Sulphur compounds in relation to Cheddar cheese flavour

1974 ◽  
Vol 41 (1) ◽  
pp. 81-87 ◽  
Author(s):  
D. J. Manning
Keyword(s):  
Starter Culture ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Gas Chromatograph ◽  
Sulphur Compounds ◽  
Flame Photometric Detector ◽  
The Third ◽  
Cheese Flavour ◽  
Photometric Detector ◽  
Whole Milk

SummaryComparisons are made between the sulphur-containing volatiles of 4 Cheddar cheeses, using a gas chromatograph equipped with a flame photometric detector.Two of the cheeses were made aseptically from whole milk, with and without starter, the third was made from whole milk with starter in an open vat, and the fourth was made from skim-milk also in an open vat. Only the cheeses made from whole milk with a starter culture developed normal Cheddar flavour; the cheese made without starter and the skim-milk cheese had little or no flavour.Considerable differences were found in the chromatograms of the 4 distillates and in particular methanethiol was found only in the distillates from the cheeses having Cheddar flavour.

The production of sulphur compounds in Cheddar cheese and their significance in flavour development

1976 ◽  
Vol 43 (2) ◽  
pp. 313-320 ◽  
Author(s):  
D. J. Manning ◽  
Helen R. Chapman ◽  
Zena D. Hosking
Keyword(s):  
Cheddar Cheese ◽  
Dimethyl Sulphide ◽  
Gas Chromatograph ◽  
Sulphur Compounds ◽  
Cheese Flavour ◽  
Photometric Detector

SummaryA method is described for determining H2S, methanethiol and dimethyl sulphide in Cheddar-cheese headspace. Cheeses ranging in age from 2 to 12 months were analysed using a gas chromatograph equipped with a photometric detector. These cheeses were presented to a trained flavour panel for the assessment of quality and intensity of Cheddar cheese flavour.An attempt is made to correlate the concentration of sulphur compounds in the headspace with the average flavour scores. The results suggest that the flavour intensity of the cheese is related to the concentration of methanethiol in the headspace.

Fate of Organochlorine Pesticides During Processing of Milk into Dairy Products

1970 ◽  
Vol 53 (1) ◽  
pp. 127-139
Author(s):  
C F Li ◽  
R L Bradley ◽  
L H Schultz
Keyword(s):  
Dairy Products ◽  
Cheese Whey ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Bactericidal Action ◽  
Milk Products ◽  
Condensed Milk ◽  
Lactating Dairy Cows ◽  
Whole Milk ◽  
Spray Dried

Abstract Two lactating dairy cows per group were fed selected pesticides dissolved in organic solvents and mixed into a grain concentrate for a two week period. The reference pesticides used in this study were dieldrin; a mixture of heptachlor, DDT, and lindane; toxaphene; chlordane; endosulfan (Thiodan); and dicofol (Kelthane). The milk from these contaminated cows was collected and processed into the following dairy products: pasteurized whole milk, 30% cream, butter, spray-dried whole milk, condensed whole milk, sterilized condensed whole milk, and Cheddar cheese. The byproducts (skim milk, buttermilk, and Cheddar cheese whey) from manufacturing these products were also saved for subsequent analysis. The residues in these dairy products and byproducts were extracted, cleaned up, and analyzed by electron capture gas chromatography. The 30% cream, condensed milk, and pasteurized milk were analyzed at 0, 7, and 14 days and Cheddar cheese, spray-dried milk, butter, and sterilized condensed milk after storage for 0, 3, and 6 months. The results indicated that, in general, the pesticides used were very stable for ordinary dairy processing operations and remained essentially unchanged even after storage at refrigeration and room tempera-tures for 6 months. However, dieldrin, lindane, and chlordane showed a 27, 34, and 11% decrease, respectively, for spray-dried products and the concentration of dicofol showed a slight decrease in the sterilized condensed whole milk products, whereas the concentration of DDE extracted from the products stored 3 and 6 months was generally less than the amount extracted initially. In manufacturing Cheddar cheese, most of the pesticides showed some bacteriostatic or bactericidal action against starter microorganisms. Generally the pesticide residues were found in greater concentration (on a fat basis) in the skim milk, buttermilk, and whey than in products from which these were derived. This might be attributable to the affinity of the residues for the lipoprotein portion of the products. Concentrations of dieldrin and toxaphene increased slightly during storage of the milk and milk products, suggesting that a reorientation occurred.

scholarly journals Determination of sulfuric acid particles in the atmosphere by a gas chromatograph with flame photometric detector.

1986 ◽  
pp. 100-104
Author(s):  
Toshiro MATSUMURA ◽  
Katsuaki KAMETANI ◽  
Hitoshi TODORIKI ◽  
Tadanori TAKEMURA ◽  
Mariko TODOME ◽  
...  
Keyword(s):  
Sulfuric Acid ◽  
Gas Chromatograph ◽  
Flame Photometric Detector ◽  
Photometric Detector

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

scholarly journals PASTURE FOR YOUNG DAIRY STOCK: II. EFFECT OF PREVIOUS NUTRITIONAL LEVEL AND AGE ON GROWTH OF HOLSTEIN HEIFER CALVES ON PASTURE

1961 ◽  
Vol 41 (1) ◽  
pp. 63-70
Author(s):  
Vern Miles ◽  
V. S. Logan ◽  
W. J. Pigden
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Skim Milk ◽  
Live Weight ◽  
Feeding Period ◽  
Live Weight Gain ◽  
The Third ◽  
Whole Milk ◽  
Nutritional Level ◽  
Treatment Comparisons

Thirty-five Holstein heifer calves were assigned at birth to three ration schedules: moderate m; control c; high h. These three groups were weaned from whole milk during the 2nd, 7th and 9th weeks respectively with m and h calves receiving skim milk to 7 and 16 weeks of age respectively. m and c calves were allowed 4 pounds and h calves up to 6 pounds of meal daily with no limit on hay consumption. Moderate and high rationed calves were further sub-divided into three birth groups and were abruptly switched from the above feeding schedules and placed on pasture without supplementation at 56, 112, and 168 days. Treatment comparisons included live weight gain, withers height and heart girth measurements.High rationed calves made greater growth increases than m or c calves during the barn feeding period. These differences were greater for weight than for heart girth or withers increases. Pastured calves made smaller body gains during the first 28-day pasture period than barn-fed controls. This trend was reversed by the third pasture period with some pastured calves gaining over 2 pounds daily, h calves placed on pasture at 2 months of age made greater body weight gains and appeared to be thriftier than calves previously moderately rationed.

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