Cheese manufacture cheddaring

Figure 10.11 pH profile of Cheddar during cheese manufacture. 

Tambat R.V. and Srinivasan, M. R. 1979. Changes in surface tension, viscosity and curd tension of buffalo and cow milk during Cheddar cheese manufacture. Ind J. Dairy Sci. 32, 173-176. 

M. miehei rennet is the most heat stable of all the commonly used milk-clotting enzymes (Thunell et al 1979). None is destroyed during Cheddar cheese manufacture although, like M. pusillus var. Lindt rennet, less than 2% remains active in the cheese (Harper and Lee 1975 Holmes et al. 1977). It remains active in the whey and is concentrated in condensed whey products. 

Wang, J. T. 1969. Survival and distribution of rennin during Cheddar cheese manufacture. M.S. Thesis. Utah State University, Logan. 

Pearce, K. N. and Gilles, J. 1979. Composition and grade of Cheddar cheese manufactured over three seasons. N.Z. J. Dairy Sci. Technol 14, 63-71. 

Since Cheddar cheese is the major cheese produced in the United States, this discussion pertains to the chemistry of the processing treatments used in its manufacture. Additional details of cheese manufacture are presented in Chapter 12. 

Hickey, M. W., van Leuwen, H., Hillier, A. J., and Jago, G. R. (1983). Amino add accumulation in Cheddar cheese manufactured from normal and ultrafiltered milk. Aust. ]. Dairy Technol. 38,110-113. 

Guinee, T.P., O Callaghan, D.J., Mulholland, E.O.,Harrington, D. 1996. Milk protein standardization by ultrafiltration for Cheddar cheese manufacture. J. Dairy Res. 63, 281-293. 

Mayes, J.J., Sutherland, B.J. 1989. Further notes on coagulum firmness and yield in Cheddar cheese manufacture. Aust. J. Dairy Technol. 44, 47-48... 

Tamime, A.Y., Kalab, M., Davies, G., Younis, M.F. 1990. Microstructure and firmness of processed cheese manufactured from Cheddar cheese and skim milk powder cheese base. Food Struct. 9, 23-37. 

While the relationship of headspace concentrations of methanethiol and other volatiles to their actual concentrations in cheese remains to be established, headspace concentrations of volatile sulfur compounds appear appropriate to assess relative effects of various treatments (64). A baseline of information on methanethiol concentrations found in cheeses manufactured in the University of Wisconsin Dairy Plant was initially developed to serve as a magnitude guide for the current trials as well as for comparative purposes with those published for Cheddar cheese by others (37, 40, 48). Concentrations of methanethiol are shown in... 

Milk Substrates Cheese is perhaps the oldest of the fermented foods. (Fig. 1) The basic underlying microbial transformation in all cheese manufacture is the conversion of lactose of milk into lactic acid. The microorganisms in the starter culture contribute significantly to the flavor of the cheese. The secondary microbial flora of the cheese also elaborate taste and odor active substances. These organisms may be present as chance contaminants or introduced intentionally(8), and result in distinctive types of cheeses such as Cheddar, blue veined and Swiss. 

Dried powders containing probiotics may be applied to dovmstream processes, e.g., adjimcts for Cheddar cheese manufacture (Gardiner et al., 2002), malted beverages (O Riordan et al., 2001) and the exploitation of bacteriocin... 

Gardiner, G. E. Bouchier, P O Sullivan, E. Kelly, J. Collins, J. K. Fitzgerald, G. Ross, R. P Stanton, C., A spray-dried culture for probiotic Cheddar cheese manufacture. International Dairy Journal (2002) 12, 749-756. 

Desfosses-Foucault, E., Dussault-Lepage, V., Le Boucher, C., Savard, R, LaPointe, G., Roy, D. (2012). Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification. Frontiers in Microbiology, 3,1-11. 

Robens RF, Zottola EA. Shelf-life of pasteurized process cheese spreads made from cheddar cheese manufactured with a nisin-producing starter culture. J Dairy Sci 1993 76 1829-1836. 

Enzymes derived from the stomach of suckling calves and lambs have been found to be largely responsible for the development of characteristic flavours of Italian cheese. The properties of these enzymes (Richardson and Nelson, 1967) and the chemic nature of their activities have been studied. The development of the goaty flavour of Italian cheese, for example, is attributed to the production of low molecular weight fatty acids in milk fat, presumably induced by fat lipolysis. The production of cheese flavour components such as diacetyls and acetoin is facilitated by esterases (Magee et al., 1981). Present day cheese manufacturing practices involve the addition of external esterases to augment the production of the desired flavours. Enzyme modified cheese products are employed to fortify or intensity cheddar cheese flavour in some formulations. 

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