Influence of Pasteurization on Fat and Nitrogen Recoveries and Cheddar Cheese Yield

Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

“…Despite this putative straindependence, the limited number of microorganisms tested could not cover the whole array of interactions prevailing during actual cheese ripening. Furthermore, these model cheeses also received lower scores for texture, likely because of their higher water content (Lau, Barbano, & Rasmussen, 1991). However, higher scores for texture and novel odour attributes stand side by side with lower scores for appearance e and, most likely, also with development of a more heterogeneous and mate curd (due to aroma compound formation and proteinaceous structure rearrangements).…”

Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese

“…Heatinduced interaction of whey proteins, particularly b-lactoglobulin, with casein results in transfer of whey proteins to the curd (Lau, Barbano, & Rasmussen, 1991;Vasbinder, Rollema, & de Kruif, 2003). Lau, Barbano, and Rasmussen (1990) informed that pasteurization of cheese milk had little effect on fat recovery, but improved the recovery of nitrogen.…”

The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

“…Comparative studies on the flavour of raw milk and pasteurized milk Cheddar have generally shown that raw‐milk Cheddar cheese is more intensely flavoured and ripens faster than Cheddar made from pasteurized milk (Price and Call 1969; Lau et al . 1990, 1991; McSweeney et al .…”