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Proteolysis And Flavour Development In Cheddar Cheese Made With A Bitter Or Non Bitter Starter
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Book Synopsis Proteolysis and Flavour Development in Cheddar Cheese Made with a Bitter Or Non-bitter Starter by : Tracey N. McGriskin
Download or read book Proteolysis and Flavour Development in Cheddar Cheese Made with a Bitter Or Non-bitter Starter written by Tracey N. McGriskin and published by . This book was released on 1997 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheddar cheeses were manufactured using either of two strains of lactocoocal starter. Control cheeses were made using Lactococus lactis ssp. cremoris UC317, which is widely used for cheesemaking at UCC and is well characterised at the genetic level. The second strain used was Lc. Lactis ssp. lactis S3, has been found to cause very pronounced bitterness in cheese. In addition to the two starters, the effect of fat content and cook temperature on the propensity to bitterness was investigated. The sensory quality of the cheeses was assessed by Irish, US and Scottish graders; cheese made with S3 had a pronounced bitter flavour while the quality of the cheeses made using UC317 was generally satisfactory. Reducing the fat content and/or the cook temperature did not promote bitterness in the control months. Differences between cheeses were reflected in the peptides of the water-soluble, ethanol-insoluble fraction detectable by urea-PAGE. RP-HPLC chromatograms showed differences between the peptide profiles of the cheeses. There was a higher concentration of the peptide as1-CN fl-9, resulting from cleavage of the chymosin-produced peptide, as1-CN fl-23, by lactococcal cell wall proteinase in the cheese made using the strain S3 than in the control (non-bitter) cheese. Conversely, there were higher concentrations of two peptides, probably as1-CN fl-13 and as1-CN fl-16, in the control cheese than in the bitter cheese.
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 Proteolysis and Flavor Development in Low-fat and Whole Milk Colby and Cheddar-type Cheeses by : Thomas C. Rank
Download or read book Proteolysis and Flavor Development in Low-fat and Whole Milk Colby and Cheddar-type Cheeses written by Thomas C. Rank and published by . This book was released on 1985 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Microbiology and Biochemistry of Cheese and Fermented Milk by : B.A. Law
Download or read book Microbiology and Biochemistry of Cheese and Fermented Milk written by B.A. Law and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
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 Cheese: Chemistry, Physics and Microbiology, Volume 2 by : Patrick F. Fox
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 2 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables
Book Synopsis Bitterness and Proteolysis in Cheddar Cheese Made with Animal, Microbial, Or Vegetable Rennet Enzymes by : John Lester Edwards
Download or read book Bitterness and Proteolysis in Cheddar Cheese Made with Animal, Microbial, Or Vegetable Rennet Enzymes written by John Lester Edwards and published by . This book was released on 1969 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cheese: Chemistry, Physics and Microbiology, Volume 1 by : Patrick F. Fox
Download or read book Cheese: Chemistry, Physics and Microbiology, Volume 1 written by Patrick F. Fox and published by Academic Press. This book was released on 2004-09-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: V. 1. General aspects -- v. 2. Major cheese groups.
Book Synopsis Technology of Cheesemaking by : Barry A. Law
Download or read book Technology of Cheesemaking written by Barry A. Law and published by John Wiley & Sons. This book was released on 2011-06-24 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Book Synopsis Cheese: Chemistry, Physics and Microbiology by : P. F. Fox
Download or read book Cheese: Chemistry, Physics and Microbiology written by P. F. Fox and published by Springer. This book was released on 2012-12-06 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
Book Synopsis Assessment of Proteolysis and Flavour Development of Cheeses, Cheddar Manufactured Using Non-traditional Lactic Acid Starters by : Brian C. Hartigan
Download or read book Assessment of Proteolysis and Flavour Development of Cheeses, Cheddar Manufactured Using Non-traditional Lactic Acid Starters written by Brian C. Hartigan and published by . This book was released on 1995 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Contribution of Enzymes from Rennet, Starter Bacteria and Milk to Proteolysis and Flavour Development in Gouda Cheese by : Franciscus Marinus Wilhelmus Visser
Download or read book Contribution of Enzymes from Rennet, Starter Bacteria and Milk to Proteolysis and Flavour Development in Gouda Cheese written by Franciscus Marinus Wilhelmus Visser and published by . This book was released on 1977 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cheese: Chemistry, Physics and Microbiology by : Patrick F. Fox
Download or read book Cheese: Chemistry, Physics and Microbiology written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
Book Synopsis Contribution of Coagulant, Starter and Non-starter Bacteria to Proteolysis and Related Events During Ripening of Cheddar Cheese by : Cáit Nora Lane
Download or read book Contribution of Coagulant, Starter and Non-starter Bacteria to Proteolysis and Related Events During Ripening of Cheddar Cheese written by Cáit Nora Lane and published by . This book was released on 1997 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: The coagulant was primarily responsible for the level of proteolysis detectable by gel electrophoresis and for most of the nitrogen soluble in water but it contributed little to the formation of small peptides and free amino acids during cheddar cheese ripening. Proteolysis, as indicated by the level of water-soluble nitrogen, was highly correlated with the textural properties of cheddar cheese, as measured by the rheological parameter, distance to fracture. Chymosin did not degrade peptides produced from b-casein by plasmin. Plasmin rapidly hydrolysed peptides produced from either as1- or b-casein by plasmin and of sodium caseinate by chymosin were studied. Starter Lactococcus was the main proteolytic agent responsible for the production of small peptides and free amino acids in cheddar cheese. The importance of the lactococcal proteinase for the release of these compounds and, hence, for cheddar flavour development was apparent. Addition of adjunct lactobacilli to starter-free cheese caused a considerable increase in proteolysis. This increase was less apparent when the same adjunct was added to starter-acidified cheese, possibly due to the lack of substrates for the wide range of enzymes supplied by both the starter Lactococcus and the adjunct lactobacilli. Variations in the salt-in-moisture or moisture content of cheddar cheese had little effect on the growth of indigenous non-starter lactic acid bacteria (NSLAB). The rate of growth of NSLAB increased with increasing ripening temperature in the range 4-12oC. The initial growth of NSLAB appeared to be dependent on starter strain but the starter strain had little effect on the final numbers of NSLAB in the cheese. In the absence of glucose, media supplement with various sources of nitrogen (i.e., sodium caseinate, tryptone, yeast extract or the UF growth of the Lactobacillus strains tested. Latobacillus casei ssp. Casei 2766 grew poorly in a basal minimum medium supplemented with glucose and the UF retentate of the water-soluble fraction of cheese but grew well in the same medium containing glucose and UF permeate.
Book Synopsis Rapid Flavor Development in Cheese Using Selected Microbial Enzymes by : Vijay Kumar
Download or read book Rapid Flavor Development in Cheese Using Selected Microbial Enzymes written by Vijay Kumar and published by . This book was released on 1979 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Biochemistry of Foods by : N.A. Michael Eskin
Download or read book Biochemistry of Foods written by N.A. Michael Eskin and published by Academic Press. This book was released on 2012-12-02 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Foods
