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Cheese Yield (cheese + yield)
Selected AbstractsFresh cheese from camel milk coagulated with CamiflocINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2008IBTISAM E M EL ZUBEIR ABSTRACT Camel milk was processed into cheese using Camifloc and calcium chloride. Two types of cheeses were produced from camel milk, using Camifloc (CF cheese) and CaCl2 in addition to Camifloc (CFCC cheese). The study revealed the usefulness of Camifloc in coagulation of camel milk. The time of coagulation was found to be about 2,3 h, and the yield of CFCC cheese was found to be higher than the CF cheese, while a shelf life of 4 days was obtained for both cheeses. Both cheeses showed nonsignificant variations in compositional content except for the percentages of protein and ash, which showed significant differences at P < 0.001 and P < 0.05. Sensory evaluation by taste panellists was conducted to determine the acceptability of cheeses during the storage periods. Differences were found between the CF cheese and the CFCC cheese in saltiness and overall acceptability, and higher mean scores were recorded for the CF cheese than the CFCC cheese. The study recommends the use of Camifloc in making cheese from camel milk; and if CaCl2 is added, it can improve the cheese yield. However, we suggest that the rate of salting should be reduced, and further drying and storage of the cheese should be done. [source] Maribo cheese manufactured with concentrated milk: characteristics, maturation and yieldINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2000C BRITO Research was carried out to study the feasibility of making maribo cheese using milk fortified by the addition of skim milk powder. A control (T-C) with 82 g l -1 solids-non-fat (SNF) and 32 g l -1 milk fat was included, along with three treatments with 11.7 (T-1), 14.6 (T-2) and 16.6 g l -1 SNF (T-3) and standardization of the milk fat. Some chemical characteristics of the cheese milks and of the endproducts were studied and, in addition, cheese yield and the progress of maturation were monitored. It was observed that, as maturation proceeded in all treatments, there was a steady increase in the ripening index (soluble nitrogen/total nitrogen %), which indicates a progressive advance of proteolysis. Nevertheless, there were significant differences (p <.05) between the ripening indices of the control and the rest of the treatments. Furthermore, as the extent of maturation increased, ,sl -casein was degraded more than ,-casein. The yield of cheese increased proportionally as the concentration of non-fat-solids in the milk increased. [source] THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET-INDUCED GEL FORMATIONJOURNAL OF TEXTURE STUDIES, Issue 4 2008STEPHAN THOMANN ABSTRACT The effects of the independent variables, milk homogenization pressure (p1), concentration factor of milk microfiltration (i) and pH on the rheological properties of rennet milk gels were studied. Nondestructive oscillatory rheometry was used to determine rennet coagulation time (RCT), curd firming rate (CFR) and cutting time (CT). A central composite design, comprising two levels of i (1 and 2), pH (6.4 and 6.6) and p1 (0 and 8 MPa), was applied. Second-order polynomial models successfully described (R2 > 0.92) the relationship between processing parameters and rheological properties of the gels. pH had the most important influence on RCT, while CFR and CT were strongly influenced by i, pH and the interaction of i and pH. In contradiction to studies on active filler interactions for acid milk gels, a discrepancy was observed between results obtained by compression test and rheometry. Rennet gel firmness strongly decreased with a rise in p1 when measured using the compression test, whereby CFR increased with an increase in p1 when measured using rheometry. The latter result corresponds to higher storage modulus values after a certain time indicating higher gel stiffness. This effect was stronger for concentrated milk than for unconcentrated milk. PRACTICAL APPLICATIONS The use of microfiltration (MF) and homogenization may reduce raw material and processing time in conventional cheese manufacture. However, MF markedly influences milk composition, and homogenization alters the particle size distribution of fat globules. Hence, both technologies may influence rennet-induced gel formation, syneresis, cheese composition and quality. Curd firmness of homogenized milk is often too weak to resist the extensive curd treatment applied in semi-hard cheese manufacture which causes loss of curd fines during the syneresis process and finally decreases cheese yield. MF leads to high curd firmness if cutting is not performed at the appropriate time, which unnecessarily extends processing time. The study of the effect of the individual treatments, as well as of the combination of both on rennet-induced gel formation, is the first important step to evaluate their impact on further processing steps in cheese making. The combination of both technologies may overcome the antagonistic effect of the individual technology as low curd firmness due to homogenization can be compensated by MF that increases curd firmness and vice versa. [source] Milk Protein Analysis Using a Micro Fabricated Sieve: A Promising PossibilityJOURNAL OF FOOD SCIENCE, Issue 3 2001C.S. Rao ABSTRACT: In cheese making, proteins present in the micellar phase, i.e., ,, ,, ,, , casein and their variants, determine the yield and properties of the final product (Walsh and others 1995). The current milk prices are based on solid components, that is, fat, total protein and other solids. However, the cheese yields are extremely sensitive to variations in protein sub-components. Thus, total protein content, although a simple measure of yield, is not the most accurate one. In the future, the food industry might require simple tools to analyze protein components in a given sample of milk. Two features of such a tool, portability and accuracy, would be invaluable. In this article, a protocol for design of a micro-scale sieve for the separation of proteins is conceived. [source] VISCOELASTIC PROPERTIES OF WHITE FRESH CHEESE FILLED WITH SODIUM CASEINATEJOURNAL OF TEXTURE STUDIES, Issue 4 2000C. LOBATO-CALLEROS ABSTRACT The yield, moisture loss and viscoelastic properties of white fresh cheeses containing sodium caseinate were determined and compared to those of a reference cheese without sodium caseinate. Added sodium caseinate resulted in higher cheese yields and lower moisture losses during aging. Creep compliance tests were performed on the cheeses using a parallel plate viscoelastometer. Multiple regression analysis of the experimental data provided first order models that explain the variation of most of the viscoelastic parameters of the white fresh cheeses in terms of sodium caseinate level, moisture content, aging and pH. The instantaneous elastic compliance and the Newtonian viscosity increased with moisture content and pH, respectively. The retarded elastic compliances increased and the first retardation time decreased during aging. The influence of sodium caseinate on most of the viscoelastic parameters was significant. [source] | ||||||||||