Dairy Products, Including Cheeses

Recently, NMR has been applied to the analysis of mixtures. Analysis of the time-domain fZ-NMR signals from butter was performed using multidimensional statistical procedures. It has been shown that coupling FID, CPMG and inversion-recovery plots in a single matrix may, after statistical treatments, give information on the type and quantity of fat in the sample (Gil, 1997). The results obtained showed that NMR signals were 

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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... 

Traditionally, milk was paid for mainly on the basis of its fat content but milk payments are now usually based on the content of fat plus protein. Specifications for many dairy products include a value for protein content. Changes in protein characteristics, e.g. insolubility as a result of heat denaturation in milk powders or the increasing solubility of cheese proteins during ripening, are industrially important features of these products. 

Processed milk products, which Include condensed, evaporated, malted and dry milks, cheese, whey, and ice cream and other frozen desserts, account for a large part of the overall Increase in zinc from the dairy products group. Cheese with its markedly increased use is chiefly responsible. Since 1909-13, the amount of zinc provided by cheese Increased more than fourfold and beginning in 1978, it has exceeded the amount contributed by fluid whole milk. In 1981, cheese provided 0.9 mg of zinc per capita per day or 7 percent of all the zinc in the food supply. Use of ice cream and other frozen desserts is now more than 10 times higher than in 1909-13. Half of this Increase occurred before the late 1930 s, and, since 1957-59, the small contribution of zinc from ice cream and other frozen desserts has been relatively stable. Other processed milk products have accounted for more zinc in recent years than at the beginning of the century. The amount, however, is somewhat less than the 0.6 mg per capita per day provided in 1946 when consumption of these products was highest. 

Studies on production, storage and quality control measures of dairy products including Cheddar, Brie, Danish Blue and Danish Harvarti cheeses, fromage frais and milk [72] 3 NMR imaging methods, i. e., 2-dimentional spin warp 3-dimentional missing pulse steady-state free precession and Dixon chemical shift resolved imaging sequences. [72]... 

Certain lactic acid producing bacteria have the ability to grow on dairy milk to produce various types of fermented dairy products, including acidophilus milk (sour milk), cultured buttermilk, yogurt, cheese, and other cultured milk products. The microbial action not only increases the shelf-life and nutritional value of these products, but also makes them mote pleasant to eat or drink. 

Most dairy products, including yogurts and cheeses, are based on casein micelles (protein globules 100nm in diameter) and whey proteins. Casein micelles and coagulated whey proteins must be examined by EM because LM techniques do not provide sufficient resolution. 

Industrial Fermentation. The primary and largest industry revolves around food products. Milk from cows, sheep, goats, and horses have traditionally been used for the production of fermented dairy products. These products include cheese, sour cream, kefir, and yogurt. More recently so-called probiotics appeared and have been marketed as health-food drinks. Dairy products are produced via fermentation using lactic bacteria such as Lactobacillus acidophilus and Bifidobacterium. Fungi are also involved in making some cheeses. Fermentation produces lactic acid and other flavors and aroma compounds that make dairy products taste good. 

Dairy Imports and Exports. In order to protect the dairy industry from depressed prices caused by other countries dumping dairy products onto American markets, import quotas have been established. A number of dairy products, including several types of cheeses, butter, malted milk, butter oil, and dried milk are covered by specific im-... 

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). 

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). 

Dairy products milk, ice cream, cheese, butter Meat, fish and poultry bacon, sausage, pork, chops, eggs, chicken, luncheon meats, roast beef, ground beef, fish (canned and fresh) Grain and cereal products bread, rolls, cereals, cookies, cakes Potatoes (boiled, fried and baked, including skins)... 

Eat foods rich in vitamin Bj 2 including clams, dairy products, egg yolks, fermented cheese, herring, muscle and organ meats, oysters, and red snapper... 

Raw ovine and pasteurized caprine milks contain 0.6 and 0.1 jug B12 per 100 g, respectively. Human colostrum contains 0.1 fig per 100 g but the mature milk contains only traces of B12. Concentrations of B12 in dairy products (Appendix 6A) include about 0.3 fig per 100 g for cream and 1 fig per 100 g for many cheese varieties. Yogurt contains roughly 0.2 fig per 100 g of this nutrient. 

In defining the nutritional equivalence of dairy foods, FDA considered only 11 to 15 nutrients for milk substitutes, 1 nutrient for cream substitutes, and 4 to 9 nutrients for cheese substitutes (FDA 1978). Yet, data from the Consumer and Food Economics Institute, USDA (1976), reveal that traditional milk, cream, and cheese contain an array of nutrients including protein, fat, carbohydrate, and at least 15 minerals and vitamins and 18 amino acids. Thus, under FDA s proposal (FDA 1978), which has been withdrawn (FDA 1983) but, as mentioned above, may in effect be applied, a substitute dairy product could be declared nutritionally equivalent to its traditional counterpart and yet (1) not contain all of the nutrients in the traditional food, or (2) contain some or all of these other nutrients but in lesser quantities, or (3) contain some of the nutrients such as sodium in excessive amounts, or (4) contain more or less energy (NDC 1983C). 

The most important fermentative reaction used in dairy processing is the homofermentative conversion of lactose to lactic acid. The efficient manufacture of high-quality cultured products, including most cheese varieties, yogurt, and cultured buttermilk, requires a rapid and consistent rate of lactic acid production. Lactic acid helps to preserve, contributes to the flavor, and modifies the texture of these products. Nearly all starter cultures used to produce acidified dairy products contain one or more strains of lactic streptococci, because these organisms can produce the desired acidity without causing detrimental changes in flavor or texture. Strains of lactic streptococci can be classified as... 

Milk This group contains dairy products. This includes milk, yogurt, and cheese. These are your calcium-rich foods. Two or three servings a day are sufficient. A serving is one cup of milk or yogurt or 1-1/2 to 2 ounces of cheese. Choose low-fat or fat-free milk, yogurt, and other milk products. If you don t or can t consume dairy products, choose lactose-free products. 

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