Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition

2016 ◽  
Vol 12 (5) ◽  
pp. 421-428
Author(s):  
Hamed Hassanzadeh ◽  
Mohammad Alizadeh ◽  
Mahmud Rezazad Bari
Keyword(s):  
Whey Protein ◽  
Calcium Chloride ◽  
Protein Concentration ◽  
Lag Time ◽  
Coagulation Rate ◽  
Milk Whey ◽  
Rennet Coagulation ◽  
Milk Coagulation ◽  
Central Composite ◽  
Coagulation Kinetic

Abstract The effect of Tarragon essence concentration (0–1,000 ppm), whey protein concentration (0.7–2.8 % milk), calcium chloride (0.15–0.35 g/kg), rennet concentration (0.01–0.03 g/kg), starter content (0.01–0.03 g/kg), and renneting temperature (25–45 °C) on kinetic parameters of milk coagulation was investigated using statistical approach. A central composite design was used to investigate the effect of studied factors on coagulation parameters such as coagulation rate, lag time and inflection time. In general, with a decrease in whey protein concentration or an increase in starter level, rennet content and renneting temperature, coagulation rate increased while the lag time and time at inflection point decreased. Essence addition and calcium chloride did not have significant effects on rennet coagulation kinetic. The optimum conditions of milk coagulation were: rennet content, 0.025 g/kg of milk; whey protein concentration, 0.93 %; and renneting temperature, 44.9 °C.

Studies on colostral and milk whey proteins in the sow 2. The effect of delayed suckling on colostrum and milk whey proteins

1969 ◽  
Vol 11 (3) ◽  
pp. 345-349 ◽  
Author(s):  
F. J. Bourne
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Whey Proteins ◽  
High Protein ◽  
Milk Whey ◽  
Protein Levels ◽  
High Protein Concentration

SUMMARYColostral whey protein levels do not change during the first 4 hr from the start of parturition when suckling is prevented. Both early and late-born piglets returned to the sow at the end of this period are able to suck colostrum of a high protein concentration. Removal of piglets from the sow and the presence of an attendant did not affect the farrowing process.

scholarly journals Milk whey protein concentration and mRNA associated with β-lactoglobulin phenotype

2000 ◽  
Vol 67 (2) ◽  
pp. 287-293 ◽  
Author(s):  
COLIN G. PROSSER ◽  
SALLY-ANNE TURNER ◽  
ROBERT D. McLAREN ◽  
BRETT LANGLEY ◽  
PHIL J. L'HUILLIER ◽  
...  
Keyword(s):  
Dairy Cattle ◽  
Whey Protein ◽  
Genetic Variants ◽  
Protein Concentration ◽  
Cheddar Cheese ◽  
Milk Whey ◽  
Common Genetic Variants ◽  
Β Lactoglobulin ◽  
Milk Whey Protein

Two common genetic variants of β-lactoglobulin (β-lg), A and B, exist as co- dominant alleles in dairy cattle (Aschaffenburg, 1968). Numerous studies have shown that cows homozygous for β-lg A have more β-lg and less α-lactalbumin (α-la) and casein in their milk than cows expressing only the B variant of β-lg (Ng-Kwai-Hang et al. 1987; Graml et al. 1989; Hill, 1993; Hill et al. 1995, 1997). These differences have a significant impact on the processing characteristics of the milk. For instance, the moisture-adjusted yield of Cheddar cheese is up to 10% higher using milk from cows of the β-lg BB phenotype compared with milk from cows expressing only the A variant (Hill et al. 1997). All these studies, however, describe compositional differences associated with β-lg phenotype in established lactation only. No information is available on the first few weeks of lactation, when there are marked changes in the concentrations of β-lg and α-la (Pérez et al. 1990).

Studies on colostral and milk whey proteins in the sow 1. The transition of mammary secretion from colostrum to milk with natural suckling

1969 ◽  
Vol 11 (3) ◽  
pp. 337-343 ◽  
Author(s):  
F. J. Bourne
Keyword(s):  
Protein Concentration ◽  
Whey Proteins ◽  
Milk Whey ◽  
The Mean ◽  
Dramatic Fall

SUMMARYA dramatic fall in the colostral whey proteins of nine sows occurred within 24 hr following the birth of the first piglet. The mean levels fell from 19·6 g/100 ml to 4·1 g/100 ml, 50% of this fall occurring within 4 to 6 hr. It is suggested that as early-born piglets will be able to obtain colostrum of a much higher protein concentration this may give them some physiological and immunological advantages over later-born littermates.

COMPARATIVE ASSESSMENT OF MILK PROTEIN COAGULANTS OF DIFFERENT ORIGIN

2021 ◽  
Author(s):  
А.Г. КРУЧИНИН ◽  
С.Н. ТУРОВСКАЯ ◽  
Е.Е. ИЛЛАРИОНОВА ◽  
А.В. БИГАЕВА
Keyword(s):  
Dairy Products ◽  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Technical Information ◽  
Animal Origin ◽  
Technological Properties ◽  
Recombinant Enzymes ◽  
Rennet Coagulation ◽  
Milk Coagulation

Потребность в увеличении количества и качества производимой молочной продукции стимулирует исследования, направленные на повышение эффективности переработки молочного сырья, что, в свою очередь, невозможно без изучения технологических свойств молока и функционально необходимых ингредиентов, применяемых в производстве различной молочной продукции. На основе научно-технической информации международных и российских баз данных, систематизированной в рамках изучаемой тематики, представлен обзор научных работ о коагулянтах белков молока различного происхождения, применяемых при кислотной, кислотно-сычужной и сычужной коагуляции. Установлено, что в российской и международной производственной практике востребованы коагулянты животного, микробного и рекомбинантного происхождения. Наибольшим спросом среди коагулянтов животного происхождения пользуется химозин, получаемый из желудков телят. Ферменты микробного и рекомбинантного происхождения отличаются более стабильным качеством и низкой стоимостью, но их производство, основанное на методах генной инженерии, вызывающих предубеждение у большинства потребителей, практически полностью сосредоточено за рубежом. При условии повышения лояльности потребителей ферменты рекомбинантного происхождения могут стать наиболее перспективными функциональными ингредиентами. Исследования потенциала различных протеолитических ферментов растительного происхождения выявили невысокий технологический эффект их применения. Рассмотренный материал позволяет прогнозировать перспективность научных исследований по выявлению механизмов коагуляции молока и новых эффективных и универсальных коагулянтов совокупно с селекционной практикой отбора животных, направленной на улучшение технологических свойств молочного сырья. The need to increase the quantity and quality of dairy products encourages research aimed at improving the efficiency of processing dairy raw materials, which, in turn, is impossible without studying the technological properties of milk and functionally necessary ingredients used in the production of various dairy products. On the basis of scientific and technical information from international and Russian data bases, systematized within the framework of the subject under study, a review of scientific works on milk protein coagulants of various origins used in acid, acid-rennet and rennet coagulation is presented. It is established that coagulants of animal, microbial and recombinant origin are in demand in the Russian and international production practice. The greatest demand among coagulants of animal origin is chymosin, obtained from the stomachs of calves. Microbial and recombinant enzymes are characterized by more stable quality and lower cost, but their production, based on genetic engineering methods that cause prejudice among most consumers, is almost entirely concentrated abroad. If consumer loyalty is increased, recombinant enzymes may become the most promising functional ingredients. Studies of the potential of various proteolytic enzymes of plant origin revealed a low technological effect of their use. The considered material allows us to predict the prospects of scientific research to identify the mechanisms of milk coagulation and new effective and universal coagulants together with the breeding practice of animal selection, aimed at improving the technological properties of dairy raw materials.

scholarly journals Development of Mayonnaise Technology Enriched with Milk Whey Protein

2021 ◽  
pp. 64-70
Author(s):  
Е.А. Горнич ◽  
А.В. Дурягина ◽  
Ю.И. Зайцева ◽  
В.А. Хаханова
Keyword(s):  
Protein Content ◽  
Whey Protein ◽  
New Product ◽  
Technological Scheme ◽  
Biological Value ◽  
Milk Whey ◽  
Traditional Scheme ◽  
Digestible Protein ◽  
Milk Whey Protein

Цель работы – разработать технологию нового продукта с повышенным содержанием белка. В статье представлена технология производства майонеза, обогащённого сывороточным белком альбумином. При разработке технологической схемы производства майонеза с альбумином была принята традиционная схема, в которую были добавлены дополнительные операции по подготовке альбумина: размораживание (дефростация), обезвоживание. В ходе исследований были проведены выработки контрольного и трёх опытных образцов с различным процентным содержанием альбумина (5, 10 и 15%). По результатам проведённых исследований нами рекомендуется вводить в рецептуру майонеза не более 10% альбумина. По органолептическим показателям, влажности и кислотности разработанный нами продукт отвечает требованиям ГОСТ 31761-2012 «Майонезы и соусы майонезные. Общие технические условия». Мы считаем, что введение в рецептуру альбумина позволит увеличить в майонезе долю легкоусвояемого белка, что, несомненно, повысит пищевую и биологическую ценность готового продукта. The goal of the work is to develop the technology of a new product with an increased protein content. The technology for the production of mayonnaise enriched with whey protein albumin is presented in the article. When developing the technological scheme for the production of mayonnaise with albumin, a traditional scheme was adopted, in which additional operations for the preparation of albumin were added: defrosting (defrostation), sublimating. During the researches the production of control and three experimental samples with different percentages of albumin (5, 10 and 15%) was carried out. According to the results of the research carried out, we recommend introducing no more than 10% albumin into the mayonnaise formula. According to organoleptic indicators, humidity and acidity, the product developed by us meets the requirements of GOST 31761-2012 "Mayonnaise and mayonnaise sauces. General Specifications". We believe that the addition of albumin to the formula will increase the proportion of easily digestible protein in mayonnaise, which will undoubtedly increase the nutritional and biological value of the finished product.

scholarly journals Milk protein genotypes and milk coagulation properties of Estonian Native cattle

2008 ◽  
Vol 16 (3) ◽  
pp. 222 ◽  
Author(s):  
I. JÕUDU ◽  
M. HENNO ◽  
S. VÄRV
Keyword(s):  
Genetic Variation ◽  
Milk Protein ◽  
Coagulation Parameters ◽  
Milk Samples ◽  
Cattle Breeds ◽  
Rennet Coagulation ◽  
Native Cattle ◽  
Milk Coagulation

The genetic variation of ás1-, â- and ê-caseins and b-lactoglobulin was determined and their effects on the rennet coagulation properties were examined using 335 milk samples from 118 Estonian Native (EN) cows. We found 16 aggregate casein genotypes (ás1-, â-, ê-caseins), of which four . namely, BB A2A2 AA (21.2%), BB A1A2 AB (16.9%), BB A1A2 AA (14.4%), and BB A2A2 AB (10.2%) – occurred among nearly two-thirds of the analysed cows. Aggregate casein genotype had a significant overall effect on rennet coagulation parameters. Better rennet coagulation properties were found for aggregate casein genotypes CC A2A2 AB and BC A1A2 BB, among frequent genotypes for BB A1A2 AB. Of the cattle breeds raised in Estonia, milk from EN had the best coagulation properties and highest frequency of favourable ê-Cn B allele.;

Cow's Milk Proteins Cause Infantile Colic in Breast-Fed Infants: A Double-Blind Crossover Study

PEDIATRICS ◽  
1983 ◽  
Vol 71 (2) ◽  
pp. 268-271 ◽  
Author(s):  
Iréne Jakobsson ◽  
Tor Lindberg
Keyword(s):  
Whey Protein ◽  
Sequential Analysis ◽  
Protein A ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Infantile Colic ◽  
Double Blind ◽  
Milk Whey ◽  
Cow's Milk ◽  
Breast Fed

Sixty-six mothers of 66 breast-fed infants with infantile colic were put on a diet free from cow's milk. The colic disappeared in 35 infants; it reappeared on at least two challenges (cow's milk to mother) in 23 infants (35%). A double-blind crossover trial with cow's milk whey protein was performed in 16 of these 23 mothers and infants. Six infants had to be taken out of the study for various reasons; of the remaining ten infants, nine reacted with colic after their mothers' intake of whey protein-containing capsules. Sequential analysis showed a high correlation between infantile colic in breast-fed infants and their mothers' consumption of cow's milk protein. A diet free of cow's milk is suggested for the mothers as a first trial of treatment of infantile colic in breast-fed infants.

scholarly journals Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams

Polymers ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 722 ◽  
Author(s):  
Chalermthai ◽  
Chan ◽  
Bastidas-Oyanedel ◽  
Taher ◽  
Olsen ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Milk Proteins ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Polymer Sheets ◽  
Lower Protein ◽  
Poly Ethylene ◽  
The One

The wide use of non-biodegradable, petroleum-based plastics raises important environmental concerns, which urges finding alternatives. In this study, an alternative way to produce polymers from a renewable source—milk proteins—was investigated with the aim of replacing polyethylene. Whey protein can be obtained from whey residual, which is a by-product in the cheese-making process. Two different sources of whey protein were tested: Whey protein isolate (WPI) containing 91% protein concentration and whey protein concentrate (WPC) containing 77% protein concentration. These were methacrylated, followed by free radical polymerization with co-polymer poly(ethylene glycol) methyl ether methacrylate (PEGMA) to obtain polymer sheets. Different protein concentrations in water (11–14 w/v%), at two protein/PEGMA mass-ratios, 20:80 and 30:70, were tested. The polymers made from WPI and WPC at a higher protein/PEGMA ratio of 30:70 had significantly better tensile strength than the one with lower protein content, by about 1–2 MPa (the best 30:70 sample exhibited 3.8 ± 0.2 MPa and the best 20:80 sample exhibited 1.9 ± 0.4 MPa). This indicates that the ratio between the hard (protein) and soft (copolymer PEGMA) domains induce significant changes to the tensile strengths of the polymer sheets. Thermally, the WPI-based polymer samples are stable up to 277.8 ± 6.2 °C and the WPC-based samples are stable up to 273.0 ± 3.4 °C.

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