Cheese casein

Bitter peptides Casein hydrolysate Cheese, casein... 

The detection of cow s milk in ewe s or goat s milk and cheese is yet another application of the HPLC analysis of peptides. Tobler et al. (125) used HPLC to examine the differences between the caseins in the milks of various species. Goat s- and cow s-milk cheese caseins were hydrolyzed with trypsin, and the peptides thus obtained were separated by reversed-phase HPLC. The chromatograms for the caseins of each species were reproducible and distinct. Subsequently,... 

Cheese Casein coagulation. Characteristic flavor development during aging. 

Analysis of the (spray)-dried products on fat, moisture, and protein to get the right composition mixture for special products and analysis of the raw materials for the production of cream, cheese, casein, and whey. 

Dynamic mechanical thermal analysis (DMTA or DMA) has been used to analyze glass transitions in foods (cheese, casein, gluten, soy isolates, starches and chocolate) [131,132]. 7 g is measured as the middlepoint of the change in elastic (E ) or loss (E") moduluses, as well as the loss peak in tan 5, as a function of temperature. The modulus drop at 7g encompasses two or three orders of magnitude the DTMA determination of 7 g is therefore much easier than by DSC, since the relevant heat capacity change at 7g can be very small [132]. 

Membrane-retained components are collectively called concentrate or retentate. Materials permeating the membrane are called filtrate, ultrafiltrate, or permeate. It is the objective of ultrafiltration to recover or concentrate particular species in the retentate (eg, latex concentration, pigment recovery, protein recovery from cheese and casein wheys, and concentration of proteins for biopharmaceuticals) or to produce a purified permeate (eg, sewage treatment, production of sterile water or antibiotics, etc). Diafiltration is a specific ultrafiltration process in which the retentate is further purified or the permeable sohds are extracted further by the addition of water or, in the case of proteins, buffer to the retentate. 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

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...

Colorant containing annatto and Ca caseinate as carrier mixed with water to be added directly to cheese milk yielding uniform colored cheese mass Water-dispersible beadlet of p-carotene is mixed with oil to attein composition that remains stable even in presence of polyphosphates and with antioxidant action even in absence of ascorbic acid Blending carotenoid pigment and soybean fiber (wifii tomato juice) as effective ingredient for dispersion stability... 

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. 

The water Ti and T2 decrease from the regular milk, to cream and cheese, probably due to the higher casein (protein) concentration. However, the Ti/T2 ratio of the water component is found to be kept the same, 5, for all three samples. The reason for this unique value is not clear at present, possible due to the particular water-protein dynamics. 

The protein content of milk is primarily influenced by the breed of cow, the stage of lactation, type of diet being fed and the health status of the cow, and is important in processing because the protein (and specifically casein) content of milk determines its cheese yield. Milk provides a highly digestible source of protein for a large proportion of the world s population, either as raw milk or processed into dairy products. In addition to this basic nutrition, milk... 

The most abundant milk protein is casein, of which there are several different kinds, usually designated a-, (1-, and K-casein. The different caseins relate to small differences in their amino acid sequences. Casein micelles in milk have diameters less than 300 nm. Disruption of the casein micelles occurs during the preparation of cheese. Lactic acid increases the acidity of the milk until the micelles crosslink and a curd develops. The liquid portion, known as whey, containing water, lactose and some protein, is removed. Addition of the enzyme rennet (chymosin) speeds up the process by hydrolysing a specific peptide bond in K-casein. This opens up the casein and encourages further cross-linking. 

Considerable interest has been shown in uses of vegetable food proteins in cheese-type products. Attempts have been made to coprecipitate casein and vegetable protein in the typical vat process for making cheeses (35). Rhee (36) has found that up to 50% peanut protein isolate and 25% soybean isolate can be effectively substituted for sodium caseinate in the preparation of imitation cheeses. 

Ripened cheeses contain higher average concentrations of amines than do unripened cheeses, a difference that could be related to processing (Martelli et ah, 1993 Schneller et al., 1997). Casein proteolysis that occurs during cheese manufacture may result in an increased level of free amino acids. These amino acids are then decarboxylated, resulting in the formation of biogenic amines. A... 

The Daily Industiy. The first step in cheese manufacture is the coagulation of milk. Coagulation can be divided into two distinct phases, enzymatic and the non-enzymatic. In the primary enzymatic phase a proteol ic enzyme such as chymosin (rennet), or less effectively, pepsin, carries out an extremely specific and limited proteolysis, cleaving a phenylalanine-methionine bond of /c-casein, making the casein micelle metastabie. In the second, non-enzymatic phase, the... 

For cheese sample Ultraturrax homogenization (two cycles) with H2O, centrifugation (for skimming), acidification at pH 4.2. 6 (for casein precipitation), centrifugation, filtration For cheese sample extraction with H2O (sonication) for milk centrifugation, acidification (pH 4.6) to precipitate caseins, centrifugation, filtration... 

B.C.—cheese making by casein hydrolysis with calf stomach extract (calf... 

The self-assembly of caseins may be readily manipulated by processing methods that affect the integrity of native casein micelles and the character of the casein interactions in aqueous media. Examples of such procedures are (Dickinson, 2006) (i) acidification toward the isoelectric point (p/) (pH 4.6-4.8), leading to a neutralization of the net protein charge (ii) enzyme action, as exploited in the production of cheeses and fermented milks (iii) addition of divalent ions, especially, Ca2+ ions (iv) addition of sucrose or ethanol (v) temperature treatment and (vi) high-pressure treatment. 

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