Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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.

scholarly journals 61 Cow’s milk fat and child adiposity: a prospective cohort study

2020 ◽  
Vol 25 (Supplement_2) ◽  
pp. e25-e26
Author(s):  
Shelley Vanderhout ◽  
Charles Keown-Stoneman ◽  
Catherine Birken ◽  
Kevin Thorpe ◽  
Deborah O’Connor ◽  
...  
Keyword(s):  
Cohort Study ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Milk Fat ◽  
Research Network ◽  
Cow’S Milk ◽  
Fat Intake ◽  
Lower Odds ◽  
Cow's Milk ◽  
Reduced Fat

Abstract Background International guidelines recommend that children older than 2 years of age consume reduced fat (0.1-2%) instead of whole cow’s milk (3.25% fat) to prevent childhood obesity, but these guidelines are consensus-based and have a low GRADE level of evidence. Objectives The primary objective of this study was to evaluate the longitudinal relationship between cow’s milk fat (0.1-3.25%) intake and Body Mass Index z-score (zBMI) in children aged 9 months to 8 years. The secondary objective was to determine the relationship between cow’s milk fat intake and odds of overweight (zBMI >1) and obesity (zBMI > 2). Design/Methods A prospective cohort study of children 9 months to 8 years of age was conducted through the TARGet Kids! primary care research network. The primary exposure was cow’s milk fat consumption (skim (0.1%), 1%, 2%, or whole [3.25%]), measured by parental report. The primary outcome was zBMI, an age and sex adjusted measure of child adiposity. Height and weight were measured by trained research assistants and zBMI was determined according to the WHO growth standards. A linear mixed effects model and logistic generalized estimating equations were used to determine the longitudinal association between cow’s milk fat intake and child zBMI. Results Among children aged 9 months to 8 years of age (N= 7467), each 1% increase in cow’s milk fat consumed was associated with a 0.05 lower zBMI score (95% CI -0.07 to -0.03, p< 0.0001). Compared to children who consumed reduced fat (0.1-2%) cow’s milk, there was evidence that children who consumed whole cow’s milk had 16% lower odds of overweight (OR=0.84, 95% CI 0.77 to 0.91), p< 0.0001) and 18% lower odds of obesity (OR= 0.82, 95% CI 0.68 to 1.00, p= 0.047). Conclusion Guidelines for reduced fat instead of whole cow’s milk during childhood may not be effective in preventing overweight or obesity. Randomized controlled trial data is needed to understand which cow’s milk fat optimizes child growth, development and nutrition.

The effects of increasing amounts of dietary coconut oil on milk-fat secretion in the cow

1971 ◽  
Vol 38 (1) ◽  
pp. 73-77 ◽  
Author(s):  
J. E. Storry ◽  
A. J. Hall ◽  
V. W. Johnson
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Coconut Oil ◽  
Basal Diet ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Palmitic Acids

Summary(1). A study is reported on the effects of 4 levels of coconut oil, added to a basal diet low in fat, on the secretion in cow's milk of fat and its component fatty acids. (2) A significant reduction in the yield of milk fat occurred at the highest level of supplementation. In terms of individual fatty acids the yields of lauric and myristic acids increased progressively with increased intake, maximum yields being obtained with the 7% level of coconut oil. Conversely the yields of caproic, caprylic, capric and palmitic acids progressively decreased with increased coconut oil intake. The yields of C18 acids were unchanged.

The fatty acid composition of Iraqi ewe's, goat's and cow's milk fat

Nahrung/Food ◽  
1985 ◽  
Vol 29 (3) ◽  
pp. 241-245 ◽  
Author(s):  
I. G. Abo-Elnaga ◽  
A. S. El-Dahan ◽  
S. H. Ridha
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals No Glycation Required: Interference of Casein in AGE Receptor Binding Tests

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1836
Author(s):  
Hannah E. Zenker ◽  
Malgorzata Teodorowicz ◽  
Harry J. Wichers ◽  
Kasper A. Hettinga
Keyword(s):  
Heat Treatment ◽  
Milk Protein ◽  
Soluble Form ◽  
Cow’S Milk ◽  
Dot Blot ◽  
Differential Heat ◽  
Cow's Milk ◽  
Inhibition Elisa ◽  
Heated Milk

For the determination of the binding of heated cow’s milk whey proteins such as β-lactoglobulin to the receptors expressed on immune cells, inhibition ELISA with the soluble form of the receptor for advanced glycation end products (sRAGE) and scavenger receptor class B (CD36) has been successfully used in the past. However, binding to heated and glycated caseins in this read-out system has not been tested. In this study, inhibition ELISA was applied to measure the binding of cow’s milk casein alone, as well as all milk proteins together, which underwent differential heat treatment, to sRAGE and CD36, and we compared those results to a dot blot read out. Moreover, binding to sRAGE and CD36 of differentially heated milk protein was measured before and after in vitro digestion. Casein showed binding to sRAGE and CD36, independent from the heat treatment, in ELISA, while the dot blot showed only binding to high-temperature-heated milk protein, indicating that the binding is not related to processing but to the physicochemical characteristics of the casein. This binding decreased after passage of casein through the intestinal phase.

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