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Understanding Calcium Equilibrium In Cheese During Ripening And Its Effects On Functional Properties Of Cheese
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Book Synopsis Understanding Calcium Equilibrium in Cheese During Ripening and Its Effects on Functional Properties of Cheese by : Mee-Ryung Lee
Download or read book Understanding Calcium Equilibrium in Cheese During Ripening and Its Effects on Functional Properties of Cheese written by Mee-Ryung Lee and published by . This book was released on 2007 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Global Cheesemaking Technology by : Photis Papademas
Download or read book Global Cheesemaking Technology written by Photis Papademas and published by John Wiley & Sons. This book was released on 2017-09-26 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Book Synopsis Global Cheesemaking Technology by : Photis Papademas
Download or read book Global Cheesemaking Technology written by Photis Papademas and published by John Wiley & Sons. This book was released on 2017-12-18 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
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 Effect of Intact Casein, Total Calcium and Ph on the Functional Properties and Microstructure of Process Cheese by : Rohit Kapoor
Download or read book Effect of Intact Casein, Total Calcium and Ph on the Functional Properties and Microstructure of Process Cheese written by Rohit Kapoor and published by . This book was released on 2007 with total page 462 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.
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 Quantifying Calcium Losses During Manufacture of Low-moisture Part-skim Mozzarella and Their Impact on Cheese Functionality by : Aakash Varsha Swaminathan
Download or read book Quantifying Calcium Losses During Manufacture of Low-moisture Part-skim Mozzarella and Their Impact on Cheese Functionality written by Aakash Varsha Swaminathan and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The insoluble calcium content of low-moisture part-skim (LMPS) Mozzarella largely determines its functional properties, such as, melting and stretching. The amount of insoluble calcium in the cheese is dependent on various manufacturing factors and the amount of acid developed during the cheese manufacturing process. Although a few studies have been done in the past to understand the effects of certain factors on the final total calcium in cheese, none have measured the calcium losses (in real-time) during cheese manufacture. Measuring the state of calcium (amount or ratio of soluble to insoluble calcium) directly during cheese manufacturing can help us elucidate the importance of critical process steps and thus, better predict the functional properties of cheese. The main goals of our research were to study various critical manufacturing factors and their effects on calcium losses during cheese make and consequentially the impact on the rheological and functional properties of cheese, and (2) analyze the range of insoluble calcium values obtained in the final cheese to help predict the functionality of LMPS Mozzarella.
Book Synopsis Factors Affecting the Functional and Textural Properties of Processed Cheese by : Ciara Anne Brickley
Download or read book Factors Affecting the Functional and Textural Properties of Processed Cheese written by Ciara Anne Brickley and published by . This book was released on 2007 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: The texture and functionality of processed cheese (PC) are major determinants of its quality and several factors have been reported to influence these properties such as composition, blend ingredients and processing parameters. Increasing the maturity of the natural cheese ingredient from 7 to 168 d decreased the hardness and increased the melt of the PC manufactured therefrom. The age of the natural cheese ingredient also had an effect on the degree of fat emulsification (DE) in the PC with DE increasing as the age of the natural cheese increased. Nonfat PC (NFPC) were manufactured from direct acid cheese bases. The influence of several emulsifying salts (trisodium citrate; TSC, disodium phosphate; DSP and trisodium phosphate; TSP) at different levels on the textural properties of these NFPC was investigated on a laboratory and pilot scales. The pH of the cheese base used in PC manufacture had an effect on the texture of the NFPC. The NFPC made using the pH 5.0 cheese base was harder and less meltable than the NFPC made using the pH 5.4 cheese base. Increasing the levels of TSC in the NFPC up to 2% resulted in increased melt and decreased hardness, whereas, at TSC concentrations >2%, decreased melt and increased hardness were observed. Increasing the levels of phosphate salts (DSP and TSP) in the NFPC decreased melt and increased hardness. An oil/water emulsifier, i.e. a mono/diglyceride blend, was used to replace the traditional sodium-based emulsifying salts in the manufacture of NFPC. The textural, functional and rheological properties of the NFPC were affected by the addition of glycerides. The concentration of glyceride in the baked NFPC also had a direct impact on the sensory attributes of hardness and chewiness, which could be easily regulated to suit customer preferences in the baked NFPC. The effect of extended refrigerated storage on the functional and textural properties of PC was investigated. Hardness decreased and flowability and phase angle values increased for the PC samples following 140 d of storage. Crystals were visible on both the surface and the interior of the PC samples after extended storage times. Calcium chloride (CaCl2) and TSC were added to Cheddar cheese together with sodium chloride during the dry salting stage of cheese manufacture and the effect of these added compounds on the textural and rheological properties of the Cheddar cheese was evaluated throughout ripening. Cheeses containing TSC had reduced levels of colloidal calcium phosphate (CCP) while cheeses containing CaCl2 had increased levels of CCP during ripening. Changes in CCP concentration had an influence on cheese texture; increasing the concentration resulted in increased cheese hardness while decreasing the levels of CCP resulted in reduced hardness. Commercial Danbo-type cheeses were smeared with several defined-strain surface starters, which were constructed to replace the traditional method of old-young smearing. The colour, composition and the extent of proteolysis in the cheeses during ripening were influenced by the use of different defined-strain surface starters. In conclusion, the research undertaken for this thesis was successful in highlighting a number of effects that influence PC functionality and texture.
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 Recent Trends on Cheese as Functional Food with Great Nutritive and Health Benefits by :
Download or read book Recent Trends on Cheese as Functional Food with Great Nutritive and Health Benefits written by and published by BoD – Books on Demand. This book was released on 2024-05-29 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a palatable and dense model food with great nutritional value. Cheese lovers all over the world have access to an almost overwhelming variety of cheeses. Cheese has many health benefits that go beyond its nutritional and flavor properties. The health benefits are due to the presence of unique bioactive peptides and fatty acids in cheese. Furthermore, cheese is an excellent tool for making functional foods because it can serve as an excellent delivery vehicle for bioactive peptides, vitamins, minerals, probiotics, postbiotics, prebiotics, and other novel bioactive substances. This book offers opportunities for cheese manufacturers, cheese researchers, nutritionists, and even cheese lovers to learn more about the hidden health and nutritive benefits of cheese. The book reflects the trends and innovations in the development of cheese as a functional food.
Book Synopsis Development of Analytical Methods to Quantify the Insoluble and Soluble Calcium Content in Cheddar Cheese and a Study of Its Influence on Cheese Functionality by : Achyuth Hassan
Download or read book Development of Analytical Methods to Quantify the Insoluble and Soluble Calcium Content in Cheddar Cheese and a Study of Its Influence on Cheese Functionality written by Achyuth Hassan and published by . This book was released on 2001 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Understanding the Role of Calcium on Functional, Rheological and Structural Characteristics of Mozzarella Cheese by : Nitinkumar Joshi
Download or read book Understanding the Role of Calcium on Functional, Rheological and Structural Characteristics of Mozzarella Cheese written by Nitinkumar Joshi and published by . This book was released on 2003 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Cheese Chemistry by : Michael H. Tunick
Download or read book Handbook of Cheese Chemistry written by Michael H. Tunick and published by Royal Society of Chemistry. This book was released on 2023-07-28 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
Download or read book Dairy Technology written by P. Walstra and published by CRC Press. This book was released on 1999-04-23 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
Book Synopsis Handbook on Cheese by : Henrique Castelli
Download or read book Handbook on Cheese written by Henrique Castelli and published by Nova Science Publishers. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the technological and chemical characterization of PDO cheeses in Italy; the presence of biogenic amines in cheese; Spanish traditional cheese characteristics; sensorial analysis methodology for goats' cheese made with clotting enzymes; processed cheese flavours and flavour compounds; the dietary and toxicological aspects of cheese; fortification strategies of cheese as a functional food; health issues, reduction and replacement of salt in cheese; cheese ripening and proteolysis; lipid fraction in cheese; engineering properties of Mexican chihuahua cheese; structure and texture determination of dairy products by using spectroscopic techniques coupled with chemometric tools; clostridium in late blowing defect of cheese; analysis of fatty acids in cheese by capillary electrophoresis; valorisation of whey in small and medium dairy industries; conjugated linoleic acid (CLA) in cheese; assessment of natural levels of substances with preservative effects in dairy products; cheese microstructure; and the multifaceted function of cheese and its anticancer effect on human leukaemic cell growth in vitro.
Book Synopsis Investigating the Effect of High Hydrostatic Pressure Processing on Textural, Rheological, and Sensory Properties of Cheese by :
Download or read book Investigating the Effect of High Hydrostatic Pressure Processing on Textural, Rheological, and Sensory Properties of Cheese written by and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the fat and salt (NaCl) content of cheese commonly causes quality defects in texture and flavor, primarily as a result of changes in microbial and enzymatic activity, and altered protein structure and interactions. High pressure processing has the potential to modify the protein network and control the microbial and enzymatic activity in cheese, which could improve the quality of reduced fat/salt cheeses. The main objective of this study was to understand how certain HHP conditions impacted flavor development, functionality, and shelf-life stability of the reduced fat and reduced sodium cheese. The impact of the magnitude of HHP (pressure), holding time during HHP, time of HHP application (after cheese manufacture) were investigated on reduced fat, and reduced salt cheeses by monitoring changes in the rheological, textural, microbial, microstructural and sensory properties. Cheese functionality during ripening was assessed using texture profile analysis (TPA) and dynamic low-amplitude oscillatory rheology. Quantitative descriptive analysis was conducted with at least 9 trained panelists to evaluate texture and flavor attributes using a 15 point scale. Softening of cheese structure, decrease in crossover temperature (loss tangent = 1) and increase in maximum loss tangent were observed with HHP treatment. Pressures > 225 MPa decreased the microbial activity and increased cheese pH. Cheese proteolysis and the level of insoluble calcium (INSOL Ca) phosphate was unaffected by HHP treatment 500 MPa, while pressures 500 MPa decreased proteolysis and the level of INSOL Ca phosphate in cheese. HHP treatment > 500 MPa decreased the formation of the key bitter peptide, Beta-casein (f1-189/192). HHP treatment at 600 MPa successfully maintained the unmelted (e.g., shredability, hardness) and melted (e.g., chewiness, strand length/thickness) functional properties of low-moisture, part-skim Mozzarella cheese and extended the shelf-life from 4-6 wk to 20 wk. Application of HHP treatment shortly after manufacture resulted in greater changes in cheese texture and rheology compared to HHP treatment after a few weeks of ripening. In conclusion, post-manufacture HHP treatment of cheese could help in controlling cheese texture, physical characteristics, microflora, and sensory properties, as well as extended shelf-life.
