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cheddar cheese

General Material Information

Trivial Name cheddar cheese

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Publications by Info
Wisconsin Milk Marketing Board
Uplands Cheese | La Merenda
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Publications by PubMed
The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese.
Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey.
Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation.
Cheddar cheese ripening and flavor characterization: a review.
Surface roughness and packaging tightness affect calcium lactate crystallization on Cheddar cheese.
Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
Characteristics of miniature cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography.
Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey.
Absence of growth of Listeria monocytogenes in naturally contaminated Cheddar cheese.
The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution.
Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese.
The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate.
Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese.
Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product.
The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
A new method for the production of low-fat Cheddar cheese.
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Effect of storage temperature on crystal formation rate and growth rate of calcium lactate crystals on smoked Cheddar cheeses.
Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate.
Starter cultures and cattle feed manipulation enhance conjugated linoleic acid concentrations in Cheddar cheese.
Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures.
Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese.
The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.
Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification.
Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model.
Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems.
Alternative bleaching methods for Cheddar cheese whey.
Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
A potent probiotic strain from cheddar cheese.
Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
The use of lactoperoxidase for the bleaching of fluid whey.
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
Effect of zinc fortification on Cheddar cheese quality.
Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
Color of low-fat cheese influences flavor perception and consumer liking.
Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment.
Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids.
Antimicrobial activity of natural agents coated on starch-based films against Staphylococcus aureus.
Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C.
Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle.
Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane.
A comparison of the environmental impact of Jersey compared with Holstein milk for cheese production.
Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach.
Effect of sodium gluconate on the solubility of calcium lactate.
FTIR analysis of protein secondary structure in cheddar cheese during ripening.
Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system.
Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C.
Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese.
Prevalence and antimicrobial resistance of Salmonella isolated from lactating cows and in contact humans in dairy farms of Addis Ababa: a cross sectional study.
Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception.
Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese.
Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media.
Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture.
Evaluation of VIDAS Listeria species Xpress (LSX) immunoassay method for the detection of Listeria species in foods: collaborative study.
Impact of microencapsulated peptidase (Aspergillus oryzae) on cheddar cheese proteolysis and its biologically active peptide profile.
Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States.
The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese.
Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk.
Detection of Mycobacterium avium ssp. paratuberculosis in cheese, milk powder and milk using IS900 and f57-based qPCR assays.
Invited review: A commentary on predictive cheese yield formulas.
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Rheological properties and microstructure of Cheddar cheese made with different fat contents.
Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria.
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure.
Multistate outbreak of Escherichia coli O157:H7 infections associated with a national fast-food chain, 2006: a study incorporating epidemiological and food source traceback results.
Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
Composition, coagulation properties, and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based dairying system.
Cheese is a reliable alternative meal for solid-phase gastric emptying study.
Does eating cheese have a tendency to increase a person's cholesterol? Would eating a hard, sharp, aged cheddar cheese be more harmful than eating cottage cheese or a soft cream cheese?
Sensitive and rapid molecular detection assays for Salmonella enterica serovars Typhimurium and Heidelberg.
Physicochemical characterization of mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys.
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture.
Mapping differences in consumer perception of sharp cheddar cheese in the United States.
Exploitation of the diverse insertion sequence element content of dairy Lactobacillus helveticus starters as a rapid method to identify different strains.
Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization.
Determination of the lactose and galactose content of cheese for use in the galactosaemia diet.
Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy.
Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation.
Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy.
The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin.
Consumer preferences for mild cheddar cheese flavors.
Characterization of alkylmethoxypyrazines contributing to earthy/bell pepper flavor in farmstead cheddar cheese.
Glass and polymeric membrane electrodes for the measurement of pH in milk and cheese.
Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei.
RNA extraction from cheese for analysis of in situ gene expression of Lactococcus lactis.
Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer.
The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults.
Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.
Characterization of calcium lactate crystals on cheddar cheese by image analysis.
Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture.
Microscopic approach for the identification of cationic membrane fouling during cheddar cheese whey electroacidification.
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: cheddar cheese-type and soft-cheese type.
Measurement of the oxidation-reduction potential of cheddar cheese.
Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids.
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom.
Improvement of moistness and texture of high omega-3 fatty acid mackerel nuggets by inclusion of moisture-releasing ingredients.
Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source method.
Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese.
Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation.
Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.
Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
Hot topic: Black spot defect in Cheddar cheese linked to intramammary teat sealant.
Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture.
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
The influence of manufacture on the free D-amino acid content of Cheddar cheese.
Intake and risk assessment of nitrate and nitrite from New Zealand foods and drinking water.
Determination of quantitative food consumption levels for use in microbial risk assessments: cheddar cheese as an example.
Valuation of milk composition and genotype in cheddar cheese production using an optimization model of cheese and whey production.
Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of cheddar cheese.
Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks.
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
Fermented dairy products: knowledge and consumption.
Combining olfaction and cognition measures to screen for mild cognitive impairment.
Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
Starter bacteria are the prime agents of lipolysis in cheddar cheese.
Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach.
Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
Biotechnological methods to accelerate cheddar cheese ripening.
Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and cheddar cheese extract.
Analysis of the volatile components of cheddar cheese by direct thermal desorption-GC x GC-TOF/MS.
Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk.
Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheese.
Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: pH buffering properties of cheese.
A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese.
Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese.
The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods.
Two mathematical programming models of cheese manufacture.
Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese.
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: proteolysis during ripening.
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and composition.
Biting efficiency in relation to incisal angulation.
Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.
Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci.
Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
Altered specificity of lactococcal proteinase p(i) (lactocepin I) in humectant systems reflecting the water activity and salt content of cheddar cheese.
Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese.
Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: cryo-scanning electron microscopy observations.
Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.
Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents.
Development and application of image analysis to quantify calcium lactate crystals on the surface of smoked Cheddar cheese.
Cheddar cheese cooking temperature induces differential lactococcal cell permeabilization and autolytic responses as detected by flow cytometry: implications for intracellular enzyme accessibility.
Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese.
Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese.
Compositional factors associated with calcium lactate crystallization in smoked Cheddar cheese.
The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese.
Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
Dairy fat in cheese raises LDL cholesterol less than that in butter in mildly hypercholesterolaemic subjects.
Precipitation of cheddar cheese whey lipids by electrochemical acidification.
Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
Cognitive modulation of olfactory processing.
Identification of endopeptidase genes from the genomic sequence of Lactobacillus helveticus CNRZ32 and the role of these genes in hydrolysis of model bitter peptides.
A microfiltration process to maximize removal of serum proteins from skim milk before cheese making.
Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
Storage stability of lutein during ripening of cheddar cheese.
Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.
Short communication: comparison of covered and uncovered Schreiber test for cheese meltability evaluation.
Analysis of phospho- and sphingolipids in dairy products by a new HPLC method.
Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli.
Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.
Direct detection of bacterial pathogens in representative dairy products using a combined bacterial concentration-PCR approach.
Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.
Impact of milk preacidification with CO2 on cheddar cheese composition and yield.
Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds.
Reduction of salt (NaCl) losses during the manufacture of cheddar cheese.
Characterization of nutty flavor in cheddar cheese.
Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheese.
Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.
Evaluation of salt whey as an ingredient in processed cheese.
Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheese.
Reduced-fat cheddar cheese manufactured using a novel fat removal process.
The effect of alpha-ketoglutaric acid on amino acid utilization by nonstarter Lactobacillus spp. isolated from Cheddar cheese.
Factors affecting calcium lactate and liquid expulsion defects in Cheddar cheese.
Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey.
Physical and sensory properties of dairy products from cows with various milk fatty acid compositions.
Texture, proteolysis and viable lactic acid bacteria in commercial cheddar cheeses treated with high pressure.
A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows.
Preference mapping of Cheddar cheese with varying maturity levels.
The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
Combined use of chymosin and protease from Cryphonectria parasitica for control of meltability and firmness of cheddar cheese.
Volatile organic compounds in foods: a five year study.
Iodixanol development of a laboratory-scale technique to monitor the persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar cheese.
A lacticin 481-producing adjunct culture increases starter lysis while inhibiting nonstarter lactic acid bacteria proliferation during Cheddar cheese ripening.
Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation.
Effect of sodium citrate on structure-function relationships of Cheddar cheese.
3M Petrifilm enterobacteriaceae count plate method for enumeration of enterobacteriaceae in selected foods: collaborative study.
Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat cheddar-type cheese.
Effect of pH on the chemical composition and structure-function relationships of cheddar cheese.
Evaluation of culture media for the recovery of Mycobacterium avium subsp. paratuberculosis from Cheddar cheese.
Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal.
Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.
Comparative study of a semisynthetic derivative of natamycin and the parent antibiotic on the spoilage of shredded cheddar cheese.
Yeasts as adjunct starters in matured Cheddar cheese.
The effect of application of cold natural smoke on the ripening of Cheddar cheese.
Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese.
Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat cheddar cheese.
Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins.
Transfer of protein from milk to cheese.
Determining flavor and flavor variability in commercially produced liquid cheddar whey.
Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
Evidence of a relationship between autolysis of starter bacteria and lipolysis in cheddar cheese during ripening.
A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
Optimization and validation of a rapid method to determine citrate and inorganic phosphate in milk by capillary electrophoresis.
Production of an exopolysaccharide-containing whey protein concentrate by fermentation of whey.
Removal of cholesterol from Cheddar cheese by beta-cyclodextrin.
Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture.
An empirical method for prediction of cheese yield.
Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield.
Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening.
Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, produced by Lactococcus lactis DPC5552.
Temperature-induced moisture migration in reduced-fat Cheddar cheese.
Statistical data validation methods for large cheese plant database.
Thermal inactivation of chymosin during cheese manufacture.
Assessment of the effect of selected snack foods on the remineralization/demineralization of enamel and dentin.
Relationship between MALDI-TOF analysis of beta-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged cheddar cheese.
Inhibition of Listeria innocua in cheddar cheese by addition of nisin Z in liposomes or by in situ production in mixed culture.
Lactococcus lactis DPC5598, a plasmid-free derivative of a commercial starter, provides a valuable alternative host for culture improvement studies.
Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese.
Dry rehydratable film method for rapid enumeration of coliforms in foods (3M Petrifilm Rapid Coliform Count plate): collaborative study.
Use of lacticin 481 to facilitate delivery of the bacteriophage resistance plasmid, pCBG104 to cheese starters.
The use of cadmium resistance on the phage-resistance plasmid pNP40 facilitates selection for its horizontal transfer to industrial dairy starter lactococci.
Petrifilm rapid S. aureus Count Plate method for rapid enumeration of Staphylococcus aureus in selected foods: collaborative study.
Oral clearance and acid production of dairy products during interaction with sweet foods.
Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment.
Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.
Analysis of free fatty acids in whey products by solid-phase microextraction.
Pinkish colouration in Cheddar cheese--description and factors contributing to its formation.
Streptococcus thermophilus in cheddar cheese--production and fate of galactose.
Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milk.
Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures.
Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds.
Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products.
Moisture nonuniformity and sampling errors in large cheddar cheese blocks.
Membrane inlet mass spectrometric measurement of O2 and CO2 gradients in cultures of Lactobacillus paracasei and a developing Cheddar cheese ecosystem.
Characteristic aroma components of British Farmhouse Cheddar cheese.
Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese.
Demineralization of a wide variety of foods for the renal patient.
A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.
Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality.
Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy.
Diversity of sulfur compound production in lactic acid bacteria.
Modeling of pH and acidity for industrial cheese production.
Chitosan-based coagulating agents for treatment of cheddar cheese whey.
Use of hydrostatic pressure for inactivation of microbial contaminants in cheese.
The effect of fat content on the microbiology and proteolysis in cheddar cheese during ripening dairy foods.
Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
Use of ultrasound to assess Cheddar cheese characteristics.
Flavor enhancement of reduced fat cheddar cheese using an integrated culturing system.
Amino acid fermentation in non-starter Lactobacillus spp. isolated from cheddar cheese.
Characterization of mesophilic mixed starter cultures used for the manufacture of aged cheddar cheese.
Isolation and characterization of whey phospholipids.
Influence of a probiotic adjunct culture of Enterococcus faecium on the quality of cheddar cheese.
Sulfur metabolism in bacteria associated with cheese.
Heat resistance of Lactobacillus spp. isolated from Cheddar cheese.
Managing diet quality for cheddar cheese manufacturing milk. 2. Pasture v. grain supplements.
Managing diet quality for Cheddar cheese manufacturing milk. 1. The influence of protein and energy supplements.
Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese.
Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract.
Specificity of lactococcus lactis subsp. cremoris SK11 proteinase, lactocepin III, in low-water-activity, high-salt-concentration humectant systems and its stability compared with that of lactocepin I
Identification of four phage resistance plasmids from Lactococcus lactis subsp. cremoris HO2.
Seasonal changes in protein composition of whey from commercial manufacture of caprine and ovine specialty cheeses.
In vivo assessment of dental plaque pH changes in children after ingestion of snack foods.
Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy.
Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, To control listeria monocytogenes in cheddar cheese
Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci.
Biofilms in food processing environments.
Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture.
Design of a phage-insensitive lactococcal dairy starter via sequential transfer of naturally occurring conjugative plasmids
Purification and characterization of L-methionine gamma-lyase from brevibacterium linens BL2
Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria
Influence of salt on the quality of reduced fat cheddar cheese.
Development of a probiotic cheddar cheese containing human-derived Lactobacillus paracasei strains.
Milk catalase activity as an indicator of thermization treatments used in the manufacture of cheddar cheese.
Isolation of bovine immunoglobulin G subclasses from milk, colostrum, and whey using immobilized egg yolk antibodies.
Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese.
Salmonella gold-coast and cheddar cheese: update.
Cheddar cheese: influence of milking frequency and stage of lactation on composition and yield.
Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.
The ldh phylogeny for environmental isolates of Lactococcus lactis is consistent with rRNA genotypes but not with phenotypes.
Fluoride and hard cheese exposure on etched enamel in neck-irradiated patients in situ.
Production of antifungal substance by Lactococcus lactis subsp. lactis CHD-28.3.
Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation.
Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin.
Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese.
An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147.
Beta-casomorphins: analysis in cheese and susceptibility to proteolytic enzymes from Lactococcus lactis ssp. cremoris.
Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction.
Seasonal influences on Cheddar cheese manufacture: influence of diet quality and stage of lactation.
Multivessel supercritical fluid extraction of food items in Total Diet Study.
Cheddar cheese flavour and chemical indices: changes during maturation.
Technology of manufacturing reduced-fat cheddar cheese.
Time-temperature effects on microbial, chemical and sensory changes during cooling and aging of cheddar cheese.
Effect of genetically modifying the lactococcal proteolytic system on ripening and flavor development in cheddar cheese.
Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods.
Partial identification of peptides from the water-insoluble fraction of cheddar cheese.
Growth and viability of Bifidobacterium bifidum in cheddar cheese.
Dietary variety enhances meal size in golden hamsters.
No effect of extended home use on linking for sensory characteristics of reduced-fat foods.
The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.
Monitoring cheddar cheese ripening by chemical indices of proteolysis. 3. Identification of several high-molecular mass peptides.
Shelf-life of pasteurized process cheese spreads made from cheddar cheese manufactured with a nisin-producing starter culture.
Salmonellae, salmonellosis, and dairy foods: a review.
Fungi causing thread mould spoilage of vacuum packaged Cheddar cheese during maturation.
Effective cleaning and sanitizing of polysulfone ultrafiltration membrane systems.
Use of electron beam irradiation for mold decontamination on cheddar cheese.
Effect of hard cheese exposure, with and without fluoride prerinse, on the rehardening of softened human enamel.
Development and application of oligonucleotide probes for identification of Lactococcus lactis subsp. cremoris.
Rapid and sensitive sandwich enzyme-linked immunosorbent assay for detection of staphylococcal enterotoxin B in cheese.
Listeria faecal carriage by renal transplant recipients, haemodialysis patients and patients in general practice: its relation to season, drug therapy, foreign travel, animal exposure and diet.
Effect of long-term bovine somatotropin (sometribove) treatment on nitrogen (protein) distribution in Jersey milk.
Sensitive enzyme-amplified electrical immunoassay for protein A-bearing Staphylococcus aureus in foods.
Effective control of microbial populations in polysulfone ultrafiltration membrane systems.
Evaluation of a predictive mathematical model of di-(2-ethylhexyl) adipate plasticizer migration from PVC film into foods.
Changes in food patterns during a low-fat dietary intervention in women.
Fate of Staphylococcus aureus in whey, whey cream, and whey cream butter.
Bioavailability of iron-milk-protein complexes and fortified cheddar cheese.
Production of hydrogen sulphide in milkfat-coated microcapsules containing Brevibacterium linens and cysteine.
Characterization of a Lactobacillus strain producing white crystals on cheddar cheese.
Temperature-independent pectin gel method for coliform determination in dairy products: collaborative study.
Survival of some non-starter bacteria in naturally ripened and enzyme-accelerated Cheddar cheese.
Separation of immunoglobulins and lactoferrin from cheese whey by chelating chromatography.
Determination of moisture in Cheddar cheese by near infrared reflectance spectroscopy.
Isolation of bovine immunoglobulins and lactoferrin from whey proteins by gel filtration techniques.
The glycemic index: similarity of values derived in insulin-dependent and non-insulin-dependent diabetic patients.
Beta-lactamase-producing mutants of Streptococcus cremoris.
Effects of water-soluble components of cheese on experimental caries in humans.
Laboratory studies on salmonella-contaminated cheese involved in a major outbreak of gastroenteritis.
Purification and characterization of extracellular caseinolytic enzyme of Micrococcus sp. MCC-315 isolated from cheddar cheese.
Molecular analysis confirms food source and simultaneous involvement of two distinct but related subgroups of Salmonella typhimurium bacteriophage type 10 in major interprovincial Salmonella outbreak.
Infective dose of Salmonella typhimurium in cheddar cheese.
Lactate metabolism by pediococci isolated from cheese.
Glycaemic effects of bread and marmalade in insulin-dependent diabetes.
Enumeration of total coliforms, fecal coliforms, and Escherichia coli in foods by hydrophobic grid membrane filter: collaborative study.
Effect of cheese, with and without sucrose, on dental caries and recovery of Streptococcus mutans in rats.
The acidogenic potential of reference foods and snacks at interproximal sites in the human dentition.
Aflatoxin M1 in manufactured dairy products produced in the United States in 1979.
Determination of staphylococcal enterotoxin A in cheddar cheese produced without starter activity.
Epidemic salmonellosis from cheddar cheese: surveillance and prevention.
Production of penicillic acid and patulin by an atypical Penicillium roqueforti isolate.
Composition of cheddar cheese made with different milk clotting enzymes.
Survival of foot-and-mouth disease virus in cheese.
Tissue pressure under complete maxillary dentures.
Characteristics of bacteria isolated by the anaerobic roll-tube method from cheeses and ground beef.
Influence of carbohydrate and nitrogen source on patulin production by Penicillium patulum.
Staphylococcal enterotoxin C: solid-phase radioimmunoassay.
Acid phosphatases activity in cheese and starters.
Provisional tables on the zinc content of foods.
Cheddar cheese with increased polyunsaturated fatty acids.
Cheddar cheese as a vehicle for viruses.
Staphylococcal enterotoxins A and B: solid-phase radioimmunoassay in food.
Staphylococcal enterotoxin. A development in cheddar cheese slurries.
Quantitative determination of sorbic acid in cheddar cheese by gas-liquid chromatography.
Symposium on microbial changes in foods. Relationship of the microflora to the flavour fo cheddar cheese.
Idiopathic postural hypotension: physiologic observations and report of a new mode of therapy.
Survival and activity of frozen starter cultures for cheese manufacture.
Effect of spermine on host-cell lysis and reproduction by a lactic streptococcal bacteriophage.
Carbohydrate metabolism in Cheddar cheese. I. N-acetylneuraminic acid, 2-deoxy-D-ribose, and phosphorylated sugars.
Growth stimulation of Lactobacillus species by lactic streptococci.
Behavior of Salmonella typhimurium during manufacture and curing of cheddar cheese.
Some factors influencing carbon dioxide production by Leuconostoc citrovorum.
Formation of aflatoxin in cheddar cheese by aspergillus flavus and aspergillus parasiticus.
Composition of seams in cheddar cheese.
Changes in the proteins in cheddar cheese made from milk heated at different temperatures.
Thermal resistance of Staphylococcus aureus in milk, whey, and phosphate buffer.
Partial glycerides in the fat of cheddar cheese.
Flavor of cheddar cheese.
B-COMPLEX VITAMIN CONTENT OF CHEDDAR CHEESE.
THE CHARACTERIZATION OF LACTOBACILLI FROM CHEDDAR CHEESE. II. A NUMERICAL ANALYSIS OF THE DATA BY MEANS OF AN ELECTRONIC COMPUTER.
OCCURRENCE OF COAGULASE-POSITIVE STAPHYLOCOCCI IN CHEDDAR CHEESE.
The effects of lactobacilli on the quality of Cheddar cheese made from pasteurized milk.
The retention of nutrients in cheese making; thiamine in Cheddar cheese made from raw and pasteurized milk.
Longevity of Typhoid Bacilli in Cheddar Cheese : A Study Following an Outbreak of Typhoid Fever Traced to Cheese.

Other Information

FDA Listing of Food Additive Status:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Cheesy
cheesy cheddar cheese, cheesy
General comment Cheddar cheese

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for cheddar cheese usage levels up to:
not for fragrance use.
Recommendation for cheddar cheese flavor usage levels up to:
not for flavor use.

Safety references

None found