Search Results - "Banks, Jean M."

technology of low-fat cheese manufacture by Banks, J.M

“…Growth in the low‐fat cheese market has been slower than would be anticipated on the basis of increased consumer awareness of dietary fat intake. Consumer…”
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The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening by Banks, Jean M, Williams, A G

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Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character by Banks, Jean M., Yvon, Mireille, Gripon, J.C., de la Fuente, Miguel A., Brechany, Elizabeth Y., Williams, Alan G., Muir, D.Donald

“…The effectiveness of the transaminase acceptor α-ketoglutarate in enhancing amino acid catabolism and manipulating the aroma profile of Cheddar cheese has been…”
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Variability of the species and strain phenotype composition of the non-starter lactic acid bacterial population of cheddar cheese manufactured in a commercial creamery by Williams, Alan G, Choi, Seung-Chul, Banks, Jean M

“…The non-starter lactic acid bacteria (NSLAB) present in cheddar cheese manufactured in a commercial creamery was monitored phenotypically to the strain level…”
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Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese by Williams, Alan G, Withers, Susan E, Banks, Jean M

“…The range of carbon sources available in cheese curd during maturation that could be used as energy and growth substrates by 60 cultures of non-starter lactic…”
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Influence of heating regime and pH on the primary phase of renneting of whole milk by Leaver, Jeffrey, Law, Andrew J.R., Horne, David S., Banks, Jean M.

“…The rate and extent of the chymosin-catalysed hydrolysis of κ-casein, together with the extent of denaturation of individual and total whey proteins, has been…”
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Sensory properties of cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin by Banks, Jean M, Muir, D Donald, Mcnulty, David, Dreyer, Insa

“…The sensory properties of cheddar cheese produced from ovine and bovine milk and recombined mixtures of the fat and casein from the two species have been…”
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Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from cheddar cheese manufactured in the United Kingdom by Williams, Alan G., Banks, Jean M.

“…The populations of non-starter lactic acid bacteria (NSLAB) in a selection of 15 good-quality UK-manufactured Cheddar cheeses that had been matured for 6–9…”
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REVIEW: The technology of low-fat cheese manufacture by Banks, Jean M

“…Growth in the low-fat cheese market has been slower than would be anticipated on the basis of increased consumer awareness of dietary fat intake. Consumer…”
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Application of a mass spectrometry sequencing technique for identifying peptides present in Cheddar cheese by Gouldsworthy, Adam M., Leaver, Jeffrey, Banks, Jean M.

“…Peptides were isolated from a water-soluble fraction of a commercial mature Cheddar cheese by reversed phase-high performance liquid chromatography…”
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Aminopeptidase and Dipeptidyl Peptidase Activity of Lactobacillus spp. and Non-starter Lactic Acid Bacteria (NSLAB) isolated from Cheddar Cheese by Williams, Alan G., Felipe, Xavier, Banks, Jean M.

“…The complexity of the peptidolytic enzyme systems of a variety (67 strains) of non-lactococcal dairy lactic acid bacteria was established. Diagnostic substrate…”
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A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin by Muir, D.Donald, Banks, Jean M., Hunter, E.Anthony

“…Diversity in the flavour and texture of Cheddar cheese was studied in 34 samples of factory or farmhouse origin. Sensory profiles were measured using an…”
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A laboratory-scale technique for controlled production of Cheddar cheese by BANKS, JEAN M., MUIR, D. D.

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Maturation profiles of cheddar-type cheese produced from high heat treatment milk to incorporate whey protein by Banks, J M, Law, A J, Leaver, J, Horne, D S

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Cheddar cheese flavour and chemical indices: changes during maturation by Banks, J M, Brechany, E Y, Christie, W W, Hunter, E A, Muir, D D

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Milk Composition—manufacturing properties by Muir, D. D., Banks, Jean M., Powell, Anne K., Sweetsur, A. W. M.

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The production of milk rich in protein and low in fat, the fat having a high polyunsaturated fatty acid content by Clapperton, J L, Kelly, M E, Banks, J M, Rook, J A

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