tag:blogger.com,1999:blog-7279035.post3526319218944844607..comments2022-04-13T09:08:07.220+03:00Comments on Biur Chametz: A hump in my cheese theoryZman Biurhttp://www.blogger.com/profile/05593492318098902028noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7279035.post-2055738993675520902004-08-18T21:28:00.000+03:002004-08-18T21:28:00.000+03:00"Pig milk contains about 6.8 percent fat, 2.8..."Pig milk contains about 6.8 percent fat, 2.8 percent casein, 2.0 percent whey protein, 5.5 percent lactose, and 1.0 percent ash. Thus, from a composition point of view it is a fairly rich milk. However, since the pig is a nonruminant, the milk fat will be primarily long-chain fatty acids (probably a lot of C16:0). The short-chain fatty acids that provide the typical flavor to dairy products produced from ruminant milks (e.g. cow, goat, sheep, etc.) would not be present in pig milk. The fatty acid composition of the fat in the milk from pigs will be a function of the diet of the pig, just like it is for milk fat in human milk. Thus, I don't think there is much of a future for pig milk cheese." - Dave Barbano, Cornell Prof. of Food Science<br><br>http://www.foodscience.cornell.edu/faculty/barbano.htm<br><br>and:<br><br>"Many non-ruminant mammalian species regulate synthesis of short- and medium-chain fatty acids (SCFA and MCFA, respectively) by a specific enzyme (thioesterase II) which cleaves the MCFA from the fatty acid synthetase (FAS) enzyme complex (Smith, 1980). However, ruminants do not possess this enzyme; rather, the mammary gland FAS exhibits both medium-chain thioesterase and transacylase activity (Knudsen and Grunnet, 1982)"<br><br>http://www.usu.edu/milkfat/Proposal.htm<br><br>and finally:<br><br>http://animsci.agrenv.mcgill.ca/courses/460/topics/2/text.pdfAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7279035.post-5869353012034713582004-08-19T18:02:00.000+03:002004-08-19T18:02:00.000+03:00Yes, I cited Prof. Barbano in my original post.You...Yes, I cited Prof. Barbano in <a href="http://www.blogger.com/r?http%3A%2F%2Fbiurchametz.blogspot.com%2F2004%2F07%2Fblessed-are-cheesemakers.html" rel="nofollow">my original post.</a>Your second reference is new to me, though.<br><br>Thanks.Zman Biurhttp://www.blogger.com/profile/05593492318098902028noreply@blogger.comtag:blogger.com,1999:blog-7279035.post-37968740918952819282004-08-19T18:12:00.000+03:002004-08-19T18:12:00.000+03:00Also, I don't see any discussion in the source...Also, I don't see any discussion in the sources you cite about whether the differences in composition between ruminant and non-ruminant milk should be expected to affect the coagulation into curd. That's what I'm mainly looking for. Thanks again!Zman Biurhttp://www.blogger.com/profile/05593492318098902028noreply@blogger.com