Zobrazeno 1 - 10
of 26
pro vyhledávání: '"D. B. Emmons"'
Autor:
D. B. Emmons, H.W. Modler
Publikováno v:
Journal of Dairy Science. 93:5517-5537
Predictive cheese yield formulas have evolved from one based only on casein and fat in 1895. Refinements have included moisture and salt in cheese and whey solids as separate factors, paracasein instead of casein, and exclusion of whey solids from mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1212f6610f9bba499d1b21519eb0eead
https://doi.org/10.3168/jds.2010-3262
https://doi.org/10.3168/jds.2010-3262
Publikováno v:
Journal of Dairy Science. 86:469-485
This report concerns measurement of paracasein in milk and transfer of protein from milk to cheese. In the main experiment, two vats of Cheddar cheese were made from each of 11 lots of milk from one large herd over a period of 7 mo. Exclusion of solu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3e750037d13416f3de2d38277f5b88e
https://doi.org/10.3168/jds.s0022-0302(03)73626-1
https://doi.org/10.3168/jds.s0022-0302(03)73626-1
Autor:
J. Paul Sauve, Carol Campbell, Christophe Lacroix, D. B. Emmons, Robert L. Bradley, Sergio A. Jimenez-Marquez
Publikováno v:
Journal of AOAC INTERNATIONAL. 84:593-604
Data were accumulated during interlaboratory trials for cheese moisture determination from laboratories using officially recognized methods: AOAC; International Dairy Federation, and Standard Methods for the Examination of Dairy Products (SM). In one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f23623b8e62dd278e71bf0bc36c14bff
https://doi.org/10.1093/jaoac/84.2.593
https://doi.org/10.1093/jaoac/84.2.593
Publikováno v:
Journal of Dairy Science. 76:914-920
A simpler general formula (type G) was described for predicting cheese yield from the composition of milk: yield=fat in cheese + complex of para-casein, Ca, and phosphate in cheese + salt in cheese + moisture in cheese + whey solids in cheese. The la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36d47c9475b6fb3b48e94a06e8a37310
https://doi.org/10.3168/jds.s0022-0302(93)77418-4
https://doi.org/10.3168/jds.s0022-0302(93)77418-4
Publikováno v:
Journal of AOAC INTERNATIONAL. 84:620-622
When cheese samples refrigerated at 4°C in 120 mL plastic tubs were transferred to room temperature at 23°C, moisture began to move from the warmer surface to the cooler interior; the difference after 1 h was 0.2–0.4%. Others had observed that mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71025d46d5204d69a4bbe7da67e276d0
https://doi.org/10.1093/jaoac/84.2.620
https://doi.org/10.1093/jaoac/84.2.620
Publikováno v:
Journal of Food Protection. 55:946-951
Heat resistance experiments were carried out with Listeria monocytogenes which had been grown at three different temperatures (30, 39, and 43°C). Heated whole milk was inoculated with L. monocytogenes and then passed through a high-temperature short
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d382cc1a9c87a0aa76b2d0ae35f6c0ff
https://doi.org/10.4315/0362-028x-55.12.946
https://doi.org/10.4315/0362-028x-55.12.946
Publikováno v:
Journal of Dairy Science. 73:1365-1394
Various yield formulas are described or developed where cheese is considered as a three-phase system of fat, para-casein, and water and water solubles. Type A formulas distribute moisture, whey solids, and salt proportionally to both para-casein and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3882d03586c2ad7178507d5c87ca87b5
https://doi.org/10.3168/jds.s0022-0302(90)78803-0
https://doi.org/10.3168/jds.s0022-0302(90)78803-0
Publikováno v:
Journal of AOAC International. 84(2)
When cheese samples refrigerated at 4 degrees C in 120 mL plastic tubs were transferred to room temperature at 23 degrees C, moisture began to move from the warmer surface to the cooler interior; the difference after 1 h was 0.2-0.4%. Others had obse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6b2e11e7bc2e51dfe2c48e3e565b8d25
https://pubmed.ncbi.nlm.nih.gov/11324631
https://pubmed.ncbi.nlm.nih.gov/11324631
Publikováno v:
Journal of AOAC International. 84(2)
Data were accumulated during interlaboratory trials for cheese moisture determination from laboratories using officially recognized methods: AOAC; International Dairy Federation, and Standard Methods for the Examination of Dairy Products (SM). In one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b69a2b660ae2a07af201514c9e79768d
https://pubmed.ncbi.nlm.nih.gov/11324628
https://pubmed.ncbi.nlm.nih.gov/11324628
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 22:276-283
Moisture content of Cheddar cheese was determined by a method employing freeze-drying followed by a final drying in a vacuum oven. A relationship was observed between the moisture content and the yellowness of the cheese after final drying. A method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::346df990314a84304b77b93418734216
https://doi.org/10.1016/s0315-5463(89)70395-3
https://doi.org/10.1016/s0315-5463(89)70395-3