Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis

Self-powered humidity sensors based on zero-dimensional perovskite-like structures with fast response and high stability

With the rapid development of technology, the development of self-powered sensors has garnered significant attention. The importance of monitoring humidity has grown significantly in various technological contexts, from environmental monitoring to biomedical applications. In this work, we have fabricated a low-cost and self-powered humidity sensor using zero-dimensional perovskite-like structures. Switching tests at different relative humidity levels have shown that the zero-dimensional perovskites have visible coloration at high humidities and discoloration upon reducing the humidity. The humidity sensor was fabricated by spin coating the zero-dimensional perovskites on a patterned fluorine doped tin oxide (FTO) substrate and the sensor not only shows high response values of around 500 mV and few micro amperes of short circuit current densities, but also shows good cycling performance and stability. Also high selectivity to humidity is observed in comparison to different gases and volatile organic compounds. The high selectivity to humidity arises due to the fact that the exclusion of MAI from the MA4PbI6 strucuture does not happen with all the other analytes which has been confirmed from the XRD studies. In addition, due to the low temperature fabrication they can be deposited on flexible substrates and the sensor displayed excellent resistance to bending and durability. Furthermore, the study explored the humidity monitoring capabilities of this sensor, revealing an outstanding response performance to human respiration. This observation suggests that the sensor holds significant potential for practical applications in the monitoring of human health and environmental conditions. This work paves the way for developing organic-inorganic hybrid perovskite materials for self-powered sensing applications.

Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese

The objective of this study was to investigate the effect of adding different levels of a thermoresistant protease produced by a Pseudomonas fluorescens strain to milk on the manufacture and quality of Cheddar cheese. Fresh raw milk was collected, standardized, and pasteurized at 72°C for 15 s, and the enzyme was added to give a protease activity of 0.15 or 0.60 U/L (treatments P1 and P4, respectively), while one sample had no enzyme added (control). Milk was stored at 4°C for 48 h and Cheddar cheese was manufactured after 0 and 48 h of storage. Results indicated that the protease was active in milk during 48 h of storage; however, its effect on milk composition was minimal. The protein that was preferentially hydrolyzed by the protease over storage was β-casein, followed by κ-casein. The mean cheese yield and recovery of fat and protein obtained for all cheeses were not affected by protease activity. The protease showed low activity during cheese manufacture, possibly because of unfavorable conditions, including low pH. One of the factors that might have influenced protease activity was the pH of the curd (approximately 6.55 after acidification and 5.35 at milling), which was lower than that at which the enzyme would have optimum activity (pH 7 to 9). Consequently, the composition, pH, patterns of proteolysis, and hardness of all cheeses produced were similar and in accordance with values expected for that type of cheese, independently of the protease activity level. However, slight increases in proteolysis were observed in P4 cheeses and produced using milk stored for 48 h. Both the P1 and P4 cheeses had higher concentrations of free amino acids (FAA) compared with the control, whereas urea-PAGE electrophoretograms indicated a greater breakdown of caseins in the P4 cheese samples, which may be related to possible increases in numbers of proteolytic bacteria in milk during storage. Therefore, the thermoresistant psychrotrophic bacterial protease(s) tested in this study may affect the manufacture or quality of Cheddar cheese during ripening to a relatively limited extent. However, controlling initial levels of proteolytic bacteria in raw milk remains essential, because proteolysis affects the development of flavor and texture in cheese.

Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions

The applicability of a light backscatter sensor with a large field of view was tested for on-line monitoring of coagulation and syneresis in a goat cheese (Murcia al Vino) manufactured under industrial conditions. Cheesemaking was carried out concurrently in a 12-L pilot vat and a 10,000-L industrial vat following the normal cheesemaking protocol. Cheese moisture, whey fat content, hardness, springiness, and adhesiveness were measured during syneresis. The results obtained show that cutting time is best predicted by considering the coagulation ratio at the inflection point and the percentage increase in the ratio during coagulation, with no need for the first derivative. The large field of view reflectance ratio provided good results for the prediction of moisture content, yield, hardness, springiness, and adhesiveness of the final cheese.