The Experts below are selected from a list of 201 Experts worldwide ranked by ideXlab platform
Daniel Stgelais - One of the best experts on this subject based on the ideXlab platform.
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short communication production of Cottage Cheese fortified with vitamin d
Journal of Dairy Science, 2017Co-Authors: G Belanger, Benoit Crevier, J C Vuillemard, Daniel StgelaisAbstract:The availability of alternative food products fortified with vitamin D could help decrease the percentage of the population with vitamin D deficiency. The objective of this study was to fortify Cheese with vitamin D. Cottage Cheese was selected because its manufacture allows for the addition of vitamin D after the draining step without any loss of the vitamin in whey. Cream containing vitamin D (145 IU/g of cream) was mixed with the fresh Cheese curds, resulting in a final concentration of 51 IU/g of Cheese. Unfortified Cottage Cheese was used as a control. As expected, the Cottage Cheese was fortified without any loss of vitamin D in the Cheese whey. The vitamin D added to cream was not affected by homogenization or pasteurization treatments. In Cottage Cheese, the vitamin D concentration remained stable during 3 weeks of storage at 4°C. Compared with the control Cheese, the Cheese fortified with vitamin D showed no effects of fortification on Cheese characteristics or sensory properties. Cottage Cheese could be a new source of vitamin D or an alternative to fortified drinking milk.
Benoit Crevier - One of the best experts on this subject based on the ideXlab platform.
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short communication production of Cottage Cheese fortified with vitamin d
Journal of Dairy Science, 2017Co-Authors: G Belanger, Benoit Crevier, J C Vuillemard, Daniel StgelaisAbstract:The availability of alternative food products fortified with vitamin D could help decrease the percentage of the population with vitamin D deficiency. The objective of this study was to fortify Cheese with vitamin D. Cottage Cheese was selected because its manufacture allows for the addition of vitamin D after the draining step without any loss of the vitamin in whey. Cream containing vitamin D (145 IU/g of cream) was mixed with the fresh Cheese curds, resulting in a final concentration of 51 IU/g of Cheese. Unfortified Cottage Cheese was used as a control. As expected, the Cottage Cheese was fortified without any loss of vitamin D in the Cheese whey. The vitamin D added to cream was not affected by homogenization or pasteurization treatments. In Cottage Cheese, the vitamin D concentration remained stable during 3 weeks of storage at 4°C. Compared with the control Cheese, the Cheese fortified with vitamin D showed no effects of fortification on Cheese characteristics or sensory properties. Cottage Cheese could be a new source of vitamin D or an alternative to fortified drinking milk.
O.g. Sanders - One of the best experts on this subject based on the ideXlab platform.
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Sodium Concentration of Selected Dairy Products and Acceptability of a Sodium Substitute in Cottage Cheese
Journal of Dairy Science, 2010Co-Authors: B.j. Demott, J.p. Hitchcock, O.g. SandersAbstract:Twenty-five samples of Cottage Cheese collected from processors and local markets in Tennesse in a 2-day period contained an average of 4.57mg sodium/g. Samples collected over longer time had an average concentration of 3.78mg sodium/g, and lowfat Cottage Cheese had an average of 3.22 mg/g. Buttermilk contained an average of 1.14mg sodium/g; regular vanilla ice cream averaged .83 mg/g, and “no stabilizer added” vanilla ice cream had an average of .59 mg/g. Sodium in lowfat chocolate milk averaged .83 mg/g and French onion dip 5.33 mg/g. One brand of yogurt contained .76 mg/g and another brand 1.69 mg/g. A salt substitute containing equal concentrations of sodium chloride and potassium chloride was used in the creaming mixture for Cottage Cheese. Taste panel results showed that Cottage Cheese containing 1.26% sodium chloride, 1.26% salt substitute, or .63% of each had similar flavor scores.
Apurba Giri - One of the best experts on this subject based on the ideXlab platform.
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effect of microgard on keeping quality of direct acidified Cottage Cheese
Journal of Food Science and Technology-mysore, 2015Co-Authors: Subarna Makhal, S K Kanawjia, Apurba GiriAbstract:Direct acidified Cottage Cheese could be kept well for only 10 to 12 days under refrigeration on account of its high moisture (~74 %) content and relatively high pH (~5.0). The study was, therefore, undertaken to improve the keeping quality of direct acidified Cottage Cheese using MicroGARD. The effects of three different levels of MicroGARD 400 viz. 0.20, 0.35 and 0.50 % on the physico-chemical, microbiological and organoleptic properties were studied at four-day interval during storage under refrigeration (4–5 °C). Promising results were found using 0.50 % MicroGARD 400 for inhibiting psychrotrophs, yeasts and molds as well as retard the acidity development and proteolysis in Cottage Cheese, thus extending its keeping quality. It was observed that addition of MicroGARD 400 at the level of 0.50 % considerably improved the flavour as well as the aesthetic quality of the product during storage and extended the shelf life of Cottage Cheese from 12 to 26 days.
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effectiveness of thymol in extending keeping quality of Cottage Cheese
Journal of Food Science and Technology-mysore, 2014Co-Authors: Subarna Makhal, S K Kanawjia, Apurba GiriAbstract:Direct acidified Cottage Cheese has a limited shelf life of 10–12 days under refrigeration due to high moisture content (~75 %) and a relatively high pH (~5.0). This affects its widespread marketing and distribution. Hence, a study was undertaken to improve the shelf life of direct acidified Cottage Cheese using thymol, a phytophenolic natural antimicrobial agent. The effect of three different levels, i.e. 30, 40 and 50 ppm of 30 % thymol solution in butteroil on the physico-chemical, microbiological and organoleptic properties was studied at four-day interval during storage under refrigeration (4–5 °C). Promising results were obtained using 40 ppm thymol for inhibiting psychrotrophs, yeasts and molds as well as retarded the proteolysis in Cottage Cheese. Based on the effect on flavour of the fresh samples as well as the extent of changes in quality during storage, it was observed that addition of 40 ppm thymol enhanced the keeping quality of Cottage Cheese by 8 days compared to the control sample.
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a dual acidification process for the manufacture of direct acidified Cottage Cheese
International Journal of Dairy Technology, 2013Co-Authors: Subarna Makhal, S K Kanawjia, Apurba GiriAbstract:A technology is described for manufacturing Cottage Cheese which involved initial cold (4 °C) acidification of milk with HCl to bring down the pH to 5.3 followed by tempering slowly to 15 °C and subsequent acidification through slow hydrolysis of glucono delta lactone, resulting in a drop in pH to 5.0 and thereafter renneting at 20 °C followed by setting and cutting of curd and subsequent cooking at 35 °C for ~30 min. The method enabled manufacturing of Cottage Cheese curd with average moisture, curd yield and curd hardness being 74.30%, 11.88% and 648.30 mN, respectively.
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A dual‐acidification process for the manufacture of direct‐acidified Cottage Cheese
International Journal of Dairy Technology, 2013Co-Authors: Subarna Makhal, S K Kanawjia, Apurba GiriAbstract:A technology is described for manufacturing Cottage Cheese which involved initial cold (4 °C) acidification of milk with HCl to bring down the pH to 5.3 followed by tempering slowly to 15 °C and subsequent acidification through slow hydrolysis of glucono delta lactone, resulting in a drop in pH to 5.0 and thereafter renneting at 20 °C followed by setting and cutting of curd and subsequent cooking at 35 °C for ~30 min. The method enabled manufacturing of Cottage Cheese curd with average moisture, curd yield and curd hardness being 74.30%, 11.88% and 648.30 mN, respectively.
Paw Dalgaard - One of the best experts on this subject based on the ideXlab platform.
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modelling and predicting growth of psychrotolerant pseudomonads in milk and Cottage Cheese
International Journal of Food Microbiology, 2016Co-Authors: Veronica Martinezrios, Nina Bjerre Ostergaard, Elissavet Gkogka, Per Sand Rosshaug, Paw DalgaardAbstract:Abstract Mathematical models were developed and evaluated for growth of psychrotolerant pseudomonads in chilled milk and in Cottage Cheese with cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic acid and sorbic acid. A simplified cardinal parameter growth rate model was developed based on growth in broth. Subsequently, the reference growth rate parameter μref25°C -broth of 1.03 1/h was calibrated by fitting the model to a total of 35 growth rates from Cottage Cheese with cultured cream dressing. This resulted in a μref25°C -Cottage Cheese value of 0.62 1/h. Predictions from both growth rate models were evaluated by comparison with literature and experimental data. Growth of psychrotolerant pseudomonads in heat-treated milk (n = 33) resulted in a bias factor (Bf) of 1.08 and an accuracy factor (Af) of 1.32 (μref25°C -broth), whereas growth in Cottage Cheese with cultured cream dressing and in non-heated milk (n = 26) resulted in Bf of 1.08 and Af of 1.43 (μref25°C -Cottage Cheese). Lag phase models were developed by using relative lag times and data from both the present study and from literature. The acceptable simulation zone method showed the developed models to successfully predict growth of psychrotolerant pseudomonads in milk and Cottage Cheese at both constant and dynamic temperature storage conditions. The developed models can be used to predict growth of psychrotolerant pseudomonads and shelf life of chilled Cottage Cheese and milk at constant and dynamic storage temperatures. The applied methodology and the developed models seem likely to be applicable for shelf life assessment of other types of products where psychrotolerant pseudomonads are important for spoilage.
