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.

References 

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  2. Cogan TM, Beresford TP. Microbiology of hard cheese. In:  Robinson RK editors. Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products. New York, NY: John Wiley and Sons Inc; 2002;p. 515–560
  3. Delahunty CM, Drake MA. Sensory character of cheese and its evaluation. In: 3rd ed.  General Aspects P,  Fox PFP,  McSweeney LH,  Cogan TM,  Guinee TP editor. Cheese: Chemistry, Physics, and Microbiology. 1:London, UK: Elsevier; 2004;p. 455–487
  4. Drake MA. Defining dairy flavors. J. Dairy Sci. 2004;87:777–784
  5. Drake MA, Civille GV. Flavor lexicons. Compr. Rev. Food Sci. Food Saf. 2003;1:33–38
  6. Drake MA, McIngvale SC, Cadwallader KR, Civille GV. Development of a descriptive sensory language for Cheddar cheese. J. Food Sci. 2001;66:1422–1427
  7. Farkye NY. Contribution of milk clotting enzymes and plasmin to cheese ripening. In:  Malin EL,  Tunick MH editor. Chemistry of Structure-Function Relationships in Cheese. New York, NY: Plenum Press; 1995;p. 195–207
  8. Farkye NY, Madkor SA, Atkins GH. Proteolytic ability of some lactic acid bacteria in a model cheese system. Int. Dairy J. 1995;5:715–725
  9. Kuchroo CN, Fox PF. Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft. 1982;37:331–335
  10. Lane CN, Fox PF. Role of starter enzymes during ripening of Cheddar cheese made from pasteurized milk under controlled microbiological conditions. Int. Dairy J. 1997;7:53–63
  11. Law J, Haandrikman A. Proteolytic enzymes of lactic acid bacteria. Int. Dairy J. 1997;7:1–11
  12. In:  Marshall TR editors. Standard Methods for the Examination of Dairy Products. 15th ed. Washington, DC: Am. Publ. Health Assoc. Inc; 1992;
  13. McSweeney PLH, Walsh EM, Fox PF, Cogan TM, Drinan FD, Castelo-Gonzalez M. A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality. Irish J. Agric. Food Res. 1994;33:183–192
  14. Meilgaard M, Civille GV, Carr BT. Descriptive analysis techniques. Sensory Evaluation Techniques. 3rd ed. New York, NY: CRC Press; 1999;161-170
  15. Shakeel-Ur-Rehman EP, Feeney P, McSweeney LH, Fox PF. Inhibition of coagulant in cheese using pepstatin. Int. Dairy J. 1998;8:987–992
  16. Shakeel-ur-Rehman P, McSweeney LH, Banks JM, Fox PF. Effect of ripening temperature on the growth and significance of nonstarter lactic acid bacteria in Cheddar cheese made from raw or pasteurized milk. Int. Dairy J. 2000;10:33–44
  17. Singh T, Drake MA, Cadwallader KR. Flavor of Cheddar cheese: A chemical and sensory perspective. Compr. Rev. Food Sci. Food Saf. 2003;2:139–162
  18. Tan PST, Pooman B, Konings WN. Proteolytic enzymes of Lactococcus lactis. J. Dairy Res. 1993;60:269–286
  19. Thomas TD. Acetate production from lactate and citrate by nonstarter bacteria in Cheddar cheese. N. Z. J. Dairy Sci. Technol. 1987;22:25–38

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

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