Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese

2007 ◽  
pp. 141-150
Author(s):  
B. H. Lee ◽  
S. Hailelassie ◽  
V. Yaylayan ◽  
B. Stewart
Keyword(s):  
Cheddar Cheese

scholarly journals Characterization of Nutty Flavor in Cheddar Cheese

2004 ◽  
Vol 87 (7) ◽  
pp. 1999-2010 ◽  
Author(s):  
Y.K. Avsar ◽  
Y. Karagul-Yuceer ◽  
M.A. Drake ◽  
T.K. Singh ◽  
Y. Yoon ◽  
...  
Keyword(s):  
Cheddar Cheese

THE CHARACTERIZATION OF LACTOBACILLI FROM CHEDDAR CHEESE: II. A NUMERICAL ANALYSIS OF THE DATA BY MEANS OF AN ELECTRONIC COMPUTER

1964 ◽  
Vol 10 (5) ◽  
pp. 757-762 ◽  
Author(s):  
M. M. Hauser ◽  
R. E. Smith
Keyword(s):  
Numerical Analysis ◽  
Numerical Methods ◽  
Lactobacillus Casei ◽  
Electronic Computer ◽  
Cheddar Cheese ◽  
Lactobacillus Brevis ◽  
Computer Technique ◽  
Group Relationships ◽  
Biochemical Features

Data for 59 lactobacilli isolated from Canadian Cheddar cheese and 9 named species, previously characterized on the basis of morphological, cultural, and biochemical features, were analyzed by the Adansonian numerical methods of Sneath. Results confirmed the validity of groups, originally designated as Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, and Lactobacillus fermenti types. The computer technique provided numerical estimates of strain and group relationships, emphasizing the extreme heterogeneity of the groups.

scholarly journals Characterization of Calcium Lactate Crystals on Cheddar Cheese by Image Analysis

2008 ◽  
Vol 91 (6) ◽  
pp. 2190-2195 ◽  
Author(s):  
P. Rajbhandari ◽  
P.S. Kindstedt
Keyword(s):  
Image Analysis ◽  
Cheddar Cheese ◽  
Calcium Lactate

A Computer Aided Characterization of the Compressive Creep Behavior of Potato and Cheddar Cheese

2006 ◽  
Vol 50 (1) ◽  
pp. 45-50 ◽  
Author(s):  
S. PURKAYASTHA ◽  
M. PELEG ◽  
E. A. JOHNSON ◽  
M. D. NORMAND
Keyword(s):  
Creep Behavior ◽  
Cheddar Cheese ◽  
Compressive Creep ◽  
Computer Aided

Characterization of Aroma Compounds Responsible for the Rosy/Floral Flavor in Cheddar Cheese

2005 ◽  
Vol 53 (8) ◽  
pp. 3126-3132 ◽  
Author(s):  
Mary E. Carunchia Whetstine ◽  
Keith R. Cadwallader ◽  
MaryAnne Drake
Keyword(s):  
Cheddar Cheese ◽  
Aroma Compounds

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
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