Skim cheese

Low-fat cottage cheese Low-fat, part-skim cheeses like mozzarella, Cheddar, and Swiss Nut milks... 

Ultrafiltration. Membranes are used that are capable of selectively passing large molecules (>500 daltons). Pressures of 0.1—1.4 MPa (<200 psi) are exerted over the solution to overcome the osmotic pressure, while providing an adequate dow through the membrane for use. Ultrafiltration (qv) has been particulady successhil for the separation of whey from cheese. It separates protein from lactose and mineral salts, protein being the concentrate. Ultrafiltration is also used to obtain a protein-rich concentrate of skimmed milk from which cheese is made. The whey protein obtained by ultrafiltration is 50—80% protein which can be spray dried. 

Cott lge Cheese. Cottage cheese is made from skimmed milk. As compared to most other cheeses, cottage cheese has a short shelf-life and must be refrigerated to maintain quaHty, usually <4.4° C to provide a shelf-life of three weeks or more. Cottage cheese is a soft uncured cheese which contains not more than 80% moisture. 

Whey is the fluid obtained by separatiag the coagulum from cream and/or skim milk, and is a by-product of either caseia or cheese manufacture. The composition of whey is determined by the method of curd formation, curd handling practices, and methods of handling whey as it is separated from the curd. Dried acid whey contains ca 12.5 wt % proteia (total nitrogea x6.38), 11.0 wt % ash, and 59 wt % lactose, whereas sweet whey contains 13.5 wt % proteia, 1.2 wt % fat, 8.4 wt % ash and 74 wt % lactose. The composition varies with the type of acid used (7). 

Milk is converted in the creamery and associated factories to whole or market milk, skimmed milk, creams, hutters, cheeses, dried milk, whey, yoghurts, hutter oil, condensed milk, milk powder and ice cream [46]. 

A ounces cheddar cheese 1 / ounces jack cheese 1 A ounces Swiss cheese 1 A ounces part-skim mozzarella 4 tablespoonfuls grated Parmesan cheese 8 ounces tofu... 

Some individuals are unable to metabolise lactose and are lactose intolerant. This is because they lack the enzyme lactase that is needed to metabolise lactose. Lactose intolerance is common in those parts of the world where humans do not consume any dairy products after weaning. In practice this means in Asia, which means that most of the world s population might be lactose intolerant. It is possible to produce lactose removed skim milk. Another approach with lactose is to hydrolyse it to its constituent monosaccharides. As well as avoiding lactose intolerance this allows a syrup to be produced from cheese whey. These syrups are offered as an ingredient for toffees and caramels. 

For cheese sample Ultraturrax homogenization (two cycles) with H2O, centrifugation (for skimming), acidification at pH 4.2. 6 (for casein precipitation), centrifugation, filtration For cheese sample extraction with H2O (sonication) for milk centrifugation, acidification (pH 4.6) to precipitate caseins, centrifugation, filtration... 

In general, dairy products are not major sources of B6 in the diet. Concentrations in cheeses and related products vary from about 0.04 (fromage frais, cream cheese) to 0.22 (Camembert) mg per 100 g (Appendix 6A). Whole-milk yogurt contains roughly 0.1 mg per lOOg and the concentration in skim-milk powder is c. 0.6 mg per 100 g. 

Acid-coagulated cheeses are usually produced from skim milk and are consumed fresh. Major varieties include quarg, (American) cottage cheese, cream cheese and petit suisse. These cheeses may be consumed in salads, as... 

Pasteurized processed cheese foods =S44 >23 As for pasteurized blended cheese, but with the following extra optional ingredients (milk, skim milk, buttermilk, cheese whey, whey proteins - in wet or dehydrated forms)... 

Although cow s milk (whole, lowfat, skim, whey, cream, nonfat dry milk, or buttermilk) generally is used for manufacturing cheese in the United States, a small quantity of ewe s and goat s milk is also used (USDA 1978). Certain other countries use milk from camels, asses, mares, buffaloes, and reindeer, in addition to ewes and goats, to make cheese. 

Parmesan or Grana, as it is known in Italy, is a group of very hard bacteria-ripened, granular-textured cheeses made from partially skimmed cow s milk. They originated in Parma, near Emilia, Italy, hence the name. Special lipolytic enzymes derived from animals are used, in addition to rennet, to produce the characteristic rancid flavor. 

The bioavailability of calcium from dairy foods is considered to be excellent (Schaafsma 1983). Evidence from animal studies suggests that the form of calcium in dairy foods may influence the bioavailability of this mineral (Wong and LaCroix 1980). For example, dairy foods that contain colloidal calcium phosphate or calcium caseinate (e.g., as in Cheddar cheese) appear to be somewhat better sources of calcium than foods that contain ionic calcium (e.g., yogurt, buttermilk). However, calcium in milk and other milk products is of greater bioavailability to humans than calcium found in other food sources. According to Renner (1983), calcium utilization from skim milk powder is 85% compared with 22-74% from vegetables. Dietary fiber in plant cell... 

Skim milk and whole milk do not differ appreciably from Newtonian behavior, but cream, concentrated milks, butter, and cheese exhibit varying degrees of non-Newtonian behavior. The literature on these products is summarized and reviewed in the monograph edited by Scott-Blair (1953). 

Marth, E. H. and Hussong, R. V. 1962. Effect of skim milks cultured with different strains of Leuconostoc citrovorum on growth of some microorganisms associated with cottage cheese spoilage (abstract). J. Dairy Sci. 45, 652-653. 

Least damaging cheddar cheese skimmed milk soft drinks... 

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