Published April 1980. 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
Published January 1978. 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
Revised August 2008. 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
Published October 2001. 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
The statistical correlations between habitual diet and plasma
risk factors for coronary heart disease CHD were analyzed using
multiple regression. Thirty-one male subjects between 30-56 years
kept complete dietary records for 7 days. Daily means of nutrient
consumption were calculated using a computerized data base.
Fourteen independent variables (total kilocalories,...
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....
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...