Curd Formation from Soymilk Combined with Bovine Milk and its Ripening.

Milk Curd Syndrome in a Neonate Fed with Goat’s Milk

Milk curd syndrome or inspissated milk syndrome or milk plug syndrome is a rare cause of intestinal obstruction in neonates [1]. This entity was more commonly encountered before 1980’s, when formula feeds were manufactured by just drying of cow’s milk. Milk curd syndrome after initiation of feeding with unmodified animal milk is extremely rare. We report milk curd syndrome in a neonate who pres...

Rennet-induced aggregation and curd formation from skimmed milk powders prepared under different sterilizing conditions.

Heat treatment during the production of skimmed milk powder causes denaturation of proteins, thereby affecting the physicochemical properties of the skimmed milk powder. To understand the effects of heat treatment on the sensitivity of the casein micelles in skimmed milk powders, low heating type (L), normal heating type (N), high heating type (H), and super-high heating type (SH), to reaction ...

Texture of Bovine Milk Curd and Cheese Containing Soy Protein or 7S globulin

After the fermentation of bovine milk by lactic acid bacteria, rennet was added, and then the curd was formed by incubating at 30°C for 12 hours in the presence of soy protein isolate (SI) or 7S globulin (7S). Cheese was produced from the cooked curd. The texture of the curd and the cheese was studied by break down and cutting tests, respectively. In the break down test of the curd, the order o...

Milk Curd Syndrome: A Forgotten Entity

A full term neonatal baby girl presented with a lumbosacral meningomyelocele and underwent successful excision and repair. In the postoperative period, she developed abdominal distension, bilious vomiting and did not pass stools. Conservative management for ileus/intestinal obstruction failed. The abdominal exploration revealed milk curd syndrome (MCS) as a cause of intestinal obstruction. This...

Improving Curd-Forming Properties of Homogenized Milk