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Grassi S, Strani L, Alamprese C, Pricca N, Casiraghi E, Cabassi G. A FT-NIR Process Analytical Technology Approach for Milk Renneting Control. Foods 2021; 11:foods11010033. [PMID: 35010158 PMCID: PMC8750718 DOI: 10.3390/foods11010033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/14/2021] [Accepted: 12/20/2021] [Indexed: 01/24/2023] Open
Abstract
The study proposes a process analytical technology (PAT) approach for the control of milk coagulation through near infrared spectroscopy (NIRS), computing multivariate statistical process control (MSPC) charts, based on principal component analysis (PCA). Reconstituted skimmed milk and commercial pasteurized skimmed milk were mixed at two different ratios (60:40 and 40:60). Each mix ratio was prepared in six replicates and used for coagulation trials, monitored by fundamental rheology, as a reference method, and NIRS by inserting a probe directly in the coagulation vat and collecting spectra at two different acquisition times, i.e., 60 s or 10 s. Furthermore, three failure coagulation trials were performed, deliberately changing temperature or rennet and CaCl2 concentration. The comparison with fundamental rheology results confirmed the effectiveness of NIRS to monitor milk renneting. The reduced spectral acquisition time (10 s) showed data highly correlated (r > 0.99) to those acquired with longer acquisition time. The developed decision trees, based on PC1 scores and T2 MSPC charts, confirmed the suitability of the proposed approach for the prediction of coagulation times and for the detection of possible failures. In conclusion, the work provides a robust but simple PAT approach to assist cheesemakers in monitoring the coagulation step in real-time.
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Affiliation(s)
- Silvia Grassi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
| | - Lorenzo Strani
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via Campi 103, 41125 Modena, Italy
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
- Correspondence: ; Tel.: +39-0250319187
| | - Nicolò Pricca
- Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Antonio Lombardo 11, 26900 Lodi, Italy; (N.P.); (G.C.)
| | - Ernestina Casiraghi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Giovanni Celoria 2, 20133 Milan, Italy; (S.G.); (L.S.); (E.C.)
| | - Giovanni Cabassi
- Centro di ricerca Zootecnia e Acquacoltura (CREA-ZA), Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Antonio Lombardo 11, 26900 Lodi, Italy; (N.P.); (G.C.)
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Wu J, Chen S, Wang T, Li H, Sedaghat Doost A, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106757] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Borad S, Singh A, Meena G, Arora S, Raju P, Sabikhi L. Optimization of spray drying of colostrum protein ingredients–A rheological approach. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110247] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Tidona F, Francolino S, Ghiglietti R, Locci F, Brusa G, Alinovi M, Mucchetti G, Giraffa G. Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties. Foods 2020; 9:foods9070928. [PMID: 32674406 PMCID: PMC7404473 DOI: 10.3390/foods9070928] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/09/2020] [Accepted: 07/10/2020] [Indexed: 11/16/2022] Open
Abstract
This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scale, following the industrial process. Control cheese consisted of Crescenza-type cheese produced with 100% whole fresh milk. Compared to control cheese, the substitution of fresh milk with 60-100% of RM deteriorated the coagulation properties and led to a higher moisture retention, whereas, with 40% of RM, the differences were not statistically significant. Cheeses produced with any concentration of RM, although of acceptable quality, differed significantly in terms of sensory properties from control cheese. The addition of colloidal calcium phosphate, or CaCl2 together with a reduction in the size of the curd at cutting, minimized the differences in composition and sensory properties between cheeses produced with 40% RM and control cheese. This study suggested the applicability of 40% RM to obtain Crescenza-type cheese with suitable quality characteristics. The type of product, the technology, the quality, and quantity of the powders are all key factors to be taken into account for a successful application.
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Affiliation(s)
- Flavio Tidona
- CREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, Italy; (F.T.); (S.F.); (R.G.); (F.L.); (G.B.)
| | - Salvatore Francolino
- CREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, Italy; (F.T.); (S.F.); (R.G.); (F.L.); (G.B.)
| | - Roberta Ghiglietti
- CREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, Italy; (F.T.); (S.F.); (R.G.); (F.L.); (G.B.)
| | - Francesco Locci
- CREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, Italy; (F.T.); (S.F.); (R.G.); (F.L.); (G.B.)
| | - Gianluca Brusa
- CREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, Italy; (F.T.); (S.F.); (R.G.); (F.L.); (G.B.)
| | - Marcello Alinovi
- Food and Drug Department, University of Parma, 43100 Parma, Italy; (M.A.); (G.M.)
| | - Germano Mucchetti
- Food and Drug Department, University of Parma, 43100 Parma, Italy; (M.A.); (G.M.)
| | - Giorgio Giraffa
- CREA-ZA, Research Centre for Animal Production and Aquaculture, 26900 Lodi, Italy; (F.T.); (S.F.); (R.G.); (F.L.); (G.B.)
- Correspondence: ; Tel.: +39-0371-45011
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Ejeahalaka KK, On SL. Chemometric studies of the effects of milk fat replacement with different proportions of vegetable oils in the formulation of fat-filled milk powders: Implications for quality assurance. Food Chem 2019; 295:198-205. [DOI: 10.1016/j.foodchem.2019.05.120] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 05/15/2019] [Accepted: 05/17/2019] [Indexed: 10/26/2022]
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6
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Kara R, Ince S. Aflatoxin M1in buffalo and cow milk in Afyonkarahisar, Turkey. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2013; 7:7-10. [DOI: 10.1080/19393210.2013.825646] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Khatkar SK, Gupta VK. Physicochemical and Functional Quality Attributes of Dairy Whitener Prepared from Ultrafiltration Process. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12074] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sunil Kumar Khatkar
- Dairy Technology; National Dairy Research Institute; Karnal Haryana 132001 India
| | - Vijay Kumar Gupta
- Dairy Technology; National Dairy Research Institute; Karnal Haryana 132001 India
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Hussain I, Anwar J, Asi MR, Munawar MA, Kashif M. Aflatoxin M1 contamination in milk from five dairy species in Pakistan. Food Control 2010. [DOI: 10.1016/j.foodcont.2008.12.004] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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van Lent K, Le CT, Vanlerberghe B, Van der Meeren P. Effect of formulation on the emulsion and whipping properties of recombined dairy cream. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2008.04.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Owusu-Apenten R. Colorimetric Analysis of Protein Sulfhydyl Groups in Milk: Applications and Processing Effects. Crit Rev Food Sci Nutr 2005; 45:1-23. [PMID: 15730186 DOI: 10.1080/10408690590900126] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Methods for protein sulfhydryl (SH) group analysis in food systems have been largely overlooked. Nevertheless, changes in SH group concentration affect both physical and nutritional characteristics of high protein foods and ingredients. Food scientists and technologists require improved understanding of protein SH chemistry in order to design processes that minimize loss of thiol groups. This article surveys colorimetric methods for food protein SH group analysis with applications to fluid milk and dried milk powder. Most colorimetric assays (chloromeribenzoate, pyridine disulfide, Nitrobenzo-2-oxa-1,3-diazole, papain reactivation assay, etc.) were found to be inferior to the Ellman method based on the use of 5,5'dithio (bis-2 nitro benzoic acid). Techniques for SH group analysis in fluid milk and dried milk powder are described, along with typical results, their interpretations, and current research related to processing effects and the role of milk SH content on a wider range of technological issues, such as development of cooked flavors, fouling and cleaning of plate heat exchanges, protein-protein interactions, and the storage stability. Finally, a number of areas requiring further research are presented.
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Affiliation(s)
- R Owusu-Apenten
- Department of Food Science, Borland Laboratory, Pennsylvania State University, University Park, Pennsylvania 16802, USA.
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BRITO C, ASTETE MA, PINTO M, MOLINA LH. Maribo cheese manufactured with concentrated milk: characteristics, maturation and yield. INT J DAIRY TECHNOL 2000. [DOI: 10.1111/j.1471-0307.2000.tb02649.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
Because of the growing trend toward widespread use of protein ingredients in food formulation and fabrication, an understanding of the relationships between the physical properties of proteins and their behavior in food systems is desirable. A range of milk-derived protein preparations, i.e., dry milk, milk proteins, caseins, whey proteins, and lactalbumin, are used in a range of food products for their specific functional attributes. In this paper some of the apparent relationships between the properties of the protein components and specific functional properties are discussed. Thus, the roles of milk proteins in determining some important physical characteristics (i.e. color, bulk density, sinkability, dispersibility) of milk powders and their involvement in a range of functional properties (water holding, solubility, rheological behavior, gelation, film formation, emulsification, and foaming) are reviewed. Because of the various methods and conditions used in determining functional properties and the variability in composition of preparations it is difficult to compare data and/or reconcile differences in published information. The desirability of developing standard methods is emphasized.
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