1
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Wang N, Wang C, Gao X, Zhao X, Wei H, Luo J, You X, Jiang H, Zhang X, Yuan C. Docosahexaenoic acid-mediated milk protein treated by ultrasound-assisted pH shifting for enhanced astaxanthin delivery and processed cheese application. J Dairy Sci 2024; 107:4161-4173. [PMID: 38246556 DOI: 10.3168/jds.2023-24342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024]
Abstract
Whey protein isolate (WPI)-based nanodelivery systems have recently attracted an increasing amount of attention. Despite this, research focusing on milk protein concentrate (MPC) and micellar casein (MCC) as carriers loaded in hydrophobic compounds is lacking. This study investigated the mediated effect of docosahexaenoic acid (DHA) in 3 different milk proteins for the embedding of astaxanthin (ASTA) after ultrasound-assisted pH-shifting treatment. We then evaluated the application of milk protein carriers in cheese processing by comparing MPC, MCC, and WPI. The particle size, polydispersity index, and zeta potential results of the milk protein-DHA complex suggested that the addition of 0.36 μmol/mL DHA optimized the delivery of milk protein to ASTA. All 3 DHA-mediated milk proteins induced an improvement in encapsulation efficiency and antioxidant properties of ASTA. Furthermore, the DHA-mediated MPC and MCC played a stronger role in improving the bioaccessibility and thermal and storage stability of ASTA than those without DHA. Tests conducted to examine the application in cheese production indicated that MCC carrier had a positive effect on the texture of cheeses. However, the delivery effect was dependent on the milk protein variety, and MCC exhibited the best protection ability of ASTA, followed by MPC and WPI. The simulated digestion and storage stability results of cheese further confirmed that the protein encapsulation mediated by DHA was more conducive to ASTA absorption. These findings suggested that the DHA-mediated milk protein complexes studied here may be suitable hydrophilic delivery carriers for the hydrophobic nutrient ASTA, potentially playing different roles in improving its storage stability and bioaccessibility.
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Affiliation(s)
- Ning Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Cunfang Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China.
| | | | - Xinqi Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Haitao Wei
- Shandong Panda Dairy Co., Jinan 251400, China
| | - Juanjuan Luo
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Xinyu You
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Hua Jiang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Xiaoning Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Cunzhong Yuan
- Department of Obstetrics and Gynecology, Qilu Hospital of Shandong University, Jinan 250012, China.
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2
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Kruchinin AG, Illarionova EE, Galstyan AG, Turovskaya SN, Bigaeva AV, Bolshakova EI, Strizhko MN. Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors. Foods 2023; 12:foods12091767. [PMID: 37174305 PMCID: PMC10177998 DOI: 10.3390/foods12091767] [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: 03/30/2023] [Revised: 04/19/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of CSN3 genetic polymorphism on acid; rennet; acid-rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE). The influence of polymorphic variants of the CSN3 gene on the coagulation ability of milk proteins was assessed by the particle size of casein micelles, protein retention factor in the clot, and coagulation ability (duration of induction period, mass coagulation period, dynamic viscosity in gel point). The correlation between CSN3 gene polymorphism and protein coagulation was revealed. Milk systems obtained from CSN3 BB milk were found to have the shortest duration of coagulation, formation of better gel strength values, and increased yield compared to CSN3 AA. This study will improve the efficiency of milk processing and optimize the technology of dairy product production.
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Affiliation(s)
- Aleksandr G Kruchinin
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Elena E Illarionova
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Aram G Galstyan
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Svetlana N Turovskaya
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Alana V Bigaeva
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Ekaterina I Bolshakova
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Mariya N Strizhko
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
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3
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Chamberland J, Brisson G, Doyen A, Pouliot Y. Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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4
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Kara Ü, Sert D. The use of microfiltration technique in the production of skim milk powder: The effect of milk transport conditions on the microbiological and physicochemical properties of milk and milk powders. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12855] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ümmügülsüm Kara
- Department of Food Engineering Engineering Faculty Necmettin Erbakan University Konya 42090 Turkey
| | - Durmuş Sert
- Department of Food Engineering Engineering Faculty Necmettin Erbakan University Konya 42090 Turkey
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5
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6
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Xia X, Tobin JT, Fenelon MA, Mcsweeney PLH, Sheehan JJ. Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaofeng Xia
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
| | - John T Tobin
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Paul L H Mcsweeney
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
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7
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Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Pasquier C, Pezennec S, Bouchoux A, Cabane B, Lechevalier V, Le Floch-Fouéré C, Paboeuf G, Pasco M, Dollet B, Lee LT, Beaufils S. Protein Transport upon Advection at the Air/Water Interface: When Charge Matters. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:12278-12289. [PMID: 34636247 DOI: 10.1021/acs.langmuir.1c01591] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The formation of dense protein interfacial layers at a free air-water interface is known to result from both diffusion and advection. Furthermore, protein interactions in concentrated phases are strongly dependent on their overall positive or negative net charge, which is controlled by the solution pH. As a consequence, an interesting question is whether the presence of an advection flow of water toward the interface during protein adsorption produces different kinetics and interfacial structure of the adsorbed layer, depending on the net charge of the involved proteins and, possibly, on the sign of this charge. Here we test a combination of the following parameters using ovalbumin and lysozyme as model proteins: positive or negative net charge and the presence or absence of advection flow. The formation and the organization of the interfacial layers are studied by neutron reflectivity and null-ellipsometry measurements. We show that the combined effect of a positive charge of lysozyme and ovalbumin and the presence of advection flow does induce the formation of interfacial multilayers. Conversely, negatively charged ovalbumin forms monolayers, whether advection flow is present or not. We show that an advection/diffusion model cannot correctly describe the adsorption kinetics of multilayers, even in the hypothesis of a concentration-dependent diffusion coefficient as in colloidal filtration, for instance. Still, it is clear that advection is a necessary condition for making multilayers through a mechanism that remains to be determined, which paves the way for future research.
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Affiliation(s)
- Coralie Pasquier
- INRAE, Institut Agro, STLO, F-35042 Rennes, France
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
| | | | - Antoine Bouchoux
- TBI, Université de Toulouse, CNRS, INRAE, INSA, 31077 Toulouse, France
| | | | | | | | - Gilles Paboeuf
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
- Université Rennes 1, CNRS, ScanMAT - UMS 2001, F-35042 Rennes, France
| | | | - Benjamin Dollet
- Université Grenoble Alpes, CNRS, LIPhy, 38000 Grenoble, France
| | - Lay-Theng Lee
- Laboratoire Léon Brillouin CEA - Saclay, Université Paris-Saclay, 91191 Gif-sur-Yvette Cedex, France
| | - Sylvie Beaufils
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes, 1 University, France
- Université Rennes 1, CNRS, ScanMAT - UMS 2001, F-35042 Rennes, France
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9
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Guinee TP. Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Partitioning of pequi seed (Caryocar brasiliense Camb.) lipase in aqueous two-phase systems composed of PEG/2-propanol + ammonium sulfate + water. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2021. [DOI: 10.1007/s43153-021-00154-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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France TC, Kelly AL, Crowley SV, O’Mahony JA. Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation. Foods 2021; 10:foods10092091. [PMID: 34574201 PMCID: PMC8468473 DOI: 10.3390/foods10092091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/29/2021] [Accepted: 09/01/2021] [Indexed: 11/22/2022] Open
Abstract
Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm temperatures (45–55 °C), to produce micellar casein and milk-derived whey protein ingredients. Microfiltration at these temperatures is associated with high initial permeate flux and allows for the retention of the casein fraction, resulting in a whey protein fraction of high purity. Increasingly, however, the microfiltration of skim milk and other dairy streams at low temperatures (≤20 °C) is being used in the dairy industry. The trend towards cold filtration has arisen due to associated benefits of improved microbial quality and reduced fouling, allowing for extended processing times, improved product quality and opportunities for more sustainable processing. Performing microfiltration of skim milk at low temperatures also alters the protein profile and mineral composition of the resulting processing streams, allowing for the generation of new ingredients. However, the use of low processing temperatures is associated with high mechanical energy consumption to compensate for the increased viscosity, and thermal energy consumption for inline cooling, impacting the sustainability of the process. This review will examine the differences between warm and cold microfiltration in terms of membrane performance, partitioning of bovine milk constituents, microbial growth, ingredient innovation and process sustainability.
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12
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Gaber SM, Johansen AG, Devold TG, Rukke EO, Skeie SB. Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration. J Dairy Sci 2021; 104:6598-6608. [PMID: 33773791 DOI: 10.3168/jds.2020-19917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Accepted: 02/16/2021] [Indexed: 11/19/2022]
Abstract
This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh cheese was manufactured using acid-DF casein concentrates, or casein concentrates DF with just water, and compared with cheese manufactured using MF casein concentrates without DF. The fresh cheeses were characterized for composition, rheological, and sensorial properties. Acid-DF casein concentrates improved acidification kinetics during cheesemaking and reduced casein leakage to cheese whey, compared with cheese from regular MF casein concentrate. Among the rheological properties investigated in this study, the storage modulus of the fresh cheese was higher when DF of the casein concentrate was performed with nonacidified DF water or when DF water was acidified with citric acid. However, fresh cheese made from casein concentrate diafiltered with DF water acidified by citric acid was most liked in a sensory ranking test.
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Affiliation(s)
- Sara Mohamed Gaber
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
| | - Anne-Grethe Johansen
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway; TINE SA R&D, 7 Kalbakken, 0901 Oslo, Norway
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
| | - Siv Borghild Skeie
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
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13
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Sánchez-Moya T, Hidalgo AM, Ros-Berruezo G, López-Nicolás R. Screening ultrafiltration membranes to separate lactose and protein from sheep whey: application of simplified model. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3193-3200. [PMID: 32713959 PMCID: PMC7374251 DOI: 10.1007/s13197-020-04350-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/22/2020] [Accepted: 03/13/2020] [Indexed: 10/24/2022]
Abstract
Several studies demonstrated that protein from whey milk could be a new strategy to reduce energy intake and increase satiety. Sheep whey has high protein content, but it is also rich in lactose. The aim of this study was to screening different ultrafiltration membranes to separate protein and lactose from sheep whey in one step. Protein was recovered in the concentrate feed, and lactose passed through three membranes and was recovered in the permeate feed. Membranes with different chemical composition and molecular weight cut-offs were assayed, and the influence of operating pressure and lactose concentration feed in the permeate flux and lactose rejection coefficients were studied. Lactose separation was not affected by pressure in GR60PP or GR90PP, and 85% and 80%, respectively of the lactose was separated into permeate feed. When the feed concentration increased, lactose separation remained stable in all three membranes, being GR60PP the most efficient, as 90% of the disaccharides were separated. In all cases 100% of the protein was recovered. Finally, the Spiegler-Kedem-Katchalsky model perfectly fitted the results obtained about lactose rejection coefficients.
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Affiliation(s)
- Teresa Sánchez-Moya
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia, Murcia, Spain
| | - Asunción M. Hidalgo
- Chemical Engineering Department, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
| | - Gaspar Ros-Berruezo
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia, Murcia, Spain
| | - Rubén López-Nicolás
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia, Murcia, Spain
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14
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Gaber SM, Johansen AG, Devold TG, Rukke EO, Skeie SB. Minor acidification of diafiltration water using various acidification agents affects the composition and rennet coagulation properties of the resulting microfiltration casein concentrate. J Dairy Sci 2020; 103:7927-7938. [PMID: 32684480 DOI: 10.3168/jds.2020-18237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 05/04/2020] [Indexed: 11/19/2022]
Abstract
Cheese made from microfiltration (MF) retentate may suffer from textural defects due to a high Ca concentration. The reduction of colloidal minerals by the acidification of milk before MF at pH below 6.0 has been well documented in the literature. This process, however, creates less valuable side streams to the MF process and induces changes in the casein micelles that negatively affect their coagulation properties. The objective of this study was to determine whether a minor reduction in pH by using different acidifiers in the diafiltration (DF) water could induce changes in composition and renneting properties of the MF retentate. A 2-stage filtration process was used, with the first designed to increase the casein concentration to 8% and the second to slightly reduce the casein concentrate by 0.1 pH unit by DF, without influencing the total protein concentration. Four acidifying agents were tested during DF: lactic acid, hydrochloric acid, citric acid, and carbon dioxide. Diafiltration with water was used as a reference. At the start of DF, the retentates of acid DF had a slightly reduced pH, with an average of 0.09, whereas the pH of the reference retentate increased by an average of 0.07 unit. The reference retentate regained its starting pH by the end of DF. The carbonated retentate gradually increased in pH during processing, whereas the pH of the lactic, hydrochloric, and citric acid retentates remained constant. The permeate from the lactic acid and carbonated treatments had a reduced whey protein content compared with the reference. The total P and inorganic phosphate were lowered in the retentate by using carbonation. The total amount of Mg and Na were lowered in the retentate by using citric acid. The ionic Ca content in the retentate increased with use of lactic or hydrochloric acid. The type of acidifier used reduced the rennet clotting time. Combined acidified diafiltration with a slight reduction affects the permeate composition and improves the retentate clotting time despite the minimal mineral modification.
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Affiliation(s)
- Sara Mohamed Gaber
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
| | - Anne-Grethe Johansen
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway; TINE SA R&D, Bedriftsveien 7 Kalbakken, 0901 Oslo, Norway
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
| | - Siv Borghild Skeie
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
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15
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Vieira AH, Balthazar CF, Rocha RS, Silva R, Guimaraes JT, Pagani MM, Pimentel TC, Esmerino EA, Silva MC, Tonon RV, Cabral LM, Freitas MQ, Cruz AG. The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage. J SENS STUD 2020. [DOI: 10.1111/joss.12594] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Alexandre H. Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Celso F. Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Ramon S. Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Ramon Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Jonas T. Guimaraes
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Mônica M. Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT) Brazil
| | | | - Erick A. Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Márcia C. Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Renata V. Tonon
- Embrapa Agroindústria de Alimentos (CTAA) 23020‐470, Guaratiba Rio de Janeiro Brazil
| | - Lourdes M. Cabral
- Embrapa Agroindústria de Alimentos (CTAA) 23020‐470, Guaratiba Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Adriano G. Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
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16
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Fournier I, Britten M, Pouliot Y. Drainage and demineralisation of model cheeses made from reverse osmosis concentrates. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Panopoulos G, Moatsou G, Psychogyiopoulou C, Moschopoulou E. Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics. Foods 2020; 9:E284. [PMID: 32143320 PMCID: PMC7143640 DOI: 10.3390/foods9030284] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this research work was to assess the effect of the microfiltration (ceramic membranes 1.4 μm, 50 °C) of partially defatted ovine milk (fat 0.4%) and bovine milk (fat 0.3%) characteristics. Feed milks, permeates and retentates were analyzed for microbial counts, gross composition, protein fractions, the indigenous enzymes cathepsin D and alkaline phosphatase and the behavior during renneting. It was showed that the microbial quality of both ovine and bovine permeate was improved by reduction of the total mesophilic microflora about 4 Log and 2 Log, respectively. The protein contents and the total solids contents of both permeates were significantly (p < 0.05) reduced. A further analysis of protein fractions by Reversed Phase -High Performance Liquid Chromatography (RP-HPLC) revealed lower αs1- and β-casein and higher κ-casein contents in permeates. The activity of alkaline phosphatase followed the allocation of the fat content, while activity of cathepsin D in permeates was not influenced, although somatic cells counts were removed. Regarding cheesemaking properties, the firmness of ovine curd made from the feed milk did not differ significantly from that made from the permeate. The obtained results suggested that microfiltration could be used for pre-treating of ovine milk prior to cheesemaking.
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Affiliation(s)
| | | | | | - Ekaterini Moschopoulou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
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18
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Vieira AH, Balthazar CF, Guimaraes JT, Rocha RS, Pagani MM, Esmerino EA, Silva MC, Raices RSL, Tonon RV, Cabral LMC, Walter EHM, Freitas MQ, Cruz AG. Advantages of microfiltration processing of goat whey orange juice beverage. Food Res Int 2020; 132:109060. [PMID: 32331686 DOI: 10.1016/j.foodres.2020.109060] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 02/01/2020] [Accepted: 02/02/2020] [Indexed: 01/03/2023]
Abstract
The objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochemical (pH, color, rheology and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) analysis were performed. The GOB processed by microfiltration using at least 30 °C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, respectively). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheological parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30 °C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40 °C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds.
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Affiliation(s)
- Alexandre H Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jonas T Guimaraes
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica M Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata V Tonon
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Lourdes M C Cabral
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Eduardo H M Walter
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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Sharma P, Segat A, Kelly AL, Sheehan JJ. Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. Compr Rev Food Sci Food Saf 2019; 19:1220-1242. [PMID: 33337089 DOI: 10.1111/1541-4337.12519] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 10/29/2019] [Accepted: 11/14/2019] [Indexed: 12/27/2022]
Abstract
Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants molecules and various components of cheese. In addition, the selective delivery of colorants to the cheese curd through approaches such as encapsulated norbixin and microcapsules of bixin or use of alternative colorants, including fat-soluble/emulsified versions of annatto or beta-carotene, has been studied. This review provides a critical analysis of pertinent scientific and patent literature pertaining to colorant delivery in cheese and various types of colorant products on the market for cheese manufacture, and also considers interactions between colorant molecules and cheese components; various strategies for elimination of color transfer to whey during cheese manufacture are also discussed.
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Affiliation(s)
- Prateek Sharma
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| | - Annalisa Segat
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jeremiah J Sheehan
- Department of Food Chemistry and Technology, Teagasc Food Research Centre Moorepark, Fermoy, Ireland.,Dairy Processing Technology Centre (DPTC), Limerick, Ireland
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Lauzin A, Pouliot Y, Britten M. Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates. J Dairy Sci 2019; 103:201-209. [PMID: 31677839 DOI: 10.3168/jds.2019-16542] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 09/08/2019] [Indexed: 11/19/2022]
Abstract
Concentrating milk by reverse osmosis (RO) has the potential to increase cheese yield but is known to impair cheese-making properties. The main compositional differences between ultrafiltration (UF) and RO concentrates are the high lactose and mineral contents of the latter. The objective of this work was to determine the distinct effects of high lactose and high minerals on the cheese-making properties of RO concentrate, by supplementing UF concentrate with lactose. The soluble colloidal equilibria of concentrates were studied as well as several other properties: rennet gelation behavior, cheese mass balance, composition, and microstructure. Rennet coagulation time was longer and gel firming rate was lower for RO concentrate than for UF concentrate. Lactose was mainly responsible for these differences. Lactose in RO concentrate was also responsible for the 7% increase of moisture-adjusted cheese yield, relative to UF concentrate. Compared with cheese made from UF concentrate, cheese made from RO concentrate showed higher moisture content, which could not be attributed to lactose but to the high mineral concentration. This study showed the potential of using RO instead of UF concentrate to maximize cheese yield. The approach is, however, limited to applications where post-acidification can be controlled, and will require appropriate strategies to reduce the negative effects of high mineral content in RO concentrate.
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Affiliation(s)
- A Lauzin
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6
| | - Y Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6.
| | - M Britten
- Saint-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, J2S 8E3
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21
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Panthi RR, Kelly AL, O'Callaghan DJ, Sheehan JJ. Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kern L, Fabre O, Scher J, Petit J. Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14283] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Loïc Kern
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Olivier Fabre
- Agria Grand Est 2 rue du Doyen Marcel Roubault, Bâtiment Géologie54505 Vandoeuvre‐lès‐Nancy France
| | - Joël Scher
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Jeremy Petit
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
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Dussault-Chouinard I, Britten M, Pouliot Y. Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Lauzin A, Bérubé A, Britten M, Pouliot Y. Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis. J Dairy Sci 2019; 102:3939-3946. [PMID: 30852024 DOI: 10.3168/jds.2018-15902] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 01/14/2019] [Indexed: 11/19/2022]
Abstract
The objective of this work was to investigate the effect of pH adjustment (initial pH vs. pH 6.50) on the rennet-gelation properties of concentrates made by ultrafiltration (UF) and reverse osmosis (RO). Rennet-gelation kinetics were followed by dynamic rheology and κ-casein hydrolysis by reverse-phase HPLC. At initial pH, RO concentrates had better rennet-coagulation behavior than UF concentrates and skim milk, whereas adjusting the pH to 6.50 produced the opposite results. The kinetics of κ-casein hydrolysis were similar in skim milk, and both concentrates and were not affected by pH adjustment. Differences in rennet coagulation were then related to the extent of hydrolysis required to trigger casein micelle aggregation. Small pH adjustments (<0.2 pH unit) enabled the use of RO concentrate with similar rennet-gelation behavior to UF concentrate, despite major compositional differences. This study shows that pH adjustment of RO concentrates can be a simple approach to improve their coagulation properties; however, the mechanisms behind these improvements remain to be elucidated.
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Affiliation(s)
- A Lauzin
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6
| | - A Bérubé
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6
| | - M Britten
- St-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, St-Hyacinthe, Canada J2S 8E3
| | - Y Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6.
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25
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Transport properties and fouling issues of membranes utilized for the concentration of dairy products by air-gap membrane distillation and microfiltration. CHEMICAL PAPERS 2019. [DOI: 10.1007/s11696-018-0615-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Gulati A, Galvin N, Hennessy D, McAuliffe S, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP. Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella cheese yield and quality characteristics in mid and late lactation. J Dairy Sci 2018; 101:8737-8756. [DOI: 10.3168/jds.2018-14566] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 06/25/2018] [Indexed: 12/17/2022]
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