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Finnegan EW, Goulding DA, O'Callaghan TF, O'Mahony JA. From lab-based to in-line: Analytical tools for the characterization of whey protein denaturation and aggregation-A review. Compr Rev Food Sci Food Saf 2024; 23:e13289. [PMID: 38343297 DOI: 10.1111/1541-4337.13289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/14/2023] [Accepted: 12/11/2023] [Indexed: 02/15/2024]
Abstract
Whey protein denaturation and aggregation have long been areas of research interest to the dairy industry, having significant implications for process performance and final product functionality and quality. As such, a significant number of analytical techniques have been developed or adapted to assess and characterize levels of whey protein denaturation and aggregation, to either maximize processing efficiency or create products with enhanced functionality (both technological and biological). This review aims to collate and critique these approaches based on their analytical principles and outline their application for the assessment of denaturation and aggregation. This review also provides insights into recent developments in process analytical technologies relating to whey protein denaturation and aggregation, whereby some of the analytical methods have been adapted to enable measurements in-line. Developments in this area will enable more live, in-process data to be generated, which will subsequently allow more adaptive processing, enabling improved product quality and processing efficiency. Along with the applicability of these techniques for the assessment of whey protein denaturation and aggregation, limitations are also presented to help assess the suitability of each analytical technique for specific areas of interest.
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Affiliation(s)
- Eoin W Finnegan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - David A Goulding
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - T F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Dairy Processing Technology Centre, University College Cork, Cork, Ireland
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2
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Developing an optical backscatter method for determining casein micelle particle size in heated milk. Food Res Int 2022; 161:111745. [DOI: 10.1016/j.foodres.2022.111745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 07/19/2022] [Accepted: 07/25/2022] [Indexed: 11/20/2022]
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3
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Teneva‐Angelova T, Balabanova T, Boyanova P, Beshkova D. Traditional Balkan fermented milk products. Eng Life Sci 2018; 18:807-819. [PMID: 32624874 PMCID: PMC6999267 DOI: 10.1002/elsc.201800050] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 07/16/2018] [Accepted: 08/07/2018] [Indexed: 11/08/2022] Open
Abstract
Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food-microbe combinations, there are thousands of different types of fermented milk products - yoghurts, yogurt-like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt "kiselo mlyako", whose anti-aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.
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Affiliation(s)
- Tsvetanka Teneva‐Angelova
- Laboratory of Applied BiotechnologiesDepartment Applied MicrobiologyThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
| | - Tatyana Balabanova
- Department of Technology of Milk and Milk ProductsUniversity of Food TechnologiesPlovdivBulgaria
| | - Petya Boyanova
- Department of Technology of Milk and Milk ProductsUniversity of Food TechnologiesPlovdivBulgaria
| | - Dora Beshkova
- Laboratory of Applied BiotechnologiesDepartment Applied MicrobiologyThe Stephan Angeloff Institute of MicrobiologyBulgarian Academy of SciencesPlovdivBulgaria
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4
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Panikuttira B, O'Shea N, Tobin JT, Tiwari BK, O'Donnell CP. Process analytical technology for cheese manufacture. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13806] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bhavya Panikuttira
- School of Biosystems and Food Engineering; University College Dublin; Belfield D4 Dublin Ireland
| | - Norah O'Shea
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy Co.Cork Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy Co.Cork Ireland
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Ashtown D15 Dublin Ireland
| | - Colm P. O'Donnell
- School of Biosystems and Food Engineering; University College Dublin; Belfield D4 Dublin Ireland
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5
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Taterka H, Castillo M. The effect of whey protein denaturation on light backscatter and particle size of the casein micelle as a function of pH and heat-treatment temperature. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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6
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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]
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8
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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]
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9
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García V, Rovira S, Boutoial K, Ferrandini E, López Morales MB. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:552-559. [PMID: 23818311 DOI: 10.1002/jsfa.6292] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 06/06/2013] [Accepted: 07/01/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The increase in the demand for goat's cheese throughout the world has encouraged research into the development of new related products with different textural characteristics. The aim of this work was to study the effect of three commercial starter cultures through the assessment of physicochemical and textural characteristics of goat's milk cheeses made with vegetable coagulant (Cynara cardunculus) during ripening. RESULTS Use of the different starter cultures produced a significant effect (P < 0.05) on moisture, proteins, pH, nitrogen fractions and hardness of the cheeses. Results show that the addition of mesophilic starters ensures the correct acidification rate and produced cheeses with lower pH values and greater hardness. Use of thermophilic starter cultures produces cheeses with less instrumental hardness and the use of mixed cultures produced less proteolysis. CONCLUSION These results are found useful for selecting the most suitable starter for the development of new goat's cheeses.
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Affiliation(s)
- Víctor García
- Food Science and Technology Department, University of Murcia, Campus de Espinardo, 30100, Murcia, Spain
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Ferragina A, Cipolat-Gotet C, Cecchinato A, Bittante G. The use of Fourier-transform infrared spectroscopy to predict cheese yield and nutrient recovery or whey loss traits from unprocessed bovine milk samples. J Dairy Sci 2013; 96:7980-90. [DOI: 10.3168/jds.2013-7036] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Accepted: 08/13/2013] [Indexed: 11/19/2022]
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11
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Rovira S, Garcia V, Laencina J, López MB. Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12050] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Silvia Rovira
- Department of Food Science and Technology; Veterinary Faculty; University of Murcia; Espinardo; E-30071; Murcia; Spain
| | - Victor Garcia
- Department of Food Science and Technology; Veterinary Faculty; University of Murcia; Espinardo; E-30071; Murcia; Spain
| | - Jose Laencina
- Department of Food Science and Technology; Veterinary Faculty; University of Murcia; Espinardo; E-30071; Murcia; Spain
| | - Maria Belen López
- Department of Food Science and Technology; Veterinary Faculty; University of Murcia; Espinardo; E-30071; Murcia; Spain
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Rovira S, García V, Ferrandini E, Carrión J, Castillo M, López MB. Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions. J Dairy Sci 2012; 95:6320-31. [PMID: 22981571 DOI: 10.3168/jds.2012-5561] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2012] [Accepted: 07/12/2012] [Indexed: 11/19/2022]
Abstract
The applicability of a light backscatter sensor with a large field of view was tested for on-line monitoring of coagulation and syneresis in a goat cheese (Murcia al Vino) manufactured under industrial conditions. Cheesemaking was carried out concurrently in a 12-L pilot vat and a 10,000-L industrial vat following the normal cheesemaking protocol. Cheese moisture, whey fat content, hardness, springiness, and adhesiveness were measured during syneresis. The results obtained show that cutting time is best predicted by considering the coagulation ratio at the inflection point and the percentage increase in the ratio during coagulation, with no need for the first derivative. The large field of view reflectance ratio provided good results for the prediction of moisture content, yield, hardness, springiness, and adhesiveness of the final cheese.
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Affiliation(s)
- S Rovira
- Department of Food Science and Technology, Veterinary Faculty, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia, Espinardo, E-30071, Murcia, Spain.
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Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0086-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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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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ROVIRA SILVIA, GARCÍA VICTOR, LÓPEZ MARIABELÉN. Application of a Large Field-of-View sensor during coagulation and syneresis in fresh goat cheese manufacture. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00747.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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17
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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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18
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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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19
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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]
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20
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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]
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21
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A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering. Meat Sci 2009; 81:456-66. [DOI: 10.1016/j.meatsci.2008.09.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2008] [Accepted: 09/18/2008] [Indexed: 11/21/2022]
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22
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Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing. ACTA ACUST UNITED AC 2009. [DOI: 10.1007/s11694-009-9073-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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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]
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24
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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]
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25
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Woodcock T, Fagan CC, O’Donnell CP, Downey G. Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0033-y] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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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.
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Affiliation(s)
- Colette C Fagan
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland.
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27
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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.
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Affiliation(s)
- C C Fagan
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland.
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28
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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.
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Affiliation(s)
- C D Everard
- Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland.
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