Cheese world production

In comparison with sucrose (the annual production of which is 93 x 106 tonnes) and glucose or glucose-fructose syrups, only relatively small quantities of lactose are produced. However, it attracts commercial interest because it has some interesting properties and is readily available from whey, a by-product in the production of cheese or casein. World production of cheese is c. 1.4 x 107 tonnes, the whey from which contains c. 6 x 106 tonnes of lactose c. 0.3 x 106 tonnes of lactose are contained in the whey produced during casein manufacture. According to Horton (1993),... 

World production of cheese in 1990 was 14 x 10 tonnes [Food and Agriculture Organization (FAO), 1994] and is increasing at an average... 

Although a product of recent origin compared to natural cheese, processed cheese products (PCPs) show a parallel increase in growth rate of 3% p.a. Documented world production amounts to 8-10% of total cheese manufactured (MMB, 1991). Factors contributing to the continued growth of these products are ... 

Later, cheese makers either placed strips of kid, lamb or calf stomach directly into the warm milk or prepared a crude rennet extract by soaking the strips in salt water. World production of rennet now exceeds 25 million litres per year [1]. In the 1960s, however, the Food and Agricultural Organization of the United States predicted that an increased demand for meat would lead to more calves being reared to maturity, so that less rennet would be available. Consequently, over the last 30 years several substitutes for calf rennet have been developed, including... 

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... 

Some individuals are unable to metabolise lactose and are lactose intolerant. This is because they lack the enzyme lactase that is needed to metabolise lactose. Lactose intolerance is common in those parts of the world where humans do not consume any dairy products after weaning. In practice this means in Asia, which means that most of the world s population might be lactose intolerant. It is possible to produce lactose removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey. These syrups are offered as an ingredient for toffees and caramels. 

Many bacteria perform services we find useful and even necessary, although we rarely take note of them. Some bacteria participate in the decomposition of dead plants and animals and so help recycle chemicals that are otherwise locked away from the living world. Some are sources of antibiotics that have revolutionized the treatment of infectious disease in the past fifty years. Others are responsible for nitrogen fixation, converting relatively inert atmospheric nitrogen into biologically useful ammonia—a conversion that is not simple in the chemical laboratory. Still other bacteria are indispensable in the world s kitchens, for without them there would be no cheese or yogurt, nor any of hundreds of other traditional milk products. We could not enjoy pickles or sauerkraut, and... 

Bioprocesses and Biotechnology Humans have used biologically based processes (bioprocesses) since they first made cheese, leavened bread, and brewed spirits. Bioprocesses are increasingly used to produce chemical products, and there is a whole world of potential biocatalysts to be discovered. 

Phenylethanol has a rose-like odour and makes the chemically produced compound the most used fragrance chemical in perfume and cosmetics, with a world market of about 7,000 t year [107, 108]. 2-Phenylethanol is also found in many foods as a characteristic flavour compound rounding off the overall aroma, especially in foods obtained by fermentation, such as wine, beer, cheese, tea leaves, cocoa, coffee, bread, cider and soy sauce [109]. In food applications, natural 2-phenylethanol is preferred rather than its nature-identical counterpart from chemical synthesis and it has a market volume of 0.5-11 year . This product is sold at market prices of up to US 1,000 per kiklogram and is mainly produced by yeast-based bioprocesses since its isolation from natural sources, e.g. rose oil, would be too costly [109]. 

Appendix 10A World cheese production, 1994 (FAO, 1994) (See facing page)... 

With the increase in the production of cheese, not only in the United States but throughout the world (USDA 1981C), and more stringent controls on disposal of waste materials, the use of surplus cheese whey is one of the most critical problems facing the dairy industry. Whey, the liquid that remains after casein and fat are separated as curds in... 

BC Unknown Old World Chymosin from calf and sheep stomach utilized for production of cheese... 

This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the first being devoted to milk proteins. The series is produced as a co-ordinated treatise on dairy chemistry with the objective of providing an authoritative reference source for lecturers, researchers and advanced students. The biosynthesis, chemical, physical and nutritional properties of milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter. 

The organic dairy sector has modelled itself on the conventional dairy world in that it is represented in every feature of the dairy supermarket. From yogurt to milk, from cottage cheese to cheddar, from butter to powdered milk, there is an organic counterpart to each conventional product. The farms range in size from 9 cows to 1000, from family owned and operated to corporate enterprises. 

Chymosin. Chymosin is the essential milk-clotting component of rennet, the crude extract of the abomasum of calves. Rennet is used in the production of several hundred cheeses in almost all parts of the world. 

Switzerlcind has a long established regulatory system for the control of pharmaceutical products. Wherecis often associated primarily with its banking and other financial institutions, its neutrality, world famous tourist attractions, exactness and fixation with timekeeping including watches, delicious chocolates and cheeses, it is also home to some of the world s major pharmaceutical companies cis well cis many smaller pharmaceutical manufacturers focused on international exports. In most cases exports account for over 90 percent of sales. 

Foods that include the incorporation of microbial metabolites as part of their production are an intricate component of the world s food supply and for ethical and sensory-nutritional reasons it is essential for all the world s population to have access to this form of food. It is a process that has been in use since the early history of mankind. An Egyptian pot dating from 2300 BC (McGee, 1984) was found to contain residues of cheese and in passages in the Bible the use of some kind of fermentative starter culture is indicated. It is, therefore, possible that the use of bacteria such as the lactic acid bacteria (LAB) dates back at least four to five thousand years, although the exact principle behind the process may not have been known to the civilizations of those times (Davidson et al., 1995). Production of fermented foods, where organisms such as the LAB are involved, is a technological process that has been used for centuries at least (Herreros et al., 2005). 

It is almost impossible to maintain a complete and up-to-date listing of the publications dealing with limited special fields within the edible oil industry. Many of these are sponsored by technical or trading associations. For example, there is the Cotton Gin and Oil Mill Press of the National Cottonseed Products Association, the Peanut Journal and Nut World of the National Peanut Council, the Soybean Digest of the American Soybean Association, the Bulletin of the Institute of Margarine Manufacturers, the Journal of Milk and Food Technology, the American Butter and Cheese Review and the National Provisioner. In Canada there is Butterfal in Italy there is Olive Culture and in France there is the Bulletin of the International Office of the Cocoa and Chocolate Industry,... 

This mycotoxin resides in contaminated wheat, maze, oats, cheese and meat products. Although ochratoxin can be found everywhere in the world the regions most threatened with contamination of some types of foods are Europe and Africa. 

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