World cheese production is—14 x 106 tonnes per annum, approximately 75% of which is
ripened (matured) for periods ranging from 3 weeks (eg, Mozzarella) to more than 2 years …

Cheese is a highly nutritious food with many diverse flavours and textures. It can be used as
a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is …

Proteolysis in cheese can be divided into three phases: proteolysis in milk before cheese
manufacture, the enzymatically induced coagulation of the milk, and proteolysis during …

Background Corn and soybean meal (SBM) are two of the most common feed ingredients
used in pig feeds. However, a variety of antinutritional factors (ANFs) present in corn and …

A new method for monitoring the terminal stages of proteolysis in cheese, ie the formation of
free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for …

Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC
321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct …

Different deproteinizationtechniques have been tested for free amino acids analysis in fresh
pork muscle anddry-cured ham. These techniques include chemical precipitants …

Three batches of Cheddar cheeses (Batch 1, with only starter lactococci; Batch 2, with
lactococci and Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941; …

The aim of the study was to evaluate the changes in the antioxidant properties of Cheddar
cheese at different stages of ripening using different assays: 2, 2′‐azinobis (3 ethyl …

A water-soluble extract of a gouda-type cheese showed dipeptidyl-peptidase 4 (DPP-4)-
inhibitory activity, which should improve glucose tolerance in type 2 diabetes. With liquid …