D M Barbano

..Additional processing steps to this 3-stage MF process for SP removal are discussed to produce an MF skim retentate for a continuous cottage cheese manufacturing process...

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..These effects can create errors in payment for large dairy processing plants ranging from several hundred thousand to over a million dollars annually...

..g., milk supply, processing equipment, sanitation)...

..1 degrees C, 46 d at 4.2 degrees C, 78 d at 2.0 degrees C, and >92 d at 0.1 degrees C to produce a detectable off-flavor in skim milk produced from a raw milk with a 240,000 somatic cell count...

..High levels of proteolysis and low levels of water-insoluble calcium were associated with decreased post-melt chewiness and whiteness of low fat Mozzarella cheese...

..e., MIR minus reference) between MIR prediction of fat and chemistry for fat B by -0.4021% and increased fat A by 0.0291% fat per unit of increase in double bonds per 1% change in fat concentration...

..The addition of CO2 did not influence the ability of Fluorophos, Charm PasLite, and Scharer Modified Rapid tests to differentiate between a pasteurized milk and a pasteurized milk with raw milk contamination...

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..Higher proteolysis in the cheese made from milk preacidified with CO(2) may have been due to increased substrate availability in the water phase or increased chymosin activity or retention in the cheese...

..High-quality raw milk (i.e., low initial bacteria count and low SCC) with 1500 ppm added CO2 can be stored at 4 degrees C for 14 d with minimal proteolysis and lipolysis and with standard plate count < 3 x 10(5) cfu/ml...

..The combined impact of lipolysis and proteolysis on MIR predicted values was <0.01% in most cases...

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..8X by MF that was not perceived as different from aged Cheddar cheese produced without MF...

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..Moreover, some advantages in the new coproducts of MF Cheddar could outweigh its higher manufacturing cost. The relationships between prices and recoveries of coproducts required to render MF profitable were identified...

..Once CO2 was dissolved in the skim portion of a milk, the extent of pH reduction and FP depression depended on protein concentration and protein type (i.e., CN and SP)...

..The process of fat removal decreased the grams of saturated fat per serving of cheese from 6.30 to 3.11 g. The flavor intensity of the reduced-fat cheeses were at least as intense as the full-fat cheeses...

..Cheese yield efficiency of the CO(2) treated milk was 4.4% lower than the control due to fat loss. Future work will focus on modifying the make procedure to achieve a normal fat loss into the whey when CO(2) is added to milk...

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..However, the magnitude and sign of the intercorrection factors were significantly affected by the choice of reference wavelengths...

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..Similarly, sensory results indicated no difference in susceptibility to the development of oxidized off-flavors between the milk from the control and CLA diet groups, even when oxidation was induced by light exposure...

..Inner locations had greater fracture strain than outer locations. Documenting the differences in aging of 291-kg blocks of Cheddar cheese is important in understanding how to make a consistent high-quality Cheddar cheese...

..The MCC yield was most strongly affected by initial skim milk composition. Yield of MSPI was strongly affected by skim milk composition, whereas the heat treatment of milk and SP removal factor also had a large effect...

..This study demonstrated that when fat was removed from aged full-fat Cheddar cheese, most of the flavor and flavor compounds remained in the cheese and were not removed with the fat...

..8 citric treatments represents an improvement in the quality of low fat Mozzarella cheese that allows the cheese to have better pizza bake characteristics with shorter time of refrigerated storage...

..Furthermore, the butter allows examination of the other beneficial health effects of CLA reported with animal models...

..These results indicate that BCFA intake is a substantial fraction of daily fat intake, in amounts exceeding those of many bioactive fatty acids...

..e., < 4 degrees C) may produce a better antimicrobial effect during refrigerated shelf life due to the higher concentration of CO2 in the skim portion of the cream...

..are capable of growing to numbers that can exceed Pasteurized Milk Ordinance limits in pasteurized, refrigerated milk...

..While the actual and composition adjusted cheese yields increased with increasing MF CF, as expected, there was no effect of MF CF on cheese yield efficiency...

..Increasing milk CO2 concentration and pressure decreases the milk pH even further during heating and may further enhance the microbial killing power of pasteurization...

..The Associate Referee recommends that the Gerber method using a weighed test portion be adopted as First Action with applicability limited to whole milk...

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..The 8-plus stages necessary to remove >95% SP for the SW MF membrane would create more permeate and a lengthier process than required with ceramic membranes...

..These data imply that with CLA treatment in early lactation, dairy cows decreased milk fat synthesis and appeared to respond by partitioning more nutrients toward milk synthesis rather than improving net energy balance...

..The use of high-protein NDM led to an appreciable increase in net revenue. When the value of the nonfat portion of raw milk was high, reconstitution of NDM with water rather than milk markedly raised net revenue...

..It was concluded that average moisture differences from vat to vat in a factory were small, and large variations in moisture tests were due to sampling errors...

..The direct effect of the temperature gradient on moisture migration within cheese slabs appeared to be more important than the possible impact of the small pH gradient produced within the cheese by the temperature gradient...

..Strong PLS models of some sensory responses (green and toasted odor; salt, pungent, bitter, and butyric sensations; and smooth consistency) were obtained...

..Payments for milk based on these measurements would more accurately reflect quality and composition of the milk and the actual average recovery of fat and casein achieved under practical cheese making conditions...

..The threshold detection of off-flavor in skim milk produced by the action of native milk proteases was less than a decrease of CN/TP of 4.76%, but this value is probably near the threshold...

..Panelists were able to detect significant differences in the sensory characteristics of cheeses produced from milk of cows consuming native pastures versus TMR even when the color difference was masked...

..The increase in yield needs to be balanced against the risk of growth of undesirable bacteria in the 18%B and the creation of another cheese quality defect...

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..Further work is needed to understand the impact of different levels of presalting on death of coliforms and gas production in the cheese...

..Therefore, changing brine concentration has a greater impact on cheese porosity, while changing brine temperature has a larger impact on viscosity of the aqueous phase of the cheese within the pores in the cheese...

..The use of 18% salt brine for the first 8 d delayed the moisture loss and cheese shrinkage at the exterior of the block and allowed more salt penetration...

..However, an increased supply of free 18:1 cis-9 to the intestine decreased DMI and milk production...

..The method can be used as a tool in research studies to correlate the amount of gas production with manufacturing conditions or as a quality control tool in cheese manufacturing...

..e., steam distillation) versus the solid-phase microextraction method used for the cheeses. This research has demonstrated clearly that some unique odor-active compounds found in pasture plants can be transferred to the cheese...

..This effect was largest at high salt in moisture content...

..9% at 4 d. There appears to be some critical concentration of salt in brine above which there is a large negative impact on salt uptake due to the creation of a barrier layer at the surface of the block of cheese...