scholarly journals Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

2012 ◽  
Vol 92 (5) ◽  
pp. 541-568 ◽  
Author(s):  
Kirsten Kastberg Møller ◽  
Fergal P. Rattray ◽  
Erik Høier ◽  
Ylva Ardö
Keyword(s):  
Moisture Content ◽  
Cheddar Cheese ◽  
Biochemical Characteristics

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

2012 ◽  
Vol 92 (5) ◽  
pp. 515-540 ◽  
Author(s):  
Kirsten Kastberg Møller ◽  
Fergal P. Rattray ◽  
Erik Høier ◽  
Ylva Ardö
Keyword(s):  
Moisture Content ◽  
Cheddar Cheese ◽  
Biochemical Characteristics

Growth of Pseudomonas or Flavobacterium in Milk Reduced Yield of Cheddar Cheese

1984 ◽  
Vol 47 (9) ◽  
pp. 713-716 ◽  
Author(s):  
BROOK R. ELLIS ◽  
ELMER H. MARTH
Keyword(s):  
Moisture Content ◽  
Metabolic Activity ◽  
Dry Matter ◽  
Cheddar Cheese ◽  
Bacterial Counts ◽  
Pseudomonas Spp ◽  
Psychrotrophic Bacteria ◽  
Milk Storage ◽  
D Numbers ◽  
Matter Basis

Cheddar cheese was manufactured from milk which was artificially contaminated with proteolytic species of Pseudomonas or Flavobacterium and stored at 7°C. Cheese was analyzed for moisture content and yield was determined on a dry matter basis. Bacterial counts were made during 7 d of milk storage. Pseudomonas isolates grew to larger populations and faster than did Flavobacterium isolates. Yield of cheese decreased as time of storage was extended beyond 3 d and psychrotrophic populations increased. Greatest losses were observed after 5–7 d of storage with psychrotrophic bacterial counts of 106–108/ml. Overall average decreases in yield of cheese caused by Pseudomonas spp. or by Flavorbacterium spp. were 0.53% and 0.39% per day, respectively, when divided equally over a 7-day period. However, losses generally were not evident until milk was held for 5 d. Numbers of and kind of psychrotrophic bacteria, and multiplication and metabolic activity of these bacteria, when present in milk, are among the factors important in causing a reduction of cheese yield.

scholarly journals Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese

Coatings ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 583
Author(s):  
Qiannan Wang ◽  
Hongliang Yu ◽  
Bo Tian ◽  
Bin Jiang ◽  
Jing Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Moisture Content ◽  
Whey Protein ◽  
Radical Scavenging ◽  
Cheddar Cheese ◽  
Edible Films ◽  
Edible Coating ◽  
Weight Losses ◽  
Fresh Cut

The composition and properties of edible coatings (ECs) will significantly influence their effects of food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity and antioxidant activity, combined with carvacrol (CA) as an antimicrobial agent and glycerol (Gly) as a plasticizer, was used to prepare edible coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. The prepared WPNFs and ECs emulsions have been investigated with transmission electron microscopy. Furthermore, the antioxidant activity of ECs emulsions, antimicrobial activity of edible films, and the physical properties of edible films, such as micromorphology, thickness, transparency, and moisture content, have also been evaluated. The weight losses and physical characteristics of both coated and uncoated fresh-cut Cheddar cheese samples have been assessed during storage. The DPPH free radical scavenging rate of WPNFs-CA/Gly emulsion was up to 67.89% and the reducing power was 0.821, which was higher than that of WPI-CA/Gly emulsions. The antimicrobial activity of WPNFs-CA/Gly films was nearly 2.0-fold higher than that of WPNFs/Gly films for the presence of CA. The WPNFs-CA/Gly films had smooth and continuous surfaces, and the transparency reached 49.7% and the moisture content was 26.0%, which was better than that of WPI-CA/Gly films. Furthermore, Cheddar cheese with WPNFs-CA/Gly coatings has shown lower weight losses (15.23%) and better textural properties than those uncoated samples. This in-depth study has provided a valuable and noteworthy approach about the novel edible coating material.

372. Control of the moisture content and ‘body-firmness’ of cheddar cheese

1948 ◽  
Vol 15 (3) ◽  
pp. 387-397 ◽  
Author(s):  
H. R. Whitehead
Keyword(s):  
Moisture Content ◽  
Milk Fat ◽  
Cheddar Cheese ◽  
Fat Content ◽  
Cooking Temperature ◽  
Cheese Curd ◽  
Jersey Cows ◽  
Friesian Cows

Cheesemaking experiments were carried out to investigate the moisture-retaining characteristics of curd made from milks of varying fat and casein content. The results indicate:(a) That milk fat helps to retain moisture in a cheese curd. The higher the proportion of fat present the more drastic the treatment required in the cheese vat to reduce the moisture content of the finished cheese to the desired level. A higher cooking temperature, more dry-stirring of the curd and a larger proportion of salt are all necessary with rise in fat content of the curd.(b) That curd formed from milk of a low-casein content (from Friesian cows) retains moisture in the cheesemaking process more tenaciously than curd from milk of a highcasein content (from Jersey cows).

Managing diet quality for Cheddar cheese manufacturing milk. 2. Pasture v. grain supplements

1999 ◽  
Vol 66 (3) ◽  
pp. 357-363 ◽  
Author(s):  
MARY P. CHRISTIAN ◽  
CHRIS GRAINGER ◽  
BRIAN J. SUTHERLAND ◽  
JEFFERY J. MAYES ◽  
MURRAY C. HANNAH ◽  
...  
Keyword(s):  
Moisture Content ◽  
Dietary Intake ◽  
Diet Quality ◽  
Control Diet ◽  
Cheddar Cheese ◽  
Basal Diet ◽  
Pilot Scale ◽  
Inorganic P ◽  
Feeding Study ◽  
P Concentration

The effects of supplementing a basal diet of silage and hay with increasing amounts of harvested spring pasture, or with lupin and wheat, on the composition of milk and the consequent effects on cheese composition and yield were investigated in an indoor feeding study. Milk was collected from five groups of eight cows in mid lactation offered different diets and manufactured into Cheddar cheese on a pilot scale. Milk from cows given the lupin–wheat (LW) and the high pasture level (HP) diets produced low moisture cheese. Cheese produced with milk from cows given the control diet was high in moisture content compared with that made with milk from cows offered the LW diet. Cheese yields from the milk of cows offered the HP and LW diets were greater than from the milk of cows on the control diet, and were associated with the higher casein concentrations of these milks. Casein number was higher in milk from diets supplemented with pasture but was not an indicator of the functional properties of milk that affected cheese moisture. The proportion of β-casein in milk from cows offered the HP diet was higher and that of γ-casein lower than in milk from cows given the LW supplement, although cheese moisture content was similar with both diets. Milk from cows offered the HP diet had a greater inorganic P concentration than that from cows given the LW diet, although the dietary intake of P was higher for the LW diet. The significance of the effect of dietary P intake on the concentration of inorganic P in milk and hence its suitability for cheesemaking was apparent when dietary P intake was low, as shown in milk produced by cows offered the control diet.

scholarly journals Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

2013 ◽  
Vol 96 (4) ◽  
pp. 1953-1971 ◽  
Author(s):  
K.K. Møller ◽  
F.P. Rattray ◽  
W.L.P. Bredie ◽  
E. Høier ◽  
Y. Ardö
Keyword(s):  
Moisture Content ◽  
Cheddar Cheese

Effect of Non-Salting of Cheddar Cheese Made with Induced Starter Failure on Growth of Clostridia and Keeping Quality of Processed Cheese

1982 ◽  
Vol 45 (4) ◽  
pp. 356-359 ◽  
Author(s):  
G. F. IBRAHIM
Keyword(s):  
Staphylococcus Aureus ◽  
Growth Rate ◽  
Moisture Content ◽  
Room Temperature ◽  
Cheddar Cheese ◽  
Clostridium Sporogenes ◽  
Processed Cheese ◽  
Significant Difference ◽  
Keeping Quality

Batches of pasteurized milk inoculated with spores of Clostridium sporogenes, C. perfringens, C. butyricum and C. tyrobutyricum were used to produce 8 batches of Cheddar cheese without starter activity. At the end of cheddaring, half the curd was salted and each curd portion was pressed separately for 18 h at ambient temperature. The cheese was stored for 6 weeks at both 11 and 4 C then processed. Samples of each batch of processed cheese were maintained at room temperature and at 37 C for at least 10 months. The results showed that although the salted cheese (SC) contained 5% salt-in-moisture and less moisture content than that of the unsalted cheese (USC), no appreciable difference was observed in growth rate of clostridia in both USC and SC. After processing, there was no significant difference between spore counts in the cheese originating from either USC or SC. No defects which could be attributed to clostridial activity developed during storage. Browning of processed cheese stored at 37 C was far greater in batches originating from SC as compared with those originating from USC. Results of this investigation were compatible with results published previously regarding omission of salting of low acid Cheddar cheese with the object of retarding Staphylococcus aureus growth and enterotoxin production.

Identification of lactobacilli from Cheddar cheese by chromatography

1960 ◽  
Vol 27 (1) ◽  
pp. 33-39 ◽  
Author(s):  
G. C. Cheeseman
Keyword(s):  
Paper Chromatography ◽  
Cheddar Cheese ◽  
Rapid Identification ◽  
Routine Examination ◽  
Selective Media ◽  
Biochemical Characteristics

SummaryThe technique of paper chromatography of bacterial extracts has been successfully applied to the routine examination of lactobacilli from cheese. One hundred and nine strains isolated on selective media have been grouped by their chromatogram patterns, and selected strains from these groups have been shown to have biochemical characteristics giving relationships which are in agreement with the chromatogram groupings. The results indicate that the technique can be used routinely for the rapid identification of strains of lactobacilli.

55. The Distribution of Salt in Cheddar Cheese

1932 ◽  
Vol 4 (1) ◽  
pp. 147-153 ◽  
Author(s):  
F. H. McDowall ◽  
L. A. Whelan
Keyword(s):  
Moisture Content ◽  
Salt Content ◽  
Cheddar Cheese ◽  
Local Variation ◽  
Moisture Contents ◽  
Bacterial Content ◽  
The One ◽  
Appreciable Variation ◽  
Number Of Bacteria ◽  
Growth Of Bacteria

1. Figures are presented which show that there is a very appreciable variation in the salt and moisture contents of small plug samples taken from different cheeses from the one vat.2. The fact that a cheese plug has to be ground to a paste before good duplicate results for salt content can be obtained is a further illustration of the variation in salt content within a single cheese, and of the slowness of diffusion of salt in Cheddar cheese.3. The extent of diffusion of salt into unsalted Cheddar cheese has been measured in two different experiments. The results show that diffusion is very much slower than in Limburger cheese, probably owing to differences in moisture content and texture4. It is well known that salt has an inhibiting action on the growth of bacteria in cheese. With variation in salt content from place to place in a cheese it is therefore to be expected that local variation will be met in the bacterial content. This may explain in part at any rate, the difficulties encountered in obtaining concordant results for estimations of number of bacteria in cheese.

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