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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
- Article from:
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Journal of Dairy Science
- Article date:
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February 1, 2006
- Author:
- Upreti, P; McKay, L L; Metzger, L E
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Copyright informationCopyright American Dairy Science Association Feb 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Cheddar cheese ripening involves the conversion of lactose to glucose and galactose or galactose-6-phosphate by starter and nonstarter lactic acid bacteria. Under ideal conditions (i.e., where bacteria grow under no stress of pH, water activity, and salt), these sugars are mainly converted to lactic acid. However, during ripening of cheese, survival and growth of bacteria occurs under the stressed condition of low pH, low water activity, and high salt content. This forces bacteria to use alternate biochemical pathways resulting in production of other organic acids. The objective of this study was to determine if the level and type of organic acids produced during ripening was ...
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Gas-Flushed Packaging Contributes to Calcium Lactate Crystals in Cheddar...
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November 1, 2005 ;
Agarwal, S; Costello, M; Clark, S;
787 words
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Blake, A J; Powers, J R; Luedecke, L O; Clark, S;
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MIRASOL, FELIZA;
724 words
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O'Mahony, J A; Lucey, J A; McSweeney, P L H;
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Dr. Paul Donohue; Paul G. Donohue (STANDARD);
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787 words
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May 1, 2006 ;
Agarwal, S; Sharma, K; Swanson, B G; Yüksel, G Ü; Clark, S;
787 words
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787 words
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