1
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Digvijay, Kelly AL, Lamichhane P. Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37971852 DOI: 10.1080/10408398.2023.2277357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
Temperature-mediated preservation techniques offer a simple, scalable, effective, and fairly efficient method of long-term storage of food products. In order to ensure the uninterrupted availability of cheese across the globe, a critical understanding of its techno-functional properties as affected by freezing and frozen storage is essential. Detailed studies of temperature-mediated molecular dynamics are available for relatively simpler and homogeneous systems like pure water, proteins, and carbohydrates. However, for heterogeneous systems like cheese, inter-component interactions at sub-zero temperatures have not been extensively covered. Ice crystallization during freezing causes dehydration of caseins and the formation of concentration gradients within the cheese matrix, causing undesirable changes in texture-functional attributes, but findings vary due to experimental conditions. A suitable combination of sample size, freezing rate, aging, and tempering can extend the shelf life of high- and low-moisture Mozzarella cheese. However, limited studies on other cheeses suggest that effects and suitability differ by cheese type, in most cases adversely affecting texture and functional attributes. This review presents an overview of the understanding of the effects of refrigeration, freezing techniques, and frozen storage on structural components of cheese, most prominently Mozzarella cheese, and the corresponding impact on microstructure and functionality. Also included are the mechanism of ice formation and relevant mathematical models for estimation of the thermophysical properties of cheese to assist in designing optimized schemes for their frozen storage. The review also highlights the lack of unanimity in critical understanding concerning the effect of freezing on the long-term storage of Mozzarella cheese with respect to its functionality.
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Affiliation(s)
- Digvijay
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Prabin Lamichhane
- Department of Food Chemistry and Technology, Teagasc Food Research Center, Fermoy, Cork, Ireland
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2
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Biegalski J, Cais-Sokolińska D. Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms. Foods 2023; 12:foods12091766. [PMID: 37174304 PMCID: PMC10177789 DOI: 10.3390/foods12091766] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/18/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
The presented study analyzed the possibility of pasta filata cheese production using sheep's milk powder in different forms and substitution amounts with fresh cow's milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep's milk powder and reconstituted sheep's milk were used for partial substitution with fresh cow's milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep's milk in the form of powder in the mixture, the lower the cheese's moisture content. The fat and protein content in the whey after the production of cheeses from mixtures was lower than after the production of cheeses from reconstituted sheep's milk only. Cheeses produced entirely from reconstituted sheep's milk displayed the highest fat loss. The greatest cheese yield was observed for cheeses from mixtures with sheep's milk powder and entirely from reconstituted sheep's milk. Pasta filata cheeses made from a mixture of cow's milk and sheep's milk powder that was not reconstituted were much less acceptable to consumers than reconstituted milk powder cheeses, especially those with 40% and 30% added powder. Sensory profile analysis showed that the addition of sheep's milk to the mixture, regardless of the form, affected the appearance, consistency, and flavor of the produced pasta filata cheeses. Mixing cow's milk with sheep's milk powder created the possibility of modeling the final cheese quality and yield.
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Affiliation(s)
- Jakub Biegalski
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland
| | - Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland
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3
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Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Akarca G, Yildirim G. Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3408-3418. [PMID: 35875239 PMCID: PMC9304467 DOI: 10.1007/s13197-021-05324-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/02/2021] [Accepted: 11/09/2021] [Indexed: 06/15/2023]
Abstract
The aim of the study was evaluating the effect of probiotic bacteria on chemical values, texture profile and sensory attributes of Mozzarella cheese which produced from cow and buffalo milk during the storage. The acidity, dry matter content, amount of protein and ripening index of sample increased throughout the storage (P < 0.05). Storage time influenced acidity, dry matter content, amount of protein and ripening index of samples (P < 0.001). Lightness and redness decreased while yellowness increased (P < 0.05). Storage time influenced lightness and yellowness of samples (P < 0.001). TPA parameters increased. The count of Lactobacillus acidophilus increased during the storage (P < 0.05) but Bifidobacterium lactis spp. animalis count increased first 14 days of storage and later decreased (P < 0.05). The samples produced from buffalo milk by adding probiotic bacteria had the highest sensory scores.
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Affiliation(s)
- Gökhan Akarca
- Department of Food Engineering, Engineering Faculty, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey
| | - Gamze Yildirim
- Department of Food Engineering, Engineering Faculty, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey
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5
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Mazinani S, Motamedzadegan A, Nghizadeh Raeisi S, Alimi M. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00973-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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Feng R, Barjon S, van den Berg FW, Lillevang SK, Ahrné L. Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110690] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Cincotta F, Condurso C, Tripodi G, Merlino M, Prestia O, Stanton C, Verzera A. Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110845] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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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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9
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Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110391] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Bista A, Tobin JT, O’Donnell CP, O’Shea N. Monitoring Viscosity and Total Solids Content of Milk Protein Concentrate Using an Inline Acoustic Flowmeter at Laboratory Scale. Foods 2020; 9:foods9091310. [PMID: 32957538 PMCID: PMC7554928 DOI: 10.3390/foods9091310] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 11/16/2022] Open
Abstract
Control of milk concentrate viscosity and total solids (TS) content prior to spray drying can improve dairy ingredient manufacture. However, the availability of hygienic and appropriately pressure rated process viscometers for inline monitoring of viscosity is limited. An acoustic flowmeter (FLOWave) is an inline process analytical technology (PAT) tool that measures changes in acoustic signals in response to changes in liquid properties (i.e., acoustic transmission (AT), acoustic impedance (AI), temperature and volume flowrate). In this study, an acoustic flowmeter is evaluated as an inline PAT tool for monitoring viscosity of milk protein concentrate (MPC85), protein and TS content of (MPC85), and standardised MPC (sMPC). Laboratory scale experiments were carried out at 45 °C for five different concentrations (4–21%) of MPC85 and sMPC. Results showed that AT decreased with an increase in MPC85 viscosity (e.g., AT was 98.79 ± 0.04% and 86.65 ± 0.17% for 4% and 21% TS content, respectively). Non-linear regression was carried out to develop a relationship between AT and offline viscosity (R2 (coefficient of determination) value = 0.97 and standard error of prediction = 1.86 mPa·s). AI was observed to increase at higher protein and TS content which was dependent on protein to total solid ratio (P_TSR). Multiple linear regression was carried out to develop the relationship between AI, protein content, TS content and P_TSR. Results demonstrated that AI could be used to monitor the protein and TS content of milk protein concentrate (R2 > 0.96). Overall this study demonstrated the potential of an inline acoustic flowmeter for monitoring process viscosity, protein and TS during dairy concentrate processing.
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Affiliation(s)
- Archana Bista
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, P61 C996 Fermoy, Ireland; (A.B.); (J.T.T.); (N.O.)
- School of Biosystems and Food Engineering, University College Dublin, Belfield, D4 Dublin, Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, P61 C996 Fermoy, Ireland; (A.B.); (J.T.T.); (N.O.)
| | - Colm P. O’Donnell
- School of Biosystems and Food Engineering, University College Dublin, Belfield, D4 Dublin, Ireland
- Correspondence: colm.o’
| | - Norah O’Shea
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, P61 C996 Fermoy, Ireland; (A.B.); (J.T.T.); (N.O.)
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11
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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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12
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Alinovi M, Mucchetti G. Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109137] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Abstract
With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas the yield and dry matter did not differ significantly between K-cheeses and controls. After 3 months of ripening (T3), the distribution of the Na cations (Na) was centripetal, with a higher Na concentration in the outer (0-3 cm of depth) layer, whereas the K cations (K) seemed to diffuse into the cheese more rapidly and homogeneously. Starting from the 6th month (T6), the distribution of both Na and K was stabilized through the different cheese layers. The use of the brine with the highest concentration of potassium (53.8% K) enabled us to successfully halve the Na content compared to the controls whereas, with the other brines, the reduction of Na was below 30%. At the end of ripening (T9), all the cheeses were without defects and the partial substitution of Na with K did not impact on the chemical composition, microbiological characteristics and ripening process. The sensory evaluation did not show any difference between K-salted and control cheeses in discriminant analysis.
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14
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Faccia M, Gambacorta G, Natrella G, Caponio F. Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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15
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Panthi RR, Kelly AL, Sheehan JJ, Bulbul K, Vollmer AH, McMahon DJ. Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure. J Dairy Sci 2019; 102:177-189. [DOI: 10.3168/jds.2018-15039] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Accepted: 09/17/2018] [Indexed: 11/19/2022]
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16
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Alinovi M, Cordioli M, Francolino S, Locci F, Ghiglietti R, Monti L, Tidona F, Mucchetti G, Giraffa G. Effect of fermentation-produced camel chymosin on quality of Crescenza cheese. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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17
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Fan F, Liu M, Shi P, Xu X, Lu W, Wang Z, Du M. Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates. Food Sci Nutr 2018; 6:1196-1203. [PMID: 30065820 PMCID: PMC6060896 DOI: 10.1002/fsn3.657] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 11/25/2022] Open
Abstract
Milk protein concentrate (MPC) is a widely used material in the food industry. However, despite its widespread use, the mechanism underlying the decreased solubility of MPC that occurs during storage has not yet been clarified. In this study, the solubility changes, protein cross-linking, and Maillard reaction and the relationships between them were investigated in modified MPC powders (MMPC) containing different concentrations of protein and/or lactose stored at 50°C for 15-45 days. The results demonstrated that both the protein and lactose contents affected solubility. The proteins interacted through hydrogen bonding, disulfide bonding, hydrophobic interactions, and nondisulphide covalent bonding, which led to cross-linking. The Maillard reaction promoted protein cross-linking and was in turn influenced by protein cross-linking. The Maillard reaction was slower when the degree of protein cross-linking was greater. These results improve our understanding of the mechanism leading to poor solubility of MPC powders during storage.
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Affiliation(s)
- Fengjiao Fan
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Meng Liu
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Pujie Shi
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Xianbing Xu
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Weihong Lu
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Zhenyu Wang
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Ming Du
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
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18
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Soodam K, Guinee TP. The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12502] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kevany Soodam
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork P61 C996 Ireland
- Dairy Processing Technology Centre (DPTC); Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork P61 C996 Ireland
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19
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Smith JR, Carr AJ, Golding M, Reid D. Mozzarella Cheese – A Review of the Structural Development During Processing. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9511-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Smith JR, Hindmarsh JP, Carr AJ, Golding MD, Reid D. Molecular drivers of structural development in Mozzarella cheese. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Milk protein concentrates: opportunities and challenges. Journal of Food Science and Technology 2017; 54:3010-3024. [PMID: 28974785 DOI: 10.1007/s13197-017-2796-0] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2017] [Accepted: 08/10/2017] [Indexed: 10/19/2022]
Abstract
Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider applications in the food industry as compared to other protein-rich dried products such as casein, caseinates and whey protein concentrates and isolates. Apart from the processing factors, the protein content of a MPC also decides its solubility. Solubility is a pre-requisite property of MPCs on which its other functional properties are majorly depended. Further, there is a confusion about the term MPC itself in the literature. An attempt has been made to describe MPC and provide an understanding on the manufacture of MPCs. Further, mechanisms of insolubility, factors affecting solubility of MPCs and an insight into the recently evolved strategies for overcoming the challenges related to their poor heat stability and solubility have been reviewed. Potential applications of MPC to be utilized as a novel ingredient in food industry are also outlined.
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22
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Technological tools to include whey proteins in cheese: Current status and perspectives. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Smith JR, Vogt SJ, Seymour JD, Carr AJ, Codd SL. Probing water migration in Mozzarella cheese during maturation and heating utilizing magnetic resonance techniques. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Salek RN, Černíková M, Pachlová V, Bubelová Z, Konečná V, Buňka F. Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.026] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Palatnik DR, Aldrete Herrera P, Rinaldoni AN, Ortiz Basurto RI, Campderrós ME. Development of reduced-fat cheeses with the addition of Agave fructans. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12334] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Diana R Palatnik
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CCT-CONICET); Facultad de Química, Bioquímica y Farmacia (UNSL); Ejército de los Andes 950-5700 San Luis Argentina
| | - Pamela Aldrete Herrera
- Laboratorio Integral de Investigación en Alimentos; Instituto Tecnológico de Tepic; Av. Tecnológico 2595 Col. Lagos del Country C.P 63175 Tepic Nayarit Mexico
| | - Ana N Rinaldoni
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CCT-CONICET); Facultad de Química, Bioquímica y Farmacia (UNSL); Ejército de los Andes 950-5700 San Luis Argentina
| | - Rosa I Ortiz Basurto
- Laboratorio Integral de Investigación en Alimentos; Instituto Tecnológico de Tepic; Av. Tecnológico 2595 Col. Lagos del Country C.P 63175 Tepic Nayarit Mexico
| | - Mercedes E Campderrós
- Instituto de Investigaciones en Tecnología Química (INTEQUI-CCT-CONICET); Facultad de Química, Bioquímica y Farmacia (UNSL); Ejército de los Andes 950-5700 San Luis Argentina
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Agarwal S, Beausire RLW, Patel S, Patel H. Innovative uses of milk protein concentrates in product development. J Food Sci 2015; 80 Suppl 1:A23-9. [PMID: 25757895 DOI: 10.1111/1750-3841.12807] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Accepted: 01/14/2015] [Indexed: 11/28/2022]
Abstract
Milk protein concentrates (MPCs) are complete dairy proteins (containing both caseins and whey proteins) that are available in protein concentrations ranging from 42% to 85%. As the protein content of MPCs increases, the lactose levels decrease. MPCs are produced by ultrafiltration or by blending different dairy ingredients. Although ultrafiltration is the preferred method for producing MPCs, they also can be produced by precipitating the proteins out of milk or by dry-blending the milk proteins with other milk components. MPCs are used for their nutritional and functional properties. For example, MPC is high in protein content and averages approximately 365 kcal/100 g. Higher-protein MPCs provide protein enhancement and a clean dairy flavor without adding significant amounts of lactose to food and beverage formulations. MPCs also contribute valuable minerals, such as calcium, magnesium, and phosphorus, to formulations, which may reduce the need for additional sources of these minerals. MPCs are multifunctional ingredients and provide benefits, such as water binding, gelling, foaming, emulsification, and heat stability. This article will review the development of MPCs and milk protein isolates including their composition, production, development, functional benefits, and ongoing research. The nutritional and functional attributes of MPCs are discussed in some detail in relation to their application as ingredients in major food categories.
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Affiliation(s)
- Shantanu Agarwal
- Dairy Management Inc, 10255 West Higgins Road, Suite 900, Rosemont, IL, 60018-5616, U.S.A
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Uluko H, Liu L, Lv JP, Zhang SW. Functional Characteristics of Milk Protein Concentrates and Their Modification. Crit Rev Food Sci Nutr 2015; 56:1193-208. [DOI: 10.1080/10408398.2012.758625] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Calvano CD, Monopoli A, Loizzo P, Faccia M, Zambonin C. Proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1609-1617. [PMID: 22931122 DOI: 10.1021/jf302999s] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Milk and cheese are expensive foodstuffs, and their consumption is spread among the population because of their high nutritional value; for this reason they are often subjected to adulterations. Among the common illegal practices, the addition of powdered derivatives seems very difficult to detect because the adulterant materials have almost the same chemical composition of liquid milk. However, the high temperatures (180-200 °C) used for milk powder production could imply the occurrence of some protein modifications (e.g., glycation, lactosylation, oxidation, deamidation, dehydration). The modified proteins or peptides could then be used as markers for the presence of powdered milk. In this work, matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) was employed to analyze tryptic digests relevant to samples of raw liquid (without heat treatment), commercial liquid, and powdered cow's milk. Samples were subjected to two-dimensional gel electrophoresis (2-DE); differences among liquid and powder milk were detected at this stage and eventually confirmed by MALDI analysis of the in gel digested proteins. Some diagnostic peptides of powdered milk, attributed to modified whey proteins and/or caseins, were identified. Then, a faster procedure was optimized, consisting of the separation of caseins from milk whey and the subsequent in-solution digestion of the two fractions, with the advantage of obtaining almost the same information in a limited amount of time. Finally, analyses were carried out with the fast procedure on liquid milk samples adulterated with powdered milk at different percentages, and diagnostic peptides were detected down to 1% of adulteration level.
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Wadhwani R, McManus W, McMahon D. Improvement in melting and baking properties of low-fat Mozzarella cheese. J Dairy Sci 2011; 94:1713-23. [DOI: 10.3168/jds.2010-3952] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2010] [Accepted: 12/31/2010] [Indexed: 11/19/2022]
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