat Content and Aging on the Texture of Cheddar Cheese by :
Download or read book The Effect of Fat Content and Aging on the Texture of Cheddar Cheese written by and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Low fat cheese has recently gained popularity for the health conscious consumer, but these cheeses often have undesirable characteristics such as lack of opacity and rubbery textures which contribute to negative consumer perceptions. The overall structural reasons for these differences are not understood. Determining why these textural differences occur, and what role fat plays in this structural change, was the goal of this research. In this study, two sets of cheeses were tested. The first set consisted of five cheeses, two of these cheeses were at normal fat contents for Cheddar cheese (33% fat), two were at “low†fat contents (6% fat), and one cheese at a “reduced†fat content (16% fat), these were tested at 0.5, 3, 6, and 9 months of age. The second set of cheeses consisted of Cheddar cheeses with fat contents of 3%, 8%, 13%, 18%, 23%, 28%, and 33% tested at 2, 4, 8, and 12 weeks of age. Sensory analysis was conducted using an established sensory lexicon broken into sets of terms related to hand, first bite, and chewdown (breakdown of the cheese during chewing) aspects of texture. Structural properties of the first set of cheeses were analyzed using stress sweeps, creep/recovery, torsional fracture with non-linear analysis, and adhesive tack tests. The second set of cheeses, which used a refined set of rheological tests, was tested using stress sweeps, temperature controlled frequency sweeps, torsional fracture, and a twin cycle compression test designed to assess percent recoverable energy. The results can be divided into three distinct regions of material behavior, linear, non-linear, and fracture. These regions represent the stress/strain response from low to high magnitude respectively. These results were then compared to sensory to determine relationships. The first set of cheeses showed strong relationships between sensory terms and the critical stress and strain and the BST model related non-linear curve shape. Some correlation was seen with fractu.
Book Synopsis Microstructure, Sensory and Textural Characteristics of Cheddar Cheese as Influenced by Milkfat by : Anita Corinne Bryant
Download or read book Microstructure, Sensory and Textural Characteristics of Cheddar Cheese as Influenced by Milkfat written by Anita Corinne Bryant and published by . This book was released on 1993 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on the Role of Fat in Cheese and the Improvement of Half Fat Cheddar Cheese Quality by : Mark Andrew Fenelon
Download or read book Studies on the Role of Fat in Cheese and the Improvement of Half Fat Cheddar Cheese Quality written by Mark Andrew Fenelon and published by . This book was released on 2000 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Relatively little is known about the quantitative effects of fat on the biochemistry, rheology and sensory properties of Cheddar cheese. However, the limited information available indicates that reduced fat Cheddar cheeses have a low consumer acceptance due to texture and flavour defects. The objectives of the current study were to (a) evaluate the composition, biochemical and sensory properties of commercial Cheddar cheeses of different fat contents available in Ireland and UK (b) determine the effect of incremental fat reduction on Cheddar cheese composition, yield and age-related changes in microbiology, proteolysis and rheology (c) evaluate the effect of variations in cheesemaking parameters, including milk pretreatments, and starter culture adjuncts on the chemical, rheological and sensory properties of half fat Cheddar cheese (~ 17.5 % w/w). Commercial reduced fat Cheddar cheeses exhibited marked variation in the contents of moisture, moisture in non-fat substance and proteolysis, as measured by the levels of pH. 4.6 soluble N and free amino acids. Fat content of commercial Cheddar cheeses did not significantly influence proteolysis but significantly influenced the intensities of the flavour attributes buttery, creaminess and caramel. Reduction of the fat content of experimental Cheddar cheeses in the range 33 to 6 % (w/w) resulted in increases in the contents of moisture, moisture in non-fat substance and protein, increases in firmness and fracture stress, and decreases in the level of primary proteolysis. Starter cell counts and the rate of decline of starter lactococci during ripening was little influenced by fat content However, the rate of growth of non-starter lactic acid bacteria during ripening increased with increasing fat content. The texture of half fat Cheddar cheese, as measured instrumentally, was improved by increasing pasteurisation temperature, addition of a whey protein based preparation 'Dairy LoÞ, to the cheesemilk, increasing set-to-cut time, increasing curd milling pH, and increasing ripening temperature from 7 to 120C and/or use of commercially available starter culture blends and bacterial adjunct containing Lactobacillus helveticus.
Book Synopsis The Sensory Evaluation of Dairy Products by : Stephanie Clark
Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Book Synopsis Dairy Processing and Quality Assurance by : Ramesh C. Chandan
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Book Synopsis Cheese Rheology and Texture by : Sundaram Gunasekaran
Download or read book Cheese Rheology and Texture written by Sundaram Gunasekaran and published by CRC Press. This book was released on 2002-12-23 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then
Book Synopsis Chemistry of Structure-Function Relationships in Cheese by : Edyth L. Malin
Download or read book Chemistry of Structure-Function Relationships in Cheese written by Edyth L. Malin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Sensory, Textural, and Chemical Analyses of Cheddar Cheese During Aging by : Janet K. Dikeman
Download or read book Sensory, Textural, and Chemical Analyses of Cheddar Cheese During Aging written by Janet K. Dikeman and published by . This book was released on 1988 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Salt, Fat and Sugar Reduction by : Maurice O'Sullivan
Download or read book Salt, Fat and Sugar Reduction written by Maurice O'Sullivan and published by Woodhead Publishing. This book was released on 2020-03-12 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients
Book Synopsis Rheology of Semisolid Foods by : Helen S. Joyner
Download or read book Rheology of Semisolid Foods written by Helen S. Joyner and published by Springer Nature. This book was released on 2019-11-13 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.
Book Synopsis Cheese Problems Solved by : P L H McSweeney
Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Book Synopsis Advances in Food Rheology and Its Applications by : Jasim Ahmed
Download or read book Advances in Food Rheology and Its Applications written by Jasim Ahmed and published by Woodhead Publishing. This book was released on 2022-09-13 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels
Book Synopsis Wear Behavior of Cheese as Affected by Varying Fat Contents by : Fariba Zad Bagher Seighalnalaani
Download or read book Wear Behavior of Cheese as Affected by Varying Fat Contents written by Fariba Zad Bagher Seighalnalaani and published by . This book was released on 2019 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese sliceability and shreddability are two main concerns for manufacturing palatable and functional cheese shreds and slices. However, processing behaviors may differ among cheeses with different fat contents because fat plays a crucial role in cheese texture. These differences may impact cheese processing behaviors. Wear testing and particularly mass loss measurements could be used as a quality control test to predict cheese processing behaviors as wear testing could imitate processing conditions which involve rubbing such as slicing and shredding. However, wear, a dimension of tribology, has been neglected in previous food tribology studies. Thus, the objectives of this project were to identify significant factors influencing cheese wear, determine the relationships among rheological, sensory, and wear behaviors, and develop a mathematical model to predict cheese mass loss. We started with preliminary work on two types of cheese: Monterey Jack and Cheddar. The two cheeses showed different wear and rheological behaviors, indicating cheese wear-rheology relationships. In the formal study, cheeses with 40, 50, 52, and 54% fat (dw) at different aging times (15, 30, 45, and 60 d) were evaluated. Wear measurements were performed using a rheometer equipped with a steel twin ball-on-disc system using a range of normal forces (0.5 and 0.7 N), sliding speeds (30 and 50 mm/s), and temperatures (5, 15, and 25℗ʻC). Penetration depth (mm) and friction coefficient were recorded, and mass loss was measured by calculating differences between sample weights before and after testing. A box plot model was created based on mass loss and expert classification of cheese processing abilities. Rheological tests, including large amplitude oscillatory shear (LAOS), strain sweeps at different temperatures (5, 15, and 25℗ðC) and frequencies (0.5, 5, and 50 rad/s), and large-strain compression at room temperature (22℗ł2℗ðC), were used to measure cheese viscoelastic and fracture behaviors. Descriptive sensory analysis was used to evaluate cheese sensory texture attributes. To develop a wear model for cheese, mass loss and friction coefficient were used as the primary responses. Maximum strength derived from LAOS data was selected as a key rheological property for the model. Buckingham Pi theorem was used to find the relationship between the factors influencing wear behaviors and to construct the wear prediction model. Sensitivity analysis was conducted to determine the impact of each independent variable on mass loss. Mass loss was significantly affected by temperature, normal force, sliding speed, fat content, and aging time. Higher normal force resulted in significantly lower mass loss in all cheeses but C40 at 25℗ʻC, while penetration depth was higher at higher normal force. Mass loss values were significantly impacted at different temperatures at constant sliding speed and normal force. The highest mass loss was at 15℗ðC except for C40, mass loss was significantly lower at 5℗ðC and 25℗ʻC. However, penetration depth was significantly lower at 5℗ðC and increased at higher temperatures. Mass loss and penetration depth were more significant (lower p-value) at higher sliding speed and also increased as cheeses aged up to 60 d. Fat content, temperature, and aging time also had significant impact on cheese viscoelastic parameters. Higher temperature, aging time, and fat content led to lower rigidity and a greater extent of nonlinear viscoelastic behaviors in the cheeses. Mass loss was negatively correlated with critical strain, critical stress, complex modulus, and fracture stress, but was positively correlated with phase angle and fracture strain. Sensory data showed that texture attributes were affected by cheese fat content and aging time and were significantly correlated to mass loss at high normal force and sliding speed. The developed model showed a mean absolute error (MAE) of 0.001g, which considered small compared to the average value of mass loss from the cheese samples (approximately 0.102 g for an approximately 30 g sample), indicating good fit. Sensitivity analysis showed that mass loss was most influenced by normal force, followed by sliding speed, friction coefficient, and maximum strength. The results of this study provided valuable information for understanding wear behavior of cheese and its relationship with rheology and sensory. The findings of this project can help manufacturers improve and predict processing behaviors of cheese or similar food products.
Book Synopsis The Effect of Fat Content and Aging on the Texture of Cheddar Cheese by : Neal Robert Rogers
Download or read book The Effect of Fat Content and Aging on the Texture of Cheddar Cheese written by Neal Robert Rogers and published by . This book was released on 2009 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Keywords: rheology, low fat, Cheddar cheese, texture, descriptive sesnsory analysis.
Book Synopsis Animal production and animal science worldwide by : A. Rosati
Download or read book Animal production and animal science worldwide written by A. Rosati and published by BRILL. This book was released on 2023-08-28 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: This World Association for Animal Production (WAAP) Book of the Year series, now in its fourth volume, grows each year in its popularity. The authors are selected for their expertise in a specific field of the animal science. It is intended to constantly update animal scientists, industry representatives, animal breeders and extension service personnel with all the aspects considered relevant in each specific field of animal science. The book offers an updated and complete picture of the animal industry and of livestock science worldwide. We maintain the book's successful four section structure for easy access to the information. The first section of the book deals with livestock industry and possible application of research developments in the various continents. The following section reports updates about development of research in the various disciplines in the entire animal science field. The third section contains interesting articles on 'free subjects', of broad interest. We were told by readers of the previous volumes that this is the most popular section for the variety of actual and interesting topics for readers. The final section shows, like every year, detailed statistics of extraordinary importance in the animal industry. This book is generally recognized as one of the very few practical resources of comprehensive statistical information related to animal industry and it is considered by most important libraries to be a key instrument to offer their readers high-quality, updated relevant information on global animal science developments.
Book Synopsis Encyclopedia of Food and Health by :
Download or read book Encyclopedia of Food and Health written by and published by Academic Press. This book was released on 2015-08-26 with total page 2379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approx.3876 pages Approx.3876 pages
