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Price competition between store brands and national brands determinants of price elasticities for cheese products /Huang, Min-Hsin, January 2004 (has links)
Thesis (Ph. D.)--Ohio State University, 2003. / Title from first page of PDF file. Document formatted into pages; contains xiv, 169 p.; also includes graphics (some col). Includes abstract and vita. Advisor: David E. Hahn, Dept. of Agricultural, Environmental & Development Economics. Includes bibliographical references (p. 164-169).
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Rheology and processing of mozzarella cheeseMuliawan, Edward Budi 05 1900 (has links)
Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature. In the past decades, there has been a paradigm shift towards the utilization of well-developed rheological methods which have been widely applied in the study of commercial synthetic polymers.
In this work, the rheology of mozzarella cheese was studied using well-developed rheological techniques. Utilizing various rheometers, the linear and non-linear rheology of mozzarella cheese was examined. General practical properties of mozzarella cheese such as meltability, flowability and stretchability were extracted from these results. Capillary flow and rolling experiments were also performed to determine their suitability as innovative post-production processing techniques for mozzarella cheese. Finally, a comparative study on the effect of frozen storage on the rheology of three different brands of mozzarella cheese was performed.
In general, it was found that mozzarella cheese can be classified as a pseudoplastic (shear thinning) semi-solid material possessing a yield stress at room temperature. Upon heating, the yield stress gradually diminishes and it can be considered as a viscoelastic fluid. The results obtained from the various rheometers indicate that the yield stress, duration of experiment, sample geometry and temperature greatly affect the consistency of the results. It was also shown that extrusion can be used as a processing technique for mozzarella cheese above a certain temperature where the cheese is in a melt state. Rolling was also found to be a potentially feasible processing method. Finally, in terms of the effect of frozen storage, in general, the dynamic moduli decrease with the period of storage due to the freezing of the proteins in the cheese.
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Associations between somatic cell counts in milk and cheese yielding capacity, cheese composition and coagulating properties of the milkPolitis, Ioannis D. January 1987 (has links)
No description available.
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Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco styleSandra 03 July 2002 (has links)
A sensory method was developed to determine cheese texture by hand
evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four
commercial samples in duplicates. Standards, descriptors, methods of each
attribute evaluation, sample size, and ballot were developed based on panelists'
consensus. Fifteen total attributes, divided into five groups, were tested.
Crumbliness was defined as the ease of the sample to break apart during
manipulation using the thumb and two fingers for five times. Using Principal
Component Analysis (PCA), four components were extracted with the first two
explaining most of the variability (60.4%). PCA showed that moistness,
crumbliness, color, cohesiveness, irregularity, and oiliness were the main attributes
describing the samples. Irregularity and cohesiveness had 83.6% and -88.1%
correlations with crumbliness, respectively. Panelists' performances were not
significantly different (p≤0.05) and each subject used the method consistently for
crumbliness. This method was then applied to evaluate and compare the sensory
attributes of Queso Fresco.
Three types of Queso Fresco cheese were made: raw cheese (RC), High
Hydrostatic Pressure (HHP) treated raw cheese (HP), and cheese made from HHP
treated milk (HPM). Sensory attributes, compositions, microstructures and protein
profile were compared. Sensory attributes were examined by ten trained panelists
using hand evaluation method developed and instrumental methods (Texture Profile Analysis (TPA) and 80% compression test). Protein, fat, and moisture
contents were valuated by Micro Kjeldahl, Babcock, and Forced air draft oven
respectively. Microstructure was examined by light microscopy using Acid
Fuschin protein staining, while native and SDS PAGE were carried out to show
the protein profile. One and eight days storage times were studied. HHP treatment
of cheese or cheese milk (400 MPa, 20 min, ambient temperature) were shown to
reduce microbial loads. HP and RC had similar microstructure, compositional (p-value≤0.05), and sensory attributes, except color (p-value≤0.05). HP and RC had
distinct protein network, while HPM had a very diffuse network. HPM was
different from both RC and HP. HPM was the least firm, least crumbly, most
sticky and oily. HPM day one was firmer, less oily, less springy than day eight.
HPM had higher moisture and yield, due to incorporation of denatured whey
proteins, than RC and HP cheese.
The hand evaluation method developed was proven to be able to
differentiate cheese textural attributes. Overall, HHP treatment of Queso Fresco
produced cheese with similar characteristics as traditionally made Queso Fresco,
while HHP treatment of cheese milk created cheese with weak texture
characteristics. HHP treatment of cheese might be an alternative way to produce
Queso Fresco with acceptable attributes and reduced microbial load. / Graduation date: 2003
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The ripening of cheddar cheese made with rennet as compared with a rennet-like substituteMaragoudakis, Michael Emmanuel 17 May 1961 (has links)
Graduation date: 1961
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Rheology and processing of mozzarella cheeseMuliawan, Edward Budi 05 1900 (has links)
Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature. In the past decades, there has been a paradigm shift towards the utilization of well-developed rheological methods which have been widely applied in the study of commercial synthetic polymers.
In this work, the rheology of mozzarella cheese was studied using well-developed rheological techniques. Utilizing various rheometers, the linear and non-linear rheology of mozzarella cheese was examined. General practical properties of mozzarella cheese such as meltability, flowability and stretchability were extracted from these results. Capillary flow and rolling experiments were also performed to determine their suitability as innovative post-production processing techniques for mozzarella cheese. Finally, a comparative study on the effect of frozen storage on the rheology of three different brands of mozzarella cheese was performed.
In general, it was found that mozzarella cheese can be classified as a pseudoplastic (shear thinning) semi-solid material possessing a yield stress at room temperature. Upon heating, the yield stress gradually diminishes and it can be considered as a viscoelastic fluid. The results obtained from the various rheometers indicate that the yield stress, duration of experiment, sample geometry and temperature greatly affect the consistency of the results. It was also shown that extrusion can be used as a processing technique for mozzarella cheese above a certain temperature where the cheese is in a melt state. Rolling was also found to be a potentially feasible processing method. Finally, in terms of the effect of frozen storage, in general, the dynamic moduli decrease with the period of storage due to the freezing of the proteins in the cheese.
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Evaluating the difference between organic milk and cheese and inorganic milk and cheese based on sensory perceptionBoppanna, Narmada. January 2007 (has links) (PDF)
Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2007. / Includes bibliographical references.
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Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavorKleinhenz, Joseph Patrick , January 2003 (has links)
Thesis (Ph. D.)--Ohio State University, 2003. / Title from first page of PDF file. Document formatted into pages; contains xix, 181 p.; also includes graphics (some col.). Includes bibliographical references (p. 158-168). Available online via OhioLINK's ETD Center
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The Wisconsin cheese industry and governmentLinnevold, Bernhard Olaf Johan, January 1949 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1949. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 234-244).
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Manufacture of brick cheese from reconstituted ultrafiltered nonfat dry milkGarcia, Hugo Sergio. 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 49-55).
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