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Ahmadi E, Vasiljevic T, Huppertz T. Influence of Heating Temperature and pH on Acid Gelation of Micellar Calcium Phosphate-Adjusted Skim Milk. Foods 2024; 13:1724. [PMID: 38890952 PMCID: PMC11172180 DOI: 10.3390/foods13111724] [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: 05/09/2024] [Revised: 05/29/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
Micellar calcium phosphate (MCP) plays an important role in maintaining the structure and stability of the casein micelle and its properties during processing. The objective of this study was to investigate how heating (10 min at 80 or 90 °C) at different pH levels (6.3, 6.6, 6.9, or 7.2) impacted the acid-induced gelation of MCP-adjusted milk, containing 67 (MCP67), 100 (MCP100), or 113 (MCP113) % of the original MCP content. The unheated sample MCP100 at pH 6.6 was considered the control. pH acidification to pH 4.5 at 30 °C was achieved with glucono delta-lactone while monitoring viscoelastic behaviour by small-amplitude oscillatory rheology. The partitioning of calcium and proteins between colloidal and soluble phases was also examined. In MCP-depleted skim milk samples, the concentrations of non-sedimentable caseins and whey proteins were higher compared to the control and MCP-enriched skim milk samples. The influence of MCP adjustment on gelation was dependent on pH. Acid gels from sample MCP67 exhibited the highest storage modulus (G'). At other pH levels, MCP100 resulted in the greatest G'. The pH of MCP-adjusted skim milk also impacted the gel properties after heating. Overall, this study highlights the substantial impact of MCP content on the acid gelation of milk, with a pronounced dependency of the MCP adjustment effect on pH variations.
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Affiliation(s)
- Elaheh Ahmadi
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne 8001, Australia (T.V.)
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne 8001, Australia (T.V.)
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne 8001, Australia (T.V.)
- FrieslandCampina, 3818LE Amersfoort, The Netherlands
- Food Quality & Design Group, Wageningen University and Research, 6708WH Wageningen, The Netherlands
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2
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Hamouda MEA, Salunke P. Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations. Foods 2024; 13:447. [PMID: 38338582 PMCID: PMC10855877 DOI: 10.3390/foods13030447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/26/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000) was added at different levels at 4 ± 1 °C. The treatments included control (no rennet), T1 (0.001 mL/rennet), T2 (0.01 mL rennet), and T3 (0.1 mL rennet) treatments, which were incubated for 24 h. The sampling was performed at 0, 1, 2, 6, 12, and 24 h, and the SM after incubation time was heated to 73 °C/16 s to denature the rennet enzyme. Skim milk samples (SMS) (control and rennet-added samples) were evaluated for proximate composition, capillary gel electrophoresis (CGE), hydrodynamic diameter, zeta potential, and rheology at 0, 1, 2, 6, 12, and 24 h. Foaming ability, foaming stability, water-holding capacity (WHC), oil emulsifying activity (OEA), and emulsion stability (ES) were performed at 0, 12, and 24 h of incubation time. There was a significant (p < 0.05) increase in non-proteins by 0.50% and in non-casein nitrogen by 0.81% as incubation progressed. The results showed that aggregation or curd was not formed during storage time. The CGE data indicated that increasing the rennet concentration had a significant (p < 0.05) effect on decreasing κ-CN, and breakdown increased at higher levels of rennet usage. There was a significant (p < 0.05) increase in the hydrodynamic diameter and a decrease in the zeta potential values in rennet-added samples at the end of the incubation time (24 h). The rheological results showed no changes in the storage modulus (G'), loss modulus (G″), or viscosity values. Increasing the rennet amount and storage time led to a significant (p < 0.05) decrease in the foaming ability and foaming stability and a significant (p < 0.05) increase in the oil emulsifying activity and emulsion stability of rennet-added SMS. This study concluded that milk protein functionality can be changed without aggregating or curd formation, and rennet milk can be processed.
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Affiliation(s)
| | - Prafulla Salunke
- Dairy and Food Science Department, Midwest Dairy Foods and Research Center, South Dakota State University, Brookings, SD 57007, USA;
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Bande-De León C, Buendía-Moreno L, Abellán A, Manzi P, Al Mohandes Dridi B, Essaidi I, Aquilanti L, Tejada L. Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles Cynara humilis L. and Onopordum platylepis Murb. Foods 2023; 12:2325. [PMID: 37372535 DOI: 10.3390/foods12122325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/01/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
The rising interest in finding alternatives to animal rennet in cheese production has led to studying the technological feasibility of using and exploiting new species of herbaceous plants. In this research work, and for the first time, freeze-dried extracts from Cynara humilis L. (CH) and Onopordum platylepis Murb. (OP) were studied for mineral and protein content, and their clotting and proteolytic activity were compared to those of Cynara cardunculus L. (CC). The effect of extract concentration (5-40 mg extract/mL), temperature (20-85 °C), pH (5-8), and CaCl2 concentration (5-70 mM) on the milk clotting activity (MCA) of CC, CH and OP extracts was evaluated. The MCA values were significantly higher in CC at the same extract concentration. The extract that showed the most significant increase in clotting activity due to increased temperature was OP, with maximum activity at 70 °C. The pH value for maximum milk clotting was 5.0 for both CC and CH, whereas, in the case of OP, the pH value was 5.5. CaCl2 enhanced the clotting capacity of the extracts, particularly for OP and CH. Furthermore, proteolytic activity (PA) and the hydrolysis rate increased with increasing time and enzyme concentration, with CC being the extract that achieved the highest caseinolytic activity.
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Affiliation(s)
- Cindy Bande-De León
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Laura Buendía-Moreno
- Department of Food Science and Technology, Veterinary Faculty, University of Murcia, 30071 Murcia, Spain
| | - Adela Abellán
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
| | - Pamela Manzi
- CREA, Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
| | - Bouthaina Al Mohandes Dridi
- Research Laboratory of Agrobiodiversity and Ecotoxicology LR21AGR02, High Agronomic Institute of Chott-Mariem, University of Sousse, Sousse 4042, Tunisia
| | - Ismahen Essaidi
- Research Laboratory of Agrobiodiversity and Ecotoxicology LR21AGR02, High Agronomic Institute of Chott-Mariem, University of Sousse, Sousse 4042, Tunisia
| | - Lucia Aquilanti
- Departament of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Luis Tejada
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Campus de los Jerónimos, 30107 Murcia, Spain
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4
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Oliveira JP, Nascimento YA, Amorim KP, Gonçalves LR, Freitas LB, Silva AF, Ferreira OP, Ramos MV, Souza PF, Oliveira JS, Neto NA, Mendonça LG, Zambelli RA, Freitas CD. Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking. Food Chem 2023; 403:134319. [DOI: 10.1016/j.foodchem.2022.134319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022]
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5
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Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Ayu IL, Ha HK, Yang DH, Lee WJ, Lee MR. Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties. Food Sci Anim Resour 2021; 41:894-904. [PMID: 34632407 PMCID: PMC8460329 DOI: 10.5851/kosfa.2021.e45] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/12/2021] [Accepted: 08/18/2021] [Indexed: 11/30/2022] Open
Abstract
Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25°C to 40°C for 10 min and holding times from 5 to 30 min at 25°C. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods.
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Affiliation(s)
- Istifiani Lola Ayu
- Department of Food and Nutrition, Daegu
University, Gyeongsan 38453,
Korea
| | - Ho-Kyung Ha
- Department of Animal Science and
Technology, Sunchon National University, Sunchon
57922, Korea
- Interdisciplinary Program in IT-Bio
Convergence System, Sunchon National University,
Sunchon 57922, Korea
| | - Dong-Hun Yang
- Department of Food and Nutrition, Daegu
University, Gyeongsan 38453,
Korea
| | - Won-Jae Lee
- Department of Animal Bioscience (Institute
of Agriculture and Life Science), Gyeongsang National
University, Jinju 52828, Korea
| | - Mee-Ryung Lee
- Department of Food and Nutrition, Daegu
University, Gyeongsan 38453,
Korea
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7
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Yan B, Davachi SM, Ravanfar R, Dadmohammadi Y, Deisenroth TW, Pho TV, Odorisio PA, Darji RH, Abbaspourrad A. Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106414] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Alavi F, Momen S. Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104709] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Manuelian CL, Boselli C, Vigolo V, Giangolini G, De Marchi M. Effects of animal versus vegetal rennet on milk coagulation traits in Mediterranean buffalo bulk milk. J Dairy Sci 2020; 103:4958-4964. [PMID: 32278557 DOI: 10.3168/jds.2019-17208] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Accepted: 02/11/2020] [Indexed: 11/19/2022]
Abstract
Given consumer interest in Mozzarella di latte di Bufala and other cheeses, and the growing interest of the cheese industry in offering products adequate for lactovegetarian consumers, this study aimed to compare clotting capacity of vegetal and animal rennet in buffalo milk. Milk coagulation properties of 1,261 buffalo bulk milk samples collected during milk quality testing were assessed by lactodynamography using commercial animal (75% chymosin and 25% bovine pepsin) and vegetal (Cynara cardunculus) rennets. Chemical composition of milk samples was predicted by MilkoScan (Foss Analytics, Hillerød, Denmark) calibrated with specific buffalo standards. Rennet effect (animal versus vegetal) was statistically analyzed with a paired t-test. Fat, protein, and lactose contents of milk samples were 7.94%, 4.52%, and 4.80%, respectively. A similar variability of milk coagulation properties was observed with both rennets, with the exception of greater variability of curd firmness at 30 min after the addition of vegetal rennet compared with animal rennet (73 and 26%, respectively). On average, when using plant rennet, milk started to coagulate and reached the 20-mm coagulum 12 ± 0.22 min and 1.9 ± 0.20 min, respectively, later than with animal rennet. Thirty minutes after rennet addition, curds were almost twice as firm in animal as in vegetal rennet (difference of 23.92 ± 0.66 mm). However, curd firmness at 60 min was only 1.21 ± 0.39 mm thicker with vegetal than with animal rennet. Moreover, when using animal rennet, 99.52% of samples started coagulating within the first 30 min of analysis, whereas only 70.42% did so when using vegetal rennet. We conclude that vegetal rennet has the capacity to coagulate buffalo milk, achieving a similar curd firmness to that of animal rennet at 60 min. Further studies are needed to evaluate the sensory characteristics and consumer acceptability of Mozzarella di latte di Bufala processed with vegetal rennet.
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Affiliation(s)
- C L Manuelian
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy.
| | - C Boselli
- Istituto Zooprofilattico Sperimentale del Lazio e della Toscana "M. Aleandri"-National Reference Centre for Ovine and Caprine Milk and Dairy Products Quality (C.Re.L.D.O.C.), 00178 Rome, Italy
| | - V Vigolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
| | - G Giangolini
- Istituto Zooprofilattico Sperimentale del Lazio e della Toscana "M. Aleandri"-National Reference Centre for Ovine and Caprine Milk and Dairy Products Quality (C.Re.L.D.O.C.), 00178 Rome, Italy
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro (PD), Italy
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10
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Li Z, Scott K, Otter D, Zhou P, Hemar Y. Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet. J Dairy Sci 2018; 101:4869-4878. [DOI: 10.3168/jds.2017-14050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Accepted: 01/17/2018] [Indexed: 11/19/2022]
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11
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Cardoon-based rennets for cheese production. Appl Microbiol Biotechnol 2018; 102:4675-4686. [PMID: 29696340 DOI: 10.1007/s00253-018-9032-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 04/16/2018] [Accepted: 04/16/2018] [Indexed: 10/17/2022]
Abstract
The use of crude aqueous extracts of Cynara cardunculus flowers as coagulants in the production of high-quality sheep and goat cheeses-as are the cases of several Portuguese and Spanish cheese varieties with Protected Designation of Origin status-has been maintained since ancient times. The unique rheological attributes and sensory properties characteristic of these cheeses have always suggested that this plant coagulant (and, therefore, its isolated milk-clotting proteases) could be used as alternative rennet in the dairy industry, particularly suited for the production of sheep and goat cheeses. However, the lack of standardization of C. cardunculus crude flower extracts, whose quality and performance depends on numerous factors, has always hampered the application of this plant rennet in industrial production scales. To overcome these limitations, and to aim at developing more effective solutions with potential for scalability of production and commercial application, several strategies have been undertaken in more recent years to establish new cardoon-based rennets. This review provides an overview on these developments and on the currently available solutions, which range from producing standardized formulations of native cardoon enzymes, to the optimization of the heterologous production of cardosins and cyprosins to generate synthetic versions of these milk-clotting enzymes. Challenges and emerging opportunities are also discussed.
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12
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Ben Amira A, Besbes S, Attia H, Blecker C. Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1289959] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Amal Ben Amira
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Souhail Besbes
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Hamadi Attia
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
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13
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Freitas CD, Leite HB, Oliveira JP, Amaral JL, Egito AS, Vairo-Cavalli S, Lobo MD, Monteiro-Moreira AC, Ramos MV. Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora. Food Res Int 2016; 87:50-59. [DOI: 10.1016/j.foodres.2016.06.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 10/21/2022]
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14
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Hailu Y, Hansen EB, Seifu E, Eshetu M, Ipsen R. Factors influencing the gelation and rennetability of camel milk using camel chymosin. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Beigomi M, Mohammadifar MA, Hashemi M, rohani MG, Senthil K, Valizadeh M. Biochemical and rheological characterization of a protease from fruits of Withania coagulans with a milk-clotting activity. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0247-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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16
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Shah MA, Mir SA, Paray MA. Plant proteases as milk-clotting enzymes in cheesemaking: a review. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0144-3] [Citation(s) in RCA: 111] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Hussain I, Grandison AS, Bell AE. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk. 1: Rheology and microstructure. Food Chem 2012; 134:1500-8. [DOI: 10.1016/j.foodchem.2012.03.062] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2011] [Revised: 02/02/2012] [Accepted: 03/14/2012] [Indexed: 10/28/2022]
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18
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HABIB RAIHAN, WILBEY RODNEYANDREW, GRANDISON ALISTAIRSTEVEN. Pressing technique and its effect on the quality of Dhaka cheese. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00827.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Ong L, Dagastine RR, Auty MAE, Kentish SE, Gras SL. Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0033-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Madbouly SA, Otaigbe JU. Recent advances in synthesis, characterization and rheological properties of polyurethanes and POSS/polyurethane nanocomposites dispersions and films. Prog Polym Sci 2009. [DOI: 10.1016/j.progpolymsci.2009.08.002] [Citation(s) in RCA: 215] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Ozcan-Yilsay T, Lee WJ, Horne D, Lucey JA. Effect of Trisodium Citrate on Rheological and Physical Properties and Microstructure of Yogurt. J Dairy Sci 2007; 90:1644-52. [PMID: 17369204 DOI: 10.3168/jds.2006-538] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of trisodium citrate (TSC) on the rheological and physical properties and microstructure of yogurt was investigated. Reconstituted skim milk was heated at 85 degrees C for 30 min, and various concentrations (5 to 40 mM) of TSC were added to the milk, which was then readjusted to pH 6.50. Milk was inoculated with 2% yogurt culture and incubated at 42 degrees C until pH was 4.6. Acid-base titration was used to determine changes in the state of colloidal calcium phosphate (CCP) in milk. Total and soluble Ca contents of the milk were determined. The storage modulus (G') and loss tangent (LT) values of yogurts were measured as a function of pH using dynamic oscillatory rheology. Large deformation rheological properties were also measured. Microstructure of yogurt was observed using confocal scanning laser microscopy, and whey separation was also determined. Addition of TSC reduced casein-bound Ca and increased the solubilization of CCP. The G' value of gels significantly increased with addition of low levels of TSC, and highest G' values were observed in samples with 10 to 20 mM TSC; higher (> 20 mM) TSC concentrations resulted in a large decrease in G' values. The LT of yogurts increased after gelation to attain a maximum at pH approximately 5.1, but no maximum was observed in yogurts made with > or = 25 mM of TSC because CCP was completely dissolved prior to gelation. Partial removal of CCP resulted in an increase in the LT value at pH 5.1. At low TSC levels, the removal of CCP crosslinks may have facilitated greater rearrangement and molecular mobility of the micelle structure, which may have helped to increase G' and LT values of gels by increasing the formation of crosslinks between strands. At high TSC concentrations the micelles were completely disrupted and CCP crosslinks were dissolved, both of which resulted in very weak yogurt gels with large pores obvious in confocal micrographs. Gelation pH and yield stress significantly decreased with the use of high TSC levels. Lowest whey separation levels were observed in yogurt made with 20 mM TSC, and whey separation greatly increased at > 25 mM TSC. In conclusion, low concentrations of TSC improved several important yogurt characteristics, whereas the use of levels that disrupted casein micelles resulted in poor gel properties. We also conclude that the LT maximum observed in yogurts made from heated milk is due to the presence of CCP because the modification of the CCP content altered this peak and the removal of CCP eliminates this feature in the LT profiles.
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Affiliation(s)
- T Ozcan-Yilsay
- Department of Food Engineering, Uludag University, 16059 Gorukle, Bursa, Turkey
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22
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Madadlou A, Khosroshahi A, Mousavi SM, Djome ZE. Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures. J Dairy Sci 2006; 89:2359-64. [PMID: 16772551 DOI: 10.3168/jds.s0022-0302(06)72308-6] [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
The effect of milk coagulation temperature on the composition, microstructure monitored using scanning electron micrographs, opacity measured by a Hunter lab system, and rheological behavior measured by uniaxial compression and small amplitude oscillatory shear were studied. Three treatments of Iranian White cheese were made by applying coagulation temperatures of 34, 37, and 41.5 degrees C during the cheese-making procedure. A higher coagulation temperature resulted in increased fat and protein contents, and decreased the moisture content and ratio of moisture to protein. The highest temperature (41.5 degrees C) had a significant effect on the opacity of Iranian White cheese. Milk coagulation at this temperature decreased the whiteness index (Hunter L value) and increased the yellowness index (Hunter b value) of the aged product compared with cheeses coagulated at lower temperatures. Microstructure of the cheese coagulated at 41.5 degrees C was more compact and undisturbed, reflecting the higher values of stress at fracture and storage modulus measured for this treatment.
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Affiliation(s)
- A Madadlou
- Urmia University, Food Science and Engineering, Urmia, Iran.
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