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Full-Text Articles in Food Science
Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan
Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan
Nutrition, Dietetics, and Food Sciences Faculty Publications
A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate …
Microstructure And Fracture Properties Of Semi-Hard Cheese: Differentiating The Effects Of Primary Proteolysis And Calcium Solubilization, Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, Jeremiah J. Sheehan
Microstructure And Fracture Properties Of Semi-Hard Cheese: Differentiating The Effects Of Primary Proteolysis And Calcium Solubilization, Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, Jeremiah J. Sheehan
Nutrition, Dietetics, and Food Sciences Faculty Publications
The individual roles of hydrolysis of αS1- and β-caseins, and calcium solubilization on the fracture properties of semi-hard cheeses, such as Maasdam and other eye-type cheeses, remain unclear. In this study, the hydrolysis patterns of casein were selectively altered by adding a chymosin inhibitor to the curd/whey mixture during cheese manufacture, by substituting fermentation-produced bovine chymosin (FPBC) with fermentation-produced camel chymosin (FPCC), or by modulating ripening temperature. Moreover, the level of insoluble calcium during ripening was quantified in all cheeses. Addition of a chymosin inhibitor, substitution of FPBC with FPCC, or ripening of cheeses at a consistent low temperature (8 …
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg
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 samples. Following …
Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen
Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen
Department of Food Science and Technology: Dissertations, Theses, and Student Research
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 …
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, Megan Jane Ostler, Jeff Broadbent, Craig J. Oberg, Donald J. Mcmahon
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, Megan Jane Ostler, Jeff 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 3 x 10 …
Measurement Techniques For Steady Shear Viscosity Of Mozzarella-Type Cheeses At High Shear Rates And High Temperature, Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Peter G. Wiles, Graeme Gillies, Matt Golding, Bryony James, Patrick Janssen
Measurement Techniques For Steady Shear Viscosity Of Mozzarella-Type Cheeses At High Shear Rates And High Temperature, Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Peter G. Wiles, Graeme Gillies, Matt Golding, Bryony James, Patrick Janssen
Nutrition, Dietetics, and Food Sciences Faculty Publications
While measuring steady shear viscosity of Mozzarella-type cheeses in a rotational rheometer at 70 °C, three main difficulties were encountered; wall slip, structural failure during measurement and viscoelastic time dependent effects. Serrated plates were the most successful surface modification at eliminating wall slip. However, even with serrated plates shear banding occurred at higher shear rates. Because of the viscoelastic nature of the cheeses, a time dependent viscous response occurred at shear rates <1 >s−1, requiring longer times to attain steady shear conditions. Prolonged continuous shearing altered the structure of the molten cheeses. The effects of structural change were greatly reduced by …
Knockanore Irish Farmhouse Cheese, Eamonn Lonergan
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 …
Proceedings From The 34th Marschall Italian And Specialty Cheese Seminar, Various Authors
Proceedings From The 34th Marschall Italian And Specialty Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 33rd Annual Italian And Specialty Cheese Seminar, Various Authors
Proceedings From The 33rd Annual Italian And Specialty Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 32nd Marschall Italian And Specialty Cheese Seminar, Various Authors
Proceedings From The 32nd Marschall Italian And Specialty Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 31st Annual Italian And Specialty Cheese Seminar, Various Authors
Proceedings From The 31st Annual Italian And Specialty Cheese Seminar, Various Authors
Cheese Industry Conference
The impact of mixer temperature and mixer screw speeds on fat recovery, protein recovery, and yield of Mozzarella cheese was determined. In the first trial three different cheese temperatures were achieved: 130·F (54.C); 140•F (60.C); and 150.F (66·q. In the mixer temperature trial, a screw speed of 12 rpm (revolutions per minute) was used at all mixer temperatures. In the second trial, three different mixer screw speeds were used for stretching: 5 rpm, slow; 12 rpm, medium (ca. 50o/o of mixer full speed); 19 rpm, fast. Three vats of cheese were made per day. The two trials were conducted at …
Proceedings From The 30th Annual Marschall Italian Cheese Seminar, Various Authors
Proceedings From The 30th Annual Marschall Italian Cheese Seminar, Various Authors
Cheese Industry Conference
Our interviews with cheese makers, owners, managers, and top management of mozzarella processing companies across the United States resulted in our quest for accurate data from which an automatic Mozzarella processing systems could be designed.
Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors
Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors
Cheese Industry Conference
Three 375 lb vats of cultured low moisture pan skim Mozzarella cheese were produced from the same batch of standardized milk and rennet, but using three different rod (Lactobacillus bulgaricus - Marschall ProduciS - Thennorod) and coccus (Streptococcus thermophilus - Mar chall Product - Thennococcus) ratios (9R:IC, 5R:5C, and !R:9C). The total volume and total colony fonning units of culture added was kept constant for all ratios (i.e., I 02 ml/375 I b). Cheese was made with the ·'no-brine·· chee e making method using a I06°F (41° ) cook temperature, 6.4 draw pH *whey), 5.25 milling pH, and 135°F (57°C) …
Proceedings From The 28th Annual Marschall Italian Seminar, Various Authors
Proceedings From The 28th Annual Marschall Italian Seminar, Various Authors
Cheese Industry Conference
Since 1983, the Wisconsin Milk Marketing Board, funded by the 33,000 dairy farmers, has formed a unique partnership with the Wisconsin cheese manufacturers in their efforts to market the products they make with advertising, promotion, education and research programs.
These marketing programs have focused on Wisconsin's cheese quality and cheese making expertise as the foundation for the strategic direction that WMMB has set for our programs and services. Communications strategy was developed to capitalize on the equity in the name "Wisconsin" which has been confirmed through consumer and foodservice market research.
This presentation will give an overview of WMMB's programs …
Proceedings From The 27th Annual Marschall Italian Cheese Seminar, Various Authors
Proceedings From The 27th Annual Marschall Italian Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors
Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 25th Annual Italian Cheese Seminar, Various Authors
Proceedings From The 25th Annual Italian Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 24th Annual Marschall Italian Cheese Seminar, Various Authors
Proceedings From The 24th Annual Marschall Italian Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 23rd Annual Marschall Invitational, Various Authors
Proceedings From The 23rd Annual Marschall Invitational, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 22nd Annual Marschall Invitational, Various Authors
Proceedings From The 22nd Annual Marschall Invitational, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 21st Annual Marschall Invitational Cheese Seminar 1984, Various Authors
Proceedings From The 21st Annual Marschall Invitational Cheese Seminar 1984, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 19th Annual Marschall Invitational Italian Cheese Seminar 1982, Various Authors
Proceedings From The 19th Annual Marschall Invitational Italian Cheese Seminar 1982, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 17th Annual Marschall Invitational Italian Cheese Seminar 1980, Various Authors
Proceedings From The 17th Annual Marschall Invitational Italian Cheese Seminar 1980, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 15th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors
Proceedings From The 15th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 14th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors
Proceedings From The 14th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 13th Annual Marschall Invitational Italian Cheese Seminar, Various Authors
Proceedings From The 13th Annual Marschall Invitational Italian Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 12th Annual Marschall Invitational Italian Cheese Seminar 1975, Various Authors
Proceedings From The 12th Annual Marschall Invitational Italian Cheese Seminar 1975, Various Authors
Cheese Industry Conference
No abstract provided.
Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors
Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors
Cheese Industry Conference
No abstract provided.
Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann
Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann
Pamphlets
Pamphlet produced by Golden Vale Cheese which includes cheese recipes and ideas for lunches and parties specially prepared by Karl Uhlemann, Chef de Cuisine, Gresham Hotel.