Up to six-fold increase in plasmin activity in milk did not significantly (p<0.05) affect the ... more Up to six-fold increase in plasmin activity in milk did not significantly (p<0.05) affect the composition (moisture, protein, NaCl) of cheese, although a slight increase in moisture and decrease in protein content of the cheese was noted. Proteolysis in cheese increased with plasmin activity, resulting in improved flavor and overall quality of the cheese after 3 and 6 months ripening. Consistently, increasing the plasmin activity in milk about three-fold resulted in cheese of superior sensory quality.
Several enzymes have been identified or purified from mammalian milk in trace amounts. Some of th... more Several enzymes have been identified or purified from mammalian milk in trace amounts. Some of these enzymes have specific and established functions in the mammary gland, in milk, or in the newborn (e.g., catalase, lysozyme, lactate dehydrogenase). Their activities in milk may reflect physiological changes or a pathological state of the mammary gland during lactation. They may play a role in gastrointestinal function, nutrient digestion, and delivery to the newborn (e.g., amylases, γ-glutamyltranspeptidase). Others function by protecting the newborn against oxidative damage and bacterial and viral infections (e.g., lysozyme). Some of the enzymes have been exploited technologically (e.g., catalase and lysozyme) and may play a role in dairy foods. This review focuses on individual enzymes indigenous to milk that are not discussed in detail in other sections of this encyclopedia. Their functions, properties, and established functions in milk are described
Abstract Several cheeses are made worldwide by acid-coagulation of highly heated milk. Popular ac... more Abstract Several cheeses are made worldwide by acid-coagulation of highly heated milk. Popular acid/heat coagulated cheeses include Paneer, Queso Blanco, and Ricotta. These cheeses are typically made from whole milk, skim milk, cream, whey, or combinations thereof. To effect coagulation, dilute food grade organic, mineral acid, or fermented whey is added to the hot milk, which has been previously heated to least 85°C for 30 min. The coagulated curd is separated from the whey and molded. Acid–coagulated cheeses made from highly heated milk have pH > 5.2. They have high yields due to coprecipitation of caseins and whey proteins and generally do not melt and flow when heated.
Approximately 250 samples of cheddar cheese were obtained from various retail markets in North Ca... more Approximately 250 samples of cheddar cheese were obtained from various retail markets in North Carolina. Cheddar cheese samples were evaluated over a two year period. The evaluation was conducted with 15 trained dairy judges. Attributes were appearance, body and texture and they were evaluated according ADSA protocol. The major defects in appearance were open and a few samples were gassy. The major body defects were, from most to least, short, crumbly, pasty and curdy. The flavor defects from most to least were high acid, bitter, whey, sulfide, unclean, heated, flat and yeasty. The national brands of cheeses had less appearance and body defects. The main flavor defects were high acid, bitter, sulfide and whey, whereas the store brands tended to be more open and gassy in appearance. The body and texture would be short, curdy, crumbly and pasty depending on the brand. The store brands tended to have more off flavors such as unclean, oxidized, yeasty, flat, whey, sulfide, fermented and...
Milk was concentrated by ultrafiltration (UF) or vacuum condensing (CM) and milks with two levels... more Milk was concentrated by ultrafiltration (UF) or vacuum condensing (CM) and milks with two levels of protein: 4.5% (UF1 and CM1) and 6.0% (UF2 and CM2) for concentrates and a Control (C) with 3.2% protein were used for manufacturing five replicates of Cheddar cheese as discussed earlier (Acharya et al. 2001. J. Dairy Sci. 84 (Suppl.1):306). For manufacturing pasteurized Process cheese a 1:1 blend of shredded 18-week and 30-week Cheddar cheese, butter oil and disodium phosphate (3%) was heated and pasteurized at 74◦C with direct steam injection. The moisture content of the resulting Process cheeses was 39.4 (C), 39.3 (UF1), 39.4 (UF2), 39.4 (CM1) and 40.2% (CM2). Fat and protein contents were influenced by both level and method of concentration of cheese milk. Fat content was the highest in C (35.0%) and the lowest in UF2 (31.6%), whereas, protein content was the lowest in C (19.6%) and the highest in UF2 (22.46%). Ash content increased with increase in level of concentration of chee...
Up to six-fold increase in plasmin activity in milk did not significantly (p<0.05) affect the ... more Up to six-fold increase in plasmin activity in milk did not significantly (p<0.05) affect the composition (moisture, protein, NaCl) of cheese, although a slight increase in moisture and decrease in protein content of the cheese was noted. Proteolysis in cheese increased with plasmin activity, resulting in improved flavor and overall quality of the cheese after 3 and 6 months ripening. Consistently, increasing the plasmin activity in milk about three-fold resulted in cheese of superior sensory quality.
Several enzymes have been identified or purified from mammalian milk in trace amounts. Some of th... more Several enzymes have been identified or purified from mammalian milk in trace amounts. Some of these enzymes have specific and established functions in the mammary gland, in milk, or in the newborn (e.g., catalase, lysozyme, lactate dehydrogenase). Their activities in milk may reflect physiological changes or a pathological state of the mammary gland during lactation. They may play a role in gastrointestinal function, nutrient digestion, and delivery to the newborn (e.g., amylases, γ-glutamyltranspeptidase). Others function by protecting the newborn against oxidative damage and bacterial and viral infections (e.g., lysozyme). Some of the enzymes have been exploited technologically (e.g., catalase and lysozyme) and may play a role in dairy foods. This review focuses on individual enzymes indigenous to milk that are not discussed in detail in other sections of this encyclopedia. Their functions, properties, and established functions in milk are described
Abstract Several cheeses are made worldwide by acid-coagulation of highly heated milk. Popular ac... more Abstract Several cheeses are made worldwide by acid-coagulation of highly heated milk. Popular acid/heat coagulated cheeses include Paneer, Queso Blanco, and Ricotta. These cheeses are typically made from whole milk, skim milk, cream, whey, or combinations thereof. To effect coagulation, dilute food grade organic, mineral acid, or fermented whey is added to the hot milk, which has been previously heated to least 85°C for 30 min. The coagulated curd is separated from the whey and molded. Acid–coagulated cheeses made from highly heated milk have pH > 5.2. They have high yields due to coprecipitation of caseins and whey proteins and generally do not melt and flow when heated.
Approximately 250 samples of cheddar cheese were obtained from various retail markets in North Ca... more Approximately 250 samples of cheddar cheese were obtained from various retail markets in North Carolina. Cheddar cheese samples were evaluated over a two year period. The evaluation was conducted with 15 trained dairy judges. Attributes were appearance, body and texture and they were evaluated according ADSA protocol. The major defects in appearance were open and a few samples were gassy. The major body defects were, from most to least, short, crumbly, pasty and curdy. The flavor defects from most to least were high acid, bitter, whey, sulfide, unclean, heated, flat and yeasty. The national brands of cheeses had less appearance and body defects. The main flavor defects were high acid, bitter, sulfide and whey, whereas the store brands tended to be more open and gassy in appearance. The body and texture would be short, curdy, crumbly and pasty depending on the brand. The store brands tended to have more off flavors such as unclean, oxidized, yeasty, flat, whey, sulfide, fermented and...
Milk was concentrated by ultrafiltration (UF) or vacuum condensing (CM) and milks with two levels... more Milk was concentrated by ultrafiltration (UF) or vacuum condensing (CM) and milks with two levels of protein: 4.5% (UF1 and CM1) and 6.0% (UF2 and CM2) for concentrates and a Control (C) with 3.2% protein were used for manufacturing five replicates of Cheddar cheese as discussed earlier (Acharya et al. 2001. J. Dairy Sci. 84 (Suppl.1):306). For manufacturing pasteurized Process cheese a 1:1 blend of shredded 18-week and 30-week Cheddar cheese, butter oil and disodium phosphate (3%) was heated and pasteurized at 74◦C with direct steam injection. The moisture content of the resulting Process cheeses was 39.4 (C), 39.3 (UF1), 39.4 (UF2), 39.4 (CM1) and 40.2% (CM2). Fat and protein contents were influenced by both level and method of concentration of cheese milk. Fat content was the highest in C (35.0%) and the lowest in UF2 (31.6%), whereas, protein content was the lowest in C (19.6%) and the highest in UF2 (22.46%). Ash content increased with increase in level of concentration of chee...
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