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M P Christian C Grainger B J Sutherland J J Mayes M C Hannah B Kefford 《The Journal of dairy research》1999,66(3):357-363
The effects of supplementing a basal diet of silage and hay with increasing amounts of harvested spring pasture, or with lupin and wheat, on the composition of milk and the consequent effects on cheese composition and yield were investigated in an indoor feeding study. Milk was collected from five groups of eight cows in mid lactation offered different diets and manufactured into Cheddar cheese on a pilot scale. Milk from cows given the lupin-wheat (LW) and the high pasture level (HP) diets produced low moisture cheese. Cheese produced with milk from cows given the control diet was high in moisture content compared with that made with milk from cows offered the LW diet. Cheese yields from the milk of cows offered the HP and LW diets were greater than from the milk of cows on the control diet, and were associated with the higher casein concentrations of these milks. Casein number was higher in milk from diets supplemented with pasture but was not an indicator of the functional properties of milk that affected cheese moisture. The proportion of beta-casein in milk from cows offered the HP diet was higher and that of gamma-casein lower than in milk from cows given the LW supplement, although cheese moisture content was similar with both diets. Milk from cows offered the HP diet had a greater inorganic P concentration than that from cows given the LW diet, although the dietary intake of P was higher for the LW diet. The significance of the effect of dietary P intake on the concentration of inorganic P in milk and hence its suitability for cheesemaking was apparent when dietary P intake was low, as shown in milk produced by cows offered the control diet. 相似文献
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Over a 14-month period, bulk tank milk was collected twice a week and was adjusted with cream and skim milk powder to provide six levels each of fat and protein varying from 3·0 to 4·0%. Milk samples were analyzed for total solids, fat, protein, casein, lactose and somatic cell count and were used for laboratory-scale cheesemaking. Data obtained from the milk input and the cheese output were used to determine actual, moisture adjusted, theoretical yield, and efficiency of yield. Least squares analyses of data indicated that higher cheese yields were obtained from higher fat and protein contents in milk. Higher yield efficiency was associated with higher ratios of protein to fat and casein to fat. Regression analysis indicated that a percentage increase in fat content in milk resulted in an increase of 1·23–1·37% in moisture adjusted yield in the different protein levels. For a similar increase of protein in milk, there were 1·80–2·04% increase in moisture adjusted yields in different fat levels. 相似文献
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Shakeel-Ur-Rehman Nana Y Farkye Maryanne Drake 《International Journal of Dairy Technology》2003,56(2):94-98
Reduced-fat Cheddar cheese (RFC) was manufactured from standardized milk (casein/fat, C/F ˜ 1.8), obtained by (1) mixing whole milk (WM) and skim milk (SM) (control) or (2) mixing liquid milk protein concentrate (LMPC) and 35% fat cream (experimental). The percentage yield, total solid (TS) and fat recoveries in the experimental RFC were 22.0, 63.0 and 89.5 compared to 9.0, 50.7 and 87.0 in the control RFC, respectively. The average % moisture, fat, protein, salt and lactose were 40.7, 15.3, 32.8, 1.4 and 0.07%, respectively, in the experimental cheese and 39.3, 15.4, 33.0, 1.3 and 0.10%, respectively, in the control cheese. No growth of nonstarter lactic acid bacteria (NSLAB) was detected in the control or the experimental cheeses up to 3 months of ripening. After 6 months of ripening, the experimental cheese had 107 cfu NSLAB/g compared to 106 cfu/g in the control. The control cheese had higher levels of water-soluble nitrogen (WSN) and total free amino acids after 6 months of ripening than the experimental cheese. Sensory analysis showed that the experimental cheeses had lower intensities of milk fat and fruity flavours and decreased bitterness but higher intensities of sulphur and brothy flavours than in the control cheese. The experimental cheeses were less mature compared to the control after 270 days of ripening. It can be concluded from the results of this study that LMPC can be used in the manufacture of RFC to improve yield, and fat and TS recovery. However, proteolysis in cheese made with LMPC and cream is slower than that made with WM and SM. 相似文献
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The quality of Cheddar cheese made from seasonal and standardized milk has been assessed over a 12-month period. There was a slight consumer preference for cheese made from seasonal milk, but the difference was small and unlikely to be of commercial significance. Grade scores for cheese 'body' were not reflected in a consumer taste panel assessment of the quality of the mature cheese. 相似文献
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通过对切达奶酪p H、水分含量、产率、质构和融化性的测定,研究了低脂乳的不同热处理工艺对其品质的影响。结果表明:3个不同热处理工艺下乳清蛋白变性率分别为17.5%、35.1%和68.3%。随着热处理强度的增大,切达奶酪的p H和融化性下降,水分含量和产率提高,质构指标中的硬度、弹性、内聚性和咀嚼度下降,黏着性上升。利用扫描电镜和电泳技术分析不同热处理工艺对奶酪品质造成的差异。结果表明:随着热处理强度的增大,乳清蛋白变性率增大,形成的大分子聚合物被截留在奶酪的网状结构中,影响了酪蛋白的聚集,进而对其品质产成了影响。 相似文献
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Two sets of Cheddar cheese were made in which the milk protein level (%, wt/wt) was increased from 3.3 (Control A, CA) to 3.6 (set A) or from 3.3 (control B, CB) to 4.0 (set B) by the addition of phosphocasein (PC), milk protein concentrate (MPC), or freshly prepared ultrafiltered milk retentate (UFR). The cheeses were denoted CA, PCA, MPCA, and UFRA from set A, and CB, PCB, MPCB, and UFRB, from set B, respectively. The level of cheese moisture decreased significantly on increasing milk protein level from 3.3 to 3.6 or 4.0% (wt/wt), but was not affected significantly by the method of protein standardization. The percentage milk fat recovered to cheese increased significantly on increasing the level of milk protein from 3.3 to 3.6% (wt/wt) with PC, and from 3.3 to 4.0% (wt/wt) with PC, MPC, and UFR. Increasing milk protein level from 3.3 to 4.0% (wt/wt) with PC significantly increased the percentage of milk protein recovered to cheese. Actual cheese yield increased significantly with milk protein level. The yield of cheese per 100 kg of milk normalized to reference levels of fat (3.4%, wt/wt) and casein (2.53%, wt/wt) indicated no significant effects of protein content or standardization treatment on yield. However, the moisture-adjusted yield per 100 kg of milk with reference levels of fat and casein increased significantly on increasing the protein content from 3.3 to 3.6% (wt/wt) with MPC and from 3.3 to 4.0% (wt/wt) with PC, MPC, and UFR. 相似文献
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The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality
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Milk composition varies with season owing to stage of lactation and variation in diet and weather. Variation in the concentration of milk protein is conducive to inconsistency in cheese yield, composition and quality especially where standard operating procedures are not objectively standardised with reference to casein content. Milk protein standardisation (e.g. to 4.5%) by low‐concentration factor ultrafiltration (LCFUF) or microfiltration (LCFMF) provides an effective means of obtaining more consistent cheese manufacture. Consequently, LCFUF is now widely practised. The benefits of LCFUF and LCFMF and the effect of key processing parameters on the quality of cheese from protein‐standardised milk are reviewed. 相似文献
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Concentrated suspensions of a denatured protein-fat complex were prepared by centrifugation of whey which had been heated in acid conditions. Significant improvements in cheese yield were obtained on adding the concentrate to milk for cheesemaking before renneting. A maximum increase in yield of 7% was attained in manufacturing Cheddar cheese which satisfied the legal requirements for moisture content. No consistent texture or flavour defects were evident in the cheese during the first jive months of maturation. 相似文献
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A. Rulikowska K.N. Kilcawley I.A. Doolan M. Alonso-Gomez A.B. Nongonierma J.A. Hannon M.G. Wilkinson 《International Dairy Journal》2013,28(2):45-55
The effect of varying salt (sodium chloride) addition levels of 0.50%, 1.25%, 1.80%, 2.25%, 2.50% and 3.00% (w/w) on the quality of Cheddar cheese was assessed. Reducing the salt adversely impacted Cheddar flavour and texture. The key compositional parameters of moisture-in-non-fat-substances and salt-in-moisture were most affected. Decreasing salt resulted in a concomitant reduction of pH, a slight reduction in buffering capacity and an increase in water activity and growth of starter and non-starter lactic acid bacteria that resulted in enhanced proteolysis. Lipolysis was not impacted by salt reduction. To produce quality reduced salt Cheddar cheese cognisance must be taken on how to reduce proteolysis, limit growth of NSLAB, reduce water activity, achieve pH 5.0–5.4 by modifications to the cheese making procedure to create a more appropriate environment for selected starter and/or adjunct cultures to generate acceptable Cheddar flavour and texture. 相似文献
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B. A. LAW ZENA D. HOSKING HELEN R. CHAPMAN 《International Journal of Dairy Technology》1979,32(2):87-90
Organoleptic assessments by the NIRD panel of Cheddar cheeses made with Streptococcus cremoris NCDO 924 or 1986, either in enclosed vats excluding nonstarter flora or in open vats, showed that high viable starter populations in curd did not give stronger-flavoured cheese, but led to the development of bitterness. Cheeses made in open vats developed typical flavour more rapidly than those made in enclosed vats. Maturation temperature was the most important factor in determining the flavour intensity; cheese ripened at 13d?C for six months had stronger flavour than corresponding ones ripened at 6d?C for nine months, irrespective of the starter or vat used. 相似文献
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Effect of proteolysis during Cheddar cheese aging on the detection of milk protein residues by ELISA
Katherine O. Ivens Joseph L. Baumert Robert L. Hutkins Steve L. Taylor 《Journal of dairy science》2017,100(3):1629-1639
Cow milk is a common allergenic food, and cow milk-derived cheese retains an appreciable level of allergenicity. The specific and sensitive detection of milk protein residues in foods is needed to protect milk-allergic consumers from exposure to undeclared milk protein residues contained in foods made with milk or milk-derived ingredients or made on shared equipment or in shared facilities with milk or milk-derived ingredients. However, during cheese ripening, milk proteins are degraded by chymosin and milk-derived and bacterial proteases. Commercial allergen-detection methods are not validated for the detection of residues in fermented or hydrolyzed products. The objective of this research was to evaluate commercially available milk ELISA kits for their capability to detect milk protein residues in aged Cheddar cheese. Cheddar cheese was manufactured at a local dairy plant and was aged at 5°C for 24 mo, with samples removed at various time points throughout aging. Milk protein residues and protein profiles were measured using 4 commercial milk ELISA kits and sodium dodecyl sulfate-PAGE. The ELISA data revealed a 90% loss of milk protein residue signal between the youngest and oldest Cheddar cheese samples (0.5 and 24 mo, respectively). Sodium dodecyl sulfate-PAGE analysis showed protein degradation throughout aging, with the highest level of proteolysis observed at 24 mo. Results suggest that current commercial milk ELISA methods can detect milk protein residues in young Cheddar cheese, but the detection signal dramatically decreases during aging. The 4 evaluated ELISA kits were not capable of detecting trace levels of milk protein residues in aged cheese. Reliable detection of allergen residues in fermented food products is critical for upholding allergen-control programs, maintaining product safety, and protecting allergic consumers. Furthermore, this research suggests a novel use of ELISA kits to monitor protein degradation as an indication of cheese ripening. 相似文献
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《International Dairy Journal》2000,10(1-2):33-44
Cheddar cheeses were made from pasteurised milk (P), raw milk (R) or pasteurised milk to which 10 (PR10), 5 (PR5) or 1 (PR1) % of raw milk had been added. Non-starter lactic acid bacteria (NSLAB) were not detectable in P cheese in the first month of ripening, at which stage PR1, PR5, PR10 and R cheeses had 104, 105, 106 and 107 cfu NSLAB g−1, respectively. After ripening for 4 months, the number of NSLAB was 1–2 log cycles lower in P cheese than in all other cheeses. Urea–polyacrylamide gel electrophoretograms of water-soluble and insoluble fractions of cheeses and reverse-phase HPLC chromatograms of 70% (v/v) ethanol-soluble as well as -insoluble fractions of WSF were essentially similar in all cheeses. The concentration of amino acids were pro rata the number of NSLAB and were the highest in R cheese and the lowest in P cheese throughout ripening. Free fatty acids and most of the fatty acid esters in 4-month old cheeses were higher in PR1, PR5, PR10 and R cheeses than in P cheese. Commercial graders awarded the highest flavour scores to 4-month-old PR1 cheeses and the lowest to P or R cheese. An expert panel of sensory assessors awarded increasingly higher scores for fruity/sweet and pungent aroma as the level of raw milk increased. The trend for aroma intensity and perceived maturity was R>PR10>PP5>PR1>P. The NSLAB from raw milk appeared to influence the ripening and quality of Cheddar cheese. 相似文献
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HELEN R. CHAPMAN S. Y. THOMPSON HESTER M. SLADE 《International Journal of Dairy Technology》1980,33(4):162-164
Annatto extracts prepared from Bixa orellana have traditionally been used for enhancing the colour of Cheddar cheese made in winter in Southern England or throughout the year in Scotland, and also to produce the deep red colour of certain varieties of cheese, e. g. Leicester. Double Gloucester, Red Cheddar and Cheshire. However some of the colour passes into the whey and this can lower the commercial value of powder made from the whey.
A series of Cheddar cheeses was made to compare carotenoid preparations based on β-carotene as the colouring agent with the traditional carotenoid colourant norbixin present in annatto solutions. The β-carotene preparations were found to enhance the colour of Cheddar cheese, made in Southern England from winter milk, to that of Cheddar cheese made from summer milk, or to the colour of New Zealand Cheddar, with only traces of the colourant passing into the whey.
For colouring milk to make Leicester, Double Gloucester, Red Cheddar or Cheshire cheeses, β-carotene preparations are too yellow and would need the addition of carotenoids with a more reddish colour. However, even at the highest level used, little of the β-carotene passed into the whey. 相似文献
A series of Cheddar cheeses was made to compare carotenoid preparations based on β-carotene as the colouring agent with the traditional carotenoid colourant norbixin present in annatto solutions. The β-carotene preparations were found to enhance the colour of Cheddar cheese, made in Southern England from winter milk, to that of Cheddar cheese made from summer milk, or to the colour of New Zealand Cheddar, with only traces of the colourant passing into the whey.
For colouring milk to make Leicester, Double Gloucester, Red Cheddar or Cheshire cheeses, β-carotene preparations are too yellow and would need the addition of carotenoids with a more reddish colour. However, even at the highest level used, little of the β-carotene passed into the whey. 相似文献
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The effect of high-temperature heat treatment (HH), microfiltration (MF) and ultrafiltration (UF) on the Edam vat milk composition, processing and cheese yield, ripening and functional characteristics were studied. The protein level of the MF and UF cheese milk was adjusted to 42 g/kg, whereas the level in the reference (REF) and HH milk was 34 g/kg. The cheese yield from ultrafiltration and microfiltration milk (CYv) was 12.8 g/100 g milk, yield from reference and high-temperature heat treatment milk was 10.1 and 10.2 g/100 g milk, respectively. The adjusted cheese yield (ACYr), calculated from raw milk, was lowest when MF was used. The pre-concentration method had little effect on the starter activity: no differences were observed in the pH of cheeses. The compositions of the ripened cheeses were comparable. The casein to fat ratio of MF cheese was elevated, possibly due to elevated casein to fat ratio of vat milk. Even though the high-temperature heat treatment, ultrafiltration and microfiltration cheeses were harder than reference cheese, they retained their elasticity. Resilience was significantly higher with microfiltration and ultrafiltration cheeses. The sensory quality of all cheeses was considered according to specification. The pre-treatment methods had little effect on the processing characteristics, cheese quality or yield when calculated on the basis of the quantity of original milk. 相似文献
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JEAN M BANKS 《International Journal of Dairy Technology》1988,41(2):37-41
A method has been developed for increasing the yield of Cheddar cheese by as much as 7.5% by the incorporation of denatured whey protein in curd. The process effectively eliminates the development of intense bitter off-flavours which are generally associated with the production of cheese from acidified milk. Although the manufacturing procedure produces cheese with acceptable Cheddar flavour, the development of high quality Cheddar flavour is impaired 相似文献