Cooling of freshly formed Cheddar
cheese is thought to be one of the processing
steps that requires tighter control
to achieve more uniform and consistent
product quality. Cheese samples, obtained
after pressing, were rapidly cooled
to 5, 15, 25, or 35°C. Commercial samples
and test cheese at 7, 30, 60,...
A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirredcurd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated...
Volatile sulfur compounds have been reported to be
responsible for the sulfurous off-flavors generated during
the thermal processing of milk; however, their analysis
has been a challenge due to their high reactivity,
high volatility, and low sensory threshold. In this study,
reactive thiols were stabilized and the volatile sulfur
compounds...
Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study....
The activity of chymosin, plasmin, and Lactococcus
lactis enzymes (cell envelope proteinase, intracellular
peptidases, and glycolytic enzymes) were determined
after 5-min exposures to pressures up to 800 MPa.
Plasmin was unaffected by any pressure treatment.
Chymosin activity was unaffected up to 400 MPa and
decreased at 500 to 800 MPa....
Over a 3.5-year period, 4 Rocky Mountain goats (Oreamnos americanus), housed at a single facility, developed clinical disease attributed to infection by Caprine arthritis encephalitis virus (CAEV). Ages ranged from 1 to 10 years. Three of the goats, a 1-year-old female, a 2-year-old male, and a 5-year-old male, had been...
Lack of valid economic data for artisan cheese making is a serious impediment to developing a realistic business plan and obtaining financing. The objective of this study was to determine approximate start-up and operating costs for an artisan cheese company. In addition, values are provided for the required size of...
Remote-access computer file serials, often referred to simply as electronic serials, possess characteristics that challenge our definition of the term “serial” and our ability to catalog them according to the established cataloging code. These challenges are reflected in the library science literature, where cataloging and indexing issues have generated thoughtful...