Selection and Treatment of Milk for Cheesemaking

Panthi, Ram R.; Jordan, Kieran; Kelly, Alan L.; Sheehan, Jeremiah J.

doi:10.1016/b978-0-12-417012-4.00002-8

Cited by 34 publications

(27 citation statements)

References 184 publications

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“…The efficacy of centrifugation process (9,000 × g at 50°C with a flow rate of 1,000 L/h) for removal of SCC was ~95% relative to the SCC in raw milk, in close agreement with the study of Wieking (2004), who reported the efficacy of centrifugation as ~95%. It is generally accepted that the SCC of cheese milk negatively influences the cheese making and final cheese quality (Panthi et al, 2017). However, in contrast, a recent study (Li et al, 2017) suggested that the somatic cells have minimal effect per se on the cheesemaking and final cheese quality.…”

Section: Raw Milk Centrifugate and Cheese Milk Compositionmentioning

confidence: 98%

“…Somatic cell counts of the raw milk between trials ranged between 1.2 × 10 5 and 2.4 × 10 5 cells/mL. The SCC of milk depends on factors such as breed and parity, stage of lactation, udder health, and also individual and environmental factors, as well as management practices (Li et al, 2017;Panthi et al, 2017). In general, the SCC of milk from healthy cows is less than 2 × 10 5 (Li et al, 2014).…”

Section: Raw Milk Centrifugate and Cheese Milk Compositionmentioning

confidence: 99%

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Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese

Lamichhane

Kelly

Sheehan

2018

Journal of Dairy Science

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This study investigated the effect of centrifugation (9,000 × g, 50°C, flow rate = 1,000 L/h), as well as the incorporation of high-heat-treated (HHT) centrifugate into cheese milk on the composition, texture, and ripening characteristics of Maasdam cheese. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a pronounced effect on the compositional parameters of any experimental cheeses, except for moisture and moisture in nonfat substance (MNFS) levels. Incorporation of HHT centrifugate at a rate of 6 to 10% of the total milk weight into centrifuged milk increased the level of denatured whey protein in the cheese milk and also increased the level of MNFS in the resultant cheese compared with cheeses made from centrifuged milk and control cheeses; moreover, cheese made from centrifuged milk had ∼3% higher moisture content on average than control cheeses. Centrifugation of cheese milk reduced the somatic cell count by ∼95% relative to the somatic cell count in raw milk. Neither centrifugation nor incorporation of HHT centrifugate into cheese milk had a significant effect on age-related changes in pH, lactate content, and levels of primary and secondary proteolysis. However, the value for hardness was significantly lower for cheeses made from milk containing HHT centrifugate than for other experimental cheese types. Overall, centrifugation appeared to have little effect on composition, texture, and ripening characteristics of Maasdam cheese. However, care should be taken when incorporating HHT centrifugate into cheese milk, because such practices can influence the level of moisture, MNFS, and texture (particularly hardness) of resultant cheeses. Such differences may have the potential to influence subsequent eye development characteristic, although no definitive trends were observed in the present study and further research on this is recommended.

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Section: Raw Milk Centrifugate and Cheese Milk Compositionmentioning

confidence: 98%

Section: Raw Milk Centrifugate and Cheese Milk Compositionmentioning

confidence: 99%

Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese

Lamichhane

Kelly

Sheehan

2018

Journal of Dairy Science

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“…increases in the level of various factors, such as levels of protein, calcium, rennet concentration, coagulation temperature, and can be negatively influenced by increasing pH. The influence of milk composition on rennet coagulation properties was discussed in recent papers (Horne & Lucey, 2017;Panthi, Jordan, Kelly, & Sheehan, 2017). In typical uncut casein gels, around 10% of the water is present in casein micelles and around 90% is entrapped in the protein network (Van Vliet & Walstra, 1994).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review

Panthi

Kelly

O’Callaghan

et al. 2019

Trends in Food Science & Technology

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BackgroundThe rate or extent of whey expulsion or syneresis from cheese curds during stirring in-vat determines curd moisture levels, which subsequently influences cheese moisture content. The outward migration of whey depends on curd contraction and on the structure of the pores permitting whey movement. Curd syneretic properties are one of the least understood areas of cheese science, particularly when milk of varying composition is used. Scope and ApproachThis review provides an insight into the mechanisms of curd formation and curd syneresis, and factors influencing syneretic properties in unconcentrated and concentrated milk and appraises syneresis measurement methods in terms of their relative strengths and weaknesses.

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“…Milk with a high somatic cell count can inhibit the incorporation of proteins into the curd, so low levels of somatic cells are more desirable for a successful coagulation process Politis and Ng-Kwai-Hang, 1988;Vallas et al, 2010). The somatic cell count in our study was in the range between 11,000 and 27,139,000, although there is no cut-off point where this trait can be stratified and fix that from a point the milk will not coagulate, authors have observed that milk samples with high levels of somatic cells had reduced levels of caseins and also large RCT, leading to a high proportion of samples of slow or non-coagulating and low curd firmness (Panthi et al, 2017).…”

Section: Objective 3 Study Of Novel Traits For Selection Which Can Bmentioning

confidence: 59%

“…La leche con un elevado conteo de células somáticas puede inhibir la incorporación de proteínas a la cuajada, por lo que para un exitoso proceso de coagulación es más deseado bajos niveles de células somáticas Politis and Ng-Kwai-Hang, 1988;Vallas et al, 2010). El conteo de células somáticas en nuestro estudio, estuvo en el rango de entre 11,000 y 27,139,000, y aunque no existe un valor de corte donde se pueda estratificar éste carácter y declarar que a partir de un punto la leche no coagulará, autores han observado que muestras de leche con niveles altos de células somáticas tenían niveles reducidos de caseínas y además largos tiempos de RCT, conllevando a una alta proporción de muestras de lenta o no coagulación y poca firmeza del cuajo (Panthi et al, 2017).…”

Section: Objetivo 3 Estudio De Nuevos Caracteres a La Selección Que unclassified

Selección genómica en ganado ovino de aptitud lechera = Genomic selection in dairy sheep livestock

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Por un conjunto no numerable de razones naturales, racionales, irracionales, reales, imaginarios, complejos, …, ¡¡¡¡y cuantos conjuntos no numerables de razones existan!!!!:A mis padres. x xi xiv 2.1.2.2. Estimación de las correlaciones fenotípicas y genéticas de los caracteres de coagulación y rendimiento quesero con los caracteres de leche. _________________________________________ 2.1.2.3. Selección Indirecta. ___________________________________________________________ 2.1.2.4. La respuesta genética directa a la selección en hembras y machos de Assaf. _____________ 2.1.2.5. La respuesta correlacionada a la selección a través de un proxi y su eficiencia de selección relativa. ___________________________________________________________________________ 2.1.2.6. Índice de selección y sus respuesta correlacionada y eficiencia relativa. _________________ 2.1.2.7. Balanceando la respuesta a la selección para los caracteres de coagulación, rendimiento quesero y producción de leche. ________________________________________________________ 2.2. Análisis con datos simulados. _________________________________________________ 2.2.1. Estudio de simulación 1. ___________________________________________________________ 2.2.2. Estudio de simulación 2. ___________________________________________________________ 2.2.3. Estudio de simulación 3. ___________________________________________________________ Resultados y Discusión. _________________________________________ Chapter 1. Accuracy of pedigree and genomic predictions of a small genotyped Spanish National Population of Churra Sheep Breed.

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Selection and Treatment of Milk for Cheesemaking

Cited by 34 publications

References 184 publications

Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese

Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese

Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review

Selección genómica en ganado ovino de aptitud lechera = Genomic selection in dairy sheep livestock

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