Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese1

Journal of Dairy Science

Volumn 97, Issue 8, 2014, Pages 4780-4798

  McMahon, D J ^a   Oberg, C J ^a,b   Drake, M A ^c   Farkye, N ^d   Moyes, L V ^b   Arnold, M R ^d   Ganesan, B ^a   Steele, J ^e   Broadbent, J R ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

^d CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^e UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheese; Nonstarter; Potassium; Propionic acid; Sodium

Indexed keywords

ACETIC ACID; CALCIUM; CASEIN; CATION; FORMIC ACID; FORMIC ACID DERIVATIVE; LACTIC ACID; MAGNESIUM; POTASSIUM; PROPIONIC ACID DERIVATIVE; SODIUM; SODIUM CHLORIDE;

ANALYSIS; ANIMAL; BACTERIAL COUNT; CHEESE; CHEMISTRY; CONSUMER ATTITUDE; FOOD CONTAMINATION; FOOD CONTROL; FOOD STORAGE; HUMAN; ISOLATION AND PURIFICATION; LACTOCOCCUS; METABOLISM; MICROBIOLOGY; PH; PROTEIN DEGRADATION; TASTE;

ACETIC ACID; ANIMALS; CALCIUM; CASEINS; CATIONS; CHEESE; COLONY COUNT, MICROBIAL; CONSUMER BEHAVIOR; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD STORAGE; FORMATES; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOCOCCUS; MAGNESIUM; POTASSIUM; PROPIONATES; PROTEOLYSIS; SODIUM; SODIUM CHLORIDE; TASTE;

EID: 84904417226     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8071     Document Type: Article

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