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

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.

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Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

Frontiers in Nutrition ◽

10.3389/fnut.2020.574725 ◽

2020 ◽

Vol 7 ◽

Author(s):

Sally D. Poppitt

Keyword(s):

Dairy Products ◽

Fat Content ◽

Animal Origin ◽

Cow’S Milk ◽

Cardiometabolic Health ◽

Inverse Association ◽

Low Fat ◽

Cow's Milk ◽

Positive Effects ◽

Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

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The composition of milk Part I. Variation in the solids not fat, fat and protein content of cow’s milk, and their relationship

The Journal of Agricultural Science ◽

10.1017/s0021859600019274 ◽

1927 ◽

Vol 17 (1) ◽

pp. 62-71 ◽

Cited By ~ 6

Author(s):

H. T. Cranfield ◽

D. G. Griffiths ◽

E. R. Ling

Keyword(s):

Protein Content ◽

Fat Content ◽

Cow’S Milk ◽

Frequency Distributions ◽

Cow's Milk ◽

Standard Deviations ◽

Correlation Tables

1. Percentages of fat, solids not fat and protein were determined in over 700 samples of mixed milk from 15 herds during 1925–26. In the case of fat content, nine herds produced one or more samples below 3 per cent., one herd recording 25 per cent, of samples below this limit. With regard to solids not fat, twelve herds produced milk containing less than 8·5 per cent, on one or more occasions, the highest percentage of deficient samples recorded being 40.2. Frequency distributions of fat, solids not fat and protein percentages in the samples analysed, are given, together with standard deviations, and mean percentages with probable errors for these three constituents.3. Correlation tables of fat with solids not fat, and protein with solids not fat have been prepared, and graphs illustrating the variations are given.

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INFLUENCE OF SELENIUM-CONTAINING PREPARATIONS ON COW'S MILK WITH INCREASED TECHNOGENIC LOAD ON AGROSYSTEMS

Scientific Notes Kazan Bauman State Academy of Veterinary Medicine ◽

10.31588/2413-4201-1883-247-3-34-36 ◽

2021 ◽

Vol 247 (3) ◽

pp. 34-36

Author(s):

R.А. Volkov ◽

◽

D.V. Portnov ◽

Yu.V. Larina ◽

◽

...

Keyword(s):

Protein Content ◽

Milk Yield ◽

Fat Content ◽

Cow’S Milk ◽

Qualitative Composition ◽

Milk Productivity ◽

Experimental Animals ◽

Cow's Milk ◽

Daily Milk Yield ◽

Daily Milk

Feeding experimental animals with supplements containing selenium in various forms and doses did not have a significant effect on milk productivity and the qualitative composition of milk. However, when using «Sel-Plex», there is a tendency to increase the average daily milk yield in terms of basic fat content by 0.9-4.4 % and an increase in the protein content in milk by 1.2-2.3 % compared to control.

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TECHNICAL AND CHEMICAL CHARACTERISTICS OF A DEEP-WATER SPECIES ANTIMORA MICROLEPIS

Izvestiya TINRO ◽

10.26428/1606-9919-2019-198-230-238 ◽

2019 ◽

Vol 198 ◽

pp. 230-238 ◽

Cited By ~ 2

Author(s):

T. A. Davletshina ◽

L. V. Shulgina ◽

K. G. Pavel ◽

I. V. Maltzev

Keyword(s):

Protein Content ◽

Water Content ◽

Muscle Tissue ◽

Deep Water ◽

Essential Amino Acids ◽

Fat Content ◽

Raw Material ◽

Omega 3 ◽

Low Fat ◽

Deep Water Species

Antimora microlepis is considered as a new object of deep-water fishery. Its body length in the catches of 2018 was 40–80 cm, on average 56 cm, weight — 570–5670 g, on average 2170 g. Water content of its meat was 81.6 % that is similar to the meat of cod (82.1 %) but lower than the water content for other deep-water fish species. The muscle tissue of А. microlepis is lowcalorie and distinguished by medium protein content (17.1 %) and low fat content (0.4 %). The proteins have standard number and ratio of essential amino acids, the index of ECB is 114.8 %. Among fatty acids of the meat lipids, PUFAs dominate (49.4 %), mainly omega-3 family, but their content does not exceed 0.2 g per 100 g of meat because of low fat content. The meat of A. microlepis could be a source of sodium and copper, these metals content in 100 g of muscle tissue satisfies the daily needs of human body by 14.1 % and 18.0 %, respectively. Because of high protein content and low fat content, the meat of A. microlepis can be considered as a dietary fish raw material for both general and specialized products.

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A2 milk as an alternative to goat milk in yoghurt production

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9404 ◽

2020 ◽

Vol 22 (94) ◽

pp. 18-22

Author(s):

V. Ladyka ◽

M. Samilyk ◽

L. Ladyka ◽

A. Helikh ◽

N. Bolgova

Keyword(s):

Protein Content ◽

Goat Milk ◽

Fat Content ◽

Cow Milk ◽

Cow’S Milk ◽

Energy Value ◽

Cow's Milk ◽

Goat’S Milk ◽

Organoleptic Characteristics ◽

Goat's Milk

The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis using the significance coefficients of each individual descriptor (color, smell, taste, appearance and consistency). The physicochemical parameters (protein and fat content) of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were determined. High fat and protein content was found in sample № 3 made from goat milk. The protein content is 3.99 g per 100 g of product, fat – 4.1 g per 100 g of product. Sample No. 2 is made from A2 cow’s milk contains 0.5 g per 100 g of product less protein and 0.6 g per 100 g of product less fat than sample No. 1 made from A1 cow milk. The best result in terms of protein and fat content in the sample of yogurt № 4, made from a mixture of cow and goat milk. This paper presents a comparative analysis of the energy value of yoghurts based on cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes. It should be noted that the highest numerical values of the level of balance in terms of organoleptic indicators and energy value were obtained by samples of yoghurts made from a mixture of cow’s A2 milk and goat’s milk. Studies have shown that yoghurts made from a mixture of goat and cow milk meet the requirements of the standard.

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Effects of calf separation and injection of oxytocin on milk performance and milk composition of the Polish Red cows

Archives Animal Breeding ◽

10.7482/0003-9438-56-088 ◽

2013 ◽

Vol 56 (1) ◽

pp. 882-891

Author(s):

E. Dymnicki ◽

E. Sosin-Bzducha ◽

M. Gołębiewski

Keyword(s):

Milk Yield ◽

Milk Fat ◽

Milk Composition ◽

Fat Content ◽

Cow’S Milk ◽

Low Fat ◽

Cow's Milk ◽

Milk Performance ◽

Standard Composition

Abstract. The aim of this study was to analyse the yield and composition of milk from Polish Red cattle after 12-hour isolation of calves. Sixty six Polish Red cows were kept together with calves. Control milkings were carried out once a month after 12-hour isolation of calves. Five subsequent milkings after calving were taken under consideration. In the season (May–July 2012) oxytocin (OXT, 1 ml, 3 min before control milking) was injected. The milk of cows milked mechanically after 12-hour isolation of calves was characterized by a very low fat content (0.47–0.58 %) depending on the month after calving. There were no differences in protein and lactose content compared to the standard composition of cow’s milk. The milk yield was 6.16 kg in the first milking after calving and 3.55–4.01 kg in the four further milkings. After administration of OXT a significant increase of milk was observed in the first (12.9 kg) and subsequent months of lactation (8.5–12.4 kg). Milk fat content was significantly higher (4.14 % in the first and 3.39–3.86 % in the further milkings).

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Characterstic And Inhibitory Activity Of Green And Red Beans Yoghurt Enriched With Honey Against Methicillin-Resistant Staphylococcus Aureus

Berkala Ilmiah Kimia Farmasi ◽

10.20473/bikfar.v8i1.31208 ◽

2021 ◽

Vol 8 (1) ◽

pp. 20

Author(s):

Sela Mustika Sari ◽

Arista Wahyu Ningsih ◽

Farida Anwaril ◽

Iif Hanifa Nurrosyidah

Keyword(s):

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Protein Content ◽

Mung Bean ◽

Inhibition Zone ◽

Fat Content ◽

Ash Content ◽

Kidney Bean ◽

Cow’S Milk ◽

Cow's Milk

Currently probiotics are widely developed because of their health benefits such as helping to maintain a healthy digestive tract. One of the probiotic fermented products is yogurt. Yogurt on the market is made from cow's milk, so it cannot be consumed by people who are allergic to cow's milk or lactose intolerant. The purpose of this study was to develop a yogurt formulation based on vegetable juice, namely mung bean and kidney bean juice. The characterization of mung bean and kidney bean juice yoghurt was carried out by of organoleptic observation, fat content test, protein content test, ash content test, acidity test, total plate number (ALT) test and antibacterial activity test against Methicilli-resistant Staphylococcus Aureus (MRSA) by the agar diffusion method using wells. The results of the product characterization based on mung bean juice and kidney bean enriched with honey meet the quality characteristics of SNI yogurt (2981:2009), including the appearance of thick-solid liquid, normal/typical odor, sour/typical taste, homogeneous consistency. Fat content test, the average F1 was 1.063% (SD = 0.0026), F2 1.025% (SD = 0.0031), F3 1.035 (SD = 0.0033); the average protein content of F1 12.51% (SD=0.01244), F2 11.90% (SD=0.0120), F3 12.08% (SD=0.02); mean ash content of F1 0.36% (SD= 0.0410), F2 0.52% (0.0821), F3 0.39% (SD 0.0294); the average acid content of F1 0.858% (SD= 0.0084), F2 0.873% (0.0199), F3 0.936 (SD= 0.0336); the number of starter bacteria on average was 5.4 x 109 CFU/mL (SD= 0.927), F2 4.3 x 109 CFU/mL, F3 5.6 x 109 CFU/mL. The antibacterial activity of the yogurt was included the strong category, the inhibition zone produced more than 20 mm. The average inhibition zone by F1 was 21.667 mm (SD= 0.489), F2 22.667 mm (SD= 0.489), F3 22 mm (0.4).

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The composition of milk. Part II: Variation in the percentage of mineral constituents in cow’s milk, and their relationship with the solids not fat and protein content

The Journal of Agricultural Science ◽

10.1017/s0021859600019286 ◽

1927 ◽

Vol 17 (1) ◽

pp. 72-93 ◽

Cited By ~ 6

Author(s):

H. T. Cranfield ◽

D. G. Griffiths ◽

E. R. Ling

Keyword(s):

Standard Deviation ◽

Phosphoric Acid ◽

Protein Content ◽

Ash Content ◽

Probable Error ◽

Cow’S Milk ◽

Frequency Distributions ◽

Cow's Milk ◽

Mineral Constituents

1. 670 samples of the mixed milk from 15 herds were analysed, and the average percentages of total ash, soluble ash, insoluble ash, lime and phosphoric acid are given.2. Tables showing frequency distributions are also given, with the standard deviation, mean and probable error of mean for each constituent determined.3. Various correlations of these constituents with solids not fat and protein have been prepared, and these correlations are illustrated by graphs.It is observed that the total ash falls with the solids not fat until low values of solids not fat are reached, when the ash content appears to rise. This variation is confirmed by a curve illustrating the variation in ash content of samples of individual cow’s milk. Soluble ash rises as the solids not fat falls, but the insoluble ash shows a reverse variation. Lime and phosphoric acid both fall with the solids not fat.

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