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Kr Deshwal G, Fenelon M, Gómez-Mascaraque LG, Huppertz T. Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages. Food Res Int 2024; 190:114587. [PMID: 38945567 DOI: 10.1016/j.foodres.2024.114587] [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: 04/15/2024] [Revised: 05/31/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the solubilisation of proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from Gouda cheese ripened for 30-150 d at 8°C was studied. The solubilisation of individual caseins and Ca and the maximum loss tangent during temperature sweeps of PC made from Gouda cheese increased, while hardness of PC decreased with ripening duration of the Gouda cheese. Levels of soluble Ca in PC increased with increasing concentration of TSC and SHMP, but decreased with increasing concentration of DSP. The solubilisation of casein and Ca due to ripening of Gouda cheese used for manufacturing PC could explain the changes in texture and loss tangent of PC. The results suggest that DSP, TSC or SHMP in PC formulation can form insoluble Ca-phosphate, soluble Ca-citrate or insoluble casein-Ca-HMP complexes, respectively, that influence casein solubilisation differently and together with levels of residual intact casein determine the functional attributes of PC.
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Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland; Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland
| | - Laura G Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland; VistaMilk SFI Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; FrieslandCampina, Stationsplein 4, 3818, LE, Amersfoort, the Netherlands.
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Balabanova T, Ivanova M, Dimitrova-Dicheva M, Ivanova I. Composition of Kashkaval cheese manufactured from different levels of somatic cell counts in sheep milk. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224501001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The purpose of the present study was to investigate the influence of somatic cell count (SCC) on the composition of Kashkaval cheese. Kashkaval cheese samples were produced from three different batches of sheep milk with low (610 000 cells/ml), medium (770 000 cells/ml), and high (1 310 000 cells/ml) SCC, respectively. The main chemical parameters, such as pH, titratable acidity, moisture content, fat content in the dry matter, protein content, sodium chloride content, and microbiological parameters (lactic acid bacteria count, pathogenic microorganisms, coliforms, psychrotrophic, yeasts and molds) were studied during the ripening and storage periods. No statistically significant (P<0.05) changes were found in the values of the chemical parameters during the ripening period. At the beginning of ripening, the total lactic acid bacteria count for all cheese samples was about 4.1 log cfu/g, then increased to 6.2 log cfu/g (at 60 days of ripening) for test samples. The data collected in this study showed a slight decrease in pH values and a gradual increase in the titratable acidity, which was an indication for retarded fermentation during storage at low temperature. The lactic acid bacteria showed good survival, but higher sensitivity was observed in Lactobacillus spp. in comparison with Streptococcus spp.
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Reduction of biogenic amine content in Dutch-type cheese as affected by the applied adjunct culture. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Faccia M, Natrella G, Gambacorta G, Trani A. Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese. J Dairy Sci 2021; 105:140-153. [PMID: 34756439 DOI: 10.3168/jds.2021-20845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Accepted: 09/10/2021] [Indexed: 11/19/2022]
Abstract
A multiparameter study was performed to evaluate the effect of fondaco, a traditional ripening cellar without any artificial temperature and relative humidity control, on the chemical, microbiological, and sensory characteristics of Protected Geographical Indication Canestrato di Moliterno cheese. Ripening in such a nonconventional environment was associated with lower counts of lactococci, lactobacilli, and total viable bacteria, and higher presence of enterococci, in comparison with ripening in a controlled maturation room. Moreover, fondaco cheese underwent accelerated maturation, as demonstrated by faster casein degradation, greater accumulation of free AA, and higher formation of volatile organic compounds. Secondary proteolysis, as assessed by liquid chromatography-mass spectrometry of free AA and low molecular weight peptides, did not show any qualitative difference among cheeses, but fondaco samples evidenced an advanced level of peptidolysis. On the other hand, significant qualitative differences were observed in the free fatty acid profiles and in the sensory characteristics. Principal component analysis showed a clear separation of the fondaco and control cheeses, indicating that ripening in the natural room conferred unique sensory features to the product.
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Affiliation(s)
- Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Antonio Trani
- CIHEAM International Center for Advanced Mediterranean Agronomic Studies, Via Ceglie, 9, 70010 Valenzano, Bari, Italy
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Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105105] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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6
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The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104816] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Free and bound amino acids, minerals and trace elements in matcha (Camellia sinensis L.): A nutritional evaluation. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103581] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Teter A, Barłowska J, Król J, Brodziak A, Rutkowska J, Litwińczuk Z. Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109602] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pachlová V, Adámek R, Bučková M, Pleva P, Moudrá K. The effect of reduction of NaCl content on selected parameters during ripening of cheese. POTRAVINARSTVO 2019. [DOI: 10.5219/1086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to observe chemical and physical changes in Dutch-type cheese during ripening depending on salt concentration. Ripening is one of the most important factors influencing the sensory quality of cheese and therefore the cheese production should be studied. Among the substances which are formed during ripening belong the biogenic amines which are produced by the decarboxylation of amino acids. These amino acids are created during proteolysis. The salt content largely affects the intensity of the ripening process, but also other cheese parameters such as dry matter content, hardness or content of biogenic amines. In the course of 3 months ripening of model cheeses with different cultures and with different salt content, the effect of the salt on pH, dry matter content, free amino acids and biogenic amines content and hardness was monitored. The concentration of NaCl affected the dry matter content and the hardness of the samples. The reduction in salt content contributes to the higher accumulation of biogenic amines during ripening.
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Pachlová V, Buňková L, Flasarová R, Salek RN, Dlabajová A, Butor I, Buňka F. Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Pachlová V, Charousová Z, Šopík T. Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese. POTRAVINARSTVO 2017. [DOI: 10.5219/741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Dairy products from goat's milk are characterized by their distinctive aroma and their specific taste. However, the strong aroma can discourage some consumers. Properties of cheese can be modified by the combination of goat's and cow's milk. On the other hand, chemical diversity from different milk origin may affect the changes during ripening. The aim of the study was to compare the intensity of changes during ripening of model cheese samples produced with various ratios of goat's and cow's milk. The combinations 100:0 (100% goat's milk), 75:25, 50:50, 25:75 and 0:100 (100% cow's milk) were used for the manufacture of Dutch-type cheeses, which were ripened during a period of 84 days. Protein profile, free amino acid content and biogenic amine content were used for the description of cheese properties during storage. Cluster analysis showed different changes in the protein matrix of the examined samples. The results indicated that even low addition of cow's milk significantly affected the protein profile. However, the homology of protein profiles rose with the increasing ripening time. More intensive proteolysis occured in the samples with predominance of goat's milk. Moreover, cheese samples produced only from goat's milk presented a significant increase inthe amount of free amino acids after 14 days of ripening. The effect of milk origin on the production of biogenic amines was also examined. However, higher concentrations of biogenic amines were detected in samples manufactured from goat's milk. Tyramine, putrescine, histamine and phenylethylamine were detected during the storage of the samples. The total biogenic amine content exceeded 100 mg/kg in samples with predominance of goat's milk.
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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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Mrázek J, Pachlová V, Buňka F, Černíková M, Dráb V, Bejblová M, Staněk K, Buňková L. Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2547-2554. [PMID: 26251231 DOI: 10.1002/jsfa.7375] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 06/20/2015] [Accepted: 08/05/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The present study examined the influence of eight selected strains of Penicillium nalgiovense as secondary culture on the ripening of soft mould cheese. Ion-exchange chromatography, SDS-PAGE and sensory analysis were used for comparison of P. nalgiovense with common secondary mould culture (Penicillium camemberti). RESULTS Proteolytic activity was more intensive in the case of the strains of P. nalgiovense in comparison with the control strains of P. camemberti. Some differences in the proportion and amount of free amino acids were observed between the strains of P. nalgiovense during ripening. Lower proteolytic activity of P. nalgiovense was more desirable for sensory properties of cheese, especially in case sample N2. CONCLUSION This study provides information on the usability of selected strains of P. nalgiovense that could support the development of sensory properties of mould-ripened soft cheese. The cheese with the culture N2 had the best flavour after 35 days of storage. Moreover, this strain showed the lowest bitterness in comparison with the other used P. nalgiovense cultures. The intensity of bitterness of sample N2 was comparable to that of the control sample with P. camemberti. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Josef Mrázek
- School of Dairy Industry and Higher Vocational School of Food Technology in Kroměříž, Štěchovice 1358, 767 54, Kroměříž, Czech Republic
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic
| | - Vendula Pachlová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic
| | - František Buňka
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic
| | - Michaela Černíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic
| | - Vladimír Dráb
- Laktoflora, Dairy Research Institute, Ke Dvoru 12a, Prague, Czech Republic
| | - Martina Bejblová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic
| | - Karel Staněk
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka, 5555, Zlín, Czech Republic
| | - Leona Buňková
- Department of Environment Protect Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, Zlín, Czech Republic
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Salek R, Černíková M, Maděrová S, Lapčík L, Buňka F. The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity. J Dairy Sci 2016; 99:3274-3287. [DOI: 10.3168/jds.2015-10028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Accepted: 12/30/2015] [Indexed: 11/19/2022]
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Kunová S, Čuboň J, Kačániová M, Haščík P, Bobko M, Bučko O, Petrová J, Cviková P. Quality evaluation of Korbačik cheese. POTRAVINARSTVO 2015. [DOI: 10.5219/549] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Flasarová R, Pachlová V, Buňková L, Menšíková A, Georgová N, Dráb V, Buňka F. Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese. Food Chem 2015; 194:68-75. [PMID: 26471528 DOI: 10.1016/j.foodchem.2015.07.069] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Revised: 07/15/2015] [Accepted: 07/16/2015] [Indexed: 01/04/2023]
Abstract
The aim of this study was to compare the biogenic amine production of two starter strains of Lactococcus lactis subsp. cremoris (strains from the Culture Collection of Dairy Microorganisms - CCDM 824 and CCDM 946) with decarboxylase positive activity in a model system of Dutch-type cheese during a 90-day ripening period at 10°C. During ripening, biogenic amine and free amino acid content, microbiological characteristics and proximate chemical properties were observed. By the end of the ripening period, the putrescine content in both samples with the addition of the biogenic amine producing strain almost evened out and the concentration of putrescine was >800mg/kg. The amount of tyramine in the cheeses with the addition of the strain of CCDM 824 approached the limit of 400mg/kg by the end of ripening. In the cheeses with the addition of the strain of CCDM 946 it even exceeded 500mg/kg. In the control samples, the amount of biogenic amines was insignificant.
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Affiliation(s)
- Radka Flasarová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic
| | - Vendula Pachlová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic.
| | - Leona Buňková
- Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic
| | - Anna Menšíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic
| | - Nikola Georgová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic
| | - Vladimír Dráb
- Dairy Research Institute, 160 00 Prague, Czech Republic
| | - František Buňka
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic
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Hladká K, Randulová Z, Tremlová B, Ponížil P, Mančík P, Černíková M, Buňka F. The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Bunka F, Pachlová V, Nenutilová L. Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.575496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Pachlová V, Buňka F, Chromečková M, Buňková L, Barták P, Pospíšil P. The development of free amino acids and volatile compounds in cheese ‘Oloumoucké tvarůžky’ (PGI) during ripening. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12164] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vendula Pachlová
- Department of Food Technology; Faculty of Technology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555; Zlín; Czech Republic
| | - František Buňka
- Department of Food Technology; Faculty of Technology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555; Zlín; Czech Republic
| | - Martina Chromečková
- Department of Food Technology; Faculty of Technology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555; Zlín; Czech Republic
| | - Leona Buňková
- Department of Environment Protect Engineering; Faculty of Technology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555; Zlín; Czech Republic
| | - Petr Barták
- Department of Analytical Chemistry; Faculty of Science; RCPTM; Palacky University; 17. listopadu 12; Olomouc; Czech Republic
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Buňka F, Doudová L, Weiserová E, Kuchař D, Ponížil P, Začalová D, Nagyová G, Pachlová V, Michálek J. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.09.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Buňka F, Pachlová V, Pernická L, Burešová I, Kráčmar S, Lošák T. The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese. J Texture Stud 2013. [DOI: 10.1111/jtxs.12010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- František Buňka
- Department of Food Technology and Microbiology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Vendula Pachlová
- Department of Food Technology and Microbiology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Lenka Pernická
- Department of Food Technology and Microbiology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Iva Burešová
- Department of Food Technology and Microbiology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Stanislav Kráčmar
- Department of Food Analysis and Chemistry; Faculty of Technology; Tomas Bata University in Zlín; nám. T. G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Tomáš Lošák
- Department of Agrochemistry, Soil Science, Microbiology and Plant Nutrition; Faculty of Agronomy; Mendel University in Brno; Brno Czech Republic
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Pachlová V, Buňka F, Flasarová R, Válková P, Buňková L. The effect of elevated temperature on ripening of Dutch type cheese. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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