Journal of Dairy Science
Volume 91, Issue 1 , Pages 76-84 , January 2008

Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters

  • Shakeel-ur-Rehman

      Affiliations

    • Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407
    • ,
  • M.A. Drake

      Affiliations

    • Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • ,
  • N.Y. Farkye

      Affiliations

    • Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407
    • Corresponding Author InformationCorresponding author.

Received 2 January 2007 ,Accepted 10 September 2007.

  • Image Result

    Flow diagram for Cheddar cheese manufacture by the stirred-curd and milled-curd methods.

    Flow diagram for Cheddar cheese manufacture by the stirred-curd and milled-curd methods.

  • Image Result

    A) Reversed-phase HPLC patterns of the water-soluble nitrogen fraction of 270-d-old Cheddar cheese manufactured by the stirred-curd method using different starters (a, b, c, d) and ripened at 8°C. B)

    A) Reversed-phase HPLC patterns of the water-soluble nitrogen fraction of 270-d-old Cheddar cheese manufactured by the stirred-curd method using different starters (a, b, c, d) and ripened at 8°C. B) Reversed-phase HPLC patterns of the water-soluble nitrogen fraction of 270-d-old Cheddar cheese manufactured by the milled-curd method using starters (a, b, c, d) and ripened at 8°C.

PII: S0022-0302(08)71439-5

doi: 10.3168/jds.2007-0003

Journal of Dairy Science
Volume 91, Issue 1 , Pages 76-84 , January 2008

Article Tools

* Image Usage & Resolution