Effect of different time intervals on the viscosity of batter and on the sensory qualities of puras (pancakes) prepared using chhana and paneer whey

The viscosity of pura (pancakes) batter samples prepared with bovine, buffalo and mixed wheys (80 : 20 whey to water) was measured at different time intervals at a temperature of 25  ±  2°C using a Brookfield viscometer (LVT 98534). The viscosity of sweet pura batter samples increased after 1 h, remained constant for another 2 h and then decreased, whereas the viscosity of salty pura batter samples increased from freshly prepared batter to 1 h and then remained constant. Sensory evaluation of both sweet and salty puras at different time intervals from batter preparation was also carried out. The overall acceptability scores for sweet puras prepared using bovine milk chhana whey, buffalo milk paneer whey and mixed milk chhana whey and stored for up to 4 h at 25  ±  2°C and for 24 h at 4–5°C were not significantly different, and the same conclusion applied to salty puras made from bovine milk chhana whey. It was concluded that sweet and salty pura batters can be prepared from any chhana or paneer whey.     

Preparation and composition of chhana whey powders using membrane processing techniques

Chhana is a traditional Indian product used widely in the confectionery industry. It is produced from cow's milk by a combination of heat and acid coagulation. Chhana whey contains about 6% milk solids yet the vast majority is wasted which leads to pollution problems. This study describes the chemical composition and various options for utilisation of chhana whey using membrane processes. Chhana whey powder containing 956 g kg^?1 total solids, 750 g kg^?1 lactose, 21 g kg^?1 protein. 60 g kg^?1 fat, 65 g kg^?1 ash was produced following concentration of chhana whey by reverse osmosis. Chhana whey protein concentrate powders containing 270, 350, 400 and 580 g kg^?1 protein were produced following ultrafiltration or diafiltration of chhana whey.     

Studies on the use of acidified and cultured whey as coagulant in the manufacture of paneer

Acidified and cultured whey were used as coagulants in the manufacture of paneer at coagulation temperatures of 80 and 90°C. The yield and recovery of fat, total solids and the sensory and textural qualities were studied. It was observed that the yield of paneer decreased with increase in coagulation temperature from 80 to 90°C, and the use of acidified and cultured whey further increased the yield of paneer. The percentage recovery of fat and total solids was not greatly influenced by coagulation temperature. However, recovery of these was optimum in paneer made using cultured whey of Lactobacillus acidophilus and acidified whey at 1%. The Streptococcus lactis -cultured whey yielded lowest fat and total solids. No significant differences ( P  > 0.05) were observed in all the sensory attributes of paneer made at 80°C using cultured or acidified whey. At 90°C, the sensory score for body and texture differed significantly ( P  < 0.05). The use of cultured whey with S. lactis resulted in paneer with a soft and loose body and open texture, and was not found suitable for paneer-making.     

Studies on the storage stability of oil-based paneer pickle

The recipe for oil-based paneer pickle was standardized on the basis of sensory evaluation. During storage, there was a significant decrease in moisture, fat and protein content and a significant increase in acidity, free fatty acids and peroxide value at both room temperature and refrigeration temperature in all the packaging materials. The sensory score of the pickle remained in the 'liked very much' range up to the end of the storage period. The pickle remained microbiologically safe and was acceptable up to 2 months of storage at both storage temperatures. The pickle packed in glass jars and stored at refrigeration temperature was found to be the most acceptable.     

An investigation of varying composition and processing conditions on the organoleptic properties of chhana spread

Trials were conducted to standardise the buffalo milk chhana spread by using whey and buttermilk. The milk was standardised to 4% fat and 9% milk solids‐not‐fat and chhana was prepared. The chhana was blended with different quantities of water (0%, 10%, 20%, 30% and 40%) at varying blending temperatures (65, 70, 75, 80 and 85°C) and blending times (2, 3 and 4 min). The chhana spread was prepared by using different levels of oil (0%, 5%, 7.5%, 10% and 12.5%), cream containing 40% fat (0%, 10%, 20%, 30% and 40%) and salt (0%, 0.5%, 0.75%, 1.0%, 1.25% and 1.5%). It was observed that chhana spread prepared by using 20% water, 80°C blending temperatures and 3 min and 0.75% salt scored maximum for body and texture, spreadability and overall acceptability. This chhana spread was further incorporated with buttermilk or whey either alone each at 20% or in combination each at 10% by substitution of water. Incorporation of buttermilk or whey significantly (P < 0.05) improved the chemical and sensory quality of chhana spread and had better texture.     

Electrophoretic studies of chhana whey and effect of temperature and time of storage on its quality

Chhana whey contains less protein than Cheddar cheese whey, acid casein and cottage cheese whey, and the protein composition is quite different. Electrophoretic methods demonstrated that most of the proteins in chhana whey were denatured, and there was considerable variation in the protein composition between samples of chhana whey and paneer whey obtained from different sources. The effect of storage temperature and time (up to 10 h at 40°C, 50°C, 60°C, 70°C and 80°C) on the quality of chhana whey was investigated. There were no significant changes in the pH and titratable acidity in any of these cases. Electrophoretic separation showed no qualitative changes in the protein composition pattern of chhana whey after up to 10 h of storage at 70°C.     

Optimization of the process variables for the preparation of processed paneer using response surface methodology

Models capable of predicting the quality and yield of processed paneer have been developed using response surface methodology to determine the optimum processing conditions. Three and four-dimensional response surfaces were drawn and the individual contour plots of the different responses were superimposed, and regions meeting the maximum sensory score (29.50–30.75) and yield (9.50–10.50 g/100 g) were identified at 70.1±2.0 °C at 4.85±0.23 pH and 2.908±0.113 g/kg stabilizer concentration. These predicted values for optimum process conditions were in good agreement with experimental data.     

乳清多肽的制备及其发酵饮料的开发

研究了乳清多肽的制备、性质及其发酵饮料的开发,结果表明,碱性蛋白酶比中性蛋白酶水解乳清蛋白的能力强,且更经济,水解最佳条件为加酶量为7000(U/g蛋白)、底物添加量为5%、水解温度为60℃、水解初始pH值为8.5,最大乳清蛋白水解度可达到22.45%。最优酒精发酵条件为接种量5%、初始pH7.5、温度22℃、时间45h。乳清多肽发酵饮料的配方为酸量0.1%,蔗糖量为8%,-β环状糊精量为0.5%。     

Understanding the effect of milk composition and milking season on quality characteristics of chhana

The quality characteristics of chhana varied due to the milk composition (cow‐, buffalo‐, and mixed‐ milk) which in turn was affected by the milking season (summer and winter). Upon heating and acidification of milk samples water holding phenomena and denatured protein association within and with other components lead to variation in both macroscale properties (color, texture, and rheology) and molecular bonding patterns (FTIR character). Yield, lightness (L* value), textural firmness, and elastic modulus of chhana increased with increasing proportion of buffalo milk in mixed milk due to higher total solids and less moisture content in both the seasons. Total protein, fat, water, and interaction between them and extent of hydrogen bonding significantly affected the rheological and textural properties of chhana samples.     

Effect of milk protein standardisation using buffalo milk protein co-precipitates on the texture,composition and yield of paneer

Buffalo milk was utilised for preparing paneer samples after standardisation of protein:fat ratio to 0.68 with the addition of buffalo milk protein co-precipitates (BMPC). These paneer samples along with control paneer (from buffalo milk) were analysed for yield, composition, microstructure, sensory, texture profile and protein loss in whey during manufacture. Paneer prepared using BMPC was considerably higher in yield and recovery of total solids, protein and calcium content than control paneer and could withstand the frying conditions in terms of retention of shape and integrity. Texture profile analysis and microstructure evaluation revealed the differences in textural properties of paneer samples prepared using BMPC with control paneer.     

Cottage cheese whey as an ingredient of cottage cheese dressing mixes

The objective of this study was to formulate and develop a good quality cottage cheese dressing using acid whey as the main ingredient. Up to 72% of cottage cheese whey was used in the dressing mixes. The percentage of fat (4.10–5.05%) and total solids (19.41–20.24%) approached the desired level and was within the legal limits for regular cottage cheese. Sensory evaluation scores for flavour, body/texture and appearance were not adversely affected by the use of acid whey. The sensory evaluation scores for all four products made with whey- or skimmed milk-based dressings were higher than the commercial control.     

乳清蛋白-甘油二酯纳米乳液制备及其质量评价的研究

采用高压均质法制备乳清蛋白-甘油二酯纳米乳液,以粒径和包埋率为综合指标,在单因素实验的基础上,采用响应面分析法优化纳米乳液的制备条件,并对纳米乳液的表面性质、表征、温度、氧化及贮藏稳定性进行研究。结果表明,乳清蛋白-甘油二酯纳米乳液的最佳工艺条件为:壁材浓度15.83%,壁芯比3.35∶1,乳化剂添加量4.02%,此时,纳米乳液的包埋率最高,为75.5%。纳米乳液带负电,分布均匀,平均粒径在142 nm左右,有明显的壳核结构,包被效果较好。纳米乳液在80℃以下具有较好的稳定性,且能有效延缓甘油二酯的氧化,最佳贮藏温度为4℃。     

Optimisation of consolidation and whey drainage during the process of Paneer pressing

Test cells of various profiles (circular, square, rectangle) were designed to conduct experiments to evaluate consolidation mechanism and drainage of whey during Paneer pressing. The milk coagulum was subjected to different pressure levels (1.0–3.5 kg/cm²) for different time periods (300, 600, 900 s). The non-dimensional whey expression ratio (WER) during pressing followed an exponential relationship with pressure, and the maximum value for WER ranged from 20.5 to 23.0 for the test cells. The visco-elastic consolidation process was adequately described using Kevin–Voigt models. The void ratio, porosity and consolidation ratio were estimated by the Terzaghi consolidation test.     

Studies on physicochemical and functional properties of commercial sweet whey powders

The objective of this study was to characterize variation and interrelatedness among primary functional and compositional parameters of commercially available sweet whey powders. Samples representing different plants/processes and cheese types were assayed for foaming capacity, foam stability, pH, protein content, soluble protein, turbidity, color, particle size distribution, lipid, and moisture. Data were analyzed using principal component analysis. Foaming capacity and stability varied from 10 to 220% and 0.1 to 14 min, respectively. Protein content and solubility ranged from 8.5 to 17.6% and 3.7 to 14.1%, respectively. Lipid content of sweet whey powder varied from 0.03 to 2.00%. The two main functional properties, foaming and protein solubility, did not show significant correlation with each other. Foaming properties showed a positive correlation to particle size and L* or lightness value, and negative correlation to lipid content. Protein solubility showed positive correlation with protein content and negative correlation with turbidity of the sample. Foaming behavior, protein, and particle size attributes were the main variables responsible for grouping of samples. Sweet whey powders from the same dairy plants were grouped together. The direct or indirect significance of these relationships to processing is detailed in this study.     

Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage

The microbiological and sensory quality of blood pancakes and vacuum-packed cooked ring sausages were studied one day after production, on the sell-by date and one week after the sell-by date. Samples were taken straight from 5 manufacturing plants, stored at 4°C and analyzed by 3 different laboratories using similar methods. Blood pancakes contained high numbers of aerobic organisms and yeasts. The principal sensory defects were visible mould spots, rancid odour and musty taste. A correlation between taste and microbiological counts was observed. Bacillus cereus was observed in some samples and may constitute a potential health hazard when temperature abuse occurs. Cooked ring sausages showed good microbiological and sensory quality after production. Aerobic plate counts and lactobacilli numbers increased during storage. The main defects in sensory analysis were fermented, sour aroma and taste. No correlation between taste and microbiological counts could be determined. The store shelf-lives (sell-by periods) of blood pancakes and cooked ring sausages set by the manufacturers, 7–11 and 20–28 days, respectively, can be considered overly optimistic. Differences between laboratories were observed in the sensory analyses.     

The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk)

Chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) can be used as a raw material for the manufacture of various types of sweets popular all over India. Texture Profile Analysis (TPA), using an Instron Universal Testing Machine, was used to determine the effect of different coagulants on the textural characteristics of chhana. Chhana was made using three different coagulants: citric acid, lactic acid and calcium lactate, at five different concentrations, 0.5, 1, 2, 4 and 8%. Two types of dilution media, distilled water and acid whey, were used. The textural characteristics obtained when aqueous 0.5% citric acid, aqueous 0.5% lactic acid and 4–8% calcium lactate solutions, using acid whey as the solvent, gave similar TPA readings to normal chhana.     

Efficient encapsulation of fish oil: Capitalizing on the unique inherent characteristics of whey cream and hydrolyzed whey protein

The effects of protein concentration and of blending a phospholipid-rich whey coproduct, Procream (Salibra 700 Procream, Glanbia Nutritionals), with intact or hydrolyzed whey protein concentrate, on fish oil microencapsulation efficiency and oxidative stability were assessed. Trypsin and protease M, from Aspergillus oryzae, were used to produce 2 unique hydrolysates. All microcapsules had excellent encapsulation efficiencies (>92%) and good physical properties, regardless of protein content and Procream inclusion. Intact α-lactalbumin and β-lactoglobulin and their peptides were involved in stabilizing oil droplets. Disulfide interchange resulted in formation of protein aggregates, which were more pronounced in samples containing Procream. Although all microcapsules had relatively good oxidative stability, most had better stability at 2 versus 0.5% protein. Protease M hydrolysate + Procream microcapsules had the highest stability, regardless of protein content. Results demonstrated that Procream, at a reduced protein inclusion level, can partially replace more expensive whey protein ingredients in microencapsulation, when blended with a select hydrolysate.     

乳清酿酒工艺条件的研究

以乳清蛋白多太水解液为底物，利用混合酵母进行发酵，优化培养条件：接种量8％，起始pH值6，5，温度28℃，乙醇产量可达到3．95％以上，发酵度达60％，风味调配最佳组合为：酸量＝0．1％，糖量＝7．0％，β－环状糊精＝0．6％，多肽乳表酒与去蛋白乳清酒相比，营养成分和风味均得到明显改善。