Survey of sodium gluconate content in retail Cheddar cheese

被引：0
|
作者：
Mishra, N. [1 ,2 ]
Mcmahon, D. J. [1 ]
Oberg, C. J. [2 ]
Oberg, T. S. [1 ]
机构：
[1] Utah State Univ, Western Dairy Ctr, Logan, UT 84322 USA
[2] Weber State Univ, Dept Microbiol, Ogden, UT 84408 USA
来源：
JDS COMMUNICATIONS | 2025年 / 6卷 / 01期
关键词：
GAS-PRODUCTION; LACTOBACILLUS-WASATCHENSIS; ACID; GROWTH; RIBOSE;
D O I：
10.3168/jdsc.2024-0569
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The presence of sodium gluconate in Cheddar cheese, which can be added as a processing aid during manufacture, has been shown as a contributing factor to gas production and gas defects in aged cheese. A survey of gluconate content in retail Cheddar cheese was performed. Fifty-three retail packs of Cheddar cheese were purchased from stores in Utah as blocks, shreds, sliced cheeses, or individual-sized cuts and sticks. This included mild, medium, and sharp cheeses. Analysis of gluconate content was performed using an enzyme assay. Levels of gluconate >= 0.1% were found in 7 samples with the highest level being 0.45% (wt/wt).
引用
收藏
页数：4
相关论文
共 50 条
  • [1] Influence of sodium gluconate on flavor and microbiology of low fat Cheddar cheese.
    McMahon, D. J.
    Oberg, C. J.
    Moyes, L.
    Miracle, R. E.
    Drake, M. A.
    JOURNAL OF DAIRY SCIENCE, 2010, 93 : 747 - 747
  • [2] The impact of reduced sodium chloride content on Cheddar cheese quality
    Rulikowska, A.
    Kilcawley, K. N.
    Doolan, I. A.
    Alonso-Gomez, M.
    Nongonierma, A. B.
    Hannon, J. A.
    Wilkinson, M. G.
    INTERNATIONAL DAIRY JOURNAL, 2013, 28 (02) : 45 - 55
  • [3] Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate
    McMahon, D. J.
    Sorensen, K. M.
    Domek, M. J.
    Dai, X.
    Sharma, P.
    Oberg, T. S.
    Oberg, C. J.
    JOURNAL OF DAIRY SCIENCE, 2022, 105 (05) : 3896 - 3910
  • [4] Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate.
    McMahon, D.
    Sorensen, K.
    Domek, M.
    Oberg, T.
    Oberg, C.
    JOURNAL OF DAIRY SCIENCE, 2022, 105 : 341 - 341
  • [5] The effect of sodium gluconate on pH, lactose, lactic and, and water soluble Ca changes during Cheddar cheese ripening
    Phadungath, C.
    Metzger, L. E.
    JOURNAL OF DAIRY SCIENCE, 2010, 93 : 206 - 206
  • [6] Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States
    Agarwal, S.
    McCoy, D.
    Graves, W.
    Gerard, P. D.
    Clark, S.
    JOURNAL OF DAIRY SCIENCE, 2011, 94 (03) : 1605 - 1615
  • [7] CALCIUM, PHOSPHORUS, AND SODIUM CONCENTRATIONS IN CHEDDAR CHEESE
    KINDSTEDT, PS
    KOSIKOWSKI, FV
    JOURNAL OF DAIRY SCIENCE, 1988, 71 (02) : 285 - 289
  • [8] BACTERIOLOGICAL SURVEY OF FRESHLY FORMED CHEDDAR CHEESE
    BRODSKY, MH
    JOURNAL OF FOOD PROTECTION, 1984, 47 (07) : 546 - 548
  • [9] How variable are retail vintage brands of cheddar cheese in composition and biochemistry?
    Guinee, T. R.
    Kilcawley, K. N.
    Beresford, T. P.
    AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2008, 63 (02) : 50 - 60
  • [10] B-COMPLEX VITAMIN CONTENT OF CHEDDAR CHEESE
    NILSON, KM
    VAKIL, JR
    SHAHANI, KM
    JOURNAL OF NUTRITION, 1965, 86 (04): : 362 - &
12345