Cheese Science and Technology

Fox, Patrick F.; Guinee, Timothy P.

doi:10.1002/9781118534168.ch17

Cited by 21 publications

(10 citation statements)

References 54 publications

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“…The influences of various environmental factors on it in terms of quantity have been discovered. The initial aggregation of casein‐hydrolysed casein micelles in this phase is confirmed by a series of microphotographs obtained by various authors (Fox and Guinee ; Smykov ). It is also noted that, at the end of the enzymatic phase, cooperative conformational phase transitions occur in casein molecules that significantly change the properties of casein micelles (Surkov et al .…”

Section: Introductionsupporting

confidence: 61%

Self‐segmenting of rennet‐induced milk gel in cheesemaking tank

Smykov¹

2019

Int J of Dairy Tech

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The phenomenon of self-segmenting of milk gel in an open-type cheesemaking tank is described. It is shown that the self-segmenting of the gel is caused by the thermo-gravitational convection of Rayleigh-B enard and the thermo-capillary convection of B enard-Marangoni. A mechanism for the self-segmenting of milk gel, in which the important role of fat globules in this process has been noted, is proposed. It is noted that the self-segmenting of the milk gel can cause some defects in the finished cheese: uneven texture and colour disorder.

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Section: Introductionsupporting

confidence: 61%

Self‐segmenting of rennet‐induced milk gel in cheesemaking tank

Smykov¹

2019

Int J of Dairy Tech

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“…Calcium serves a pivotal role in the coagulation of milk by rennet and in the subsequent handling of the coagulum. Hence, it is common practice to add 0.01% CaCl 2 to cheese milk (Fox and Guinee, 2013 ). A heightened Ca 2+ level in milk hastens coagulation.…”

Section: Resultsmentioning

confidence: 99%

Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

Bensmail,

Boudjema,

Naimi-Fazouane

et al. 2023

bta

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The exploitation of food industry wastes and their conversion into value-added products present a promising and continuously growing field, given the diversity of elaborated wastes. The current work aimed to utilize sweet cheese whey as a growth medium for acid protease production by a local fungus strain. The biochemical and physicochemical properties of the cheese whey, such as pH, conductivity, chemical oxygen demand, biological oxygen demand (BOD 5 ), total nitrogen and protein contents, and mineral salts, were assessed using various analytical methods. The effect of certain parameters on acid protease production by Mucor circinelloides MG603064.1 through the SmF process was investigated using the conventional design method “One factor at a time”. Subsequent to characterization, the crude extract was used in a trial to create fromage frais , compared to the commercial rennin CHY-MAX ® Powder Extra. Cheese whey characterization revealed its richness in total nitrogen (1.044 ± 0.044 g/l), protein content (6.52 ± 0.04 g/l), and principal mineral salts: calcium (1.637 ± 0.037 g/l), phosphorus (1.173 ± 0.023 g/l), and chloride (1.66 ± 0.09 g/l). The optimal values of the SmF process for acid protease production, such as the inoculum size, beef extract, and KH 2 PO 4 supplements, the initial pH of cheese whey, and incubation temperature were, respectively, 11% (v/v), 0.4% (w/v), 0.5% (w/v), 5.5, and 30°C. Under these conditions, the lowest milk-clotting time of 290 s was achieved, representing an 18.41-fold increase compared to the initial step using the unoptimized medium. The enzyme showed maximum milk-clotting activity at pH 5, a temperature of 60°C, and in the presence of 0.025 M of CaCl 2 . The enzyme activity also significantly improved with sonication (35 kHz) for 10 min. The crude extract of M. circinelloides ensured the production of fresh cheese samples with characteristics roughly similar to those obtained by the control (CHY-MAX ® rennin). The acid protease of M. circinelloides could successfully substitute the conventional rennin in the manufacture of fresh cheese.

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“…Azkenik, 2009an, Harbutt-ek 750 gazta mota inguru deskribatu zituen bere liburuan [16]. Berez, munduan gehien jaten diren gazta motak honako hauek dira: cheddar, mozzarella, gouda, emmental eta camembert [17].…”

Section: Gaztaunclassified

Gaztagintzako prentsaketa-teknikak: gure arbasoetatik gaur egunera arte

Campillo-Robles

Atxa

Telleria³

et al. 2019

EKAIA

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Mamiaren prentsaketa prozesu garrantzitsua da gaztagintzan. Horri esker, mamiak gazura galtzen du. Berez, gaztaren kontserbazio egokia lortzeko, mamiaren hezetasuna txikitu behar da. Gainera, prentsaketari esker, gaztaren azala eratzen da, eta gaztari forma egokia ematen zaio. Mendeetan zehar, eskuzko prentsaketa erabili izan da gehienbat, baina XIX. mendearen bukaeratik prentsen erabilera zabaldu da. Orain arte erabilitako prentsaketa-teknikak eta tresneria oso gutxi deskribatu dira bibliografian. Hori dela eta, dokumentu honetan gai honi buruz egindako bilaketa-lana aurkezten dugu; zehazki, Euskal Herrian erabili izan diren prentsaketa-teknikak jasota daude, bai eta zeregin horretan erabili diren tresnak ere.

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Cheese Science and Technology

Cited by 21 publications

References 54 publications

Self‐segmenting of rennet‐induced milk gel in cheesemaking tank

Self‐segmenting of rennet‐induced milk gel in cheesemaking tank

Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

Gaztagintzako prentsaketa-teknikak: gure arbasoetatik gaur egunera arte

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