Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese

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.     

Seasonal trends in the efficiency of recovery of milk fat and casein in cheese manufacture

A study was undertaken to define the seasonal changes in the efficiency of recovery of milk fat and protein in curd during Cheddar cheese manufacture, and to examine the milk compositional factors that may contribute to these effects. Distinct seasonal trends in the efficiency of conversion of milk fat and protein to cheese were noted. Variations in the retention of milk fat in curd could be associated with seasonal changes in the casein to fat ratio of the milk.     

ALUMINUM PRODUCTION USING HIGH-TEMPERATURE SOLAR PROCESS HEAT

The primary metals industry is one of the most energy intensive in the manufacturing sector, and is consequently also a major source of climate-altering gases. The replacement of electrolysis or electrothermal processes with direct reduction processes using high-temperature solar process heat may well be economical, especially when the costs of CO₂ emission are included in the analysis. In particular, aluminum production by carbothermal reduction is a very high-temperature, energy-intensive process. The temperature required, in the range 2300–2500 K, is too high for practical process heat addition from combustion sources alone. Only electric-arc furnaces or highly concentrated solar are capable of supplying process heat at these high temperatures. The aluminum industry presents unique opportunities for industrial implementation of solar process heat. Use of high-temperature solar process heat can drastically reduce the emission of climate-altering gases, reduce the reliance on electricity, and make possible a direct thermal route from the ore to metal. Two industrially-researched direct aluminum or aluminum–silicon alloy producing processes, and one process that forms an intermediate AlN compound are proposed for study and demonstration projects for alternative solar-thermal processes to replace the Hall–Héroult process.     

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

The sodium salts of tripolyphosphate, tetrapyrophosphate, L-ascorbate monophosphate, and L-ascorbate polyphosphate at 0.3% and L-ascorbic acid and sodium L-ascorbate at 0.1% were added to ground turkey and ground beef. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4°C). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavor in patties with the addition of any phosphate salt at 0.3%.