Index Catalog // ScholarsArchive@OSU

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

Creator:: Grazier, C. L., Bodyfelt, F. W., McDaniel, M. R., and Torres, J. A.
Abstract:: 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,...
Resource Type:: Article
Full Text:: - ’Minneapolis, MN. es. Journal of Dairy Science Vol. 74, No. 11, 1991 3658 GRAZIER ET AL. TABLE 3

Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

Creator:: Serrano, J., Velazquez, G., Lopetcharat, K., Ramírez, J. A., and Torres, J. A.
Abstract:: 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...
Resource Type:: Article
Full Text:: - Journal of Dairy Science Vol. 87, No. 10, 2004 turation and aggregation and changes in proteolytic

Quantification of Trace Volatile Sulfur Compounds in Milk by Solid-Phase Microextraction and Gas Chromatography–Pulsed Flame Photometric Detection

Creator:: Vazquez-Landaverde, P. A., Torres, J. A., and Qian, M. C.
Abstract:: 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...
Resource Type:: Article
Full Text:: before use (no more than 1 wk). Journal of Dairy Science Vol. 89 No. 8, 2006 Carbonyl sulfide was

Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography

Creator:: Vazquez-Landaverde, P. A., Velazquez, G., Torres, J. A., and Qian, M. C.
Abstract:: 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....
Resource Type:: Article
Full Text:: concentration ratio (�g/kg of compound per �g/ Journal of Dairy Science Vol. 88, No. 11, 2005 kg of internal

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Creator:: Malone, A. S., Wick, C., Shellhammer, T. H., and Courtney, P. D.
Abstract:: 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....
Resource Type:: Article
Full Text:: broth (Difco, Detroit, MI) with 0.5% glu- Journal of Dairy Science Vol. 86, No. 4, 2003 cose (Terzaghi

Start-up and operating costs for artisan cheese companies

Creator:: Bouma, Andrea, Durham, Catherine A., and Meunier-Goddik, Lisbeth
Abstract:: 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...
Resource Type:: Article
Full Text:: Journal of Dairy Science Vol. 97 No. 6, 2014 OUR INDUSTRY TODAY 3965 ing a loan that is not repayable

Autoxidation of milk lipids

Creator:: Day, E. A. and Oregon State College. Agricultural Experiment Station
Abstract:: Published November 1960. 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
Resource Type:: Technical Report
Full Text:: Reprinted from JOURNAL OF DAIRY SCIENCE, September 1960, Vol. No. 9

Cataloging and Indexing

Creator:: Sapon-White, Richard
Abstract:: 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...
Resource Type:: Article
Full Text:: CATALOGING AND INDEXING OF ELECTRONIC SERIALS

Oregon Wildlife; Vol. 34 No. 12 (December 1979)

Creator:: Oregon. Department of Fish and Wildlife
Resource Type:: Journal
Full Text:: farm accept a truckload of Hereford beef cattle as a substitution for Hoi- stein dairy cattle. Nor

Oregon Wildlife; Vol. 52 No. 1 (Summer 1995)

Creator:: Oregon. Department of Fish and Wildlife
Resource Type:: Journal
Full Text:: equivalent of dairy farms. There's no such thing as a vacation. Weather can also be a problem. Winter

ScholarsArchive@OSU

Temperature Effects on the Development of Cheddar Cheese Flavor and Aroma

Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

Quantification of Trace Volatile Sulfur Compounds in Milk by Solid-Phase Microextraction and Gas Chromatography–Pulsed Flame Photometric Detection

Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography

High Pressure Effects on Proteolytic and Glycolytic Enzymes Involved in Cheese Manufacturing

Start-up and operating costs for artisan cheese companies

Autoxidation of milk lipids

Cataloging and Indexing

Oregon Wildlife; Vol. 34 No. 12 (December 1979)

Oregon Wildlife; Vol. 52 No. 1 (Summer 1995)

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