Cheese composition

Politis I and Ng-Kwai-Hang K F (1988a), Effect of somatic cell counts and milk composition on cheese composition and coagulating properties of milk , Journal of Dairy Science, 71, 1711-1719. 

Promotes syneresis and hence influences cheese composition. 

Barbano, D. M. 1984. Mozzarella cheese composition, yield, and how composition control influences profitability. Paper No. 1984-1. 21st Annual Marschall Invitational Italian Cheese Seminar. Marschall Products, Madison, Wise. 

Abstract Overcoming the complexity of cheese matrix to reliably analyze cheese composition, flavor, and ripening changes has been a challenge. Several sample isolation or fractionation methods, chemical and enzymatic assays, and instrumental methods have been developed over the decades. While some of the methods are well... 

Analysis of cheese composition, including moisture, protein, fat, ash, and salt, is usually conducted according to the methods published by ISO, IDF, or AO AC. Some of the standard methods available for cheese analysis are summarized in Table 5.1 and briefly discussed below. Additional information may be found elsewhere (Nielsen, 2003 Nollet, 2004). 

Rodriguez-Saona, L. E., Koca, N., Harper, W. J., and Alvarez, V. B. (2006). Rapid determination of Swiss cheese composition by Fourier-transform infrared /attenuated reflectance spectroscopy.. Dairy Sci. 89,1407-1412. 

Various physico-chemical changes occur in the structural components of the para-casein matrix during maturation these changes are mediated by the residual rennet, microorganisms and their enzymes, and changes in mineral equilibrium between the serum and para-casein matrix. The type and level of the physico-chemical changes depend on the cheese variety, cheese composition and ripening conditions. These may include ... 

Lemay, A., Paquin, P., Lacroix, C. 1994. Influence of milk microfluidization on Cheddar cheese composition, quality and yields. In Cheese yield and factors affecting its control. Proc. IDF Seminar, Cork, Ireland, 1993, pp. 288-292, International Dairy Federation, Brussels. 

Trujillo, A. J., Royo, C., Guamis, B., Ferragut, V. 1999. Influence of pressurization on goat milk and cheese composition and yield. Milchwissenschaft 54, 197-199. 

Acidified goat milk has also been prvolume concentration factor of 6.7. The corresponding total solids is 40-45% and fat 18%, with a cheese composition similar to that obtained by the traditional processes. 

Affects cheese composition due to loss of water (2 kg H2O lost per 1 kg NaCl absorbed). 

Affects cheese texture via dehydrating effects on the caseins, cheese composition, and its effect on proteolysis. 

PEPTIDES / Stability of starter enzymes Cheese composition Ripening temperature... 

Rodriguez-Otero et al. (46) tried to measure cheese composition by NIR in cheese. They tried to analyze cheese without any prior sample manipulation (not even grating) on the basis of increased knowledge in calibration techniques based on multivariate analysis. Repeatability of NIR moisture determination was approximately double in comparison with the reference method. Repeatability of determination of protein by reference (Kjeldahl) and NIR methods was higher for the NIR spectroscopy, probably because of the large sample size rather than to a lack of method precision. The repeatability of fat determination by reference (gravimetric extraction) and NIR methods was 0.31% for reference and 0.40% for NIRS. 

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