The Effect of Manufacturing Variables on the Mineral Content of Cottage Cheese

Wong, N.P.; Lacroix, Denis; Mattingly, William A.; Vestal, J.H.; Alford, John A.

doi:10.3168/jds.s0022-0302(76)84152-5

Cited by 25 publications

(5 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Abondance pressed semi-cooked cheese and the Rocamadour lactic coagulation cheese had the highest and the lowest levels of Ca, P, Mg and Zn, respectively, while the pressed uncooked cheeses were characterized by intermediate contents. These results agree with previous studies [16,27,57,85]. These differences in mineral composition between the cheeses can be related to differences in acidification, heating and salting levels [47,53].…”

Section: Mineralssupporting

confidence: 83%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

128

110

View full text Add to dashboard Cite

-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

show abstract

Section: Mineralssupporting

confidence: 83%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

128

110

View full text Add to dashboard Cite

show abstract

“…The mean composition of acid curd from three replicates was 25.8% TS, 23.7% protein, 0.9% ash, 0.2% lactose, 0.6% lactic acid, 0.2% Ca, and 0.1% P. The average pH of acid curd was targeted to have 4.6. The composition of acid curd depends on the composition of initial materials, final pH, and process conditions (e.g., cooking temperature, washing curds, and pressing) (Wong et al, 1976). The step of washing the curd could decrease the ash, Ca, P, lactose, and lactic acid content in the final acid curd.…”

Section: Resultsmentioning

confidence: 99%

“…Since the lactose is converted into lactic acid using starter cultures as a result of fermentation, lactose decreased while lactic acid increased as the pH reached 4.6. It is also expected that the ash content would decrease when the reconstituted MCC solution is converted into acid curd (Hill et al, 1985; Lucey & Fox, 1993; Wong et al, 1976). The Ca is converted from insoluble (colloidal form) to soluble form and released in the whey as the pH decreases (Dalgleish & Law, 1989; Guinee et al, 1993; Wong et al, 1976).…”

Section: Resultsmentioning

confidence: 99%

“…It is also expected that the ash content would decrease when the reconstituted MCC solution is converted into acid curd (Hill et al, 1985; Lucey & Fox, 1993; Wong et al, 1976). The Ca is converted from insoluble (colloidal form) to soluble form and released in the whey as the pH decreases (Dalgleish & Law, 1989; Guinee et al, 1993; Wong et al, 1976). As a result, the Ca and P were reduced as the pH decreased yielding a low ratio of Ca to P (Kindstedt & Kosikowski, 1988; Lucey & Fox, 1993), which results in low ash content.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate

Hammam

Metzger

2023

Food Science & Nutrition

View full text Add to dashboard Cite

The objectives of this study were to develop a process to produce acid curd from micellar casein concentrate (MCC) using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that would confer emulsification ability to the caseins without the use of emulsifying salts (ES). The formulations were targeted to produce IMC with 49.0% moisture, 20.0% fat, 18.0% protein, and 1.5% salt. In the IMC formulation made without ES (FR‐2:1), the acid curd was blended with MCC so that the formula contained a 2:1 ratio of protein from acid curd relative to MCC. IMC with ES was also produced as a control. The melt and stretch characteristics of IMC made from FR‐2:1 were similar to those of control IMC. We conclude that IMC can be made without ES using a 2:1 ratio of protein from acid curd relative to MCC.

show abstract

“…The calcium converts from the colloidal state to the ionic one, which is lost in the whey. In this respect, it was reported that such impact causing at least two-thirds of calcium to be lost in cheese whey (Wong et al, 1976).…”

Section: Introiductionmentioning

confidence: 99%

Fotification of Karish Cheese with Calcium by Means of Using Calcium Chloride or Casein Co-Precipitates Containing High Calcium

Sakr

El-Nawasany

Mehanna

2019

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

The objective of the present work was to increase calcium content of Karish cheese by means of adding calcium chloride of high calcium casein co-precipitates (HCCCP) to cheese milk. In treatments 1 and 2 (T1 and T2) calcium was increased to 200 mg/100 ml of cheese milk, while in treatments 3 and 4 (T3 and T4) calcium was increased to be 300 mg/100 ml of milk. Calcium chloride was used in T1 and T3, while HCCCP was used in T2 and T4. The attained results revealed that the control fresh cheese had the lowest significant yield (26.17%), while the highest yield was recorded when calcium chloride was used since the values in T1, T2, T3 and T4 were 33.14, 31.26, 37.67 and 33.15% respectively. Cheese from T3 and T4 had the highest values for total solids, protein, SN/TN, ash and calcium, whereas the values were the minimum in control cheese (C). This was the same with acidity, whereas the trend of pH was the opposite. The differences in most cases were statistically significant (P≤0.05).Fortification of cheese milk with calcium increased hardness, cohesiveness, gumminess and chewiness of cheese and decreased adhesiveness and springiness. T3 and T4 were more effective in this respect as well as had adverse impact on the organopeltic properties of the resultant cheese. Moreover, the use of HCCCP caused more improving in this respect.

show abstract

The Effect of Manufacturing Variables on the Mineral Content of Cottage Cheese

Cited by 25 publications

References 2 publications

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture‐based acid curd and micellar casein concentrate

Fotification of Karish Cheese with Calcium by Means of Using Calcium Chloride or Casein Co-Precipitates Containing High Calcium

Contact Info

Product

Resources

About