Papers mentioning cheddar cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Branched-chain (BCAA) and aromatic amino acids (AAA) are precursors of volatile compounds with pleasant flavors in cheese. In this study, BCAA and AAA were added to cheese which ma... Read full abstract on PubMed →
The increasing trend in the consumption of milk and dairy products, as well as meat and meat-derived products, may be one of the factors contributing to the growing popularity of c... Read full abstract on PubMed →
The objective of this study was to establish the impact of β-casein A1/A1, A1/A2 and A2/A2 phenotypes on the cheese-making process, cheese structure and on the subsequent in vitro... Read full abstract on PubMed →
Cheese feed is used as spray-dryer feed in cheese powder production, where there is growing consumer demand to eliminate calcium-chelating salts (ES). To develop ES-free feed produ... Read full abstract on PubMed →
The aim of this work was to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in their development during cooking. Volatiles and o... Read full abstract on PubMed →
Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the ch... Read full abstract on PubMed →
Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, we studied the roles of microbial... Read full abstract on PubMed →
A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these co... Read full abstract on PubMed →
Commercial Cheddar cheese production uses an automated, continuous production system that provides favorable conditions for specific undesirable bacterial subpopulations in certain... Read full abstract on PubMed →
Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked... Read full abstract on PubMed →
Fermented milk is a common beverage in many countries, but its flavor is highly variable from one region to another. The fermented mare milk, common beverage in Central Asia, has a... Read full abstract on PubMed →
Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysacc... Read full abstract on PubMed →
Listeria monocytogenes poses an increasing challenge to cheese production. To minimize the risk of bacterial contamination, a chitosan-coated nisin-silica liposome was engineered f... Read full abstract on PubMed →
Bioactive peptides, including angiotensin-I-converting enzyme-inhibitory (ACEI) peptides, were investigated in commercially produced Wisconsin Cheddar cheeses that ranged in age fr... Read full abstract on PubMed →
Highlights • First application of APCI-MS with chemometrics for cheese classification.• Volatile aroma compounds were correlated with cheese maturity.• PLS-DA analysis gave 70% cor... Read full abstract on PubMed →
A Cheddar cheese model system, Cheddar cheese extract, was used to examine how different levels of known microbial hurdles (NaCl, pH, and lactic acid) in Cheddar cheese contribute... Read full abstract on PubMed →
AIMS: To determine proteolytic enzyme activities released in Cheddar cheese juice manufactured using lactococcal starter strains of differing autolytic properties. METHODS AND RESU... Read full abstract on PubMed →
AIMS: The aim of this work was to investigate the spatial and temporal distribution of species and strains of non-starter lactic acid bacteria (NSLAB) within Cheddar cheese. METHOD... Read full abstract on PubMed →
The interest in active packaging for extending food shelf life has increased lately. Moreover, the negative impact of synthetic plastic wastes on the environmental motivated the re... Read full abstract on PubMed →
values were found after duodenal phase digestion compared to oral phase digestion. Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.