14 research outputs found
Physical properties of yogurt fortified with various commercial whey protein concentrates
The effects of whey protein concentrates on physical and rheological properties of yogurt were studied. Five commercial whey protein concentrates (340 g kgâ1 protein nominal) were used to fortify milk to 45 g protein kgâ1. Fermentation was performed with two different starters (ropy and non-ropy). Resulting yogurts were compared with a control yogurt enriched with skim milk powder. The water-holding capacity of the yogurt fortified with skim milk powder was 500 g kgâ1 and ranged from 600 to 638 g kgâ1 when fortified with whey protein concentrates. Significant rheological differences have been noticed between the yogurts fortified with different whey protein concentrates, independent of the starter used. Three whey protein concentrates generated yogurts with a behavior similar to the control. The two others produced yogurt with lower firmness (15 g compared with 17 g), lower Brookfield viscosity (6 Pa s compared with 9 Pa s), lower yield stress (2 Pa compared with 4 Pa), lower complex viscosity (13 Pa s compared with 26 Pa s), and lower apparent viscosity (0.4 Pa s compared with 1 Pa s) than the control, respectively. The yogurts with the lowest firmness and viscosity were produced with concentrates which contained the highest amount of non-protein nitrogen fraction (160 g kgâ1 versus 126 g kgâ1 of the total nitrogen), and the highest amount of denaturation of the whey protein (262 versus 200 g kgâ1 of the total nitrogen)
Colorants in Cheese Manufacture: Production, Chemistry, Interactions, and Regulation
Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (âŒ20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless sprayâdried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants molecules and various components of cheese. In addition, the selective delivery of colorants to the cheese curd through approaches such as encapsulated norbixin and microcapsules of bixin or use of alternative colorants, including fatâsoluble/emulsified versions of annatto or betaâcarotene, has been studied. This review provides a critical analysis of pertinent scientific and patent literature pertaining to colorant delivery in cheese and various types of colorant products on the market for cheese manufacture, and also considers interactions between colorant molecules and cheese components; various strategies for elimination of color transfer to whey during cheese manufacture are also discussed
Comment letters to the National Commission on Commission on Fraudulent Financial Reporting, 1987 (Treadway Commission) Vol. 1
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