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Gedik O, Karahan AG. Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage. Food Sci Nutr 2023; 11:7803-7815. [PMID: 38107135 PMCID: PMC10724624 DOI: 10.1002/fsn3.3697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 12/19/2023] Open
Abstract
A novel fermented dairy drink utilizing microbial strains displaying potential probiotic attributes was formulated. The study constituted several experimental cohorts, including Lactiplantibacillus plantarum AB6-25, isolated from a human stool sample; Lacticaseibacillus casei K2, sourced from a koumiss sample; Lacticaseibacillus rhamnosus 3B7, derived from a traditional yogurt sample; and identical lactic acid bacteria (LAB) in combination with yeast (Saccharomyces boulardii T8-3C from chicken feces) strains. Two distinct iterations of probiotic-fermented dairy drinks were generated by introducing subcultured microorganism cultures: LAB strains at a concentration of 1% each (designated as combination A) and a blend of LAB strains at 1% each along with T8-3C at 0.5% (designated as combination B) into both whole and semi-skimmed milk matrices. The fermentation process persisted until the pH reached 4.6 under constant conditions of 37 ± 1°C. Subsequently, the samples were held at 4 ± 1°C for 15 days. The groups' physicochemical, microbiological, and sensory characteristics were determined on days 1, 8, and 15 of storage, and the protein profile was determined. Standardized regression analysis and principal component analysis evaluated the results. Fat content affected the changes in dry matter. pH decreased in all samples during storage, particularly in the yeast group. The microorganism group positively affected syneresis, whereas fat content and the interaction of fat content and the microorganism group had a negative effect. The most critical factor in the decrease in syneresis was the increase in fat content. LAB and yeasts maintained their probiotic effects during storage, with a viability level of approximately 109 and 108 cfu/mL, respectively.
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Affiliation(s)
- Oğuzhan Gedik
- Department of Food Engineering, Faculty of EngineeringSüleyman Demirel UniversityIspartaTurkey
| | - Aynur Gül Karahan
- Department of Food Engineering, Faculty of EngineeringSüleyman Demirel UniversityIspartaTurkey
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2
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Akarca G, Atık A, Atık İ, Denızkara AJ. A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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4
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Kalit S, Tudor Kalit M, Dolenčić Špehar I, Salajpal K, Samaržija D, Anušić J, Rako A. The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese. Foods 2021; 10:690. [PMID: 33804843 PMCID: PMC8063793 DOI: 10.3390/foods10040690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/08/2021] [Accepted: 03/20/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (p < 0.05) and total solids (p < 0.0001) by whey. Both methods of cheese milk standardization caused a significant (p < 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (p < 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (p < 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (p < 0.01). Addition of SMP to cheese milk significantly (p < 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (p = 0.10) sensory score of Lički škripavac cheese.
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Affiliation(s)
- Samir Kalit
- Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (S.K.); (I.D.Š.); (D.S.); (J.A.)
| | - Milna Tudor Kalit
- Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (S.K.); (I.D.Š.); (D.S.); (J.A.)
| | - Iva Dolenčić Špehar
- Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (S.K.); (I.D.Š.); (D.S.); (J.A.)
| | - Krešimir Salajpal
- Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia;
| | - Dubravka Samaržija
- Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (S.K.); (I.D.Š.); (D.S.); (J.A.)
| | - Jasna Anušić
- Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (S.K.); (I.D.Š.); (D.S.); (J.A.)
| | - Ante Rako
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;
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5
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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]
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6
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Panikuttira B, Payne FA, O'Shea N, Tobin JT, O'Callaghan DJ, O'Donnell CP. Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14267] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhavya Panikuttira
- School of Biosystems and Food Engineering University College Dublin Belfield, D4 Dublin Ireland
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Fred A. Payne
- Biosystems and Agricultural Engineering Department University of Kentucky Lexington KY40546Kentucky
| | - Norah O'Shea
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Donal J. O'Callaghan
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Colm P. O'Donnell
- School of Biosystems and Food Engineering University College Dublin Belfield, D4 Dublin Ireland
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7
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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]
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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).
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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
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Gulati A, Galvin N, Hennessy D, McAuliffe S, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP. Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella cheese yield and quality characteristics in mid and late lactation. J Dairy Sci 2018; 101:8737-8756. [DOI: 10.3168/jds.2018-14566] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 06/25/2018] [Indexed: 12/17/2022]
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10
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Panthi RR, Kelly AL, Hennessy D, McAuliffe S, Mateo M, O'Donnell C, O'Callaghan DJ, Sheehan JJ. Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ram R Panthi
- School of Food and Nutritional Sciences; University College Cork; Ireland
- Teagasc Food Research Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences; University College Cork; Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Stephen McAuliffe
- Teagasc Animal and Grassland Research and Innovation Centre; Moorepark, Fermoy, Co.; Cork Ireland
- School of Biological Sciences; Queen's University; Belfast BT7 1NN UK
| | - Maria Mateo
- UCD Schools of Biosystems and Food Engineering; Dublin Ireland
| | - Colm O'Donnell
- UCD Schools of Biosystems and Food Engineering; Dublin Ireland
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Pasquini M, Osimani A, Tavoletti S, Moreno I, Clementi F, Trombetta MF. Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (
Bubalus bubalis
) milk: A three year study. Anim Sci J 2017; 89:176-185. [DOI: 10.1111/asj.12916] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Accepted: 08/03/2017] [Indexed: 11/24/2022]
Affiliation(s)
- Marina Pasquini
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Stefano Tavoletti
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Itzhak Moreno
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
| | - Maria Federica Trombetta
- Dipartimento di Scienze Agrarie Alimentari ed Ambientali Università Politecnica delle Marche Ancona Italy
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Lemes AC, Pavón Y, Lazzaroni S, Rozycki S, Brandelli A, Kalil SJ. A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Schmitt C, Sturm B, Grupa U, Hensel O. Analysis of the influence of different factors on the quality of a curd-whey mixture during pumping. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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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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15
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Felix da Silva D, Matumoto-Pintro PT, Bazinet L, Couillard C, Britten M. Effect of commercial grape extracts on the cheese-making properties of milk. J Dairy Sci 2015; 98:1552-62. [PMID: 25597978 DOI: 10.3168/jds.2014-8796] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Accepted: 11/29/2014] [Indexed: 11/19/2022]
Abstract
Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.2, and 0.3% (wt/vol). The effect of grape extracts on the kinetics of milk clotting, milk gel texture, and syneresis were determined, and model cheeses were produced. Whole grape and grape seed extracts contained a similar concentration of polyphenolic compounds and about twice the amount found in grape skin extracts. Radical scavenging activity was directly proportional to the phenolic compounds content. When added to milk, grape extracts increased rennet-induced clotting time and decreased the clotting rate. Although differences were observed between the extracts, the concentration added to milk was the main factor influencing clotting properties. With increasing concentrations of grape extracts, milk gels showed increased brittleness and reduced firmness. In addition, syneresis of milk gels decreased with increasing concentrations of grape extracts, which resulted in cheeses with a higher moisture content. The presence of grape extracts in milk slightly increased protein recovery in cheese but had no effect on fat recovery. With whole grape or grape seed extracts added to milk at 0.1% (wt/vol), the recovery coefficient for polyphenols was about 0.63, and decreased with increasing extract concentration in milk. Better polyphenol recovery was observed for grape seed extracts (0.87), with no concentration effect. Commercial extracts from whole grape, grape seed, or grape skin can be added to milk in the 0.1 to 0.3% (wt/vol) concentration range to produce cheese with potential health benefits, without a negative effect on cheese yield.
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Affiliation(s)
- Denise Felix da Silva
- Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná 87020-900, Brazil
| | - Paula T Matumoto-Pintro
- Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná 87020-900, Brazil
| | - Laurent Bazinet
- Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada G1V 0A6; Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6
| | - Charles Couillard
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6
| | - Michel Britten
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6; Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3.
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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]
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18
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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]
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19
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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]
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20
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Geng XL, van den Berg FW, Bager AN, Ipsen R. Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Evaluation of a vat wall-mounted image capture system using image processing techniques to monitor curd moisture during syneresis with temperature treatments. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.02.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Mateo MJ, O'Callaghan DJ, O'Donnell CP. Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis. J Dairy Sci 2010; 93:1882-9. [PMID: 20412901 DOI: 10.3168/jds.2009-2777] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2009] [Accepted: 01/18/2010] [Indexed: 11/19/2022]
Affiliation(s)
- M J Mateo
- Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
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23
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Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Mateo M, O’Callaghan D, Everard C, Castillo M, Payne F, O’Donnell C. Validation of a curd-syneresis sensor over a range of milk composition and process parameters. J Dairy Sci 2009; 92:5386-95. [DOI: 10.3168/jds.2009-2363] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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