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,...
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
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...
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
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....
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...
Bold, rocky headlands alternating with long curved beaches, sand spits, and bays -- these are the dominant landforms that make up the more than 40 miles of scenic coastline between Roads End and Tillamook Bay. With the exception of Cape Kiwanda, which is composed of sandstone, the headlands are made...