Concepedia

Cheese Curing

Cheese Curing is a controlled post-fermentation process within Blue Cheese Technology wherein the metabolic activity of Penicillium roqueforti is selectively modulated to develop characteristic flavor, texture, and veining through regulated oxidation and proteolysis under specific environmental conditions.

15

Publications

407

Citations

30

Authors

8

Institutions

Publications per year

2017–2026

0

Parents

Publications

15

Survival of Enterohemorrhagic Escherichia coli O157:H7 During the Manufacture and Curing of Cheddar Cheese

Christine J. Reitsma, D. R. Henning · Journal of Food Protection · 1996 · 152 citations

, , +14

Cheddar Cheese Flavor. II. Changes in Flavor Quality and Ripening Products of Commercial Cheddar Cheese during Controlled Curing

T. Kristoffersen, I.A. Gould · Journal of Dairy Science · 1960 · 50 citations · Full text

, , +17

Causes and control of early gas production in cheddar cheese

W. Michael A. Mullan · International Journal of Dairy Technology · 2000 · 26 citations

, , +17

Role of Enterococci in Cheddar Cheese: Proteolytic Activity and Lactic Acid Development1

Jane P. Jensen, G. W. Reinbold, C. J. Washam et al. · Journal of Milk and Food Technology · 1975 · 23 citations

, , +17

Role of Enterococci in Cheddar Cheese: Organoleptic Considerations1

Jane P. Jensen, G. W. Reinbold, C. J. Washam et al. · Journal of Milk and Food Technology · 1975 · 22 citations · Full text

, , +17

1–5 of 15

Authors

30

  1. GW
    G. W. Reinbold

    Iowa State University, United States

    4 publications · 76 citations

    4

    h-index

  2. CJ
    C. J. Washam

    Iowa State University, United States

    3 publications · 62 citations

    3

    h-index

  3. ER
    E. R. Vedamuthu

    Iowa State University, United States

    3 publications · 54 citations

    3

    h-index

  4. TK
    T. Kristoffersen

    University of Bergen, Norway

    2 publications · 60 citations

    2

    h-index

  5. JP
    Jane P. Jensen

    National Institutes of Health, United States

    2 publications · 45 citations

    2

    h-index

1–5 of 30

Institutions

8

  1. Iowa State University

    Ames, United States

    4 h-index

    17 publications

    318 citations

  2. University of Wisconsin–Madison

    Madison, United States

    2 h-index

    5 publications

    85 citations

  3. Purdue University West Lafayette

    West Lafayette, United States

    2 h-index

    4 publications

    50 citations

  4. Chr. Hansen (Denmark)

    Hørsholm, Denmark

    1 h-index

    3 publications

    57 citations

  5. University of Nebraska–Lincoln

    Lincoln, United States

    1 h-index

    1 publications

    10 citations

  6. The Ohio State University

    Columbus, United States

    1 h-index

    2 publications

    100 citations

  7. South Dakota State University

    Brookings, United States

    1 h-index

    2 publications

    304 citations

  8. Ohio Department of Agriculture

    Reynoldsburg, United States

    1 h-index

    3 publications

    30 citations

1–8 of 8

Venues

  1. Journal of Milk and Food Technology

    6 publications · 100 citations

    6

    h-index

  2. Journal of Dairy Science

    JDS · 3 publications · 79 citations

    3

    h-index

  3. Applied Microbiology

    2 publications · 25 citations

    2

    h-index

  4. International Journal of Dairy Technology

    1 publications · 26 citations

    1

    h-index

  5. Canadian Journal of Microbiology

    1 publications · 12 citations

    1

    h-index

1–5