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Biegalski J, Cais-Sokolińska D. Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping. Foods 2024; 13:581. [PMID: 38397558 PMCID: PMC10887899 DOI: 10.3390/foods13040581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 02/12/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow's milk and reconstituted sheep's milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (w/w) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use. The observed changes in the cheese during storage in the covering liquid were confirmed by the characteristics of the liquid itself. The smallest mass changes were related to cheeses stored in a covering liquid with double the amount of lactose and a single amount of citric acid. This cheese also displayed positive changes in all assessed descriptors (texture, melt, and colour). The amount of leachate from the cheese was small and occurred relatively late after unpacking and quartering. Based on the results of the study, changes made to the composition of the covering liquids can positively affect the characteristics of mozzarella cheese. Additionally, this data allows for the creation of specialised mozzarella cheeses that can pique the consumer's interest.
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Affiliation(s)
- Jakub Biegalski
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland;
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Parafati L, Siracusa L, Pesce F, Restuccia C, Fallico B, Palmeri R. Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese. Food Chem 2023; 425:136474. [PMID: 37295215 DOI: 10.1016/j.foodchem.2023.136474] [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: 02/22/2023] [Revised: 05/09/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023]
Abstract
Mango (Mangifera indica L.) has been an important plant in traditional medicine for over 4000 years, probably because of its remarkable antioxidant activity. In this study, an aqueous extract from mango red leaves (M-RLE) was evaluated for its polyphenol profile and antioxidant activity. The extract was used as brine replacement (at 5%, 10% and 20% v/v) in fresh mozzarella cheese for improving its functional properties. During storage (12 d at 4 ± °C), compositional analysis performed on mozzarella has shown a progressive increase of iriflophenone 3-C-glucoside and mangiferin, the compounds most present in the extract, with a noticeable preference for the benzophenone. At the same time, the antioxidant activity of mozzarella peaked at 12 d of storage, suggesting a binding action of that matrix for the M-RLE bioactive compounds. Moreover, the use of the M-RLE has not negatively influenced the Lactobacillus spp. population of mozzarella, even at the highest concentration.
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Affiliation(s)
- Lucia Parafati
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
| | - Laura Siracusa
- CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare, via Paolo Gaifami 18, 95126 Catania, Italy
| | - Fabiola Pesce
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
| | - Cristina Restuccia
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy.
| | - Biagio Fallico
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
| | - Rosa Palmeri
- Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123 Catania, Italy
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To CM, Mylle M, Rebry F, Bossier S, Van der Meeren P, Pel L. Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Alehosseini A, Sharma P, Sheehan JJ. Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Influence of modified governing liquid on shelf-life parameters of high-moisture mozzarella cheese. Food Res Int 2022; 159:111627. [DOI: 10.1016/j.foodres.2022.111627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 06/27/2022] [Accepted: 07/05/2022] [Indexed: 11/19/2022]
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6
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Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Balthazar CF, Guimarães JT, Rocha RS, Pimentel TC, Neto RP, Tavares MIB, Graça JS, Alves Filho EG, Freitas MQ, Esmerino EA, Granato D, Rodrigues S, Raices RS, Silva MC, Sant’Ana AS, Cruz AG. Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Chen Y, MacNaughtan W, Jones P, Yang Q, Foster T. The state of water and fat during the maturation of Cheddar cheese. Food Chem 2020; 303:125390. [PMID: 31450177 DOI: 10.1016/j.foodchem.2019.125390] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 08/12/2019] [Accepted: 08/18/2019] [Indexed: 11/26/2022]
Abstract
Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxation decay curves have been deconvoluted. Proton transverse relaxation values for both the water and fat fractions decrease and the relative %age of the proton peak area, predominantly from the fat increases over a 450-day ripening period. The thermodynamic free water percentage increases during maturation. Water and fat attributes can distinguish between Cheddar cheese batches after 56 days. Cheese batches which have lower transverse relaxation values for the water and fat proton fractions and a higher relative %age of the proton peak area predominantly from fat at 56 days, mature after 270 days to be more yellow, rubbery and smooth, have a less sour and lingering aftertaste and are also harder to form into a cheese ball.
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Affiliation(s)
- Yangyi Chen
- Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
| | - William MacNaughtan
- Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
| | - Paul Jones
- South Caernarfon Creameries Ltd, Pwllheli LL53 6SB, UK.
| | - Qian Yang
- Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
| | - Tim Foster
- Division of Food Sciences, The University of Nottingham, Loughborough LE12 5RD, UK.
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Nguyen HT, Ong L, Lopez C, Kentish SE, Gras SL. Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses. Food Res Int 2017; 102:458-467. [DOI: 10.1016/j.foodres.2017.09.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 09/08/2017] [Accepted: 09/09/2017] [Indexed: 11/25/2022]
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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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Kirmaci H. Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0034] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Mizuno R, Abe T, Koishihara H, Okawa T. The Effect of Preservative Liquid Composition on Physicochemical Properties of Mozzarella Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.261] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Rei Mizuno
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | - Tadahiro Abe
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | | | - Teiichiro Okawa
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
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Marino M, Segat A, Maifreni M, Frigo F, Sepulcri C, Innocente N. Efficacy of ozonation on microbial counts in used brines for cheesemaking. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.06.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Abstract
The effect of different brining treatments on salt uptake and diffusion during the first 30 d of ripening was determined in soft ewe cheese. Additionally, salt influence on surface microorganisms and physicochemical parameters was evaluated. Cheeses were placed into different brine solutions (14, 18 and 24°Bé) at 5 and 10 °C for 1, 2 or 3 h. Samples from rind, outer core and inner core were analysed at 0, 7, 15 and 30 d. Complete salt diffusion from rind to the inner core took about 15 d. The resulting salt gradient favoured the development of a pH gradient from the surface to the inner core. Salt concentration also had a significant effect on the growth of surface microorganisms (mesophiles, pseudomonads and halotolerants). However, mould and yeasts were not affected throughout ripening by the salt levels achieved. Brine salting by immersion for 3 h at 10 °C in 24°B brine was found to be the most suitable treatment to control pseudomonads in cheese rind, as spoilage microorganism.
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Xiao X, Zhu T, Qi L, Moga LM, Zhang X. MS-BWME: a wireless real-time monitoring system for brine well mining equipment. SENSORS 2014; 14:19877-96. [PMID: 25340455 PMCID: PMC4239862 DOI: 10.3390/s141019877] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2014] [Revised: 09/14/2014] [Accepted: 09/29/2014] [Indexed: 11/29/2022]
Abstract
This paper describes a wireless real-time monitoring system (MS-BWME) to monitor the running state of pumps equipment in brine well mining and prevent potential failures that may produce unexpected interruptions with severe consequences. MS-BWME consists of two units: the ZigBee Wireless Sensors Network (WSN) unit and the real-time remote monitoring unit. MS-BWME was implemented and tested in sampled brine wells mining in Qinghai Province and four kinds of indicators were selected to evaluate the performance of the MS-BWME, i.e., sensor calibration, the system's real-time data reception, Received Signal Strength Indicator (RSSI) and sensor node lifetime. The results show that MS-BWME can accurately judge the running state of the pump equipment by acquiring and transmitting the real-time voltage and electric current data of the equipment from the spot and provide real-time decision support aid to help workers overhaul the equipment in a timely manner and resolve failures that might produce unexpected production down-time. The MS-BWME can also be extended to a wide range of equipment monitoring applications.
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Affiliation(s)
- Xinqing Xiao
- China Agricultural University, Beijing 100083, China.
| | - Tianyu Zhu
- China Agricultural University, Beijing 100083, China.
| | - Lin Qi
- Beijing Information S&T University, Beijing 100192, China.
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