Characteristics of reduced fat Cheddar cheese made from ultrafiltered milk with an exopolysaccharide-producing culture

Journal of Dairy Research

Volumn 75, Issue 2, 2008, Pages 182-188

  Agrawal, Panna ^a,b   Hassan, Ashraf N ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Morningstar Foods   (United States)

Author keywords

Exopolysaccharides; Reduced fat Cheddar cheese; Texture; Ultrafiltration

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMISTRY; FAT INTAKE; FOOD CONTROL; FOOD HANDLING; MICROBIOLOGY; MILK; ULTRAFILTRATION;

ANIMALS; CATTLE; CHEESE; DIETARY FATS; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; MILK; ULTRAFILTRATION;

EID: 43449100920     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029908003294     Document Type: Article

References (20)

1. Agrawal P & Hassan AN 2007 Ultrafiltered milk reduces bitterness in reduced fat cheddar cheese made with an exopolysaccharide- producing culture. Journal of Dairy Science 90 3110-3117
2. Awad S, Hassan AN & Halaweish F 2005a Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese: Composition and proteolysis. Journal of Dairy Science 88 4195-4203
3. Awad S, Hassan AN & Muthukumarappan K 2005b Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese: Texture and melting properties. Journal of Dairy Science 88 4204-4213
4. Brown JA, Foegeding EA, Daubert CR, Drake MA & Gumpertz M 2003 Relationships among rheological and sensorial properties of young cheeses. Journal of Dairy Science 86 3054-3067
5. Bryant A, Ustunol Z & Steffe J 1995 Texture of Cheddar cheese as influenced by fat reduction. Journal of Food Science 60 1216-1219
6. Dabour N, Kheadr E, Benhamou N, Fliss I & LaPointe G 2006 Improvement of texture and structure of reduced fat Cheddar cheese by exopolysaccharide-producing Lactococci. Journal of Dairy Science 89 95-110
7. Hassan AN & Awad S 2005 Application of exopolysaccharide- producing cultures in reduced fat Cheddar cheese: Cryo-scanning electron microscopy observations. Journal of Dairy Science 88 4214-4220
8. Hassan AN, Awad S & Muthukumarappan K 2005 Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced fat Cheddar cheese. Journal of Dairy Science 88 4221-4227
9. Hassan AN & Frank JF 1997 Modification of microstructure and texture of rennet curd by using a capsule-forming nonropy lactic culture. Journal of Dairy Research 64 115-121
10. Hassan AN, Frank J & El-Soda M 2003 Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy. International Dairy Journal 13 755-762
11. Kosikowski FV 1973 Cheesemaking by ultrafiltration. Journal of Dairy Science 57 488-491
12. Kuo MI, Wang YC, Gunasekaran S & Olson NF 2001 Effect of heat treatments on the meltability of cheeses. Journal of Dairy Science 84 1937-1943
13. Lawrence RC, Creamer LK & Gilles J 1987 Texture development during cheese ripening. Journal of Dairy Science 70 1748-1760
14. Lucey JA, Johnson ME & Horne DS 2003 Invited review: Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science 86 2725-2743
15. McMahon DJ, Fife RL & Oberg CJ 1999 Water partitioning in Mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science 82 1361-1369
16. Mistry VV 2004 Low fat cheese technology. International Dairy Journal 11 413-422
17. Muthukumarappan K, Wang YC & Gunasekaran S 1999 Estimating softening point of cheese. Journal of Dairy Science 82 2280-2286
18. O'Mahony JA, Lucey JA & McSweeney PLH 2005 Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese. Journal of Dairy Science 88 3101-3114
19. SAS Institute 1999 User's guide: Statistics. Version 8 Ed. SAS Inst., Inc., Cary, NC
20. Spangler PL, Jensen LA, Amundson CH, Olson NF & Hill CG 1990 Gouda cheese made from ultrafiltered milk: Effects of concentration factor, Rennet concentration, and coagulation temperature. Journal of Dairy Science 73 1420-1428