scholarly journals Contributions to the Chemistry of Cheddar Cheese

1912 ◽  
Vol 4 (3) ◽  
pp. 225-244 ◽  
Author(s):  
M. Nierenstein
Keyword(s):  
Cheddar Cheese ◽  
Fundamental Importance ◽  
Secondary Products ◽  
Chemical Changes ◽  
Ripening Process ◽  
Actual Working ◽  
Main Protein ◽  
Bacteria And Fungi

The ‘ripening’ of cheese consists of a number of chemical changes affecting the fats, proteins and carbohydrates. The protein changes are of the general proteolytic character and are produced by bacteria, fungi, rennet-enzymes and other enzymes formed by bacteria and fungi during their growth in the cheese. The products derived from casein—the main protein-constituent of cheese—are intermediate digestive substances together with aminoacids, and secondary products formed by bacteria from the aminoacids. In a thorough study of the cheeseripening process it is of fundamental importance to ascertain what specific compounds are formed. Such knowledge must be possessed before the actual working of the process can be fully understood. It is well known to everybody connected with the manufacture of cheese that the quality of the final product depends on the nature of the ripening process.

scholarly journals The Development of the Grain of Wheat

1909 ◽  
Vol 3 (2) ◽  
pp. 195-217 ◽  
Author(s):  
W. E. Brenchley ◽  
A. D. Hall
Keyword(s):  
Phosphoric Acid ◽  
Dry Weight ◽  
Prominent Feature ◽  
Chemical Changes ◽  
Ripening Process ◽  
Loss Of Weight ◽  
Whole Plant ◽  
Main Period ◽  
Three Stages

A study during 1907 and 1908 of various plots of wheat cut at three-day intervals leads to the following general conclusions:(1) The whole plant, and with it the nitrogen, ash, and phosphoric acid it contains, increases in weight until about a week before it would be regarded as ready to cut. Some decrease of dry weight takes place during the last week.(2) In the formation of the grain three stages may be distinguished:(a) a period during which the pericarp is the most prominent feature,(b) the main period during which the endosperm is filled,(c) the ripening period characterised by the desiccation of the grain.(3) For the filling of the endosperm each plant possesses as it were a special mould, and continually moves into the grain uniform material cast in that mould, possessing always the same ratio of nitrogenous to non-nitrogenous materials and ash. The character of the mould possessed by each plant is determined by variety, soil, season, &c.(4) The main feature of the ripening process is desiccation rather than the setting in of such chemical changes as the conversion of sugars into starch, non-protein into protein, though the latter change also takes place.(5) The maximum dry weight of grain is attained a day or two before the grain would be regarded as ripe by the farmer. Allowing for the fact that the tillered shoots are a little behind the central shoots, no loss of weight in the crop will be incurred by cutting before the corn appears quite ripe, while a number of accidental mechanical losses due to birds, shedding, weather, may thus be avoided. Other experiments have shown that, though there may be no gain, there will be no loss in the quality of the wheat due to such early cutting.

Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

1997 ◽  
Vol 30 (1) ◽  
pp. 35-40 ◽  
Author(s):  
M.A. Drake ◽  
T.D. Boylston ◽  
K.D. Spence ◽  
B.G. Swanson
Keyword(s):  
Sensory Quality ◽  
Cheddar Cheese ◽  
Reduced Fat

82. Studies in the Ripening of Cheddar Cheese. IV. The Bacterial Flora of Cheese made from Milk of a Very Low Bacterial Count. V. The Influence of the Rennet Flora on the Flora of the Cheese. VI. The Influence of the Starter on the Ripening Process

1934 ◽  
Vol 5 (3) ◽  
pp. 185-196 ◽  
Author(s):  
L. A. Allen ◽  
N. R. Knowles
Keyword(s):  
Rapid Growth ◽  
Bacterial Flora ◽  
Cheddar Cheese ◽  
Bacterial Count ◽  
Nitrogen Compounds ◽  
Ripening Process ◽  
Early Stages ◽  
Previous Communication

In a previous communication (Allen (1)) it was shown that Cheddar cheese made from milk of a very low bacterial count (Grade A (T.T.)) exhibited a retarded rate of ripening, as evidenced by proteolysis and development of flavour and texture, when compared with similar cheese made from ordinary market milk, and the view was advanced that the miscellaneous flora of market milk produces sufficient proteolysis of the casein in the early stages of manufacture to provide the starter organisms with necessary nitrogen compounds for rapid growth.

scholarly journals Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate

1986 ◽  
Vol 69 (10) ◽  
pp. 2543-2550 ◽  
Author(s):  
K.A. Baldwin ◽  
R.J. Baer ◽  
J.G. Parsons ◽  
S.W. Seas ◽  
K.R. Spurgeon ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cheddar Cheese ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Yield And Quality

scholarly journals ECONOMIC COST-EFFECTIVENES OF ETHYLENE CONSUMPTION IN THE TECHNOLOGICAL PROCESS OF BANANA RIPENING

2021 ◽  
Vol 1 (24) ◽  
Author(s):  
Ivan Stojanović ◽  
Aleksandar Manić ◽  
Silvana Ilić
Keyword(s):  
Treatment Period ◽  
Technological Process ◽  
Economic Cost ◽  
Maturity Level ◽  
Ethylene Concentration ◽  
Ripening Process ◽  
Ethylene Consumption ◽  
Climacteric Fruit ◽  
Reduced Costs

Banana is a climacteric fruit that undergoes a ripening process in airtight chambers at a certain temperature, appropriate ethylene concentration, and the time it takes for the fruit to reach maturity level 4 on the ripening scale. For commercial purposes an ethylene concentration of 1000 ppm is used, and depending on other factors the concentration may vary. Through a research the best result has been achieved with an ethylene concentration of 900 ppm and the fruit exposure to 18C for a treatment period of 120 h. These parameters reduced costs by RSD 91.896,95 at annual level compared to the commercial concentration of ethylene, the quality of the fruit did not deteriorate greater efficiency in business has been achieved.

scholarly journals Pengaruh Volume Minyak Sumbawa Sebagai Antibakteri dalam Pembuatan Sabun Mandi Cair

2020 ◽  
Vol 8 (2) ◽  
pp. 97
Author(s):  
Muhamad Zaenudin ◽  
Ahmadi Ahmadi ◽  
Hulyadi Hulyadi
Keyword(s):  
Experimental Research ◽  
Daily Life ◽  
Antibacterial Properties ◽  
Inhibition Zone ◽  
Liquid Bath ◽  
Staphyloccocus Aureus ◽  
Bacteria And Fungi

Soap is a necessity for daily life, such as for bathing, washing, and cleaning other necessities. Normally various kinds of bacteria and fungi can live permanently on the skin, for example, such as thebacteria Staphyloccocus aureus. Antibacterial soap is used as a solution to this bacterial problem. Sumbawa oil is a natural ingredient that has the potential to be antibacterial in body wash. Sumbawa oil contains geraniol and citronellal, flavonoids, polyphenols and also contains saponins and tannins. The research objective was to find out what volume of Sumbawa oil is used to obtain the quality of liquid bath soap which has antibacterial content and meets SNI standards. This research is an experimental research in a laboratory by varying the volume of Sumbawa oil. The parameters measured in this study were the effect of variations in the volume of Sumbawa oil on antibacterial properties and pH of liquid bath soap. The findings in this study that the best antibacterial properties were found in the addition of 15 ml volume of Sumbawa oil with an average inhibition zone of 19.5-22.3 mm and a pH of 5 ml of Sumbawa oil volume with an average pH of 6.1. Based on the above findings, it can be concluded that the addition of Sumbawa oil has an effect on the antibacterial properties and pH of liquid bath soap. 

Effect of Freezing Conditions on the Ripening Process and the Quality of Cheese

2005 ◽  
Vol 4 (4) ◽  
pp. 210-214 ◽  
Author(s):  
Arnold Reps . ◽  
Krystyna Wisniewska . ◽  
Irmina Jarmul . ◽  
Anna Brakoniecka-Sik .
Keyword(s):  
Ripening Process

COLOUR OF MEAT: IV. MEASUREMENT OF THE COLOUR OF BACON

1943 ◽  
Vol 21d (4) ◽  
pp. 90-97 ◽  
Author(s):  
A. H. Woodcock
Keyword(s):  
Reflection Spectrum ◽  
New Method ◽  
Colour Measurement ◽  
Independent Measurement ◽  
Chemical Changes ◽  
Blue Region

Spectrophotometric measurements were used to study the reflection spectrum of pork and bacon in detail. A new method of colour measurement using nine filters was developed and tested experimentally on 100 samples of bacon treated in various ways.It was found that three distinct changes could occur in the colour quality of bacon which were related to known physical or chemical changes. A loss of scatter in the blue region was associated with the reaction between nitrite and the haemoglobin pigments. An increase of scatter in the green with a corresponding decrease of scatter in the red was interpreted as loss of haemoglobin and a corresponding increase of methaemoglobin pigment.These changes normally occurring in the colour of bacon can be assessed with three filters which absorb light below wave lengths of 460, 520, and 595 mμ, thus simplifying the method without loss of efficiency.The estimation of the total scatter of the bacon is made by an independent measurement.

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