Preface to the Third Edition

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

doi:10.1016/s1874-558x(04)80059-9

Cited by 38 publications

(62 citation statements)

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“…On all samples, the moisture content was reduced and dry matter content was increased during storage that is due to the evaporation of water from cheese samples (depending on the permeability of the package) (Fox et al, 2004;Muir et al, 1999). Dur results are also consistent with the findings of Salwa & Galal (2002) who reported moisture reduction in Domiati cheese during storage.…”

Section: Resultssupporting

confidence: 87%

The effect of homogenization on texture of reduced dry matter processed cheese

Mohammadi

Fadaei

2018

Food Sci. Technol

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Since the cost of processed cheese is high in Oran, in this research we studied the effect of homogenization at the pressures of 100, 150 and 200 bar on the quality and texture of processed cheese followed by reducing dry matter. Results showed no significant difference between the pH and dry matter of processed cheese samples at different pressures (p > 0.05). Also, different pressures of homogenization had no significant effect on overall acceptability (p > 0.05). With increasing homogenization pressure, texture improved significantly (p < 0.05). Homogenization treatment at the pressure of 200 bar had the highest influence on the improvement of the processed cheese texture.Keywords: processed cheese; dry matter; homogenization; texture.Practical Application: The improvement of the texture of reduced dry matter processed cheese through homogenization.

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Section: Resultssupporting

confidence: 87%

The effect of homogenization on texture of reduced dry matter processed cheese

Mohammadi

Fadaei

2018

Food Sci. Technol

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“…Hydrolysis of κ-caseins decreases the electric repulsive forces between casein micelles, thereby favouring their aggregation (Walstra, Wouters, & Geurst, 2006). The hydrolysis produced by chymosin is highly specific towards κ-casein, producing the aggregation of casein micelles in a short time (Fox, McSweeney, Cogan, & Guinee, 2004). Thereby, the milk-clotting activity of chymosin is generally higher than activities observed in plant coagulants.…”

Section: Milk-clotting Activities Of Cesmentioning

confidence: 99%

Partial characterization of a plant coagulant obtained from the berries ofSolanum elaeagnifolium

Chávez-Garay

Gutiérrez‐Méndez

Valenzuela-Soto

et al. 2015

CyTA - Journal of Food

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The berries of Solanum elaeagnifolium (trompillo) have been used since ancient time in Chihuahua, Mexico, as a milk coagulant in cheese making. This article describes an approach to the characterization of the plant coagulant from trompillo. From the main results, it was noticed that only the yellow berries of trompillo have proteolytic and milk-clotting activity. These activities were observed in the crude extracts (CEs) obtained from both seeds and fruit peels of yellow berries. The proteolytic activities of these CEs ranged from 6.0 to 8.5 U-Gly/mg, although the absence of NaCl in the CEs decreased their activities significantly. The milk-clotting activities of CEs from the berries of trompillo (4347-2564 MCA) were similar to those reported for other plant coagulants. Some CEs had a similar ratio of milkclotting activity/proteolysis as rennin and chymosin. This plant coagulant produced an unspecific hydrolysis on caseins, increasing the yield in fresh-type miniature cheese.Keywords: Solanum elaeagnifolium; plant coagulant; silverleaf nightshade; trompillo; fresh cheese Las bayas de Solanum elaeagnifolium (trompillo) se han utilizado por años en la elaboración de queso en Chihuahua, México. Este trabajo describe los avances en la caracterización del coagulante vegetal obtenido del trompillo. Se encontró que solo las bayas amarillas del trompillo presentaban actividad proteolítica y coagulante (en leche). Estas actividades se observaron en los extractos crudos (CE) obtenidos tanto de las semillas como de las cáscaras de los frutos amarillos. Las actividades proteolíticas de estos CEs fueron de 6.0 a 8.5 U-Gly/mg, aunque la ausencia de NaCl disminuyó significativamente su actividad. La actividad coagulante de los CEs obtenidos del trompillo (4347 a 2564 MCA) fueron similares a los reportados en otros coagulantes de plantas. Además, algunos CE presentaron un proporción de actividad coagulante/proteólisis similar al de la renina y quimosina. Finalmente, este coagulante vegetal produce una hidrólisis inespecífica en la caseína, incrementando el rendimiento en queso Fresco miniatura.

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“…However, salt content, pH value and acidity were non-significantly (p>0.05) influenced by the milk sources. The considerable variation in composition of cheese prepared from two different species are because the buffalo milk is richer in milk constituents especially fat, lactose and caseins [6,8] and these significant inter-species differences are reflected in the characteristics of the cheeses produced [20].…”

Section: Compositionmentioning

confidence: 99%

“…The fermentation of lactose resulted in fall of pH and rise in acidity because various metabolic reactions and transformations including glycolysis occur during cheese ripening [1,10]. Among these reactions, the conversion of lactose into lactate and other metabolic products by lactic acid producing bacteria is imperative and manipulate the concentration and production rate of acidification [20]. Onget al [21]also reported that during ripening, the lasting lactose content predominantly converted and transformed into L-lactate and ultimately the lactic acid.…”

Section: Compositionmentioning

confidence: 99%

Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

Murtaza¹,

Huma²,

Sameen³

et al. 2014

JFNR

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The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and buffalo milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was estimated after 2 and 4 months of ripening. The results revealed that cheese from buffalo milk had significantly higher level of fat, protein, ash, lactose and lactic acid contents as compared to that prepared from cow milk. Sodium, calcium and potassium contents were also considerably higher in the cheese prepared from buffalo milk. During ripening, significant decrease in lactose and pH value, while increase in acidity and lactic acid contents was observed. However, ripening did not influence the minerals profile of the cheese. It was accomplished that buffalo milk Cheddar cheese is nutritionally superior to cow milk cheese.

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Preface to the Third Edition

Cited by 38 publications

References 0 publications

The effect of homogenization on texture of reduced dry matter processed cheese

The effect of homogenization on texture of reduced dry matter processed cheese

Partial characterization of a plant coagulant obtained from the berries ofSolanum elaeagnifolium

Minerals and Lactic Acid Contents in Buffalo Milk Cheddar Cheese; a Comparison with Cow

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