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Author :
Publisher :
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.:/5 (154 download)
Download or read book Production of Carbonyl Compounds by Lactic Streptococci - Relation to Cheddar Cheese Flavor written by and published by . This book was released on 1966 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Floyd W. Bodyfelt
Publisher :
ISBN 13 :
Total Pages : 228 pages
Book Rating : 4.:/5 (111 download)
Download or read book Lactic Streptococci and the Fruity Flavor Defect of Cheddar Cheese written by Floyd W. Bodyfelt and published by . This book was released on 1967 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was used as a component microorganism in the starter culture. Contrary to previous implications, strains of Streptococcus diacetilactis did not produce a fruity and/or fermented flavor in experimental cheeses made with starter cultures containing these organisms. Mixed-strain cultures of Streptococcus cremoris were used to produce control cheeses, which did not develop the fruity and/or fermented flavor defect. The starter culture and treatment of the cheese milk were the only variables used in the cheesemaking trials. Results obtained indicate that the specific species and/or strain of lactic streptococci contained in the starter culture affect the flavor score and type of flavor in the resultant cheese, independent of the temperature of the heat treatment or hydrogen peroxide-catalase treatment of cheese milk. There were no apparent correlations between "normal" and "defective" starter cultures for the level of proteolytic activity or production of acetaldehyde or diacetyl to the development of fruity and/or fermented off-flavor in cheeses. Existing procedures for the quantification of acetaldehyde, diacetyl and volatile esters were adapted and modified for determining the concentration of these compounds in cheese curd and ripened cheese. The method of slurry preparation, type of diluent and the pH were factors found to affect the recovery rate for acetaldehyde from cheese. The relative flavor preference for typical experimental cheeses was determined with the aid of a flavor panel. A sample of fermented- unclean cheese received the lowest hedonic flavor score, whereas the flavor score of a slight fruity and/or fermented sample compared favorably with that of the reference sample.
Author : Shane Thomas McDonald
Publisher :
ISBN 13 :
Total Pages : 438 pages
Book Rating : 4.:/5 (89 download)
Download or read book Role of -̉dicarbonyl Compounds Produced by Lactic Acid Bacteria on the Flavor and Color of Cheeses written by Shane Thomas McDonald and published by . This book was released on 1992 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : B C Weimer
Publisher : Elsevier
ISBN 13 : 1845693051
Total Pages : 601 pages
Book Rating : 4.8/5 (456 download)
Download or read book Improving the Flavour of Cheese written by B C Weimer and published by Elsevier. This book was released on 2007-04-30 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
Author : Clifford Darton Kelly
Publisher :
ISBN 13 :
Total Pages : 196 pages
Book Rating : 4.E/5 ( download)
Download or read book Chemical Changes in Cheddar Cheese in Their Relationship to the Lactic Acid Streptococci written by Clifford Darton Kelly and published by . This book was released on 1932 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
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ISBN 13 :
Total Pages : 1018 pages
Book Rating : 4.F/5 ( download)
Download or read book Dissertation Abstracts written by and published by . This book was released on 1966 with total page 1018 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Heather Cecelia Dunn
Publisher :
ISBN 13 :
Total Pages : 240 pages
Book Rating : 4.:/5 (89 download)
Download or read book Evaluation of the Role of Microbial Strecker-derived Aroma Compounds in Unclean-type Flavors of Cheddar Cheese written by Heather Cecelia Dunn and published by . This book was released on 1985 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mohamed Mohamed El-Sayed Metwally
Publisher :
ISBN 13 :
Total Pages : 632 pages
Book Rating : 4.:/5 (89 download)
Download or read book A Gas Liquid Chromatographic Method for the Analytical Determination of Carbonyl Compounds and a Study of the Effect of Spray Drying on the Flavor of Cheese written by Mohamed Mohamed El-Sayed Metwally and published by . This book was released on 1968 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edyth L. Malin
Publisher : Springer Science & Business Media
ISBN 13 : 1461519136
Total Pages : 398 pages
Book Rating : 4.4/5 (615 download)
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.
Author : George J. Hucker
Publisher :
ISBN 13 :
Total Pages : 13 pages
Book Rating : 4.:/5 (632 download)
Download or read book The Effect of Certain Lactic Acid Producing Streptococci Upon the Flavor of Cheddar Cheese written by George J. Hucker and published by . This book was released on 1926 with total page 13 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
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ISBN 13 :
Total Pages : 962 pages
Book Rating : 4.3/5 (126 download)
Download or read book Journal of Dairy Science written by and published by . This book was released on 1963 with total page 962 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Brian David Guthrie
Publisher :
ISBN 13 :
Total Pages : 472 pages
Book Rating : 4.:/5 (89 download)
Download or read book Influence of Cheese-related Microflora on the Production of Unclean-flavored Aromatic Amino Acid Metabolites in Cheddar Cheese written by Brian David Guthrie and published by . This book was released on 1993 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stephanie Clark
Publisher : Springer Science & Business Media
ISBN 13 : 0387774084
Total Pages : 576 pages
Book Rating : 4.3/5 (877 download)
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.
Author : W.N. Konings
Publisher : Springer Science & Business Media
ISBN 13 : 9401720274
Total Pages : 399 pages
Book Rating : 4.4/5 (17 download)
Download or read book Lactic Acid Bacteria: Genetics, Metabolism and Applications written by W.N. Konings and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.
Author : Lore a Rogers
Publisher : Forgotten Books
ISBN 13 : 9781528104227
Total Pages : 44 pages
Book Rating : 4.1/5 (42 download)
Download or read book The Relation of Bacteria to the Flavors of Cheddar Cheese (Classic Reprint) written by Lore a Rogers and published by Forgotten Books. This book was released on 2017-11-02 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Relation of Bacteria to the Flavors of Cheddar Cheese Before going into a discussion of the experimental work it will be well to mention briefly the changes taking place in ripening cheese, and to review our present knowledge of the causes which produce these changes. By the ripening we do not mean Simply the development of certain desirable flavors. While these are essential, they are only the final result of a long series of complex changes which must take place before the tough, indigestible curd becomes edible; all of these changes are a part of the ripening and must be understood before we can hope to explain or control the production of flavors. In studying the ripening of cheese we have to do with one group of compounds only. The sugar, while it is rapidly broken up and may under cer tain circumstances be connected with certain abnormal fermentations, breaks down most rapidly into comparatively simple acids which have little direct influence on the flavor. On the other hand, many of the decomposition products of fat (which is an important constituent of Cheddar cheese) have an especially pungent odor and taste. How ever, it is well established that the change in the fat is, at most, very slight It is in the nitrogenous constituents - the casein, or, more properly, the paracasein - that we find the important changes. In carrying on the work recorded in this paper the writer has received many valuable suggestions from Mr. Edwin B. Hart, asso ciate chemist at the New York Agricultural Experiment Station. In the manufacture and initial bacteriological examinations of Cheeses IV and V, the bacteriological laboratory and the dairy of the New York Agricultural Experiment Station at Geneva were used. The many courtesies in this connection are acknowledged. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Xerox University Microfilms
Publisher :
ISBN 13 :
Total Pages : 1004 pages
Book Rating : 4.F/5 ( download)
Download or read book Comprehensive Dissertation Index, 1861-1972: Biological sciences: botany, microbiology, and bacteriology written by Xerox University Microfilms and published by . This book was released on 1973 with total page 1004 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1776 pages
Book Rating : 4.:/5 (319 download)
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1970 with total page 1776 pages. Available in PDF, EPUB and Kindle. Book excerpt:
