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Seventy-one different Lactococcus lactis subsp. cremoris strains were isolated from seven mesophilic mixed starters used in the manufacture of aged Cheddar cheese in Canada. Based on plasmid profiles ...
The microstructure of 1-mo-old Cheddar cheese samples of different fat contents was observed with confocal laser scanning microscopy. An observation depth of 40 µm was used with a 0.5-µm d...
Cheddar cheeses were manufactured in open vats to study the influence of adjunct cultures of mesophilic lactobacilli on proteolysis and the development of sensory characteristics during ripening. Pair...
Cheddar cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688®; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. T...
Ten strains of nonstarter lactobacilli were evaluated for proteolytic ability in Cheddar cheese slurries by ripening anaerobically at 30°C for 12 d. Fresh Cheddar curds were made under controlled cond...
Probiotic cheeses (Cheddar-like cheese) were produced with microfiltered milk standardized with cream enriched with native phosphocaseinate retentate and fermented by Bifidobacterium infantis. During ...
The study evaluated the effects of elevated ripening temperature (7 or 12°C) and starter type on the quality of experimentally produced, reduced fat Cheddar cheeses with a moisture content in the nonf...
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...
This study investigated the effect of milk fat content, in the range 0.54 to 3.33% (wt/wt), on rennet coagulation properties and the composition, actual yield, and predicted yield, as determined by th...
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...
Pilot-scale studies were carried out to determine the effect of different heat treatments on catalase activity during the manufacture and maturation of Cheddar cheese. Three trials were conducted to m...
This study investigated peptide accumulation and bitterness in reduced- and full-fat Cheddar cheeses that were manufactured with single-strain Lactococcus lactis starters that had distinct cell envelo...
Cheddar cheese was made from milk collected from two groups of cows milked either two or three times daily during early, mid, and late lactation. Milk from cows in late lactation had lower casein as a...
A novel method for increasing the rate of starter lysis during Cheddar cheese ripening has been developed, using a bacteriocin-producing strain as a starter adjunct. Citrate-utilizing Lactococcus lact...
Intracellular peptidases were extracted from the cell lysate of Lactococcus lactis ssp. cremoris SK11 that had been grown in milk. Peptidase activities were determined using 12 synthetic derivatives o...

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