NEW ENZYME FOR CHEESE MAKING-INCREASED PRODUCT SAFETY

Lysozyme is extracted from chicken egg white by fractionation and is of commercial significance in Cheese and wine making. Its development and utility were recently recognized by international users when the manufacturer received the best innovation award at Shanghai, China. This Lysozyme preparation was found effective against Clostridium tyrobutyricum organism at the vegetative cell stage. The spoilage organism is known to contribute to development of off flavor in hard and semi hard cheeses products against which no efficient remedy was available hitherto. It also prevents development of "late browning" in cheese, often causing apprehensions in the minds of the consumers. The use of Lysozyme from egg white, also known as Muramidase is approved in the EU under the number E1105 but label declaration is mandatory when it is used during processing of cheese. Commercial preparation in the form of a stabilized solution is marketed under the brand name Delvozyme.

'Delvozyme is an egg white lysozyme-based enzyme solution that helps prevent bacterial growth in cheese. Company sales manager in China, Thomas Zhao said the product "helps manufacturers to meet stringent food safety standards, avoid costly product recalls and protect brand integrity". Twenty seven enterprises from China and overseas participated in the event, show casing innovative technology and products. winners were selected by industry specialists in the five separate food and beverage categories: ingredients, processing technologies, packaging technologies and safety". Delvozyme, a branded version of Lysozyme is also recommended for use as a processing aid in wine making and it is reported to be effective in ensuring smooth yeast fermentation without interference by bacteria. Oenococcus, Lactobacilli and Pediococcus species are vulnerable to Delvozyme which control their population in grape mash and allow uninterrupted alcohol production by the yeast. Present practice of deploying Sufur Dioxide for controlling bacterial proliferation is not considered ideal due to its allergenic properties to many people. At a concentration of 100-150 mg per liter of mash, Delvozyme is claimed to be effective in protecting yeast fermentation very effectively.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

OIL FROM WINERIES? WHY NOT?

Wineries based on grapes generate large volumes of pomace that often presents problem for disposal without causing pollution. A typical winery can generate more than 50 tons of pomace and those which are integrated with vineyards plough back the waste into the soil, though such practices can adversely affect the soil quality in the long run. 25-40% of the grapes crushed ends up as waste containing the grape skin, cellulosic materials and seeds. Yield of seeds which can be separated from the pomace, works out to about 2-3 tons of dry seeds from 100 tons of wet pomace and grape seeds are considered a source of good quality oil. About 12-15% oil can be obtained by crushing in presses and it is supposed to command a premium price in Europe. Italy, France, Spain and Argentina are the leaders in grape seed oil production.

"Grapeseed oil from Europe sells for more than $45 a gallon, though home chefs typically buy it in smaller quantities, prizing the product for its ability to fry at higher temperatures than other oils, and the way it coats more evenly, ensuring a little goes a long way. A Chautauqua-area growers' cooperative sells a Concord grapeseed oil, charging $15 for a one-cup bottle by mail order".

As a commercial fat, grape seed oil may not be able to compete with other major edible oils but with about 72% linoleic acid and 16% oleic acid in the oil it may become a nutritional product of importance. Its high smoking point, about 216C makes it an ideal frying oil but unless cost is brought down considerably it is unlikely to be an accepted edible oil for the food industry. Because of its bland aroma and taste, it is used to a limited extent as a salad oil and a carrier for oil soluble flavors

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com