Cheese mineral content

The relationship between pH, mineral retention, and basic cheese structure has been illustrated by Lawrence et aL (1984). Hill et al. (1985) have developed mathematical models of the association between pH at draining and mineral content of whey. The calcium, phosphorus, magnesium, and nonprotein nitrogen content of whey increased with decreasing pH, while sodium and potassium levels were not affected. Mineral and nonprotein nitrogen concentrations in the whey were not associated with cooking temperature. 

High mineral content of cheese curd at draining promotes the development of elastic texture. Minimum mineral loss from the curd occurs after draining. Cheese varieties with eyes (Swiss, Gouda) require elastic curds to permit round eye formation. These cheeses are drained... 

Ultrafiltration is a French originated process that uses a membrane filtering system. In its raw form, whey contains protein, lactose, ash, and some minerals. This should not surprise anyone since whey is the bi-product of cheese or casein production from milk. The original ultrafiltration method separated the ash and lactose from the whey protein resulting in a product providing about 35-70% protein. As the process improved the protein, content was elevated to up to 80% -86.5% protein content. Ultrafiltration provides a decent product with... 

Nutrition should be low in copper. Patients must avoid foodstuffs and beverages containing copper, e. g. edible offal, nuts, cocoa products, mushrooms, potato crisps, rye flour, oat flakes, beans, dried figs, certain types of cheese, meat and fish, pineapple, mineral water (see relevant lists as to the composition of foodstuffs and copper content in food). Vegetarian food, from which copper cannot be easily mobilized, is therefore recommended. Cooking utensils containing copper should not be used. Alcohol is strictly forbidden. 

Recently, Lin et al. [184] used EDBM technology for acidification and decreasing the ionic strength of a fresh cheddar cheese whey. In this study, EDBM process was carried out with or without preliminary decrease of whey mineral salts content by conventional electrodialysis to obtain precipitates with high level of lipids (Figure 21.36). After centrifugation of the treated whey, composition of floes and precipitation yields was determined. 

The use of electrodialysis in food, drug, and chemical industries has been studied quite extensively in recent years. Several applications have considerable economic significance and are already well established today. One is the demineralization of cheese whey [46]. Normal cheese whey contains between 5.5 and 6.5 % of dissolved solids in water. The primary constituents in whey are lactose, protein, minerals, fat and lactic acid. Whey provides an excellent source of protein, lactose, vitamins, and minerals, but in its normal form it is not considered a proper food material because of its high salt content. With the ionized salts substantially removed, whey provides an excellent source for the production of babyfood. The partial demineralization of whey can be carried out quite efficiently by electrodialysis. 

Cheese contains a high concentration of essential nutrients relative to its energy content. Its precise nutrient content is influenced by the type of milk used (species, stage of lactation, whole fat, lowfat, skim), method of manufacture, and to a lesser extent the degree of ripening. As outlined in detail elsewhere in this review, water-insoluble nutrients of milk (casein, colloidal minerals, fat, and fat-soluble vitamins) are retained in the cheese curd whereas the water-soluble constituents (whey proteins, lactose, water-soluble vitamins, and minerals) partition into the whey. However, loss of water-soluble B vitamins in whey may be compensated to a certain extent by microbial synthesis during ripening (Renner, 1987). 

Despite the reduction in iodine content of dairy products, the contribution of these foods to the total iodine intake in the 2003-2004 NZTDS was still high, with 34% of the intake of a young male and 67% of that of a 1—3-year-old child (Vannoort and Thomson, 2005). A comparison of concentrations in corresponding foods analyzed for the 2003—2004 NZTDS (Vannoort and Thomson, 2005) with early values produced by Hercus and Roberts (1927), indicates that the only foods that show higher concentrations are cheese and milk as a result of iodophor contamination, and eggs as a result of trace mineral supplementation of poultry feed (Table 129.1). 

CEdcium is the most abundant mineral present in the body. In an adult man, the total content of calcium is about 1-1.5 kg. It is mostly present in bones and teeth in the form of calcium phosphate and calcium carbonate. The concentration of calcium in bones and teeth is 20 mg lOO gm and its concentration in the serum of blood is 9-11 mg/100 ml. Calcium is also present in the soft tissues of body, extra-cellular fluid and plasma. The richest source of calcium is milk and cheese. It is also present in beans, cabbage, turnip, green vegetables, nuts and egg yolk. Adult human being needs about 800 mg calcimn per day while the growing children and pregnant women may need about 1.5 gram per day. 

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