The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100% Jersey milk in Holstein-Friesian milk in a 100-L vat. Actual, theoretical, and moisture-adjusted yield increased linearly with percentage of Jerse...

This study approaches the interrelation patterns between composition of milk and whey, curd yield, chromaticity, syneresis, technological quality Manchega sheep using multivariate factor analysis. In addition, effect main husbandry components (flock, prolificacy, season year, stage lactation, parity) on common latent factors that define pattern variation was assessed. For this purpose, 1,200 in...

Blends of cardosins A and B, enzymes present in aqueous extracts of the flowers of the thistle (Cynara cardunculus L.), have for long been used as rennets by the cheesemaking industry in the Iberian Peninsula. These dimeric proteases are present in the stigmae and stylets of said flowers, and are thought to play a role in sexual reproduction of the plant. In the present research effort, product...

In the present study, the effect of feed Se supplementation on the Se content of raw milk and mozzarella cheese as well as the effect on cheese quality and functionality were determined. The Se milk was produced by supplying dairy cow feed with Se yeast (0.3mg of Se/kg of dry matter), resulting in a Se concentration in milk of 35.81μg/L. The fat, casein, and whey protein of Se milk were separat...

Whey, a byproduct of the cheesemaking process, is concentrated by processors to make whey protein concentrates (WPC) and isolates (WPI). Only 50% of whey proteins are used in foods. In order to increase their usage, texturizing WPC, WPI, and whey albumin is proposed to create ingredients with new functionality. Extrusion processing texturizes globular proteins by shearing and stretching them in...

Six different types of bacteria (five strains of lactic acid bacterium and one strain of coliform) isolated from 35-day-old Serra cheese were assayed for proteolytic and lipolytic activities on milk agar and tributyrin agar, respectively. Peptidase and lipase activities were further studied via analytical assaying of free amino acids by spectrophotometry and of free fatty acids by HPLC in in vi...

Relevance . Milk is not only one of the most consumed food sources for Russian citizens, but also a valuable raw material production. Its composition influenced by many factors, including origin. To obtain it, dairy cattle are used, Holstein, created absorbing breeding stock domestic black-and-white bulls Holstein breed. The study physicochemical parameters and technological properties milk cow...

Filamentous fungi possess unique features which make them attractive as hosts for the production of heterologous gene products. For example, certain fungal species are capable of secreting large quantities of protein in submerged culture. Selected strains of Aspergillus niger can produce greater than 20 g of glucoamylase I ~ I in industrial fermentations [ 11. Some filamentous fungi, including ...

Inactivation of Enzymes by Visible Light in the Presence of Riboflavin: Arthur W. Galston and Rosamond S. Baker 485 A New Method for Isolation and Purification of Mammalian Striated Myofibrils: Armin F. Schick and George M. Hass ............ 486 Paleocene and Eocene Strata in the Bearpaw Mountains, Montana: Roland W. Brown and William T. Pecora ...... 487 Sex Differences in Blood Pressure of Do...