During cheese manufacture the moisture content of the curd must be carefully controlled. Curd moisture is usually measured by weighing and drying, which is a time consuming process. This paper describes progress in the development of microwave moisture sensing equipment suitable for the cheese industry. Results from a permittivity survey are described. A six-port network is evaluated for use as...

Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for beta-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For...

objective: whey protein is a byproduct of dairy industry, where cheese and casein are manufactured.this is the major protein content which is loss during the formation of yogurt and cheese. methods: if this is added to the diet then that can enhance the nutritioal value for the diet, which will be very usefull. results: in this study we try to find it out that the whey protein has the antibioti...

1 What is the ideal milk composition for cheese manufacture? How close is Wisconsin milk to that ideal, and how does it compare with milk from other leading dairy states? What can Wisconsin's dairy farmers and cheese processors do to ensure that milk produced in the state improves the state's cheese industry from farm to wholesale product? These questions are addressed in this report, which sup...

Objective: Whey protein is a byproduct of dairy industry, where cheese and casein are manufactured.This is the major protein content which is loss during the formation of yogurt and cheese. Methods: If this is added to the diet then that can enhance the nutritioal value for the diet, which will be very usefull. Results: In this study we try to find it out that the whey protein has the antibioti...

Objective: Whey protein is a byproduct of dairy industry, where cheese and casein are manufactured.This is the major protein content which is loss during the formation of yogurt and cheese. Methods: If this is added to the diet then that can enhance the nutritioal value for the diet, which will be very usefull. Results: In this study we try to find it out that the whey protein has the antibioti...

The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in chee...

The amino acid conversion to volatile compounds by lactic acid bacteria is important for aroma formation in cheese. In this work, we analyzed the effect of the lytic bacteriocin Lacticin 3147 on transamination of isoleucine and further formation of the volatile compound 2-methylbutanal in cheese. The Lacticin 3147 producing strain Lactococcus lactis IFPL3593 was fluorescently tagged (IFPL3593-G...

OF DOCTORAL DISSERTATION HELSINKI UNIVERSITY OF TECHNOLOGY P.O. BOX 1000, FI-02015 TKK http://www.tkk.fi Author Marko Outinen Name of the dissertation Effect of pre-treatment of cheese milk on the composition and characteristics of whey and whey products Manuscript submitted 2.10.2009 Manuscript revised 24.11.2009 Date of the defence 20.1.2010 Monograph x Article dissertation (summary + origina...