The potential for application of online devices for providing real-time analysis of milk-clotting parameters during milking was studied. The experiment tested established relationships between glandular-level bacterial infection and milk-clotting parameters as evaluated by visible or near-infrared spectroscopy. The parameters yielded by the AfiLab (S.A.E. Afikim, Afikim, Israel) online device were shown to be applicable to derivation of real-time estimations of milk-clotting parameters on the individual cow level. The ability of the AfiLab to perform this task was validated online and statistically by calibration against laboratory testing procedures.
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http://dx.doi.org/10.3168/jds.2010-3946 | DOI Listing |
BioTechnologia (Pozn)
December 2023
Department of Agricultural Sciences, Faculty of Nature and Life Sciences and Earth Sciences, Akli Mohand Oulhadj University, Bouira, Algeria.
The exploitation of food industry wastes and their conversion into value-added products present a promising and continuously growing field, given the diversity of elaborated wastes. The current work aimed to utilize sweet cheese whey as a growth medium for acid protease production by a local fungus strain. The biochemical and physicochemical properties of the cheese whey, such as pH, conductivity, chemical oxygen demand, biological oxygen demand (BOD), total nitrogen and protein contents, and mineral salts, were assessed using various analytical methods.
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June 2023
Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland.
The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the , to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical tests before being used in the production of cheese. The results showed that the enzymatic latex extract had a higher coagulant activity than the leaf extract.
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January 2024
Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
Three phase partitioning (TPP) method was effectively utilized for the extraction and purification of milk clotting protease (actinidin) from the kiwifruit pulp. The different purification parameters of TPP such as ammonium sulfate saturation, ratio of the crude kiwifruit extract to tert-butanol, and the pH value of extract were optimized. The 40% () salt saturation having 1.
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July 2022
Department of Agricultural, Food and Environment, University of Catania, 95123 Catania, Italy.
In the present study, a kiwifruit aqueous extract was developed and used as a coagulant enzyme in cheesemaking. In detail, polyacrylamide gel electrophoresis (SDS-PAGE) was used to investigate the presence of actinidin, the kiwifruit enzyme involved in κ-casein hydrolysis, in different tissues (pulp, peel, and whole fruit) of ripe and unripe kiwifruits. Data revealed the presence of the enzyme both in the peel and in the pulp of the fruit.
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July 2022
Department of Agricultural and Forestry Sciences (DAFNE), Tuscia University, Via San Camillo de Lellis snc, 01100 Viterbo, Italy.
The aim of this study was to identify novel milk coagulants to be used in cheesemaking. For this purpose, aqueous extracts from safflower (), sunflower (), flax () and sesame () seeds were tested for their caseinolytic (CA) and milk coagulating properties (MCA) in skim milk at temperatures of 25, 37, 50, 65 and 80 °C. The seed oil samples with the highest temperature ranges in regard to coagulation efficiency were then tested in cow, buffalo, goat and sheep milks and the MCA and curd yield (CY) parameters were measured at different temperatures.
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