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Filtering by: Subject Dairy products -- Preservation Subject Cheese -- Microbiology

Production of carbonyl compounds by lactic streptococci : relation to Cheddar cheese flavor

Creator:

Vedamuthu, Ebenezer Rajkumar

Abstract:

In an attempt to investigate the probable roles of lactic starter flora in the development of fruitiness and slit-openness in Cheddar cheese, several experimental lots of cheese were made with different commercial lyophilized starters until the defect could be consistently duplicated. From many such trials, two cultures, B and C,...

Resource Type:

Dissertation

Full Text:

provided the defect, and one, designated as A, tiat yielded high -grade product, were selected for
Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:

Kirby, Constance Lamb

Resource Type:

Masters Thesis

Full Text:

. J. Antonio Torres, co-project leader and dairy wizard, Floyd Bodyfelt, and sensory genius, Dr
The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:

Bills, Donald D.

Abstract:

During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....

Resource Type:

Dissertation

Full Text:

high-quality product are often dif- ficult to control and incompletely understood. Consequently