Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane

Brulé, G.; Maubois, Jean‐Louis; Fauquant, Jacques

doi:10.1051/lait:1974539-54030

Cited by 168 publications

(78 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Percent retention of Ca in the retentate was higher than that reported by Brulé et al (1974) in UF milk and Qvist et al (1987) in Havarti cheese made with UF milk, probably because the milk was not acidified prior to the ultrafiltration process, so that less Ca entered the soluble phase (Holt, 1985). (Martin Hemàndez et al, 1992;Fontecha et al, 1994).…”

Section: Ultrafiltration Processmentioning

confidence: 78%

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac^-Prt^- strain of lactococci

Rodríguez¹,

Requena²,

Goudédranche³

et al. 1996

Lait

Self Cite

View full text Add to dashboard Cite

Summary -The technological process for a reduced fat (360 g/kg total solids) semi-hard cheese, based on a mixture of cow's, ewe's and goat's milk concentrated by ultrafiltration, was assayed using starter cultureadeslqned to accelerate proteolysis and improve flavour and aroma development. The proteolytic fractions studied (noncasein nitrogen, nonprotein nitrogen and amino nitrogen) were significantly higher in the cheeses elaborated with the selected starter (IFPL) towards a commercial starter (Flora Danica). The addition to the IFPL starter of a Lactococcus lactis subsp tectis Lac-Prt" strain (T1) caused, at the end of the cheese ripening time (3 months), a two-fold increase in the amino nitrogen content, when compared to the cheeses elaborated with the commercial starter. The reduced fat ultrafiltrated (UF) milk cheeses elaborated with IFPL starter achieved an adequate proteolysis together with the right balance of flavour and aroma. By using a starter culture previously selected for sernl-hard cheeses, and enhanced by addition of Lac-Prt" lactococci, it was possible to accelerate in 1 1/2 months the ripening time required for the UF cheeses made with a commercial starter.

show abstract

Section: Ultrafiltration Processmentioning

confidence: 78%

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac^-Prt^- strain of lactococci

Rodríguez¹,

Requena²,

Goudédranche³

et al. 1996

Lait

Self Cite

View full text Add to dashboard Cite

show abstract

“…The respective proportions of the different mineral forms depend on the component considered. In cow's milk, Ca, P and Zn are mainly in caseinbound form (about 75, 60 and 98%, respectively) while Mg and K are mainly in soluble form (about 70 and 90%, respectively) [8,9,25,47]. According to their dominant form in milk, minerals can therefore behave either as moisture or as casein during the cheese-making process.…”

Section: Mineralsmentioning

confidence: 99%

“…These differences in mineral composition between the cheeses can be related to differences in acidification, heating and salting levels [47,53]. As a result of milk fermentation, the decrease in milk pH renders progressively soluble colloidal calcium phosphate, Ca bound to phosphoserines and carboxyls as well as Mg bound to casein [7,9,47]. In cow's milk, the inorganic P is completely solubilized at pH 5.2, while complete solubilization of Ca and Mg is obtained only after acidification at pH 3.5 [47].…”

Section: Mineralsmentioning

confidence: 99%

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Lucas

Rock

Chamba

et al. 2005

Lait

127

110

View full text Add to dashboard Cite

-To assess the relationship between conditions of milk production and cheese contents of components of nutritional interest, it is necessary to know to what extent the compositional variability of cheese depends on that of milk. The respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest were therefore studied under real conditions of cheese production considering four different cheese-making technologies. The nutritional characteristics of the original milk were subject to high variations partly due to animal species (cow vs. goat). Apart from the aspects related to the dry matter content of cheese, the cheese compositional variability in fatty acids, β-carotene, xanthophylls and vitamin E depended mainly on the composition of the original milk. For vitamin A, it was partially influenced by both the original milk composition and the cheese-making process. Regarding folates and minerals, as well as total antioxidant capacity, the cheese composition varied mainly with the cheese-making process. In addition, the cheese-making technology had a significant effect on the cheese composition in minerals and folates, but did not influence the other components affected by the cheesemaking process. Consequently, the cheese contents of fat-soluble compounds depend directly on the conditions of milk production. On the contrary, the composition of cheese in water-soluble compounds varies independently of the conditions of milk production. The total antioxidant capacity of pressed cheeses, unlike the original milk, was positively correlated with some fat-soluble antioxidants. It could therefore be influenced by the conditions of milk production. Résumé -Effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel. De façon à étudier la relation entre les conditions de production du lait et les teneurs en composés d'intérêt nutritionnel dans le fromage, il est nécessaire de savoir dans quelle mesure la variabilité de composition du fromage dépend de celle du lait d'origine. Les effets respectifs de la composition du lait et de la transformation fromagère sur la variabilité de composition du fromage en composés d'intérêt nutritionnel ont donc été étudiés en conditions réelles de production du fromage et en considérant quatre technologies fromagères différentes. Les caractéristiques nutritionnelles du lait à l'origine du fromage sont soumises à de grandes variations en partie dues à l'espèce animale (vache vs. chèvre). Mis à part les aspects liés à la teneur en matière sèche du fromage, la variabilité de composition du fromage en acides gras, en β-carotène, en xanthophylles et en vitamine E dépend principalement de la composition du lait d'origine, alors que pour la vitamine A celle-ci est influencée à la fois par la composition du lait d'origine et par la transformation fromagère. Par contre, la composition en folates et en minéraux du fr...

show abstract

“…Milk, cream, whey, NMC solution and cheese samples were characterised through the following : pH at 20 °C, titrable acidity in °D, total solids (7 h in an oven at 102 °C -105 °C), fat by acid butyrometric Gerber's method, chloride by chloride meter (equipment 926, Corning, Medfield, USA), Total Nitrogen Matter (TNM) (N × 6.38) by Kjeldhal (Kjeltec Auto 1035, Foss Electric, Hoganas, Sweden), non-casein nitrogen (NCN), non-protein nitrogen (NPN) according to Aschaffenburg et Drewy [1], ashes at 550 °C by the AOAC method, total contents in Ca, K, Na and Mg by atomic absorption spectrophotometry on Varian 330 equipment (Les Ulis, France) according to Brulé et al [2], and phosphorus content according to the IDF standard [6].…”

Section: Analytical Determinationsmentioning

confidence: 99%

“…The buffering capacity of all milks was determined through the use of lactic acid 0.13 mol·L -1 up to pH 4.60, according to Brulé et al [2].…”

Section: Analytical Determinationsmentioning

confidence: 99%

Making of Kashkaval cheese from bovine micellar casein powder

Simov

Maubois

Garem

et al. 2005

Lait

View full text Add to dashboard Cite

-Enrichment in micellar casein of bovine milk for making Kashkaval cheese was studied in order to face yearly variations in the composition of collected milk. Increase in casein content from 22.90 ± 0.01 g·kg -1 to 26.10 ± 0.02 g·kg -1 did not request change in the process parameters and led to cheeses with typical texture and an increase in the recovery of fat and casein in the cheese due to the acceleration of the organisation of the rennet curd matrix and a greater final firmness. The cheese yield was increased by 16.9%. On the other hand, increase in casein content to 29.20 ± 0.02 g·kg -1 led to a high increase in the vat acidification and to an unsatisfactory cheddaring step, which consequently involved protein losses in the draining whey.

show abstract

Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane

Cited by 168 publications

References 4 publications

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac^-Prt^- strain of lactococci

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac^-Prt^- strain of lactococci

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Making of Kashkaval cheese from bovine micellar casein powder

Contact Info

Product

Resources

About

Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane

Cited by 168 publications

References 4 publications

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac- Prt- strain of lactococci

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac- Prt- strain of lactococci

Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest

Making of Kashkaval cheese from bovine micellar casein powder

Contact Info

Product

Resources

About

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac^-Prt^- strain of lactococci

Accelerated ripening of reduced fat semi-hard cheese from a mixture of cow's, goat's and ewe's ultrafiltrated milk by using a Lac^-Prt^- strain of lactococci