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Flavors associated with the use of Cheddar cheese whey powder in ice cream mixAndrews, Matthew V. 03 June 1977 (has links)
Flavor problems associated with the use of cheddar cheese
whey in the formulation of ice cream and other food products were
investigated. During spray drying of whey, which transforms bulky
liquid whey into an easily transportable and storable powder,
various degrees of off-flavor development may occur depending on
the care with which the processing is carried out. Flavor problems
present in the dry whey, which usually take the form of heated,
stale, or sometimes burned notes, may then manifest themselves
in mildly flavored frozen dessert products in which the powder
is incorporated. Additional heating given such a finished frozen
dessert during pasteurization may also contribute to the whey
related off-flavors present by continuing heat induced flavor
reactions (mainly Malliard non-enzymic browning and Strecker degradation reactions) initiated in the original processing of the whey powder.
An ice cream mix model system was used to study the effects
of varying whey quality, whey quantity, and heat processing load on
ice cream flavor profile. The mix consisted of 27 samples, three
parameters (whey quality, whey quantity, and heat processing load)
using three levels of intensity within each parameter. There were
three control samples containing no whey.
Whey "fingerprint" compounds were identified by headspace
GLC/MS analysis of a poor quality whey powder which was later
used with two other better quality wheys in the formulation of the
model system. Comparison of the identified and some unidentified
compound peaks in the "fingerprint" portion of the whey chromatogram
to peaks present in the chromatograms obtained from model
system analysis provided qualitative correlation. Subsequent
quantitation of "fingerprint" compounds in the model system revealed
data trends indicating that whey quality and product processing conditions
may adversely effect the flavor profile of a frozen dessert
product containing whey powder. The quantity of whey added (at
least up to the level of substitution used in this work: 25%) did not
set trends indicating adverse product effect with increased concentration.
These numerical trends were established by using relative
quantitation of the whey "fingerprint" or "indicator" compounds to establish a peak area total for each model system member. When grouped by model parameter, trends in the peak area data were
elucidated.
The conclusions reached from the data presented in this work
are that whey flavors do carry through from powder to ice cream
mix, are detectable, and may effect flavor profile of the ice cream.
Also it became obvious that the flavor quality of the ingredient whey
and careful selection of heat load for pasteurization of the ice cream
mix are of primary importance in maintaining excellent flavor
quality in frozen desserts employing whey to reduce manufacturing
costs.
Sensory evaluation of the model system members was unable to
establish direct off-flavor correlation with increased volatile
compound concentration. / Graduation date: 1978
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The role of fat in the ripening of cheddar cheeseKrett, Orest Joseph, January 1950 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1950. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 70-75).
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Yield of cheddar cheese as affected by Direct Vat Set and bulk set starter culturesBush, Terry Robert. January 1980 (has links)
Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 37-39).
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Rheological analysis of curd firmness at time of cutting in manufacture of cheddar cheeseBynum, Douglas Gene. January 1980 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1980. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Adaptation of the direct acidification method to cheddar cheese manufacturingSchafer, Henry William, January 1969 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Accelerated flavor development in Cheddar cheese via a microencapsulated enzyme systemRippe, Jill Kathleen. January 1982 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1982. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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Retention of free fatty acids during spray drying of cheddar cheeseIshino, Katsuhiko. January 1980 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1980. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 50-53).
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Microbiological quality of shredded Cheddar cheese packaged in modified atmospheresOyugi, Evonne Laura Adhiambo 10 March 2008 (has links)
Please read the abstract in the section, 00front of this document / Dissertation (MSc (Agric) Food Science and Technology)--University of Pretoria, 2008. / Food Science / MSc / Unrestricted
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Effects of selected proteolytic bacteria on cheddar cheese ripeningVan Tilburg, Jack Francis January 2011 (has links)
Digitized by Kansas State University Libraries
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Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheeseSchroeder, Carla L. 08 November 1983 (has links)
The effect of reducing sodium chloride in Cheddar cheese was
studied. Milled curd from a split-lot was salted at selected NaCl
concentrations and analyzed through aging by sensory and rheological
tests. Estimation of differences in compositional analysis, lactic
acid populations, degree of proteolysis, water activity, and pH were
also determined.
Consumer panel analysis of the cheese on a hedonic scale over
seven months aging showed no significant differences in overall
desirability between cheese containing 1.75 - 0.88% NaCl. At 0.75%
NaCl in cheese, ratings were lower, but flavor and texture scores
were considered acceptable. Addition of even a small amount of salt
(0.38 - 0.44%) significantly improved sensory characteristics relative
to an unsalted cheese.
Regression analysis of trained panel evaluations to predict
consumer response showed that "firmness" and "adhesiveness" were the most important attributes for favorable consumer ratings of
texture. Trained panel determination of "Cheddar intensity" and
"unpleasant aftertaste" were found to be the two most important
factors for determining consumer panel flavor scores. These four
attributes, as rated by the trained panel, correlated with salt
concentration in cheese.
Instron evaluation of reduced sodium Cheddar cheese showed a
decrease in firmness, chewiness, and gumminess and an increase in
determinations showed an increase in proteolysis and water activity
and a decrease in pH of the finished cheese. Lactic acid bacterial
populations were significantly higher in the cheese containing
reduced NaCl concentrations with the highest population differences
observed through one month of age. / Graduation date: 1984
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