The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions

2005 ◽  
Vol 72 (3) ◽  
pp. 338-348 ◽  
Author(s):  
James A O'Mahony ◽  
Mark AE Auty ◽  
Paul LH McSweeney
Keyword(s):  
Size Distribution ◽  
Dry Matter ◽  
Bovine Milk ◽  
Size Distributions ◽  
Fat Globules ◽  
Globule Size ◽  
Confocal Scanning ◽  
Fat Globule ◽  
Confocal Scanning Laser ◽  
Made In

A novel 2-stage gravity separation scheme was developed for fractionation of raw, whole bovine milk into fractions enriched in small (SFG) or large (LFG) fat globules. The volume mean diameter of fat globules in SFG, LFG or control (CTRL) milk was 3·45, 4·68 and 3·58 μm, respectively. The maximum in storage modulus (index of firmness) decreased with increasing fat globule size for rennet-induced gels formed from SFG, LFG or CTRL milks. Miniature (20 g) Cheddar cheeses were manufactured using each of the 3 milks. There were no significant (P>0·05) differences in the pH, moisture and fat in dry matter levels between cheeses made using any of the 3 milks, however, the fat content of the cheese made using SFG milk was ~1% lower than that of cheese made using LFG or CTRL milk in each of the 2 trials. Image analysis of confocal scanning laser micrographs of the cheeses illustrated that the star volume of fat globules in the cheeses decreased significantly (P[les ]0·05) as the size of fat globules in the milks used for cheesemaking was reduced. This indicates that it is possible to manipulate the size distribution of fat globules in Cheddar cheese by adjusting the fat globule size distribution of the milk used for cheesemaking. The concentration of free fatty acids (FFA) increased in all cheeses during ripening. At 120 d of ripening, the concentration of FFA varied significantly (P[les ]0·05 and P[les ]0·001 for trials 1 and 2, respectively) with fat globule size, with cheeses made in trial 2 from LFG, SFG or CTRL milks having total FFA levels of 3391, 2820 and 2612 mg/kg cheese, respectively.

High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation

2003 ◽  
Vol 13 (6) ◽  
pp. 427-439 ◽  
Author(s):  
M. Thiebaud ◽  
E. Dumay ◽  
L. Picart ◽  
J.P. Guiraud ◽  
J.C. Cheftel
Keyword(s):  
High Pressure ◽  
Size Distribution ◽  
Bovine Milk ◽  
Microbial Inactivation ◽  
Globule Size ◽  
Fat Globule

536. The physical properties of cow's milk as influenced by stage of lactation: The Size Distribution of Butterfat Globules

1954 ◽  
Vol 21 (1) ◽  
pp. 50-54 ◽  
Author(s):  
W. G. Whittlestone
Keyword(s):  
Physical Properties ◽  
Distribution Pattern ◽  
Size Distribution ◽  
Cow’S Milk ◽  
Sampling Device ◽  
Cow's Milk ◽  
Stage Of Lactation ◽  
Globule Size ◽  
Fat Globule ◽  
Milking Machine

An examination of the fat-globule size distribution pattern has been made throughout the lactation for one quarter of one cow, samples being taken at different stages in the milking process using a normal milking machine with sampling device attached.

High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties

2003 ◽  
Vol 70 (3) ◽  
pp. 297-305 ◽  
Author(s):  
Maurice G Hayes ◽  
Alan L Kelly
Keyword(s):  
High Pressure ◽  
Bovine Milk ◽  
Published Data ◽  
Inlet Temperature ◽  
Casein Micelle ◽  
Two Stage ◽  
Milk Samples ◽  
Globule Size ◽  
Pharmaceutical Industries ◽  
Fat Globule

Although widely adopted by the chemical and pharmaceutical industries in recent years, little published data is available regarding possible applications of high pressure homogenisation for dairy products. The objective of this work was to compare the effects of conventional (18 MPa, two-stage) and single or two-stage high pressure homogenisation (HPH) at 50–200 MPa on some properties of raw whole bovine milk (∼4% fat). Fat globule size decreased as HPH pressure increased and, under certain conditions of temperature and pressure, HPH yielded significantly smaller fat globules than conventional homogenisation. Fat globule size was also affected by milk inlet temperature. The pH of all homogenised milk samples decreased during 24 h refrigerated storage. Total bacterial counts of milk were decreased significantly (P<0·05) for milk samples HPH-treated at 150 or 200 MPa. Whiteness and rennet coagulation properties of milk were unaffected or enhanced, respectively, as homogenisation pressure was increased. Average casein micelle size decreased slightly when skim milk was homogenised at 200 MPa. Thus, HPH treatment has several, potentially significant, effects on milk properties.

Determination of Size Distribution of Fat Globules in Intravenous Fat Emulsions by Photon Correlation Spectroscopy

1989 ◽  
Vol 72 (3) ◽  
pp. 436-441
Author(s):  
Terry D Cyr ◽  
Robert C Lawrence ◽  
Edward G Lovering
Keyword(s):  
Size Distribution ◽  
Photon Correlation Spectroscopy ◽  
Correlation Spectroscopy ◽  
Photon Correlation ◽  
Fat Emulsions ◽  
Fat Globules ◽  
Large Particles ◽  
Fat Globule ◽  
Intravenous Fat Emulsions

Abstract A photon correlation spectroscopy method has been developed to characterize the size distribution of fat globules in intravenous fat emulsions (IFE) in terms of mean diameter, standard deviation of the distribution, and percentage of large particles outside the distribution. Mean fat globule diameters of samples of all IFE products available in Canada were about 0.3 μm, similar to values reported in the literature. The methodology is sufficiently sensitive to detect the presence of 5% by weight of 2 μm polystyrene microspheres in an intravenous fat emulsion. The effect of changes in instrument settings and variables on the results has been evaluated.

scholarly journals Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S290-S292
Author(s):  
L. M Guardeño ◽  
E. Llorca ◽  
I. Pérez-Munuera ◽  
A. Quiles ◽  
I. Hernando
Keyword(s):  
Soluble Protein ◽  
Protein Fraction ◽  
Structural Changes ◽  
Lipid Fraction ◽  
Confocal Scanning Laser Microscopy ◽  
Fat Globules ◽  
Confocal Scanning ◽  
Confocal Scanning Laser ◽  
Total Crude Protein ◽  
Conventional Oven

Proteins, lipids and structural changes in white sauces after being stored at –18°C and thawed by microwave and conventional oven were studied in this work. The total crude and soluble protein fractions were quantified by N-Kjeldahl. The acidity grade and oxidation spectrophotometric parameters (k<sub>232</sub> and k <sub>270</sub>) were used to analyse the lipid fraction. In addition, confocal scanning laser microscopy (CSLM) was used to study the structure of the sauce. The results showed that the total crude protein fraction increased in the thawed samples if compared to the freshly-prepared samples, mainly when microwave oven was used. However, the soluble protein fraction did not vary significantly (<I>P</I> < 0.05) among the different samples. Regarding the lipid changes, the acidity index did not show significant differences among the samples. K<sub>232</sub> values of the microwave-thawed samples differed significantly from the freshly-prepared and the conventional-thawed samples. Furthermore, k<sub>270</sub> values were significantly different between the samples thawed using the conventional oven and the freshly-prepared ones. CSLM images showed degradation of the starch granules and an increase of size in the fat globules due to thawing.

Estimation of Fat Globule Size Distribution in Milk Using an Inverse Light Scattering Model in the near Infrared Region

2013 ◽  
Vol 21 (5) ◽  
pp. 359-373 ◽  
Author(s):  
Giovanni Cabassi ◽  
Mauro Profaizer ◽  
Laura Marinoni ◽  
Nicoletta Rizzi ◽  
Tiziana M.P. Cattaneo
Keyword(s):  
Light Scattering ◽  
Size Distribution ◽  
Near Infrared ◽  
Infrared Region ◽  
Scattering Model ◽  
Globule Size ◽  
Fat Globule ◽  
Near Infrared Region

Size distribution of fat globules in cow's milk during milking, measured with a Coulter counter

1969 ◽  
Vol 36 (2) ◽  
pp. 177-182 ◽  
Author(s):  
Elizabeth A. Kernohan ◽  
E. E. Lepherd
Keyword(s):  
Size Distribution ◽  
Milk Fat ◽  
Coulter Counter ◽  
Cow’S Milk ◽  
Regression Analyses ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Fat Globules ◽  
Fat Globule ◽  
Serial Samples

SummaryA Coulter counter was used to measure the diameters and numbers of fat globules in serial samples taken during a single milking of each of 8 cows. Milk fat percentages of samples were estimated by the Babcock method. The average globule diameter, globule number and fat percentage all increased during milking. Regression analyses indicated that fat percentage was a stronger function of fat globule diameter than of globule number. The results are discussed with relation to the rise in fat percentage that occurs during milking.

0040 Ultrasonic separation of milk to select for fat globule size distribution

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 19-19
Author(s):  
S. P. Itle ◽  
D. R. Olver
Keyword(s):  
Size Distribution ◽  
Globule Size ◽  
Fat Globule
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