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de Jesus Silva G, Gonçalves BHRF, Conceição DG, de Jesus JC, Vidigal MCTR, Simiqueli AA, Bonomo RCF, Ferrão SPB. Microstructural and rheological behavior of buffalo milk chocolates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:572-582. [PMID: 35185177 PMCID: PMC8814284 DOI: 10.1007/s13197-021-05042-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2021] [Accepted: 02/18/2021] [Indexed: 02/03/2023]
Abstract
The development of products with buffalo milk has increased due to its peculiar characteristics, such as taste and high content of total solids, which has attracted consumers and the food industry.In this context, the objective was to develop and evaluate the microstructural properties of chocolates with different concentrations of buffalo milk powder (0%, 5%, 10%, 15% and 20%) through polymorphism, microscopy and rheological studies. For the polymorphism, the X-ray diffraction technique (XRD) was performed, while the crystal morphology was observed by scanning electron microscopy (SEM). The addition of levels of more than 10% buffalo milk caused notable changes in XRD diffractograms, demonstrating the appearance of different polymorphic forms. Microscopy analysis revealed changes in the structure of the matrix with an increase in the concentration of buffalo milk, presenting more continuous surfaces, associated with milk proteins, which have emulsifying capacity. The Herschel-Bulkley model adequately described the flow behavior of the formulations. There was an increase in all rheological properties (yield stress, viscosity, thixotropy and loss tangent (tang δ)) in chocolates with higher concentrations of milk. For that, the composition of the milk influences the degree of structuring of the chocolate. Considering this technological information, it is important to highlight that the production of buffalo milk chocolates shows potential for technological innovation.
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Affiliation(s)
- Grazielly de Jesus Silva
- Programa de Pós-Graduação em Engenharia e Ciência de Alimentos (PPGECAL), Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, BA 45700-000 Brazil
| | - Ben-Hur Ramos Ferreira Gonçalves
- Programa de Pós-Graduação em Engenharia e Ciência de Alimentos (PPGECAL), Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, BA 45700-000 Brazil ,Centro de Formação em Tecno-Ciências e Inovação (CFTCI), Universidade Federal do Sul da Bahia (UFSB), Itabuna, BA 45613-204 Brazil
| | - Daniele Gomes Conceição
- Programa de Pós-Graduação em Engenharia e Ciência de Alimentos (PPGECAL), Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, BA 45700-000 Brazil
| | - Josane Cardim de Jesus
- Programa de Pós-Graduação em Engenharia e Ciência de Alimentos (PPGECAL), Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, BA 45700-000 Brazil
| | | | - Andréa Alves Simiqueli
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Viçosa, MG 36570000 Brazil
| | - Renata Cristina Ferreira Bonomo
- Programa de Pós-Graduação em Engenharia e Ciência de Alimentos (PPGECAL), Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, BA 45700-000 Brazil
| | - Sibelli Passini Barbosa Ferrão
- Programa de Pós-Graduação em Engenharia e Ciência de Alimentos (PPGECAL), Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, BA 45700-000 Brazil
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Hammam ARA, Kapoor R, Salunke P, Metzger LE. Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate. Foods 2021; 11:24. [PMID: 35010150 PMCID: PMC8750234 DOI: 10.3390/foods11010024] [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: 11/24/2021] [Revised: 12/20/2021] [Accepted: 12/20/2021] [Indexed: 11/16/2022] Open
Abstract
Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2-9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.
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Affiliation(s)
- Ahmed R. A. Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
| | - Rohit Kapoor
- National Dairy Council, Rosemont, IL 60018, USA;
| | - Prafulla Salunke
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
| | - Lloyd E. Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
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Argenta AB, De Lima JJ, Nogueira A, Scheer ADP. Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1663-1672. [PMID: 33897005 PMCID: PMC8021684 DOI: 10.1007/s13197-020-04675-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2020] [Accepted: 07/31/2020] [Indexed: 11/25/2022]
Abstract
In this research, the protein concentration, the permeate flux, and the predominant fouling mechanisms were investigated during ultrafiltration of different whey samples. The research was carried out at different values of transmembrane pressure and temperature using an experimental design, and a protein concentration of approximately 37 g L-1 was obtained for the bovine whey powder solution, at 60 kPa and 40 °C. The maximum flux observed was 8.9 and 7.9 kg m-2 h-1, respectively, for the bovine whey powder solution and bovine whey, at 50 kPa and 30 °C. Although goat and buffalo whey presented lower permeate flux, probably due to high solutes and calcium contents, protein concentrates of around 40 g L-1 were obtained using the ultrafiltration process. This demonstrates the potential of ultrafiltration to obtain non-bovine protein concentrates. The best fit, verified by Ho and Zydney model, suggests that the fouling for all analyzed whey occurs due to pore blocking and subsequent deposit on the membrane surface.
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Affiliation(s)
- Aline B. Argenta
- Graduate Program in Food Engineering, Federal University of Parana, Polytechnical Center, R. Cel. Francisco H. dos Santos, s/n, Curitiba, PR 81531-980 Brazil
| | - Jair J. De Lima
- Department of Nutrition, Federal University of Parana, Health Sciences Sector, Av. Prefeito Lothário Meissner, 632, Curitiba, PR 80210-170 Brazil
| | - Alessandro Nogueira
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Av. General Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil
| | - Agnes De P. Scheer
- Graduate Program in Food Engineering, Federal University of Parana, Polytechnical Center, R. Cel. Francisco H. dos Santos, s/n, Curitiba, PR 81531-980 Brazil
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Li M, Liu Y, Li Q, Yang M, Pi Y, Yang N, Zheng Y, Yue X. Comparative exploration of free fatty acids in donkey colostrum and mature milk based on a metabolomics approach. J Dairy Sci 2020; 103:6022-6031. [PMID: 32359984 DOI: 10.3168/jds.2019-17720] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 03/02/2020] [Indexed: 12/22/2022]
Abstract
Donkey milk is an ideal substitute for human milk owing to its similar composition. Nevertheless, changes in the composition and related metabolic pathways of free fatty acids (FFA) in donkey milk between colostrum and mature milk have not been studied well. In this study, metabolomic methods based on gas chromatography tandem time-of-flight mass spectrometry (GC-TOF-MS) were used to explore and compare FFA in donkey colostrum (DC) and mature milk (DMM). A total of 24 FFA were characterized and quantified in DC and in DMM. Of these, 11 FFA differed significantly between DC and DMM, and there were 6 key differential metabolic pathways. These results demonstrated that the composition of FFA in donkey milk changed with lactation stage. The interactions and metabolic pathways were further analyzed to explore the mechanisms that altered the milk composition during lactation. Our results provide insights into the changes in milk of the nonruminant mammals during lactation. The results provide practical information for the development of donkey milk products and a foundation for future research on specific milk nutrients.
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Affiliation(s)
- Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, China, 110866
| | - Yiming Liu
- Department of Foreign Languages, Shenyang Agricultural University, Shenyang, Liaoning Province, China, 110866
| | - Qilong Li
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning Province, China, 110866
| | - Mei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, China, 110866
| | - Yuzhen Pi
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, China, 110866
| | - Ning Yang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, China, 110866
| | - Yan Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, China, 110866.
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning Province, China, 110866.
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Vacca GM, Stocco G, Dettori ML, Bittante G, Pazzola M. Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties. J Dairy Sci 2019; 103:1352-1365. [PMID: 31837798 DOI: 10.3168/jds.2019-16424] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 10/26/2019] [Indexed: 01/16/2023]
Abstract
The aims of the present research were to quantify the effects of each coagulation trait, traditional milk coagulation properties [MCP: rennet coagulation time (RCT), curd-firming time (k20), and curd firmness at 30 min (a30)], and modeled curd-firming over time (CFt) parameters [estimated rennet coagulation time (RCTeq), curd-firming instant rate constant (kCF), and potential curd firmness (CFP)] directly on the following: (1) recovery of 3 milk components in the curd (%REC), (2) 3 measures of cheese yield (%CY), and (3) 3 daily cheese yield traits (dCY) from goat milk. Cheese-making traits were analyzed using 2 mixed different models, the first to test MCP and the second to test CFt parameters. Pearson correlations were also calculated. Significant and favorable relationships (negative for time intervals and positive for CF measures) were found between the traditional MCP and the CFt parameters and %REC and %CY traits. The effects of milk fat and protein contents were particularly important on all cheese-making traits, with the only exception being the effect of fat content on water retention in cheese (%CYWATER). We found an optimum value of milk k20, associated with the highest recovery of components and cheese yield in solids (%CYSOLIDS). In addition, a lower level of curd water retention and an increased fresh curd yield (%CYCURD) were associated with greater recovery of fat. The collection of all available information during the process of milk coagulation and curd-firming allowed us to discover the effect of RCTeq on %REC traits and %CYSOLIDS, which had not previously been revealed for traditional RCT. Moreover, higher kCF values were associated with increased %CYCURD and %CYSOLIDS. Given that CFt parameters showed a high level of independence from one another, these can also be easily used and characterized in future applications at the industry level. Information provided by traditional and modeled coagulation properties could efficiently support the goat dairy industry and lay the foundations for a quality payment scheme for goat milk.
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Affiliation(s)
- Giuseppe M Vacca
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Giorgia Stocco
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Maria L Dettori
- Department of Veterinary Medicine, University of Sassari, 07100 Italy
| | - Giovanni Bittante
- Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Michele Pazzola
- Department of Veterinary Medicine, University of Sassari, 07100 Italy.
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Souza SO, Santos VS, Santos ES, Ávila DVL, Nascimento CC, Costa SSL, Garcia CAB, Araujo RGO. Evaluation of the mineral content in milk and yogurt types using chemometric tools. Microchem J 2018. [DOI: 10.1016/j.microc.2018.07.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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