DOCSLIB.ORG

Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisiana State University and Agricultural & Mechanical College

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisiana State University and Agricultural & Mechanical College Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1971 Studies on a Newly Developed White Cheese. Edward Halim Youssef Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Youssef, Edward Halim, "Studies on a Newly Developed White Cheese." (1971). LSU Historical Dissertations and Theses. 2101. https://digitalcommons.lsu.edu/gradschool_disstheses/2101 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. 72-3537 YOUSSEF, Edward Halim, 1939- STUDIES ON A NEWLY DEVELOPED WHITE CHEESE. The Louisiana State University and Agricultural and Mechanical College, Ph.D., 1971 Agriculture, general I University Microfilms, A XEROX Company, Ann Arbor, Michigan @ 1971 EDWARD HALIM YOUSSEF ALL RIGHTS RESERVED THIS DISSERTATION HAS BEEN MICROFILMED EXACTLY AS RECEIVED STUDIES ON A NEWLY DEVELOPED WHITE CHEESE A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Hie Department of Dairy Science by Edward Halim Youssef B.S., Ain Shames University, Cairo, Egypt, 1959 M.S., Ain Shames University, Cairo, Egypt, 1966 August, 1971 t / PLEASE NOTE: Some Pages have in d is tin c t prin t. Filmed as received. UNIVERSITY MICROFILMS ACKNOWLEDGMENTS The author is grateful to his major Professor, Dr. J. H. Gholson, for guidance during the course of his graduate studies at Louisiana State University, and for his assistance in the preparation of this dissertation. The help of Dr. J. B. Frye, Jr., Head, Louisiana State University, Dairy Science Department, is acknowledged, and gratitude is expressed to the department for financial assistance. The author wishes to thank Dr. R. A. Teekell of the Poultry Science Department for his assistance in the conduct of amino acid analysis phase of the research. Thanks are also due to Dr. W. F. McKnight of the Home Economics Department and Dr. L. L. Russof of the Dairy Department for supplying facilities for the gas chromatography work. The author is grateful to the members of his committee, Dr. J. H. Gholson, Dr. J. B. Frye, Jr., Dr. R. M. Grodner and Dr. F. H. Hoskins, of the Food Science Department and Dr. A. D. Larson of the Microbiology Department for their guidance and assistance during the course of the research and for the editing of the dissertation. Thanks are also due to the evaluation panel, Dr. J. H. Gholson, Dr. R. H. Gough, Mr. J. D. Ortego, Mr. D. W. Crain and Mr. R. Toma. Special recognition is also extended to the author's wife, Madlen, for her encouragement and assistance during the course of this study. ii TABLE OF CONTENTS Page ACKNOWLEDGMENTS.............................................. ii LIST OF TABLES................................................ v LIST OF FIGURES.............................................. vi ABSTRACT...................................................... vii INTRODUCTION. .......................................... 1 REVIEW OF LITERATURE.......................................... 4 Technological Improvements of White Pickled Cheese in the United States ........................................ 4 Technological Improvements of Pickled Cheese Outside the United States ........................................ 6 Low Fat Pickled White Cheese................................ 7 Chemical Composition of White Cheese......................... 8 Fat, Free Fatty Acids and Its Relation to Flavor........... 10 Total, Soluble Protein and Free Amino Acids .............. 13 Bacteriological Studies on White Pickled Cheeses............. 15 Potentialities in New and Improved Type Cheeses............. 15 EXPERIMENTAL METHODS.......................................... 18 Statement of the Problem.................................... 18 Experimental Procedures.................................... 18 Experiment 1 .............................................. 18 Trial ( 1 ) .............................................. 19 Trial ( 2 ) .............................................. 19 Experiment I I ........................ 20 Experiment III............................................ 20 Experiment I V ............................................ 20 Experiment V .............................................. 24 Experiment V I ............................................ 24 Experiment VII............................................ 24 Product Judging ............................................ 26 Collection and Preparation of Samples....................... 26 Chemical Analysis of C h e e s e ................................ 26 Moisture Content.......................................... 26 Fat Percentage............................................ 27 Salt Content.............................................. 27 Titratable Acidity........................................ 27 pH........................................................ 28 ill Page Total Nitrogen Content.................................... 28 Soluble Nitrogen Content.................................. 28 Free Fatty Acids.......................................... 28 Short Chain Fatty Acids (C2-C5) ........................ 28 Long Chain Fatty Acids (Cg-C^g) ........................ 29 Free Amino Acids.......................................... 30 Bacteriological Analysis of Cheese.......................... 30 Standard Plate Count...................................... 31 C o l i f o r m s ................................................ 31 Yeast and Mold............................................ 31 Proteolytic Activity...................................... 31 Psychrophilic Count ...................................... 31 RESULTS AND DISCUSSION........................................ 32 Organolyptic Qualities and Appearance ...................... 32 Experiment 1 .............................................. 32 Experiment I I ............................................ 33 Experiment III............................................ 35 Experiment I V ............................................ 36 Experiment V .............. 36 Experiment V I ............................................ 37 Experiment VII ............................................ 38 Chemical Changes During Ripening............................ 39 Moisture.................................................. 39 F a t ...................................................... 42 Titratable Acidity........................................ 43 Hydrogen-ion Concentration................................ 44 Salt Content.............................................. 44 Total and Soluble Protein ................................ 45 Free Fatty Acids.......................................... 47 Free Amino Acids.......................................... 51 Bacteriological Changes During Ripening ..................... 54 SUMMARY AND CONCLUSIONS..................... 57 SELECTED BIBLIOGRAPHY......................... 59 APPENDIX...................................................... 64 VITA.......................................................... 67 iv LIST OF TABLES TABLE Page 1. Average Composition of White Cheese During Ripening P e r i o d ................................................ 40 2. Average Composition of White Cheese During Ripening Period (Dry B a s i s ) .................................... 41 3. Free, Water Soluble Fatty Acid Content During Ripening.............................................. 49 4. Free, Non-water Soluble Fatty Acid Content During Ripening.............................................. 50 5. Free Amino Acid Content During Ripening.................. 52 6 . Average Bacterial Content of White Cheese During Ripening.............................................. 55 v LIST OF FIGURES FIGURE Page 1. Diagram of Experiment I .................................. 19 2. Diagram of Experiment II.................................. 21 3. Diagram of Experiment II I ................................ 22 4. Diagram of Experiment IV.................................. 23 5. Diagram of Experiment V .................................. 24 6 . Diagram of Experiment VI............. 25 7. Diagram of Experiment VI I ................................ 25 vi ABSTRACT The firsC phase of this investigation was to study the possibility of developing a new or modified cheese product. Hie manufacturing procedure is based on the traditional methods of making "Feta Cheese", a popular white cheese in the Near East countries. Pilot scale experiments revealed that traditional make procedures could be modified to produce an acceptable product for the American consumer. Results of consumer evaluation showed that 78% would buy this new cheese at a reasonable price. It is characterized by its smooth, creamy, sliceable body, slight acid and salty taste, and mild, savory, piquant type flavor. The new cheese can be consumed as a mild fresh product 5-7 days after manufacture, or as a more flavorful product after 4-5 weeks of ripening at 7-10°C. The second phase was a study of the chemical and bacteriological composition of the fresh product and the changes during ripening of this cheese, with special emphasis on flavor. The average composition after three weeks of ripening
Load more

Recommended publications
  • The Complete Book of Cheese by Robert Carlton Brown
    THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike.
    [Show full text]
  • ACS 2018 Judging & Competition Awards
    ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
    [Show full text]
  • Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
    BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does
    [Show full text]
  • États-Unis America, Sont Une Républiqueconstitutionnelle
    États-Unis Les États-Unis, en forme longue les États-Unis d'Amérique8, en anglais United States ou United States of America, sont une république constitutionnelle fédérale à régime présidentiel d'Amérique du Nord. Les États-Unis sont une union de cinquante États, dont quarante-huit sont adjacents et situés entre l'océan Atlantique et l'océan Pacifique, d'est en ouest, puis bordés au nord par le Canada et au sud par le Mexique. Les deux États non limitrophes sont l'Alaska, situé à l'ouest du Canada, etHawaï, un État insulaire situé au milieu de l'océan Pacifique. De plus, le pays inclut quatorze territoires insulaires disséminés dans la mer des Caraïbes et le Pacifique. La capitale fédérale, Washington, est située dans le District de Columbia, un district fédéral hors des cinquante États. Les États-Unis comptent en 2011 plus de trois cent onze millions d'habitants et constituent le troisième pays le plus peuplé du monde après la Chineet l' Inde 9 . La superficie des États-Unis est de 9 629 048 kilomètres carrés, ce qui en fait le quatrième pays le plus vaste du monde après la Russie, le Canada et la Chine10. L'immigration y est abondante et la population des plus diversifiées sur les plans ethnique et culturel. L'économie nationaleest la plus importante au monde avec un PIB, en 2011, le plus élevé. Les États-Unis sont membres de l'Organisation du traité de l'Atlantique Nord (OTAN), de la Coopération économique pour l'Asie-Pacifique (APEC), de l'Accord de libre-échange nord-américain (ALENA), de l'Organisation des États américains (OEA), de l'ANZUS, de l'Organisation de coopération et de développement économiques (OCDE), du G8, et membres permanents du Conseil de sécurité des Nations unies.
    [Show full text]
  • 2005 JUDGING RESULTS Seelbach Hilton Hotel July 23, 2005
    AMERICAN CHEESE SOCIETY 2005 JUDGING RESULTS Seelbach Hilton Hotel July 23, 2005 The American Cheese Society is an active, not for profit trade organization that encourages the understanding, appreciation, and promotion of farmstead and natural specialty cheeses produced in the Americas and Canada. By providing an educational forum for cheesemakers and cheese enthusiasts, the Society fills an important gap in today’s specialty food world. The cheesemakers listed on the following pages represent all entrants for the 2005 Annual Cheese Competition. Winners in each category are listed separately. Unlike other cheese competitions, where cheeses are judged only on their technical merits, the American Cheese Society’s goal is to give positive recognition to those cheeses that are of the highest quality in their aesthetic evaluation (i.e. flavor, aroma, and texture), as well as their technical evaluation. As a result, the highest quality cheeses are those that the Society feels deserve the recognition of an American Cheese Society award, based on a minimum number of points awarded (totaling 100 points possible) for First, Second, or Third Place in each category or sub-category. In categories, or sub-categories, where the minimum number of points was not earned, no award was given for that category or sub-category. All-in-all, though, the cheeses submitted for the 2005 Competition & Judging are exemplary of the cheesemakers’ craft, a culinary art form that has taken the specialty food world by storm, and we at the American Cheese Society applaud their efforts! 2 • ACS 2005 Judging Results A MESSAGE FROM THE 2005 COMPETITION AND JUDGING CHAIRS, JOHN GREELEY & DAVID GROTENSTEIN: Welcome to the American Cheese Society Awards Ceremony for 2005.
    [Show full text]
  • Dec/Jan 2008
    SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising
    [Show full text]
  • Market Bulletin 01/12/12
    Celebrate Arbor Day Jan. 20 by planting a tree VOL. 95, No. 1 www.ldaf.la.gov January 12, 2012 Dairyman Henry Mauthe and granddaughter Katie produce MAUTHE’S Creole cream cheese and package Mauthe’s Creole Cream Cheese at Mauthe’s dairy in Folsom. Henry resurrected the heirloom product in 2001 after larger commercial dairies quit making the labor intensive sought after by chefs product. “Creole cream cheese is one of the best things from long ago,” Mauthe said. By Sam Irwin Henry Mauthe wouldn’t call his dairy a boutique cheese. Dairymen would make sure all of their milk dairy. To the 83-year-old Mauthe, he’s just been doing orders were filled and made supplementary products the same old dairying that’s he been doing for the last 70 like Creole cream cheese with their extra milk. years. Consolidation of the dairy industry created a new Mauthe (pronounced mow-tay) is no longer maintain- dairy farmer who simply milked his cows and sold the ing a herd of dairy cows but he’s nurturing a family milk to a larger milk processor. Products like Creole Enjoying this business by producing cream cheese that were Creole cream cheese, a heavy on the labor and special dairy product that not as profitable as cot- is dear to the heart of tage cheese simply disap- complimentary thousands of New Orleans peared from the market. natives who always ate Mauthe, who relocated their oatmeal with the his dairy in 1956 to Market Bulletin? creamy treat. Folsom remembered his Creole cream cheese is motivation to bring mild, slightly sweet soft Creole cream cheese cheese that is made from back to life.
    [Show full text]
  • Plated Breakfast Continental & Buffet Breakfast
    Plated Breakfast BYWATER VIEUX CARRE Fluffy Scrambled Eggs French Toast with Powdered Sugar Homestyle Potatoes or Grits & Warm Maple Syrup Smoked Sausage, Ham or Applewood Bacon Smoked Sausage or Applewood Bacon Assorted Breakfast Pastries Fresh Fruit Garnish with Butter & Preserves Orange Juice Orange Juice Regular & Decaf Coffee, Selection of Hot Tea Regular & Decaf Coffee, Selection of Hot Tea Continental & Buffet Breakfast CARROLLTON CONTINENTAL ORLEANS MORNING Sliced Seasonal Fruit Sliced Seasonal Fruit Assorted Breakfast Pastries Assorted Breakfast Pastries with Butter & Preserves with Butter & Preserves Assorted Juices Oatmeal with Assorted Toppings Regular & Decaf Coffee, Selection of Hot Tea Brown Sugar, Dried Cranberries, Granola & Raisins Assorted Juices Regular & Decaf Coffee, Selection of Hot Tea CENTRAL CITY COMFORT Sliced Seasonal Fruit Assorted Breakfast Pastries with Butter & Preserves Assorted Cold Cereals & Milk Fluffy Scrambled Eggs Choice of Southern Style Grits or Homestyle Potatoes Choice of Sausage Link, Ham or Applewood Bacon Assorted Juices Regular & Decaf Coffee, Selection of Hot Tea A La Carte & Enhancements Assorted Bottled Juices Assorted Sodas Bottled Water Freshly Brewed Coffee & Decaf Coffee Fruit Punch Iced Tea Lemonade Milk – Whole, Skim or Chocolate Milk Premium Hot Tea Selection Perrier Water Red Bull Energy Drink Assorted Breakfast Pastries Assorted Candy Bars Assorted Cookies Assorted Granola Bars Assorted Individual Yogurts Assorted Whole Fruit Buttered Popcorn Corn Chips, Potato Chips or Tortilla
    [Show full text]
  • The Sensory Evaluation of Dairy Products
    The Sensory Evaluation of Dairy Products Second edition Stephanie Clark l Michael Costello l MaryAnne Drake l Floyd Bodyfelt Editors The Sensory Evaluation of Dairy Products Second edition 13 Editors Stephanie Clark Michael Costello Washington State University Washington State University Pullman, WA Pullman, WA USA USA [email protected] [email protected] MaryAnne Drake Floyd Bodyfelt North Carolina State University Oregon State University Raleigh, NC Corvallis, OR USA USA [email protected] [email protected] [email protected] ISBN: 978-0-387-77406-0 e-ISBN: 978-0-387-77408-4 DOI: 10.1007/978-0-387-77408-4 Library of Congress Control Number: 2008936131 # Springer ScienceþBusiness Media, LLC 2009 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper springer.com Preface Cheese blocks are prepared for sensory assessment by graders at anAmerican Cheese Society Cheese Competition The Sensory Evaluation of Dairy Products is intended for all persons who seek a book entirely devoted to the sensory evaluation of dairy products and modern applications of the science.
    [Show full text]
  • Rheology and Texture Applied to Goat and Sheep Milk Cheeses: Principles
    28 Rheology and texture applied to “ goat and sheep milk cheeses: principles, applications and future trends Vanessa Bonfim daSilva Bruna Cerqueira dos Santos UFBA UFBA Luana Sipaúba Moreno Barreto Bezerra Alessandra Estrela-Lima UFBA UFBA Beatriz Pinheiro de Oliveira Alves Marion Pereira da Costa UFBA UFBA 10.37885/201102262 ABSTRACT Background: There are several types of goat and sheep cheeses around the world, with a relative emphasis on Europe and Asia. The cheese diversity is possible by many fac- tors, including the type of milk, different ingredients and technological process, which can influence the texture and rheology characteristics of these dairy products. Instrumental measures of rheology and texture can be carried out to understand and characterize this variety of cheeses. However there is a lack of a compilation that brings texture and rheology information about goats and sheep cheeses. Scope and Approach: This review tackles the most relevant aspects and concerns of instrumental rheology and texture of goat and sheep milk cheese. Moreover, the main factors that influence cheese rheology and texture, as well as the comparison between these two species (goat and sheep). Key Findings and Conclusions: The texture is the most critical characteristics of chee- se, which determines its acceptability by consumers. The differences in the rheological properties of cheeses made with different types of milk may be due to different casein structures or their concentrations in milk. Rheology deals with the relationship between three variables: strain, stress and time. One of the most popular tests to evaluate the mechanical and rheological properties of cheeses is the uniaxial test and the rheological behavior of the cheese is viscoelastic.
    [Show full text]
  • (19) United States (12) Patent Application Publication (10) Pub
    US 20140134292A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2014/0134292 A1 Petersen (43) Pub. Date: May 15, 2014 (54) PRODUCTION OF CHEESE WITH S. Publication Classi?cation THERMOPHILUS (51) Int. Cl. (75) Inventor: Lars Wexoe Petersen, Muskego, WI A23C 19/032 (2006.01) (US) A23C 19/076 (2006.01) C12R 1/46 (2006.01) (73) Assignee: DUPONT NUTRITION (52) us CL BIOSCIENCES APS, COPENHAGEN CPC ............... .. A23C 19/032 (2013.01); C12R 1/46 (DK) (2013.01); A23C 19/076 (2013.01) USPC ......................... .. 426/36; 435/253.4; 426/582 (21) Appl. No.: 14/112,892 (22) PCT Filed: Jan. 12, 2012 (57) ABSTRACT (86) PCT No.1 PCT/U512/21113 The present invention provides methods, compositions, and 371 1 systems for producing cheese With S. lhermophilus and a § (6X )’_ urease inhibitor, and for producing cottage cheese With S. (2), (4) Date- Jan“ 7’ 2014 Zhermophilus that is partially or completely de?cient in its . ability to release ammonia from urea. The present invention Related U's' Apphcatlon Data also provides methods, compositions, and systems for reduc (60) Provisional application No. 61/477,211, ?led on Apr. ing the amount of open texture (e. g., slits, cracks, or fractures) 20, 2011. in gassy cheeses, such as cheddar cheese. Patent Application Publication M y 15, 2014 Sheet 1 0f 3 US 2014/0134292 A1 Activity Pro?le at 35°C 1% fresh mllk (‘0)Temp Time (mins) - - - Ladococci (570 g) and ur(+) S. thermophilus (140 g) - i- — Lac'bococci (570 g) and ur(+) S. thermophilus (140 g) —B——Lactococci (640 g) and ur(-)S.
    [Show full text]
  • Louisiana Fur & Wildlife Festival Cookbook Recipe
    LOUISIANA FUR & WILDLIFE FESTIVAL COOKBOOK RECIPE INDEX 1971 - 2019 COMPILED BY MARY DIDELOT SORTED BY RECIPE NAME Recipe Category Submitted by Year Page "Acapulco Shrimp" Seafoods Beulah Crain McKay 1972 34 "Apple of My Eye" Cinnamon-Raisin French Toast Breads Emma Arceneaux 2004 42 "Aunt Sue's" Pasta Salad Appetizers, Soups, Salads & Breakfasts Velda Roux 2003 36 "Crafty" Bread Breads Mary Lou Guillory 1988 28 "Eggplant" Grilled Oysters Seafoods Mrs. James S. Henry, Jr. 1975 64 "Flan" Desserts Mrs. Earl Bulles 1981 74 "Garlic's" Spaghetti and Meatballs Main Meat Dishes Mrs. Wayne 2007 77 "Garlic's" Spaghetti and Meatballs Meats Mrs. Wayne Wood 1972 42 "it's Too Easy" Party Dip Appetizers, Soups, Salads Annabeth McCall 2001 34 "Jewish Cookies" Cake Cakes Holly Hendrix 1982 61 "Jewish Cookies" Cake Cakes Holly Hendrix 1977 43 "Lazy Acre" Pralines Candy Mrs. Leslie Griffith 1976 24 "Make Ahead" Fruit Salad Salads Mrs. Clement Demarets 1976 47 "Minnie Ha! Ha!" Cookies & Candies Anita LeBoeuf 1988 52 "Old Fashioned Pound Cake" Cakes Leisa Hebert 1982 64 "Old Fashioned Pound Cake" Cakes Leisa Hebert 1980 42 "Peaches 'N Crumb" Cake Cakes Eula Garrie 1988 48 "Perfectly Chocolate" Chocolate Cake Cakes, Pies & Desserts Debra Heard 1999 64 "Plain Jane's" Strawberry Pie Pies Mrs. W.L. Duhon 1978 45 "Quick-Like-A-Bunny" Cake Cookies and Cakes Cecilia Gaspard 1972 75 "Real" Key Lime Pie Desserts Recipe from Florida Keys 2011 129 "Smashed" Potatoes with Carmelized Onions Vegetables Telesha Bertrand 2000 53 "Spiked" Apple Pie Pies Mrs. J.W. Broussard 1972 71 "The Cake" Bars Pies And Pastries Mrs.
    [Show full text]