DOCSLIB.ORG

(19) United States (12) Patent Application Publication (10) Pub

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read 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. mes-mophilus (709) —-—¢—Lactocucci (640 g) and ur(-) Sv thermophilus (70 g) - Milk Temp (1:) Figure 1 Patent Application Publication May 15, 2014 Sheet 2 0f 3 US 2014/0134292 A1 Activity Profile at 35‘C 2% fresh milk Time (mins) ur(+) Si ihermophiius with sodium formate (10 ppm) _ur(<) S. thermophilus with sodium formaie (1 0 ppm) - - v - ur(—) S. ihermophilus Wilhuut sodium formats Milk Temp (‘0) Figure 2 Patent Application Publication May 15, 2014 Sheet 3 0f3 US 2014/0134292 A1 Figure 3 US 2014/0134292 A1 May 15, 2014 PRODUCTION OF CHEESE WITH S. the presence of urea, such as the equipment being tied up for THERMOPHILUS a longer time, increased risk of contamination, high ammonia content of the whey, etc. FIELD [0007] US. Pat. No. 6,962,721, which is hereby incorpo rated by reference in its entirety, describes the use of Strep [0001] In one aspect, methods, compositions, and systems tococcus thermophilus strains lacking the ability, or having for producing cheese with S. thermophilus and a urease reduced ability, to hydrolyze urea, (herein termed S. thermo inhibitor, and for producing cottage cheese with S. thermo philus “ur(—) bacteria”) as lactic ferrnents in the production of philus that is partially or completely de?cient in its ability to dairy products. The inventors have unexpectedly found that release ammonia from urea are provided. Methods, compo many of the above-mentioned problems can be resolved by sitions, and systems for reducing the amount of open texture using ur(—) Streptococcus thermophilus bacteria. (e. g., slits, cracks, or fractures) in gassy cheeses, such as, for example, cheddar cheese are also provided. BRIEF DESCRIPTION OF THE FIGURES [0008] FIG. 1 is a graph with a table insert showing exem BACKGROUND plary activity pro?les of ur(+) and ur(—) bacteria; [0009] FIG. 2 is a graph showing exemplary activity pro [0002] Streptococcus thermophilus is a thermophilic lactic bacterium used as a lactic ferment in the dairy industry. First ?les of ur(+) and ur(—) bacteria; and used for the manufacture of fermented milks such as yoghurt, [0010] FIG. 3 is a photograph showing an exemplary result it is now increasingly used in cheese production, for example, from a ?oating curd experiment in test tubes. in production of cheeses that was formerly made with Lacto SUMMARY cocci bacteria, such a Lactococcus lactis or Lactococcus cre morzs. [0011] Methods, compositions, and systems for producing [0003] This bacterium converts lactose in milk into lactic cheese with S. thermophilus and a urease inhibitor, and for acid, which acidi?es the milk. In the case of cheeses, this producing cottage cheese with S. thermophilus that are par acidi?cation not only encourages the action of the rennet and tially or completely de?cient in their ability to release ammo the synaeresis of the curds, but also inhibits the growth of nia from urea are provided. Methods, compositions, and sys many undesirable bacteria, certain of which are pathogenic tems for reducing the amount of open texture (e.g., slits, bacteria, and allows their elimination at a greater or lesser cracks, or fractures) in gassy cheeses, which may include speed. cheeses that produce gas during ripening, such as, for example, cheddar cheese, are also provided. [0004] The acidifying activity of this bacterium is accom panied by urea hydrolysis activity, which affects the acidi? [0012] Various exemplary bacterial strains are occasionally cation kinetics. Tinson et al (1982) showed that the urea referred to herein. Certain strains are referred to by the hydrolysis reaction, which converts urea into carbon dioxide nomenclature CNCM followed by letters and/or numbers, or and ammonia, results in a temporary decrease in the acidi? DSM followed by letters and/or numbers. These references cation speed, as measured by a pH probe. are the deposit numbers at the Collection Nationale de Cul tures de Microorganismes (CNCM) and the Deutsche Sam [0005] On an industrial scale, the hydrolysis of urea by mlung von Mikroorganismen (DSMZ), respectively. All Streptococcus thermophilus poses a number of problems. strains referred to by such numbers have been deposited in the This is because, in cheese manufacturing for example, the respective culture depositories under the reference numbers technological operations (cutting of the curds, stirring, etc.) referred to herein, as follows: CNCM 1-231 1 was deposited at must take place at given values of pH, but in practice these the CNCM on 14 Sep. 1999 by Texel/Rhodia services and is operations are generally carried out at predetermined times. described in US. Pat. No. 6,962,721 which is hereby incor Therefore the variations in acidifying activity due to urea porated by reference it its entirety; CNCM 1 -23 12 was depos hydrolysis lead to defects and signi?cant variability in the ited at the CNCM on 14 Sep. 1999 by Texel/Rhodia services texture, moisture level, and ripening properties of the result and is described in US. Pat. No. 6,962,721 which is hereby ing cheeses. Moreover, because ammonia is basic, the pro incorporated by reference in its entirety; CNCM 1-2980 was duction of ammonia increases the time necessary to reach a deposited at the CNCM on 26 Feb. 2003 by Rhodia Food given pH. This results in the cheese-making equipment being SAS, and is described in WO 04/085607which is hereby tied up for longer and in an increase of the risk of contami incorporated by reference in its entirety; CNCM 1-3617 was nation by undesirable micro-organisms. Furthermore, it is deposited at the CNCM on 14 Jun. 2006 in the name of desirable that the cheese-making whey does not contain an Danisco France SAS and is described in WO 08/040734 excessive amount of ammonia, because this whey is often which is hereby incorporated by reference in its entirety; used as an ingredient in human food and animal feed. The DSM 21892 was deposited at the DSMZ on 7 Oct. 2008 in the production of ammonia from urea is dif?cult to control, in name of Danisco Deutschland GmbH and is described in WO part because the urea content of milk is variable (for example, 10/066907 which is hereby incorporated by reference in its from 2 to 8 mM) and depends in part on the diet of the entirety; and DSM 18344 was deposited at the DSMZ on 14 livestock that produce the milk. Jun. 2006 and is described in WO 07/144770 which is hereby [0006] To overcome this problem, Martin et al (1997) pro incorporated by reference in its entirety. posed measuring the urea content of the milk and then adapt [0013] In one aspect, methods for producing cheese, such ing the manufacturing parameters. However, such a system, as cottage cheese, are provided comprising the following which requires quantitatively determining the amount of steps: a) inoculating milk with ur(—) Streptococcus thermo urea, would be highly constraining, and would not resolve the philus bacteria, wherein the S. thermophilus bacteria are not other drawbacks caused by reduction of acidi?cation speed in able to release ammonia from urea, or wherein the S. thermo US 2014/0134292 A1 May 15, 2014 philus bacteria have a diminished ability to release ammonia consisting of: CNCM 1-2980, DSM21892, CNCM 1-3617, from urea compared to wild-type S. thermophilus; b) fer CNCM 1-3617, CHCC4325, DSM18344, and DSM181 1 1, in menting the milk with the ur(—) Streptococcus thermophilus a process for producing cottage cheese. bacteria; and c) optionally making further adequate steps [0021] Particular aspects provide methods for producing a resulting in the produced cheese, which in some aspects is dairy product such as cheese (e.g., cottage cheese, cheddar cottage cheese. See, e.g., methods of making cottage cheese cheese, mozzarella, pizza cheese, blue cheese, Swiss cheese, in Us. Pat. Nos. 6,482,460; 6,238,717; 3,298,836; WO91/ or any other type of cheese) or yogurt comprising: a) inocu 00690; and Us. Pat. No. 3,968,256; all ofwhich are hereby lating milk with Streptococcus thermophilus bacteria and a incorporated by reference in their entirety.
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]
  • The Sysco Cheese Product Catalog
    > the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome.
    [Show full text]
  • Homestyle & Steakhouse Classics
    Chubby’s Classics 2020 Est. 1933 HOMESTYLE & STEAKHOUSE CLASSICS HOMESTYLE FAMILY PLATTERS half pans, serves 3-4 people SICILIAN CALAMARI … $45 FILET MIGNON TIPS & PAPPARDELLE breaded & fried; topped with hot cherry peppers, capers, PASTA … $50 black olives tossed in lemon honey pappardelle pasta with arugula, seasonal vegetables in a beurre LAND AND SEA … $70 blanc (white wine & butter)sauce; topped with filet mignon tips grilled sirloin served over truffle mashed potatoes with sautéed BBQ RIBS & GRILLED CHICKEN … $55 shrimp in a white wine, lemon garlic sauce & grilled asparagus dry rubbed baby back pork ribs & beer can grilled chicken BBQ PULLED PORK … $50 with grilled corn on the cob & truffle mashed potatoes slow roasted served with coleslaw & slider buns with a side of CHICKEN PARMESAN … $45 texas baked beans chicken cutlets topped with house-made marinara sauce & muenster cheese; served over linguini pasta APPETIZER S BAVARIAN PRETZELS … 12 SICILIAN CALAMARI … 16 (3) soft pretzels served with chorizo beer dip breaded & fried; topped with hot cherry peppers, capers, FRIED PICKLES … 6 black olives tossed in lemon honey dill pickles battered & fried; served with three mustard aoli CHEESESTEAK SPRING ROLLS … 10 (3) spring rolls; thin sliced ribeye with caramelized onions, S TEAK CROSTINI … 14 black truffle mushrooms, cooper sharp american cheese filet mignon, horseradish, blue cheese, arugula, grape tomatoes served with spicy cherry pepper ketchup BABY BACK BITES … 10 CHUBBY’S FAMOUS CHICKEN WINGS … 12 (4) slow roasted, dry rubbed baby back ribs with tamarind bbq sauce slow roasted, deep fried & fire grilled; served with blue cheese, CHUBBY’S BANG BANG SHRIMP … 16 carrots & celery.
    [Show full text]
  • Take Mom out to Play!
    Take Mom Out to Play! Join us Sunday May 14th, 2017 for a Mother’s Day celebration. From 10:00 AM to 3:00 PM, enjoy our 2 plates for $22 special with a combination of classic Play menu items, as well as some delicious brunch dishes. For a later celebration, our dinner service begins at 5:00 PM with all of your favourite Play dishes. Reservations are available now! Call 613-667-9207 or visit us at playfood.ca to book. **Scroll down for a look at the brunch menu ** **Please note that some items and their prices may be subject to change** 2 plates for $22 for brunch Order any two dishes per person for one price Brunch hours from 10:00 - 3:00 PM (*not included) CHARCUTERIE SIDES S2S calabrese / malt onion jam 13. frites / aioli 5. S2S genoa/ caraway mustard 13. tempura eggplant / kimchi 6. pork rillette / pickled fennel 13. mushroom / shallot / dukkah 7. Pingue prosciutto / spiced honey 14. bok choy / white miso / mustard 7. *mixed charcuterie plate 21. CHEESE three selections 16. / *five selections 21. dried fruit chutney SAVOURY Soeur Angèle / Noyan, QC / cow & goat miso soup / mushroom broth / soba noodle / tofu / scallion 9. creamy, mushroom, bloomy Junmai Sake, Fukumasamune 2oz. - 8. Pied De Vent / Magdalen Islands, QC / raw cow fig salad/blue cheese/orange/prosciutto/pecan/fruit chutney 13. soft, buttery, earthy, washed rind Rosé, Domaine Fontavin, Rhône 3 oz. - 7. / 5 oz. - 12. Manchego / La Mancha, Spain / ewe Albacore tuna crudo/fennel/apple/celery/cracker/grapefruit 16. salty, tangy, nutty, firm Verdicchio di Castelli di Jesi, Ca Ruptae 3 oz.
    [Show full text]
  • Pacific Cheese Listing
    Pacific Cheese Listing Processed Cheeses Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Processed Cheese Slices 160 ct. Sliced American Cheese, 3" X 3" Slice; 4 stacks, PCHE20 Cheswick 40 slices per stack; .50 oz per slice 4/5#/cs 180 days 120 ct. Sliced American Cheese, 3 3/8" X 3 1/2" slice, 3 PCHE06 Cheswick stack, 40 ribbons per stack; .067 oz per slice 4/5#/cs 180 days CSTK63 Cheswick 160 ct. Sliced American Swiss Cheese 4/5#/cs 180 days Diced Processed Cheese for Queso & Industrial CHED42 No Label 3/8" Diced High Melt Proc Cheddar Cheese 2/20#/cs 180 days Pacific Gold Processed Cheese Spread, Old English PCHE19 No Label Flavor (similar to Golden Velvet) 1/20#/cs 180 days Natural Cheeses Blocks NCHE73 Brown Box 60 Day Aged Milled Cheddar Blocks, TX 1/44 # Avg 12 months NCHE83 Brown Box Monterey Jack Block - Dalhart 1/44# Avg 120 days NCHE70 Brown Box Mild Cheddar Block - Dalhart 1/44# Avg 180 days 485774 Brown Box White Mild Cheddar Blocks, made in CA 1/44# Avg 180 days Loaves & Prints NCHE07 Cheswick Mild Cheddar Loaf 2/5#/cs 180 days NCHE16 Cheswick Monterey Jack Loaf 2/5#/cs 150 days CHED49 Texas Select Mild Cheddar Print 1/10#/cs 180 days JACK48 Texas Select Monterey Jack Print 1/10#/cs 150 days 1 Pacific Cheese Listing Natural Cheeses, continued Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Cheddar & Jack Shreds NCHE35 Texas Select Mild Cheddar, Fancy Shred 4/5#/cs 180 days NCHE31 Texas Select Mild Cheddar, Feather Shred 4/5#/cs 180 days NCHE32 Texas Select Monterey Jack, Regular Shred 4/5#/cs 150 days NCHE40 Texas Select 50/50 Cheddar/Jack, Feather Shred 4/5#/cs 180 days Mozzarella Shreds 300469 North Beach LMPS Mozzarella , Feather Shred 4/5#/cs 150 days NCHE10 North Beach LMWM Mozzarella , Feather Shred 4/5#/cs 180 days Natural Cheese Slices (30-31 slice count per pkg.) CHED20 CA Select Farms Mild Cheddar Cheese, Natural Slice, .75 oz.
    [Show full text]
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • Companies, Experts Spotlight Key Labeling Claims at Retail
    Volume 37 June 2, 2017 Number 20 Companies, experts spotlight Like us on Facebook and follow us on Twitter! key labeling claims at retail A By Alyssa Mitchell direct sales, but for product number of manufacturers and only rbST-free milk strengthens buyers looking to meet these retailers to market only milk our standing with those custom- INSIDE MADISON, Wis. — As today’s consumer demands. that is rbST-free. ers who have choices about savvy consumers continue to Joan Behr, senior director Foremost Farms USA, where they purchase their ✦ Shuttered plant to reopen press for information on the of communications and brand Baraboo, Wisconsin, recently ingredients because rbST-free quality and background of the management, Foremost Farms announced that effective June ingredient supplies are abun- under Pineland Farms Dairy. food they buy and eat, it can be USA, says consumers want to 1, all of the raw milk purchased, dant around the world. These For details, see page 5. challenging for food companies know — and have a right to sold or processed by the coop- markets are very important to ✦ ADPI develops new to keep up with demand for know — what’s in their food erative is coming from dairy Foremost Farms because they standard for IDWM. various product claims and stan- and where it comes from. She farms pledging that their cows provide our members with stable For details, see page 12. dards in a crowded marketplace. notes research from the Center are not being treated with rbST. market access and contribute to Edward Zimmerman, found- for Food Integrity shows that To be considered rbST-free, overall profi tability.” ✦ CMN Exclusive: er of The Food Connector, a transparency is the key to Foremost Farms’ members In addition to rbST, consum- ‘Key Players’ — Our annual sales and marketing company earning trust.
    [Show 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.
    [Show full text]
  • Flavor Description and Classification of Selected Natural Cheeses Delores H
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002).
    [Show full text]
  • Product Formulation and Consumer
    Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2008 Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions Vishal Kumar Royyala Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Royyala, Vishal Kumar, "Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions" (2008). Theses and Dissertations. 3646. https://scholarsjunction.msstate.edu/td/3646 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. PRODUCT FORMULATION AND CONSUMER ACCEPTABILITY OF PROCESSED CHEESE MADE WITH DIFFERENT TYPES OF COCOAS AND CHOCOLATES & PRODUCT FORMULATION AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF AGED CHEDDAR CHEESE WITH DIFFERENT TYPES OF CHOCOLATE INCLUSIONS By Vishal Kumar Royyala A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science
    [Show full text]
  • Measuring and Controlling Acidity and Moisture
    CENTER FOR DAIRY RESEARCH DAIRY PIPELINE A TECHNICAL RESOURCE FOR DAIRY MANUFACTURERS WINTER 2020 | VOL. 31, No. 4 ESSENTIAL PRINCIPLES OF CHEESEMAKING (PART 2): MEASURING AND CONTROLLING ACIDITY AND MOISTURE In the last issue of the Dairy Pipeline, we covered how we’re concentrating fat, we’re concentrating protein, and to establish and maintain a starter culture program. we’re using up a large majority of the lactose retained in In this article, we’re discussing how to measure and the curd to develop a significant amount of lactic acid, control acidity and moisture during the cheesemaking which drops the pH,” Sommer said. process. This article is part two of a two-part article that takes a deep dive into some essential principles that Milk has a pH of about 6.6-6.7, but during cheesemakers of all levels should know in order to make cheesemaking acid is developed and the pH drops, consistent, quality cheese. i.e. Cheddar has a pH of about 5.1. The cheesemaking process also reduces the moisture content—milk Part 1: Establishing and Maintaining a Starter typically has a moisture content of about 87% whereas Culture Program (last issue) Cheddar has a moisture content of about 38%. Part 2: Measuring and Controlling Acidity and Moisture During the Cheesemaking Process Why Measure Acidity and Moisture? “All cheesemakers should be monitoring acidity and moisture because they drive how the cheese is going to turn out,” explains Andy Johnson, outreach specialist/ assistant coordinator, CDR Cheese Industry and Applications group. Dean Sommer, CDR cheese and food technologist, agrees, “Controlling acidity and moisture content— those are two of the really big keys to successful cheesemaking.
    [Show full text]
  • Cheese Selections
    PAGE ONE CHEESE SELECTIONS ITEM SOLD BY LB. ORDER ea VERMONT B&C FRENCH CRÈME FRAICHE 8 OZ $6.99 ea VALBRESO FRENCH FETA 7 OZ $5.99 ea BELGIOI MASCARPONE CHEESE 8 OZ $3.99 ea BELGIOI MOZZARELLA OVOLINI CHEESE 8 OZ $4.99 ea BELGIOI MOZZARELLA CILIEGINE CHEESE 8 OZ $4.99 ea BEL GIO MOZZARELLA PEARLS 8 OZ $4.99 ea BEL GIO MOZZARELLA SLICED 16 OZ $6.99 ea BEL GIO MOZZARELLA LOG FRESH 16 OZ $7.49 ea BEL GIOIOSO BURRATA 8 OZ $5.79 ea BEL GIOIOSO PARMESAN CHEESE 8 OZ $5.99 ea BEL GIOIOSO ASIAGO CHEESE 8 OZ $5.99 ea BEL GIOIOSO FONTINA CHEESE 8 OZ $6.49 ea RENY-PICOT BRIE CHEESE 8 OZ $5.49 ea LGH COW MINI BABYBEL ORIG RED 4.5 OZ $5.79 ea LAUGHING COW MINI BABYBEL LIGHT 4.5 OZ $5.79 ea LAUGHING COW BABYBEL GOUDA 6PACK 4.5 OZ $5.79 ea LAUGHING COW ORIGINAL 6 OZ $3.99 ea LAUGHING COW GARLIC/HERB LIGHT 6 OZ $3.99 ea LAUGHING COW MINI BABYBEL WHITE CHED 4.2 OZ $4.99 ea ATHENOS FETA REDUCED FAT 5 OZ $5.99 ea ATHENOS FETA CRUMBLES 8 OZ $5.29 ea ATHENOS FETA CHUNK 8 OZ $5.29 ea MICELI'S RICOTTA CHEESE TRADITIONAL 15 OZ $4.99 ea MICELI'S RICOTTA CHEESE LOW-FAT 15 OZ $4.99 ea POLLY-O MOZZARELLA WHOLE MILK 16 OZ $8.49 ea TILLAMOOK COLBY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK SHARP CHEDDAR CHEESE 8 OZ $5.49 ea TILLAMOOK MONTEREY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK PEPPER JACK CHEESE 8 OZ $4.99 ea TILLAMOOK XTRA SHARP CHED 8 OZ $5.99 ea TILLAMOOK VINTAGE WHITE SHARP 2 YR 8 OZ $5.99 ea TILLAMOOK MED CHED KOSHER 8 OZ $4.99 ea TILLAMOOK SLICED MED CHED 12 OZ $7.99 ea TILLAMOOK SLICED SHRP CHEDDAR 12 OZ $7.99 ea TILLAMOOK SLICED SWISS CHEESE 12 OZ $7.99 ea TILLAMOOK SLICED PEPPERJACK 12 OZ $7.99 ea LE CHATELAIN CAMEMBERT 8 OZ $7.99 ea CABOT XTRA SHARP SPREAD CHEDDAR 8 OZ $5.99 ea CABOT VT SHARP CHEDDAR CHEESE 8 OZ $5.99 ea CABOT XTRA SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT SERIOUS SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT HOT HABANERO CHEDDAR 8 OZ $5.99 ea CABOT CHEDDAR CHEESE RF 8 OZ $5.99 PAGE TWO lb RAW MILK GOAT CHEDDAR $9.99 lb MT.
    [Show full text]