Cheese Cheddar

The ketone 2 heptanone has been identified as contnbuting to the odor of a number of dairy products including condensed milk and cheddar cheese Describe a synthesis of 2 heptanone from acetylene and any necessary organic or inorganic reagents... 

Cheddar cheese Raw chicken Raw lean beef Stew steak Fresh fish (cod) Raw pork (>ag) Raw beef sausage Quom... 

Suloff, E. C Comparative study of semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese. Thesis, Virginia Polytechnic Institute and State University, Blacksburg, VA, 1999, http // scholar. lib. vt.edu/theses/available/etd-... 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

A ounces cheddar cheese 1 / ounces jack cheese 1 A ounces Swiss cheese 1 A ounces part-skim mozzarella 4 tablespoonfuls grated Parmesan cheese 8 ounces tofu... 

Petersen, M., L. Wiking, and H. Stapelfeldt. 1999. Light sensitivity of two colorants for Cheddar cheese. Quantum yields for photodegradation in an aqueous model system in relation to light stability of cheese in illuminated display. J. Dairy Res. 66 599-607. 

The price of cheddar cheese is 2.12 per pound. The price of Monterey Jack cheese is 2.34 per pound. If Harrison buys 1.5 pounds of cheddar and 1 pound of Monterey Jack, how much will he spend in all ... 

O Mahony F.C., O Riordan T.C., Papkovskaia N., Kerry J.P., Papkovsky D.B., Nondestructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese, Food Control Available online 2006 17 (4) 286-292. 

Since antiquity, animal milks have been converted by empirical processes to a wide variety of cheeses. With the development of microbiology as a scientific discipline, the critical role of microorganisms - bacteria, fungi, yeasts - in cheese began to be understood. Today, more than 650 cheese types are recognized and the flavor(s) of cheese has (have) now been investigated for more than a century.33 Typically, the situation is complex and the literature is enormous. For instance, more than 200 volatiles occur in Cheddar cheese. In a listing of 58 of these volatiles, 7 are sulfur compounds dimethyl sulfide (DMS),... 

Although not well understood, demethiolation has been noted in some fungi.38 Moreover, evidence for a required enzyme activity was obtained for lactococci (used in cheddar cheese production)40 and a relatively high level of demethiolase activity was present in Kluyveromyces lactis, a cheese-ripening yeast (see below).41... 

Typically, sorption isotherms are constructed for a single food ingredient or food system. An alternative approach is to plot the moisture content versus water activity (or relative vapor pressure) values for a variety of as is food ingredients and food systems. The result is a composite food isotherm (Figure 17). The composite isotherm fits the typical shape observed for a sorption isotherm for an individual food system, with a few products falling above or below the isotherm curve (chewing gum, honey, raisins, bread, and colby and cheddar cheeses). Slade and Levine (1991) were the first to construct such a plot using moisture content and aw values from van den... 

A recipe that serves 8 people requires one and one-half cups of Cheddar cheese. How much cheddar cheese is needed to serve 6 people ... 

Drake, M.A., Gerard, P.D., Kleinhenz, J.P., Harper, W.J. (2003) Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese. Lebensm.-Wiss. Technol. 36 13-20. 

Yoshizawa, T Yamamoto, I. and Yamamoto, R. (1970). Attractancy of some methyl ketones isolated from Cheddar cheese for cheese mites. Botyuu-Kagaku 35 43-45. 

The production of sulphur compounds is believed to be very important in the development of Cheddar cheese flavour. Residual sulphydryl oxidase activity may play a role in initially reoxidizing sulphydryl groups exposed upon heating cheesemilk the sulphydryl groups thus protected may be reformed during the ripening process. 

Figure 10.19 Urea-polyacrylamide gel electrophoretograms of Cheddar cheese after ripening for 0, 1, 2, 3, 4, 6, 8, 10, 12, 14, 16, 18 or 20weeks (lanes 1-14) C, sodium caseinate. (Supplied...

Figure 10.20 Formation of water-soluble nitrogen (WSN) in (A) Cheddar cheese with a controlled microflora (free of non-starter bacteria) (B) controlled microflora chemically-acidified (starter-free) cheese (C) controlled microflora, rennet-free cheese (D) controlled microflora, rennet-free, starter-free cheese.

Figure 10.23 Water-insoluble and water-soluble peptides derived from asl-casein (A), as2-casein (B) or -casein (C) isolated from Cheddar cheese DF = diafiltration. The principal chymosin, plasmin and lactococcal cell-envelope proteinase cleavage sites are indicated by arrows (data from T.K. Singh...

Figure 10.24 Concentration of individual amino acids in 60-day-old Cheddar cheese, made with a single-strain starter Lactococcus lactis ssp. cremoris AM2, G11/C25 or HP (from...

Many cheeses contain the same or similar compounds but at different concentrations and proportions chromatograms of some cheese varieties are shown in Figure 10.25. The principal classes of components present are aldehydes, ketones, acids, amines, lactones, esters, hydrocarbons and sulphur compounds the latter, e.g. H2S, methanethiol (CH3SH), dimethyl sulphide (H3C-S-CH3) and dimethyl disulphide (H3C-S-S-CH3), are considered to be particularly important in Cheddar cheese. The biogenesis of flavour compounds has been reviewed by Fox et al. (1993, 1996a) and Fox, Singh and McSweeney (1995). 

Wilkinson, M.G. (1992) Studies on the Acceleration of Cheddar Cheese Ripening, Ph.D. Thesis, National University of Ireland, Cork. 

Cheddar cheese originated in a little village in Cheddar, England. It was initially made as a stirred curd product without matting (Kosikow-ski 1978A). 

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