Cheeses, processing aids

From there, the melted polymer is passed through spinnerets to produce thread lines. The thread lines are drawn, dressed with processing aids, and intermingled to give the yam its excellent mechanical properties. They are then wound up onto packages called cheeses . 

Sodium stearoyl lactylate (25-383-997) Dough conditlonet emulsifiet processing aid in baked products and in milk or cream substitutes, stabilizet snack dips, imitation cheeses, and dehydrated potatoes 21 CFR 172.846... 

Uses Processing aid for salmonella reduction in poultry emulsifler for processed cheese buffer for processed foods... 

A rack and frame press uses heavy nylon cloth positioned in a wooden frame inside a rack. A measured amount of apple or other fmit mash is added from a hopper above the frame. The mash is leveled with a hand trowel and the edges of the nylon cloth are folded over the mash to encase it and create a cheese. The frame is removed, and a second rack is placed on top of the first cheese the process is repeated until a stack of cheeses is prepared. A hydrauhc ram then appHes gradually increa sing pressure on the stack and expresses the juice. A high yield of juice (80%) is obtained and no press aid is required. Because this process is labor intensive (17), it is mostly used for small farm and pilot-plant operations. 

The manufacturing process for Swiss cheese was developed in Emmen-thal, Switzerland, hence the name Emmentaler cheese (known as Swiss cheese in the United States). It is hard, pressed-curd cheese with an elastic body and a mild, nut-like, sweetish flavor. Swiss cheese is best known for the large holes or eyes that develop in the curd as the cheese ripens. S. thermophilus andL. bulgaricus or Lactobacillus helveticus are used for acid production, which aids in expelling whey from the curd, whereas Propionibacterium shermanii is largely responsible for the characteristic sweet flavor and eye formation. 

Flavor preparations typical of particular varieties of cheese can be produced with the aid of lipases of appropriate specificities (Kilara, 1985). Such flavors are used in processed cheeses, dips and spreads (Jolly and Kosikowski, 1975b). Controlled lipolysis of milk fat is also used to produce creamy and buttery flavors for bakery and cereal products, confectionery (milk chocolate, fudge), coffee whiteners, and other imitation dairy products (Arnold et al., 1975 Fox, 1980 Kilara, 1985). 

A process flow diagram for producing ethanol and lactic acid from cheese whey by fermentation with the aid of a membrane recycle bioreactor (MRB) is shown in Figure 3.26 [23]. The UF permeate (WPC in the retentate) contains lactose, nonprotein nitrogen and dissolved salts and is then concentrated by RO to the desired sugar... 

Lipase from pancreas or Rhizopus nigricans Triacylglycerol Glycerol + Fatty acids Isolation of labile fatty acids, improvement of cheese aroma, cocoa processing, digestion aid. 

It is industrially prepared by the fermentation of sugar or starch, brought about by the addition of putrefying cheese, with calcium carbonate added to neutralize the acids formed in the process. The butyric fermentation of starch is aided by the direct addition of Bacillus subtilis. Salts and esters of the acid are called butanoates. 

Whey is the cloudy, yellowish liquid that is left after milk has curdled. Sweet whey (pH 6.5-6J) is a by-product when milk is curdled with chymosin in cheese production. Acid or sour whey (pH 4.3-4.6) results from milk to which an acid has been added to aid in the curdling process (in the production of some types of Mozzarella cheeses). Whey has often been used to feed livestock, but the presence of proteins and other nutritionally important... 

Salt enhances and modifies flavor, controls microbial growth, and alters nutrient availability and the texture/consistency of food. It also aids extraction methods, food formulation, and helps in the malting and fermenting of foods. In the production of some foods, e.g., pickles, cheese and fermented sausages, salt induces the withdrawal of water and various nutrients from the pickled tissue and provides an appropriate environment for growing the specific salt-resistant bacteria required for the fermentation or pickling process. 

---