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CHEESE COMFORT AMERICAN CHEDDARS ARE SAVORY, RICH AND POPULAR, RIVALING THEIR CENTURIES-OLD ENGLISH FOREBEARS.(Life and Arts)
- Article from:
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Seattle Post-Intelligencer (Seattle, WA)
- Article date:
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September 19, 2001
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Copyright informationCOPYRIGHT 2001 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: REAGAN WALKERCox News Service
From the tops of hamburgers to the tops of apple pie, cheddar is the most popular cheese in the world, according to Dairy Management Inc. And it accounts for at least 10 of the 30 pounds of cheese per person consumed annually in the United States.
A good portion of the rest is "American processed cheese" products, which evolved from the cheddar-making process and in some cases are labeled as cheddar cheese.
But most of those blocks of orange stuff encased in plastic at the grocery store are a far cry from the cheese born in Cheddar, England, centuries ago and the finest cheddars made today.
For starters, cheddar cheese ...
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A Model System for Studying the Effects of Colloidal Calcium Phosphate...
Journal of Dairy Science;
March 1, 2006 ;
O'Mahony, J A; McSweeney, P L H; Lucey, J A;
787 words
......the rheological properties of Cheddar cheese, independent of proteolysis and any gross compositional variation. Cheddar cheese slices (disks; diameter = 50 mm...mm) were incubated in synthetic Cheddar cheese aqueous phase solutions for 6...
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Impact of low concentration factor microfiltration of milk component...
Journal of Dairy Science;
October 1, 2002 ;
Neocleous, M; Barbano, D M; Rudan, M A;
787 words
......on Milk Component Recovery and Cheddar Cheese Yield1 ABSTRACT The effect of...microfiltration (MF) on the composition of Cheddar cheese, fat, crude protein (CP), calcium, total solids recovery, and Cheddar cheese yield efficiency (i.e., composition...
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Combined Use of Chymosin and Protease from Cryphonectria parasitica for...
Journal of Dairy Science;
February 1, 2004 ;
Kim, S-Y; Gunasekaran, S; Olson, N F;
787 words
......was evaluated for manufacturing Cheddar cheese at different chymosin-to-C. parasitica...suitable to independently control Cheddar cheese meltability and hardness without...uniaxial compression test, of Cheddar cheese were related to the disappearance...
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Impact of low concentration factor microfiltration on the composition and...
Journal of Dairy Science;
October 1, 2002 ;
Neocleous, M; Barbano, D M; Rudan, M A;
787 words
......proteolysis, hardness, and flavor of Cheddar cheese during 6 mo of aging was determined...similar allowed production of aged Cheddar cheese from milk concentrated up to 1...perceived as different from aged Cheddar cheese produced without MF. (Key words...
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Impact of Milk Preacidification with CO2 on Cheddar Cheese Composition and...
Journal of Dairy Science;
November 1, 2004 ;
Nelson, B K; Lynch, J M; Barbano, D M;
787 words
......effect of milk preacidification on Cheddar cheese composition, the recovery of individual...milk. (Key words: carbon dioxide, Cheddar, cheese, yield) INTRODUCTION Mozzarella...Proteolysis is important to Cheddar cheese flavor development (Aston and...
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The effect of application of cold natural smoke on the ripening of cheddar...
Journal of Dairy Science;
June 1, 2003 ;
Farkye, N Y; Drake, M A;
787 words
......natural wood smoke on ripening of Cheddar cheese, and to determine the effects...cheese quality. A 20-kg block of Cheddar cheese obtained immediately after pressing...least 3 mo. (Key words: smoking, Cheddar cheese, proteolysis) INTRODUCTION Smoking...
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Reduced-Fat Cheddar Cheese Manufactured Using a Novel Fat Removal Process*
Journal of Dairy Science;
April 1, 2004 ;
Nelson, B K; Barbano, D M;
787 words
...ABSTRACT Normally, reduced-fat Cheddar cheese is made by removal of fat from...not develop when 50% reduced-fat Cheddar cheese is produced by this approach...researchers have demonstrated that aged Cheddar cheese flavor intensity resides in the...
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Free oil and rheology of cheddar cheese containing fat globules stabilized...
Journal of Dairy Science;
March 1, 2003 ;
Everett, D W; Olson, N F;
787 words
...ABSTRACT Cheddar cheese was manufactured from recombined milk...free oil and fat globule circularity. Cheddar cheese aroma was not evident in experimental...before manufacture of reduced-fat Cheddar cheese results in a higher moisture content...
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