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Rendón-Huerta JA, Rodríguez-Gallegos A, Morales-Rueda JÁ, García-López JC, Álvarez-Fuentes G, Negrete-Sánchez LO, Lee-Rangel HA. Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture. ITALIAN JOURNAL OF ANIMAL SCIENCE 2023. [DOI: 10.1080/1828051x.2023.2188884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Juan Antonio Rendón-Huerta
- Coordinación Académica Región Altiplano Oeste, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
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Research on Quality Evaluation of Product Interactive Aging Design Based on Kano Model. COMPUTATIONAL INTELLIGENCE AND NEUROSCIENCE 2022; 2022:3869087. [PMID: 35140771 PMCID: PMC8820854 DOI: 10.1155/2022/3869087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/06/2022] [Accepted: 01/07/2022] [Indexed: 11/17/2022]
Abstract
At present, China’s population aging presents the characteristics of large base, fast aging process, and old age, but the research and development of product aging design in China is relatively late, which brings additional pressure to the daily life of the elderly. In such an environment, higher requirements are put forward for product aging design and service provision. Only products or services that timely meet the personalized and diversified needs of different customers can attract customers and improve customer satisfaction. How to design aging products with satisfactory appearance and humanized function is the focus of current research. Based on the product quality division of Kano model, this paper summarizes the domestic mainstream products and their functions. The designed questionnaire data are summarized; reliability and validity analysis, as well as descriptive statistical analysis, is performed on this basis for the constructed product service quality evaluation system. The service quality indicators are divided into three categories according to the Kano model: overall one-dimensional quality, charm quality, and necessary quality.
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Monsalve-Atencio R, Sanchez-Soto K, Chica J, Camaño Echavarría JA, Vega-Castro O. Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112722] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese. FERMENTATION 2021. [DOI: 10.3390/fermentation7040274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly selected. A higher ratio of sheep milk caused a noticeable increase in fat, protein, lactose, and total solids content, while the content of solids-not-fat significantly (p < 0.05) increased. A similar trend was found for casein content (p < 0.1). The highest ratio of sheep milk in mixed milk increased (p < 0.05) the protein content by almost 1%. However, the results showed that it is not reasonable to increase the sheep milk ratio in mixed milk above 44% (v/v) because it causes a higher (p < 0.01) moisture content in the cheese, as well as a lower fat content (p < 0.01) and fat recovery (p = 0.07) during the manufacturing of Lećevački cheese.
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Zicarelli L, Napolano R, Campanile G, Zullo G, Zicarelli F, Neri D, Di Luccia A, Di Palo R, la Gatta B. Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Safonov V. Assessment of Heavy Metals in Milk Produced by Black-and-White Holstein Cows from Moscow. ACTA ACUST UNITED AC 2020. [DOI: 10.12944/crnfsj.8.2.06] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Milk must comply with quality standards for proper human nutrition. The purpose of this study was to conduct a comparative microbiological and elemental analysis of milk quality from Black-and-White Holstein cows. The studies were conducted on the basis of livestock farming in January-October 2019, Moscow region, Russian Federation. The experiment included 60 cows, divided into 3 groups of 20 animals of full age. All cows were kept under identical conditions. The first group consisted of purebred Black-and-White cows; the second group included Holstein half breeds; and the third group included the third generation of Holstein crossbreeds. 500 samples of milk were taken from animals of each group. The second group exceeded in content of zinc by 0.5 times (p≤0.05). The third group was recorded with lower manganese by 2 times (p≤0.001) while the first group by 0.5 times (p≤0.05) compering to the second group. Milk in groups 3 and 2 had a significant excess of iron and copper concentrations by 1.5-2.0 times (at p≤0.001), comparing to group 1. The milk in group 1 (purebred Black-and-White cows) exceeded TLV (threshold limit value) for lead (by 2.2 times) and cobalt (by 2.5 times). The milk in this group also had a higher cadmium content compering to the other two groups (by 1.3–2.7 times). Holstein crossbreeding helps to increase the concentration of cobalt, zinc and manganese. Lead and cadmium accumulate in the milk of purebred Black-and-White cows.
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Affiliation(s)
- Vladimir Safonov
- Laboratory of Environmental Biogeochemistry, Vernadsky Institute of Geochemistry and Analytical Chemistry of Russian Academу of Sciences, Moscow, Russia
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Efficacy of near infrared spectroscopy to segregate raw milk from individual cows between herds for product innovation and traceability. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas.v12i3.659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Silva DP, Pedroso AM, Pereira MC, Bertoldi GP, Watanabe DH, Melo AC, Millen DD. Survey of management practices used by Brazilian dairy farmers and recommendations provided by 43 dairy cattle nutritionists. CANADIAN JOURNAL OF ANIMAL SCIENCE 2019. [DOI: 10.1139/cjas-2018-0004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
This work aimed to survey management practices used by dairy farmers and to report nutritional recommendations adopted by 43 dairy cattle nutritionists in Brazil. The web-based survey consisted of 80 questions. Almost 50% of the participants had clients that produce <1000 kg of milk daily and 48.8% had clients who own fewer than 100 dairy cows. Corn was the primary source of grain (97.4%), and 43.9% of the nutritionists included from 41% to 50% concentrate in lactation diets. The mean roughage inclusion in lactation diets was 50.5% and 79% of the nutritionists reported corn silage as the primary roughage source. Average crude protein and rumen-degradable protein concentrations recommended by the nutritionists for lactation diets were 15.7% and 9%, respectively. Average Ca and P concentrations recommended for lactation diets were 0.70% and 0.41%, respectively. The major health problem reported by 83.9% of the nutritionists was mastitis. The present survey provides an overview of management practices adopted by dairy farmers and nutritional recommendations currently applied by dairy cattle nutritionists in Brazil. The most critical points identified were low milk yield, mastitis as the major health problem, lack of proper mixing and delivery of rations, and destination of male calves.
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Affiliation(s)
- Diego P. Silva
- College of Technology and Agricultural Sciences, São Paulo State University (UNESP), Dracena, São Paulo 17900-000, Brazil
| | - Alexandre M. Pedroso
- Empresa Brasileira de Pesquisa Agropecuária, São Carlos, São Paulo 13560-970, Brazil
| | - Murillo C.S. Pereira
- School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, São Paulo 18618-000, Brazil
| | - Gustavo P. Bertoldi
- College of Technology and Agricultural Sciences, São Paulo State University (UNESP), Dracena, São Paulo 17900-000, Brazil
| | - Daniel H.M. Watanabe
- College of Technology and Agricultural Sciences, São Paulo State University (UNESP), Dracena, São Paulo 17900-000, Brazil
| | - Alan C.B. Melo
- College of Technology and Agricultural Sciences, São Paulo State University (UNESP), Dracena, São Paulo 17900-000, Brazil
| | - Danilo D. Millen
- College of Technology and Agricultural Sciences, São Paulo State University (UNESP), Dracena, São Paulo 17900-000, Brazil
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Leitner G, Lavon Y, Merin U, Jacoby S, Blum SE, Krifucks O, Silanikove N. Milk quality and milk transformation parameters from infected mammary glands depends on the infecting bacteria species. PLoS One 2019; 14:e0213817. [PMID: 31260459 PMCID: PMC6602173 DOI: 10.1371/journal.pone.0213817] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Accepted: 06/13/2019] [Indexed: 11/25/2022] Open
Abstract
The current study measured the influence of milk of subclinically infected glands by different bacteria species on the cow’s milk. The effects of bacterial infection or inflammation on gland milk yield were related to the bacteria species that caused the infection. The volume of milk of the inflamed gland from the cow’s milk yield was significantly lower (P<0.001) for the glands previously infected by Escherichia coli (PIEc) and those infected with Streptococcus dysgalactiae. Coagulation properties, rennet clotting time (RCT) and curd firmness (CF) also depended on the bacteria causing the infection. RCT values of all the inflamed glands were significantly longer (P<0.001) and CF values were significantly lower than that of the healthy ones. Moreover, in the whole milk, CF was also significantly lower and not proportional to the volume of the milk from the inflamed gland of the cow’s milk. Calculation of the predicted 40% dry matter curd weight (PCW) on the cow level, including the healthy and inflamed glands or the healthy glands alone, showed that for 10 of 13 PIEc cows, the presence of the affected gland’s milk in the whole cow milk resulted in a lower PCW value. Likewise, 7 of 20 cows infected by S. dysgalactiae had negative delta values. Unlike the latter bacteria, PCW from milk of glands infected with CNS increased, although in a lower magnitude than in the healthy glands. No correlation was found between logSCC in the whole cow milk (healthy and inflamed glands) and PCW.
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Affiliation(s)
- Gabriel Leitner
- National Mastitis Reference Center, Kimron Veterinary Institute, Bet Dagan, Israel
- * E-mail:
| | - Yaniv Lavon
- Israel Cattle Breeders Association, Caesarea, Israel
| | - Uzi Merin
- Institute of Technology and Storage of Agricultural Products, The Volcani Center Bet Dagan, Israel
| | - Shamay Jacoby
- Institute of Animal Science, A.R.O., The Volcani Center, Bet Dagan, Israel
| | - Shlomo E. Blum
- National Mastitis Reference Center, Kimron Veterinary Institute, Bet Dagan, Israel
| | - Oleg Krifucks
- National Mastitis Reference Center, Kimron Veterinary Institute, Bet Dagan, Israel
| | - Nissim Silanikove
- Institute of Animal Science, A.R.O., The Volcani Center, Bet Dagan, Israel
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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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INVESTIGATION OF THE INFLUENCE OF “AMARANTH” CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES. EUREKA: LIFE SCIENCES 2018. [DOI: 10.21303/2504-5695.2018.00555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin. The use of “Amaranth” cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing “Amaranth” cryoadditive were: the normative organoleptic estimation of a product and its daily need.
Introduction of “Amaranth” cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of “Amaranth” cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties.
Organoleptic characteristics of processed cheeses with cryopowder “Amaranth” testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards.
Experimental samples had the pleasant commodity look. Processed cheese, produced using “Amaranth” cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin.
The offered products widen the assortment of milk products of the treating-prophylactic direction.
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THE ELABORATION OF CHEESE MASSES OF THERAPEUTIC AND PROPHYLACTIC DIRECTION WITH CRYOADDITIVE “PUMPKIN”. EUREKA: LIFE SCIENCES 2017. [DOI: 10.21303/2504-5695.2017.00306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
There was grounded the expedience of using cryopowder “Pumpkin” in the technology of sweet and salt cheese masses. The possibility of using cryopowder “Pumpkin” as a component of therapeutic and prophylactic cheeses masses was studied. The main factors of introduction of cryoadditive “Pumpkin” are: normative organoleptic properties of product and its daily norm. The production of cheese masses with cryoadditive “Pumpkin” provides their combination with sugar or salt.
The use of cryoadditive “Pumpkin” needs preliminary comminution and mixing them with sugar-sand or salt. The receipts of 4 types of cheese masses with cryoadditive “Pumpkin” (two fatless and two semi-fat ones) were elaborated. At introduction of cryoadditive “Pumpkin” in cheese masses their food value increased. The organoleptic, technological and commodity characteristics of these cheese masses were studied. It was established, that the color of sweet cheese masses was cream with separate yellow dots of comminuted powder-like cryoadditive and the color of salt cheese masses was, correspondingly, yellow. In sweet cheese masses the distinct smell of cryoadditive was perceptible, whereas in salt cheese masses it was fresh, sour-milk. The flavor of studied samples was more expressed in sweet cheese masses. The offered cheese masses had pleasant, original commodity look, normative physical-chemical characteristics.
The titrated acidity of studied samples of salt cheese masses was 124–130 °Т, moisture ms - 62–60 % and dry substances – 40–38 %, and titrated acidity of studied samples of sweet cheese masses was126–134 °Т, moisture ms 63–66 % and dry substances – 34–37 %.
The offered production widens the assortment of milk products of therapeutic and prophylactic direction.
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