Cheese calcium

Preformed Vitamin A, Vitamin D in Milk and Milk Products, Riboflavin (B2) Some Niacin, Vitamin B6, B12 and Pantothenic Acid Biotin in Cheese Calcium, Phosphorous, and Potassium, Some Magnesium and Zinc... 

Raw cheese (calcium paracasein network with entrapped moisture and globular fat) + water + melting salts and energy... 

Acid and Rennet Coagulation. — Acetic and mineral acids precipitate casein. The precipitate dissolves again in an excess of the acid, and this behavior is in accordance with the amphoteric character of casein as a member of the proteid group of substances. Rennet, an enzyme from the stomach of a calf, causes another sort of coagulation in casein solutions containing calcium. This is of industrial importance in the making of cheese. Calcium-free casein solutions are not precipitated by rennet. That it causes a change to take place, however, is manifested by the fact that calcium ion added afterward causes immediate precipitation. 

Conduct the preparation in the fume cupboard. Dissolve 250 g. of redistilled chloroacetic acid (Section 111,125) in 350 ml. of water contained in a 2 -5 litre round-bottomed flask. Warm the solution to about 50°, neutralise it by the cautious addition of 145 g. of anhydrous sodium carbonate in small portions cool the resulting solution to the laboratory temperature. Dissolve 150 g. of sodium cyanide powder (97-98 per cent. NaCN) in 375 ml. of water at 50-55°, cool to room temperature and add it to the sodium chloroacetate solution mix the solutions rapidly and cool in running water to prevent an appreciable rise in temperature. When all the sodium cyanide solution has been introduced, allow the temperature to rise when it reaches 95°, add 100 ml. of ice water and repeat the addition, if necessary, until the temperature no longer rises (1). Heat the solution on a water bath for an hour in order to complete the reaction. Cool the solution again to room temperature and slowly dis solve 120 g. of solid sodium hydroxide in it. Heat the solution on a water bath for 4 hours. Evolution of ammonia commences at 60-70° and becomes more vigorous as the temperature rises (2). Slowly add a solution of 300 g. of anhydrous calcium chloride in 900 ml. of water at 40° to the hot sodium malonate solution mix the solutions well after each addition. Allow the mixture to stand for 24 hours in order to convert the initial cheese-Uke precipitate of calcium malonate into a coarsely crystalline form. Decant the supernatant solution and wash the solid by decantation four times with 250 ml. portions of cold water. Filter at the pump. 

Propionates. Propionic acid [79-09-4], C2H 02, and its calcium and sodium salts ate effective mold inhibitors. They ate particularly useful in yeast-leavened baked products because they do not affect the activity of yeast. In addition to being widely used in baked goods, they ate used as mold inhibitors in cheese foods and spreads (77). 

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning iadustry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing iadustry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). 

Proposed IDE standards for caseiaate are hsted ia Table 4. la most cases the sodium salt is preferred for emulsificatioa the calcium salt is preferred for imitation cheese. Caseia and caseiaates must be stored carefliUy and evaluated for flavor before use ia products. Improperly manufactured or stored caseia—caseiaate has a very stroag, musty off-flavor. Excessive fat coateat, high lactose and moisture contents, and high storage temperatures contribute to undesirable flavor development. 

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

Soybean-Based Cheese. In tofu cheese manufacture, the soybeans are cooked to give soy milk, then formed into a curd using calcium sulfate, and pressed to give tofu. The tofu is inoculated y ctinomucor elegans fermented, salted, and aged to form sufu (soft cheese) (17). This product is widely used ia the Orient and is gaining acceptance ia the United States. 

Evaporation gives the salt sodium acetate, which contains Na+ and CH3COO ions. Many of the salts of carboxylic acids have important uses. Sodium and calcium propionate (Na+ or Ca2+ ions, CH3CH2COO ions) are added to bread, cake, and cheese to inhibit the growth of mold. 

A solution of 600 g. of anhydrous calcium chloride in 1800 cc. of water warmed to 40° is added slowly with rapid mixing to the hot sodium malonate solution. A cheese-like precipitate of calcium malonate is formed immediately and becomes coarsely crystalline on standing for twenty-four hours. After the supernatant solution is decanted, the calcium malonate is washed by decantation four or five times with 500-cc. portions of cold water. It is then transferred to a filter, sucked as dry as possible, and dried in the air, or at 45-50°, to constant weight. The yield is 800-900 g. 

Sorbic acid is used to inhibit molds, yeasts, and fungi in foods such as cheese, wine, and baked goods. It reacts with potassium to make potassium sorbate, and with calcium to make calcium sorbate, both of which are used as antifungals. 

Lithol Rubine BK (E 180, Cl Pigment Red, Rubin Pigment, Carmine 6B) is a mono azo dye, chemical name calcium 3-hydroxy-4-(4-methyl-2-sulfonatopheny-lazo)-2-naphthalenecarboxylate. It is a red powder, slightly soluble in hot water (90°C), insoluble in cold water, insoluble in ethanol. The absorption maximum is 442 mn in dimethylformamide with Ej. = 200. It is not permitted in the US and is restricted to cheese coloring in the EU. "... 

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

Cavalier-Salou, C. and Cheftel, J. C. (1991). Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate. /. Food Sci. 56, 1542-1547. 

Table I shows the composition of the liquid meals consumed by the subjects. Two cottage cheese meals with different levels of protein but the same levels of calcium and phosphorus were...

Table V shows the composition of the liquid meals for this study. As in the previous study, two levels each of cottage cheese and beef were fed to the subjects. In addition, 45 g of protein from soy isolate was also fed. The phytic acid content of this meal was 126 mg. A basal diet containing all nutrients except protein was also included in this study. It was necessary to reduce the fat content of the basal diet for palatability the total energy for this meal only was 250 kcal. In this study, the calcium and phosphorus levels of each meal were equalized across all levels and sources of protein. Levels of other meal components were maintained as constant as possible and are shown at the bottom of Table V.

When compared to the basal meal (no protein meal), total serum calcium levels were significantly elevated following the ingestion of either cottage cheese meal (P < 0.05). Feeding 15 g of protein from beef also elevated total serum calcium above levels obtained with the basal diet (P < 0.05). Total serum calcium responded similarly to meals containing 0 or 45 g of protein from either beef or soy. 

Table VII shows the urinary excretion of ionized calcium following the various liquid meals. Urinary excretion of ionized calcium increased during the first hour after ingestion of the basal meal. The excretion rate then decreased and approached fasting levels by 2 hours post-meal. Although the addition of 15 g of protein as cottage cheese increased the quantity of ionized calcium...

Discussion. In this study of postmenopausal women, serum levels of ionized calcium were unaffected by meal consumption. Levels of total calcium, however, were elevated following meals containing 15 g of protein from either cottage cheese or beef, or 45 g of protein from cottage cheese. Serum total calcium was not affected by diet in the study with men nor in the study reported by Allen et al. using men and women (16). 

Figure 1. Urinary excretion of ionized calcium prior to and following a liquid meal. Key A, 45 g protein, cottage cheese D, 45 g protein, beef O, 45 g protein, soy , no protein.

Ca "" metabolism is balanced in healthy adults. Approximately Ig Ca "" is taken up per day, about 300 mg of which is resorbed. The same amount is also excreted again. The amounts of Ca "" released from bone and deposited in it per day are much smaller. Milk and milk products, especially cheese, are particularly rich in calcium. 

Puspitasari, N. L., Lee, K., and Greger, J. L. (1991). Calcium fortification of cottage cheese with hydrocolloid control of bitter flavor defects. /. Dairy Sci. 74,1-7. 

Roughead, Z.K., Zito, C. A., and Flunt, J. R. (2002). Initial uptake and absorption of nonheme iron and absorption of heme iron in humans are unaffected by the addition of calcium as cheese to a meal with high iron bioavailability. Am. ]. Clin. Nutr. 76, 419 25. 

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