Cheeses various, production

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Table 2.1 lists the approximate percentages of the total milk supply used for various products in the United States and in nine major milk-producing countries. In such countries as New Zealand and Ireland, where per capita production of milk is high, most milk is used in storable manufactured products like butter, cheese, and nonfat dry milk. Where per capita production is low, as in the United States and the United Kingdom, greater amounts are used as fluid milk and creams. 

The processing of milk into various dairy products may result in vitamin C losses. Ice cream contains no vitamin C, nor does cheese. The production of powdered milk involves a 20 to 30 percent loss, evaporated milk a 50 to 90 percent loss. Bullock et al. (1968) studied the stability of added vitamin C in evaporated milk and found that adding 266 mg of sodium ascorbate per kg was sufficient to ensure the presence of at least 140 mg/L of ascorbic acid during 12 months of storage at 21 °C. Data on the stability of vitamin C in fortified foods have been assembled by deRitter (1976) (Table 9-15). 

Lipases Various Microorganisms Flavour Production (Cheese) Various Enzymes Cloned... 

These are for the direct determination of fat in various products. They are all modifications of the Babcock method for fat in milk. They are designed so that if a measured volume of sample is placed in the tube and then centrifuged, the percent fat can be read directly on the stem. These are from left to right, skim milk, (0.5% in 0.01 increments), milk (8 % in 0.1 increments), ice cream (20% in 0.2 increments), cream (30 or 50% in 0.5 increments), and cheese (20% in 0.2 or 50% in 0.5 increments). Unsaturated hydrocarbons in gasoline can be handled in a similar manner, as can essential oils in extracts. 

In milk approximately 90% of the yellow color is because of the presence of -carotene, a fat-soluble carotenoid extracted from feed by cows. Summer milk is more yellow than winter milk because cows grazing on lush green pastures in the spring and summer months consume much higher levels of carotenoids than do cows ham-fed on hay and grain in the fall and winter. Various breeds of cows and even individual animals differ in the efficiency with which they extract -carotene from feed and in the degree to which they convert it into colorless vitamin A. The differences in the color of milk are more obvious in products made from milk fat, since here the yellow color is concentrated. Thus, unless standardized through the addition of colorant, products like butter and cheese show a wide variation in shade and in many cases appear unsatisfactory to the consumer. 

Fermentation An anaerobic bioprocess. An enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of gas as a byproduct. Fermentation is used in various industrial processes for the manufacture of products (e.g., alcohols, organic acids, solvents, and cheese) by the addition of yeasts, moulds, and bacteria. 

Non-stirred, aerated vessels are used in the process for traditional products such as wine, beer and cheese production. Most of the newly found bioprocesses require microbial growth in an aerated and agitated system. The percentage distribution of aerated and stirred vessels for bioreactor applications is shown in Table 6.1. The performances of various bioreactor systems are compared in Table 6.2. Since these processes are kinetically controlled, transport phenomena are of minor importance. 

The book assumes a knowledge of chemistry and biochemistry but not of dairy chemistry. As the title suggests, the book has a stronger biochemical orientation than either Principles of Dairy Chemistry or Dairy Chemistry and Physics. In addition to a fairly in-depth treatment of the chemistry of the principal constituents of milk, i.e. water, lactose, lipids, proteins (including enzymes), salts and vitamins, various more applied aspects are also covered, e.g. heat-induced changes, cheese, protein-rich products and the applications of enzymes in dairy technology. The principal physical properties are also described. 

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. 

Lawrence et al. (1984) suggested that all types of cheese can be best classified by their calcium content and pH. According to this classification scheme, the extent of acid production at various stages of cheese manufacture ultimately influences the body and texture of cheese. Cheeses can, therefore, be classified by manufacturing procedure rather than by flavor. 

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