Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor

2020 ◽  
Vol 35 (3) ◽  
Author(s):  
Rachel S. Del Toro‐Gipson ◽  
Peter V. Rizzo ◽  
Dana J. Hanson ◽  
MaryAnne Drake
Keyword(s):  
Cheddar Cheese ◽  
Wood Smoke ◽  
Cheese Flavor

scholarly journals Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution

2013 ◽  
Vol 350 (2) ◽  
pp. 231-238 ◽  
Author(s):  
Balasubramanian Ganesan ◽  
Kelly Brown
Keyword(s):  
Cheddar Cheese ◽  
Cheese Flavor ◽  
Sodium Substitution

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

CHARACTERIZATION OF THE NONLINEAR VISCOELASTIC CONSTITUTIVE PROPERTIES OF MILD CHEDDAR CHEESE FROM INDENTATION TESTS

2005 ◽  
Vol 36 (5-6) ◽  
pp. 459-477 ◽  
Author(s):  
S.M. GOH ◽  
M.N. CHARALAMBIDES ◽  
J.G. WILLIAMS
Keyword(s):  
Cheddar Cheese ◽  
Nonlinear Viscoelastic ◽  
Indentation Tests ◽  
Constitutive Properties

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 an Astringent Flavor Fraction from Cheddar Cheese

1972 ◽  
Vol 55 (6) ◽  
pp. 735-741 ◽  
Author(s):  
V.R. Harwalkar
Keyword(s):  
Cheddar Cheese

Characterization of primary and secondary organic aerosols in Melbourne airshed: The influence of biogenic emissions, wood smoke and bushfires

2016 ◽  
Vol 130 ◽  
pp. 54-63 ◽  
Author(s):  
Yoshiteru Iinuma ◽  
Melita Keywood ◽  
Hartmut Herrmann
Keyword(s):  
Secondary Organic Aerosols ◽  
Organic Aerosols ◽  
Wood Smoke ◽  
Biogenic Emissions

scholarly journals Characterization of a Lipase from Sporidiobolus pararoseus 25-A Which Produces Cheese Flavor

2010 ◽  
Vol 17 (1) ◽  
pp. 17-20 ◽  
Author(s):  
Tamio MASE ◽  
Mayumi SONODA ◽  
Megumi MORITA ◽  
Etsuko HIROSE
Keyword(s):  
Cheese Flavor ◽  
Sporidiobolus Pararoseus

A potential analytical assessment of cheddar cheese flavor defects

1991 ◽  
Vol 1 (4) ◽  
pp. 263-271 ◽  
Author(s):  
Jorge Bouzas ◽  
Floyd W. Bodyfelt ◽  
Antonio Torres
Keyword(s):  
Cheddar Cheese ◽  
Cheese Flavor ◽  
Analytical Assessment

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
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