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Query: UMLS:C0220723 (PCA)
 4,687 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Two sets of Cheddar cheese were made in which the milk protein level (%, wt/wt) was increased from 3.3 (Control A, CA) to 3.6 (set A) or from 3.3 (control B, CB) to 4.0 (set B) by the addition of phosphocasein (PC), milk protein concentrate (MPC), or freshly prepared ultrafiltered milk retentate (UFR). The cheeses were denoted CA, PCA, MPCA, and UFRA from set A, and CB, PCB, MPCB, and UFRB, from set B, respectively. The level of cheese moisture decreased significantly on increasing milk protein level from 3.3 to 3.6 or 4.0% (wt/wt), but was not affected significantly by the method of protein standardization. The percentage milk fat recovered to cheese increased significantly on increasing the level of milk protein from 3.3 to 3.6% (wt/wt) with PC, and from 3.3 to 4.0% (wt/wt) with PC, MPC, and UFR. Increasing milk protein level from 3.3 to 4.0% (wt/wt) with PC significantly increased the percentage of milk protein recovered to cheese. Actual cheese yield increased significantly with milk protein level. The yield of cheese per 100 kg of milk normalized to reference levels of fat (3.4%, wt/wt) and casein (2.53%, wt/wt) indicated no significant effects of protein content or standardization treatment on yield. However, the moisture-adjusted yield per 100 kg of milk with reference levels of fat and casein increased significantly on increasing the protein content from 3.3 to 3.6% (wt/wt) with MPC and from 3.3 to 4.0% (wt/wt) with PC, MPC, and UFR.
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PMID:Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese. 1642 16

The composition of major nutrients and fatty acids of the milk of three species, red hartebeest, Southern reedbuck and warthog, and milk fatty acids of giraffe, that have not been published before, are reported, and together with the same parameters of 11 species previously published, were incorporated in a phylogenetic comparison. Unique properties of milk composition have been observed. Southern reedbuck milk seems to have a complex casein composition, similar to that of sheep. Milk composition varies between species. Although some differences may be ascribed to biological condition, such as stage of lactation, or ecological factors, such as availability of certain nutrients, the contribution by evolutionary history is not well documented and the emphasis is usually on the composition of the macro nutrients. Phylogenetic comparisons often lack representatives of multiple species of taxonomic groups and sub-groups. To date phylogenetic comparisons of milk composition have been carried out by using data from different publications. The problem with this approach is that the ecological factors cannot be completely ruled out. A statistical phylogenetic comparison by PCA between 15 species representing 7 different suborders, families or subfamilies of African Artiodactyla was carried out. The phylogenetic properties showed that the milk composition of the Bovinae, represented here by the subfamilies Bovini and Tragelaphini, differs from the other taxonomic groups, in that the Alcelaphinae had a high milk fat content of the medium chain length fatty acids C8-C12 (>17% of total fatty acids) and the Hippotraginae high amounts of oligosaccharides (>0.4%).
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PMID:Milk composition of free-ranging red hartebeest, giraffe, Southern reedbuck and warthog and a phylogenetic comparison of the milk of African Artiodactyla. 2788 Aug 89