Heat Coagulation Of Milk Research Articles

Cost Benefit Analysis of Ready to Eat Snack Food: Paneer Nuggets

Paneer is a South Asian variety of soft cheese prepared by addition of citric acid and heat coagulation of milk. It can be used in the preparation of a number of several culinary preparations and snacks. In India, around 7 per cent of the total milk produced is being converted to paneer. Value addition of paneer to make it more attractive in ready to eat form of nuggets in another way to delight consumers. Paneer nuggets are value added product prepared from paneer by steam cooking method. An economic viability is the most important factor to make place in the market for any food product along with its quality and sensory parameters. Considering the prevailing market, price of paneer nuggets is 300 per kg, cost of the developed paneer nuggets was 216.11 per kg a profit of 83.89 per kg could be obtained which is a good profit margin for the commercial viability and sustainability of the product. The break even output was calculated at 4.36 kg of product which is lower than the actual level of production indicating the viability of this enterprise.

Developments in the manufacture and preservation of sandesh: A review

Sandesh represents the traditional Indian dairy product used as sweet dairy desserts, prepared by acid and heat coagulation of milk. It is popular throughout eastern part of India especially in West Bengal. It is a rich source of high quality animal protein, fat, minerals and vitamins. It is appreciated by people belonging to all age groups and social levels. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of sandesh as per the requirements of the consumers with attendant improvement in the yield and other quality characteristics. The aim of the present review paper is to update the production methods of sandesh, moisture sorption isotherms, textural properties and value addition to Sandesh.

Paneer production: A review

Paneer represents a South Asian variety of soft cheese prepared by acid and heat coagulation of milk. It is popular throughout South Asia and used in the preparation of a number of several culinary preparations and snacks. It is a rich source of high quality animal protein, fat, minerals and vitamins. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of paneer as per the requirements of the consumers with appreciable improvement in the yield and other quality characteristics. Some of the modifications recommended in the preparation of paneer are discussed in this review. Examples of some 'value-added' paneer have been dealt.

737. The heat coagulation of milk: II. variations in sensitivity of casein to calcium ions

1. The sensitivity to calcium of the caseinate-phosphate complex of milk heated at 120°C., increases to an early maximum and thereafter steadily declines, apparently in consequence of parallel changes in the sensitivity of its caseinate constituent.2. A simultaneously developed capacity of the heated complex to bind additional colloidal phosphate appears to be unrelated to these changes in casein sensitivity.3. Colloidal phosphate content is confirmed as a factor in the heat coagulation of milk.4. Heat-developed acidity contributes to the heat coagulation of milk primarily by increasing hydrogen-ion concentration and only slightly, if at all, through release of calcium ions from insoluble combinations.5. Neither serum proteins nor protein-lactose combinations play any significant part in the heat coagulation of milk.6. The bearing of these results on the heat coagulation of milk in general and on the operation of certain high-temperature stabilization treatments is discussed.

Heat Coagulation of Milk

The need for further studies on heat coagulation became apparent during attempts to measure the influence of various electrolytes upon the coagulation temperature of various milks. The data available proved rather limited, and attempts to check certain published results were only partially successful. A lack of uniform methods, it is felt, largely accounts for the differences obtained by various workers. In the present study, the method adopted was carefully standardized, in an attempt to minimize the error in judgment regarding the point at which coagulation first occurs. Goat's milk as well as cow's milk was used.

The Heat Coagulation of Milk: II. The Influence of Various Added Salts Upon the Heat Stabilities of Milks of Different Concentrations

Summary The variations in the time of coagulation with variations in the temperatures used have been shown to be of a logarithmic nature. However, these variations in the time of coagulation are less with milk of 9 per cent solids-not-fat than they are when milk of 18 per cent solids-not-fat is used. The results indicate also that the use of temperatures of from 110° to 120° C. yield results of greatest practical value. Higher temperatures are apt to give results wherein the errors are large. 2. The data presented upon forewarming also indicate that the concentration of solids-not-fat is an important factor in varying the relative effects of this procedure. The results show that forewarming at high temperatures lowers the stability of those of higher solids-not-fat concentration. Hence, in any comparison of results obtained with milks of different solids-not-fat concentration similar treatment with respect to forewarming must be assured. These results indicate also that the relationships established by forewarming are not altered by the addition of electrolytes except in degree of stability. It appears, therefore, that forewarming does not affect stability merely through changes in the equilibria of the soluble salts, as the stability cannot be restored by the addition of electrolytes in those cases wherein it has been reduced. 3. The results show conclusively that the heat stability of a milk of 18 per cent solids-not-fat concentration cannot be predicted from the heat stability of the original milk. They show further why the use of phosphates as a neutralizer has not led to serious trouble. In those cases wherein its use has not materially improved stability its use has not greatly reduced it. 4. The existence of two types of milk, one stabilized by the addition of positively charged electrolytes and the other stabilized by the addition of negatively charged electrolytes, has been confirmed. The effect of the addition of various electrolytes to these types of milk has been studied over a wide range of concentration and it has been shown that in the lower concentrations they are most sensitive to the effect of di- tri- and quadrivalent ions and the monovalent H-ion while in the higher concentrations the monovalent K-ion is also very effective. The relationships of these effects are similar to those found for As 2 S 3 sols. Hence it again seems to have been shown that the calcium caseinate suspension in milk is analogous to hydrophobic sols in its reactions with electrolytes at higher temperatures. Increased stability has been shown to result from the addition of citrates and phosphates to a milk stabilized by negatively charged electrolytes. Finally, complete data have been presented upon the effect of various electrolytes upon the two types of milk at 9 and 18 per cent solids-not-fat concentrations. In general, a study of the data presented shows clearly that in studies on coagulation careful consideration must be given to phase concentrations and that conclusions drawn from work on milk of one concentration are not applicable to other milks of widely different concentrations. Furthermore, at the lower concentrations of solids-not-fat various electrolytes exhibit critical.concentrations or ranges wherein their effect is great. Hence, any work which does not include results over a range of concentration of electrolyte as well as range of concentration of the sol used is apt to lead to erroneous conclusions.

The Heat Coagulation of Milk: 1.—Variations in the Compositions, Heat Stability, and Other Tests of Milks from Four Cows during the Course of a Lactation Period

Summary The relationship between the heat stability and the composition and other properties of the milks of four cows during the course of a lactation period was investigated. No marked correlation was found between the heat stability and the various tests and analyses conducted upon the milks. The rapid tests sometimes used to classify milks to be used for condensing, such as the acid test, the alcohol test, and the phosphate test, did not satisfactorily indicate the relative heat stability of the milks. The salt balance as determined by analyses of the milks showed no direct correlation with the heat stability of the samples. The buffer intensity was not related to the stability of the milks toward heat. No clear relationship was noted between the heat stabilities of the fresh milks and of their evaporated products. Each of the individual milks for the most part retained fairly constant values in many of the tests, these values being characteristic of the milk from each cow. The results of this investigation of the individual milks of four cows conclusively demonstrated the inadequacy of our present knowledge of the heat stability of milk.

The Influence of Some Bacterial Enzymes on the Heat Coagulation of Milk

Summary 1.The results of the first part of the work where only milk cultures of the sweet curdling organisms were used can be summed up as follows: a.Small amounts of acid inhibit heat coagulation over a small range. b.Larger amounts of acid increase heat coagulation. c.Small amounts of a milk culture of a sweet curdling organism inhibit heat coagulation over a small range. d.Larger amounts of a milk culture of a sweet curdling organism hasten heat coagulation. e.In the presence of little acid the addition of portions of a milk culture of a sweet curdling organism lowers the acidity at which heat coagulation will take place. f.In the presence of larger amounts of acid this action of the culture of a sweet curdling organism is obscured or eliminated. 2.The results of the second part of the work when the rennin-like enzymes of certain bacteria were isolated and purified are as follows: a.The rennin-like enzymes of sweet curdling organisms were isolated and purified to some extent by methods described. b.Bacterial rennin is destroyed by a temperature of 60°C. for fifteen minutes. c.The purified bacterial rennin has no effect upon heat coagulation when the milk is heated immediately upon addition of the rennin. d.When the rennin has been allowed to act on the milk for a time, the heat coagulability of the milk is increased. e.The rate of this action of the rennin is dependent on the concentration or strength of the enzyme present. f.The rate of action of the rennin is dependent on the temperature at which the enzyme is allowed to act. A temperature of 40° to 43°C. is the optimum for most remains. An increase in temperature up to the optimum temperature hastens rennin action. Action goes on at a slow rate at temperatures as low as 10°C. g.The addition of acid in small amounts accelerates the rennin action. h.The presence of soluble calcium salts in small amounts accelerates the rennin action. i.The presence of citrates in small amounts retards the rennin action. j.The effect of acid plus rennin upon heat coagulation is additive. k.The effect of soluble calcium salts plus rennin upon heat coagulation is additive. l.A definite amount of curdling enzyme can cause heat coagulability only in a limited amount of milk. m.This limit of influence is the same whether the rennin is allowed to complete its action at its optimum temperature or autoclave temperatures are applied after the action is started. n.Chymosin resembles the bacterial rennins in its influence upon the heat coagulation of milk. o.Bacterial rennin may be an important factor in the coagulation of milk upon sterilization in the condenseries. The rennin may work in conjunction with acid in the milk or an excess of soluble calcium.

The Heat Coagulation of Milk

In the sterilizing process in the manufacture of evaporated milk, it is desirable to produce an incipient coagulation, in the nature of a tender jell or fiver as it is called by the practical men. Such a product will have a heavy creamy body after the fiver has been broken up by the shaking process. This is desirable because the product presents a richer appegrance to the consumer, and on account of the greater viscosity, there is little danger of fat separation from such a product. However, evaporated milk differs widely in the readiness with which it coagulates. At times the milk coagulates so readily that it would be unmarketable, on account of its curdy appearance, if it were heated long enough to preserve it. This constitutes the problem with which we are concerned in this paper. There is probably no condensery that is entirely free from this trouble throughout the year. I t is undoubtedly one of the biggest problems that confronts the industry.

THE HEAT COAGULATION OF MILK

THE HEAT COAGULATION OF MILK

THE HEAT COAGULATION OF MILK

THE HEAT COAGULATION OF MILK