Production of Traditional Cheese Coagulant in Farmhouse and Coagulating Effect

Milk-clotting enzymes are the primary active agents in the manufacture cheeses. Animal rennet, microbial coagulant and plant coagulant are used as milk coagulants in cheese making. However, alternative milk coagulants are investigated instead of animal enzymes due to slaughtering of young ruminant. Manufacturing of milk clotting enzyme in farmhouse have been employed successfully for many centuries in Mediterrenean region and Toros mountain villages of Turkey for the production of traditional Tulum cheese. Figs, raisins, white beans, chickpeas, carob, granulated sugar, salt, yoghurt and home-made rennet (sarkanak) are found in the content of this enzyme. This mixture is left at room temperature for 5-6 days. The enzyme is filtered from using cloth bag and added into milk for coagulation. In this research; chemical composition of cow’s milk, goat’s milk and ewe’s milk were determined and obtained enzymes from different manufacturers were investigated of clotting effects on cow’s milk, goat’s milk and ewe’s milk. Four different coagulants had a strong coagulating effect on raw and pasteurized ewe's milk. The highest milk clotting activity of all coagulant samples were seen in ewe's milk, followed by cow's milk and goat's milk.

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Aflatoxin-Producing Strains of Aspergillus flavus Isolated from Cheese

Journal of Food Protection ◽

10.4315/0362-028x-60.2.192 ◽

1997 ◽

Vol 60 (2) ◽

pp. 192-194 ◽

Cited By ~ 13

Author(s):

M. J. BARRIOS ◽

L. M. MEDINA ◽

M. G. CORDOBA ◽

R. JORDANO

Keyword(s):

Special Reference ◽

Aspergillus Flavus ◽

Southern Spain ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Different Types ◽

Ewe's Milk ◽

Goat's Milk

Contamination by fungi of the genus Aspergillus with special reference to the possible detection of aflatoxin-producing strains of Aspergillus flavus was studied in 52 samples of commercial cheeses made with different types of milk (8 of cow's milk, 12 of ewe's milk, 13 of goat's milk, and 19 of milk mixtures of various species: cow, ewe, and goat) produced in Southern Spain. The frequency of appearance of various species of Aspergillus, A. glaucus, A. niger, A. nidulans, A. sulphureus, A. Terreus, and A. flavus, in the different types of cheese was determined. In 4 (2 of goat's milk cheese and 2 of cheeses made with milk from various species) out of 52 samples (7.69%), aflatoxin-producing strains of A. flavus were detected.

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Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4

Buletin Peternakan ◽

10.21059/buletinpeternak.v44i1.42311 ◽

2020 ◽

Vol 44 (1) ◽

Author(s):

Olfa Mega ◽

Jaya Putra Jahidin ◽

Noraimah Binti Sulaiman ◽

Muhammad Yusuf ◽

Muhamad Arifin ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Room Temperature ◽

Lactobacillus Bulgaricus ◽

Cow’S Milk ◽

Initial Population ◽

Total Acidity ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk

Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr. The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.

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Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening

Czech Journal of Food Sciences ◽

10.17221/1086-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S114-S118 ◽

Cited By ~ 10

Author(s):

I. González-Martín ◽

J. M Hernández-Hierro ◽

I. Revilla ◽

A. Vivar-Quintana ◽

I. Lobos-Ortega ◽

...

Keyword(s):

Mineral Composition ◽

Mineral Content ◽

Cow’S Milk ◽

Cow's Milk ◽

Ripening Time ◽

Goat’S Milk ◽

Ewe's Milk ◽

Goat's Milk ◽

The One ◽

One Way Anova

The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type of milk used are studied. The One-Way ANOVA procedure revealed that the effect of cow’s milk was statistically significant on Fe, K, P, and Zn; goat’s milk was statistically significant for Fe and Mg, and ewe’s milk was statistically significant for K. The effect of the ripening time was statistically significant in all cases, except for Zn; the effect of the season was statistically significant for K, Mg and P and the effect of the year was statistically significant in the case of K, Na, P, and Zn. The percentage of cow’s cheese was positively correlated with K and P; the percentage of ewe’s cheese was negatively correlated with K, Mg, Na, and P and the percentage of goat’s cheese was negatively correlated with Na, and P.

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Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Veterinary Medicine ◽

10.15835/buasvmcn-vm:2018.0050 ◽

2019 ◽

Vol 76 (1) ◽

pp. 55

Author(s):

Mourad HAMIROUNE ◽

Sounia DAHMANI ◽

Zineb KASMI ◽

Abdelhamid FOUGHALIA ◽

Mahmoud DJEMAL

Keyword(s):

Freezing Point ◽

Bovine Milk ◽

Goat Milk ◽

Raw Milk ◽

Cow’S Milk ◽

Physicochemical Quality ◽

Cow's Milk ◽

Goat’S Milk ◽

Disciplinary Procedures ◽

Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

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Indirect enzyme‐linked Immunosorbent assay for detection of cow's milk in goat's milk

Food and Agricultural Immunology ◽

10.1080/09540109209354748 ◽

1992 ◽

Vol 4 (1) ◽

pp. 11-18 ◽

Cited By ~ 10

Author(s):

C. Castro ◽

R. Martín ◽

T. García ◽

E. Rodríguez ◽

I. González ◽

...

Keyword(s):

Immunosorbent Assay ◽

Cow’S Milk ◽

Enzyme Linked Immunosorbent Assay ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk

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Of the various kinds of animal milks to be substituted for human milk.--Composition of human milk at different ages.--Ass's milk.--Goat's milk.--Cow's milk.--Difference of milk, town and country, summer and winter, morning and evening.--Results of various foods on its composition.

10.1037/12747-017 ◽

1879 ◽

pp. 140-147

Author(s):

C. H. F. Routh

Keyword(s):

Human Milk ◽

Milk Composition ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Different Ages ◽

Goat's Milk

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Determination of whey proteins in different types of milk

Acta Veterinaria Brno ◽

10.2754/avb201483010067 ◽

2014 ◽

Vol 83 (1) ◽

pp. 67-72 ◽

Cited By ~ 7

Author(s):

Lenka Ruprichová ◽

Michaela Králová ◽

Ivana Borkovcová ◽

Lenka Vorlová ◽

Iveta Bedáňová

Keyword(s):

High Performance ◽

Dairy Product ◽

Whey Proteins ◽

Reversed Phase ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Different Types ◽

Goat's Milk ◽

Β Lactoglobulin

Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.

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Detection of cow's milk in goat's milk by gel electrophoresis

Journal of Dairy Research ◽

10.1017/s0022029900019129 ◽

1968 ◽

Vol 35 (3) ◽

pp. 383-384 ◽

Cited By ~ 26

Author(s):

R. Aschaffenburg ◽

Janet E. Dance

Keyword(s):

Gel Electrophoresis ◽

Cow’S Milk ◽

Cow's Milk ◽

Goat’S Milk ◽

Goat's Milk

Hypersensitivity to cow's milk is not uncommon in humans, particularly babies and infants. Those afflicted may be found to tolerate goat's milk which, in this country, commands a considerably higher price than cow's milk. For economic as well as ethical reasons it is therefore desirable to ascertain that goat's milk offered for sale is free from admixtures of cow's milk. Tests should be sensitive to relatively minor admixtures, since even small additions of cow's milk may undo the benefit which hypersensitive subjects expect to derive from the consumption of goat's milk.

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