Give information about the technological importance of lactose in dairy technolo

Question

Give information about the technological importance of lactose in dairy technology? How lactose is separated from whey? Which technological methods are used in the separation? How roqucfort chccsc is produced? Explain the process step by step. Give information about different kind of enzymes, which arc used in chccsc technology (natural (from calf), plant origin and microbial). Besides, compare advantages and disadvantages with cach other. How smoked chccsc is produced? Explain its influence on chccsc structure, taste and aroma forming. Write any of recombinant DNA techniques applied for milk and dairy technology (find out by searching from published scientific articles). What were their hypotheses? Which methods did they use? Which significant results did they obtain?

Explanation / Answer

1. Not all individual can tolarate the lactose beside a amoutn of threshold they can eat withour symptoms. The amount of lactose leading to symptoms varies between individuals. As of now a number of products carry lactose so they need to ne separated for lactose intolerance to have it as usbstitued item.

Dairies mostly use GEA clarifiers to separate lactose from fines from whey, and then use GEA decanters to remove additional moisture from the concentrate, to generate a free-flowing lacotse mass with a dry matter can be made into processed lactose.

2. The roquefort gets its distinctive character (Penicillium roqueforti) which is found in the soil of the local caves. Traditionally, it is extracted by leaving bread in the caves for six to eight weeks until it was consumed by the mold. The interior of the bread was then dried to produce a powder. In laboratory the mold can be grown in a laboratory, which allows for greater consistency. The mold may either be added to the curd or introduced as an aerosol through holes poked in the rind.

3. Lactase protienase peptidase and so many other enzymes like lipase and lysozyme are use in dairy

4. Smoked cheese is one that specially treated by smoke-curing and that will have typically yellowish-brown outer pellicle which is a result of this curing process. Dont have much differece but only it s colour which is quite yesllow.

almost four part out of 5 question has been answered here

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