Cheese milk composition

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... 

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. 

Fat is a major component in most cheese types, but its level and importance differ markedly with variety. Inter- and intra-variety differences in fat content are affected by a number of factors, including milk composition (particularly ratio of protein to fat), and the cheesemaking process (recipe, manufacturing procedure and technology), which control the levels of milk fat and moisture retained in the cheese curd and the moisture content of the cheese. The ratio of protein-to-fat in the cheese milk is probably the principal factor influencing fat content, as it controls the relative proportions of two of the three major compositional components in cheese, namely protein and fat the third major component is moisture. Owing to the inverse relationship between the percentage of moisture and fat in cheese, as discussed in Section... 

Visible and Invisible. Visible fats are those which have been separated from their source and can be readily identified and measured for example, lard, butter, margarine, shortening, and salad and cooking oils. Invisible fats are those which are not separated from their source. Sometimes these are called hidden fats. Invisible fats includes the fats of meats, eggs, cheese, milk, nuts, and cereals. Thus, the total fat consumed by an individual is at best a good estimate. The fat content of those foods with invisible fat is given in Food Composition Table F-21 for numerous foods. 

Nutritive value of cheeses— The composition and nutritive value of a number of varieties of cheeses is given in Food Composition Table F-21, in the section on "Milk and Products."... 

Luna, P, J. Fontecha, M. Juarez and M.A. De la Fuente, 2005. Changes in the milk and cheese fat composition of ewes fed commercial supplements containing linseed with special reference to the CLA content and isomer composition. Lipids. 40, 445-454. 

Zhang, R., A.F MustafaandX. Zhao, 2006. Effects offlaxseedsupplementationtolactating ewes on milk composition, cheese yield, and fatty acid composition of milk and cheese. Small Rum. Res. 63,233-241. 

Whey is the fluid obtained by separatiag the coagulum from cream and/or skim milk, and is a by-product of either caseia or cheese manufacture. The composition of whey is determined by the method of curd formation, curd handling practices, and methods of handling whey as it is separated from the curd. Dried acid whey contains ca 12.5 wt % proteia (total nitrogea x6.38), 11.0 wt % ash, and 59 wt % lactose, whereas sweet whey contains 13.5 wt % proteia, 1.2 wt % fat, 8.4 wt % ash and 74 wt % lactose. The composition varies with the type of acid used (7). 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Typically, five steps, or groups of steps, are involved in the conversion of milk to cheese curd coagulation, acidification, syneresis (expulsion of whey), moulding/shaping and salting. These steps, which partly overlap, enable the cheesemaker to control the composition of cheese, which, in turn, has a major influence on cheese ripening and quality. 

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. 

Most creamery butter is produced by churning sweet cream so that the fat globules coalesce into a soft mass. The federal standard for butter (USDA 1981B) requires not less than 80% milk fat. FAO/WHO standards specify 80% milk fat, as well as no more than 16% water and a maximum of 2.0% nonfat milk solids (FAO 1973). The required fat level is universal. A typical analysis of butter is given in Table 2.3. Whey butter has a similar composition but is derived from the milk fat recovered from cheese whey. 

To increase curd elasticity and improve eye formation, the milk used to produce Swiss cheese must be clarified. Standardization of the fat content of the milk after clarification ensures uniform composition. Rennet and lactic acid from the bacteria cause casein coagulation. Swiss cheeses made in the United States are cured for three to four... 

Many milk constituents affect the manufacturing and various characteristics of cheese, but milk fat and casein are of primary importance since they constitute most of the solids in cheese (e.g., 91% of the solids in Cheddar cheese). These two constituents, plus water, influence the yield of cheese from milk and the gross composition of cheese (Van Slyke and Price 1952). Formulas used to predict the cheese yield from milk include the concentration factors of casein and fat in milk, a minor correction factor for other milk constituents, and the added salt and moisture content of cheese (Van Slyke and Price 1952 Lelievre et al. 1983 Banks et al. 1984). 

Cheeses made from milks with high fat contents tend to have higher moisture levels in relation to protein content. This ratio, also called moisture in the nonfat substance (MNFS), is an important compositional factor influencing the quality of cheese (Pearce and Gilles 1979). It is the relative wetness of the casein in the cheese, rather than the percentage of moisture in the cheese as a whole, that influences the course of the ripening process (Lawrence and Gilles 1980). 

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