Quality Criteria of Tulum Cheese Produced from Cow’s Milk Preserved by Activation of Lactoperoxidase System

2020 ◽  
Author(s):  
Seval Sevgi Kirdar ◽  
Metin Atamer
Keyword(s):  
Quality Criteria ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Lactoperoxidase System ◽  
Tulum Cheese

Alternative strategies for activation of the natural lactoperoxidase system in cows' milk: trials in Tanzania

2007 ◽  
Vol 74 (4) ◽  
pp. 381-386 ◽  
Author(s):  
Leonard WT Fweja ◽  
Michael J Lewis ◽  
Alistair S Grandison
Keyword(s):  
Shelf Life ◽  
Electron Donor ◽  
Significant Variation ◽  
Titratable Acidity ◽  
Cow’S Milk ◽  
Alternative Strategies ◽  
Stability Tests ◽  
Cow's Milk ◽  
Lactoperoxidase System ◽  
Keeping Quality

Thiocyanate content and lactoperoxidase activity of individual cow's milk of different breeds were determined, and the effects of different lactoperoxidase system (LP-s) activation strategies were compared. Lactoperoxidase activity varied significantly between Friesian and both Ayrshire and Tanzania Short Horn Zebu (TSHZ), but differences between Ayrshire and TSHZ were not significant. There was no significant variation in SCN− content between breeds. The LP-s was activated using three strategies based on SCN−: namely; equal concentrations of SCN− and H2O2 (7:7, 10:10, 15:15 mg/l), excess SCN− concentrations (15:10, 20:10, 25:10 mg SCN−:H2O2/l), and excess H2O2 concentrations (10:15, 10:20, 10:25 mg SCN−:H2O2/l), plus a fourth strategy based on I− (15:15 mg I−:H2O2/l). The keeping quality (KQ) was assessed using pH, titratable acidity, clot on boiling and alcohol stability tests. All activation strategies enhanced the shelf life of milk (typically increasing KQ from around 10 to around 20 h), but it was clear that the effectiveness of the LP-s depends on the type and concentrations of the activators of the system. The LP-s activated using I− as an electron donor was more effective than the LP-s activated using SCN− as an electron donor, increasing the KQ by a further 6–8 h compared with SCN−.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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