• Title, Summary, Keyword: cottage cheese

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Effects of Carboxymethyl Chitosan on Yield and Whey Protein Loss in Cottage Cheese

  • Kim, Kyung-Tae;Kang, Ok-Ju
    • Preventive Nutrition and Food Science
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    • v.10 no.3
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    • pp.231-238
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    • 2005
  • A standard $1\%$ w/v solution of CM-chitosan made from squid pen was added to milk at levels of $0.5\sim3\%$ (v/v) to improve the yield and rheological properties of cottage cheese by whey protein retention. Cheese curd did not form at levels higher than $3\%$ (v/v) CM-chitosan standard solution. Yield and total protein of cottage cheese increased up to $2\%\;by\;11\;to\;42\%\;and\;17\;to\;38\%$ respectively, compared to control cheese. Whey protein losses were decreased by 11 to $42\%$ and thus accounted for all of the increase in yield. Anomalous results were obtained at the $0.8\%$ level, which neither improved yield or whey protein retention nor stabilized rheological parameters, and at the $0.5\%$ level, which improved yield and total protein without increasing whey protein retention. Elasticity and cohesiveness of CM-chitosan-containing cheese were generally improved and stabilized during storage. Monitoring of cheese chromaticity values for four weeks revealed a delay in the onset of yellowing in cheeses with CM-chitosan compared to the controls, while the concentration of added CM-chitosan had little influence on cheese chromaticity. The addition of CM-chitosan solution could be applied directly to industrial scale cottage cheese-making without the need for any modification of the production process.

Effects of Temperature and Supplementation with Skim Milk Powder on Microbial and Proteolytic Properties During Storage of Cottage Cheese

  • Oh, Nam Su;Lee, Hyun Ah;Myung, Jae Hee;Joung, Jae Yeon;Lee, Ji Young;Shin, Yong Kook;Baick, Seung Chun
    • Journal of Microbiology and Biotechnology
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    • v.24 no.6
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    • pp.795-802
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    • 2014
  • The aim of this study was to determine the effects of temperature and supplementation with skim milk powder (SMP) on the microbial and proteolytic properties during the storage of cottage cheese. Cottage cheese was manufactured using skim milk with 2% SMP and without SMP as the control, and then stored at $5^{\circ}C$ or $12^{\circ}C$ during 28 days. The chemical composition of the cottage cheese and the survival of the cheese microbiota containing starter lactic acid bacteria (SLAB) and non-starter culture lactic acid bacteria (NSLAB) were evaluated. In addition, changes in the concentration of lactose and lactic acid were analyzed, and proteolysis was evaluated through the measurement of acid soluble nitrogen (ASN) and non-protein nitrogen (NPN), as well as electrophoresis profile analysis. The counts of SLAB and NSLAB increased through the addition of SMP and with a higher storage temperature ($12^{\circ}C$), which coincided with the results of the lactose decrease and lactic acid production. Collaborating with these microbial changes, of the end of storage for 28 days, the level of ASN in samples at $12^{\circ}C$ was higher than those at $5^{\circ}C$. The NPN content was also progressively increased in all samples stored at $12^{\circ}C$. Taken together, the rate of SLAB and NSLAB proliferation during storage at $12^{\circ}C$ was higher than at $5^{\circ}C$, and consequently it led to increased proteolysis in the cottage cheese during storage. However, it was relatively less affected by SMP fortification. These findings indicated that the storage temperature is the important factor for the quality of commercial cottage cheese.

Effect of Thermalization and Ultrafiltration Membrane on the Increase of Cottage Cheese Yield Using Radiolabelled Protein (방사성 표지단백질을 이용한 우유의 열처리 및 한외거르기가 코티지 치즈의 생산성 증대에 미치는 영향)

  • Noh, Bong-Soo;Park, In-Seon
    • Korean Journal of Food Science and Technology
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    • v.22 no.7
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    • pp.774-779
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    • 1990
  • $[^{14}C]$-radiolabelled ${\beta}-lactoglobulin$ was used for the studies on the effect of thermalization and ultrafiltration for the increase of cheese yield. 4.33% of ${\beta}-lactoglobulin$ was incorporated through thermalization. $3.20{\sim}3.65%$ of ${\beta}-lactoglobulin$ was more incorporated with cheese curd in the thermalization and ultrafiltration than without ultrafiltration process. Comparing with protein increase, other whey proteins might be incorporated with casein micelles. Loss of $[^{14}]C-{\beta}-lactoglobulin$ through processing and adsorption to membrane during ultrafiltration was only 1.03%.

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Lymphocytic-Plasmacytic Enteritis (LPE) in Chinese Shar-Pei Dog (중국산 샤페이 개에서 발생한 림프구성-형질구성 장염의 발생예)

  • 박희명;오태호;황철용;한홍율;윤순식
    • Journal of Veterinary Clinics
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    • v.15 no.1
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    • pp.203-208
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    • 1998
  • A two-year-old male Chinese Shar poi dog was admitted to the hospital because of chronic diarrhea. Abnormalities detected on physical examination were thickened intestinal loops and thin or cachexic body condition.4 complete blood count revealed a mild neutrophilia. The blood chemistry panel indicated no significant abnormalities. On proctoscopic examinations colonic mucosa was reddened and edematous. Numerous Iymphocytes, plasma cells and epithelial cells were observed in the cytologic examination of the rectal scraping.4 treatment was initiated with sulfasalazinei metronidazole and prednisolone and dietary management with rice and cottage cheese was performed simultaneously. Although antibiotic therapy and dietary management were donee the dog's condition deteriorated and died suddenly. Lymphocytic-plasmacytic enterocolitis was diagnosed by postmortem pathologic examination.

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