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Kayihura JF, Huppertz T, Vasiljevic T. Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Grassi S, Strani L, Alamprese C, Pricca N, Casiraghi E, Cabassi G. A FT-NIR Process Analytical Technology Approach for Milk Renneting Control. Foods 2021; 11:foods11010033. [PMID: 35010158 PMCID: PMC8750718 DOI: 10.3390/foods11010033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/14/2021] [Accepted: 12/20/2021] [Indexed: 01/24/2023] Open
Abstract
The study proposes a process analytical technology (PAT) approach for the control of milk coagulation through near infrared spectroscopy (NIRS), computing multivariate statistical process control (MSPC) charts, based on principal component analysis (PCA). Reconstituted skimmed milk and commercial pasteurized skimmed milk were mixed at two different ratios (60:40 and 40:60). Each mix ratio was prepared in six replicates and used for coagulation trials, monitored by fundamental rheology, as a reference method, and NIRS by inserting a probe directly in the coagulation vat and collecting spectra at two different acquisition times, i.e., 60 s or 10 s. Furthermore, three failure coagulation trials were performed, deliberately changing temperature or rennet and CaCl2 concentration. The comparison with fundamental rheology results confirmed the effectiveness of NIRS to monitor milk renneting. The reduced spectral acquisition time (10 s) showed data highly correlated (r > 0.99) to those acquired with longer acquisition time. The developed decision trees, based on PC1 scores and T2 MSPC charts, confirmed the suitability of the proposed approach for the prediction of coagulation times and for the detection of possible failures. In conclusion, the work provides a robust but simple PAT approach to assist cheesemakers in monitoring the coagulation step in real-time.
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Affiliation(s)
- Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
| | - Lorenzo Strani
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
- Correspondence: ; Tel.: +39-0250319187
| | - Nicolò Pricca
- Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Antonio Lombardo 11, 26900 Lodi, Italy; (N.P.); (G.C.)
| | - Ernestina Casiraghi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
| | - Giovanni Cabassi
- Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Antonio Lombardo 11, 26900 Lodi, Italy; (N.P.); (G.C.)
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Lazouskaya M, Stulova I, Sõrmus A, Scheler O, Tiisma K, Vinter T, Loov R, Tamm M. Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd. Foods 2021; 10:foods10030576. [PMID: 33801857 PMCID: PMC7999451 DOI: 10.3390/foods10030576] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/03/2021] [Accepted: 03/08/2021] [Indexed: 11/16/2022] Open
Abstract
The yield of product (cheese) during the cheese-making process depends on the cutting time of the cheese curd. However, the determination of optimal cutting time on an industrial scale is difficult as current standard methods are destructive or analyse only small volumes and not the entire milk to be curdled into cheese. This paper presents a novel front-face fluorimeter (FFF) that is designed to be immersed into a milk batch to enable the determination of the cutting time of cheese curd without the destruction of the sample. The FFF sensor signal corresponds to physical changes in milk during cheese formation and has high predictive power (r > 0.85) and good accuracy (RSE = 30%, considering daily variation between milk samples). The performance of the presented fluorimeter was on par with standard rheological and Berridge methods.
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Affiliation(s)
- Maryna Lazouskaya
- Center of Food and Fermentation Technologies (CFFT), Akadeemia tee 15a, 12618 Tallinn, Estonia; (I.S.); (A.S.); (M.T.)
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia;
- Correspondence: ; Tel.: +372-55-966-379
| | - Irina Stulova
- Center of Food and Fermentation Technologies (CFFT), Akadeemia tee 15a, 12618 Tallinn, Estonia; (I.S.); (A.S.); (M.T.)
| | - Aavo Sõrmus
- Center of Food and Fermentation Technologies (CFFT), Akadeemia tee 15a, 12618 Tallinn, Estonia; (I.S.); (A.S.); (M.T.)
| | - Ott Scheler
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia;
| | - Kalle Tiisma
- Tehnolabor OÜ, Tähetorni tn 21, 11625 Tallinn, Estonia; (K.T.); (T.V.)
| | - Toomas Vinter
- Tehnolabor OÜ, Tähetorni tn 21, 11625 Tallinn, Estonia; (K.T.); (T.V.)
| | - Roman Loov
- Senmark Invest OÜ, Peterburi tee 46, 11415 Tallinn, Estonia;
| | - Martti Tamm
- Center of Food and Fermentation Technologies (CFFT), Akadeemia tee 15a, 12618 Tallinn, Estonia; (I.S.); (A.S.); (M.T.)
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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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Review of near-infrared spectroscopy as a process analytical technology for real-time product monitoring in dairy processing. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104623] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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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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Panikuttira B, Payne FA, O'Shea N, Tobin JT, O'Donnell CP. Evaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milk. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Bista A, Hogan SA, O'Donnell CP, Tobin JT, O'Shea N. Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.004] [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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Salvador D, Arango O, Castillo M. In-line estimation of the elastic module of milk gels with variation of temperature protein concentration. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13944] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Daniel Salvador
- Departament de Ciència Animal i dels Aliments; Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA); Universitat Autònoma de Barcelona; Edifici V - Campus de la UAB 08193 Bellaterra (Cerdanyola del Valles) Barcelona Spain
| | - Oscar Arango
- Facultad de Ingeniería Agroindustrial; Ciudad Universitaria Torobajo; Universidad de Nariño; calle 18 carrera 50 Pasto Nariño Colombia
| | - Manuel Castillo
- Departament de Ciència Animal i dels Aliments; Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA); Universitat Autònoma de Barcelona; Edifici V - Campus de la UAB 08193 Bellaterra (Cerdanyola del Valles) Barcelona Spain
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Panikuttira B, O'Shea N, Tobin JT, Tiwari BK, O'Donnell CP. Process analytical technology for cheese manufacture. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13806] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bhavya Panikuttira
- School of Biosystems and Food Engineering; University College Dublin; Belfield D4 Dublin Ireland
| | - Norah O'Shea
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy Co.Cork Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy Co.Cork Ireland
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Ashtown D15 Dublin Ireland
| | - Colm P. O'Donnell
- School of Biosystems and Food Engineering; University College Dublin; Belfield D4 Dublin Ireland
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Derra M, Bakkali F, Amghar A, Sahsah H. Estimation of coagulation time in cheese manufacture using an ultrasonic pulse-echo technique. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Prediction of milk coagulation time using an ultrasonic experimental and theoretical method based on Argand diagram. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9567-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Leite Júnior BRDC, Tribst AAL, Cristianini M. Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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