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Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen
Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties.
Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging.
Cheese was manufactured using Lactococcus lactis starter culture either …