scholarly journals The Formulation of Cheese Analogue from Sweet Corn Extract

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Nur Aini ◽  
Vincentius Prihananto ◽  
Budi Sustriawan ◽  
Didik Romadhon ◽  
Riza N. Ramadhan
Keyword(s):  
Citric Acid ◽  
Sweet Corn ◽  
Total Dissolved Solids ◽  
Optimum Concentration ◽  
Cow’S Milk ◽  
Citric Acid Concentration ◽  
Cow's Milk ◽  
Optimum Formula ◽  
Central Composite ◽  
Yellowish White

Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

Citric acid concentration in subclinical mastitic milk

1981 ◽  
Vol 48 (3) ◽  
pp. 387-392 ◽  
Author(s):  
Masaharu Oshima ◽  
Hiroshi Fuse
Keyword(s):  
Citric Acid ◽  
Acid Concentration ◽  
Acid Content ◽  
Subclinical Mastitis ◽  
Cow’S Milk ◽  
Linear Regression Equation ◽  
Citric Acid Concentration ◽  
Cow's Milk ◽  
Citric Acid Content ◽  
Mastitic Milk

SummaryThe effect of subclinical mastitis on the citric acid concentration of cow's milk was studied by comparing milk from the mastitic quarter with that from a healthy quarter of the same udder. Forty-two pairs of fore-milk from the morning milking of 17 cows were examined and the citric acid content was measured by an automated carboxylic acid analyzer. The citric acid concentration decreased in subclinical mastitic milk and the extent of decrease was proportional to the degree of mastitis as expressed by the quarter difference value in concentration of Na+Cl in mm/1, i.e. the increase in the Na and Cl concentrations in the abnormal milk over that found in normal milk from the same udder. The correlation coefficient between the quarter difference value of Na+Cl and the value for citric acid was –0·77, (d.f. = 46, P <0·001) and a linear regression equation was obtained. The result showed clearly that subclinical mastitis is one of the causes of variation in the citric acid content of cow's milk. The quantitative change in citric acid concentration in subclinical mastitic milk is discussed with reference to the admixture theory for the formation of abnormal milk.

Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)

2018 ◽  
Vol 2 (2) ◽  
pp. 53
Author(s):  
Ari Diana Susanti ◽  
Sulistyo Saputro ◽  
Wusana Agung Wibowo
Keyword(s):  
Foam Stability ◽  
Coconut Oil ◽  
Life Time ◽  
Cow’S Milk ◽  
Curing Time ◽  
Cow's Milk ◽  
Milk Processing ◽  
Optimum Formula ◽  
Home Industries ◽  
Micro Enterprises

<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained then was analyzed in several laboratory tests such as acidity test (pH), moisture content, free alkaline content, and foam stability. Based on the research, it is turned out that the appropriate method of milk soap bar production was the cold process. The optimum formula is olive oil (11%), coconut oil (22%), palm oil (22%), fresh cow's milk (33%), and NaOH pellets (12% - equivalent to 9.2 N). The free alkaline content will decrease according the curing time. Simpler economic evaluation obtained that the production cost of milk was Rp.6,711.22/package of 80 grams of milk soap bar. Milk soap bar  is sold for Rp. 7,000.00 will provide 87.96% after-tax of ROI, 11.7 – month of POT, and 65.31% of BEP.</p>

scholarly journals Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1071-1081
Author(s):  
N. Aini ◽  
B. Sustriawan ◽  
V. Prihananto ◽  
J. Sumarmono ◽  
R.N. Ramadan ◽  
...  
Keyword(s):  
Protein Content ◽  
Sweet Corn ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Low Fat Cheese

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise

1997 ◽  
Vol 60 (12) ◽  
pp. 1497-1501 ◽  
Author(s):  
JEANNE-MARIE MEMBRÉ ◽  
VIRGINIE MAJCHRZAK ◽  
ISABELLE JOLLY
Keyword(s):  
Citric Acid ◽  
Salmonella Typhimurium ◽  
Acid Concentration ◽  
Citric Acid Concentration ◽  
Consumer Safety ◽  
Primary Model ◽  
Order Polynomial ◽  
Destruction Kinetics ◽  
Effects Of Temperature ◽  
Central Composite

A Salmonella typhimurium strain was inoculated in reduced calorie mayonnaise. A central composite design was implemented to assess the effects of temperature (15 to 35°C), pH (4.5 to 6.5), glucose (1 to 4% [wt/vol]), and citric acid (0.05 to 0.1 % [wt/vol]) on the inactivation of Salmonella. Whatever the conditions, an inhibition of the strain was obtained, but only after a long period of time, from 11 to 85 days. In this study, as the survival curves obtained did not follow typical first-order destruction kinetics, the primary model chosen was exponential. A second-order polynomial linear regression was then used to study the effects of the various factors on the inhibition of S. typhimurium. Estimated values of the k parameter, which represented the shape of the destruction curves, were well correlated with the predicted ones (R2 = 0.94). Generally, the higher the temperature with a low pH, the greater the inactivation. With a citric acid concentration of 0.09% (wt/vol), no glucose effect could be seen. In contrast, a lower acid concentration, 0.06% (wt/vol), enabled the higher level of destruction to be reached with a 3.5% (wt/vol) glucose concentration. This study documented that reduced calorie mayonnaise containing citric acid can represent a nonnegligible consumer safety risk and indicated that a well-fitted model is of interest to correctly predict this risk.

scholarly journals Citric acid content of cow's milk

1969 ◽  
Vol 40 (1) ◽  
pp. 32-36
Author(s):  
Kogo YUSA ◽  
Koichi ANDO ◽  
Yasuhiko ONODERA
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Citric Acid Content

scholarly journals Optimisation of Media Components using Central Composite Design for Increased Citric Acid production from Yam Peels using Aspergillus niger

2017 ◽  
Vol 2 (2) ◽  
Author(s):  
Andrew N Amenaghawon ◽  
Eboseremen Ebewele ◽  
Izoduwa Osakue ◽  
Richard Obaseki
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Statistical Model ◽  
Central Composite Design ◽  
Acid Production ◽  
Citric Acid Production ◽  
Citric Acid Concentration ◽  
Manganese Ion ◽  
Insignificant Difference ◽  
Central Composite

In this study, design of experiment (DOE) for response surface methodology (RSM) was used to analyse and optimise the compositions of the nutrient medium (calcium ion, peptone, ethanol and manganese ion) for citric acid production from yam peels via solid state fermentation (SSF) using Aspergillus niger. A four variable, central composite design (CCD) was used to develop a statistical model for the process while RSM was used to optimise it. The results obtained showed that the model was statistically significant (p<0.0001) and displayed a good fit with the experimental observations (R2 = 0.997). Citric acid production was significant at high levels of ethanol and calcium while the reverse was the case for manganese and peptone. The optimum values of ethanol, manganese, calcium and peptone were 7.0% v/v, 1.0 g/l, 0.1 g/l and 0.1 g/l respectively. Under these conditions, the citric acid concentration was obtained as 66 g/l. Validation of the statistical model showed an insignificant difference between experimental and model predicted results.

scholarly journals Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
Ari Diana Susanti ◽  
Sulistyo Saputro ◽  
Wusana Agung Wibowo
Keyword(s):  
Foam Stability ◽  
Coconut Oil ◽  
Life Time ◽  
Cow’S Milk ◽  
Curing Time ◽  
Cow's Milk ◽  
Milk Processing ◽  
Optimum Formula ◽  
Home Industries ◽  
Micro Enterprises

<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained then was analyzed in several laboratory tests such as acidity test (pH), moisture content, free alkaline content, and foam stability. Based on the research, it is turned out that the appropriate method of milk soap bar production was the cold process. The optimum formula is olive oil (11%), coconut oil (22%), palm oil (22%), fresh cow's milk (33%), and NaOH pellets (12% - equivalent to 9.2 N). The free alkaline content will decrease according the curing time. Simpler economic evaluation obtained that the production cost of milk was Rp.6,711.22/package of 80 grams of milk soap bar. Milk soap bar  is sold for Rp. 7,000.00 will provide 87.96% after-tax of ROI, 11.7</p><p>– month of POT, and 65.31% of BEP.</p>

25. The Mineral Constituents and Citric Acid Content of Milk

1931 ◽  
Vol 3 (1-2) ◽  
pp. 1-51 ◽  
Author(s):  
L. A. Allen
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Marked Effect ◽  
Magnesium Phosphate ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Calcium Magnesium ◽  
Citric Acid Content ◽  
Mineral Constituents

Though the mineral constituents normally represent less than 1 per cent, of cow's milk their importance in many dairying problems is well realised. For example, the calcium-magnesium-phosphate-citrate balance is a most important factor in connection with coagulation by heat and in the alcohol test, even minute alterations in the balance producing a very marked effect.

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