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Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy
Fourier transform infrared spectroscopy Cheddar cheese ripening
2008/3/28
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese s...
Influence of Salt on the Quality of Reduced Fat Cheddar Cheese
reduced fat cheese salt quality cheese
2008/3/28
Cream was homogenized in a two-stage homogenizer (17.25 MPa in the first stage and 3.43 MPa in the second stage); blended with skim milk to produce milk containing 1.25% fat, which was pasteurized (63...
Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese
reduced fat Cheddar cheese buttermilk ultrafiltration
2008/3/26
Sweet buttermilk was ultrafiltered at 54°C to approximately 28% TS, 7.2% fat, and 13.6% protein and then added to batch pasteurized (63°C for 30 min) skim milk at 3 or 5% (wt/wt). The 3 and 5% supplem...
Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin
reduced fat Cheddar cheese unsaturated fatty acids milk niacin
2008/3/26
A control diet and three experimental diets were fed to midlactation Holstein cows to evaluate the effects of dietary unsaturated fatty acids and niacin on milk and reduced fat Cheddar cheese. The die...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 2. Microstructure, Fat Globule Distribution, and Free Oil
reduced fat Cheddar cheese homogenization microstructure free oil
2008/3/23
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were stan...
Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
accelerated cheese ripening attenuated bacterial adjuncts Lactobacillus helveticus
2008/3/22
Cheddar cheese that contained 33% less fat than normal was made with Lactobacillus helveticus CNRZ-32 adjuncts attenuated by spray-drying, freeze-drying, or freezing. Cheeses were analyzed during 6 mo...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 1. Manufacture, Composition, and Yield
reduced fat Cheddar cheese homogenization
2008/3/22
Five replicates of skim milk used to manufacture reduced fat Cheddar cheese were standardized to 1.65% fat with cream homogenized at first and second stage pressures of 176 and 35kg/cm2, respectively....
Reduced Fat Cheddar Cheese from Condensed Milk. 3. Accelerated Ripening
reduced fat Cheddar cheese proteolysis accelerated ripening
2008/3/22
Reduced fat Cheddar cheeses were manufactured from control uncondensed milk (10.27% total solids) and condensed milks containing 15.40, 18.33, and 22.23% total solids. Three ripening treatments were a...
Reduced Fat Cheddar Cheese from Condensed Milk. 1. Manufacture, Composition, and Ripening
reduced fat Cheddar cheese proteolysis
2008/3/18
Five replicates of reduced fat Cheddar cheese were manufactured from condensed milk. Four treatments were applied: control, uncondensed, 10.3% total solids; condensed, 15.4, 18.3, and 22.2% total soli...