Dairy mold

This mold generally refers to the buildup of the organism Geotrichum candidnm on food-contact factory equipment in processing plants. The term dairy mold is used in the processing of milk to identify this mold. 

Sorbates. The sodium and potassium salts of sorbic acid [110-44-1], ate used as mold and yeast inhibitors in dairy products, chemically... 

Lactic acid-producing bacteria associated with fermented dairy products have been found to produce antibiotic-like compounds caUed bacteriocins. Concentrations of these natural antibiotics can be added to refrigerated foods in the form of an extract of the fermentation process to help prevent microbial spoilage. Other natural antibiotics are produced by Penicillium wqueforti the mold associated with Roquefort and blue cheese, and by Propionibacterium sp., which produce propionic acid and are associated with Swiss-type cheeses (3). 

The rigid plastic milk bottles are made in the dairy processing plant using blow molding. In this process, HDPE pellets are fed from a hopper into an extruder where they are heated by shear and heat to soften them. 

Inhibit mold in natural cheeses and other fermented dairy products. 

The classification presented here is based upon consistency brought about by differences in moisture content (soft, semisoft, hard, very hard), the manner of ripening (bacteria, mold, yeast, surface or interior microorganisms, combinations or unripened), the method by which the curd is produced (acid or coagulating enzymes, or by acid and high heat, or combinations), and the type of milk employed (National Dairy Council 1979). 

Beattie, S. E. and Torrey, G. S. 1984. Volatile compounds produced by Brevibacterium linens inhibit mold spore germination (abstract). J. Dairy Sci. 67 (suppl. 1), 84. Berry, E. C. and Bullerman, L. B. 1966. Use of cheese whey for vitamin Bi2 production. 

Martin-del-Campo, S. T., Pickque, D., Cosio-Ramlrez, R., and Corrieu, G. (2007). Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy. ]. Dairy Sci. 90,3018-3027. 

Morgan, M. E. and Anderson, E. O. (1956). The neutral carbonyl compounds in Blue-mold type cheese. /. Dairy Sci. 39, 253-260. 

Casein is an insoluble protein found in milk. It is used to make adhesives and fillers, water-resistant coatings, and as an additive in some plastics and commercial food products like non-dairy creamers and soy cheese. The milk from cows, sheep, and goats has been used, alone or mixed with fillers, as gesso or as a tempera medium. Casein mixed with fillers such as sawdust or plant materials has been molded into various objects, such as buttons, knitting needles, button hooks, and jewelry. It has been used as an imitation of ivory under the commercial names erinoid and galalith. 

Jolly, R.C., Kosikowski, F.V. 1975b. A new blue cheese food material from ultrafiltrated skim milk and microbial enzyme - mold spore reacted fat. J. Dairy Sci. 58, 1272-1275. 

Hydrolyzes fat (present in ester form, such as glycerides) yielding fatty acids and glycerol. Catalyzes digestion. Widely distributed in the plant world, also in molds, bacteria, milk and milk products, and in animal tissues, especially in the pancreas, [soln from castor beans H. Gibian in Ullmann s Encyklopadie der technischen Chemie, 3rd ed., vol. 7, 406 -407 (1956). Purification of pancreatic lipase March s-Mouren el al.. Arch, Biochem. Biophys. 83, 309 (1959), Review of milk lipases Chan dan, Shahani, J, Dairy Sri. 47, 471 (1964). Comprehensive reviews Wills, Ad van. Lipid Res. 3, 197-240 (1965) Desnuelle in The Enzymes vol, 7, P. D. Boyer, Ed. (Academic Press, New York, 3rd ed<> 1972) pp 575-616. 

USE As nontoxic antifreeze in breweries and dairy establishments. Substitute for ethylene glycol and glycerol. In the manuf of synthetic resins. As inhibitor of fermentation and mold growth. As mist to disinfect air. As emulsifier in foods. Pharmaceutic aid (humectant solvent). 

Bullennan, L. B. (1981). Public health significance of molds and mycotoxins in fermented dairy products. J. Dairy Sci. 64, 2439-2452. 

Karahadian, C., and Lindsay, R. C. (1987). Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripening cheese. J. Dairy Sci 70, 909-918. 

Lipolysis is important from the standpoint of the qnality of milk and dairy products. The natural lipoprotein lipase in milk is the main agent in the lipolysis of raw milk. In dairy products, hydrolytic rancidity is primarily cansed by heat-stable lipases prodnced by psychrotrophic bacteria or by residnal native lipase that survived heat treatment. The milk lipase and most bacterial lipases preferentially attack the FA residnes in the terminal positions. Becanse milk fat contains relatively high proportions of short-chain FA, which are esterified in the in-3-position, lipolysis increases the level of these FA in free form. The short-chain FA are solnble in water and they may be present in dissociated form (salts) or associated form (acid form), depending on the pH of the aqueous phase of the milk product. The characteristic lipolytic flavors occur when the acids are present in the acid form. Some FA have low flavor thresholds, and even very small amonnts canse an unpleasant, rancid flavor of milk and dairy products. Only in some types of cheese (e.g., mold cheeses) is moderate lipolysis desirable for specific flavor. 

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