Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese

1981 ◽  
Vol 48 (2) ◽  
pp. 333-341 ◽  
Author(s):  
Margaret L. Green ◽  
Frank A. Glover ◽  
Elizabeth M. W. Scurlock ◽  
Richard J. Marshall ◽  
David S. Hatfield
Keyword(s):  
Concentration Factor ◽  
Ph Value ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Buffering Capacity ◽  
Lower Degree ◽  
Casein Micelles ◽  
Initial Concentration ◽  
Cheese Making ◽  
Cheese Curd

SummaryMilks were prepared at 1·7- to 4-fold the initial concentration by combining skim-milk concentrated by ultrafiltration with cream, and used for Cheddar cheese-making. Starter growth was unaffected, but the increased buffering capacity in the more concentrated milks resulted in a slower decline in pH and a higher pH value in the cheese. Curd formation was faster despite the use of reduced amounts of rennet. With milk concentrated more than 2-fold, large amounts of fat were lost in the whey, so that the cheeses had less fat than normally. Fat losses may be partly related to the lower degree of aggregation of the casein micelles when the curd was cut. As the concentration factor of the milk increased, the rate of casein breakdown, the intensity of Cheddar flavour, and the levels of H2S and methanethiol in the cheese decreased. These factors may relate to the reduced concentration of active rennet retained in the curd at pressing.

Denaturation of porcine pepsin during Cheddar cheese manufacture

1977 ◽  
Vol 44 (2) ◽  
pp. 335-343 ◽  
Author(s):  
A. M. O'Keeffe ◽  
P. F. Fox ◽  
C. Daly
Keyword(s):  
Cheddar Cheese ◽  
Porcine Pepsin ◽  
Cheese Making ◽  
Temperature Range ◽  
Cheese Ripening ◽  
Cheese Curd

SummaryPorcine pepsin was rapidly denatured in phosphate buffers, pH 6·4–6·7, in the temperature range 31–39 °C and was only slightly more stable in milk under similar conditions. However, the enzyme was considerably more stable in Cheddar cheese curd in which the extent of denaturation was very markedly influenced by the pH of the milk at setting. Under normal cheese-making conditions, porcine pepsin was about equally stable with chymosin. Two modifications of the cheesemanufacturing procedure were developed which permit the manufacture of cheese almost free of coagulant and suitable for the assessment of the contribution of starter proteinases to proteolysis during cheese ripening.

135. Studies on the Chemistry of Cheddar Cheese making

1936 ◽  
Vol 7 (2) ◽  
pp. 156-175 ◽  
Author(s):  
F. H. McDowall ◽  
R. M. Dolby
Keyword(s):  
Lactic Acid ◽  
Bound Water ◽  
Cheddar Cheese ◽  
Rate Of Penetration ◽  
Cheese Making ◽  
Donnan Equilibrium ◽  
Cheese Curd

1. Determinations have been made of lactose and lactic acid in whey, curd and curd juice throughout the cheese-making process.2. The effect of adding salt to curd at various stages of the process on the concentration of lactose and lactic acid in the whey has been investigated.3. The rate of penetration of salt into curd has been determined, and it has been shown that by the time the cheese is normally hooped but little salt has reached the centre of each curd strip. Within 12 hours after hooping the distribution of salt is substantially uniform.4. It has been shown that the conversion of lactose to lactic acid by starter bacteria in the cheese vat is almost quantitative.5. Evidence has been brought forward indicating the presence of bound water in cheese curd.6. It has been shown that a Donnan equilibrium controls the partition of electrolytes between curd and whey.

Relationship between rheological properties and degree of κ-casein proteolysis during renneting of milk

1997 ◽  
Vol 64 (4) ◽  
pp. 541-549 ◽  
Author(s):  
STIG B. LOMHOLT ◽  
KARSTEN B. QVIST
Keyword(s):  
Rheological Properties ◽  
Simultaneous Measurement ◽  
Skim Milk ◽  
Enzyme Concentration ◽  
Lower Degree ◽  
Casein Micelles ◽  
Minimum Value

Simultaneous measurement of viscosity and degree of proteolysis of κ-casein, α, in skim milk at three different concentrations of rennet and three different concentrations of casein showed that viscosity was a function of α until the former reached its minimum value. Then the relation between viscosity and α depended on the enzyme concentration. This is considered to be caused by casein micelles starting to aggregate at this point. The minimum in viscosity was found when α was between 0·6 and 0·7, indicating that casein micelles started aggregating at a lower degree of proteolysis than was believed earlier. The rate of gel firming was found to depend on the concentration of added rennet even after κ-casein was completely proteolysed. The results demonstrated that both proteolysis of κ-casein and aggregation of casein micelles must be taken into account when modelling the renneting reaction.

Microscopic observation of the effect of some reagents on the physical state of casein

1960 ◽  
Vol 27 (3) ◽  
pp. 353-360 ◽  
Author(s):  
N. King
Keyword(s):  
Lactic Acid ◽  
Guanidine Hydrochloride ◽  
Sodium Dodecyl ◽  
Skim Milk ◽  
Potassium Thiocyanate ◽  
Bond Breaking ◽  
High Concentration ◽  
Casein Micelles ◽  
Visible Effect ◽  
Cheese Curd

SummaryObservations were made by anoptral phase-contrast microscopy of the effect of various reagents on the state of dispersion of casein micelles in skim-milk and in lactic acid and rennet coagula. Among the hydrogen-bond-breaking reagents, urea at higher (4M) concentration dispersed the casein micelles in skim-milk and in acid and rennet coagula. Sodium salicylate was effective at low (M) concentration. Guanidine hydrochloride at low concentration caused aggregation of the micelles in skim-milk but at high concentration caused dispersion, while at both concentrations it dispersed acid and rennet coagula. Lithium iodide and potassium thiocyanate flocculated the casein in skim-milk, but dispersed it in both types of coagula. Flocculation in skim-milk by these reagents was followed by slow coalescence of the casein.At substantially lower molar concentrations, sodium dodecyl sulphate, an anionic detergent, which attacks either the hydrophobic bonds or the salt linkages in proteins, dispersed micelles and both types of coagula. Sodium thioglycollate, a disulphide-bond-breaking reagent, had no visible effect on the casein.In rennet coagulum in which the calcium bridges have been destroyed by the sequestering action of EDTA or in lactic acid coagulum, urea at low concentrations caused a quick and almost complete coalescence of casein. Fibres were formed in the rennet coagulum when the coalesced material, which presumably consists of randomly coiled chains of unfolded casein macromolecules, was subjected to stretching or flowing. Similar chemical and physical conditions would appear to prevail when fibre formation takes place in cheddaring cheese curd.

644. The influence of penicillin on the manufacture and ripening of Cheddar cheese

1956 ◽  
Vol 23 (3) ◽  
pp. 355-360 ◽  
Author(s):  
H. R. Whitehead ◽  
D. J. Lane
Keyword(s):  
Adverse Effect ◽  
Direct Effect ◽  
Acid Production ◽  
Cheddar Cheese ◽  
Poor Quality ◽  
Large Excess ◽  
Ripening Process ◽  
Cheese Making ◽  
Cheese Curd ◽  
Short Time

The addition of penicillin to cheese milk had the effect of delaying acid production by starter in the cheese curd; any effect on cheese quality could be traced to the delay in acid production and to a high final pH in the cheese. There was no indication of any direct effect of penicillin on the ripening process.A concentration of 0·10 unit/ml. of penicillin in the cheese milk was a borderline amount with the particular starters which were used. Cheese quality was sometimes adversely affected. A smaller concentration (0·05 unit/ml.) delayed the cheese-making process slightly but had no adverse effect in final cheese quality. Higher concentrations regularly resulted in poor quality cheese.Penicillinase added to cheese milk neutralized any penicillin present but with a short time of contact of about 30 min., a large excess of penicillinase had to be used.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

Preparation of Sands Modified by Aluminous Salt and its Adsorption Capability of CD2+

2011 ◽  
Vol 130-134 ◽  
pp. 856-859
Author(s):  
Chun Sheng Ding ◽  
Yang Ping Fu ◽  
Qian Fen Zhu ◽  
Jing Fu
Keyword(s):  
Specific Surface ◽  
Surface Area ◽  
Influencing Factors ◽  
Removal Efficiency ◽  
Specific Surface Area ◽  
Quartz Sand ◽  
Ph Value ◽  
Alkaline Condition ◽  
Initial Concentration ◽  
Adsorption Capability

In this experiment quartz sand was chosen as a carrier to be coated by aluminous salt under alkaline condition, and then the specific surface area was tested, and the adsorption capability and Cd2+ removal influencing factors of modified sand were studied. The investigation results showed that the specific surface area of modified sand was 75.244m2/g which was 9.38 times of that of original sand; the removal efficiency of Cd2+ by aluminous salt modified sand reached 59% contrast to 39% of original sand with pH 7.00. It was also found that the removal efficiency of Cd2+ by the aluminous salt modified sand was reduced with the increase of initial concentration of Cd2+ solution, and was enhanced with the increase of pH value, the Cd2+ removal efficiency was almost 71% with pH 9.0.

20. Pasteurised Milk for Cheddar Cheese Making. II: The Mineral Content of Cheddar Cheese

1931 ◽  
Vol 2 (2) ◽  
pp. 176-178 ◽  
Author(s):  
George M. Moir
Keyword(s):  
Mineral Content ◽  
Cheddar Cheese ◽  
Ripening Period ◽  
Cheese Making

The preceding investigation left a little doubt as to the effect produced by pasteurisation of clean milk upon the flavour of the mature cheese. For although the cheese made from milk, flash-pasteurised at 165° F., appeared to develop a desirable flavour more rapidly than the raw control throughout the greater part of the ripening period, yet at the end this was spoilt by a very slight bitterness.

Modelling of heat stability and heat-induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

2018 ◽  
Vol 71 (3) ◽  
pp. 601-612 ◽  
Author(s):  
Joseph Dumpler ◽  
Felicitas Peraus ◽  
Verena Depping ◽  
Bryndís Stefánsdóttir ◽  
Martin Grunow ◽  
...  
Keyword(s):  
Skim Milk ◽  
Heat Stability ◽  
Casein Micelles ◽  
Induced Aggregation

Study on Decolorization of Wastewater Containing Acid Orange II by Adsorption on Expanded Graphite

2011 ◽  
Vol 183-185 ◽  
pp. 873-876
Author(s):  
Jun Jie Yue ◽  
Xing Long Jin ◽  
Zhao Hui Jin
Keyword(s):  
Ph Value ◽  
Expanded Graphite ◽  
Orange Ii ◽  
Dye Wastewater ◽  
Temperature Level ◽  
Initial Concentration ◽  
Acid Orange ◽  
Ph Values ◽  
Simulated Wastewater ◽  
Acid Orange Ii

In this paper, the adsorption and decolorization capability of expanded graphite (EG) on the simulated wastewater containing Acid Orange Ⅱwere studied. The experimental results show that the initial concentration of wastewater, the dosage of EG, the pH value and the temperature all have greater effects on the decolorization ratio of simulated Acid Orange Ⅱ wastewater. The dye- wastewater containing lower concentration(＜150 mg/L) of Acid Orange Ⅱ is more suitable to be treated by EG, and approximately 100 mg/L is the preferable concentration. The decolorization ratio increases with the increment of the dosage of EG and the temperature level, but the growth rate obviously decreases at the higher initial concentration. All the decolorization ratios under strong acidic (pH<5) and alkalic (pH>11) conditions are higher than that at the range of 5-11 pH values, the highest value even reaches over 94%, while the decolorization ratio under the latter conditions are only between 75% and 85%.

Sign in / Sign up

Export Citation Format

Share Document