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Author : W. James Harper
Publisher :
ISBN 13 :
Total Pages : 310 pages
Book Rating : 4.:/5 (89 download)
Download or read book The Measurement and Significance of Amino Acids in Cheddar Cheese During Ripening written by W. James Harper and published by . This book was released on 1949 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kenneth Ralph Spurgeon
Publisher :
ISBN 13 :
Total Pages : 226 pages
Book Rating : 4.:/5 (89 download)
Download or read book Microbiological Assay of the Amino Acid Composition of Cheddar Cheese During Ripening written by Kenneth Ralph Spurgeon and published by . This book was released on 1951 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ellen Lauber
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.:/5 (551 download)
Download or read book Determination of Biogenic Amines and Their Corresponding Precursor Amino Acids During Cheddar Cheese Ripening written by Ellen Lauber and published by . This book was released on 1989 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Harold Julius Bassett
Publisher :
ISBN 13 :
Total Pages : 284 pages
Book Rating : 4.:/5 (89 download)
Download or read book Changes in the Paracasein Molecule During the Ageing of Cheddar Cheese written by Harold Julius Bassett and published by . This book was released on 1951 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Cáit Nora Lane
Publisher :
ISBN 13 :
Total Pages : 550 pages
Book Rating : 4.:/5 (795 download)
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.
Author : Lisa Korfhage Pannell
Publisher :
ISBN 13 :
Total Pages : 402 pages
Book Rating : 4.:/5 (89 download)
Download or read book Proteolysis and Peptidolysis During Cheddar Cheese Maturation written by Lisa Korfhage Pannell and published by . This book was released on 1992 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Demetrius George Vakaleris
Publisher :
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.:/5 (89 download)
Download or read book A Study of Formol Titration as a Measure of Changes in Protein During Cheese Ripening written by Demetrius George Vakaleris and published by . This book was released on 1955 with total page 168 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 : John A. Alford
Publisher :
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.:/5 (89 download)
Download or read book Micrococci in the Ripening of Cheddar Cheese written by John A. Alford and published by . This book was released on 1949 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Warren Kenneth Stone
Publisher :
ISBN 13 :
Total Pages : 234 pages
Book Rating : 4.:/5 (89 download)
Download or read book Chromatographic Methods Applied to Cheese Ripening Studies written by Warren Kenneth Stone and published by . This book was released on 1951 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Harry Alexis Harding
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Role of the Lactic-acid Bacteria in the Manufacture and in the Early Stages of Ripening of Cheddar Cheese written by Harry Alexis Harding and published by . This book was released on 1903 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mani Kant Thakur
Publisher :
ISBN 13 :
Total Pages : 188 pages
Book Rating : 4.3/5 (129 download)
Download or read book Changes During Ripening of Unsalted Cheddar Cheese written by Mani Kant Thakur and published by . This book was released on 1973 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gerald Silverman
Publisher :
ISBN 13 :
Total Pages : 164 pages
Book Rating : 4.E/5 ( download)
Download or read book The Qualitative and Quantitative Determination of Certain Nitrogenous Compounds in Cheddar Cheese Made from Raw and Pasteurized Milk written by Gerald Silverman and published by . This book was released on 1955 with total page 164 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 : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1489976817
Total Pages : 803 pages
Book Rating : 4.4/5 (899 download)
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.
Author : Hendrik Jan Bartels
Publisher :
ISBN 13 :
Total Pages : 302 pages
Book Rating : 4.:/5 (89 download)
Download or read book Aspects of Cheese Ripening written by Hendrik Jan Bartels and published by . This book was released on 1984 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P. F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 9780834212602
Total Pages : 602 pages
Book Rating : 4.2/5 (126 download)
Download or read book Fundamentals of Cheese Science written by P. F. Fox and published by Springer Science & Business Media. This book was released on 2000-02-29 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 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. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
