Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Ian B. Powell"'
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1828a68c31eb0ce562c36b4c3713ada0
https://doi.org/10.1016/b978-0-12-818766-1.00204-x
https://doi.org/10.1016/b978-0-12-818766-1.00204-x
Autor:
Malcolm C. Broome, Ian B. Powell
Publikováno v:
Encyclopedia of Dairy Sciences ISBN: 9780128187678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66df4c269bbb1e3509482d9df25de94a
https://doi.org/10.1016/b978-0-12-818766-1.00202-6
https://doi.org/10.1016/b978-0-12-818766-1.00202-6
Publikováno v:
Food Structure. 14:8-16
Elevated temperatures have been widely studied as a route to accelerate cheese ripening and decrease energy and storage requirements but the impact of temperature on the underlying microstructure of the cheese during prolonged periods of ripening is
Publikováno v:
Dairy Science & Technology. 95:665-686
Rennet is an important ingredient in Cheddar cheese manufacturing and both the type used and the concentration applied can affect the ripening process. In this work, reduced-fat Cheddar cheese was produced using different concentrations of microbial
Publikováno v:
Food Chemistry. 181:111-118
Calcium chloride is commonly added to cheese-milk to improve coagulum formation and to increase cheese yield but high concentrations of calcium ions can have adverse effects. In this study, confocal laser scanning microscopy and cryo-scanning electro
Publikováno v:
International Dairy Journal. 46:53-62
Calcium chloride addition and the whey draining pH are known to impact on cheese making. The effect of 100 or 300 mg kg−1 calcium chloride (CaCl2) and the whey draining pH (6.2 or 6.0) on the microstructure of Cheddar cheese was assessed using conf
Autor:
Lawrence K. Creamer, Lydia Ong, Keith A. Johnston, Robert C. Lawrence, Vaughan L. Crow, Sally L. Gras, Prabandha Kumar Samal, Ian B. Powell, Howard A. Heap, John Gilles, Craig G. Honore
This chapter describes the manufacture of Cheddar cheese and related dry-salted cheese varieties. Curd formation, whey separation, cheddaring, milling, salting, and pressing are described in detail, including an illustration of how the microstructure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24e33cfdea4549862b289e40d9c703c3
https://doi.org/10.1016/b978-0-12-417012-4.00033-8
https://doi.org/10.1016/b978-0-12-417012-4.00033-8
This article addresses general concepts surrounding the use of starter cultures in cheesemaking. Starter cultures are essential to the manufacture of many cheese types. Whether prepared from the natural flora of milk, propagated as cultured whey, or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28d0bbf051cfa5459b5e46a6a4342def
https://doi.org/10.1016/b978-0-12-417012-4.00008-9
https://doi.org/10.1016/b978-0-12-417012-4.00008-9
Autor:
Roger K. Abrahamsen, Ylva Ardö, Sumit Arora, Mark A.E. Auty, Rodney J. Bennett, Tom P. Beresford, Walter Bisig, Pascal Bonnarme, Mette Dines Cantor, Alistair J. Carr, Felicia Ciocia, Timothy M. Cogan, Yvonne F. Collins, Monika Coton, Paul D. Cotter, Lawrence K. Creamer, Vaughan L. Crow, Eva-Maria Düsterhöft, Petr Dejmek, Conor M. Delahunty, Raffaella Di Cagno, Alan D.W. Dobson, Catherine W. Donnelly, Mary A. Drake, Wim Engels, David W. Everett, Colette C. Fagan, Nana Y. Farkye, Gerald F. Fitzgerald, Patrick F. Fox, Marie-Therese Fröhlich-Wyder, Balasubramanian Ganesan, John Gilles, Marco Gobbetti, Sally L. Gras, Dominik Guggisberg, Timothy P. Guinee, Tine Kronborg Hansen, A. Adnan Hayaloglu, Howard A. Heap, Sandra Helinck, Michael Hickey, Craig G. Honoré, David S. Horne, Thom Huppertz, Françoise Irlinger, Dennis J. D’Amico, Ernst Jakob, Jean Luc Jany, Doris Jaros, Keith A. Johnston, Kieran N. Jordan, Alan L. Kelly, Yogesh Khetra, Kieran N. Kilcawley, Sophie Landaud, Robert C. Lawrence, Andrew K. Legg, John A. Lucey, Abdallah A.A. Magboul, Jennifer Mahony, Maria J. Mateo, Jean-Louis Maubois, Olivia McAuliffe, Donald J. McMahon, Paul L.H. McSweeney, M. Medina, Vikram.V. Mistry, Jérôme Mounier, M.C. Abeijón Mukdsi, James Murphy, M. Nuñez, Nora M. O’Brien, Donal J. O’Callaghan, Thomas P. O’Connor, Orla O’Sullivan, Craig J. Oberg, Lydia Ong, Giorgio Ottogalli, Ram R. Panthi, Eugenio Parente, Ian B. Powell, Harald Rohm, Prabandha K. Samal, J.J. (Diarmuid) Sheehan, Siv Skeie, Henri E. Spinnler, Henry-Eric Spinnler, Anne Thierry, Meral Turgay, Therese Uniacke-Lowe, Vivek K. Upadhyay, Tatjana van den Tempel, Douwe van Sinderen, Daniel Wechsler, Bart C. Weimer, Martin G. Wilkinson
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46f8fe3e43683ca91f8f1c066c4727d5
https://doi.org/10.1016/b978-0-12-417012-4.00050-8
https://doi.org/10.1016/b978-0-12-417012-4.00050-8
Publikováno v:
Food and Bioprocess Technology. 7:2912-2922
The effect of varying the milk protein concentration using low-concentration factor ultrafiltration retentate (~3.7, 4, 4.8 and 5.8 % w/w protein) on Cheddar cheese during ripening was investigated. Quantitative analysis of the fat microstructure obs