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Balabanov A, Ivanov G, Goranov B, Ivanova M, Balabanova T. Influence of salt concentration on microbial growth in Kashkaval cheese. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235801004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl. Microbiological analyses were performed on the 1st, 15th, 30th, and 45th d of cheese ripening. It was established that the NaCl content has a significant (p < 0.05) influence on the growth and activity of the microflora in studied samples. It has been observed that the total Lactic acid bacteria (LAB) increased up to 30 d during ripening, after which their concentration decreased. A higher LABs count of samples with 0.7% NaCl and 1.5% NaCl in comparison with those containing 3.1% NaCl was found. At the same time, the variations in the salt content do not have a significant (p > 0.05) impact on the growth of Psychrotrophic bacteria, while in samples with a low salt content, the growth of Yeast and Molds was more intense. The data obtained in the present study showed that the concentration of NaCl is important for the regulation of activity of microbiological processes during the ripening of the Kashkaval cheese samples.
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Barzaghi S, Monti L, Marinoni L, Cattaneo TMP. Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making. Molecules 2021; 26:molecules26164839. [PMID: 34443426 PMCID: PMC8398050 DOI: 10.3390/molecules26164839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/28/2021] [Accepted: 08/07/2021] [Indexed: 11/22/2022] Open
Abstract
Proteomics and metabolomics are analytic tools used in combination with bioinformatics to study proteins and metabolites which contribute to describing complex biological systems. The growing interest in research concerning the resolution of these systems has stimulated the development of sophisticated procedures and new applications. This paper introduces the evolution of statistical techniques for the treatment of data, suggesting the possibility to successfully characterize the milk-whey syneresis process by applying two-dimensional correlation analysis (2DCOR) to a series of CE electropherograms referring to milk-whey samples collected during cheese manufacturing. Two cheese-making processes to produce hard cheese (Grana type) and fresh cheese (Crescenza) were taken as models. The applied chemometric tools were shown to be useful for the treatment of data acquired in a systematically perturbed chemical system as a function of time.
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Affiliation(s)
- Stefania Barzaghi
- Research Centre for Animal Production and Aquaculture, Council for Agricultural Research and Economics, Via A. Lombardo, 11, 26900 Lodi, Italy;
- Correspondence: ; Tel.: +39-0371-4501262
| | - Lucia Monti
- Research Centre for Animal Production and Aquaculture, Council for Agricultural Research and Economics, Via A. Lombardo, 11, 26900 Lodi, Italy;
| | - Laura Marinoni
- Research Centre for Engineering and Agro-Food Processing, Council for Agricultural Research and Economics, Via G. Venezian, 26, 20133 Milano, Italy; (L.M.); (T.M.P.C.)
| | - Tiziana M. P. Cattaneo
- Research Centre for Engineering and Agro-Food Processing, Council for Agricultural Research and Economics, Via G. Venezian, 26, 20133 Milano, Italy; (L.M.); (T.M.P.C.)
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Aldalur A, Bustamante MÁ, Salmerón J, Barron LJR. Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach. J Dairy Sci 2020; 104:253-269. [PMID: 33131812 DOI: 10.3168/jds.2020-18926] [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: 05/20/2020] [Accepted: 08/13/2020] [Indexed: 11/19/2022]
Abstract
Very diverse cutting and cooking intensity processes are currently used in small artisan dairies to manufacture Idiazabal cheese. The combination of the technical settings used during cheese manufacturing is known to affect cheese composition and yield, as well as whey losses. However, the information regarding the effect on microstructure and texture of cheese is scarce, especially in commercial productions. Therefore, the effect of moderate- and high-intensity cutting and cooking processes on whey losses, curd-grain characteristics, microstructure and cheese properties, and yield were analyzed. Three trials were monitored in each of 2 different small dairies during the cheesemaking of Idiazabal cheese, which is a semihard cheese made from raw sheep milk. The role and know-how of the cheesemakers are crucial in these productions because they determine the cutting point and handle semi-automatic vats. The 2 dairies studied used the following settings: dairy A used moderate-intensity cutting and cooking conditions, and dairy B used high-intensity cutting and cooking settings. Multiple relationships between cheese-processing conditions and curd, whey, and cheese properties as well as yield were obtained from a partial least square regression analysis. An increased amount of fat and casein losses were generated due to a combination of an excessively firm gel at cutting point together with high-intensity cutting and cooking processes. The microstructural analysis revealed that the porosity of the protein matrix of curd grains after cooking and cheese after pressing was the main feature affected, developing a less porous structure with a more intense process. Moderate-intensity cutting and cooking processes were associated with a higher cheese yield, regardless of the longer pressing process applied. No significant differences were observed in cheese composition. After 1 mo of ripening, however, the cheese was more brittle and adhesive when the high-intensity cutting and cooking process was applied. This could be associated with the composition, characteristics, and size distribution of curd grains due to differences in the compaction degree during pressing. These results could help to modify specific conditions used in cheesemaking, especially improving the process in those small dairies where the role of the cheesemaker is crucial.
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Affiliation(s)
- Ane Aldalur
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - María Ángeles Bustamante
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Jesús Salmerón
- Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
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Bansal V, Mishra SK. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 2020; 19:733-758. [PMID: 33325171 DOI: 10.1111/1541-4337.12524] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Sodium chloride (NaCl) universally well-known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2 ), or magnesium chloride (MgCl2 ). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced-sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage-causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
| | - Santosh Kumar Mishra
- Department of Dairy Microbiology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
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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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7
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Panikuttira B, Payne FA, O'Shea N, Tobin JT, O'Callaghan DJ, O'Donnell CP. Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14267] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhavya Panikuttira
- School of Biosystems and Food Engineering University College Dublin Belfield, D4 Dublin Ireland
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Fred A. Payne
- Biosystems and Agricultural Engineering Department University of Kentucky Lexington KY40546Kentucky
| | - Norah O'Shea
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Donal J. O'Callaghan
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Colm P. O'Donnell
- School of Biosystems and Food Engineering University College Dublin Belfield, D4 Dublin Ireland
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Aldalur A, Bustamante MÁ, Barron LJR. Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions. J Dairy Sci 2019; 102:7813-7825. [PMID: 31279549 DOI: 10.3168/jds.2019-16401] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Accepted: 05/10/2019] [Indexed: 11/19/2022]
Abstract
The technological conditions of cheese-making affect cheese yield and compound losses in the whey, especially the processes of cutting and cooking. Although significant compositional and functional differences have been reported among animal species, there is a lack of studies on the effects of cheese-making technology on cheese yield and losses for sheep milk. Thus, we examined the cheese-making settings in 8 small rural dairies working with raw sheep milk and their effects on cheese yield and compound losses in whey during the cheese-production season. Actual cheese yield varied in 2 to 3 kg of cheese/100 kg of milk among dairies due to the cheese-making conditions, particularly the duration of cutting and cooking and the final cooking temperature. The combination of the conditions used during cutting and cooking, especially, determined fat losses in the whey. Fat losses were increased with high-speed and short cutting time settings together with high stirring speed and long duration of cooking. Additionally, cheese-makers should adapt the cutting and cooking conditions to the seasonal variations of milk composition, especially during early summer, when fat losses in the whey are higher. Our results suggest that it could be useful to use approximately 10 to 15 min of cutting time and moderate cooking speed and duration. The data reported in this study may assist the improvement of the cheese-making process in small rural dairies using sheep milk, where facilities are limited and the role of the cheese-maker is crucial.
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Affiliation(s)
- Ane Aldalur
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - María Ángeles Bustamante
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
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9
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Aldalur A, Ong L, Bustamante MÁ, Gras SL, Barron LJR. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.05.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Panikuttira B, Payne FA, O'Shea N, Tobin JT, O'Donnell CP. Evaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milk. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Panthi RR, Kelly AL, McMahon DJ, Dai X, Vollmer AH, Sheehan JJ. Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring. J Dairy Sci 2019; 102:4989-5004. [DOI: 10.3168/jds.2018-15051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Accepted: 02/04/2019] [Indexed: 11/19/2022]
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12
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Aldalur A, Bustamante MÁ, Barron LJR. Characterization of curd grain size and shape by 2-dimensional image analysis during the cheesemaking process in artisanal sheep dairies. J Dairy Sci 2018; 102:1083-1095. [PMID: 30591334 DOI: 10.3168/jds.2018-15177] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Accepted: 11/04/2018] [Indexed: 11/19/2022]
Abstract
The size and shape of curd grains are the most important parameters used by cheesemakers to decide when to end the cutting or stirring processes during cheesemaking. Thus, 2-dimensional image analysis was used to measure the characteristics of curd grains in commercial cheese productions carried out by artisanal sheep dairies. Dairies used different technical settings for cutting and stirring steps, causing differences in the size and shape of curd grains. A linear relationship between total revolutions used for cutting and stirring and curd particle size was established. However, particle size distributions after curd cutting and stirring were highly heterogeneous. Actual cheese yield was correlated with particle size and cutting revolutions, whereas curd grain shape and fat loss were associated with stirring conditions by a multivariate approach. Image analysis of the size and shape of curd grains gives useful information for determining characteristics related to cheese yield and quality and may contribute to improving and controlling the cheesemaking process in small artisanal dairies.
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Affiliation(s)
- Ane Aldalur
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - María Ángeles Bustamante
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
| | - Luis Javier R Barron
- Lactiker Research Group, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
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13
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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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Arango O, Trujillo AJ, Castillo M. Monitoring the effect of inulin, protein, and calcium on milk coagulation phases using a fibre optic sensor. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Panikuttira B, O'Shea N, Tobin JT, Tiwari BK, O'Donnell CP. Process analytical technology for cheese manufacture. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13806] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bhavya Panikuttira
- School of Biosystems and Food Engineering; University College Dublin; Belfield D4 Dublin Ireland
| | - Norah O'Shea
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy Co.Cork Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy Co.Cork Ireland
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Department; Teagasc Food Research Centre; Ashtown D15 Dublin Ireland
| | - Colm P. O'Donnell
- School of Biosystems and Food Engineering; University College Dublin; Belfield D4 Dublin Ireland
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Arango O, Trujillo A, Castillo M. Modelling gelation and cutting times using light backscatter parameters at different levels of inulin, protein and calcium. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.081] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Arango O, Castillo M. A method for the inline measurement of milk gel firmness using an optical sensor. J Dairy Sci 2018; 101:3910-3917. [PMID: 29477534 DOI: 10.3168/jds.2017-13595] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2017] [Accepted: 12/01/2017] [Indexed: 11/19/2022]
Abstract
At present, selection of cutting time during cheesemaking is made based on subjective methods, which has effects on product homogeneity and has prevented complete automation of cheesemaking. In this work, a new method for inline monitoring of curd firmness is presented. The method consisted of developing a model that correlates the backscatter ratio of near infrared light during milk coagulation with the rheological storage modulus. The model was developed through a factorial design with 2 factors: protein concentration (3.4 and 5.1%) and coagulation temperature (30 and 40°C). Each treatment was replicated 3 times; the model was calibrated with the first replicate and validated using the remaining 2 replicates. The coagulation process was simultaneously monitored using an optical sensor and small-amplitude oscillatory rheology. The model was calibrated and successfully validated at the different protein concentrations and coagulation temperatures studied, predicting the evolution of storage modulus during milk coagulation with coefficient of determination values >0.998 and standard error of prediction values <3.4 Pa. The results demonstrated that the proposed method allows inline monitoring of curd firming in cheesemaking and cutting the curd at a proper firmness to each type of cheese.
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Affiliation(s)
- O Arango
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Xarxa de referència en tecnologia dels aliments de la Generalitat de Catalunia (XaRTA), TECNIO-CERPTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; Facultad de Ingeniería Agroindustrial, Universidad de Nariño, Ciudad Universitaria Torobajo, Pasto, Nariño PC 52001, Colombia.
| | - M Castillo
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Xarxa de referència en tecnologia dels aliments de la Generalitat de Catalunia (XaRTA), TECNIO-CERPTA, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
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18
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Issa Ado R, Lopez C, Lechevalier V, Elhadji Gounga M, Robert B, Harel-Oger M, Garric G, Grongnet JF, Gaucheron F. Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics. Food Res Int 2018; 105:694-702. [PMID: 29433264 DOI: 10.1016/j.foodres.2017.11.056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/03/2017] [Accepted: 11/21/2017] [Indexed: 10/18/2022]
Abstract
Milk is often subjected to technological treatments which have impacts on the structure of milk constituents and the characteristics of rennet curds. In this paper, the influence of the dairy fat structure on the biochemical and textural characteristics of curds coagulated by an extract of Calotropis procera leaves was studied. Standardized milks were reconstituted with the same contents in protein (35g·kg-1) and fat (35g·kg-1) but with different structures of fat i.e. homogenized anhydrous milk fat (HAMF), homogenized cream (HC) and non-homogenized cream (NHC). As expected, the size distributions of fat globules in the different milks were different. After their coagulations by the plant extract, the physico-chemical characteristics of the curds and respective wheys were determined. No difference was observed in the coagulation time between the three milks but the whey removed more quickly from HAMF and HC curds than NHC-curd. The biochemical analyses of curds revealed a lower content in dry matter and fat in the NHC-curd compared to HAMF- and HC-curds. Otherwise, the NHC-whey exhibited the highest amount of fat. Observations by confocal microscopy showed that the fat globules were homogenously distributed and well trapped in the protein networks of HAMF- and HC-curds. In the NHC-curd, the fat globules were located in whey pockets, with less connectivity with the protein network. The textural analysis showed that the NHC-curd was more elastic, soft and adhesive than HAMF- and HC-curds. Homogenization significantly reduced the loss of fat during cheese manufacturing and conferred specific textural characteristics to the curds coagulated by an extract of Calotropis procera.
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Affiliation(s)
- Rayanatou Issa Ado
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | - Christelle Lopez
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Valérie Lechevalier
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Mahamadou Elhadji Gounga
- Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger
| | - Benoit Robert
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Marielle Harel-Oger
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | - Gilles Garric
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France
| | | | - Frédéric Gaucheron
- UMR 1253 Science et Technologie du Lait et de l'Œuf, Inra-Agrocampus Rennes, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France.
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19
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Panthi RR, Kelly AL, Hennessy D, McAuliffe S, Mateo M, O'Donnell C, O'Callaghan DJ, Sheehan JJ. Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ram R Panthi
- School of Food and Nutritional Sciences; University College Cork; Ireland
- Teagasc Food Research Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences; University College Cork; Ireland
| | - Deirdre Hennessy
- Teagasc Animal and Grassland Research and Innovation Centre; Moorepark, Fermoy, Co.; Cork Ireland
| | - Stephen McAuliffe
- Teagasc Animal and Grassland Research and Innovation Centre; Moorepark, Fermoy, Co.; Cork Ireland
- School of Biological Sciences; Queen's University; Belfast BT7 1NN UK
| | - Maria Mateo
- UCD Schools of Biosystems and Food Engineering; Dublin Ireland
| | - Colm O'Donnell
- UCD Schools of Biosystems and Food Engineering; Dublin Ireland
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20
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Schmitt C, Sturm B, Grupa U, Hensel O. Analysis of the influence of different factors on the quality of a curd-whey mixture during pumping. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Felix da Silva D, Matumoto-Pintro PT, Bazinet L, Couillard C, Britten M. Effect of commercial grape extracts on the cheese-making properties of milk. J Dairy Sci 2015; 98:1552-62. [PMID: 25597978 DOI: 10.3168/jds.2014-8796] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2014] [Accepted: 11/29/2014] [Indexed: 11/19/2022]
Abstract
Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.2, and 0.3% (wt/vol). The effect of grape extracts on the kinetics of milk clotting, milk gel texture, and syneresis were determined, and model cheeses were produced. Whole grape and grape seed extracts contained a similar concentration of polyphenolic compounds and about twice the amount found in grape skin extracts. Radical scavenging activity was directly proportional to the phenolic compounds content. When added to milk, grape extracts increased rennet-induced clotting time and decreased the clotting rate. Although differences were observed between the extracts, the concentration added to milk was the main factor influencing clotting properties. With increasing concentrations of grape extracts, milk gels showed increased brittleness and reduced firmness. In addition, syneresis of milk gels decreased with increasing concentrations of grape extracts, which resulted in cheeses with a higher moisture content. The presence of grape extracts in milk slightly increased protein recovery in cheese but had no effect on fat recovery. With whole grape or grape seed extracts added to milk at 0.1% (wt/vol), the recovery coefficient for polyphenols was about 0.63, and decreased with increasing extract concentration in milk. Better polyphenol recovery was observed for grape seed extracts (0.87), with no concentration effect. Commercial extracts from whole grape, grape seed, or grape skin can be added to milk in the 0.1 to 0.3% (wt/vol) concentration range to produce cheese with potential health benefits, without a negative effect on cheese yield.
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Affiliation(s)
- Denise Felix da Silva
- Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná 87020-900, Brazil
| | - Paula T Matumoto-Pintro
- Departamento de Agronomia, Universidade Estadual de Maringá, Avenida Colombo 5790, Maringá, Paraná 87020-900, Brazil
| | - Laurent Bazinet
- Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada G1V 0A6; Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6
| | - Charles Couillard
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6
| | - Michel Britten
- Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, Quebec, Canada G1V 0A6; Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada J2S 8E3.
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22
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Lu Y, McMahon D. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese. J Dairy Sci 2015; 98:78-88. [DOI: 10.3168/jds.2014-8600] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Accepted: 10/02/2014] [Indexed: 11/19/2022]
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23
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Development of a potential probiotic fresh cheese using two Lactobacillus salivarius strains isolated from human milk. BIOMED RESEARCH INTERNATIONAL 2014; 2014:801918. [PMID: 24971351 PMCID: PMC4058156 DOI: 10.1155/2014/801918] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 04/24/2014] [Accepted: 05/01/2014] [Indexed: 12/11/2022]
Abstract
Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2) isolated from human milk during production and storage of fresh cheese for 28 days at 4°C. The effect of such strains on the volatile compounds profile, texture, and other sensorial properties, including an overall consumer acceptance, was also investigated. Both L. salivarius strains remained viable in the cheeses throughout the storage period and a significant reduction in their viable counts was only observed after 21 days. Globally, the addition of the L. salivarius strains did not change significantly neither the chemical composition of the cheese nor texture parameters after the storage period, although cheeses manufactured with L. salivarius CECT5713 presented significantly higher values of hardness. A total of 59 volatile compounds were identified in the headspace of experimental cheeses, and some L. salivarius-associated differences could be identified. All cheeses presented good results of acceptance after the sensory evaluation. Consequently, our results indicated that fresh cheese can be a good vehicle for the two L. salivarius strains analyzed in this study.
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Giroux HJ, Bouchard C, Britten M. Combined effect of renneting pH, cooking temperature, and dry salting on the contraction kinetics of rennet-induced milk gels. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.10.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Fagan CC, Ferreira TG, Payne FA, O'Donnell CP, O'Callaghan DJ, Castillo M. Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis. J Dairy Sci 2012; 94:5350-8. [PMID: 22032357 DOI: 10.3168/jds.2011-4399] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2011] [Accepted: 05/02/2011] [Indexed: 11/19/2022]
Abstract
A front-face fluorescence spectroscopy probe was installed in the wall of a laboratory-scale cheese vat. Excitation and emission filters were chosen for the selective detection of vitamin A, tryptophan, and riboflavin fluorescence. The evolution of the fluorescence of each fluorophore during milk coagulation and syneresis was monitored to determine if they had the potential to act as intrinsic tracers of syneresis and also coagulation. The fluorescence profiles for 2 of the fluorophores during coagulation could be divided into 3 sections relating to enzymatic hydrolysis of κ-casein, aggregation of casein micelles, and crosslinking. A parameter relating to coagulation kinetics was derived from the tryptophan and riboflavin profiles but this was not possible for the vitamin A response. The study also indicated that tryptophan and riboflavin may act as tracer molecules for syneresis, but this was not shown for vitamin A. The evolution of tryptophan and riboflavin fluorescence during syneresis followed a first-order reaction and had strong relationships with curd moisture and whey total solids content (r=0.86-0.96). Simple 1- and 2-parameter models were developed to predict curd moisture content, curd yield, and whey total solids using parameters derived from the sensor profiles (standard error of prediction=0.0005-0.394%; R(2)=0.963-0.999). The results of this study highlight the potential of tryptophan and riboflavin to act as intrinsic tracer molecules for noninvasive inline monitoring of milk coagulation and curd syneresis. Further work is required to validate these findings under a wider range of processing conditions.
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Affiliation(s)
- C C Fagan
- Biosystems Engineering, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
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26
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Geng XL, van den Berg FW, Bager AN, Ipsen R. Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Everard C, O’Callaghan D, Mateo M, Castillo M, Payne F, O’Donnell C. Effects of milk composition, stir-out time, and pressing duration on curd moisture and yield. J Dairy Sci 2011; 94:2673-9. [DOI: 10.3168/jds.2010-3575] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2010] [Accepted: 02/24/2011] [Indexed: 11/19/2022]
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28
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Evaluation of a vat wall-mounted image capture system using image processing techniques to monitor curd moisture during syneresis with temperature treatments. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.02.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Mateo MJ, O'Callaghan DJ, O'Donnell CP. Comparison between red-green-blue imaging and visible-near infrared reflectance as potential process analytical tools for monitoring syneresis. J Dairy Sci 2010; 93:1882-9. [PMID: 20412901 DOI: 10.3168/jds.2009-2777] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2009] [Accepted: 01/18/2010] [Indexed: 11/19/2022]
Affiliation(s)
- M J Mateo
- Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
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30
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Hansen CL, Rinnan A, Engelsen SB, Janhøj T, Micklander E, Andersen U, van den Berg F. Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ 1H NMR relaxation study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:513-519. [PMID: 20050704 DOI: 10.1021/jf902264y] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The objective of this study was to monitor rennet-induced milk gel formation and mechanically induced gel syneresis in situ by low-field NMR. pH, temperature, and gel firmness at cutting time were varied in a factorial design. The new curve-fitting method Doubleslicing revealed that during coagulation two proton populations with distinct transverse relaxation times (T2,1=181, T2,2=465 ms) were present in fractions (f1=98.9%, f2=1.1%). Mechanical cutting of the gel in the NMR tube induced macrosyneresis, which led to the appearance of an additional proton population (T2,3=1500-2200 ms) identified as whey. On the basis of NMR quantification of whey water the syneresis rate was calculated and found to be significantly dependent on pH and temperature.
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Affiliation(s)
- Christian Lyndgaard Hansen
- Quality and Technology Group, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark.
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31
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Evaluation of on-line optical sensing techniques for monitoring curd moisture content and solids in whey during syneresis. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Mateo M, O’Callaghan D, Everard C, Castillo M, Payne F, O’Donnell C. Validation of a curd-syneresis sensor over a range of milk composition and process parameters. J Dairy Sci 2009; 92:5386-95. [DOI: 10.3168/jds.2009-2363] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Everard C, O’Callaghan D, Mateo M, Castillo M, Payne F, O’Donnell C. The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheese making. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.11.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Mateo M, O'Callaghan D, Everard C, Fagan C, Castillo M, Payne F, O'Donnell C. Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.12.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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35
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Mateo M, Everard C, Fagan C, O'Donnell C, Castillo M, Payne F, O'Callaghan D. Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2008.10.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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