FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2000566308> ?p ?o ?g. }

• W2000566308 endingPage "485" @default.
• W2000566308 startingPage "469" @default.
• W2000566308 abstract "This report concerns measurement of paracasein in milk and transfer of protein from milk to cheese. In the main experiment, two vats of Cheddar cheese were made from each of 11 lots of milk from one large herd over a period of 7 mo. Exclusion of solutes from moisture in paracasein micelles in milk and cheese was central to estimation of paracasein and to the transfer of protein from milk to cheese and whey. Solute-exclusion by paracasein and its changes during cheesemaking could be visualized by considering paracasein micelles to be a very fine sponge. The sponge excludes solutes, especially the large solutes like whey proteins. The sponge shrinks during cheesemaking and expels solute-free liquid, thereby slightly diluting the whey surrounding the micelles inside the curd. Paracasein N in milk was calculated as the difference between total milk N and rennet whey N, the latter adjusted to its level in milk. Adjustment used appropriate solute-exclusion factors (h) of the protein fractions of whey and 1.08 for paracasein and associated salts. They were combined to give a factor Fpc, which adjusted the level of rennet whey N to its level in milk: 1.001 x (1 - 1.01 x FM/100 - Fpc x pc/100), where FM = fat in milk, pc = estimated paracasein, and 1.001 = dilution of milk by chymosin and CaCl2. The mean Fpc was 3.03. Differences in values were small among different procedures for calculating paracasein, but they are considered to be important because they represent biases, which, in turn, are important in analyses commercially. We conclude that solute exclusion by moisture in paracasein must have decreased during cheesemaking because the ratio of moisture to paracasein in the final cheese was 1.5, much less than the h of 2.6 for serum proteins by paracasein. Release of solute-excluding moisture from paracasein during cooking was likely the reason for lower total N in cheese whey than in the rennet whey in the paracasein analysis. Paracasein, estimated to be in cheese, curd fines, salted whey, and whey during cheddaring, was 98.21, 0.20, 0.25 and 0.19%, respectively, of the paracasein in milk for a total of 98.85% (SD of 22 vats = 0.46); the location of the missing paracasein is not known. On the other hand, recovery of milk N in cheese and wheys was 99.92% (SD = 0.37%). Nitrogen in paracasein and its hydrolysis products in cheese was estimated to be 98.51% of total cheese N. Proteose-peptone from milk appeared not to be included with the paracasein in appreciable amounts. Some was apparently included with denatured serum proteins during Rowland fractionation of whey, perhaps as a coprecipitate. Measured paracasein would include fat globule membrane proteins in milk containing fat, and denatured whey proteins in heated milks. It was concluded that the method of measurement and the associated calculations are integral parts of the definition and quantification of paracasein in milk." @default.
• W2000566308 created "2016-06-24" @default.
• W2000566308 creator A5005124345 @default.
• W2000566308 creator A5047132304 @default.
• W2000566308 creator A5058584125 @default.
• W2000566308 date "2003-02-01" @default.
• W2000566308 modified "2023-10-17" @default.
• W2000566308 title "Transfer of Protein from Milk to Cheese" @default.
• W2000566308 cites W1998552872 @default.
• W2000566308 cites W2018705227 @default.
• W2000566308 cites W2030205790 @default.
• W2000566308 cites W2036197933 @default.
• W2000566308 cites W2058554839 @default.
• W2000566308 cites W2098756435 @default.
• W2000566308 cites W2130855899 @default.
• W2000566308 cites W2170361722 @default.
• W2000566308 cites W2335720795 @default.
• W2000566308 cites W2417874489 @default.
• W2000566308 doi "https://doi.org/10.3168/jds.s0022-0302(03)73626-1" @default.
• W2000566308 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/12647954" @default.
• W2000566308 hasPublicationYear "2003" @default.
• W2000566308 type Work @default.
• W2000566308 sameAs 2000566308 @default.
• W2000566308 citedByCount "34" @default.
• W2000566308 countsByYear W20005663082012 @default.
• W2000566308 countsByYear W20005663082013 @default.
• W2000566308 countsByYear W20005663082015 @default.
• W2000566308 countsByYear W20005663082016 @default.
• W2000566308 countsByYear W20005663082018 @default.
• W2000566308 countsByYear W20005663082019 @default.
• W2000566308 countsByYear W20005663082021 @default.
• W2000566308 countsByYear W20005663082022 @default.
• W2000566308 countsByYear W20005663082023 @default.
• W2000566308 crossrefType "journal-article" @default.
• W2000566308 hasAuthorship W2000566308A5005124345 @default.
• W2000566308 hasAuthorship W2000566308A5047132304 @default.
• W2000566308 hasAuthorship W2000566308A5058584125 @default.
• W2000566308 hasBestOaLocation W20005663081 @default.
• W2000566308 hasConcept C11268172 @default.
• W2000566308 hasConcept C121332964 @default.
• W2000566308 hasConcept C147789679 @default.
• W2000566308 hasConcept C184651966 @default.
• W2000566308 hasConcept C185592680 @default.
• W2000566308 hasConcept C2776142715 @default.
• W2000566308 hasConcept C2776477769 @default.
• W2000566308 hasConcept C2777548131 @default.
• W2000566308 hasConcept C2777897731 @default.
• W2000566308 hasConcept C2779219906 @default.
• W2000566308 hasConcept C31903555 @default.
• W2000566308 hasConcept C96618451 @default.
• W2000566308 hasConcept C97355855 @default.
• W2000566308 hasConceptScore W2000566308C11268172 @default.
• W2000566308 hasConceptScore W2000566308C121332964 @default.
• W2000566308 hasConceptScore W2000566308C147789679 @default.
• W2000566308 hasConceptScore W2000566308C184651966 @default.
• W2000566308 hasConceptScore W2000566308C185592680 @default.
• W2000566308 hasConceptScore W2000566308C2776142715 @default.
• W2000566308 hasConceptScore W2000566308C2776477769 @default.
• W2000566308 hasConceptScore W2000566308C2777548131 @default.
• W2000566308 hasConceptScore W2000566308C2777897731 @default.
• W2000566308 hasConceptScore W2000566308C2779219906 @default.
• W2000566308 hasConceptScore W2000566308C31903555 @default.
• W2000566308 hasConceptScore W2000566308C96618451 @default.
• W2000566308 hasConceptScore W2000566308C97355855 @default.
• W2000566308 hasIssue "2" @default.
• W2000566308 hasLocation W20005663081 @default.
• W2000566308 hasLocation W20005663082 @default.
• W2000566308 hasOpenAccess W2000566308 @default.
• W2000566308 hasPrimaryLocation W20005663081 @default.
• W2000566308 hasRelatedWork W1496340249 @default.
• W2000566308 hasRelatedWork W1992482715 @default.
• W2000566308 hasRelatedWork W2000578837 @default.
• W2000566308 hasRelatedWork W2032020869 @default.
• W2000566308 hasRelatedWork W2050319696 @default.
• W2000566308 hasRelatedWork W2088487406 @default.
• W2000566308 hasRelatedWork W2796678888 @default.
• W2000566308 hasRelatedWork W2976146772 @default.
• W2000566308 hasRelatedWork W4378190386 @default.
• W2000566308 hasRelatedWork W2473854528 @default.
• W2000566308 hasVolume "86" @default.
• W2000566308 isParatext "false" @default.
• W2000566308 isRetracted "false" @default.
• W2000566308 magId "2000566308" @default.
• W2000566308 workType "article" @default.