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Pan J, Yu Z, Jiang H, Shi C, Du Q, Fan R, Wang J, Bari L, Yang Y, Han R. Effect of lactation on the distribution of mineral elements in goat milk. J Dairy Sci 2024; 107:2774-2784. [PMID: 37949398 DOI: 10.3168/jds.2023-23877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Accepted: 10/24/2023] [Indexed: 11/12/2023]
Abstract
The distribution of mineral elements in milk is crucial for their absorption and utilization, however, there has been limited attention given to the status of mineral elements in goat milk. In this study, goat milk was collected at 4 lactation periods (1-3, 90, 150, 240 d) and separated into 4 fractions (fat, casein, whey, and aqueous phase). The concentrations of Mg, Ca, Na, K, Zn, Fe, Cu, Mn, Co, Ni, Mo, and Cr in 4 fractions were analyzed using an inductively coupled plasma emission spectrometer. Our findings reveal that Ca, Zn, Fe, Cu, Mn, and Cr exhibit the highest levels in casein, while Mo demonstrates the highest content in whey. Additionally, Mg, Na, K, and Ni display the highest concentrations in the aqueous phase. Specifically, the contents of Ca, Cu and Fe in casein decrease from 1-3 to 150 d of lactation but increase from 150 to 240 d of lactation. Furthermore, the content of Mg in the aqueous phase decreases from 1-3 to 90 d of lactation but increases from 90 to 240 d of lactation. The content of Na and K in the aqueous phase decreases from 1-3 to 150 d of lactation. Notably, the content of Mo in whey increases from 1-3 to 150 d of lactation and decreases from 150 to 240 d. Our research contributes to the advancement of understanding the bioavailability of mineral elements in goat milk.
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Affiliation(s)
- Junyu Pan
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China; Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, P. R. China
| | - Zhongna Yu
- Haidu College, Qingdao Agricultural University, Laiyang, 265200, Shandong, China
| | - Hongning Jiang
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Cuiping Shi
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Qijing Du
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Rongbo Fan
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Jun Wang
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China
| | - Latiful Bari
- Food and Agriculture Research Division, Centre for Advanced Research in Sciences, University of Dhaka, Dhaka-1000, Bangladesh
| | - Yongxin Yang
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong, China
| | - Rongwei Han
- College of Food Science and Engineering, Shandong Technology Innovation Center of Special Food, Qingdao Agricultural University, Qingdao 266109, Shandong, China; Qingdao Special Food Research Institute, Qingdao, 266109, Shandong, China.
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2
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Pan J, Yu Z, Dai J, Jiang H, Shi C, Du Q, Zhu W, Bari L, Fan R, Wang J, Yang Y, Han R. Impact of Processing Methods on the Distribution of Mineral Elements in Goat Milk Fractions. J Dairy Sci 2024:S0022-0302(24)00575-7. [PMID: 38490559 DOI: 10.3168/jds.2024-24520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Accepted: 02/17/2024] [Indexed: 03/17/2024]
Abstract
Milk and dairy products are excellent sources of mineral elements, including Ca, P, Mg, Na, K and Zn. The purpose of this study was to determine the effect of non-thermal (homogenization) and thermal (heat treatment) treatments on the distribution of mineral elements in 4 milk fractions: fat, casein, whey protein, and aqueous phase. The study results revealed that the distribution of mineral elements (such as Mg and Fe) in fat fractions is extremely low, while significant mineral elements such as Ca, Zn, Fe, and Cu are mostly dispersed in casein fractions. For non-treated goat milk, Mo is the only element identified in the whey protein fraction, while K and Na are mostly found in the aqueous phase. Mineral element concentrations in fat (K, Zn, etc.) and casein fraction (Fe, Mo, etc.) increased dramatically after homogenization. Homogenization greatly decreased the concentration of mineral elements in the whey protein fraction (Ca, Na, etc.) and aqueous phase (Fe, Cu, etc.). After heat treatment, the element content in the fat fraction and casein fraction increased greatly when compared with raw milk, such as Cu and Mg in the fat fraction, Na and Cu in the whey protein fraction, the concentration of components such as Mg and Na in casein fraction increased considerably. On the other hand, after homogenization, Zn in the aqueous phase decreased substantially, whereas Fe increased significantly. Therefore, both homogenization and heat treatment have an effect on the mineral element distribution in goat milk fractions.
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Affiliation(s)
- Junyu Pan
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Zhongna Yu
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Jiayin Dai
- Division of Biosciences, University College London
| | - Hongning Jiang
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Cuiping Shi
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Wanting Zhu
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Latiful Bari
- Food & Agriculture Research Division, Center for Advance Research in Sciences, University of Dhaka
| | - Rongbo Fan
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University.
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Wang T, Li Y, De Witte F, Rebry F, Li H, Vermeir P, Dewettinck K, Van der Meeren P. Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior. Food Res Int 2024; 180:113991. [PMID: 38395543 DOI: 10.1016/j.foodres.2024.113991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 12/30/2023] [Accepted: 01/05/2024] [Indexed: 02/25/2024]
Abstract
Inducing the spontaneous aggregation from casein molecules (i.e. αs1, αs2, β, and κ-casein) into re-assembled casein micelles (RCMs) through the addition of salts as an alternative to native casein micelles, has garnered increasing attention in recent years. In this investigation, re-assembled casein micelles were generated by adding varying amounts of calcium, phosphate, and citrate ions to a sodium caseinate dispersion. The formed micelles were further characterized in terms of particle size, optical density, and partitioning of calcium ions and caseins. Besides, their small-angle X-ray scattering (SAXS) profiles and renneting properties were evaluated. The observations revealed that the particle size and optical density of RCMs increased with the continuous addition of salts, while the micellar yield improved and could exceed 85 %. Moreover, the quantity of individual casein molecules that contributed to the creation of micelles was in concordance with their level of phosphorylation (i.e. αs2-casein > αs1-casein > β-casein > κ-casein). Mineral analysis results and SAXS scattering profiles confirmed that the added calcium ions acted as cross-linkers and participated in the construction of calcium phosphate nanoclusters. The renneting ability of RCMs was primarily dependent upon the colloidal calcium content per gram of micellar casein.
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Affiliation(s)
- Teng Wang
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium.
| | - Yadong Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
| | - Fien De Witte
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Ferre Rebry
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
| | - Pieter Vermeir
- Laboratory for Chemical Analysis (LCA), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Koen Dewettinck
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
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Pawlos M, Znamirowska-Piotrowska A, Kowalczyk M, Zaguła G, Szajnar K. Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat's Milk. Foods 2023; 12:3703. [PMID: 37835357 PMCID: PMC10572428 DOI: 10.3390/foods12193703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/28/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g-1 of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat's milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = -0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat's milk to cheese. The addition of 20 mg Ca 100 g-1 of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat's milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g-1 of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste.
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Affiliation(s)
- Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Magdalena Kowalczyk
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland;
| | - Katarzyna Szajnar
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Cwiklinskiej 2D, 35-601 Rzeszow, Poland; (A.Z.-P.); (M.K.); (K.S.)
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Bravo Bolívar MS, Pasini F, Marzocchi S, Ravagli C, Tedeschi P. Future Perspective and Technological Innovation in Cheese Making Using Artichoke ( Cynara scolymus) as Vegetable Rennet: A Review. Foods 2023; 12:3032. [PMID: 37628031 PMCID: PMC10453555 DOI: 10.3390/foods12163032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has been carried out with rennet of animal origin, but recently, the research of new types of rennet such as microbial rennet and vegetable rennet has increased. This study aims to present an organized review of the most relevant information on lactic coagulation, its relationship with vegetable rennets, and the importance of the botanical genus Cynara in the extraction of vegetable rennets, focusing on the coagulant potential of artichoke (Cynara scolymus). We conducted this literature review and found that lactic coagulation and vegetable rennets are linked through the enzymatic activity of the latter. The results of the main studies demonstrated a strong relationship between vegetable rennets and protease enzymes as well as the presence of these enzymes in extracts of cardoon (Cynara scolymus) and artichoke (Cynara scolymus). In addition, studies highlight the presence of thistle extracts in artisanal cheese preparations in the Iberian Peninsula. Based on the results of the studies, a comparison between cheeses made with vegetable rennet and those made with traditional rennet was also carried out. Although the results show that the use of vegetable rennet in the manufacture of cheese can confer undesirable characteristics, the use of extracts from Cynara plants demonstrates that vegetable rennets have an industrial potential, especially the one obtained from artichoke (Cynara scolymus) due to its high availability. Nevertheless, specific studies are required for a better understanding and application of this rennet.
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Affiliation(s)
- Michael Steven Bravo Bolívar
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Silvia Marzocchi
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Cesare Ravagli
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (M.S.B.B.); (F.P.); (C.R.)
| | - Paola Tedeschi
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy;
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Youssef O, Agún S, Fernández L, Khalil SA, Rodríguez A, García P. Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production. Int J Food Microbiol 2023; 399:110227. [PMID: 37148666 DOI: 10.1016/j.ijfoodmicro.2023.110227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/18/2023] [Accepted: 04/20/2023] [Indexed: 05/08/2023]
Abstract
Staphylococcus aureus is a Gram-positive human opportunistic pathogen that may also cause food poisoning because of the ability of some strains to produce heat stable enterotoxins that can persist in food even after the pathogen is successfully eliminated. In this context, biopreservation may be a forward-looking strategy to help eliminate staphylococcal contamination in dairy products by using natural compounds. However, these antimicrobials exhibit individual limitations that may be overcome by combining them. This work investigates the combination of a virulent bacteriophage, phiIPLA-RODI, a phage-derived engineered lytic protein, LysRODIΔAmi, and the bacteriocin nisin for the elimination of S. aureus during lab-scale cheese production at two CaCl2 concentrations (0.2 % and 0.02 %), and subsequent storage at two different temperatures (4 °C and 12 °C). In most of the assayed conditions, our results demonstrate that the combined action of the antimicrobials led to a greater reduction of the pathogen population than the compounds individually, albeit this effect was additive and not synergistic. However, our results did show synergy between the three antimicrobials for reducing the bacterial load after 14 days of storage at 12 °C, temperature at which there is growth of the S. aureus population. Additionally, we tested the impact of the calcium concentration on the activity of the combination treatment and observed that higher CaCl2 levels led to a notable increase in endolysin activity that allowed the utilization of approximately 10-times less protein to attain the same efficacy. Overall, our data show that the combination of LysRODIΔAmi with nisin and/or phage phiIPLA-RODI, and an increase in the calcium concentration are successful strategies to decrease the amount of protein required for the control of S. aureus contamination in the dairy sector with a low potential for resistance selection, thereby reducing costs.
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Affiliation(s)
- Olivia Youssef
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain; Microbiology Department, Faculty of Veterinary Medicine, Alexandria University, Egypt; Animal Health Research Institute, Agricultural Research Center (ARC), Egypt
| | - Seila Agún
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Lucía Fernández
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain.
| | - Samy A Khalil
- Microbiology Department, Faculty of Veterinary Medicine, Alexandria University, Egypt
| | - Ana Rodríguez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Pilar García
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Asturias, Spain; DairySafe Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
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Lewerentz F, Johansen LB, Nilsson K, Paulsson M, Glantz M. Using detailed milk protein composition to explain variations in rennet gelation properties. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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8
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Tieu S, Harte F. Effect of mild thermal and pH changes on the sol-gel transition in skim milk. J Dairy Sci 2022; 105:7926-7939. [PMID: 35965122 DOI: 10.3168/jds.2021-21299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Accepted: 03/13/2022] [Indexed: 11/19/2022]
Abstract
The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins. We hypothesized the heat-induced, pH-dependent micellar changes, namely the shifts in casein and calcium equilibria between the micellar (or colloidal) and serum phases, result in firmer acid and rennet milk gels and reduced gelation time. Homogenized, pasteurized skim milk was adjusted to pH values in the range of 6.4 to 7.3, heated at temperatures in the range of 50 to 80°C, cooled to refrigeration temperature, and restored to native pH (pH 6.7). Then, acid and rennet gels were made by the addition of glucono-δ-lactone and chymosin, respectively. We monitored the storage modulus (G', Pa) during gel formation with small-amplitude oscillatory shear and the gelation time and maximum G' (G'max, Pa) of acid and rennet gels, were measured at 3 and 2 h, respectively. When skim milk was heated at 50°C for 15 min, there was a 58 and 163% increase in the G'max of acid and rennet gels, respectively, as the pH at heating was raised from pH 6.7 to 7.3. Increases in gel strength were greater for skim milk heated at 60°C for 15 min. There was a positive correlation between G'max of acid gels and the heat-induced casein protein exchanges between the micellar and serum phases on heating milk at pH in the range from 6.4 to 7.3 (r = 0.78). We also found positive correlations between the variation in G'max of rennet gels with the heat-induced, pH-dependent migration of casein (r = 0.83) and calcium (r = 0.80) from the micelle into the serum phase, as determined by PAGE and atomic emission spectroscopy. Under these mild heating temperatures (50 and 60°C), rennet coagulation time was significantly reduced from 45 ± 5 to 27 ± 3 min when the pH at heating was raised from pH 6.7 to 7.3. The ability to enhance milk gelation properties with a scalable pretreatment allows for the expression of novel functionality of casein.
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Affiliation(s)
- Stiphany Tieu
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Federico Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802.
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Ouyang H, Kilcawley KN, Miao S, Fenelon MA, Kelly AL, Sheehan JJ. Effect of konjac glucomannan and soy soluble polysaccharides on the rheological, microstructural and syneretic properties of rennet gels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Soltani M, Saremnezhad S, Faraji A, Hayaloglu A. Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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12
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Effectiveness of two different at-line instruments for the assessment of cheese composition, major minerals and fatty acids content. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105184] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Krishnankutty Nair P, Corredig M. Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions. JDS COMMUNICATIONS 2021; 2:309-312. [PMID: 36337097 PMCID: PMC9623754 DOI: 10.3168/jdsc.2021-0124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Accepted: 07/12/2021] [Indexed: 06/12/2023]
Abstract
Concentrated casein micelle suspensions show an altered balance between the colloidal and soluble phases compared with native skim milk. The objective of this research was to probe the role of such a change on the chymosin-driven destabilization of casein micelles. Skim milk was gently concentrated by osmotic stressing to increase the volume fraction of the micelles while maintaining a constant ionic composition. In situ turbidity measurements demonstrated that the secondary stage of gelation was hindered in the concentrated suspensions. Addition of ionic calcium overcame this inhibition, whereas restoring the original concentration by redilution did not. This work clearly demonstrated that calcium plays a major role in decreasing electrostatic repulsion in casein micelles, but also showed the importance of noncolloidal proteins in altering the gelling functionality of casein micelles in concentrated milk. Additional calcium induces aggregation of these soluble caseins, restoring gelation in concentrates.
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14
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Khalesi M, FitzGerald RJ. Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
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Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
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Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese. DAIRY 2021. [DOI: 10.3390/dairy2030027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.
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Texture attributes of acid coagulated fresh cheeses as assessed by instrumental and sensory methods. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104939] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Control of viscosity by addition of calcium chloride and glucono-δ-lactone to heat treated skim milk concentrates produced by reverse osmosis filtration. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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The effects of casein and whey proteins on the rheological properties of calcium-induced skim milk gels. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104893] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Zhang Y, Ren F, Wang P, Liang Q, Peng Y, Song L, Wen P. The influence of yak casein micelle size on rennet-induced coagulation properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:327-333. [PMID: 32629541 DOI: 10.1002/jsfa.10647] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 05/24/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Yak milk formed stronger rennet-induced gels if the milk contained smalled casein micelles and a higher concentration of calcium. Also casein gels could formed after a shorter incubation time if the milk contained smalled casein micelles. The objective of this study was to estimate the importance of yak casein micelle size on rennet-induced coagulation properties. RESULTS Three fractions of different-sized, undamaged casein micelles (Ф112.17 ± 0.83 nm, Ф207.13 ± 0.59 nm and Ф269.37 ± 2.89 nm) were obtained by ultracentrifugation. The smallest casein micelles had the highest concentrations of calcium (803.21 ± 8.49 mM), phosphate (445.52 ± 10.66 mM), and κ-casein/total casein (19.45%). Rheological analyses determined the optimal gelation times of small, medium, and large casein micelles to be 9.5 ± 0.5, 10.8 ± 0.5, and 13.3 ± 0.2 min, respectively. Higher κ-casein concentration in the small casein micelles appeared to facilitate their shorter incubation time. Both the faster caseinomacropeptide (CMP) release rate and rennet-induced aggregation rate of small casein micelles contributed to a faster change in turbidity. Furthermore, small casein micelles had the highest elastic modulus (G', 73.21 ± 4.5 Pa) 60 min after the addition of rennet. This was consistent with micro-photographs, which showed that small casein micelles could form a more homogeneous gel, which had smaller pore sizes. Trial cheese manufacture verified that yak cheese containing small casein micelles, formed curd faster and the cheese had higher texture profile analysis (TPA) values for hardness, cohesiveness, and springiness. CONCLUSION This is important information for the optimization of yak cheese industrial production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fazheng Ren
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Pengjie Wang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qi Liang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yun Peng
- Treasure of Plateau Yak Dairy Co., Ltd, Lhasa, China
| | - Li Song
- Gansu Hualing Biotechnology Research Center, Lanzhou, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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21
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Thill S, Schmidt T, Wöll D, Gebhardt R. A regenerated fiber from rennet-treated casein micelles. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-020-04802-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractCasein as the major protein of milk is a promising protein source for biopolymer fibers. Current casein-based fibers are fabricated by dissolving caseins in alkaline media and wet spinning in a coagulation bath containing harsh chemicals. In milk, casein is present in so-called casein micelles (CMs). Based on the rennet-induced aggregation, we developed a process that can be applied for the spinning of micellar casein fibers in a sustainable way without the use of harsh chemicals. Fabricated fibers show a surface with a characteristic microstructure, which can also be detected embedded in a network structure inside the fiber. The fibers are stable under acidic and neutral conditions and decompose in alkaline media down to aggregates with sizes comparable to the characteristic microstructure. The so far reached tensile properties of the micellar fiber are between low and mid double-digit percentage range compared to casein azlons.
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22
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Strani L, Grassi S, Alamprese C, Casiraghi E, Ghiglietti R, Locci F, Pricca N, De Juan A. Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Bauland J, Famelart M, Bouhallab S, Jeantet R, Roustel S, Faiveley M, Croguennec T. Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation. J Dairy Sci 2020; 103:9923-9935. [DOI: 10.3168/jds.2020-18749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 06/26/2020] [Indexed: 11/19/2022]
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24
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Thill S, Schmidt T, Wöll D, Gebhardt R. Single particle tracking as a new tool to characterise the rennet coagulation process. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104659] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Lazzaro F, Bouchoux A, Raynes J, Williams R, Ong L, Hanssen E, Lechevalier V, Pezennec S, Cho HJ, Logan A, Gras S, Gaucheron F. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105414] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Tsuda H, Nishihara A, Kurihara K, Morimasa K. Characterisation of Milk Clotting Properties of Latex from Japanese Milkweed ( Metaplexis japonica). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Harutoshi Tsuda
- Faculty of Agriculture and Life Science, Hirosaki University
| | - Asuka Nishihara
- Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima
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Zhang J, Yang M, Cai D, Hao Y, Zhao X, Zhu Y, Zhu H, Yang Z. Composition, coagulation characteristics, and cheese making capacity of yak milk. J Dairy Sci 2019; 103:1276-1288. [PMID: 31864739 DOI: 10.3168/jds.2019-17231] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 10/29/2019] [Indexed: 01/25/2023]
Abstract
Yak is one of the few species of which the rennet-coagulated cheese making characteristics of its milk are still not well understood. This study investigated composition and rennet-induced coagulation properties of milk from 17 individual yak cows in comparison with milk from 32 individual Holstein cows. Yak cows produced milk with generally higher concentrations of milk components. The concentrations of fat, protein, solids-not-fat (SNF), and calcium in yak milk were 1.89-, 1.68-, 1.46-, and 2-fold those in Holstein milk, respectively. The hydrodynamic radii of casein micelles (187.25 nm) and chymosin-induced paracasein (1,620 nm) were about twice the sizes of those found in Holstein milk. Higher concentrations of calcium in yak milk, together with larger sizes of casein micelles, explains the reason for its fast rate of curd formation and firmer curd texture. Optical microrheology analysis also showed that Ca2+ concentration had greater influence on the coagulation of yak milk than on Holstein milk. Cheese making trials with yak and Holstein milk proved the higher cheese yield of yak milk: 1.67-fold that of Holstein milk. Therefore, yak milk could be a suitable source of milk for enzyme-coagulated cheese making.
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Affiliation(s)
- Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Ming Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Dongyan Cai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Yijiang Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Xiao Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Yuanhua Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Hong Zhu
- Shijiazhuang Junlebao Dairy Industry Co. Ltd., China 050221
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048.
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28
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Zhang Y, Li Y, Wang P, Liang Q, Zhang Y, Ren F. The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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30
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Lauzin A, Bérubé A, Britten M, Pouliot Y. Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis. J Dairy Sci 2019; 102:3939-3946. [PMID: 30852024 DOI: 10.3168/jds.2018-15902] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 01/14/2019] [Indexed: 11/19/2022]
Abstract
The objective of this work was to investigate the effect of pH adjustment (initial pH vs. pH 6.50) on the rennet-gelation properties of concentrates made by ultrafiltration (UF) and reverse osmosis (RO). Rennet-gelation kinetics were followed by dynamic rheology and κ-casein hydrolysis by reverse-phase HPLC. At initial pH, RO concentrates had better rennet-coagulation behavior than UF concentrates and skim milk, whereas adjusting the pH to 6.50 produced the opposite results. The kinetics of κ-casein hydrolysis were similar in skim milk, and both concentrates and were not affected by pH adjustment. Differences in rennet coagulation were then related to the extent of hydrolysis required to trigger casein micelle aggregation. Small pH adjustments (<0.2 pH unit) enabled the use of RO concentrate with similar rennet-gelation behavior to UF concentrate, despite major compositional differences. This study shows that pH adjustment of RO concentrates can be a simple approach to improve their coagulation properties; however, the mechanisms behind these improvements remain to be elucidated.
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Affiliation(s)
- A Lauzin
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6
| | - A Bérubé
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6
| | - M Britten
- St-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, St-Hyacinthe, Canada J2S 8E3
| | - Y Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6.
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31
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Khachlouf K, Hamed H, Gdoura R, Gargouri A. Effects of dietary Zeolite supplementation on milk yield and composition and blood minerals status in lactating dairy cows. JOURNAL OF APPLIED ANIMAL RESEARCH 2019. [DOI: 10.1080/09712119.2018.1563548] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Khouloud Khachlouf
- Research Unit of Toxicology, Environmental Microbiology, and Health (LR17ES06), Faculty of Science of Sfax, University of Sfax, Sfax, Tunisia
| | - Houda Hamed
- Laboratory of Animal Ecophysiology, Faculty of Science of Sfax, University of Sfax, Sfax, Tunisia
| | - Radhouane Gdoura
- Research Unit of Toxicology, Environmental Microbiology, and Health (LR17ES06), Faculty of Science of Sfax, University of Sfax, Sfax, Tunisia
| | - Ahmed Gargouri
- Research Unit of Toxicology, Environmental Microbiology, and Health (LR17ES06), Faculty of Science of Sfax, University of Sfax, Sfax, Tunisia
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32
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Fu W, Chen E, McClements DJ, Cao Y, Liu S, Li B, Li Y. Controllable Viscoelastic Properties of Whey Protein-Based Emulsion Gels by Combined Cross-Linking with Calcium Ions and Cinnamaldehyde. ACS APPLIED BIO MATERIALS 2018; 2:311-320. [DOI: 10.1021/acsabm.8b00604] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Weiting Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Enmin Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100083, China
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33
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Arango O, Trujillo AJ, Castillo M. Monitoring the effect of inulin, protein, and calcium on milk coagulation phases using a fibre optic sensor. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Gamlath CJ, Leong TS, Ashokkumar M, Martin GJ. The inhibitory roles of native whey protein on the rennet gelation of bovine milk. Food Chem 2018; 244:36-43. [DOI: 10.1016/j.foodchem.2017.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 10/03/2017] [Accepted: 10/07/2017] [Indexed: 10/18/2022]
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35
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Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating. Food Chem 2018; 245:1079-1086. [DOI: 10.1016/j.foodchem.2017.11.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/10/2017] [Accepted: 11/16/2017] [Indexed: 11/17/2022]
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36
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Calcium-induced skim milk gels using different calcium salts. Food Chem 2018; 245:97-103. [DOI: 10.1016/j.foodchem.2017.10.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 10/12/2017] [Accepted: 10/15/2017] [Indexed: 11/18/2022]
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37
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Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Franzoi M, Niero G, Penasa M, Cassandro M, De Marchi M. Technical note: Development and validation of a new method for the quantification of soluble and micellar calcium, magnesium, and potassium in milk. J Dairy Sci 2018; 101:1883-1888. [DOI: 10.3168/jds.2017-13419] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Accepted: 11/01/2017] [Indexed: 01/16/2023]
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39
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Gulati A, Galvin N, Lewis E, Hennessy D, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP. Outdoor grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on gross composition and mineral content of milk during lactation. J Dairy Sci 2018; 101:2710-2723. [DOI: 10.3168/jds.2017-13338] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Accepted: 08/15/2017] [Indexed: 11/19/2022]
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40
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Zhang Y, Li Y, Wang P, Tian Y, Liang Q, Ren F. Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles. Food Res Int 2017; 102:25-31. [PMID: 29195946 DOI: 10.1016/j.foodres.2017.09.097] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 09/29/2017] [Accepted: 09/29/2017] [Indexed: 11/30/2022]
Abstract
It is essential for yak cheese processing to understand the rennet-induced coagulation properties of gel formation from casein micelles. We have previously discovered that yak milk requires a longer incubation time but forms stronger gels compared with cow milk. In this study, we are aiming to understand the rennet-induced coagulation properties of yak casein micelles comparing with cow casein micelles. Rheological analyses revealed that the gelling times of yak and cow casein micelles were 11.6±0.5 and 8.7±0.4min (P<0.05) respectively, but yak casein gel had a higher elastic modulus G' (6.5±0.2Pa) than cow casein gel (2.5±0.2Pa; P<0.05). This is consistent with the results obtained by micro-rheology. Confocal laser scanning microscopic images (CLSM) and cryo-scanning electron microscopic images (cryo-SEM) showed that yak casein gel was more homogeneous and had smaller pore size than cow casein gels. Yak casein micelles had higher calcium (26.00mM), phosphate (19.90mM) and β-casein (relative 32%) concentrations. In addition, yak casein micelles were larger (Z-average 218.6nm) than cow casein micelles, and contained lower κ-casein (relative 13%). By comparison with cow casein micelles, yak casein micelle composition corresponding to their micellar calcium phosphate and κ-casein content may greatly contribute to the longer coagulation time and denser gel structure. An initial slower caseinomacropeptide (CMP) release rate and the slower rate of aggregation between para-casein micelles contributed to a more homogeneous yak gel network. Higher colloidal calcium phosphate is crucial for yak casein micelle aggregation and gel firmness because sufficient colloidal calcium phosphates can firmly glue sub-micelles and links casein micelles. This study provides valuable information for yak cheese production.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yuan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yanbao Tian
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China
| | - Qi Liang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Fazheng Ren
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
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41
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Karoui R, Kamal M. Rennet-induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3948-3957. [PMID: 28188640 DOI: 10.1002/jsfa.8257] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2016] [Revised: 01/18/2017] [Accepted: 02/05/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The potentiality of the front-face fluorescence spectroscopy and rheological measurements combined with chemometric tools to characterise the structure evolution during coagulation of raw and preheated camel and cow milk at 50 and 70 °C with/without added calcium and phosphate was evaluated. Tryptophan and vitamin A fluorescence spectra were collected during the gelation of milk at 0, 10, 20, 30, 40, and 45 min after the addition of rennet-induced coagulation. In parallel, the storage modulus (G'), loss modulus (G″) and tan delta (tan δ) were determined using low amplitude oscillation shear analysis. RESULTS The principal component analysis (PCA) applied to the normalised tryptophan spectra allowed the gels made with camel milk to be differentiated from those of cow milk on the one hand, and to monitor protein structure modifications during the gelation, on the other hand. The common components and specific weights analysis (CCSWA) applied jointly to the fluorescence and rheological data sets permitted a clear separation of raw milk gels from those preheated at 50 and 70 °C. CONCLUSION The front-face fluorescence spectroscopy method coupled with multi-variate statistical analyses showed a high capacity for studying changes in the micelle structure throughout the rennet-induced coagulation process. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Romdhane Karoui
- Univ. Artois, EA 7394, Institut Charles Violette, Lens, France
- ISA Lille, EA 7394, Institut Charles Violette, Lille, France
- Ulco, EA 7394, Institut Charles Violette, Boulogne sur Mer, France
- Univ. Lille, EA 7394, Institut Charles Violette, Lille, France
| | - Mohammad Kamal
- Univ. Artois, EA 7394, Institut Charles Violette, Lens, France
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Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels. J DAIRY RES 2017; 84:220-228. [PMID: 28524011 DOI: 10.1017/s0022029917000152] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The physical properties of rennet-induced coagulation of preheated camel and cow milk gels (50 and 70 °C for 10 min) enriched with calcium chloride (CaCl2) and hydrogen phosphate dihydrate (Na2HPO42H2O) were evaluated using the dynamic low amplitude oscillatory shear analysis. The storage modulus (G') and loss modulus (G") of camel milk gels showed significant (P < 0·05) lower values than those of cow milk gels. The preheating of camel milk at 50 °C affected negatively the gelation properties, while the preheating at 70 °C prevented the formation of rennet-induced milk gels. No effect was observed on the gelation properties of cow milk gels. The CaCl2 added at 10 and 20 mM to preheated camel and cow milk reduced significantly (P < 0·05) the gelation time and increased the gel firmness. In contrast, Na2HPO42H2O added at 10 and 20 mM induced the formation of weak gels for preheated camel and cow milk at 50 °C, and even no gelation for preheated camel milk at 70 °C.
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Impact of the CaCl 2 content in the rehydration media on the microcapsule formation out of spray dried capsule precursors for the immobilization of probiotic bacteria. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Perreault V, Rémillard N, Chabot D, Morin P, Pouliot Y, Britten M. Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties. J Dairy Sci 2017; 100:5139-5152. [PMID: 28456400 DOI: 10.3168/jds.2016-12473] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Accepted: 02/25/2017] [Indexed: 11/19/2022]
Abstract
The objectives of this study were (1) to assess the effect of a denatured whey protein concentrate (DWPC) and its fractions on cheese yield, composition, and rheological properties, and (2) to separate the direct effect of the DWPC or its fractions on cheese rheological properties from the effect of a concomitant increase in cheese moisture. Semihard cheeses were produced at a laboratory scale, and mechanical properties were characterized by dynamic rheometry. Centrifugation was used to induce a moisture gradient in cheese to separate the direct contribution of the DWPC from the contribution of moisture to cheese mechanical properties. Cheese yield increased and complex modulus (G*) decreased when the DWPC was substituted for milk proteins in milk. For cheeses with the same moisture content, the substitution of denatured whey proteins for milk proteins had no direct effect on rheological parameters. The DWPC was fractionated to evaluate the contribution of its different components (sedimentable aggregates, soluble component, and diffusible component) to cheese yield, composition, and rheological properties. The sedimentable aggregates were primarily responsible for the increase in cheese yield when DWPC was added. Overall, moisture content explained to a large extent the variation in cheese rheological properties depending on the DWPC fraction. However, when the effect of moisture was removed, the addition of the DWPC sedimentable fraction to milk increased cheese complex modulus. Whey protein aggregates were hypothesized to act as active fillers that physically interact with the casein matrix and confer rigidity after pressing.
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Affiliation(s)
- Véronique Perreault
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4; Centre de Recherche en Gastronomie, Institut de Tourisme et d'Hôtellerie du Québec, Montreal, QC, Canada, H2X 3P1
| | - Nathalie Rémillard
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, Canada, J2S 8E3
| | - Denise Chabot
- Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, 960 Carling Avenue, Ottawa, ON, Canada, K1A 0C6
| | - Pierre Morin
- Research and Development Centre, Agropur Dairy Cooperative, Saint-Hubert, QC, Canada, J3Z 1G5
| | - Yves Pouliot
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4
| | - Michel Britten
- STELA (Dairy Science and Technology Research Centre), Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada, G1K 7P4; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, Canada, J2S 8E3.
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Sinaga H, Bansal N, Bhandari B. Gelation properties of partially renneted milk. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1193515] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hotnida Sinaga
- School of Agriculture and Food Sciences, The University of Queensland, Australia
- Department of Food Science and Technology, University of Sumatera Utara, Medan, Indonesia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Australia
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Kamal M, Foukani M, Karoui R. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation. Journal of Food Science and Technology 2017; 54:439-446. [PMID: 28242943 DOI: 10.1007/s13197-016-2480-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/26/2016] [Accepted: 12/29/2016] [Indexed: 11/29/2022]
Abstract
The rheological properties of acid-induced coagulation of camel and cow milk gels following the addition of calcium chloride (CaCl2) and hydrogen phosphate dehydrate (Na2HPO4*2H2O) were investigated using a dynamic low amplitude oscillatory rheology. For a considered condition, the final values of storage modulus (G') and loss modulus (G″) of camel milk gels were significantly lower than those of cow milk gels. The increase of the added CaCl2 levels improved significantly the gelation properties of camel and cow milk gels, since a reduction in the gelation time and an increase in the gel firmness were observed. Following the addition of Na2HPO4*2H2O at 10 and 20 mM, no significant effect on the gelation rate and the firmness of camel milk gels was observed, while, a significant decrease in the gelation rate and firmness were observed for cow milk gels.
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Affiliation(s)
- Mohammad Kamal
- Univ. Artois, EA 7394, Institut Charles Viollette, Lens, 62300 France
| | - Mohammed Foukani
- ISA Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France
| | - Romdhane Karoui
- Univ. Artois, EA 7394, Institut Charles Viollette, Lens, 62300 France ; ISA Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France ; Ulco, EA 7394, Institut Charles Viollette, Boulogne sur Mer, 62200 France ; Univ. Lille, EA 7394, Institut Charles Viollette, Lille, 59000 France
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Methodologies for the Characterization of the Quality of Dairy Products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:237-275. [PMID: 28427534 DOI: 10.1016/bs.afnr.2016.12.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Physicochemical, textural, sensory, etc., methods have been used to evaluate the quality and authenticity of milk and dairy products. Despite the importance of these standard methods, they are expensive and time consuming. Recently, spectroscopic methods have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any on-line monitoring system. This chapter gave examples of the application of the most commonly traditional methods for the determination of the quality of milk and dairy products. A special focus is devoted to the use of infrared and fluorescence spectroscopies for the evaluation of the quality of dairy products.
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Miura T, Takaku M, Aoki T, Akuzawa R. Manufacture of a New Cheese Using Soy and Adzuki Bean Broths. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Takayuki Miura
- Department of Food Science, Nippon Veterinary and Life Science University
| | - Miki Takaku
- Department of Food Science, Nippon Veterinary and Life Science University
| | - Tetsuya Aoki
- Department of Food Science, Nippon Veterinary and Life Science University
| | - Ryozo Akuzawa
- Department of Food Science, Nippon Veterinary and Life Science University
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Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.06.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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