Cheese Yield

Fox, Patrick F.; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, P.L.H.

doi:10.1007/978-1-4899-7681-9_10

Cited by 15 publications

(9 citation statements)

References 81 publications

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“…The results obtained from LAB in milk, with mean counts of 78,187 CFU/mL, were practically the same as those obtained in the study carried out by Jiménez [ 30 ] in Manchega sheep and were in agreement with those obtained in other studies in bulk tank sheep’s milk [ 31 , 32 , 33 ]. Likewise, in the set of matrices analysed, the presence of a total of 21 species belonging to the genera Lactobacillus , Lactococcus , Streptococcus , Enterococcus , Pediococcus , Leuconostoc and Weissella was revealed, being the most frequently identified in the dairy products, according to the taxonomic criteria of Fox et al [ 34 ]. Lactobacillus was the predominant genus in Manchega sheep farming, in accordance with the results of studies carried out on bulk tank milk of other species [ 35 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk

Quintana

Perea

Palop

et al. 2020

Animals

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Milk is a typical and satisfactory medium for the growth of lactic acid bacteria (LAB). These microorganisms are of vital importance in the quality of the milk since they contribute to its preservation and give differential organoleptic properties to the final product. Furthermore, LABs can act as biocontrol agents in the dairy industry by inhibiting the growth of undesirable bacteria present in milk and by improving the quality of dairy products such as cheese. In this context, knowing the transfer routes used by LABs from the livestock environment to the milk is of great importance within the dairy industry. Therefore, the objectives of the present study were to expand the knowledge of the LAB population present in the milk of Manchego ewe by means of DNA sequencing techniques and to evaluate the possible transfers of LAB species based on the management of each dairy farm. Samples of bulk tank milk, air (from the milking parlour and from the livestock housing), animal feed and teat surface (taken from 10 sheep per farm) were collected in 12 traditional livestock farms in Castilla-La Mancha (Spain), where each farm presented differences regarding their farming practices. A mixed-effects model was used to evaluate the effects of livestock practices on the distribution of LAB species. Results showed that the vast majority of species identified in the milk had an isolate that was also found in other matrices, which could indicate a microbial transference via the livestock environment to the milk. In addition, the mixed model showed that the factors that positively influence the LAB count were the low-line milking system and the daily use of acid detergent in cleaning the milking machine.

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Section: Discussionmentioning

confidence: 99%

Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk

Quintana

Perea

Palop

et al. 2020

Animals

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“…These methods are becoming more important as a result of rising customer demand for novel food processing technologies that have a far smaller im pact on nutrient content and whole food value. There has been a surge in demand for alternative thermal treatments because traditional thermal processes can cause the cre ation of disagreeable tastes and the loss of essential nutri ents (Fox et al 2017). Ultrasound (US) is a technology that alters the structural integrity of fat cells, speeds up fermentation, and produces flavor compounds as a result, making it potentially useful for making cheese (Abesinghe et al 2019).…”

Section: Introductionmentioning

confidence: 99%

The effect of ultrasonic processing on physical and chemical properties of milk‐based soft, brine cheese

Kadi

Bagale

Potoroko

2022

Indones. J. Biotechnol.

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Many earlier studies have documented pasteurization problems in the dairy industry. As a result, ultrasonic processing has been researched as a non‐heat alternative to pasteurization. In this study, milk‐based soft cheese was treated using various sonication times (0, 1, and 3 min) at a set frequency (22 kHz) with an amplitude of 60% of 630 W and different ripening periods (0, 15, 30, and 60 days) in brine (15%), stored at 4 °C, to reduce heat treatment and increase yield. The physicochemical parameters of white cheeses were examined over next 60 days and compared with a control cheese. The result showed that ultrasound had no significant effect on the cheeses in terms of their fat and protein content on storage. Compared to the control sample, ultrasound treatment improved the taste and aroma ratings due to increased lipolysis and proteolysis. In terms of overall acceptability, the ultra‐filtrate cheese sonicated for 3 min received the highest marks compared to the control. Sonication for 3 min treated fresh milk showed the maximum yield (190.5 g/L milk) compared to untreated raw milk yields (150.32 g/L).

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“…16 Cheese whey includes lactose, protein, fat and minerals, and process instability makes it hard to produce biogas from whey. 17 Under anaerobic conditions, whey decreases the pH dramatically which inhibits the methanogen activity and limits the biogas production capacity. 18 There are several techniques for controlling the pH level to improve the biogas production yield of methanogenic bacteria such as co-fermentation of whey with substrates with good buffering capacity 19 and pH measurement and control employing a computerized pH electrode and pump which feeds a basic 2.5 NaOH solution when pH drops below 6.9.…”

Section: Introductionmentioning

confidence: 99%

An experimental assessment of combustion and performance characteristics of a spark ignition engine fueled with co-fermentation biogas and gasoline dual fuel

Ağbulut

Aydın

Karagöz

et al. 2021

Proceedings of the Institution of Mechanical Engineers, Part E:

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Natural gas, biogas and alcohols are alternative fuels for spark ignition engines which can be used for reducing exhaust emissions and improving performance metrics. At the first stage of the study, a pilot scale biogas system was built, and biogas was produced from a mixture of manure and water called slurry, consisting of 40% cattle manure, 35% water, 17% whey and 8% poultry manure by co-fermentation method. Scrubbing and desulfurization were applied to remove the harmful gasses (CO2, H2S) from the produced biogas in two stages. In the end of the purification process, biogas with a CH4 content of 51%, 57% and 87% was produced. In the second stage, these biogas fuels were used in an SI engine, and their impacts on performance and combustion characteristics were investigated experimentally. A 4-cylinder, 4-stroke, water cooled SI engine with an 11:1 compression ratio was used in the experiments. Tests were conducted at various loads and constant speed. Results showed that daily amount of mean biogas production has reached 1.6 m3/day and biogas methane content has reached 72%. In engine tests, as the methane ratio in biogas increases, cylinder pressure and exhaust temperature values increase and brake specific fuel consumption decreases.

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Cheese Yield

Cited by 15 publications

References 81 publications

Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk

Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk

The effect of ultrasonic processing on physical and chemical properties of milk‐based soft, brine cheese

An experimental assessment of combustion and performance characteristics of a spark ignition engine fueled with co-fermentation biogas and gasoline dual fuel

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