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Alinaghi M, Nilsson D, Singh N, Höjer A, Saedén KH, Trygg J. Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process. J Dairy Sci 2023; 106:7407-7418. [PMID: 37641350 DOI: 10.3168/jds.2023-23377] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 05/20/2023] [Indexed: 08/31/2023]
Abstract
Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process.
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Affiliation(s)
- Masoumeh Alinaghi
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden; Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine, Vienna 1210, Austria
| | - David Nilsson
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden
| | - Nikita Singh
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden
| | - Annika Höjer
- Norrmejerier, Mejerivägen 2, Umeå SE-906 22, Sweden
| | | | - Johan Trygg
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden; Sartorius Corporate Research, Sartorius, Sartorius Stedim Data Analytics, Umeå SE-903 33, Sweden.
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2
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Tzora A, Voidarou C(C, Giannenas I, Bonos E, Fotou K, Nelli A, Grigoriadou K, Karamoutsios A, Basdagianni Z, Dokou S, Tsinas A, Skoufos I. Effects of Dietary Omega-3 Enrichment on the Chemical Composition and the Pathogenic Microbiota of Ovine Milk. Foods 2022; 11:foods11223736. [PMID: 36429328 PMCID: PMC9689586 DOI: 10.3390/foods11223736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 11/11/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
The demand for ovine milk and ovine dairy products is constantly increasing due to their exceptional sensorial characteristics and their health benefits for consumers. However, dairy fat content and composition are of particular concern for consumers as well as the medical community, as there are risk factors for coronary disease, diabetes mellitus, cancer, and other serious diseases. For this reason, attempts have been made to control/regulate the fat composition of ovine milk by modifying sheep dietary intake of polyunsaturated fatty acids. In this experimental trial, a group of sheep were fed for 30 days a diet enriched in flaxseeds and lupines, feed ingredients rich in omega-3 fatty acids, aiming to investigate the effects on fat composition and the microbiota of ovine milk. Chemical analysis of the collected milk showed that the omega-3 and omega-6 content was increased. On the opposite, the atherogenic and thrombogenic indexes decreased. Of importance was the semi-protective effect on the udder by the increased omega-3 dietary intake, as depicted by its impact on the biodiversity of the pathogenic microbiota. These findings suggest that ovine milk could be modified under specific conditions to be more appropriate for the consumption by people belonging to high-risk groups for various diseases.
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Affiliation(s)
- Athina Tzora
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
- Correspondence:
| | - Chrysoula (Chrysa) Voidarou
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Ilias Giannenas
- Laboratory of Animal Nutrition, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Eleftherios Bonos
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Konstantina Fotou
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Aikaterini Nelli
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Katerina Grigoriadou
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization—DEMETER, Thermi, 570 01 Thessaloniki, Greece
| | - Achilleas Karamoutsios
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Zoitsa Basdagianni
- Laboratory of Animal Husbandry, Department of Animal Production, School of Agriculture, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Stella Dokou
- Laboratory of Animal Nutrition, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Anastasios Tsinas
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
| | - Ioannis Skoufos
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, University of Ioannina, 471 32 Arta, Greece
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Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese. Foods 2022; 11:foods11060843. [PMID: 35327266 PMCID: PMC8954529 DOI: 10.3390/foods11060843] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/01/2022] [Accepted: 03/11/2022] [Indexed: 02/04/2023] Open
Abstract
Kefalograviera is a well-known hard Greek cheese. The aim of this study was to determine how milk produced from ewes fed omega-3-enriched diets could influence the microbiota as well as the chemical composition of Kefalograviera cheese. At the start of the trial, 30 dairy ewes (Lesvos and Chios crossbreed) were selected and fed a conventional diet, based on alfalfa hay, straw and concentrate feed that contained soybean meal for a period of thirty days. Then, for a period of sixty days the same ewes were fed an omega-3-enriched concentrate feed with a lower level of soybean meal that contained 10% flaxseed and 10% lupins. Milk yield was collected individually on Days 30, 60 and 90 and used to produce three different batches of Kefalograviera cheeses, at the same cheese factory, by using a traditional recipe and identical preparation conditions (pasteurization of milk, salt, rennet and culture). Sample analysis was done after six months of Kefalograviera cheese ripening. MALDI-TOF-MS (matrix-assisted laser desorption/ionization time of flight mass spectrometry) identification was performed by contrasting the samples’ mass spectra with the corresponding reference database. The correlation between the different Kefalograviera cheeses revealed the predominant species being Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Enterococcus faecium and Enterococcus faecalis, with significant quantitative differences between the experimental groups and the controls. Pediococcus spp. was isolated only from the experimental groups’ cheeses and Staphylococcus spp. only from the controls’ cheese, suggesting—among other differences—a bacterial microbiota distinction between the groups. Moreover, increased levels of alpha-linolenic acid and total polyunsaturated omega-3 fatty acids were noted in the enriched Kefalograviera cheeses. These promising findings suggest that enriched Kefalograviera cheese could be manufactured via enriching the ewes’ diets, with potential benefits for the consumers’ health.
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4
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Silva LKR, Santos LS, Ferrão SPB. Application of infrared spectroscopic techniques to cheese authentication: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Larissa K R Silva
- Center for Biological and Health Sciences Federal University of Western Bahia Campus Universitário Barreiras Bahia CEP 47810‐047Brazil
| | - Leandro S Santos
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
| | - Sibelli P B Ferrão
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
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Manuelian CL, Ghetti M, De Lorenzi C, Pozza M, Franzoi M, De Marchi M. Feasibility of pocket-sized near-infrared spectrometer for the prediction of cheese quality traits. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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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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7
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Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species. Journal of Food Science and Technology 2021; 58:3981-3992. [PMID: 34471322 DOI: 10.1007/s13197-020-04861-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
This study aimed to evaluate the performance of both near-infrared (NIR) diffuse reflectance and mid-infrared-attenuated total reflectance (MIR-ATR) in determining some quality parameters of a commercial white cheese made of unknown ratios of various milk species. For this purpose, 81 commercial Ezine cheese samples, a special ripened cheese produced in Turkey, containing unknown ratios of bovine, caprine, and ovine milk, were used. Reference analyses, including textural properties, protein content, nitrogen fractions, ripening index coefficients, fat, salt, dry matter-moisture, and ash contents as well as pH and titratable acidity levels, were conducted in the samples following the traditional gold standards. For NIR applications, the spectra of both intact cubes and hand-crushed cheese samples were collected, whereas the spectra of only hand-crushed cheese samples were collected for MIR-ATR. PLSR (Partial Least Squares Regression) calibration models were developed for each parameter (n = 61) and then validated using both cross-validation (leave-one-out approach) and an external validation set (n = 20). Overall, PLSR models developed for total protein, fat, salt, dry matter, moisture, and ash content, as well as pH and titratable acidity, yielded satisfactory performance statistics in the complementary use of NIR and MIR spectroscopy. However, PLSR models of the other parameters, including textural properties, nitrogen fractions, and the ripening index, could only separate high and low values and were not able to make accurate quantitative predictions. NIR spectroscopy was found to be more accurate than that of MIR-ATR spectroscopy for almost all the parameters except for pH and titratable acidity, for which MIR-ATR spectroscopy was superior.
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8
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02607-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Conte P, Cinquanta L, Lo Meo P, Mazza F, Micalizzi A, Corona O. Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening. Food Res Int 2021; 139:109845. [DOI: 10.1016/j.foodres.2020.109845] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 10/21/2020] [Accepted: 10/22/2020] [Indexed: 11/16/2022]
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Malegori C, Oliveri P, Mustorgi E, Boggiani MA, Pastorini G, Casale M. An in-depth study of cheese ripening by means of NIR hyperspectral imaging: Spatial mapping of dehydration, proteolysis and lipolysis. Food Chem 2020; 343:128547. [PMID: 33267989 DOI: 10.1016/j.foodchem.2020.128547] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/02/2020] [Accepted: 10/31/2020] [Indexed: 10/23/2022]
Abstract
Cheese represents one of the most complex food matrices, for the high number of factors contributing to the chemical composition, and so its evaluation represents an important analytical challenge. The present study describes an innovative and non-destructive analytical approach, based on hyperspectral imaging in the near-infrared region (HSI-NIR) and multivariate pattern recognition, to study and monitor the extent - spatial and temporal - of biochemical phenomena responsible for cheese ripening. NIR spectral bands characterising dehydration, proteolysis and lipolysis were individuated and studied by exploiting a representative sample set of characteristic cheeses. The information obtained was employed to develop score maps based on principal component analysis (PCA), which permitted to monitor and visualise the ripening of Formaggetta, a commercial semi-hard cheese typical of Liguria, an Italian region, providing a deep understanding of the evolution of dehydration, proteolysis and lipolysis during the maturation period that precedes the placing on the market.
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Affiliation(s)
| | - Paolo Oliveri
- DIFAR Department of Pharmacy, University of Genova, Genova, Italy.
| | | | - Maria Alessandra Boggiani
- DeFENS Department of Food Environmental and Nutritional Science, University of Milano, Milano, Italy
| | | | - Monica Casale
- DIFAR Department of Pharmacy, University of Genova, Genova, Italy
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11
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Yakubu HG, Kovacs Z, Toth T, Bazar G. The recent advances of near-infrared spectroscopy in dairy production-a review. Crit Rev Food Sci Nutr 2020; 62:810-831. [PMID: 33043681 DOI: 10.1080/10408398.2020.1829540] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
One of the major issues confronting the dairy industry is the efficient evaluation of the quality of feed, milk and dairy products. Over the years, the use of rapid analytical methods in the dairy industry has become imperative. This is because of the documented evidence of adulteration, microbial contamination and the influence of feed on the quality of milk and dairy products. Because of the delays involved in the use of wet chemistry methods during the evaluation of these products, rapid analytical techniques such as near-infrared spectroscopy (NIRS) has gained prominence and proven to be an efficient tool, providing instant results. The technique is rapid, nondestructive, precise and cost-effective, compared with other laboratory techniques. Handheld NIRS devices are easily used on the farm to perform quality control measures on an incoming feed from suppliers, during feed preparation, milking and processing of cheese, butter and yoghurt. This ensures that quality feed, milk and other dairy products are obtained. This review considers research articles published in reputable journals which explored the possible application of NIRS in the dairy industry. Emphasis was on what quality parameters were easily measured with NIRS, and the limitations in some instances.
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Affiliation(s)
- Haruna Gado Yakubu
- Department of Nutritional Science and Production Technology, Faculty of Agricultural and Environmental Sciences, Szent István University, Kaposvár, Hungary
| | - Zoltan Kovacs
- Department of Physics and Control, Faculty of Food Science, Szent István University, Budapest, Hungary
| | - Tamas Toth
- Agricultural and Food Research Centre, Széchenyi István University, Győr, Hungary.,Adexgo Kft, Balatonfüred, Hungary
| | - George Bazar
- Department of Nutritional Science and Production Technology, Faculty of Agricultural and Environmental Sciences, Szent István University, Kaposvár, Hungary.,Adexgo Kft, Balatonfüred, Hungary
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12
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Visconti LG, Rodríguez MS, Di Anibal CV. Determination of grated hard cheeses adulteration by near infrared spectroscopy (NIR) and multivariate analysis. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104647] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Nastaj M, Terpiłowski K, Sołowiej BG. The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14471] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maciej Nastaj
- Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
| | - Konrad Terpiłowski
- Department of Physical Chemistry‐Interfacial Phenomena Maria Curie Skłodowska University M. Curie Skłodowska Sq. 3 20‐031 Lublin Poland
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
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Priyashantha H, Höjer A, Saedén KH, Lundh Å, Johansson M, Bernes G, Geladi P, Hetta M. Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109687] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Developments of nondestructive techniques for evaluating quality attributes of cheeses: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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De Marchi M, Penasa M, Zidi A, Manuelian C. Invited review: Use of infrared technologies for the assessment of dairy products—Applications and perspectives. J Dairy Sci 2018; 101:10589-10604. [DOI: 10.3168/jds.2018-15202] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Accepted: 08/20/2018] [Indexed: 12/28/2022]
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