The Experts below are selected from a list of 57 Experts worldwide ranked by ideXlab platform
P Piyasena - One of the best experts on this subject based on the ideXlab platform.
-
influence of whey protein on syneresis of raw Milk Curds
International Journal of Food Science and Technology, 2003Co-Authors: P Piyasena, J ChambersAbstract:Summary The influence of whey protein dispersions (WPDs) on syneresis of renneted curd was studied. Homogenized and non-homogenized WPDs containing 1.353% protein were added to raw Milk to give a final concentration of 20.64%. The amount of whey released and the amount of protein and fat retained in the curd was determined at low (6.26) and high (6.5) pH. Adding WPDs to raw Milk increased the amount of whey released at pH 6.5; however, no differences were observed at pH 6.26. Homogenization of WPDs tended to reduce whey yield at high pH but tended to increase it at low pH. More whey was released at low pH (34.3–34.4 g) compared to high pH (30.6–32.4 g). The amount of protein lost in whey was greater at low pH (0.298 vs. 0.268 g). Curd produced from Milk with added WPDs contained less protein and less fat than that produced from raw Milk. These findings reveal the importance of substrate pH in combination with homogenization of added protein dispersions from whey when utilized by cheese producers to optimize cheese yield and composition.
-
comparison of the influence of whey protein dispersions on syneresis of skim Milk and raw Milk Curds
Milchwissenschaft-milk Science International, 2003Co-Authors: P Piyasena, J R ChambersAbstract:The influence of whey protein dispersions (WPD) on syneresis of renneted curd from skim Milk (SM) and raw Milk was compared in this study. Homogenized (HWPD) and nonhomogenized WPD were added to skim and raw Milk at the rate of 20.64%. The amount of whey released and the amounts of protein and fat retained in the curd were determined at pH 6.26 and 6.5. The amount of whey released decreased when the WPD was added to SM at both pHs. However, when the HWPD was added to skim Milk, the amount of whey released was not significantly different from that obtained from SM at either pH. In contrast, addition of WPD and HWPD increased whey yield in raw Milk at high pH, and no significant difference was observed at low pH. The amount of protein lost in whey was greater at low pH (6.26). More protein was retained in curd made from raw Milk compared to that made from SM. More fat was retained in curd made from raw Milk alone than from Milk with WPD or HWPD. These results support the consideration of the type of Milk used, especially its fat content, when developing processes to incorporate whey protein dispersions into cheese.
-
influence of whey protein on syneresis of skim Milk Curds
Milchwissenschaft-milk Science International, 2002Co-Authors: P PiyasenaAbstract:The effect of whey protein dispersions (WPD) on syneresis of renneted curd from skim Milk was studied. Homogenized and non-homogenized WPD containing 0.139% whey protein were added to skim Milk at the rate of 20.64%. The amount of whey released and the amount of protein retained in the curd was determined at pH 6.26 and 6.5. The amount of whey released decreased when the WPD was added to SM. However, the amount of whey released was not significantly different compared to that obtained from SM when homogenized WPD (HWPD) was added. More whey was released at low pH (6.26) compared to high pH (6.5). The amount of protein lost in whey was greater at low pH (6.26). The homogenized WPD is small enough to be accommodated into the casein matrix without significantly modifying the properties of curd while holding more moisture in the curd, and this finding could be applied in the cheese making process where HWPD has potential application. Further, moisture content of the curd could be modified by adjusting the pH of WPD added Milk.
J Chambers - One of the best experts on this subject based on the ideXlab platform.
-
influence of whey protein on syneresis of raw Milk Curds
International Journal of Food Science and Technology, 2003Co-Authors: P Piyasena, J ChambersAbstract:Summary The influence of whey protein dispersions (WPDs) on syneresis of renneted curd was studied. Homogenized and non-homogenized WPDs containing 1.353% protein were added to raw Milk to give a final concentration of 20.64%. The amount of whey released and the amount of protein and fat retained in the curd was determined at low (6.26) and high (6.5) pH. Adding WPDs to raw Milk increased the amount of whey released at pH 6.5; however, no differences were observed at pH 6.26. Homogenization of WPDs tended to reduce whey yield at high pH but tended to increase it at low pH. More whey was released at low pH (34.3–34.4 g) compared to high pH (30.6–32.4 g). The amount of protein lost in whey was greater at low pH (0.298 vs. 0.268 g). Curd produced from Milk with added WPDs contained less protein and less fat than that produced from raw Milk. These findings reveal the importance of substrate pH in combination with homogenization of added protein dispersions from whey when utilized by cheese producers to optimize cheese yield and composition.
Michael J. Nowicki - One of the best experts on this subject based on the ideXlab platform.
-
colonic sunflower seed bezoar
Pediatrics, 1997Co-Authors: V M Tsou, Phyllis R Bishop, Michael J. NowickiAbstract:Bezoars are the uncommon result of ingestion of indigestible or poorly digestible substances. Historically, bezoars are classified according to the involved material and include phytobezoar (fruit and vegetable fibers), trichobezoar (hair), and lactobezoar (Milk Curds). Bezoars secondary to medications have also been described.1 The majority of bezoars are located in the stomach,2 with the small intestine being the next most commonly involved site. The colon is rarely the site for a bezoar.3 We report two children with colonic, sunflower seed bezoars that expands upon the presentation and treatment of this unusual occurrence. ### Case 1 A 10-year-old white male presented to his pediatrician with a 2-week history of fever, increased flatulence, tenesmus, watery, foul-smelling diarrhea, and an 8-pound weight loss. He reported blood per rectum on a single occasion. Fecal leukocytes and stool culture were negative. A trial of Bentyl (dicyclomine) was not beneficial, Donnagel (kaolin-pectin, hyoscyamine sulfate, atropine sulfate and scopolamine hydrobromide) led to worsening of the symptoms. A gastroenterology evaluation was obtained. At the time of referral the child was having 10 to 12 watery bowel movements per day, associated with passage of mucus per rectum. The examination was unremarkable except for moderate abdominal discomfort on deep palpation. Rectal examination was limited by significant pain and anxiety; …
V M Tsou - One of the best experts on this subject based on the ideXlab platform.
-
colonic sunflower seed bezoar
Pediatrics, 1997Co-Authors: V M Tsou, Phyllis R Bishop, Michael J. NowickiAbstract:Bezoars are the uncommon result of ingestion of indigestible or poorly digestible substances. Historically, bezoars are classified according to the involved material and include phytobezoar (fruit and vegetable fibers), trichobezoar (hair), and lactobezoar (Milk Curds). Bezoars secondary to medications have also been described.1 The majority of bezoars are located in the stomach,2 with the small intestine being the next most commonly involved site. The colon is rarely the site for a bezoar.3 We report two children with colonic, sunflower seed bezoars that expands upon the presentation and treatment of this unusual occurrence. ### Case 1 A 10-year-old white male presented to his pediatrician with a 2-week history of fever, increased flatulence, tenesmus, watery, foul-smelling diarrhea, and an 8-pound weight loss. He reported blood per rectum on a single occasion. Fecal leukocytes and stool culture were negative. A trial of Bentyl (dicyclomine) was not beneficial, Donnagel (kaolin-pectin, hyoscyamine sulfate, atropine sulfate and scopolamine hydrobromide) led to worsening of the symptoms. A gastroenterology evaluation was obtained. At the time of referral the child was having 10 to 12 watery bowel movements per day, associated with passage of mucus per rectum. The examination was unremarkable except for moderate abdominal discomfort on deep palpation. Rectal examination was limited by significant pain and anxiety; …
Manuel Nuñez - One of the best experts on this subject based on the ideXlab platform.
-
microbiological chemical textural and sensory characteristics of hispanico cheese manufactured using frozen ovine Milk Curds scalded at different temperatures
International Dairy Journal, 2010Co-Authors: Antonia Picon, Pilar Gaya, Rocio Alonso, Estrella Fernandezgarcia, Buenaventura Rodriguez, Maximo De Paz, Manuel NuñezAbstract:Abstract Hispanico cheese is a semi-hard variety, manufactured in Spain from a mixture of pasteurized bovine and ovine Milk. To study one strategy for overcoming a seasonal shortage of ovine Milk in summer and autumn, Curds made from ovine Milk, scalded at 32, 35 or 38 °C, were pressed for 30 min and frozen at −24 °C for 4 months. After thawing, they were added to fresh bovine Milk curd for the manufacture of experimental Hispanico cheeses. Control cheese was made from a mixture of pasteurized bovine and ovine Milk in the same (80:20) proportion. No significant effect of the addition of frozen ovine Milk curd or scalding temperature was found for lactic acid bacteria counts, dry matter content, hydrophilic and hydrophobic peptides, 45 out of 65 volatile compounds, texture, and sensory characteristics throughout a 60-day ripening period. Differences between cheeses, of low magnitude and little practical significance, were found for pH value, aminopeptidase activity, proteolysis, free amino acids, free fatty acids, and the remaining 20 volatile compounds. Thus, the addition of frozen ovine Milk curd to fresh bovine Milk curd does not alter the main physicochemical and sensory characteristics of Hispanico cheese.
-
Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe Milk Curds pressed for different times.
Journal of dairy science, 2010Co-Authors: Antonia Picon, Marta Avila, Pilar Gaya, Estrella Fernández-garcía, Ana Rivas-cañedo, Manuel NuñezAbstract:Abstract Hispanico cheese is manufactured in Spain from a mixture of cow and ewe Milk. Production of ewe Milk varies throughout the year, with a peak in spring and a valley in summer and autumn. To overcome this seasonal shortage, curd from spring ewe Milk may be frozen and used for cheese manufacture some months later. In the present work, ewe Milk Curds pressed for 15, 60, or 120 min were held at −24°C for 4 mo, thawed, cut to 1-mm pieces, and mixed with fresh cow Milk curd for the manufacture of experimental Hispanico cheeses. Control cheese was made from a mixture of pasteurized cow and ewe Milk in the same (80:20) proportion. Cheeses, made in duplicate experiments, were analyzed throughout a 60-d ripening period. No significant differences between cheeses were found for lactic acid bacteria counts, dry matter content, hydrophilic peptides, 47 out of 68 vol.tile compounds, texture, and flavor characteristics. On the other hand, differences of minor practical significance between experimental and control cheeses, unrelated to the use of frozen ewe Milk curd or the pressing time of ewe Milk curd, were found for pH value, aminopeptidase activity, proteolysis, hydrophobic peptides, free amino acids, free fatty acids, and the remaining 21 vol.tile compounds. It may be concluded that the use of frozen ewe Milk curd in the manufacture of Hispanico cheese does not alter its main characteristics.