1
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Lim QY, Cheng LH. A review on stringiness property of cheese and the measuring technique. J Texture Stud 2023. [PMID: 37985234 DOI: 10.1111/jtxs.12815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 10/21/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant-based cheese with stringiness properties.
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Affiliation(s)
- Qai-Yeing Lim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai-Hoong Cheng
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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2
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Ali HM, Ahmed JAO, El Zubeir IEM. The effect of pH on the rheological and physical properties of analogue pizza cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:692-700. [PMID: 36712214 PMCID: PMC9873878 DOI: 10.1007/s13197-022-05654-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2022] [Accepted: 10/11/2022] [Indexed: 12/04/2022]
Abstract
This study aimed to evaluate the effect of the pH levels (5.8, 6.0, 6.2, and 6.4) on analogue pizza cheese (APC) rheological and physical characteristics. The APC formulation included 25% vegetable oil and 18.5% rennet casein. The APC samples were made using a Thermomix device and the cheese was stored at + 5 °C for 5 days before it was transferred to - 18 °C. Rotational rheometer measurements showed that all samples followed Herchel-Buckley viscoplastic Model with a different yield stress, highest apparent viscosity, and shear stress values were obtained at pH 6.4 followed by pH 6.2; then the values were dropped by 70%. Melting and stretching showed the best characteristics for the APC sample at pH 6.4, whereas at pH 6.0 stretching values decreased by 77%. The APC samples at pH ≥ 6.2 showed better stability after 6 months of frozen storage in the apparent viscosity than other cheeses. This study concluded that better rheological and physical properties were obtained for the APC at pH ≥ 6.20 and that significant variation for the rheological behavior of the APC can be based on the pH alone, as a slight alteration in the pH was found to affect product quality and acceptability.
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Affiliation(s)
- Hala M. Ali
- Research and Development Center, DAL Food, PO Box 807, 13312 Khartoum North, Sudan
| | - Jamal A. O. Ahmed
- Research and Development Center, DAL Food, PO Box 807, 13312 Khartoum North, Sudan
| | - Ibtisam E. M. El Zubeir
- Department of Dairy Production, Faculty of Animal Production, University of Khartoum, PO Box 321, 13312 Khartoum, Sudan
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3
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Yildirim-Mavis C, Ozmen D, Yakisik E, Toker OS, Palabiyik I, Kaner O. Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105242] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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4
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Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese. Foods 2022; 11:foods11030296. [PMID: 35159448 PMCID: PMC8834549 DOI: 10.3390/foods11030296] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with sheep’s milk. The addition of sheep’s milk reduced the amount of leachate from the vacuum-packed cheeses and did not cause as much loss of gloss as in the case of cow’s milk cheeses. This was also reflected in the microscopic images of the cheese samples. Consumers showed less acceptance of cow’s milk pasta filata cheeses than cheeses made with a mixture of cow’s and sheep’s milk (they had the same fat content, acidity, hardness, and oiling-off, but better stretching). The data describing water–fat serum release from pasta filata cheese within 24 h of unpacking was modeled with the use of the feed-forward artificial neural networks, whose architecture is based on Multi-Layer Perceptron with a single hidden layer. The model inputs comprised four independent variables, including one quantitative (i.e., time) and the other qualitative ones, which had the following states: type of raw material (cow’s milk, cow-sheep’s milk), way of sample portioning (whole, quarters, slices), packing method (vacuum packed and packed in brine).
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5
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Using Computational Modelling to Study Extensional Rheometry Tests for Inelastic Fluids. FLUIDS 2021. [DOI: 10.3390/fluids6120464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present work focuses on the extensional rheometry test, performed with the Sentmanat extensional rheometer (SER) device, and its main objectives are: (i) to establish the modelling requirements, such as the geometry of the computational domain, initial and boundary conditions, appropriate case setup, and (ii) to investigate the effect of self-induced errors, namely on the sample dimensions and test temperature, on the extensional viscosity obtained through the extensional rheometry tests. The definition of the modelling setup also comprised the selection of the appropriate mesh refinement level to model the process and the conclusion that gravity can be neglected without affecting the numerical predictions. The subsequent study allowed us to conclude that the errors on the sample dimensions have similar effects, originating differences on the extensional viscosity proportional to the induced variations. On the other hand, errors of a similar order of magnitude on the test temperature promote a significant difference in the predicted extensional viscosity.
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Moghiseh N, Arianfar A, Salehi EA, Rafe A. Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese. Int J Biol Macromol 2021; 191:1079-1086. [PMID: 34606787 DOI: 10.1016/j.ijbiomac.2021.09.154] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/18/2021] [Accepted: 09/20/2021] [Indexed: 11/30/2022]
Abstract
The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were studied. By increasing inulin content, the protein and moisture content was increased and as a result, the meltability was reduced. Although, textural properties of low-fat mozzarella was completely influenced by inulin incorporation and hardness was increased, but the lower springiness and higher cohesiveness of cheese was achieved at high level of inulin which may be related to the increase in moisture and protein. Rheological properties of low-fat mozzarella cheese confirmed its shear-thinning behavior in which the G' value was more than G″. Mechanical properties of cheese showed that inulin incorporation into cheese did not significantly change the rheological properties of the cheese matrix. Consequently, the formation of a more rigid and cross-linked protein structure which is less plasticized achieved at high inulin incorporation through keeping more water and protein and less fat content. SEM results indicated the sponge honeycomb structure of mozzarella cheese which clearly confirmed the textural and rheological properties and there was an interrelationship among chemical, textural, rheological and microstructural properties of low-fat mozzarella cheese incorporated at different ratios of inulin.
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Affiliation(s)
- Nasser Moghiseh
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Akram Arianfar
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
| | - Esmaeil Ataye Salehi
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
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Giha V, Ordoñez MJ, Villamil RA. How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile? J Food Sci 2021; 86:2802-2815. [PMID: 34146414 DOI: 10.1111/1750-3841.15799] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 12/19/2022]
Abstract
Over the past few years, the market for cheese substitutes has been growing on account of the simple and cost-effective production of these cheese-like products. It is well established that the functional properties of cheeses are directly related to their composition. Therefore, the variation of fat in cheese substitutes certainly affects the characteristics of the cheeses. The purpose of this review was to summarize the latest research on the effects of milk fat replacement with vegetable oils on the rheological, textural, and microstructural properties of cheese analogues. The findings suggest that the primary effects of modifying fat in cheese analogues are associated with an alteration in the interactions among the components of the protein matrix, which varies because of milk fat extraction. Overall, changes in the functional properties of analogous cheeses will depend on the type of oil, the percentage of fat modification, and the type of cheese produced.
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Affiliation(s)
- Valeria Giha
- Science Faculty, Pontificia Universidad Javeriana, Bogotá, Colombia
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8
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Alinovi M, Wiking L, Corredig M, Mucchetti G. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese. J Dairy Sci 2020; 103:7775-7790. [PMID: 32684456 DOI: 10.3168/jds.2020-18396] [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: 02/19/2020] [Accepted: 04/27/2020] [Indexed: 01/07/2023]
Abstract
High-moisture mozzarella is one of the most-exported Italian cheeses worldwide, but its quality is affected by storage. Freezing is regarded as a solution to decrease product waste, extend market reach, and increase convenience, but its effect on quality has to be estimated. In this study, the details related to proteolysis, physicochemical properties, and sensory quality parameters of high-moisture mozzarella as a function of frozen storage (1, 3, and 4 mo) and subsequent refrigerated storage after thawing (1, 3, and 8 d) were evaluated. Frozen cheeses stored at -18°C showed a higher extent of proteolysis, as well as different colorimetric and sensory properties, compared with the fresh, nonfrozen control. Sensory evaluation showed the emergence of oxidized and bitter taste after 1 mo of frozen storage, which supports the proteolysis data. The extent of proteolysis of frozen-stored cheese after thawing was greater than that measured in fresh cheese during refrigerated storage. These results help better understand the changes occurring during frozen storage of high-moisture mozzarella cheese and evaluate possible means to decrease the effect of freezing on the cheese matrix.
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Affiliation(s)
- Marcello Alinovi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, Parma, Italy 43124.
| | - Lars Wiking
- Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200
| | - Germano Mucchetti
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, Parma, Italy 43124
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Sameer B, Ganguly S, Khetra Y, Sabikhi L. Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108944] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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González Ariceaga CC, Afzal MI, Umer M, Abbas S, Ahmad H, Sajjad M, Parvaiz F, Imdad K, Imran M, Maan AA, Khan MKI, Ullah A, Hernández-Montes A, Aguirre-Mandujano E, Villegas de Gante A, Jacquot M, Cailliez-Grimal C. Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods 2019; 8:foods8100509. [PMID: 31627486 PMCID: PMC6836072 DOI: 10.3390/foods8100509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/09/2019] [Accepted: 10/11/2019] [Indexed: 11/16/2022] Open
Abstract
Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.
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Affiliation(s)
- Citlalli Celeste González Ariceaga
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Muhammad Inam Afzal
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Umer
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Shabbar Abbas
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Haroon Ahmad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Sajjad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Fahed Parvaiz
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Kaleem Imdad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan.
| | | | - Azmat Ullah
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Out Fall Road, Civil Lines, Lahore 54000, Pakistan.
| | - Arturo Hernández-Montes
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Eleazar Aguirre-Mandujano
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Abraham Villegas de Gante
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Muriel Jacquot
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
| | - Catherine Cailliez-Grimal
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
- Stress Immunity Pathogens Laboratory, University of Lorraine, EA7300 Nancy, France.
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11
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Kern C, Weiss J, Hinrichs J. Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.029] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening. Food Res Int 2018; 105:59-64. [DOI: 10.1016/j.foodres.2017.10.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/26/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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13
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Fogaça DNL, da Silva WS, Rodrigues LB. Influence of compression parameters on mechanical behavior of mozzarella cheese. J Texture Stud 2017; 48:427-432. [PMID: 28967215 DOI: 10.1111/jtxs.12246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 10/23/2016] [Accepted: 12/19/2016] [Indexed: 11/27/2022]
Abstract
Studies on the interaction between direction and degree of compression in the Texture Profile Analysis (TPA) of cheeses are limited. For this reason the present study aimed to evaluate the mechanical properties of Mozzarella cheese by TPA at different compression degrees (65, 75, and 85%) and directions (axes X, Y, and Z). Data obtained were compared in order to identify possible interaction between both factors. Compression direction did not affect any mechanical variable, or rather, the cheese had an isotropic behavior for TPA. Compression degree had a significant influence (p < 0.05) on TPA responses, excepting for chewiness TPA (N), which remained constant. Data from texture profile were adjusted to models to explain the mechanical behavior according to the compression degree used in the test. The isotropic behavior observed may be result of differences in production method of Mozzarella cheese especially on stretching of cheese mass. PRACTICAL APPLICATIONS Texture Profile Analysis (TPA) is a technique largely used to assess the mechanical properties of food, particularly cheese. The precise choice of the instrumental test configuration is essential for achieving results that represent the material analyzed. The method of manufacturing is another factor that may directly influence the mechanical properties of food. This can be seen, for instance, in stretched curd cheese, such as Mozzarella. Knowledge on such mechanical properties is highly relevant for food industries due to the mechanical resistance in piling, pressing, manufacture of packages, and food transport, or to melting features presented by the food at high temperatures in preparation of several foods, such as pizzas, snacks, sandwiches, and appetizers.
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Affiliation(s)
- Davi Novaes Ladeia Fogaça
- Federal Institute of Education Science and Technology of Bahia (IFBA), Rua Gileno de Sá, 271 - Recanto dos Pássaros, Barreiras, BA, CEP 47808-006, Brazil
| | - William Soares da Silva
- Materials and Environment Research Group, State University of Southwest Bahia, BR 415, km 04, s/n, CEP 45700-000, Itapetinga, BA, Brazil
| | - Luciano Brito Rodrigues
- Materials and Environment Research Group, State University of Southwest Bahia, BR 415, km 04, s/n, CEP 45700-000, Itapetinga, BA, Brazil
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14
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Ozbekova Z, Kulmyrzaev A. Fluorescence spectroscopy as a non destructive method to predict rheological characteristics of Tilsit cheese. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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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
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Sharma P, Munro PA, Gillies G, Wiles PG, Dessev TT. Changes in creep behavior and microstructure of model Mozzarella cheese during working. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Methodologies for the Characterization of the Quality of Dairy Products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:237-275. [PMID: 28427534 DOI: 10.1016/bs.afnr.2016.12.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Physicochemical, textural, sensory, etc., methods have been used to evaluate the quality and authenticity of milk and dairy products. Despite the importance of these standard methods, they are expensive and time consuming. Recently, spectroscopic methods have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any on-line monitoring system. This chapter gave examples of the application of the most commonly traditional methods for the determination of the quality of milk and dairy products. A special focus is devoted to the use of infrared and fluorescence spectroscopies for the evaluation of the quality of dairy products.
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18
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Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.05.041] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Zhu C, Brown C, Gillies G, Watkinson P, Bronlund J. Characterizing the rheological properties of mozzarella cheese at shear rate and temperature conditions relevant to pizza baking. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.037] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Bähler B, Nägele M, Weiss J, Hinrichs J. Temperature and Time-Dependent Relaxation of Compressed Cheese Curd Cubes: Effect on Structuring of Pasta-Filata Cheese. J Texture Stud 2015. [DOI: 10.1111/jtxs.12160] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Balz Bähler
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
| | - Michaela Nägele
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 25 Stuttgart Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology (150e); Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstr. 21 D-70599 Stuttgart Germany
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Sharma P, Dessev TT, Munro PA, Wiles PG, Gillies G, Golding M, James B, Janssen P. Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.03.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Patarin J, Galliard H, Magnin A, Goldschmidt B. Vane and plate–plate rheometry of cheeses under oscillations and large strains: A comparative study and experimental conditions analysis. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.04.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Banville V, Morin P, Pouliot Y, Britten M. Shreddability of pizza Mozzarella cheese predicted using physicochemical properties. J Dairy Sci 2014; 97:4097-110. [DOI: 10.3168/jds.2014-8040] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Accepted: 03/15/2014] [Indexed: 11/19/2022]
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