Cheese control

The fourth fully developed membrane process is electrodialysis, in which charged membranes are used to separate ions from aqueous solutions under the driving force of an electrical potential difference. The process utilizes an electrodialysis stack, built on the plate-and-frame principle, containing several hundred individual cells formed by a pair of anion- and cation-exchange membranes. The principal current appHcation of electrodialysis is the desalting of brackish groundwater. However, industrial use of the process in the food industry, for example to deionize cheese whey, is growing, as is its use in poUution-control appHcations. 

Electro dialysis is used widely to desalinate brackish water, but this is by no means its only significant appHcation. In Japan, which has no readily available natural salt brines, electro dialysis is used to concentrate salt from seawater. The process is also used in the food industry to deionize cheese whey, and in a number of poUution-control appHcations. 

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). 

Non-stirred, aerated vessels are used in the process for traditional products such as wine, beer and cheese production. Most of the newly found bioprocesses require microbial growth in an aerated and agitated system. The percentage distribution of aerated and stirred vessels for bioreactor applications is shown in Table 6.1. The performances of various bioreactor systems are compared in Table 6.2. Since these processes are kinetically controlled, transport phenomena are of minor importance. 

The typical results of poor control over an acid cleaning process are irregular pitting and a very rough and jagged appearance on the various boiler surfaces that may resemble Swiss cheese. ... 

Sodium carboxymethylcellulose is acceptable for use in food, and is employed in a variety of foodstuffs. It is used to prevent formation of ice crystals in ice creams to control the consistency of cheese spreads to stabilise the emulsions needed in salad creams and to thicken toothpaste. 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

Vitamin E supplementation has been shown to have positive effects on milk quality in a conventional commercial dairy herd. Milk obtained from cows that received supplemental vitamin E had lower somatic cell counts and plasmin concentrations than corresponding values in milk obtained from control cows. The reduction in plasmin as a result of vitamin E supplementation is very beneficial to the dairy industry because plasmin reduces the cheese-yielding capacity of milk, affects the coagulating properties of milk and its overall ability to withstand processing during cheesemaking (Politis et al., 2004). 

O Mahony F.C., O Riordan T.C., Papkovskaia N., Kerry J.P., Papkovsky D.B., Nondestructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese, Food Control Available online 2006 17 (4) 286-292. 

In most odour studies researchers try to control the diet of their odour donors. In particular, consumption of garlic, onion, chilies, pepper, vinegar, blue cheese,... 

Angeletti, R. Gioacchini, A.M. Seraglia, R. Piro, R. Traldi, P. The Potential of MALDI-MS in die Quality Control of WatCT Buffalo Mozzarella Cheese. J. Mass Spectrom. 1998, 33, 525-531. 

Petridis, K.D. and Steinhart, H. (1996). Biogenic amines in Hart cheese production 2. Control points-study in a standardized Swiss cheese production, Deutsche Lebensmittel-Rundschau, 92, 142. 

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. 

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