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Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia ...
研究了瑞士乳杆菌Lactobacillus helveticus6024经热激修饰后,与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明:瑞士乳杆菌经70℃、10 s的热激处理后,在10%脱脂乳中经32℃、6 h培养后,其产酸能力仅为6.4%,而与干酪成熟密切相关的平均氨肽酶活力,仍有约25%的保留。热激处理后的菌株加入到干酪中对其组分没有显著影响,但对干酪可溶氮水平有不...
Influence of protein (Dairy LoTM )(DL) and carbohydrate based (NovagelTM)(NOV) fat replacers on the flavor volatiles of low fat Cheddar cheese (5% fat), during initial stage of ripening, were determin...
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...
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...

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