Dairy products cheese

Traditionally, dairy products (cheese, fermented milks, butter) were produced on an artisanal level, as is still the case in underdeveloped regions and to some extent in highly developed dairying countries. Industrialization commenced during the nineteenth century and dairy manufacturing is now a well-organized industry. One of the features of the past few decades has... 

Mannio and Cosio (78) described a sensitive, specific, and rapid chromatographic procedure to determine BA and SA in different food products. Benzoic acid and SA were extracted from foods by a microdialysis probe connected online to an HPLC column that allows separation of BA and SA. Detection was done at 228 and 260 nm for BA and SA, respectively. The procedure was linear from 1 to 80 ppm, with a detection limit of 1 ppm for SA and 2 ppm for BA. The assay was successfully applied to soft drinks, fruit juices, and dairy products (cheese, yogurt, and cream). 

Dairy products Cheese, pasteurized milk, raw milk, ice cream... 

Dairy products (cheese, sour cream, yoghurt) 0.05-0.30... 

The same methods can be used for other dairy products, cheese, cream, etc. There are different but-yrimeters for the different products that allow for the different ranges of fat contents. 

Because CLA is naturally present in dairy products, many enrichment studies have evaluated methods to enhance the CLA content in milk. The CLA concentrations in various dairy products (cheese, milk, butter, buttermilk, sour cream, ice cream, and yogurt) ranged from 0.55 to 24 mg/g fat (16). The average CLA content in milk is 10 mg/g milk fat (7,17), but natural cheeses contain the greatest variation in the amount of CLA isomers (16). Seven CLA peaks that could represent nine isomers were present in dairy products among these, c9,fll, fl0,cl2, /9,/ll, and fl0,/12 accounted for >89% (13). The CLA content in cheeses is primarily dependent on the CLA content of the milk, which varies in CLA concentration due to seasonal variation, geography, nutrition of the cow, and management practices. In addition, CLA content of cheese, to a limited extent, is affected by the production process and maturation (18). 

Foods, Beverages, Food Additives, and Supplements. Living organisms play a major role in the production of food. Foods, beverages, additives, and supplements traditionally made by bioprocess engineering include dairy products (cheeses, sour cream, yogurt, and kefir), alcoholic beverages (beer, wines, and distilled spirits), plant products (soy sauce, tofii, sauerkraut), and food additives and supplements (flavors, proteins, vitamins, and carotenoids). 

Seasonings based on dairy products — Cheeses and sour creams are commonly used in snack seasonings. Natural cheeses are often used for label or familiarity purposes. Enzyme modified cheeses or creams are typically used to carry the flavor due to both flavor strength and cost issues. The dairy character of the seasoning may be fortified with other natural flavorings, e.g., lactic acid, butyric acid, diacetyl, etc. Examples of dairy-based snack seasonings are presented in Table 14.6 and Table 14.7. 

The range of drugs used in animals is known, and those which could present a potential risk for consumers are known, though information on metabolites is not always complete. Products to be considered include meats (muscle, fat, liver and kidney), dairy products (cheese and milk) poultry and eggs. Three general types of... 

The ketone 2 heptanone has been identified as contnbuting to the odor of a number of dairy products including condensed milk and cheddar cheese Describe a synthesis of 2 heptanone from acetylene and any necessary organic or inorganic reagents... 

One frozen dessert is made with Simplesse, a protein-based fat mimetic that contains no fat (37). Other dairy product developments include a fat flavor, produced by encapsulating milk fatty acids in maltodextrins (38) fat-free cottage cheeses and 2% fat milk, prepared by steam stripping cream with partial fat addback, with a cholesterol level about 60% lower than the starting material (39). 

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). 

Rich sources of vitamin A include dairy products such as milk cheese, butter, and ice cream. Eggs as well as internal organs such as the Hver, kidney, and heart also represent good sources. In addition, fish such as herring, sardines, and tuna, and in particular the Hver oil from certain marine organisms, are excellent sources. Because the vitamin A in these food products is derived from dietary carotenoids, vitamin A content can vary considerably. Variation of vitamin A content in food can also result from food processing and in particular, oxidation processes (8). 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Microorganisms have been identified and exploited for more than a century. The Babylonians and Sumerians used yeast to prepare alcohol. There is a great history beyond fermentation processes, which explains the applications of microbial processes that resulted in the production of food and beverages. In the mid-nineteenth century, Louis Pasteur understood the role of microorganisms in fermented food, wine, alcohols, beverages, cheese, milk, yoghurt and other dairy products, fuels, and fine chemical industries. He identified many microbial processes and discovered the first principal role of fermentation, which was that microbes required substrate to produce primary and secondary metabolites, and end products. 

Large quantities of whey constitute a waste product in the manufacture of dairy products such as cheese. From the standpoint of environmental pollution it is considered a major problem, and disposal of untreated wastes may create environmental disasters. It is desirable... 

Tetracyclines. It is important to give the tetracyclines on an empty stomach tetracyclines are not to be taken with dairy products (milk or cheese). The exceptions are doxycycline (Vibramycin) and minocycline (Minocin), which may be taken with dairy products or food. The nurse should give clindamycin with food or a full glass of water. The nurse can give troleandomycin and clarithromycin without regard to meals. All tetracyclines should be given with a full glass of water (240 mL). 

Lactose is mainly used as a fermentation substrate for lactic acid bacteria in dairy products, such as yogurt and cheese. These bacteria break down lactose into lactic acid, which solidifies the milk, and creates an acid environment that favors the benign lactic acid bacteria over those that are more harmful. 

Trichloroethylene has been detected in dairy products (milk, cheese, butter) at 0.3-10 pg/kg (0.3-10 ppb), meat (English beef) at 12-16 ppb, oils and fats at 0-19 ppb, beverages (canned fruit drink, light ale, instant coffee, tea, wine) at 0.02-60 ppb, fruits and vegetables (potatoes, apples, pears, tomatoes) at 0-5 ppb, and fresh bread at 7 ppb (McConnell et al. 1975). Samples obtained from a food processor in Pennsylvania contained trichloroethylene concentrations of 68 ppb in plant tap water, 28 ppb in Chinese-style sauce,... 

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

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