Index Catalog // ScholarsArchive@OSU

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Creator:: Yang, Jie
Resource Type:: Masters Thesis
Full Text:: ). Within aged 640 lb full fat Cheddar cheese blocks, moisture variability is 5-10 times the difference

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:: . TABLE I The effects ofvarious fat to SN? ratios on the fat and moisture content of Cheddar cheese

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

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

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:: number of Cheddar cheese samples showed depen- dence upon moisture content, pH, and extent of alpha

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

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

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: -Temperature Effects on Cheddar Cheese Ripening: an Interpretation of Microbial. Chemical and Sensogj Changes

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

ScholarsArchive@OSU

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

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

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

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

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

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

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

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search