Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Cheese

Discipline
Institution
Publication Year
Publication
Publication Type

Articles 1 - 30 of 100

Full-Text Articles in Life Sciences

The Influence Of Protein Concentration And Homogenization On Moisture Content, Curd Yield, And Fat Retention Of Model Cheese Made From Microfiltered Skim Milk Recombined With Cream, Richard Byron Geslison May 2020

The Influence Of Protein Concentration And Homogenization On Moisture Content, Curd Yield, And Fat Retention Of Model Cheese Made From Microfiltered Skim Milk Recombined With Cream, Richard Byron Geslison

All Graduate Theses and Dissertations

This project was funded by the Western Dairy Center at Utah State University as part of a multi-pronged approach to improve the current understanding of using concentrated milks in cheese making. Concentrated milk for this study was provided by South Dakota State University.

This study compared the effect of different concentration factors of milk on curd moisture levels, fat content, and cheese curd yields. To see if these results could be improved (i.e. remove more moisture and retain more fat) milk samples were also subjected to limited pressure homogenization (microfluidization) treatments.

It was found in the course of this ...


An Environmental Approach To Food Safety Assessment Using Artisan Cheese And Fresh Produce As Model Systems, Marie Limoges Jan 2019

An Environmental Approach To Food Safety Assessment Using Artisan Cheese And Fresh Produce As Model Systems, Marie Limoges

Graduate College Dissertations and Theses

This dissertation examined recently issued regulatory standards using cheese and produce as model systems. FDA's 2015 Domestic and Imported Cheese and Cheese Products Compliance Program Guidelines (CPG) E. coli standards on cheese safety, and the extent to which these standards affect domestic and imported cheese commerce, was assessed. Results from FDA's Domestic and Imported Cheese Compliance Program for samples collected between January 1, 2004 and December 31, 2006 were analyzed. Of 3,007 cheese samples tested for non-toxigenic E. coli, 76% (2,300) of samples exceeded 10/g, FDA's target for regulatory activity. In cheese samples containing ...


Comparison Of Methods For Extracting Lactobacillus Wasatchensis Dna From Broth Media, Milk, And Cheese For Subsequent Pcr-Based Analyses, Tyler Allen Dec 2018

Comparison Of Methods For Extracting Lactobacillus Wasatchensis Dna From Broth Media, Milk, And Cheese For Subsequent Pcr-Based Analyses, Tyler Allen

All Graduate Theses and Dissertations

The Western Dairy Center at Utah State University funded this project as part of its BUILD Dairy program with support from the dairy farmers of Idaho, to investigate the problem of splits that form in cheese during storage. The bacteria, Lactobacillus wasatchensis had previously been identified as a cause of unwanted gas production in cheese and the defects then make the cheese unsuitable for cutting into slices.

The project team proposed a two-year, $150,912 project to investigate methods for determining the presence of this bacterium in cheese by extracting DNA from the cheese and looking for DNA that was ...


Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg Sep 2018

Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 100 to 106 colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco ...


Growth Characteristics Of Lactobacillus Wasatchensis And Its Detection And Enumeration Using Quantitative Polymerase Chain Reaction, Isaac Brockbank Bowen Aug 2018

Growth Characteristics Of Lactobacillus Wasatchensis And Its Detection And Enumeration Using Quantitative Polymerase Chain Reaction, Isaac Brockbank Bowen

All Graduate Theses and Dissertations

There are numerous challenges encountered during the manufacturing and storage of cheese by both the large-scale and artesian producers. One such challenge has been the formation of late gassy defect, which occurs when gas is produced by certain lactic acid bacteria found in the cheese block during storage and aging over a three month time period. Negative consequences of late gas production are slits and cracks in the cheese block and puffy cheese packaging, which cause significant financial losses for manufacturers along with poor consumer acceptance.

Lactobacillus wasatchensis is one such lactic acid bacterium shown to produce gas during cheese ...


Study Of Rheological, Chemical, And Microbiological Properties Of Chami, A Traditional Emirati Soft Chees, Aysha Othman Abdullah Al Katheeri Apr 2018

Study Of Rheological, Chemical, And Microbiological Properties Of Chami, A Traditional Emirati Soft Chees, Aysha Othman Abdullah Al Katheeri

Theses

In this work, ten Emirati Chami cheese samples were collected and analyzed to determine their chemical composition, texture, rheology, and microbiological properties. Chami cheeses showed large variations in moisture (60.9–84.1%), protein (7.5–14.6%), fat (0.5–7.8%), and ash (3.4–8.0%) contents as well as in pH (3.6–4.4), and water activity (0.977–0.999%). The variation in fat content of samples suggested that extra fat was added; this added fat was either butter or vegetable oil as indicated by the fatty acid composition. The different samples showed peaks ...


Analysis Of Surface Crystals On Soft Washed Rind Cheeses Using Polarized Light Microscopy And Their Effect On The Sensory Perception Of Grittiness, Patrick Polowsky Jan 2018

Analysis Of Surface Crystals On Soft Washed Rind Cheeses Using Polarized Light Microscopy And Their Effect On The Sensory Perception Of Grittiness, Patrick Polowsky

Graduate College Dissertations and Theses

With the rising popularity of artisanal cheese in the United States, the soft washed rind category has emerged as a fast-growing segment of the marketplace. There is much anecdotal evidence to suggest a common sensorial defect in soft washed rind cheese is a gritty/sandy texture attributed to crystal growth on the rind of these cheeses

A preliminary study was undertaken to develop a set of criteria to visually identify crystals found on soft washed rind cheeses. Single crystal identities were presumptively determined using polarized light microscopy (PLM), and cross-checked using powder x-ray diffractometry (PXRD). Two distinct crystal groupings were ...


Genomic Characterization Of Dairy Associated Leuconostoc Species And Diversity Of Leuconostocs In Undefined Mixed Mesophilic Starter Cultures, Cyril A. Frantzen, Witold Kot, Thomas B. Pederson, Ylva M. Ardo, Jeff R. Broadbent, Horst Neve, Lars H. Hansen, Fabio Dal Bello, Hilde M. Østlie, Hans P. Kleppen, Finn K. Vogensen, Helge Holo Feb 2017

Genomic Characterization Of Dairy Associated Leuconostoc Species And Diversity Of Leuconostocs In Undefined Mixed Mesophilic Starter Cultures, Cyril A. Frantzen, Witold Kot, Thomas B. Pederson, Ylva M. Ardo, Jeff R. Broadbent, Horst Neve, Lars H. Hansen, Fabio Dal Bello, Hilde M. Østlie, Hans P. Kleppen, Finn K. Vogensen, Helge Holo

Nutrition, Dietetics, and Food Sciences Faculty Publications

Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1–10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no documentation on the genomic diversity of leuconostocs in starter cultures exists. We present data on the Leuconostoc population in five DL-type starter cultures commonly used by the dairy industry. The analyses were performed using traditional cultivation methods, and further augmented by next-generation DNA ...


Genomic Characterization Of Dairy Associated Leuconostoc Species And Diversity Of Leuconostocs In Undefined Mixed Mesophilic Starter Cultures, Cyril A. Frantzen, Witold Kot, Thomas B. Pedersen, Ylva M. Ardö, Jeff R. Broadbent, Horst Neve, Lars H. Hansen, Fabio Dal Bello, Hilde M. Østlie, Hans P. Kleppen, Finn K. Vogensen, Helge Holo Feb 2017

Genomic Characterization Of Dairy Associated Leuconostoc Species And Diversity Of Leuconostocs In Undefined Mixed Mesophilic Starter Cultures, Cyril A. Frantzen, Witold Kot, Thomas B. Pedersen, Ylva M. Ardö, Jeff R. Broadbent, Horst Neve, Lars H. Hansen, Fabio Dal Bello, Hilde M. Østlie, Hans P. Kleppen, Finn K. Vogensen, Helge Holo

Nutrition, Dietetics, and Food Sciences Faculty Publications

Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1–10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no documentation on the genomic diversity of leuconostocs in starter cultures exists. We present data on the Leuconostoc population in five DL-type starter cultures commonly used by the dairy industry. The analyses were performed using traditional cultivation methods, and further augmented by next-generation DNA ...


Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen Jan 2017

Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen

Dissertations, Theses, & Student Research in Food Science and Technology

A rapid quantitative PCR (qPCR) method was developed for the detection and quantification of fungi that are potentially present in dairy commodities. Genes of interest that were considered and used in the method development were the following: 18S rRNA, actin, beta-tubulin, and elongation factor 1-alpha. The following organisms were screened in this method development: Galactomyces candidus, Debaryomyces hansenii, Yarrowia lipolytica, Penicillium roqueforti, Penicillium verrocosum and Cladosporium cladosporioides. The developed method has a standard curve based on the organism, Galactomyces candidus, and the primers based on the elongation factor 1-alpha gene. Using this yeast and primers, this method can detect fungal ...


Development And Implementation Of Methods To Study Crystallization In Cheese, Gil Fils Tansman Jan 2017

Development And Implementation Of Methods To Study Crystallization In Cheese, Gil Fils Tansman

Graduate College Dissertations and Theses

Dissolved compounds and ions, including mineral elements and products of microbial metabolism, are present in many cheeses in relatively high concentrations. These dissolved substances may precipitate from the aqueous phase of cheese to form sparingly soluble crystals that can impart a crunchy, gritty, or sandy texture on the cheese. In the present work, optical and diffractometric methods were optimized for use with cheese samples to identify crystal phases in several cheese varieties. These techniques, which included powder X-ray diffractometry (PXRD), single crystal X-ray diffractometry (SCXRD), and petrographic microscopy (PM) have traditionally been used on geological specimens that are quite different ...


Growth And Gas Formation By Lactobacillus Wasatchensis, A Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, In Cheddar-Style Cheese Made Using A Streptococcus Thermophilus Starter, Western Dairy Center, Utah State University, Fatih Ortakci, Jeff R. Broadbent, Craig J. Oberg, Donald J. Mcmahon Nov 2015

Growth And Gas Formation By Lactobacillus Wasatchensis, A Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, In Cheddar-Style Cheese Made Using A Streptococcus Thermophilus Starter, Western Dairy Center, Utah State University, Fatih Ortakci, Jeff R. Broadbent, Craig J. Oberg, Donald J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB) Lactobacillus wasatchensis WDC04 was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using St. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~104 cfu/ml. Resulting cheeses were ripened at 6 or 12°C. At d 1, starter streptococcal numbers were similar in both cheeses (~109 cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<102 cfu/g). As expected, Lactobacillus wasatchensis counts were ...


Consumer Evaluation: The Link Between Body Mass Index, Reward Sensitivity, Product Liking And Emotion, Malori Comer Jun 2015

Consumer Evaluation: The Link Between Body Mass Index, Reward Sensitivity, Product Liking And Emotion, Malori Comer

Master's Theses and Project Reports

The objectives of this study were: (1) to evaluate consumer acceptance of cheeses varying in fat and sodium levels, (2) to determine if sensitivity to reward and body mass index has an effect on product liking based on fat or salt content, (3) to evaluate the use of FaceReader technology during consumer evaluation and, (4) to determine if consumer’s self-selected, conscious emotions matched with the expressed, subconscious emotions acquired by FaceReader.

Consumer acceptance testing (n=108) was conducted on two medium cheddar cheeses with varying fat levels and two low-moisture part-skim mozzarella cheeses varying in sodium levels. Attributes were ...


Contribution Of A Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species To Late Gassy Defect In Cheddar Cheese, Fatih Ortakci May 2015

Contribution Of A Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species To Late Gassy Defect In Cheddar Cheese, Fatih Ortakci

All Graduate Theses and Dissertations

This study sought to determine whether a recently isolated slow-growing nonstarter lactic acid bacterium, Lactobacillus wasatchii sp. nov., could be implicated in late gassy defect in Cheddar cheese. I demonstrated that Lb. wasatchii grows readily in the laboratory under cheese-like stress conditions of 5% salt and pH 5.2, and has the potential to survive pasteurization. Lactobacillus wasatchii can co-utilize ribose and galactose to maximize its growth. Due to being an obligatory heterofermentative, Lb. wasatchii produces CO2 whenever it ferments a hexose such as galactose.

A second investigation extended these findings by examining the growth and gas forming characteristics ...


Investigating The Filled Gel Model In Cheddar Cheese Through Use Of Sephadex Beads, L. M. Barden, J. A. Osborne, D. J. Mcmahon, E. A. Foegeding Jan 2015

Investigating The Filled Gel Model In Cheddar Cheese Through Use Of Sephadex Beads, L. M. Barden, J. A. Osborne, D. J. Mcmahon, E. A. Foegeding

Nutrition, Dietetics, and Food Sciences Faculty Publications

Cheese can be modeled as a filled gel whereby milkfat globules are dispersed in a casein gel network. We determined the filler effects using Sephadex beads (GE Healthcare Life Sciences, Pittsburgh, PA) as a model filler particle. Ideally, such a model could be used to test novel filler particles to replace milkfat in low-fat cheese. Low-filler (6% particles), reduced-filler (16%), and full-filler (33%) cheeses were produced using either Sephadex beads of varying sizes (20 to 150 μm diameter) or milkfat. Small- and large-strain rheological tests were run on each treatment at 8, 12, and 18 wk after cheese manufacturing. Differences ...


Knockanore Irish Farmhouse Cheese, Eamonn Lonergan Jan 2014

Knockanore Irish Farmhouse Cheese, Eamonn Lonergan

Pamphlets

No abstract provided.


Effect Of Bitterness Blockers And Salt Substitutes On The Quality Of Low Sodium White Cheddar Cheese, Kennet Mariano Carabante Jan 2013

Effect Of Bitterness Blockers And Salt Substitutes On The Quality Of Low Sodium White Cheddar Cheese, Kennet Mariano Carabante

LSU Master's Theses

Reducing added salt in processed foods is one of the major challenges facing food industry worldwide. Salt (NaCl) replacement in a Cheddar cheese has been successfully achieved up to 25%, which qualifies it as “reduced sodium”. However, a low sodium cheddar cheese (less than 140 mg Na/ 50 g cheese) requires at least 50% of salt reduction. Bitterness is one obstacle for development of an acceptable low sodium cheddar cheese. In this study, sensory optimization of low sodium white cheddar cheese was performed. A 3-component mixture design was used: NaCl (30-60%), KCl (45-65%) and glycine (5-10%). A fixed level of ...


Development Of Methods For Assessing The Effect Of Moisture And Aging On Sliceability Of Cheese, Jess Perrie May 2012

Development Of Methods For Assessing The Effect Of Moisture And Aging On Sliceability Of Cheese, Jess Perrie

All Graduate Plan B and other Reports

Sliceability is a cheese’s ability to cut cleanly into thin slices, resist breakage or fracture at slices edges, and undergo a high level of bending before breaking. Intuitively, sliceability depends on the chemistry, microstructural, and rheological properties of the casein network. Currently there is no reported scientific research investigating evaluation methods of cheese slice quality, as well as properties that influence a cheese’s ability to slice.

In this study, a method for slice quality evaluation was developed on purchased cheese and performed on commercial cheeses and experimental cheeses manufactured at three different moisture contents (40.6%, 37.0 ...


Development Of A Noncontact Sensor For Monitoring Milk Coagulation And Cutting Time Prediction In Cheese Making, Molly D. Craft-Jenkins Jan 2012

Development Of A Noncontact Sensor For Monitoring Milk Coagulation And Cutting Time Prediction In Cheese Making, Molly D. Craft-Jenkins

Theses and Dissertations--Biosystems and Agricultural Engineering

Cheese products are manufactured more consistently and with better quality if the curd cutting time can be consistently selected. An optical sensor that accurately predicts cutting time has been developed for large cheese vats, but the initial cost of these sensors makes them uneconomical for small artisan cheese manufacturers. The small artisan cheese vats require an inexpensive sensor technology that can be implemented simply. The initial cost of purchasing a sensor and installing these sensors plus the need for a computational program for implementing the algorithm make this technology excessively expensive for these smaller cheese manufacturers. The objective of this ...


Changes In Dairy Food And Nutrient Intakes In Australian Adolescents, Carole Parker, Wendy Vivian, Wendy H. Oddy, Lawrie J Beilin, Trevor A. Mori, Therese O'Sullivan Jan 2012

Changes In Dairy Food And Nutrient Intakes In Australian Adolescents, Carole Parker, Wendy Vivian, Wendy H. Oddy, Lawrie J Beilin, Trevor A. Mori, Therese O'Sullivan

ECU Publications 2012

Dairy nutrients, such as calcium, are particularly important in adolescence, a critical time for growth and development. There are limited Australian data following individuals through adolescence, evaluating changes in dairy nutrient and dairy product consumption. We used a validated food frequency questionnaire to investigate consumption in adolescents participating in both the 14 and 17 year follow-ups of the Western Australian Pregnancy Cohort (Raine) Study. Most adolescents did not reach age and gender specific recommended daily intakes for calcium or magnesium at 14 years, and this decreased as they aged to 17 years (from 33.0% to 29.2% meeting for ...


Characterization Of Volatile And Metabolite Compounds Produced By Lactococcus Lactis In Low-Fat And Full-Fat Cheddar Cheese Extract, Michael J. Young Aug 2011

Characterization Of Volatile And Metabolite Compounds Produced By Lactococcus Lactis In Low-Fat And Full-Fat Cheddar Cheese Extract, Michael J. Young

All Graduate Theses and Dissertations

This study was conducted to compare and contrast potential aroma compounds in the headspace and small molecule metabolites produced as a result of starter culture metabolism in a full-fat and low-fat cheddar cheese model system. Past studies have indicated differences in the headspace flavor compound profiles between full-fat and low-fat Cheddar cheeses with no indication as to what compounds were produced as a result of starter culture metabolism.

Starter cultures were incubated in a Cheddar cheese extract environment that was made up of the water-soluble portion of Cheddar cheese with environmental conditions mimicking full-fat and low-fat Cheddar cheese by altering ...


Isolation Of Antifungal Lactic Acid Bacteria From Food Sources And Their Use To Inhibit Mold Growth In Cheese, Dan Zhao Jun 2011

Isolation Of Antifungal Lactic Acid Bacteria From Food Sources And Their Use To Inhibit Mold Growth In Cheese, Dan Zhao

Master's Theses and Project Reports

A large amount of cheese is lost every year due to mold contamination. Biopreservation, which is the use of biological entities (microbes) and their metabolites to suppress microbial spoilage instead of chemical preservatives has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented pickles were tested by agar overlay assay for their anti-mold activity. Six strains grown on MRS agar showed strong inhibitory activity against a target mold ...


Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani May 2011

Investigating The Strategies To Improve The Quality Of Low-Fat Mozzarella And Cheddar Cheeses, Ranjeeta Wadhwani

All Graduate Theses and Dissertations

Low-fat cheese faces great challenges associated with its texture being hard and rubbery, desirable flavors being missing, color being undesirably intense and translucent appearing, and melting being improper. In an effort of improving the quality of low-fat cheeses, several strategies have been tried to accomplish three major objectives, 1) improving the melting and baking properties of low-fat Mozzarella cheese, 2) improving the color of low-fat Cheddar cheese, and 3) investigating the feasibilities of enriching low-fat Cheddar cheese with dietary fibers.

For objective 1, 4 batches of low-fat Mozzarella cheese with target fat of 6.0%, 4.5%, 3.0%, and ...


Comparative Performance Of Fluorometry And High Performance Liquid Chromatography In The Detection Of Alfatoxin M1 In Two Commercial Cheeses, Gustavo Pena May 2010

Comparative Performance Of Fluorometry And High Performance Liquid Chromatography In The Detection Of Alfatoxin M1 In Two Commercial Cheeses, Gustavo Pena

All Graduate Theses and Dissertations

Aflatoxin M1 (AFM1) is frequently found in milk and dairy products. It is a metabolite formed in cows from aflatoxin B1 (AFB1), contained in animal feeds. In cheese production AFM1 distributes between curds and whey. In this study, cows were fed 64 µg/AFB1/d for the high treatment, and 5 µg/AFB1/d for the low treatment, to obtain milk contaminated with AFM1 over the 0.5 µg/L and under 0.05 µg/L restrictions, respectively. Cheese was manufactured with milk contaminated with AFM1 at 0.8 and 0.03 ìg/kg by the higher and lower treatment ...


Interview With Melissa & Rod Volbeda, Willamette Valley Cheese, 2007 (Audio), Melissa Volbeda, Rod Volbeda Aug 2007

Interview With Melissa & Rod Volbeda, Willamette Valley Cheese, 2007 (Audio), Melissa Volbeda, Rod Volbeda

All Sustainability History Project Oral Histories

Interview of Melissa and Rod Volbeda by Magda Gaytan on August 6th, 2007.

Willamette Valley Cheese Company tour photos available for download.


The Effect Of Exopolysaccharide-Producing Streptococcus Thermophilus Mr1c On Functionality In High Moisture Cheddar-Type Cheese, Tyler J. Singleton May 2007

The Effect Of Exopolysaccharide-Producing Streptococcus Thermophilus Mr1c On Functionality In High Moisture Cheddar-Type Cheese, Tyler J. Singleton

All Graduate Theses and Dissertations

Differences in texture at any particular stage of ripening depend upon differences in the basic structure and the extent to which the basic structure is modified by physical parameters. Thus, very young cheeses of the same variety differ in texture because of variations in pH and in salt, moisture, and fat content. How well a cheese melts and shreds depend on its texture and physical parameters. Streptococcus thermophilus MR1C produces an exopolysaccharide (EPS) that is tightly associated with the bacterial cell wall. Addition of S. thermophilus MR1C to the cheese make will increase the moisture of the cheese 2-3% and ...


G06-1033 It's Snack Time, Linda S. Boeckner, Karen Schledewitz Jan 2006

G06-1033 It's Snack Time, Linda S. Boeckner, Karen Schledewitz

Historical Materials from University of Nebraska-Lincoln Extension

Snacks are the foods we eat outside of a more structured meal setting. Snacking can be a part of a healthy eating plan or it can be a harmful habit. The difference between harmful and healthy snacking is up to you. Think about what, when, how often and how much you eat snacks.

In this NebGuide, learn how snacks affect your overall diet and how to select healthful snacks that meet your dietary needs.


Cheeses From Different Countries Of Latino America, V. Alvarez, Rafael Jiménez-Flores Jan 2003

Cheeses From Different Countries Of Latino America, V. Alvarez, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.


Effect Of Chemical Parameters On Structure-Function Relationships Of Cheese, Andres J. Pastorino May 2002

Effect Of Chemical Parameters On Structure-Function Relationships Of Cheese, Andres J. Pastorino

All Graduate Theses and Dissertations

The effect of chemical parameters on cheese structure and functionality was studied by modifying the calcium, salt content, and pH of cheese. Cheese blocks were high-pressure injected from zero to five times with water, solutions of different salts, or an acid solution 14 d after manufacture. Successive injections were performed 24 h apart. After 40-42 d of refrigerated storage, cheese structure was studied by using scanning electron microscopy and digital image analysis, and cheese functionality was characterized by texture profile analysis and melting test.

Increased salt content of cheese (2.7 versus 0.1%) caused the protein matrix to become ...


Cheese Making With Bacteriophage Resistant Bacteria, Clair D. Hicks Oct 2001

Cheese Making With Bacteriophage Resistant Bacteria, Clair D. Hicks

Animal and Food Sciences Faculty Patents

A method is provided for reducing or preventing bacteriophage attack on bacteria used in a cheese making process. The method includes (a) treating a blocker peptide precursor with a protease enzyme that hydrolyzes the precursor to produce blocker peptides; (b) collecting the blocker peptides so produced; (c) formulating a starter media with the blocker peptides; (d) growing bulk cultures of cheese making bacteria in the inoculated starter media; and (e) adding bacteria grown in the inoculated starter media to a fermentation medium for producing cheese. The present invention also includes a method of making cheese and cheese produced by the ...