Predictive formulae for goat cheese yield based on milk composition

Zeng, Shenming; Soryal, K. A.; Fekadu, B; Bah, B.; Popham, Thomas W.

doi:10.1016/j.smallrumres.2006.01.007

Cited by 35 publications

(31 citation statements)

References 12 publications

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“…Total milk protein contains about 80% casein [4], and casein is the dominant factor affecting curd firmness, syneresis rate, moisture retention, and ultimately the cheese quality and yield [15,47]. The results obtained from this study indicate that, based on the fact that there was no decrease in the crude protein or casein content, the use of ultrasonicated milk for the production of cheese would have no negative effect on cheese yield.…”

Section: Proteinmentioning

confidence: 85%

Impact of ultrasound on dairy spoilage microbes and milk components

Cameron

McMaster

Britz

2009

Dairy Sci. Technol.

132

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-Numerous reports in the literature suggest pasteurisation failures in the dairy industry as a possible cause for an end product with a poor quality. Ultrasonication offers the dairy industry a non-thermal alternative to pasteurisation. The aim of this study was to evaluate the use of ultrasonication as an alternative to heat pasteurisation. Ultrasound was found to eliminate spoilage and potential pathogens to zero or to levels acceptable by South African and British milk legislation, even when initial inoculum loads of 5× higher than permitted were present before treatment. Viable cell counts of E. coli were reduced by 100% after 10.0 min of ultrasonication. The data obtained also showed that viable counts of Pseudomonas fluorescens were reduced by 100% after 6.0 min and Listeria monocytogenes was reduced by 99% after 10.0 min. An infra-red based apparatus was used to analyse raw and pasteurised milk after an ultrasonic treatment. Ultrasonication did not lead to decreases in the protein or lactose content of both raw and pasteurised milk. Kjeldahl nitrogen determinations confirmed that ultrasonication had no detrimental effect on the total protein or casein content of pasteurised milk. This study indicated that ultrasonication lead to an increase in the fat concentration. This was explained by the larger surface area of the fat globules after ultrasonication, which led to an increase in light scattering as observed by the MilkoScan. Alkaline phosphatase and lactoperoxidase activities were also investigated as potential indicators of an effective ultrasonic treatment. Ultrasonication was, however, found to be ineffective in deactivating both enzymes used regularly by the dairy industry as indicators of effective thermal processes. Résumé -Impact des ultrasons sur les microbes d'altération du lait et sur ses composants.De nombreuses publications suggèrent que dans l'industrie laitière, la mauvaise qualité du produit fini peut provenir de défaillances de la pasteurisation. Le but de cette étude a été d'évaluer l'utilisation de l'ultrasonication comme alternative au traitement thermique. Les résultats ont montré que les ultrasons éliminaient totalement, ou à des niveaux acceptables par la législation sud-africaine et anglaise, la flore d'altération et les pathogènes potentiels, et ce même quand les charges d'inoculum initiales avant traitement étaient 5 fois supérieures à celles autorisées. La réduction du nombre de cellules viables après ultrasonication était de 100 % après 10.0 min pour E. coli, de 100 % après 6.0 min pour Pseudomonas fluorescens et de 99 % après 10.0 min pour Listeria monocytogenes. L'analyse par infrarouge du lait cru et du lait pasteurisé après traitement aux ultrasons ne montrait aucune diminution de la teneur en protéines et en lactose dans ces deux laits. La quantification de l'azote par Kjeldahl confirmait l'absence d'effet préjudiciable de l'ultrasonication sur les teneurs en protéines totales ou en caséines du lait pasteurisé. Cette étude montre que l'ultrasonication conduit à ...

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Section: Proteinmentioning

confidence: 85%

Impact of ultrasound on dairy spoilage microbes and milk components

Cameron

McMaster

Britz

2009

Dairy Sci. Technol.

132

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“…The tests were replicated during storage on 1, 8, 15, and 22 days. Yield was evaluated by the ratio between final mass of ricotta and initial mass of whey (kg), expressed as percentage, according to Zeng et al (2007).…”

Section: Methodsmentioning

confidence: 99%

Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese

Souza¹,

Silva²,

Silva³

et al. 2016

Afr. J. Biotechnol.

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The aim of this study is to evaluate the effect of whey storage period (0, 24, 48 and 72 h) on the physicochemical parameters, color, texture and microstructure of fresh ricotta during storage. Sweet whey and acid whey were evaluated based on titratable acidity, pH, fat, cryoscopy, and density, while ricotta was based on yield, fat, protein, ash, acidity, pH, moisture, total solids, color, texture, and microstructure. This was done with analysis of variance in a completely randomized design using Tukey test at 5% probability. Whey pH values increased with storage time. Ricotta made with stored whey had average yield of 5.33%, with decreased fat content and pH, and increased acidity. There were subtle differences in color and texture of ricotta during storage; its hardness and gumminess decreased, resulting in microstructure compression. It is concluded that the production of ricotta with whey stored for up to 72 h makes the product appropriate for consumption.

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“…Sin embargo, al complementar la alimentación, se incrementó la concentración de proteína y lactosa en leche, indicadores de una mejora en la nutrición de las cabras, la cual se reflejo en una mejora en la condición corporal de las cabras. Por otra parte, el aumento en concentración de proteína en leche puede incrementar el rendimiento de derivados lácteos como queso, mantequilla, y leche en polvo (Min et al, 2005), debido a que la proteína representa alrededor del 60% de la MS de dichos derivados (Zeng et al, 2007), por lo que la complementación a las cabras pudierá representar en una leche más atractiva para la industria, con lo cual se prodria buscar mejorar el precio de venta por litro de leche.…”

Section: Análisis Económicounclassified

Uso de un alimento integral como complemento a cabras locales en pastoreo: respuesta en producción y composición química de la leche

Maldonado–Jáquez

Granados-Rivera

Hernández–Mendo

et al. 2017

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Uso de un alimento integral como complemento a cabras locales en pastoreo:respuesta en producción y composición química de la leche Use of total mixed ration as supplement in grazing local goats: Milk production response and chemical composition ResumenEn México, la población caprina se concentra en sistemas de producción extensivos, con hatos formados en mayoría por cabras que los productores llaman criollas, denominación ahora aceptada como locales. La alimentación de la cabra lechera en el sistema extensivo es a través del pastoreo, pero éste, por sí solo no puede satisfacer las necesidades nutricionales de la cabra. Por tanto, si se quiere aumentar la producción de leche, es necesario complementar la alimentación de las cabras en pastoreo. Al respecto, en rumiantes en pastoreo que han sido complementados con un alimento integral se han reportado aumentos en la producción de leche. Por lo tanto, el objetivo de estudio fue evaluar el efecto en la producción y composición de la leche de cabras locales en pastoreo complementadas con un alimento integral. Para ello, se realizaron dos experimentos. En el primero, se evaluó el efecto de cambiar de un sistema de pastoreo a uno estabulado, con el fin de desafiar a las cabras a que expresaran su potencial productivo al ofrecerles un alimento integral. En el segundo, se evaluó el efecto en producción de leche y componentes de la leche de cabras en pastoreo al complementarlas con diferentes niveles del alimento integral usado en el experimento 1. Los datos de producción de leche y composición química en leche de ambos experimentos fueron analizados utilizando un modelo de medidas repetidas. Los datos de peso vivo y condición corporal final de las cabras, se analizaron como un diseño completamente al azar. Se realizó un análisis de costos parciales en ambos experimentos, con el fin de conocer la viabilidad económica de los tratamientos. En el experimento 1, la concentración de grasa en leche no se modificó (p > 0.05) por efecto de tratamientos, pero si AbstractIn Mexico, the goat population is concentrated in extensive production systems in Mexico, with herds mainly formed by goats that the producers called Creoles, now accepted as a local name.The power of the goat dairy in the extensive production system, is through the grazing, but this alone cannot meet the nutritional needs of the goat. Therefore, if the producers want to increase the production of milk, it is necessary to supplement the grazing goat diet with grains. On this manner, some results report an increase in milk production in grazing ruminants supplemented with an integral diet. The aim of this study was to evaluate the effect on the production and composition of milk in grazing local goats supplemented with an integral feed. Two experiments were performed. The first, evaluated the effect of changing from a grazing system to intensive system, in order to challenge the goats to express their productive potential by providing them with an integral feed. In the second, it evaluated the effect in grazing lo...

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Predictive formulae for goat cheese yield based on milk composition

Cited by 35 publications

References 12 publications

Impact of ultrasound on dairy spoilage microbes and milk components

Impact of ultrasound on dairy spoilage microbes and milk components

Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese

Uso de un alimento integral como complemento a cabras locales en pastoreo: respuesta en producción y composición química de la leche

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