The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
München
Verl. Dr. Hut
2008
|
| Ausgabe: | 1. Aufl. |
| Schriftenreihe: | Lebensmitteltechnologie
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XV, 152 S. Ill., graph. Darst. 21 cm, 223 gr. |
| ISBN: | 9783899636888 3899636880 |
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| 245 | 1 | 0 | |a The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains |c vorgelegt von Stephan Thomann |
| 250 | |a 1. Aufl. | ||
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| 300 | |a XV, 152 S. |b Ill., graph. Darst. |c 21 cm, 223 gr. | ||
| 336 | |b txt |2 rdacontent | ||
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| 490 | 0 | |a Lebensmitteltechnologie | |
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| adam_text | Table of Contents
Table of Contents
1 Introduction 1
1.1 Scope 1
1.2 Outline 2
2 Background S
2.1 Cheese 5
2.2 Rennet-induced Gel Formation 7
2.3 Syneresis of Rennet-induced Milk Gels 9
2.4 References 11
3 Exopolysaccharide-Producing Lactic Acid Bacteria in the Manufacture of
Soft Cheese 13
3.1 Introduction 14
3.2 Materials and Methods 15
3.3 Results and Discussion 16
3.4 Acknowledgement 21
3.5 References 22
4 Comparison of Models for the Kinetics of Syneresis of Curd Grains made
from Goafs Milk 25
4.1 Introduction 26
4.2 Materials and Methods 27
4.2.1 Milk Samples and Sample Preparation 27
4.2.2 Syneresis Test 28
4.2.3 Modelling of Syneresis 29
4.3 Results 31
4.3.1 Formal Kinetic Parameters for Temperature-induced Syneresis 32
4.3.2 Kinetic Parameters for Temperature-induced Syneresis obtained
by means of Model 2a and 2b 33
4.3.3 Calculation of EA from the Kinetic Parameter Ua 35
4.4 Discussion 35
4.4.1 Formal Kinetic Parameters for Temperature-induced Syneresis 35
4.4.2 Kinetic Parameters for Temperature-induced Syneresis obtained
by means of Model 2a and 2b 36
4.4.3 Calculation of Ea from the Kinetic Parameter tm 37
4.5 Conclusion 38
4.6 References 38
IX
Table of Contents
5 Strategy to evaluate Cheesemaking Properties of Milk from different
Goat Breeds 41
5.1 Introduction 42
5.2 Materials and Methods 43
5.2.1 Milk Samples, Sample Preparation and Coagulation 43
5.2.2 Milk Chemical Composition 43
5.2.3 Rheological Measurements 44
5.2.4 Syneresis Test 45
5.3 Results and Discussion 46
5.3.1 Milk Composition 46
5.3.2 Rennet Coagulation Properties 47
5.3.3 Kinetics of Syneresis 49
5.4 Conclusion 52
5.5 Acknowledgments 52
5.6 References 53
6 The Impact of Homogenization and Microfiltration on Rennet-Induced
Gel Formation 55
6.1 Introduction 56
6.2 Materials and Methods 57
6.2.1 Raw Material 57
6.2.2 Milk Processing 57
6.2.3 Chemical Analyses 59
6.2.4 Size Distribution 59
6.2.5 Sample Preparation and Coagulation 60
6.2.6 Texture Properties 60
6.2.7 Experimental Design 61
6.2.8 Statistical Analysis 61
6.3 Results 62
6.3.1 Milk and Concentrated Milk Composition 62
6.3.2 Effects of Milk Processing and pH on Rennet-induced Coagulation 62
6.3.3 Impact of i and pH on CT 63
6.3.4 Impact of pi on Rennet Coagulation Properties 64
6.4 Discussion 66
6.5 Conclusion 69
6.6 Acknowledgments 70
6.7 References 70
6.8 Appendix 73
Table of Contents
7 Effect of Homogenization, Microfiltration and pH on Curd Firmness and
Syneresis of Curd Grains 75
7.1 Introduction 76
7.2 Materials and Methods 78
7.2.1 Raw Material and Milk Processing 78
7.2.2 Size Distribution 80
7.2.3 Sample Preparation and Coagulation 80
7.2.4 Texture Properties 80
7.2.5 Syneresis 81
7.2.6 Modelling 82
7.2.7 Experimental Design 83
7.3 Results 84
7.3.1 Effect of Milk Processing and pH on CF 84
7.3.2 Effect of Milk Processing and pH on Syneresis 85
7.3.3 Effect of Milk Processing and pH on Kinetics of Syneresis 87
7.3.4 Impact of Milk Composition on RWRmax 89
7.4 Discussion 90
7.4.1 Curd Firmness (CF) 90
7.4.2 Syneresis 91
7.4.3 Combination of the Variables for Process Adaptation 92
7.5 Conclusion 93
7.6 Acknowledgment 94
7.7 References 94
7.8 Appendix 97
8 Feasibility Study for Semi-Hard Cheese Manufacture:
Yield and Functionality of Full-Fat Semi-Hard Cheese as Influenced by
the Combination of Microfiltration and Homogenization 99
8.1 Introduction 100
8.2 Materials and Methods 101
8.2.1 Materials 101
8.2.2 Methods 102
8.3 Results and Discussion 108
8.3.1 Series A 108
8.3.1.1 Milk Composition 108
8.3.1.2 Semi-Hard Cheese Manufacture 109
8.3.1.3 Composition of Curd, Raw Cheese and Whey 111
8.3.1.4 Dry Matter, Fat and Protein Recovery 112
8.3.1.5 Yield of Raw Cheese 113
XI
Table of Contents
8.3.1.6 Functional Properties of Ripened Cheese 114
8.3.2 Series B 117
8.3.2.1 Milk Composition 118
8.3.2.2 Semi-Hard Cheese Manufacture 118
8.3.2.3 Composition of Curd, Raw Cheese and Whey 122
8.3.2.4 Dry Matter, Fat and Protein Recovery 123
8.3.2.5 Yields of Raw Cheese 124
8.3.2.6 Functional Properties of Ripened Cheese 125
8.4 Conclusion 128
8.5 Acknowledgment 129
8.6 References 130
9 Concluding Remarks 133
9.1 Rennet Curd and Cheese Texture as influenced by Homogenization 133
9.2 The Economic Potential of the combined Application of Homogenization
and Microfiltration (MF) in Cheese Manufacture 137
9.3 Further Need for Research 140
9.4 References 141
10 Summary 143
11 Zusammenfassung 146
12 Appendix 149
XII
|
| adam_txt |
Table of Contents
Table of Contents
1 Introduction 1
1.1 Scope 1
1.2 Outline 2
2 Background S
2.1 Cheese 5
2.2 Rennet-induced Gel Formation 7
2.3 Syneresis of Rennet-induced Milk Gels 9
2.4 References 11
3 Exopolysaccharide-Producing Lactic Acid Bacteria in the Manufacture of
Soft Cheese 13
3.1 Introduction 14
3.2 Materials and Methods 15
3.3 Results and Discussion 16
3.4 Acknowledgement 21
3.5 References 22
4 Comparison of Models for the Kinetics of Syneresis of Curd Grains made
from Goafs Milk 25
4.1 Introduction 26
4.2 Materials and Methods 27
4.2.1 Milk Samples and Sample Preparation 27
4.2.2 Syneresis Test 28
4.2.3 Modelling of Syneresis 29
4.3 Results 31
4.3.1 Formal Kinetic Parameters for Temperature-induced Syneresis 32
4.3.2 Kinetic Parameters for Temperature-induced Syneresis obtained
by means of Model 2a and 2b 33
4.3.3 Calculation of EA from the Kinetic Parameter Ua 35
4.4 Discussion 35
4.4.1 Formal Kinetic Parameters for Temperature-induced Syneresis 35
4.4.2 Kinetic Parameters for Temperature-induced Syneresis obtained
by means of Model 2a and 2b 36
4.4.3 Calculation of Ea from the Kinetic Parameter tm 37
4.5 Conclusion 38
4.6 References 38
IX
Table of Contents
5 Strategy to evaluate Cheesemaking Properties of Milk from different
Goat Breeds 41
5.1 Introduction 42
5.2 Materials and Methods 43
5.2.1 Milk Samples, Sample Preparation and Coagulation 43
5.2.2 Milk Chemical Composition 43
5.2.3 Rheological Measurements 44
5.2.4 Syneresis Test 45
5.3 Results and Discussion 46
5.3.1 Milk Composition 46
5.3.2 Rennet Coagulation Properties 47
5.3.3 Kinetics of Syneresis 49
5.4 Conclusion 52
5.5 Acknowledgments 52
5.6 References 53
6 The Impact of Homogenization and Microfiltration on Rennet-Induced
Gel Formation 55
6.1 Introduction 56
6.2 Materials and Methods 57
6.2.1 Raw Material 57
6.2.2 Milk Processing 57
6.2.3 Chemical Analyses 59
6.2.4 Size Distribution 59
6.2.5 Sample Preparation and Coagulation 60
6.2.6 Texture Properties 60
6.2.7 Experimental Design 61
6.2.8 Statistical Analysis 61
6.3 Results 62
6.3.1 Milk and Concentrated Milk Composition 62
6.3.2 Effects of Milk Processing and pH on Rennet-induced Coagulation 62
6.3.3 Impact of i and pH on CT 63
6.3.4 Impact of pi on Rennet Coagulation Properties 64
6.4 Discussion 66
6.5 Conclusion 69
6.6 Acknowledgments 70
6.7 References 70
6.8 Appendix 73
Table of Contents
7 Effect of Homogenization, Microfiltration and pH on Curd Firmness and
Syneresis of Curd Grains 75
7.1 Introduction 76
7.2 Materials and Methods 78
7.2.1 Raw Material and Milk Processing 78
7.2.2 Size Distribution 80
7.2.3 Sample Preparation and Coagulation 80
7.2.4 Texture Properties 80
7.2.5 Syneresis 81
7.2.6 Modelling 82
7.2.7 Experimental Design 83
7.3 Results 84
7.3.1 Effect of Milk Processing and pH on CF 84
7.3.2 Effect of Milk Processing and pH on Syneresis 85
7.3.3 Effect of Milk Processing and pH on Kinetics of Syneresis 87
7.3.4 Impact of Milk Composition on RWRmax 89
7.4 Discussion 90
7.4.1 Curd Firmness (CF) 90
7.4.2 Syneresis 91
7.4.3 Combination of the Variables for Process Adaptation 92
7.5 Conclusion 93
7.6 Acknowledgment 94
7.7 References 94
7.8 Appendix 97
8 Feasibility Study for Semi-Hard Cheese Manufacture:
Yield and Functionality of Full-Fat Semi-Hard Cheese as Influenced by
the Combination of Microfiltration and Homogenization 99
8.1 Introduction 100
8.2 Materials and Methods 101
8.2.1 Materials 101
8.2.2 Methods 102
8.3 Results and Discussion 108
8.3.1 Series A 108
8.3.1.1 Milk Composition 108
8.3.1.2 Semi-Hard Cheese Manufacture 109
8.3.1.3 Composition of Curd, Raw Cheese and Whey 111
8.3.1.4 Dry Matter, Fat and Protein Recovery 112
8.3.1.5 Yield of Raw Cheese 113
XI
Table of Contents
8.3.1.6 Functional Properties of Ripened Cheese 114
8.3.2 Series B 117
8.3.2.1 Milk Composition 118
8.3.2.2 Semi-Hard Cheese Manufacture 118
8.3.2.3 Composition of Curd, Raw Cheese and Whey 122
8.3.2.4 Dry Matter, Fat and Protein Recovery 123
8.3.2.5 Yields of Raw Cheese 124
8.3.2.6 Functional Properties of Ripened Cheese 125
8.4 Conclusion 128
8.5 Acknowledgment 129
8.6 References 130
9 Concluding Remarks 133
9.1 Rennet Curd and Cheese Texture as influenced by Homogenization 133
9.2 The Economic Potential of the combined Application of Homogenization
and Microfiltration (MF) in Cheese Manufacture 137
9.3 Further Need for Research 140
9.4 References 141
10 Summary 143
11 Zusammenfassung 146
12 Appendix 149
XII |
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| author | Thomann, Stephan 1975- |
| author_GND | (DE-588)134114469 |
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| dewey-full | 637.3011 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637.3011 |
| dewey-search | 637.3011 |
| dewey-sort | 3637.3011 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1. Aufl. |
| format | Thesis Book |
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| index_date | 2024-07-02T20:24:09Z |
| indexdate | 2024-07-09T21:13:55Z |
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| isbn | 9783899636888 3899636880 |
| language | English |
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| physical | XV, 152 S. Ill., graph. Darst. 21 cm, 223 gr. |
| publishDate | 2008 |
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| publisher | Verl. Dr. Hut |
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| series2 | Lebensmitteltechnologie |
| spelling | Thomann, Stephan 1975- Verfasser (DE-588)134114469 aut The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains vorgelegt von Stephan Thomann 1. Aufl. München Verl. Dr. Hut 2008 XV, 152 S. Ill., graph. Darst. 21 cm, 223 gr. txt rdacontent n rdamedia nc rdacarrier Lebensmitteltechnologie Zugl.: Hohenheim, Univ., Diss., 2007 Exopolysaccharide (DE-588)4466996-3 gnd rswk-swf Milchsäurebakterien (DE-588)4169924-5 gnd rswk-swf Synäresis (DE-588)4514339-0 gnd rswk-swf Mathematisches Modell (DE-588)4114528-8 gnd rswk-swf Weichkäse (DE-588)4226646-4 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Weichkäse (DE-588)4226646-4 s Synäresis (DE-588)4514339-0 s Milchsäurebakterien (DE-588)4169924-5 s Exopolysaccharide (DE-588)4466996-3 s Mathematisches Modell (DE-588)4114528-8 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016427615&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Thomann, Stephan 1975- The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains Exopolysaccharide (DE-588)4466996-3 gnd Milchsäurebakterien (DE-588)4169924-5 gnd Synäresis (DE-588)4514339-0 gnd Mathematisches Modell (DE-588)4114528-8 gnd Weichkäse (DE-588)4226646-4 gnd |
| subject_GND | (DE-588)4466996-3 (DE-588)4169924-5 (DE-588)4514339-0 (DE-588)4114528-8 (DE-588)4226646-4 (DE-588)4113937-9 |
| title | The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains |
| title_auth | The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains |
| title_exact_search | The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains |
| title_exact_search_txtP | The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains |
| title_full | The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains vorgelegt von Stephan Thomann |
| title_fullStr | The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains vorgelegt von Stephan Thomann |
| title_full_unstemmed | The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains vorgelegt von Stephan Thomann |
| title_short | The impact of milk properties and process conditions on consistency of rennet-coagulated curd and syneresis of rennet curd grains |
| title_sort | the impact of milk properties and process conditions on consistency of rennet coagulated curd and syneresis of rennet curd grains |
| topic | Exopolysaccharide (DE-588)4466996-3 gnd Milchsäurebakterien (DE-588)4169924-5 gnd Synäresis (DE-588)4514339-0 gnd Mathematisches Modell (DE-588)4114528-8 gnd Weichkäse (DE-588)4226646-4 gnd |
| topic_facet | Exopolysaccharide Milchsäurebakterien Synäresis Mathematisches Modell Weichkäse Hochschulschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016427615&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT thomannstephan theimpactofmilkpropertiesandprocessconditionsonconsistencyofrennetcoagulatedcurdandsyneresisofrennetcurdgrains |