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Filtering by: Subject Dairy products -- Contamination Degree Field Food Science and Technology License All rights reserved

Flavor development of cheddar cheese under different manufacturing practices

Creator:

Lemus, Freddy Mauricio

Abstract:

Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...

Resource Type:

Masters Thesis

Full Text:

and flavor of a product. Therefore, those compounds with greater impact on the perceived aroma and
Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Creator:

Turbes, Gregory S.

Abstract:

The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...

Resource Type:

Masters Thesis

Full Text:

distinct regions around Oregon in early Fall, 2013. Milk was transported to the Arbuthnot Dairy Center on