Food Chemistry

10.1 Milk 517 Plasmin, its precursor plasminogen and the plas- minogen activator (PA) are present in milk asso- ciated to the ca ...

518 10 Milk and Dairy Products 10.1.3.1 Purification The milk is usually delivered in the cooled tank (at least− 8 ◦C of a milk ...

10.1 Milk 519 are formed by the uptake of caseins and whey proteins. 10.1.3.5 Reactions During Heating Heat treatment affects se ...

520 10 Milk and Dairy Products Changes in membranes of milk fat globules, which affect the cream separation property of the glo ...

10.2 Dairy Products 521 Fig. 10.19.Schematic presentation of milk processing 10.2 Dairy Products Milk processing is illustrated ...

522 10 Milk and Dairy Products Table 10.25.Lactic acid bacteria Microorganisms L-Lactic Remarks acida (%) Lactobacillus bulgaric ...

10.2 Dairy Products 523 10.2.1.1 Sour Milk Sour milk is the product obtained by the fermentation of milk, which occurs either by ...

524 10 Milk and Dairy Products fermentation) andLactobacillus brevis, L. casei, Leuconostoc mesenteroides, Streptococcus du- ran ...

10.2 Dairy Products 525 Fig. 10.23.Crystalline shell of a fat grain, as found in butter, which was obtained by eliminating the i ...

526 10 Milk and Dairy Products fat globules and facilitates coalescence of the globules. The cream “breaks” and tiny granules of ...

10.2 Dairy Products 527 Fig. 10.25.Production of condensed milk orated in a continuously operated vacuum evap- orator at 40 to 6 ...

528 10 Milk and Dairy Products is consequently preferred. The solubility is poor due to the denaturation of whey proteins. The p ...

10.2 Dairy Products 529 For the production of ice cream, the mixture of components is subjected to high-temperature short-time p ...

530 10 Milk and Dairy Products Table 10.29.Characteristic microflora of some types of cheese Type of cheese Starter cultures Oth ...

10.2 Dairy Products 531 Table 10.30.Cheese Varieties Unripened Cheeses (F:<10–70, T: 39–44, R: unripened) Quark. Neuchâtel, P ...

532 10 Milk and Dairy Products Fig. 10.26.Cheese making (conventional or with ultra- filtration) tency. In the production of qua ...

10.2 Dairy Products 533 Fig. 10.27.Scheme for propionic acid fermentation (10.17) The mode and extent of milkfatdegradation de- ...

534 10 Milk and Dairy Products ty acids, especially those that affect cheese aroma, depends on the specificity of the lipases (T ...

10.2 Dairy Products 535 Fig. 10.29.RP-HPLC of the pH 4.6-soluble fraction of a citrate extract of Cheddar cheese after 3(a)and 2 ...

536 10 Milk and Dairy Products Table 10.34.Biogenic amines in cheese (mg/100 g) Cheese Phenylethyl- Tyramine Tryptamine Histamin ...