Effects of chromatographically pure bovine chymosin and pepsin A on cheese curd firmness

1990 ◽  
Vol 57 (1) ◽  
pp. 109-117 ◽  
Author(s):  
Anders Andrén ◽  
Christina von Reedtz
Keyword(s):  
Ph Dependence ◽  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Enzyme Concentration ◽  
Cheese Curd

SummaryThe effects of chromatographically pure bovine chymosin and pepsin A on cheese curd firmness have been investigated. The enzymes were studied in parallel experiments, using a Formagraph, under which the following parameters were tested and varied: reconstituted skim milk powder, bulk raw milk, CaCl2 addition, enzyme concentration and temperature. Chymosin had a slightly better rate of curd firming (P ≤ 0·001) and better curd firmness 30 min after gelling point compared to pepsin under all of the conditions investigated. However, as regards curd firmness in cheese manufacture, this difference is only a question of time, since pepsin will give the same degree of curd firmness of the cheesemilk as chymosin after some minutes. The biggest disadvantage with pepsin is its strong pH dependence, which can lead to very long gelling times and weak curd if the pH is too high and the rennet is dominated by pepsin.

Influence of chromatographically pure bovine chymosin and pepsin A on cheese curd syneresis

1990 ◽  
Vol 57 (1) ◽  
pp. 119-124 ◽  
Author(s):  
Hans Andersson ◽  
Anders Andrén
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Clotting Time ◽  
Experimental Conditions ◽  
Cheese Curd ◽  
Light Absorbance

SummaryThe influence of chromatographically pure bovine chymosin and pepsin A on cheese curd syneresis has been studied. The enzymes were compared in experiments using a microscale syneresis assay, where the light absorbance of the released whey was used as a measurement of the syneresis. The following parameters were investigated: reconstituted skim milk powder (RSM), bulk raw milk, CaCl2 addition and cutting time of the curd. The gelling (clotting) time was held constant under all experimental conditions to eliminate its influence on syneresis. The differences in influence on syneresis of the two enzymes were neither obvious nor uniform. As regards the syneresis of RSM, the influence of chymosin and pepsin seemed to be very similar, while the syneresis of bulk raw milk seemed to be more enhanced by chymosin. However, results were not sufficiently clear to prove any distinct differences between the enzymes. As long as the cheese curd is cut at a proper firmness, there are probably no practical problems in using bovine rennets with varying chymosin: pepsin ratio.

462. The keeping quality of composite milk

1952 ◽  
Vol 19 (1) ◽  
pp. 63-71 ◽  
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Keeping Quality ◽  
Better Than

The keeping quality of various mixtures, made up of raw milk and skim milk-powder in varying proportions, has been studied. It has been found that the keeping quality of unpasteurized samples containing milk powder was slightly better than that of raw milk. The keeping quality of the pasteurized mixtures was satisfactory during the time of storage for 40 hr. at 23 and 18° C. and for 60 hr. at 10° C.

The quality of skim-milk powder produced from raw milk stored at 2°C

1988 ◽  
Vol 5 (2) ◽  
pp. 89-96 ◽  
Author(s):  
M.W Griffiths ◽  
J.D Phillips ◽  
I.G West ◽  
A.W.M Sweetsur ◽  
D.D Muir
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder

scholarly journals Adulteration of Raw Milk in Selected Regions of Tangail District of Bangladesh

2015 ◽  
Vol 8 (1) ◽  
pp. 41-44 ◽  
Author(s):  
L Bari ◽  
MR Hoque ◽  
MSA Reza ◽  
MA Hossain ◽  
A Islam
Keyword(s):  
Hydrogen Peroxide ◽  
Sodium Bicarbonate ◽  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Milk Samples ◽  
The Mean ◽  
Almost All

At the present time adulteration of food especially raw milk is becoming a burning issue. Normally milk is adulterated with water, starch, skim milk powder, sugar, detergent, and fat, recently formalin also added with milk to increase the shelf life of milk. That’s why it is very essential to detect the prevalence of adulteration of milk. The present experiment was conducted to know the adulteration of milk. Total thirty milk samples were collected from five different bazaars (Tangail town, Santosh Bazaar, Porabari Bazaar, Boilla Bazaar, Bajitpur Bazaar) of Tangail district where six samples were taken from each entry point. The mean Specific gravity was 1.021, 1.020, 1.019, 1.019 and 1.020 respectively which were lower than standard 1.032 (BSTI, 2000). The results clearly suggest that water was the most common adulterant in almost all sample of raw milk collected. 56.67% and 50% samples were adulterated with starch and skim milk powder respectively. Two types of preservatives namely borax and sodium bicarbonate were detected in the fluid milk from the study areas. Out of all samples, 23.33% was adulterated with sodium bicarbonate and 16.66% with borax. However, none of the samples contained either formalin or hydrogen peroxide. It could therefore be inferred that, the consumers need to be more cautious regarding the quality of raw milk.J. Environ. Sci. & Natural Resources, 8(1): 41-44 2015

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

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