1
|
Cao Y, Wang Q, Lin J, Ding YY, Han J. Modulating in vitro digestion of whey protein cold-set emulsion gels via gel properties modification with gallic acid and EGCG. Food Res Int 2024; 175:113686. [PMID: 38129029 DOI: 10.1016/j.foodres.2023.113686] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 12/23/2023]
Abstract
Gallic acid (GA) and epigallocatechin gallate (EGCG), cooperated at varied ratios (1:0, 3:1, 1:1, 1:3, and 0:1), were employed to modify gel properties of calcium induced-whey protein emulsion gel. The effects of GA/EGCG on emulsion morphology, as well as gel properties and in vitro digestive behavior of the emulsion gels were investigated. Compared with emulsions without phenolics, GA/EGCG induced slightly smaller particle size and stronger electrostatic repulsion between emulsion droplets. Moreover, GA/EGCG, notably at a ratio of 3:1, promoted electrostatic and hydrophobic interactions between protein molecules and the formation of a compact and filamentous gel microstructure, resulting in a remarkable increment in the gel strength (up to 106 %). Furthermore, in vitro oral digestion, dynamic gastric digestion (using an artificial gastric digestive system, AGDS), and intestinal digestion of the emulsion gels were simulated. Particle size and protein hydrolysis results revealed that GA/EGCG was prone to weaken the physical disintegration of gels, reduce protein hydrolysis, and enhance the stability of emulsified oil droplets during dynamic gastric digestion. As a consequence, delayed release of oil droplets was observed in the gels and more free fatty acids were released in the intestinal digestion, particularly in the gel with GA/EGCG (3:1). These findings would provide novel strategies for application of phenolic compounds in developing protein gel-based delivery systems.
Collapse
Affiliation(s)
- Yanyun Cao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Jinou Lin
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yin-Yi Ding
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| |
Collapse
|
2
|
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]
|
3
|
Wang F, Fan W, Tian S. Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk. J Dairy Sci 2022; 105:6578-6588. [PMID: 35787320 DOI: 10.3168/jds.2021-21592] [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: 11/17/2021] [Accepted: 04/08/2022] [Indexed: 11/19/2022]
Abstract
Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae. Herein, we measured physicochemical indices of UHT milk inoculated with S. cerevisiae before rennet addition, monitored the kinetics of gel formation, and investigated the physicochemical properties and microstructure of rennet-induced curds to explore the mechanisms by which S. cerevisiae influenced rennet-induced gelation of UHT milk. Compared with untreated pasteurized cow milk and UHT milk, the ethanol content was increased, the pH was decreased, the particle size and ζ-potential were increased, the time points at which the elasticity index began to increase were advanced, and the maximum elasticity index was increased for UHT milk inoculated with S. cerevisiae. The number of S. cerevisiae cells affected the structure of rennet-induced curds; with few cells added, the protein network of curds was continuous and tight, the mean square displacement curves showed an asymptotic behavior, and the water retention capacity and curd yield were high; with more cells added, the loosely entangled proteins aggregated, the continuity of the network was destroyed, and the curd yield decreased. In summary, a low number of S. cerevisiae cells (<1.0 × 107 cfu/mL) can increase particle size, ζ-potential, and ethanol content, and decrease pH of S. cerevisiae-inoculated UHT milk, thereby accelerating the aggregation reactions after enzymatic reaction and improving the renneting properties.
Collapse
Affiliation(s)
- Fang Wang
- School of Food Engineering, Ludong University, Yantai, 264025, China.
| | - Wanning Fan
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China
| | - Shiyu Tian
- Beijing Laboratory for Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China
| |
Collapse
|
4
|
Tarapata J, Lobacz A, Zulewska J. Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum level. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
5
|
Silva SH, Neves ICO, Meira ACFDO, Alexandre ACS, Oliveira NL, Resende JVD. Freeze-dried Petit Suisse cheese produced with ora-pro-nóbis (Pereskia aculeata Miller) biopolymer and carrageenan mix. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
6
|
Kern C, Stefan T, Sacharow J, Kügler P, Hinrichs J. Predictive modeling of the early stages of semi-solid food ripening: Spatio-temporal dynamics in semi-solid casein matrices. Int J Food Microbiol 2021; 349:109230. [PMID: 34023621 DOI: 10.1016/j.ijfoodmicro.2021.109230] [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: 04/04/2020] [Revised: 04/01/2021] [Accepted: 04/26/2021] [Indexed: 11/17/2022]
Abstract
A mechanistic, spatio-temporal model to predict early stage semi-solid food ripening, exemplary for semi-solid casein matrices, was created using software based on the finite element method (FEM). The model was refined and validated by experimental data obtained during 8 wk of ripening of a casein matrix that was inoculated by one single central injection of starter culture. The resulting spatio-temporal distributions of lactococci strains, lactose, lactic acid/lactate and pH allowed us to optimize a number of parameters of the predictive model. Using the optimized model, the agreement between simulation and experiment was found to be satisfactory, with the pH matching best. The predictive model unveiled that effective diffusion of substrate and metabolites were crucial for an eventual homogeneous distribution of the measured substances. Hence, while using the optimized parameters from the single injection model, an injection technology for starter culture to inoculate and ferment casein matrices homogeneously was developed by means of solving another optimization problem with respect to injection positions. The casein matrix inoculated by the proposed injection pattern (21 injections, distance = 19 mm) showed sufficient homogeneity (bacterial activity and pH distribution) after the early stages of ripening, demonstrating the potential of application of the injection technology for fermentation of casein-based foods e.g. cheese.
Collapse
Affiliation(s)
- Christian Kern
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany.
| | - Thorsten Stefan
- Institute of Applied Mathematics and Statistics, University of Hohenheim, Westhof-Süd, 70599 Stuttgart, Germany; Computational Science Lab, University of Hohenheim, Steckfeldstraße 2, 70599 Stuttgart, Germany
| | - Julia Sacharow
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Philipp Kügler
- Institute of Applied Mathematics and Statistics, University of Hohenheim, Westhof-Süd, 70599 Stuttgart, Germany; Computational Science Lab, University of Hohenheim, Steckfeldstraße 2, 70599 Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
| |
Collapse
|
7
|
Arango O, Trujillo AJ, Castillo M. Inline control of yoghurt fermentation process using a near infrared light backscatter sensor. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109885] [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]
|
8
|
Tarapata J, Smoczyński M, Maciejczyk M, Zulewska J. Effect of calcium chloride addition on properties of acid-rennet gels. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104707] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
9
|
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.
Collapse
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.
| |
Collapse
|
10
|
Panthi RR, Kelly AL, O'Callaghan DJ, Sheehan JJ. Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
11
|
Panthi RR, Kelly AL, McMahon DJ, Dai X, Vollmer AH, Sheehan JJ. Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring. J Dairy Sci 2019; 102:4989-5004. [DOI: 10.3168/jds.2018-15051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Accepted: 02/04/2019] [Indexed: 11/19/2022]
|
12
|
Kern C, Stefan T, Hinrichs J. Multiple linear regression modeling: Prediction of cheese curd dry matter during curd treatment. Food Res Int 2018; 121:471-478. [PMID: 31108771 DOI: 10.1016/j.foodres.2018.11.061] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 11/12/2018] [Accepted: 11/28/2018] [Indexed: 11/29/2022]
Abstract
Cheese curd dry matter determines functional properties and process parameters during cheese manufacture. Dry matter is affected by many internal (milk composition and pre-treatment) and external (cheese process parameters) factors that are not considered in the most common models. The purpose of this study was to consider a large number of multiple linear regression models that use these internal and external factors as predictor variables, and select the most suitable of these models in order to predict the cheese curd dry matter during curd treatment. Dry matter (DMexp,nat) was experimentally determined to create a native data set (n = 1013) for fitting the regression model. Dry matter was affected by curd treatment time (CTT), curd treatment temperature (ϑ), pH-value (pH), curd grain size (CGS), fat level (f) and degree of microfiltration (i). A large number of empirical regression models, organized into three different groups, depending on the predictors used, were developed on basis of DMexp,nat. A Monte Carlo approach was used to select the optimal model, taking into account the value of Akaike's information criterion (AICc) and the coefficient of determination (R2) of each model. The best models were further analyzed to check for potential bias and to verify that the model assumptions were met. We considered one model of group G2 with 11 terms to most closely fit the aforementioned criteria (native data set; R2 = 95.55). This model was successfully validated by an independent validation data set (n = 120; R2 = 91.95).
Collapse
Affiliation(s)
- Christian Kern
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany.
| | - Thorsten Stefan
- Institute of Applied Mathematics and Statistics, University of Hohenheim, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
| |
Collapse
|
13
|
Wang H, Wang Y, Yuan D, Cao J, Chen L, Li Y, Zhang L. Effect of gelling temperature and calcium chloride concentration on rheological and microstructural properties of acid‐induced gels of milk protein concentrates. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13719] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hong Wang
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| | - Yunna Wang
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| | - Dongdong Yuan
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University, Haidian District Beijing China
| | - Jialu Cao
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| | - Liankun Chen
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| | - Yan Li
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University, Haidian District Beijing China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| |
Collapse
|
14
|
Fosberg (Damiano) H, Joyner (Melito) HS. The impact of salt reduction on cottage cheese cream dressing rheological behavior and consumer acceptance. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
15
|
Tirado DF, Vertel‐Gallego A, Lora‐Sánchez J, Gallo‐García LA, Acevedo D, Torres‐Gallo R. Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Diego F. Tirado
- Department of Chemical Engineering School of Chemistry Complutense University of Madrid Av. Complutense s/n 28040 Madrid Spain
| | - Armando Vertel‐Gallego
- Department of Food Engineering School of Engineering University of Cordoba km 3, Road to Cereté 232527 Córdoba Colombia
| | - José Lora‐Sánchez
- Department of Food Engineering School of Engineering University of Cordoba km 3, Road to Cereté 232527 Córdoba Colombia
| | - Luis Alberto Gallo‐García
- Research Group Nutrición Salud y Calidad Alimentaria (NUSCA) University of Cartagena Av. Consulado, Street 30 No. 48‐152 130015 Cartagena Colombia
| | - Diofanor Acevedo
- Research Group Nutrición Salud y Calidad Alimentaria (NUSCA) University of Cartagena Av. Consulado, Street 30 No. 48‐152 130015 Cartagena Colombia
| | - Ramiro Torres‐Gallo
- Department of Agroindustrial Engineering School of Engineering University of Atlántico km 07, Road to Puerto Colombia 232527 Atlántico Colombia
| |
Collapse
|
16
|
Puerta F, Wessel W, García V, López E, Rovira S, Alvarez D, Roa I, López MB. A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fernando Puerta
- Food Science and Technology Department; International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”; Veterinary Faculty; University of Murcia; Campus de Espinardo Murcia 30100 Spain
| | - Winja Wessel
- Hogeschool VHL Leeuwarden; Leeuwarden 8901 BV The Netherlands
| | - Victor García
- Food Science and Technology Department; International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”; Veterinary Faculty; University of Murcia; Campus de Espinardo Murcia 30100 Spain
| | - Eva López
- Food Science and Technology Department; International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”; Veterinary Faculty; University of Murcia; Campus de Espinardo Murcia 30100 Spain
| | - Silvia Rovira
- Food Science and Technology Department; International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”; Veterinary Faculty; University of Murcia; Campus de Espinardo Murcia 30100 Spain
| | - Daniel Alvarez
- Food Science and Technology Department; International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”; Veterinary Faculty; University of Murcia; Campus de Espinardo Murcia 30100 Spain
| | - Isidro Roa
- Dairy Department; Technological Agri-food Institute (INTAEX); Ctra. San Vicente s/n, Finca Santa Engracia Badajoz 06071 Spain
| | - Maria Belen López
- Food Science and Technology Department; International Excellence Campus for Higher Education and Research “Campus Mare Nostrum”; Veterinary Faculty; University of Murcia; Campus de Espinardo Murcia 30100 Spain
| |
Collapse
|
17
|
Ako K. Yield study with the release property of polysaccharide-based physical hydrogels. Int J Biol Macromol 2017; 101:660-667. [DOI: 10.1016/j.ijbiomac.2017.03.145] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 03/23/2017] [Accepted: 03/26/2017] [Indexed: 10/19/2022]
|
18
|
Influence of osmotic and weight pressure on water release from polysaccharide ionic gels. Carbohydr Polym 2017; 169:376-384. [DOI: 10.1016/j.carbpol.2017.04.062] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 04/19/2017] [Accepted: 04/22/2017] [Indexed: 11/21/2022]
|
19
|
The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.024] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
20
|
Abdelgawad AR, Rovai M, Caja G, Leitner G, Castillo M. Evaluating coagulation properties of milk from dairy sheep with subclinical intramammary infection using near infrared light scatter. A preliminary study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
21
|
Stocco G, Cipolat-Gotet C, Cecchinato A, Calamari L, Bittante G. Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano. J Dairy Sci 2015; 98:5052-67. [DOI: 10.3168/jds.2014-9146] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2014] [Accepted: 04/19/2015] [Indexed: 11/19/2022]
|
22
|
Arango O, Trujillo A, Castillo M. Predicting coagulation and syneresis parameters of milk gels when inulin is added as fat substitute using infrared light backscatter. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.02.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
23
|
Leite Júnior BRDC, Tribst AAL, Cristianini M. High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development. PLoS One 2015; 10:e0125061. [PMID: 25938823 PMCID: PMC4418662 DOI: 10.1371/journal.pone.0125061] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Accepted: 03/20/2015] [Indexed: 11/18/2022] Open
Abstract
This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological profile, proteolysis, syneresis, and microstructure). Although the proteolytic activity (PA) was not altered immediately after the HPH process, it reduced during enzyme storage, with a 5% decrease after 60 days of storage for samples obtained with the enzyme processed at 50, 100 and 150 MPa. HPH increased the milk-clotting activity (MCA) of the enzyme processed at 150 MPa, being 15% higher than the MCA of non-processed samples after 60 days of storage. The enzyme processed at 150 MPa produced faster aggregation and a more consistent milk gel (G' value 92% higher after 90 minutes) when compared with the non-processed enzyme. In addition, the gels produced with the enzyme processed at 150 MPa showed greater syneresis after 40 minutes of coagulation (forming a more compact protein network) and lower porosity (evidenced by confocal microscopy). These effects on the milk gel can be associated with the increment in MCA and reduction in PA caused by the effects of HPH on pepsin during storage. According to the results, HPH stands out as a process capable of changing the proteolytic characteristics of porcine pepsin, with improvements on the milk coagulation step and gel characteristics. Therefore, the porcine pepsin submitted to HPH process can be a suitable alternative for the production of cheese.
Collapse
Affiliation(s)
- Bruno Ricardo de Castro Leite Júnior
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, Campinas, S.P., Brazil
- * E-mail:
| | - Alline Artigiani Lima Tribst
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, Campinas, S.P., Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, Campinas, S.P., Brazil
| |
Collapse
|
24
|
Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
25
|
Liu X, Zhang H, Wang F, Luo J, Guo H, Ren F. Rheological and structural properties of differently acidified and renneted milk gels. J Dairy Sci 2014; 97:3292-9. [DOI: 10.3168/jds.2013-7568] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2013] [Accepted: 03/03/2014] [Indexed: 11/19/2022]
|
26
|
Abdelgawad AR, Guamis B, Castillo M. Using a fiber optic sensor for cutting time prediction in cheese manufacture from a mixture of cow, sheep and goat milk. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
27
|
Giroux HJ, Bouchard C, Britten M. Combined effect of renneting pH, cooking temperature, and dry salting on the contraction kinetics of rennet-induced milk gels. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.10.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
28
|
Arango O, Trujillo A, Castillo M. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels. J Dairy Sci 2013; 96:1984-1996. [DOI: 10.3168/jds.2012-5763] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2012] [Accepted: 12/27/2012] [Indexed: 11/19/2022]
|
29
|
Ercili-Cura D, Lille M, Legland D, Gaucel S, Poutanen K, Partanen R, Lantto R. Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.07.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
30
|
Hussain I, Yan J, Grandison AS, Bell AE. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions. Food Chem 2012; 135:1404-10. [DOI: 10.1016/j.foodchem.2012.05.110] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2011] [Revised: 05/03/2012] [Accepted: 05/29/2012] [Indexed: 11/27/2022]
|
31
|
Hussain I, Grandison AS, Bell AE. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology and microstructure. Food Chem 2012; 134:1500-8. [DOI: 10.1016/j.foodchem.2012.03.062] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2011] [Revised: 02/02/2012] [Accepted: 03/14/2012] [Indexed: 10/28/2022]
|
32
|
Costa N, O’Callaghan D, Mateo M, Chaurin V, Castillo M, Hannon J, McSweeney P, Beresford T. Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.08.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
33
|
GUNESER ONUR, YUCEER YONCAKARAGUL. Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00703.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
34
|
Everard C, O’Callaghan D, Mateo M, Castillo M, Payne F, O’Donnell C. The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.11.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
35
|
Mateo M, O'Callaghan D, Everard C, Fagan C, Castillo M, Payne F, O'Donnell C. Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.12.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
36
|
Ramchandran L, Shah NP. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage. J Dairy Sci 2009; 92:895-906. [PMID: 19233782 DOI: 10.3168/jds.2008-1796] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-I converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4 degrees C for 28 d. The use of an EPS-producing strain of S. thermophilus did not have influence on pH, lactic acid content, or the angiotensin-I converting enzyme-inhibition activity of low-fat yogurt. However, EPS showed a protective effect on the survival of Lactobacillus delbrueckii ssp. bulgaricus. Presence of EPS reduced the firmness, spontaneous whey separation, yield stress, and hysteresis loop area but not the consistency and flow behavior index of low-fat yogurt.
Collapse
Affiliation(s)
- L Ramchandran
- Faculty of Health Engineering and Science, Victoria University, Werribee Campus, Melbourne, Victoria 8001, Australia
| | | |
Collapse
|
37
|
Ramchandran L, Shah N. Effect of Addition of Versagel®on Microbial, Chemical, and Physical Properties of Low-Fat Yogurt. J Food Sci 2008; 73:M360-7. [DOI: 10.1111/j.1750-3841.2008.00888.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
38
|
Fagan C, Du CJ, O'Donnell C, Castillo M, Everard C, O'Callaghan D, Payne F. Application of Image Texture Analysis for Online Determination of Curd Moisture and Whey Solids in a Laboratory-Scale Stirred Cheese Vat. J Food Sci 2008; 73:E250-8. [DOI: 10.1111/j.1750-3841.2008.00814.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
39
|
Everard C, O’Callaghan D, Mateo M, O’Donnell C, Castillo M, Payne F. Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture. J Dairy Sci 2008; 91:2575-82. [DOI: 10.3168/jds.2007-0628] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
40
|
Fagan C, Castillo M, O’Donnell C, O’Callaghan D, Payne F. On-line prediction of cheese making indices using backscatter of near infrared light. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.09.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
41
|
Fagan CC, Castillo M, Payne FA, O'Donnell CP, Leedy M, O'Callaghan DJ. Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:8836-44. [PMID: 17854151 DOI: 10.1021/jf070807b] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The cheese industry has continually sought a robust method to monitor milk coagulation. Measurement of whey separation is also critical to control cheese moisture content, which affects quality. The objective of this study was to demonstrate that an online optical sensor detecting light backscatter in a vat could be applied to monitor both coagulation and syneresis during cheesemaking. A prototype sensor having a large field of view (LFV) relative to curd particle size was constructed. Temperature, cutting time, and calcium chloride addition were varied to evaluate the response of the sensor over a wide range of coagulation and syneresis rates. The LFV sensor response was related to casein micelle aggregation and curd firming during coagulation and to changes in curd moisture and whey fat contents during syneresis. The LFV sensor has potential as an online, continuous sensor technology for monitoring both coagulation and syneresis during cheesemaking.
Collapse
Affiliation(s)
- Colette C Fagan
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland.
| | | | | | | | | | | |
Collapse
|
42
|
Fagan CC, Castillo M, Payne FA, O'Donnell CP, O'Callaghan DJ. Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology. J Dairy Sci 2007; 90:4499-512. [PMID: 17881671 DOI: 10.3168/jds.2007-0329] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Response surface methodology was used to study the effect of temperature, cutting time, and calcium chloride addition level on curd moisture content, whey fat losses, and curd yield. Coagulation and syneresis were continuously monitored using 2 optical sensors detecting light backscatter. The effect of the factors on the sensors' response was also examined. Retention of fat during cheese making was found to be a function of cutting time and temperature, whereas curd yield was found to be a function of those 2 factors and the level of calcium chloride addition. The main effect of temperature on curd moisture was to increase the rate at which whey was expelled. Temperature and calcium chloride addition level were also found to affect the light backscatter profile during coagulation whereas the light backscatter profile during syneresis was a function of temperature and cutting time. The results of this study suggest that there is an optimum firmness at which the gel should be cut to achieve maximum retention of fat and an optimum curd moisture content to maximize product yield and quality. It was determined that to maximize curd yield and quality, it is necessary to maximize firmness while avoiding rapid coarsening of the gel network and microsyneresis. These results could contribute to the optimization of the cheese-making process.
Collapse
Affiliation(s)
- C C Fagan
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland.
| | | | | | | | | |
Collapse
|
43
|
Everard CD, O'Callaghan DJ, Fagan CC, O'Donnell CP, Castillo M, Payne FA. Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis. J Dairy Sci 2007; 90:3162-70. [PMID: 17582098 DOI: 10.3168/jds.2006-872] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2 rpm). Measured optical parameters were compared with gravimetric measurements of syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20 min for the higher stirring speed and circa 30 min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements.
Collapse
Affiliation(s)
- C D Everard
- Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland.
| | | | | | | | | | | |
Collapse
|