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Hummel D, Atamer Z, Butz L, Hinrichs J. Reproducing high mechanical load during industrial processing of UHT milk: Effect on frothing capacity. J Dairy Sci 2024:S0022-0302(24)01105-6. [PMID: 39218069 DOI: 10.3168/jds.2024-25291] [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: 06/12/2024] [Accepted: 07/30/2024] [Indexed: 09/04/2024]
Abstract
In this study, possible reasons for an increased level of free fatty acids (FFAs) in Ultra-High Temperature (UHT) treated full fat (3.5% wt/wt) milk and its effect on the frothing properties of milk were investigated. Lipolysis of raw milk from 2 different breeds of cattle (Holstein and Jersey) was induced by mechanical stress and kinetics of lipolysis were compared. Frothing capacity and foam stability of shelf stable milk with different concentrations of FFAs were determined, with a good to medium initial foam volume for up to 4 mEquiv FFA · (100 g fat)-1 fat and poor foam stability with >2 mEquiv FFA · (100 g fat)-1. A combination of mechanical stress and initial condition of fresh raw milk was found to trigger lipolysis and potential sources of mechanical stress during milk processing were identified.
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Affiliation(s)
- Darius Hummel
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany.
| | - Zeynep Atamer
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97333
| | - Lena Butz
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
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Santini G, Klimanova Y, Pucciarelli S, Polzonetti V, Cespi M, Romano Perinelli D, Polidori P, Cognigni L, Fioretti L, Renzi S, Vincenzetti S. Effects of different steam injection conditions on cappuccino's nutritional profile. Food Chem 2023; 428:136757. [PMID: 37413839 DOI: 10.1016/j.foodchem.2023.136757] [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: 02/23/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/08/2023]
Abstract
The quality parameters of cappuccinos prepared with pasteurized milk or ultra-high-temperature milk steam-injected at different temperatures by a professional coffee machine have been assessed. In particular, the protein profile, the content of vitamins and lactose, the lipid peroxidation process, and the involvement of milk proteins in the foam formation were evaluated. The nutritional quality of milk seems not affected by the steam injection treatment carried out at a temperature of 60-65 °C, but at higher temperatures a decrement of lactoperoxidase, vitamin B6 and folic acid was observed. The milk used in cappuccino preparation is very important: pasteurized milk can form a more consistent and lasting foam with respect to ultra-high-temperature milk because of the presence of β-lactoglobulin and lactoferrin, both playing an important role in the foam formation and stability. This work would provide additional information to the coffee industry for the preparation of high nutritional and organoleptic quality cappuccinos.
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Affiliation(s)
- Giuseppe Santini
- School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy; Simonelli Group, Via Emilio Betti, 62020, Belforte del Chienti, MC, Italy
| | - Yulia Klimanova
- School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy
| | - Stefania Pucciarelli
- School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy
| | - Valeria Polzonetti
- School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy
| | - Marco Cespi
- School of Pharmacy, Via Madonna delle Carceri, University of Camerino, 62032 Camerino, MC, Italy
| | - Diego Romano Perinelli
- School of Pharmacy, Via Madonna delle Carceri, University of Camerino, 62032 Camerino, MC, Italy
| | - Paolo Polidori
- School of Pharmacy, Via Madonna delle Carceri, University of Camerino, 62032 Camerino, MC, Italy
| | - Luca Cognigni
- Simonelli Group, Via Emilio Betti, 62020, Belforte del Chienti, MC, Italy
| | - Lauro Fioretti
- Simonelli Group, Via Emilio Betti, 62020, Belforte del Chienti, MC, Italy
| | - Sofia Renzi
- School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine via Gentile III da Varano, University of Camerino, 62032 Camerino, MC, Italy.
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Zakidou P, Varka EM, Paraskevopoulou A. Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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