Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening From: Journal of Dairy Science | Date: October 1, 2005| Author: Fox, P F; Guven, M; McSweeney, P L H; Hayaloglu, A A | Copyright American Dairy Science Association Oct 2005. Provided by ProQuest LLC.Copyright information

ABSTRACT

Turkish White-brined cheese was manufactured using Lactococcus strains (Lactococcus lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11 and L. lactis ssp. lactis UC317 plus L. lactis ssp. cremoris HP) or without a starter culture, and ripened for 90 d. It was found that the use of starters significantly influenced the physical, chemical, biochemical, and sensory properties of the cheeses. Chemical composition, pH, and sensory properties of cheeses made with starter we...

Related newspaper, magazine, and journal articles from HighBeam Research

	The Effect of Raw Milk Microbial Flora on the Sensory Characteristics of Salers-Type Cheeses Journal of Dairy Science ; ... cheese manufacture. Int. J. Food Microbiol. 48:97-111. Cimons, M. 2001. Food safety concerns drive FDA review of fine cheeses. ASM News 67:1-6. Dasen, A., C. Piton, R. Grappin, and P. Guerry. 1987. Evaluation de la technique DEFT associe un comptage visuel ou un ...
	Introducing: the cheeses of France: as American artisan cheese has grown, the French work to keep their cheeses in the spotlight.(New Products & Marketing) Dairy Foods ; Brie, Camembert, Roquefort, Chevre the language of cheese has a decidedly French accent! It's only natural, considering that the French have created more kinds of cheese, or fromage, than any other country in the world. To help familiarize Americans with the French cheesemaking tradition and broad
	Proteolysis on Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus Journal of Dairy Science ; ABSTRACT Reggianito Argentine cheese is traditionally manufactured with whey starter cultures that provide typical and intense flavor but can cause poor quality standardization. In this study, the influence of natural and selected starters on Reggianito Argentine cheese proteolysis was
	Today's cheeses designed with gourmet menus in mind The Milwaukee Journal Sentinel ; Today's cheeses designed with gourmet menus in mind By KAREN HERZOG kherzog@journalsentinel.com, Journal Sentinel Wednesday, July 28, 2004 Cheesemakers are the new rock stars of the food world and their designer cheeses command the same respect as wine. Sophisticated, flavorful cheeses have become
	Big cheeses test the best.(News) Daily Post (Liverpool, England) ; Byline: ROBERT MERRICK LORDS and MPs sampled cheeses from North and mid Wales yesterday as part of a new drive to persuade London's shops and restaurants to Buy Welsh. Scores of Welsh cheeses were put on display at the House of Commons after it was discovered its cafes stocked only one type from
	Cheeses our saviour Sunday Star-Times ; Passions run high in the presence of champions. Simon Gault--our local champion of fine food--and Ubaldo Ranzi, the Italian 1999 world bobsled champ, are exultant about cheeses. In his other guernsey, Ranzi is a purveyor of Italy's finest cheeses and he is here on behalf of Italian-based food and
	Short Communication: Carnobacterium maltaromaticum: The Only Carnobacterium Species in French Ripened Soft Cheeses as Revealed by Polymerase Chain Reaction Detection Journal of Dairy Science ; ABSTRACT The PCR technique using Cb1-Cb2R and species-specific primers was applied to various French soft flowered or washed rind cheeses to identify Carnobacterium species. Thirty cheeses made from cow's, ewe's, or goat's milk (raw or pasteurized), of which 20 were Appellation d'Origine Contrle,
	Artisanal cheeses Capital (Annapolis) ; After my first trip to Switzerland in 1970 I entered a new world of cheeses. I found out about the wonderful flavor that the blend of the earthy gruyere and appenzeller cheeses give to fondue. I enjoyed a convival evening of scraping off a sliver of melted racquette from the cheese wheel set into a
	Say cheese, and take your choice ; How can anyone be expected to govern a country that has 325 cheeses!" So said the great French President Charles De Gaulle. Today, that figure is around 500. That's more than a different cheese for each day of the year. Not even Wallace of Wallace and Gromit fame - who if you don't know, has a fascination with cheese - can match that. Western Morning News, The Plymouth (UK) ; How can anyone be expected to govern a country that has 325 cheeses!" So said the great French President Charles De Gaulle. Today, that figure is around 500. That's more than a different cheese for each day of the year. Not even Wallace of Wallace and Gromit fame - who if you don't know, has a
	Exploring specialty cheeses is always in good taste The Milwaukee Journal Sentinel ; The Cheese Challenge Exploring specialty cheeses is always in good taste By JAN UEBELHERR of the Journal Sentinel staff Wednesday, October 4, 2000 Intrigued by the growing varieties of specialty and artisanal cheese but unsure about how to pull together a cheese course? First, have fun. Try what

See all results.