Transfer of protein from milk to cheese

Journal of Dairy Science

Volumn 86, Issue 2, 2003, Pages 469-485

  Emmons, D B ^a,b   Dube C ^a,c   Modler, H W ^a,b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b Ctr Rech Devmt sur les Aliments ^*  (Canada)

^c Agric et Agroalimentaire Canada   (Canada)

Author keywords

Analysis; Cheese; Milk; Paracasein

Indexed keywords

CALCIUM CHLORIDE; CASEIN; CHYMOSIN; MILK PROTEIN; NITROGEN; PEPTIDE FRAGMENT; PROTEOSE-PEPTONE; PROTEOSEPEPTONE; RENNET; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; HEAT; MICELLE; MILK; PROTEIN DENATURATION;

ANIMALS; CALCIUM CHLORIDE; CASEINS; CHEESE; CHYMOSIN; HEAT; MICELLES; MILK; MILK PROTEINS; NITROGEN; PEPTIDE FRAGMENTS; PROTEIN DENATURATION;

EID: 0037501433     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73626-1     Document Type: Article

References (41)

1. Alais, C. 1984. Science du lait: principle des techniques lathers. 4th ed. Edition Sepia, Paris.
2. Alais, C., G. Moquot., H. Nitschmann, and P. Zahler. 1953. (Translation: Rennet and its action on the casein of milk. VII. On the splitting of nonprotein nitrogen from casein by rennet and its action during the primary reaction of the renneting of milk.) Helv. Chim. Acta 34(7):1955-1968.
3. Babcock, S. M. 1895. Experiments in the manufacture of cheese. 11th Ann. Rep. Agric. Exp. Stn. Univ. Wisconsin, Madison.
4. Brown, R. J. 1988. Milk coagulation and protein denaturation. In Fundamentals of Dairy Chemistry. 3rd ed. N. P. Wong, R. Jenness, M. Keeney and E. H. Marth, ed. Van Nostrand Reinhold Co., New York.
5. Brulé, G., and J. Lenoir. 1986. The coagulation of milk. In Cheesemaking Science and Technology, 2nd ed. Ed. by A. Eck. Lavoisier Pub. Inc., New York.
6. Buijsse, C. 1999. Cheese from ultrafiltered milk - whey proteins and chymosin activity. PhD. Thesis. Wageningen Agricultural University, The Netherlands.
7. Davies, D. T., and A. J. R. Law. 1983. Variation in the protein composition of bovine casein micelles and serum casein in relation to micellar size and milk temperature. J. Dairy Res. 50:67-75.
8. de Koning, P. J., R. de Boer, P. Both, and P. F. C. Nooy. 1981. Comparison of proteolysis in a low-fat semi-hard type of cheese manufactured by standard and by ultrafiltration techniques. Neth. Milk Dairy J. 35:35-46.
9. Emmons, D. B., and D. C. Beckett. 1990. Milk-clotting enzymes. 1. Proteolysis during cheese-making in relation to estimated losses of yield. J. Dairy Sci. 73:2007-2015.
10. Emmons, D. B., C. A. Ernstrom, C. Lacroix, and P. Verret. 1990. Predictive yield formulas for yield of cheese. J. Dairy Sci. 73:1365-1394.
11. Geurts, T. J. 1978. Some factors which affect the moisture content of cheese before salting. Neth. Milk Dairy J. 32:112-124.
12. Groen, A. F., R. van der Vegt, A. A. J. S. van Boekel, O. L. A. M. de Rouw, and H. Vos. 1994. Case study on individual animal variation in milk protein composition as estimated by high-pressure liquid chromatography. Neth. Milk Dairy J. 48:201-212.
13. International Dairy Federation. 1964. Determination of casein content of milk. Standard 29. IDF, Brussels.
14. International Dairy Federation. 1983. Determination of fat content (milk)-Röse-Gottlieb gravimetric method (reference method). Standard 1C. IDF, Brussels.
15. International Dairy Federation. 1985. Guidance on sampling. Standard 50B. IDF, Brussels.
16. International Dairy Federation. 1986a. Determination of fat content (cheese). Standard 5B. IDF, Brussels.
17. International Dairy Federation. 1986b. Determination of nitrogen content (Kjeldahl method) and calculation of crude protein content. Standard 20A. IDF, Brussels.
18. Karman, A. H., M. A. J. S. van Boekel, and A. P. Arentsen-Stasse. 1987. A simple and rapid method to determine the casein content of milk by infrared spectrophotometry. Neth. Milk Dairy J. 41:175-187.
19. s1- casein. J. Dairy Sci. 74:2889-2895.
20. Lo, C. G., and E. D. Bastian. 1998. Incorporation of native and denatured whey proteins into cheese curd for manufacture of reduced fat, Havarti-type cheese. J. Dairy Sci. 81:16-24.
21. Lolkema, H. 1994. Cheese yield used as an instrument for process control - Experience in Friesland, the Netherlands. Chapt. 14. In Factors Affecting the Yield of Cheese. Special Issue No. 9301. International Dairy Federation, Square Vergote 41, B-1030, Brussels.
22. Modler, H. W., and D. B. Emmons. 1989a. Production and yield of whole-milk ricotta manufactured by a continuous process. I. Materials and methods. Milchwissenschaft 44:673-676.
23. Modler, H. W., and D. B. Emmons. 1989b. Production and yield of whole-milk ricotta manufactured by a continuous process. II. Results and discussion. Michwissenschaft 44:753-757.
24. Ng-Kwai-Hang, K. F., and J. P. Pelissier. 1989. Rapid separation of bovine caseins by mass ion exchange chromatography, J. Dairy Res. 56:391-397.
25. O'Keefe, A. M., P. F. Fox, and C. Daly. 1978. Proteolysis in Cheddar cheese: role of coagulant and starter bacteria. J. Dairy Res. 45:465-477.
26. Posthumus, G., C. J. Booy, and C. J. Klijn. 1964. The relation between the protein content of milk and cheese yield. Neth Milk Dairy J. 18:155-164.
27. Puhan, Z., and E. Jakob. 1994. Genetic variants of milk proteins and cheese yield. In Cheese Yield & Factors Affecting Its Control, IDF Seminar, Cork, Ireland, 1993. Special Issue No. 9402. International Dairy Federation, Square Vergote 41, B-1030 Brussels.
28. Reinbold, R. S., and C. A. Ernstrom. 1988. Effect of nonuniform cooling on moisture, salt, and pH distribution in 290-kilogram blocks of stirred-curd Cheddar cheese. J. Dairy Sci. 71:1499-1506.
29. Rowland, S. J. 1938. The determination of the nitrogen distribution in milk. J. Dairy Res. 9:42-57.
30. Swaisgood, H. E. 1992. Chemistry of the caseins. In Advanced Dairy Chemistry - 1: Proteins. Ed. by P. F. Fox. Elsevier Applied Sci., London.
31. van Boekel, M. A. J. S. 1994. Transfer of milk components to cheese: scientific considerations. In Cheese Yield & Factors Affecting its Control, IDF Seminar, Cork, Ireland, 1993. Special Issue No. 9402. International Dairy Federation, Square Vergote 41, B-1030 Brussels.
32. van Boekel, M. A. J. S., and C. L. Crijns. 1994. Behaviour of the proteose-peptone fraction during the renneting of milk. Neth. Milk Dairy J. 48:117-126.
33. van Boekel, M. A. J. S., and B. Ribadeau-Dumas. 1987. Addendum to the evaluation of the Kjeldahl factor for conversion of the nitrogen content of milk and milk products to protein content. Neth. Milk Dairy J. 41:281-284.
34. van Boekel, M. A. J. S., and P. Walstra. 1989. Steric exclusion of serum proteins with respect to (para)casein micelles. Neth. Milk Dairy J. 43:437-446.
35. van den Berg, G., P. J. de Koning, J. T. M. Escher, and H. Bovenhuis. 1992. Genetic polymorphism of κ-casein and β-lactoglobulin in relation to milk composition and processing properties. Neth. Milk Dairy J. 46:145-168.
36. van den Berg, G., E. de Vries, and A. G. J. Arentzen. 1973. (Translation: Which sampling method should be used for the exact determination of the curd-fines content of first whey?). NIZO-nieuws 1973(7):825-828.
37. van den Berg, M. G., G. van den Berg, and M. A. J. S. van Boekel. 1996. Mass transfer processes involved in Gouda cheese manufacture, in relation to casein and yield. Neth. Milk Dairy J. 50:501-540.
38. Van Slyke, L. L., and W. V. Price. 1949. Cheese. Orange Judd Co. Inc. New York, NY.
39. Van Slyke, L. L., and C. A. Publow. 1910. The Science and Practice of Cheese-Making. Orange Judd Co. Inc. New York, NY.
40. Walstra, P., and R. Jenness. 1984. Dairy Chemistry and Physics. John Wiley & Sons, New York.
41. Webb, B. H., and A. H. Johnson. 1965. Fundamentals of Dairy Chemistry. Pub. by AVI Publishing Co. Inc., Westport Conn., U.S.A.