(a.) Of or pertaining to, or made at, Cheddar, in England; as, Cheddar cheese.
Example Sentences:
(1) In renal transplant recipients carriage was positively related to treatment with ranitidine, consumption of more than three types of cheese in the previous 20 months, and consumption of English cheddar cheese more than once per week.
(2) Acid-adapted cells also showed enhanced survival over a period of two months in cheddar, Swiss, and mozzarella cheeses kept at 5 degrees C. Acid adaptation was found in Salmonella spp., including Salmonella enteritidis, Salmonella choleraesuis subsp.
(3) The acid phosphatase activity levels in a number of Greek cheeses and in Cheddar cheeses were found to be unaffected by storage for up to 18 months and 12 months respectively.
(4) Simultaneous production of penicillic acid and patulin by an atypical strain of Penicillium roqueforti isolated from cheddar cheese is reported.
(5) I sell my milk to my cousins who make Barber's 1833 vintage cheddar.
(6) The meals comprised: wholemeal bread with margarine; white bread with margarine; marmalade made with sucrose, and cheddar cheese; and marmalade (22% of total energy) on wholemeal bread with margarine.
(7) The whole procedure for the analysis of the cheddar cheese samples was completed within 1 h.(ABSTRACT TRUNCATED AT 250 WORDS)
(8) Polysulfone UF membranes were soiled for 2.5 h by circulating and concentrating Cheddar cheese whey and skim milk.
(9) Egg yolk, but not egg white, was relatively high in zinc, as were nonfat dry milk and Cheddar cheese.
(10) On a 3-2 pitch Peavy puts the cheddar high and the mouse bites - strike three on a good looking pitch from Peavy.
(11) The organisms were more resistant in skim milk and Cheddar cheese whey than in phosphate buffer and whole milk.
(12) A solid-phase radioimmunoassay test employing 125I-labeled enterotoxin C and polystyrene tubes coated with specific antibody was used for the detection and quantitation of entertoxin C in condensed milk, cheddar cheese, custard, and ham salad.
(13) In this study the methods of Hungate were used to quantitate the anaerobic bacteria present in commercially available ground beef, cheddar cheese, and German hand cheese.
(14) And so a hunk of Cheddar becomes superior to Nevermind : a universal medium of communication; or at least, for foodists, a universal solvent of the intellect.
(15) Six commercial milk clotting preparations from animal and fungal sources were used to make cheddar cheese.
(16) MCC-315, an organism isolated from Cheddar cheese, produced an extracellular calcium metalloenzyme.
(17) Pilot-scale manufacture of Swiss and Cheddar cheeses from contaminated milks treated with beta-lactamase yielded cheeses of comparable quality, to control cheeses produced from penicillin-free milk.
(18) 500g plain flour, plus extra for dusting 1 tbsp baking powder 125ml groundnut oil, plus extra for frying 2 garlic cloves, finely sliced 2 onions, finely chopped 1 tsp cumin 2 x 400g tins of kidney beans, drained 2 tbsp sour cream A splash of white-wine vinegar 1–2 red chillies, deseeded and finely chopped, to serve A bunch of coriander, finely chopped, to serve Lime wedges, to serve Topping options 220g chorizo, sliced and fried 150g cheddar, coarsely grated 150g feta, broken into chunks 2-4 avocados, sliced and dressed with lime juice 4-6 fried eggs Chilli sauce Sift the flour, baking powder and two teaspoons of salt together in a bowl and make a well in the centre.
(19) This job is to collect a “Buckaroo” burger (beef, aged cheddar, brisket, wild mushroom and smoke sauce on a brioche bun) and fries from the trendy organic chain Bareburger in the Financial District and take it to a university lecturer 0.66 miles away.
(20) The properties of acid phosphatase present in Cheddar cheese made with Str.
Whey
Definition:
(n.) The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.
Example Sentences:
(1) Whey obtained by acid precipitation or by the application of rennin was devoid of bactericidal activity but was capable of slowing down proliferation of E coli.
(2) In respective curds 35.6, 47.1 and 57.7% of Aflatoxin M1 are recovered and 64.4, 52.9 and 42.3% in respective whey.
(3) Bovine colostrum whey and immunoglobulins were prepared.
(4) (v) Cells on all substrata examined lose virtually all mRNA for whey acidic protein despite the fact that this mRNA is abundant in the mammary gland itself; we conclude that additional, as-yet-unknown, factors are necessary for synthesis and secretion of whey acidic protein in culture.
(5) For obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents.
(6) Concentrate rations during experimental period were: 1) control, 2) 14% dried whole whey, 3) 5.9% high mineral whey product, 4) 11.8% demineralized whey product, and 5) 9.8% lactose.
(7) Using a complex, but soluble supplement (whey powder) it is shown that reproducible incremental measurements can be made and that the supplement used gives increases in production of characteristic end-products only (carbon dioxide, methane, acetic and butyric acids).
(8) Whey acidic protein (WAP) is a major whey protein in mouse milk.
(9) S. aureus strains grown in TSB exhibited hydrophobic surface properties, whereas homologous strains grown in milk whey were hydrophilic.
(10) Different adsorption and chelating chromatographic methods were used to isolate immunoglobulins and lactoferrin from cheese whey.
(11) A milk protein, occurring in the whey fraction, has been characterized from camel milk.
(12) The alpha 2M preparation from mastitis whey migrated essentially as native alpha 2M, representing the 'slow' form of the molecule.
(13) It is suggested that this carbohydrate facilitates the adhesion of starter bacteria to the cheese-curd matrix and that during the initial stages of syneresis this serves to prevent their expulsion from the curd with the whey.
(14) This is the first documented case of an immunological reaction to the hydrolyzed whey protein, lactalbumin.
(15) Incubation of lymphocytes in whey that inhibited thymidine incorporation did not affect DNA synthesis in subsequent culturing of the same cells without whey.
(16) Addition of dried skim milk or dried whey to the diet resulted in higher values (P less than .05) for DMD and ED as compared with the basal or corn-soy and lard diet.
(17) Fifty to 500 microliter of whey were fractionated with a stepwise ionic strength gradient using water (buffer A) and increasing concentrations of .7 M sodium acetate (buffer B).
(18) The heating caused some whey proteins (beta-lactoglobulin) to enter the micelle fractions while the freeze-drying caused some of the largest micelles to disrupt.
(19) Most of the lactose of the whey had been utilized in all flask cultures after 168 hr at 29 C.
(20) The observed changes, after growth in milk whey, were not due to a mere adsorption of milk whey components.