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Nasralla NN, Gomah NH, Aly MM, Abdel-Aleem JA, Hammam AR, Osman DM, El-Derwy YM. Compositional characteristics of dairy products and their potential nondairy applications after shelf-life. Curr Res Food Sci 2022; 5:150-156. [PMID: 35059646 PMCID: PMC8760486 DOI: 10.1016/j.crfs.2021.12.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 11/30/2021] [Accepted: 12/30/2021] [Indexed: 11/15/2022] Open
Abstract
Many dairy products are discarded and useless after end of shelf-life, which causes economic and environmental challenges. The objective of this study was to study the compositional characteristics of some dairy products before and after shelf-life, and develop a process to utilize those dairy products after end of shelf-life in non dairy applications (cosmetic cream and soap). Several dairy products, such as sterilized milk, yogurt, soft cheese, hard cheese, cream, and butter were collected from markets in Egypt before shelf-life and after three months of shelf-life. Electrophoresis analysis was conducted to estimate the changes in the protein fractions of protein products (sterilized milk, yogurt, and cheese) before and after expiration. Also, gas chromatography (GS) was performed to compare the fatty acids of fat products (cream and butter) before and after end of shelf-life. Sterilized milk, yogurt, soft, and hard cheese were turned into powder (Expired dairy products powder; EDPP) to be used as a raw material in manufacturing of cosmetic creams. The fat was separated from cream, butter, and hard cheese (Expired dairy products fat; EDPF) to be utilized in making soap. The formulated cosmetic creams were examined in vitro. Functional properties of cream were determined, such as appearance, spreadability, irritancy, and pH. Additionally, the soap quality was tested after manufacture. We found that dairy products, such as milk, yogurt, and cheese after shelf-life can be utilized as raw materials for the production of cosmetic creams, as well as production of soap from butter and cream. The produced products were similar to those in commercial markets. This study is an endeavor to conquer the dairy industry challenges, which are considered a huge loss from the economic and environmental aspects. Several dairy products were collected from markets before and after shelf-life. The protein fractions were estimated in those dairy products before and after expiration. Sterilized milk, yogurt, soft, and hard cheese after end of shelf-life were turned into powder. This powder can be used as a raw material in manufacturing of cosmetic creams. The fat of expired dairy products was used in making soap.
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Hammam ARA, Beckman SL, Metzger LE. Production and storage stability of concentrated micellar casein. J Dairy Sci 2021; 105:1084-1098. [PMID: 34955256 DOI: 10.3168/jds.2021-21200] [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: 08/24/2021] [Accepted: 10/18/2021] [Indexed: 11/19/2022]
Abstract
Concentrated micellar casein (CMC) is a high-protein ingredient that can be used in process cheese product formulations. The objectives of this study were to develop a process to produce CMC and to evaluate the effect of sodium chloride and sodium citrate on its storage stability. Skim milk was pasteurized at 76°C for 16 s and cooled to ≤4°C. The skim milk was heated to 50°C using a plate heat exchanger and microfiltered with a graded permeability (GP) ceramic microfiltration (MF) membrane system (0.1 μm) in a continuous feed-and-bleed mode (flux of 71.43 L/m2 per hour) using a 3× concentration factor (CF) to produce a 3× MF retentate. Subsequently, the retentate of the first stage was diluted 2× with soft water (2 kg of water: 1 kg of retentate) and again MF at 50°C using a 3× CF. The retentate of the second stage was then cooled to 4°C and stored overnight. The following day, the retentate was heated to 63°C and MF in a recirculation mode until the total solids (TS) reached approximately 22% (wt/wt). Subsequently, the MF system temperature was increased to 74°C and MF until the permeate flux was <3 L/m2 per hour. The CMC was then divided into 3 aliquots (approximately 10 kg each) at 74°C. The first portion was a control, whereas 1% of sodium chloride was added to the second portion (T1), and 1% of sodium chloride plus 1% of sodium citrate were added to the third portion (T2). The CMC retentates were transferred hot to sterilized vials and stored at 4°C. This trial was repeated 3 times using separate lots of skim milk. The CMC at d 0 (immediately after manufacturing) contained 25.41% TS, 21.65% true protein (TP), 0.09% nonprotein nitrogen (NPN), and 0.55% noncasein nitrogen (NCN). Mean total aerobic bacterial counts (TBC) in control, T1, and T2 at d 0 were 2.6, 2.5, and 2.8 log cfu/mL, respectively. The level of proteolysis (NCN and NPN values) increased with increasing TBC during 60 d of storage at 4°C. This study determined that CMC with >25% TS and >95% casein as percentage of TP can be manufactured using GP MF ceramic membranes and could be stored up to 60 d at 4°C. The effects of the small increase in NCN and NPN, as well as the addition of sodium chloride or sodium citrate in CMC during 60 d of storage on process cheese characteristics, will be evaluated in subsequent studies.
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Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings 57007.
| | - Steven L Beckman
- Dairy and Food Science Department, South Dakota State University, Brookings 57007
| | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings 57007
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Clarke HJ, Griffin C, Hennessy D, O'Callaghan TF, O'Sullivan MG, Kerry JP, Kilcawley KN. Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder. J Dairy Sci 2021; 104:10654-10668. [PMID: 34275630 DOI: 10.3168/jds.2021-20299] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Accepted: 05/25/2021] [Indexed: 11/19/2022]
Abstract
Correlating volatile compounds with the sensory attributes of whole milk powder (WMP) is fundamental for appreciating the effect of lipid oxidation (LO) on sensory perception. LO compounds can adversely affect the sensory perception of WMP by imparting rancid, metallic, and painty notes. Whole milk powders derived from milk produced by cows maintained on a pasture diet (grass and grass-clover mix) versus a nonpasture diet [total mixed ration (TMR); concentrates and silage] were stored at room temperature 21°C (ambient storage) and 37°C (accelerated storage) and analyzed for volatile compounds and sensory attributes every 2 mo for a total of 6 mo. Thirteen volatile compounds originating from LO were chosen to track the volatile profile of the WMP during storage. Color, composition, total fatty acid, and free fatty acid profiling were also carried out. Significant variations in the concentrations of 14 fatty acids were observed in WMP based on diet. Concentrations of free fatty acids increased in all sample types during storage. Similar trends in sensory attributes were observed with an increase in painty attributes, corresponding to an increase in hexanal. Buttery/toffee attributes were found to be more closely correlated with TMR WMP. Those WMP derived from pasture diets were found to be more susceptible to LO from a volatile perspective, particularly in relation to aldehyde development, which is likely due to increased concentrations of conjugated linoleic acid and α-linolenic acid found in these samples.
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Affiliation(s)
- H J Clarke
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland; Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229, Ireland
| | - C Griffin
- Food Industry Development, Teagasc Food Research Centre, Ashtown, Dublin 15, D15 DY05, Ireland
| | - D Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - T F O'Callaghan
- School of Food and Nutritional Sciences, University College Cork, T12 R229, Ireland
| | - M G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229, Ireland
| | - J P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229, Ireland
| | - K N Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland.
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Lodh J, Khamrui K, Prasad WG. Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design. Journal of Food Science and Technology 2018; 55:1832-1839. [PMID: 29666536 DOI: 10.1007/s13197-018-3098-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/20/2018] [Accepted: 02/26/2018] [Indexed: 10/17/2022]
Abstract
Adverse health effects of synthetic anti-oxidants have necessitated the use of natural anti-oxidants in food products. However, their incorporation may result into undesirable changes in physico-chemical and sensory attributes of the product. Hence, the present investigation was undertaken to prepare anti-oxidant rich ghee using curcumin (yellow pigment found in turmeric) as the natural anti-oxidant. Effects of varying curcumin levels (160-350 ppm), heating temperature (110-120 °C) and duration (16-22 min) on anti-oxidant, chemical and sensory attributes of ghee were studied. Increasing level of curcumin significantly increased the DPPH free radical scavenging activity and decreased the amount of conjugated dienes formation. Increasing heating time and temperature significantly decreased the anti-oxidant activity in ghee, but their combination significantly increased the activity. Increase in curcumin level and heating temperature improved the sensory attributes of ghee, but longer duration of heating decreased the same. Optimization using Central Composite Rotatable Design yielded 350 ppm of curcumin and heat treatment of 115 °C for 17.89 min for most acceptable, anti-oxidant rich ghee with a desirability value of 0.966. The model developed was found to predict the product characteristics adequately.
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Affiliation(s)
- Jui Lodh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Kaushik Khamrui
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Writdhama G Prasad
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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Sitohy MZ, Osman AO. Enhancing Milk Preservation with Esterified Legume Proteins. Probiotics Antimicrob Proteins 2016; 3:48-56. [PMID: 26781498 DOI: 10.1007/s12602-010-9060-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Three methylated legume proteins; soybean protein, broad bean protein and chickpea protein as well as their respective native proteins were applied at two different concentrations (0.1 and 1%) to either raw or pasteurized milk before preservation at 4 °C for 7-14 days. Supplementation of raw milk with esterified legume proteins could ameliorate its preservation quality at 4 °C for 5 days, based on the total bacterial count (TBC) or the titratable acidity levels. Supplementing pasteurized milk with esterified legume proteins (0.1%) has significantly improved its keeping quality as it significantly reduced the total bacterial count by 3.33 and 1.80 log when preserved at 4 °C for 7 and 14 days, respectively. Esterified legume proteins (0.1%) could maintain the level of bacterial load of the pasteurized milk at its initial level of pasteurization (zero time) after 14 days of preservation at 4 °C under closed conditions.
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Affiliation(s)
- Mahmoud Z Sitohy
- Faculty of Agriculture, Biochemistry Department, Zagazig University, Zagazig, 44511, Egypt.
| | - Ali O Osman
- Faculty of Agriculture, Biochemistry Department, Zagazig University, Zagazig, 44511, Egypt
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A Sensitive and Robust Method for Direct Determination of Lipolytic Activity in Natural Milk Environment. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0233-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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SINGH PREETI, WANI ALIABAS, KARIM AA, LANGOWSKI HORSTCHRISTIAN. The use of carbon dioxide in the processing and packaging of milk and dairy products: A review. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00744.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Samet-Bali O, Ayadi M, Attia H. Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.11.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Özkanlı O, Kaya A. Storage stability of butter oils produced from sheep’s non-pasteurized and pasteurized milk. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.10.052] [Citation(s) in RCA: 9] [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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PÁEZ R, PENSEL N, SABBAG N, TAVERNA M, CUATRÍN A, ZALAZAR C. Changes in free fatty acid composition during storage of whole milk powder. INT J DAIRY TECHNOL 2006. [DOI: 10.1111/j.1471-0307.2006.00270.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hotchkiss JH, Werner BG, Lee EY. Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review. Compr Rev Food Sci Food Saf 2006. [DOI: 10.1111/j.1541-4337.2006.00008.x] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Gunasekera TS, Dorsch MR, Slade MB, Veal DA. Specific detection of Pseudomonas spp. in milk by fluorescence in situ hybridization using ribosomal RNA directed probes. J Appl Microbiol 2003; 94:936-45. [PMID: 12694460 DOI: 10.1046/j.1365-2672.2003.01930.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS Pseudomonas spp. are considered the most important milk spoilage organisms. Here we describe development of a fluorescence in situ hybridization (FISH) probe specific for detection and enumeration of Pseudomonas spp. in milk. METHODS AND RESULTS 16S rRNA sequences were analysed to develop specific oligonucleotide probe for the genus Pseudomonas. Twenty different Pseudomonas spp. and 23 bacterial species from genera other than Pseudomonas (as negative controls) were tested. All tested Pseudomonas spp. yielded a positive FISH reaction, whereas negative controls showed no FISH reaction except for Burkholderia cepacia that showed a relatively weak FISH reaction. The FISH assay specifically stains Pseudomonas in milk when the milk contains a mixture of other bacterial species. The FISH assay takes 2 h and compares favourably with current culturing methods, which take a minimum of 48 h. Specificity of the probe was validated using polymerase chain reaction to selectively amplifying the Pseudomonas rDNA gene and sequencing the gene products. CONCLUSIONS The method presented in this study allows simultaneously detection, identification and enumeration of Pseudomonas spp. in milk. SIGNIFICANCE AND IMPACT OF THE STUDY Rapid and accurate enumeration of Pseudomonas facilitates the identification of specific contamination sources in dairy plants, the accurate validation of pasteurization treatments and the prediction of shelf life of processed milk.
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Affiliation(s)
- T S Gunasekera
- Department of Biological Sciences, Macquarie University, Sydney, NSW 2109, Australia.
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Chen L, Daniel R, Coolbear T. Detection and impact of protease and lipase activities in milk and milk powders. Int Dairy J 2003. [DOI: 10.1016/s0958-6946(02)00171-1] [Citation(s) in RCA: 164] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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