Cheese yield, effect

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). 

Sellers, R. L. 1982. Effect of milk-clotting enzymes on cheese yield. 5thBienn. Cheese Ind. Conf., Utah State University, Logan. 

Proteolysis of casein may be substantial under certain conditions, such as late lactation and mastitic infections. Under these conditions, the number of somatic cells increases. The most noticeable effect of high somatic cell counts is loss of cheese yield. Everson (1984) identified a loss of 0.045 kg of cheese per 45.36 kg of milk for every 106/ml increase of somatic cell count. Somatic cell counts above 4 x 106/ml were also correlated with enhanced lipolysis and with an increased... 

Hicks, C.L., Purba, A., O Leary, J. 1990. Effect of cycle pumping milk on cheese yield. Cult. Dairy Prod. J. 25(1), 20-24. 

McCarney, T.A., Mullan, W.M.A., Rowe, M. T. 1994. The effect of carbonation of milk on the yield and quality of Cheddar cheese. In Cheese Yield and Factors Affecting its Control, Special Issue No. 9402, pp. 302-308, International Dairy Federation Brussels. 

Cunha, C.R., Viotto, L.A., and Viotto, W.H., Use of low concentration factor ultrafiltration retentates in reduced-fat Minas Frescal cheese manufacture Effect on yield and sensory properties, Int. J. Dairy Technol., 57, 231, 2004. 

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. 

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... 

The focus of this chapter is on the generic effects of fat on the composition, structure, yield, flavor, rheology and functionality of hard and semi-hard cheeses and pasteurized processed cheese products. 

Table 11.3. Effect of Fat Content of Milk on the Yield of Cheddar Cheese and Fat...

Guinee, T.P., Mulholland, E.O., Mullins C., Corcoran. M.O. 2000b. Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheese, Milchwis-senschaft. 55, 135-138. 

Oommen, B.S., Mistry, V.V., Nair, M.G. 2000. Effect of homogenisation of cream on composition, yield, and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk. Lait 80, 77-91. 

Rudan, M.A., Barbano, D.M., Kindstedt, P.S. 1998a. Effect of fat replacer (Salatrim) on chemical composition, proteolysis, functionality, appearance and yield of reduced-fat Mozzarella cheese.. / Dairy Sci. 81, 2077-2088. 

Huppertz, T., Fox, P.F., and Kelly, A.L. 2004. Effects of high pressure treatment on the yield of cheese curd from bovine milk. Innovative Food Science and Emerging Technologies 5 1-8. 

Pandey, P.K. and Ramaswamy, H.S. 1998. Effect of high pressure of milk on textural properties, moisture content and yield of Cheddar cheese. In Book of abstracts of IFTAnnual Meeting, Atlanta, GA, pp. 173-174. 

Even though enzymatic conversion is not too effective, it is possible to prepare semipermeable membranes whose ultrafiltration yields are higher than those of passive membranes.74 75 Ultrafiltration experiments of cheese whey through cellulosic membranes to which papain was covalently bound, show that flux decay curves of enzymatic membranes are even less sensitive to pH changes.74... 

Initial cheese whey concentration had a significant effect on the succinic acid yield (P< 0.03) and productivity (P<0.02). After 48 h of fermentation, the highest succinic acid yield of 0.57 was obtained at initial cheese whey concentration of 50 g/L. The succinic acid productivity increased from 0.44 to 0.58 g h L when the initial whey concentration increased from 50 to 100 g/L (Fig. 2). The highest succinic acid productivity of 0.95 g h L was obtained at 24 h with the initial whey concentration of 75 g/L, while the productivity... 

F - 2 Effect of initial cheese whey concentration on the succinic acid yield and productivity (pH 6.8, inoculum size of 5%, fermentation time of 48 h)... 

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