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Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture

Creator:: Daniels, Brent E.
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: Lactococci from nature for use in Cheddar cheese manufacture AN ABSTRACT OF THE THESIS OF Brent E. Daniels

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:: Baird, Christopher S.
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: Cheddar Cheese, and the Assessment of High Resolution Melt Analysis used for Species Identification

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:: : Relation to Cheddar Cheese Flavor AN ABSTRACT OF THE THESIS OF EBENEZER RAJKUMAR VEDAMUTHU for the Ph

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:: Title THE ROLE OF ETHANOL AND CERTAIN ETHYL ESTERS IN THE FRUITY FLAVOR DEFECT OF CHEDDAR CHEESE

Adjustment of the ratio of fat to nonfat solids by means of nonfat dry milk in the manufacture of cheddar cheese from high fat content milk

Creator:: Johnson, Clarence Everet
Resource Type:: Masters Thesis
Full Text:: non.tat dry .ailk solids. Control batciies of Cheddar cheese were manuictured from milk o± the same lots

The manufacture and canning of American Cheddar cheese

Creator:: Reynolds, James Nathaniel
Resource Type:: Masters Thesis
Full Text:: The manufacture and canning of American Cheddar cheese TI

Flavors associated with the use of Cheddar cheese whey powder in ice cream mix

Creator:: Andrews, Matthew V.
Abstract:: Flavor problems associated with the use of cheddar cheese whey in the formulation of ice cream and other food products were investigated. During spray drying of whey, which transforms bulky liquid whey into an easily transportable and storable powder, various degrees of off-flavor development may occur depending on the care...
Resource Type:: Masters Thesis
Full Text:: CHEDDAR CHEESE WHEY POWDER IN ICE CREAM MIX

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: : Time-Temperature Effects on Cheddar Cheese Ripening: Sensory and Microbiological Changes. f

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Creator:: Schroeder, Carla L.
Abstract:: The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolysis, water activity, and pH were also determined....
Resource Type:: Masters Thesis
Full Text:: : Sensory, Microbiological, Chemical, and Rheological Properties of Reduced Sodium Cheddar Cheese

The ripening of cheddar cheese made with rennet as compared with a rennet-like substitute

Creator:: Maragoudakis, Michael Emmanuel
Resource Type:: Masters Thesis
Full Text:: THE RIPS2OTG OF CHEDDAR CHEESE MADE WITH REHHET AS COMPARED WITH

ScholarsArchive@OSU

Characterization of 16S Ribosomal RNA Probe-Isolated Lactococci from nature for use in Cheddar cheese manufacture

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

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

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Adjustment of the ratio of fat to nonfat solids by means of nonfat dry milk in the manufacture of cheddar cheese from high fat content milk

The manufacture and canning of American Cheddar cheese

Flavors associated with the use of Cheddar cheese whey powder in ice cream mix

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

The ripening of cheddar cheese made with rennet as compared with a rennet-like substitute

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