Syneresis is separation of why from milk gels, it is important to fermented dairy products because cheese moisture is influenced by the amount of whey expelled and yogurt need to avoid whey separation to keep product quality during storage. Many methods have been carried out to determine syneresis of gels which can technically be summarized into three types: centrifugation, cutting and mesh container drainage. Centrifugation method is widely used with different centrifugal force such as 3000 g, 30 min, 4 °C (Yeh and Yeh 1993), and step centrifugation from 100 to 300 g-force, 10 min (Harwalkar and Kalab 1981). But this method only represents the ability of curds to hold serum with extra force as many other studies called water-holding capacity or serum-holding capacity (degree of solvation). In cutting method, curds are directly cut (Calvo and Balcones 2000) in many ways which is hard to maintain identical in repeated trials. On the other hand mesh container drainage method is done by putting a curd in mesh container with another vessel under it in which way the whey of …show more content…
(1) The first one was to evaluate the accuracy of syneresis test. Syneresis test was carried out in 6 parallels for rennet curds and was repeated twice in a month by different laboratory equipment. (2) Rennet gels experiment included two factors, namely sterilized condition and acidification pH pre to rennet coagulation. Sterilized conditions were 65 °C for 30 min, 72 °C for 5min and 80 °C for 5min and acidification pH was 6.4, 6.2 and 6.0. (3) Acid gels experiment also includes sterilized condition and acid pH. Sterilized conditions were 95 °C for 5 min, 90 °C for 5min, 85 °C for 5min and the ending pH of acidification was 4.7, 4.2 and 3.9. Then performing syneresis evaluation, protein analysis, microstructure analysis of rennet curds and acid
These labels indicated the lactose solution that was be placed into the mini-microfuge tubes. The varying lactose ph solutions were obtained. The four miniature pipets were then used, (one per solution,) to add 1mL of the solution to the corresponding mini-microfuge tubes. When this step is completed there were two mini-microfuge tubes that matched the paper towel. Then, once all of the solutions contained their respective lactose solutions, 0.5mL of the lactase enzyme suspension was added to the first mini-microfuge tube labeled LPH4 on the paper towel, and 4 on the microfuge tube. As soon as the lactase enzyme suspension was added to the mini-microfuge tube, the timer was started in stopwatch mode (increasing.) When the timer reached 7 minutes and 30 seconds, the glucose test strip was dipped into the created solution in the mini-microfuge tube for 2 seconds (keep timer going, as the timer is also needed for the glucose strip. Once the two seconds had elapsed, the test strip was immediately removed, and the excess solution was wiped gently on the side of the mini-microfuge tube. The timer was continued for 30 addition seconds. Once the timer reached 7:32 (the extra two seconds accounting for the glucose dip), the test strip was then compared the glucose test strip color chart that is found on the side of the glucose test strip
However, once it reaches 70% of concentration, the enzyme becomes saturated, meaning that there are no active sites for the substrates to fill, which leaves casein (milk) molecules suspended in the curd; the saturation point for this curve was located at 6.5x 10-3 seconds. This was clearly evident in some of the visual results of the practical, where we could see that there was still milk that could be decanted when the curd was poured out. Therefore, even if we added more casein substrate, the curve enzyme activity would still flatten, indicating again that all or most of the active sites of the renin enzyme were full.
The purpose of this experiment is to detect what kind of macromolecules are present in these three types of milk by using the Benedict’s solution, Lugol’s solution, and Sudan IV solution. Also, using the nutrition facts labels to identify which substance is skim milk, whole milk, and soy milk. Hypothesis: Using the Benedict’s solution to detect for the presence of simple sugar. If the unknown A, B, C milk samples turn from bright blue to orange color during the Benedict's test, then these samples are positive control and the carbohydrates are present in them.
The concentration of Milk Ø The volume of Rennin Ø The volume of Milk Ø The temperature of the reaction Ø Agitation The factor I have chosen to explore is the concentration of Rennin because I believe that varying the temperature of the reaction is very hard to control and therefore may be inaccurate and agitation is a very simple investigation.
The Effect of Temperature on the Activity of Rennin in Milk Aim: To find out what effect different temperatures have on the enzyme, rennin, in milk. Introduction An enzyme is a biological catalyst. It speeds up a reaction by lowering the activation energy required to start the reaction. It speeds up a reaction, but remains unchanged unless certain limiting factors are introduced.
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
The Effects of Temperature on the Rate of Clotting Milk and Rennet Introduction ------------ The following experiment investigates the effects of different temperatures on a mixture of rennet and whole milk. On having the choice between testing the mixtures reactions at various temperatures, or testing the mixture with various amounts of concentration of rennet, my partner and I decided upon the first option. We made this decision as we felt it would be valuable to our scientific knowledge if we had a better understanding of how different temperatures can effect the behaviour of an enzyme, such as Rennin, which is also known as Chymosin. Our scientific knowledge tells us that enzymes work most efficiently at specific temperatures, and this experiment helps us to discover exactly which temperatures they are.
To investigate the osmotic effect of changing the concentration of sucrose solution; distilled water, 20% sucrose solution, 40% sucrose solution, 60% sucrose solution on the change in mass of potato cylinder after 30 minutes of being in solution.
Many types of microorganism that is used for the making of cheese. These microorganism are used to acidify the milk. The acidifying milk is a very good condition for the curd and whey to be easily separated. At this condition, the growth of any bacteria in the cheese can be
What Makes Human Milk Special? (Mar-Apr 2006). New Beginnings Vol. 23 No.2 , pp 82-3.
The egg whites were precisely cut in small pieces and the same sizes were cut for every test tube to avoid any mistakes in the experiment. The measurements of the dimensions of the egg whites were taken in meters before and after the experiment to record the changes. The two egg whites were then added to each of the test tubes along with the labelled enzymes, acid, and base, except that instead of enzymes water was added in the control test tubes to compare the results
The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
Food manufacturers use chemical in food processing because of huge economical profit. It is always cheaper to make low quality food rather than healthy food. Food manufacturers’ objectives are to find cheap methods to gain higher profit. The application of techniques such as pasteurization, fermenting and pickling are often use in food companies to prevent food from spoiling ahead of time. Their intention is to stock the food for a long period of time without worrying about early deterioration that can lead to major financial loss. Food companies use antibiotics in chicken, and steroids in cow to stimulate their growth. In an experiment, it was shown that injection of growth hormone in cow improves and stimulates milk production (Baldwin, 1995). Companies’...
Food rheology has long been applied in many areas of the food industry to optimize the food product development, processing methodology and finishes product quality assessment. Generally, food rheology is the study of the food respond to the applied stress or strain and generate the information on the insight of the food structural organization (Farid, 2010). The rheological data are essential in many areas of the food industry such as processing engineering calculation, determining the ingredient functionality in product development, intermediate or finish product quality control, shelf life testing, evaluation of food texture by correlation to sensory data and analysis of rheological equations of state or constitutive