Determination of Ethanol in Whey-Sugar Solutions by Freezing

1982 ◽  
Vol 45 (1) ◽  
pp. 26-28 ◽  
Author(s):  
B. J. DEMOTT
Keyword(s):  
Specific Gravity ◽  
Cheese Whey ◽  
Freezing Point ◽  
Cottage Cheese ◽  
Yeast Fermentation ◽  
Kluyveromyces Fragilis ◽  
Total Solids ◽  
Solids Concentration ◽  
Treated Sample

The composition of solutions undergoing yeast fermentation was simulated by using direct-acid-set cottage cheese whey containing increasing amounts of ethanol (0 to 5.4%) with decreasing amounts of sucrose (10 to 0%). Each decrease of 1 g of sucrose per 100 ml of whey accompanied by an increase of 0.54 g of ethanol decreased specific gravity 0.0046 unit and lowered the freezing point 0.159 H. Whey containing 10% added sucrose was treated as follows: (a) inoculated with Kluyveromyces fragilis, (b) carbohydrate splitting enzymes added and inoculated with K. fragilis and (c) carbohydrate splitting enzymes added and inoculated with Saccharomyces cerevisiae. All mixtures were incubated 48 h at 32 C during which six samples from each treatment were analyzed for total solids, specific gravity and freezing point. No difference (P>.05) was noted between samples treated with enzymes or those treated with the two yeasts cultures as related to decrease in total solids concentration or specific gravity. Each 0.001-H decrease in freezing point was accompanied by a total solids decrease of0.006 g per 100 g of whey in the non-enzyme treated sample, and 0.008 g and 0.010 g per 100 g whey in the enzyme-treated samples inoculated with K. fragilis and S. cerevisiae, respectively. Each 0.001-H change in freezing point was equivalent to a change of 0.00003 specific gravity unit in the non-enzyme treated sample and 0.000043 and 0.000048 specific gravity unit in the enzyme-treated samples inoculated with K. fragilis and S. cerevisiae, respectively. The precision with which freezing point can be determined suggests its use in evaluating the amount of ethanol produced during fermentation.

PERFORMANCE AND MORPHOLOGY OF KLUYVEROMYCES FRAGILIS AND RHODOTORULA GRACILIS GROWN IN COTTAGE CHEESE WHEY

1974 ◽  
Vol 37 (9) ◽  
pp. 481-484 ◽  
Author(s):  
J. B. Mickle ◽  
Wanda Smith ◽  
Diana Halter ◽  
Sue Knight
Keyword(s):  
Carbon Source ◽  
Sole Carbon Source ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Kluyveromyces Fragilis ◽  
Cell Numbers ◽  
Rhodotorula Gracilis ◽  
Maximum Cell

The overall objectives of this research were to find practical methods of cottage cheese whey disposal, and economical methods of recovering usable products from the whey. The specific purposes of this study were: (a) to determine whether Kluyveromyces fragilis could reduce the COD of cottage cheese whey more efficiently than in previous trials, (b) to attempt adaptation of Rhodotorula gracilis to lactose, and (c) to describe the morphology of the adapted Rh. gracilis culture. K. fragilis reached maximum cell numbers in approximately 7 h, with initial inocula of 1 × 108 cells/ml. At this rate of inoculation, the COD of cottage cheese whey was reduced 82 ± 2% in 10–11 h, and 93 ± 2% in 24 h, a greater reduction than reported by most authors. Rh. gracilis was adapted to utilize lactose as its sole carbon source by successive transfers on lactose agar. Photomicrographs of this adapted Rh. gracilis culture showed morphology similar to that reported in the literature when the yeasts had been grown on other media.

scholarly journals Influence of somatic cell count and total bacterial counts of raw milk in cheese yield using small-scale methodology

2012 ◽  
Vol 64 (5) ◽  
pp. 1367-1372 ◽  
Author(s):  
N.M.A. Silva ◽  
L.P.F. Bastos ◽  
D.L.S. Oliveira ◽  
M.C.P.P. Oliveira ◽  
L.M. Fonseca
Keyword(s):  
Cheese Whey ◽  
Freezing Point ◽  
Compositional Analysis ◽  
Raw Milk ◽  
Small Scale ◽  
Experimental Conditions ◽  
Total Solids ◽  
Scale Method ◽  
Milk Samples ◽  
Yield Values

The objectives of this study were to evaluate the influence of SCC and TBC of raw milk in cheese yield, using a reduced scale method, and to evaluate theoretical prediction of cheese yield. 270 samples of raw milk were split into three SCC levels (below 200,000; 200,000-750,000; above 750,000 SC/mL) and three TBC levels (below 100,000; 100,000-750,000; above 750,000 CFU/mL). Raw milk samples were submitted to compositional analysis (fat, protein, lactose, total solids and SNF content), SCC, TBC, freezing point and pH. The production of the small-scale cheese was conducted according to the method developed at Cornell University (Melilli et al., 2002). Cheese whey samples were submitted to compositional analysis (fat, total protein, true protein, lactose, total solids and SNF content) and SCC. The increase in the SCC of raw milk resulted in increased protein loss in cheese whey. High SCC (above 200,000 SC/mL) in milk samples was correlated to reduced dry matter yield. There was no effect of TBC in cheese yield in the experimental conditions used. There was a high correlation between the theoretical yield values and the yield values predicted by the small-scale method, indicating that this method is appropriate for cheese yield prediction.

New Refractometric Methods for the Determination of Total Proteins in Serum and in Urine

1962 ◽  
Vol 8 (2) ◽  
pp. 158-165 ◽  
Author(s):  
A V Wolf ◽  
John B Fuller ◽  
E J Goldman ◽  
T D Mahony
Keyword(s):  
Specific Gravity ◽  
Total Protein ◽  
Total Proteins ◽  
Physical Methods ◽  
Total Solids ◽  
Before And After ◽  
Refractometric Determination

Abstract New, precise, physical methods for the determination of total protein in serum or plasma and in urine are described. They are based upon the refractometric determination of total solids in these fluids before and after protein has been removed by coagulation and, in ordinary use, they require no special standardization or calibration. The urine method is applicable primarily to protein concentrations above 100mg./100 ml. A by-product of the urine method is the direct and simple determination of the nonprotein specific gravity of proteinuric urine.

Fermentation of Lactose in Direct-Acid-Set Cottage Cheese Whey

1981 ◽  
Vol 44 (8) ◽  
pp. 588-590 ◽  
Author(s):  
B. J. DEMOTT ◽  
F. A. DRAUGHON ◽  
P. J. HERALD
Keyword(s):  
Heat Treatment ◽  
Room Temperature ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Cottage Cheese ◽  
Supernatant Fluid ◽  
Kluyveromyces Fragilis ◽  
Rapid Reduction ◽  
Candida Pseudotropicalis ◽  
Lactose Conversion

Kluyveromyces fragilis was more suitable than Candida pseudotropicalis or Kluyveromyces lactis for production of ethanol from whey. Direct-acid-set cottage cheese whey and the supernatant fluid resulting from heat treatment of the whey at 95 C for 20 min showed similar rates of fermentation when inoculated with K. fragilis. Inoculation rates of 10, 12 and 14 ml of active K. fragilis culture per 100 ml of media were not significantly different in rate of ethanol production. Samples incubated with K. fragilis at 35, 37, 40 and 42 C showed more rapid reduction in specific gravity than samples incubated at room temperature or 30 C. Lactose conversion in whey was 83% complete and in whey supernatant fluid, 77%.

Tomato-Flavored Beverage and Onion-Flavored Chip Dip Made from Cottage Cheese Whey

1977 ◽  
Vol 40 (8) ◽  
pp. 540-542 ◽  
Author(s):  
B. J. DEMOTT ◽  
A. B. HELMS ◽  
O. G. SANDERS
Keyword(s):  
Heat Treatment ◽  
Xanthan Gum ◽  
Cheese Whey ◽  
Culture Method ◽  
Cottage Cheese ◽  
Cotton Cloth ◽  
Total Solids

Whey from cottage cheese made by the short-set culture method was used to make tomato-flavored drink by addition of 6% dried tomato-spice flavoring material, and was found by 10 panelists to have a pleasing taste. Heat treatment of cottage cheese whey at 93 to 99 C resulted in a precipitate containing over 9% total solids. This precipitate was further concentrated by centrifugation or filtration through a cotton cloth. The precipitates were blended with xanthan gum and onion-flavoring to produce a chip dip.

Thermal denaturation of α-lactalbumin and β-lactoglobulin in cheese whey: effect of total solids concentration and pH

1979 ◽  
Vol 46 (1) ◽  
pp. 103-111 ◽  
Author(s):  
Robyn M. Hillier ◽  
Richard L. J. Lyster ◽  
Gordon C. Cheeseman
Keyword(s):  
Genetic Variants ◽  
Thermal Denaturation ◽  
Cheese Whey ◽  
Polyacrylamide Gel Electrophoresis ◽  
Electrostatic Charge ◽  
Total Solids ◽  
Solids Concentration ◽  
Lactose Concentration ◽  
Solids Content ◽  
Β Lactoglobulin

SUMMARYMeasurements of residual native protein remaining after heat treatment of cheese whey have been made using quantitative polyacrylamide gel electrophoresis. The results have been expressed in terms of kinetic constants. The effect of concentration was investigated up to 3 times the normal total solids content, dialysis treatments were used to study the effect of non-protein constituents, and the effect of pH was studied at pH 4, 6 and 9. The results indicated that increased total solids (TS) concentration slowed the denaturation of β-lactoglobulin A and B (β-lg A, β-lg B) but hastened the denaturation of α-lactalbumin (α-la). However, increased lactose concentration slowed the denaturation of both α-la and β-lg, perhaps by preventing formation of heat-induced complexes. Increased Ca concentration, up to 0.4 mg/ml, tended to slow the denaturation of both proteins, but further increase in Ca up to 0.9 mg/;ml produced little effect. The rate of denaturation of both α-la and β-lg was slower at pH 4 than at pH 6 or 9, and was probably slowest at the isoelectric point. However, not all the changes associated with pH could be explained in terms of net molecular electrostatic charge. The genetic variants of ′β-lg showed different heat stabilities – below 90 °C β-lgA was more stable than β-lgB, but above 90 °C the situation was reversed at all TS concentrations, and pH 6. However, at pH 4 and 9, °-lgA was less stable than °-lgB over the entire temperature range at normal concentration.

Determination of Total Solids in Heterogeneous Heat-Sensitive Foods

1971 ◽  
Vol 54 (6) ◽  
pp. 1403-1405
Author(s):  
D B Emmons ◽  
Elizabeth Larmond ◽  
D C Beckett
Keyword(s):  
Standard Deviation ◽  
Representative Sample ◽  
Freeze Drying ◽  
Cottage Cheese ◽  
Air Drying ◽  
Total Solids ◽  
Aoac Method ◽  
Standard Deviations ◽  
Fluid Milk

Abstract A study was conducted to determine the cause of poor precision in the determination of total solids in heterogeneous heat-sensitive foods. A larger, more representative sample and preliminary freeze-drying rather than air-drying of samples gave greater precision than a modified AOAC method. The standard deviation for creamed cottage cheese was ±0.060 for the modified AOAC method and ±0.016 for the method tested. Decreases in standard deviations were also obtained for fluid milk, uncreamed cottage cheese, and goose meat.

Determination of Specific Gravity of Live Hogs by Suppressed Zero Techniques

1967 ◽  
Vol 26 (1) ◽  
pp. 50-57
Author(s):  
V. M. Hix ◽  
A. M. Pearson ◽  
E. P. Reineke ◽  
T. A. Gillett ◽  
L. J. Glacoletto
Keyword(s):  
Specific Gravity
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