The objective of this study was to develop a decision making tool to determine economic feasibility of artisan cheese operations. A survey of current Oregon artisan cheese companies was used to gain knowledge of the fixed and variable costs associated with cheese production and business start-up. The data from this...
The free fatty acids of Cheddar cheese are important components
in the over-all flavor and aroma of the cheese. Although the
more volatile fatty acids probably contribute most, there is reason
to believe that the higher fatty acids may contribute, to some extent,
in imparting typical flavor characteristics. Before the...
Freeze-dried concentrates (DRICONS) of lactic streptococcal
starter bacteria (single and mixed strains) were prepared in different
lyophilization media and stored under vacuum and several gases.
DRICONS were tested for survival and acid-producing activity after
storage for up to a year by rehydration with water to the original
pre-lyophilization volume. Acid...
Published March 1904. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Strains of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris with potential use in the food industry which had been previously isolated from nature using 16S rRNA probes were characterized for unique identifying traits and for attributes important for potential use in cheese manufacture. Strains of Lc. cremoris which...
The present investigation was undertaken to characterize a
number of strains of Lactobacillus bulgaricus and Streptococcus
thermophilus intended for use by a commercial starter supply
company. Thorough characterization of each culture was required in
order to combine compatible strains so that their usefulness in
Mozzarella cheese manufacture would be maximized....
Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...
Published January 1901. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog