Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/9s1618913

Descriptions

Attribute NameValues
Creator
Abstract or Summary
  • Cheddar cheese making from ultrafiltered (UF) concentrated milk potentially increases yield, saves raw materials, cuts transportation costs, minimizes waste pollution, and stream-lines production. However, the resulting UF-cheese has been found to differ from conventionally made cheese (CM-cheese) in its casein matrix and ripening process. UF and CM Cheddar cheeses were compared in regard to their overall bacterial numbers, non-starter lactic acid bacterial population, potentially pathogenic bacteria, flavor, body and textural characteristics. Standard microbiological sampling procedures were followed. Two plating methods were used and concurrently compared; the manual spread plate, and the automated spiral plate. No significant differences were noted in the over-all bacterial numbers of the experimental cheeses. The non-starter lactic acid bacteria from both cheese types showed comparable carbohydrate fermentation patterns and similar metabolic activities in milk. No significant counts of potential pathogenic bacteria were detected in the UF cheese. The textural scores showed UF cheese to have a slightly higher quality than that of the CM cheese, but there was no difference in the flavor scores. Results obtained lead to the conclusion that the UF and CM Cheddar cheeses used in this study appear not to differ in overall quality. The spiral plating method, as used in this study, was found to give comparable counts and it can potentially save time and costs when the media preparation and counting techniques are done properly.
Resource Type
Date Available
Date Copyright
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Academic Affiliation
Non-Academic Affiliation
Rights Statement
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces
Additional Information
  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2011-12-28T19:40:40Z No. of bitstreams: 1 BETANCURCARMEN1988.pdf: 581551 bytes, checksum: 7ec75e1021122b0cf901bd937dba80d4 (MD5)
  • description.provenance : Made available in DSpace on 2012-01-26T18:12:20Z (GMT). No. of bitstreams: 1 BETANCURCARMEN1988.pdf: 581551 bytes, checksum: 7ec75e1021122b0cf901bd937dba80d4 (MD5) Previous issue date: 1988-01-18
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-05T22:53:43Z (GMT) No. of bitstreams: 1 BETANCURCARMEN1988.pdf: 581551 bytes, checksum: 7ec75e1021122b0cf901bd937dba80d4 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2012-01-26T18:12:20Z (GMT) No. of bitstreams: 1 BETANCURCARMEN1988.pdf: 581551 bytes, checksum: 7ec75e1021122b0cf901bd937dba80d4 (MD5)

Relationships

Parents:

This work has no parents.

Last modified

Downloadable Content

Download PDF

Items