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Articles 1 - 10 of 10
Full-Text Articles in Dairy Science
Investigating The Filled Gel Model In Cheddar Cheese Through Use Of Sephadex Beads, L. M. Barden, J. A. Osborne, Donald J. Mcmahon, E. A. Foegeding
Investigating The Filled Gel Model In Cheddar Cheese Through Use Of Sephadex Beads, L. M. Barden, J. A. Osborne, Donald 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 …
Interview With Melissa & Rod Volbeda, Willamette Valley Cheese, 2007 (Audio), Melissa Volbeda, Rod Volbeda
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.
Cheeses From Different Countries Of Latino America, V. Alvarez, Rafael Jiménez-Flores
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.
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes
Biosystems and Agricultural Engineering Faculty Publications
An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, Tcut = Tmax + β2 S, used two time-based parameters generated from the backscatter profile (Tmax and S) and one operator selected parameter, β2, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 …
Diffuse Reflectance Changes During The Culture Of Cottage Cheese, Frederick Alan Payne, R. Carol Freels, Sue E. Nokes, Richard S. Gates
Diffuse Reflectance Changes During The Culture Of Cottage Cheese, Frederick Alan Payne, R. Carol Freels, Sue E. Nokes, Richard S. Gates
Biosystems and Agricultural Engineering Faculty Publications
A sensor for measuring diffuse reflectance of milk during the typical 6-h culture of cottage cheese was installed in a local manufacturing facility. Diffuse reflectance was found to increase slowly during the first three hours of the culture and increase rapidly toward the end of fermentation. The correlation between parameters generated from the diffuse reflectance profile and cutting time was sufficient to develop an algorithm for cutting time prediction. An algorithm incorporating tmax (time from adding culture to the maximum rate of change in reflectance) and slope of the reflectance curve at tmax predicted the operator selected cutting …
Cheese Industry Conference 1992, Various Authors
Cheese Industry Conference 1992, Various Authors
Cheese Industry Conference
No abstract provided.
9th Biennial Cheese Industry Conference, Various Authors
9th Biennial Cheese Industry Conference, Various Authors
Cheese Industry Conference
No abstract provided.
8th Biennial Cheese Industry Conference, Various Authors
8th Biennial Cheese Industry Conference, Various Authors
Cheese Industry Conference
No abstract provided.
Studies On The Vitamin A Content Of Cheese, I. L. Hathaway, H. P. Davis
Studies On The Vitamin A Content Of Cheese, I. L. Hathaway, H. P. Davis
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
The vitamin-A contents of twenty-two kinds of cheeses were studied by feeding these cheeses to rats whose body stores of vitamin A had been exhausted by being fed a vitamin-A-deficient diet. Twelve experiments were made in which approximately 1100 rats were used. There was considerable variation in the vitamin-A content of the samples studied. The samples of cottage, Neufchatel, and Limburger cheeses had the lowest vitamin-A potency.
Bulletin No. 96 - Care Of Milk On The Farm And The Manufacture Of Butter And Cheese, R. W. Clark
Bulletin No. 96 - Care Of Milk On The Farm And The Manufacture Of Butter And Cheese, R. W. Clark
UAES Bulletins
Dairying is one of the most profitable lines of agriculture in Utah. Ever since the establishment of the dairy industry in the State, the demand for Utah butter and cheese has been strong and prices have averaged good. A good article will always sell at top price; a poor article may sell at a good price when the demand is strong, but it will not sell at a good price, if at all, when the demand is weak. High prices are undesirable at any time if they create a tendency to put out a poor article. The success of any …