Survey of sodium gluconate content in retail Cheddar cheese
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 C...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | JDS Communications |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666910224001327 |
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| author | N. Mishra D.J. McMahon C.J. Oberg T.S. Oberg |
| author_facet | N. Mishra D.J. McMahon C.J. Oberg T.S. Oberg |
| author_sort | N. Mishra |
| collection | DOAJ |
| description | 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). |
| format | Article |
| id | doaj-art-8735c8c1ffde4f4e82e9bf7287a89f8b |
| institution | Kabale University |
| issn | 2666-9102 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | JDS Communications |
| spelling | doaj-art-8735c8c1ffde4f4e82e9bf7287a89f8b2025-01-10T04:38:11ZengElsevierJDS Communications2666-91022025-01-01611618Survey of sodium gluconate content in retail Cheddar cheeseN. Mishra0D.J. McMahon1C.J. Oberg2T.S. Oberg3Western Dairy Center, Utah State University, Logan, UT 84322; Department of Microbiology, Weber State University, Ogden, UT 84408Western Dairy Center, Utah State University, Logan, UT 84322Department of Microbiology, Weber State University, Ogden, UT 84408Western Dairy Center, Utah State University, Logan, UT 84322; Corresponding authorThe 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).http://www.sciencedirect.com/science/article/pii/S2666910224001327 |
| spellingShingle | N. Mishra D.J. McMahon C.J. Oberg T.S. Oberg Survey of sodium gluconate content in retail Cheddar cheese JDS Communications |
| title | Survey of sodium gluconate content in retail Cheddar cheese |
| title_full | Survey of sodium gluconate content in retail Cheddar cheese |
| title_fullStr | Survey of sodium gluconate content in retail Cheddar cheese |
| title_full_unstemmed | Survey of sodium gluconate content in retail Cheddar cheese |
| title_short | Survey of sodium gluconate content in retail Cheddar cheese |
| title_sort | survey of sodium gluconate content in retail cheddar cheese |
| url | http://www.sciencedirect.com/science/article/pii/S2666910224001327 |
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