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Guinee TP. Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Piñeiro-Lago L, Franco I, Tovar CA. Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening. Food Res Int 2020; 137:109693. [PMID: 33233267 DOI: 10.1016/j.foodres.2020.109693] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 07/30/2020] [Accepted: 09/06/2020] [Indexed: 11/27/2022]
Abstract
Thermoviscoelastic and biochemical properties of Afuega'l Pitu cheese blancu (B) and roxu (R), a Spanish acid-curd cheese made from cow's milk, were determined at 3, 15, 30 and 60 days of ripening. The contents of fat (>45 g/100 g total solids, TS) and NaCl (<3 g/100 g TS) were similar between varieties and did not change with ripening. Total solids, pH, nitrogen fractions and fat acidity increased with ripening time in B and R samples. Lactose content was higher in B than in R cheeses at 3 d, was degraded gradually throughout ripening but did not disappear totally in both cheeses at 60 d. Viscoelastic parameters were determined in the linear viscoelastic region (LVER) by stress sweeps (6.3 rad/s, 20 °C): the stress amplitude (σmax) and complex modulus (G*) increased, while strain amplitude (γmax) decreased up to 60 d. Mechanical spectra were also determined, in the LVER, at 20 °C, 50 °C and 75 °C, showing that all samples behaved as "true gels" (elastic modulus, G' > viscous modulus, G''), irrespective of temperature. The best gel properties (low values of loss factor, tanδ = G''/G', and minor frequency dependence, i.e., low n', n'' exponents), were observed at 20 °C for B30 and R30. The viscoelastic parameters (G0' and G0'') increased with ripening time, irrespective of the temperature, and for a fixed ripening time they were lower at higher temperature. At 75 °C, all samples exhibited notable frequency dependence (n'' ≫ n'), resulting in shear-induced gelation at low frequencies (high oscillation times) which was consistent with data in thermal profiles from 70 °C to 90 °C.
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Affiliation(s)
- Lorena Piñeiro-Lago
- Food Technology Area, Faculty of Sciences, Campus Universitario As Lagoas s/n, 32004 Ourense, University of Vigo, Spain.
| | - Inmaculada Franco
- Food Technology Area, Faculty of Sciences, Campus Universitario As Lagoas s/n, 32004 Ourense, University of Vigo, Spain
| | - Clara A Tovar
- Department of Applied Physics, Faculty of Sciences, Campus Universitario As Lagoas s/n, 32004 Ourense, University of Vigo, Spain
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Alinovi M, Wiking L, Corredig M, Mucchetti G. Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese. J Dairy Sci 2020; 103:7775-7790. [PMID: 32684456 DOI: 10.3168/jds.2020-18396] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Accepted: 04/27/2020] [Indexed: 01/07/2023]
Abstract
High-moisture mozzarella is one of the most-exported Italian cheeses worldwide, but its quality is affected by storage. Freezing is regarded as a solution to decrease product waste, extend market reach, and increase convenience, but its effect on quality has to be estimated. In this study, the details related to proteolysis, physicochemical properties, and sensory quality parameters of high-moisture mozzarella as a function of frozen storage (1, 3, and 4 mo) and subsequent refrigerated storage after thawing (1, 3, and 8 d) were evaluated. Frozen cheeses stored at -18°C showed a higher extent of proteolysis, as well as different colorimetric and sensory properties, compared with the fresh, nonfrozen control. Sensory evaluation showed the emergence of oxidized and bitter taste after 1 mo of frozen storage, which supports the proteolysis data. The extent of proteolysis of frozen-stored cheese after thawing was greater than that measured in fresh cheese during refrigerated storage. These results help better understand the changes occurring during frozen storage of high-moisture mozzarella cheese and evaluate possible means to decrease the effect of freezing on the cheese matrix.
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Affiliation(s)
- Marcello Alinovi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, Parma, Italy 43124.
| | - Lars Wiking
- Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200; iFood Center, Department of Food Science, Aarhus University, Agro Food Park 48, Skejby, Denmark 8200
| | - Germano Mucchetti
- Food and Drug Department, University of Parma, Parco Area delle Scienze 47/A, Parma, Italy 43124
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Gulzar N, Rafiq S, Nadeem M, Imran M, Khalique A, Muqada Sleem I, Saleem T. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese. Lipids Health Dis 2019; 18:33. [PMID: 30696457 PMCID: PMC6352441 DOI: 10.1186/s12944-019-0976-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Accepted: 01/16/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Currently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fatty acids. Bovine milk cheese fatty acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the fatty acid profile and potential influence of milling pH on the fatty acid composition of buffalo Mozzarella cheese. METHODS Buffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and fatty acid profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design. RESULTS This study evaluated the effect of milling pH on chemical composition, mineral and fatty acid profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on fatty acid profile of cheese. However, storage effects significantly on chemical composition and fatty acid profile of cheese. Decreasing milling pH from 5.2-4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated fatty acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated fatty acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated fatty acids exhibited lower concentrations than total monounsaturated fatty acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10-11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10-11 concentration but storage days significantly (p < 0.05) decreased its concentration. CONCLUSION In modern era, Mozzarella cheese is major source of dietary fatty acids. The study demonstrated that Mozzarella cheese is a rich source of saturated fatty acids that has detrimental effect on health but it is also observed that it is also a major source of essential fatty acids that has beneficial impact on health. It is concluded that technological conditions like milling pH minimally influence cheese fatty acid profile but after manufacturing treatments and conditions like packaging and storage greatly influence fatty acid profile of cheese. It was concluded that cheese may get oxidized if it is packed in inappropriate packaging material that have reduced air barrier resistance. Moreover, cheese storage under light may also become oxidized which is also harmful for health.
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Affiliation(s)
- Nabila Gulzar
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan.
| | - Saima Rafiq
- Department of Food Technology, University of Poonch, Rawalakot, 12350, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, 38000, Pakistan
| | - Anjum Khalique
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
| | - Iqra Muqada Sleem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
| | - Tahir Saleem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, 55300, Pakistan
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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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Johnson ME. A 100-Year Review: Cheese production and quality. J Dairy Sci 2018; 100:9952-9965. [PMID: 29153182 DOI: 10.3168/jds.2017-12979] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 07/29/2017] [Indexed: 11/19/2022]
Abstract
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.
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Affiliation(s)
- M E Johnson
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
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Loudiyi M, Karoui R, Rutledge DN, Montel MC, Rifa E, Aït-Kaddour A. Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:963-975. [PMID: 28714272 DOI: 10.1002/jsfa.8544] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 07/07/2017] [Accepted: 07/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Reduction of NaCl content of cheeses has received considerable attention by research during the past decades because of its health effects. Nonetheless, NaCl reduction is a challenge since it plays an important role in cheese quality, such as structure, texture and functional properties. Several methods were used to evaluate the effect of NaCl on these attributes. In this study, Cantal-type cheeses with different salts (NaCl and KCl) were analyzed for their structure at a molecular level and rheological properties during heating (20-60 °C) and cooling (60-20 °C). The structure was investigated by synchronous fluorescence spectroscopy (SFS) and the rheological properties by small-amplitude oscillatory test. RESULTS Independent components analysis (ICA) gave three independent components that were attributed to coenzyme/Maillard reaction products (IC1), tryptophan (IC2) and vitamin A (IC3). Signal proportions of each IC depicted information regarding the changes in those fluorophores with salts, heating and cooling. In addition, canonical correlation analysis (CCA) of the IC proportions and rheological measurements related modifications at a molecular level evaluated by fluorescence to cheese texture (0.34 < R2 < 0.99). CONCLUSION This study demonstrated that SFS can monitor and characterize modification of Cantal-type cheeses at a molecular level, based on the analysis of the fluorescence spectra by ICA. The nature of correlation between signal proportions and the rheological parameters depicted that rheological attributes of cheeses observed at the macroscopic level can be derived from fluorescence spectra. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mohammed Loudiyi
- VetAgro Sup, Lempdes, France
- Université Clermont Auvergne, INRA, UMRF, Aurillac, France
| | - Romdhane Karoui
- Université d'Artois, EA 7394, Institut Charles Viollette, Lens, France
| | - Douglas N Rutledge
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | | | - Etienne Rifa
- Université Clermont Auvergne, INRA, UMRF, Aurillac, France
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Sharma P, Munro PA, Dessev TT, Wiles PG, Foegeding EA. Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses. J Dairy Sci 2017; 101:123-134. [PMID: 29128216 DOI: 10.3168/jds.2017-13126] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2017] [Accepted: 09/09/2017] [Indexed: 11/19/2022]
Abstract
We studied the tensile fracture properties of model Mozzarella cheeses with varying amounts of shear work input (3.3-73.7 kJ/kg). After manufacture, cheeses were elongated by manual rolling at 65°C followed by tensile testing at 21°C on dumbbell-shaped samples cut both parallel and perpendicular to the rolling direction. Strain hardening parameters were estimated from stress-strain curves using 3 different methods. Fracture stress and strain for longitudinal samples did not vary significantly with shear work input up to 26.3 kJ/kg and then decreased dramatically at 58.2 kJ/kg. Longitudinal samples with shear work input <30 kJ/kg demonstrated significant strain hardening by all 3 estimation methods. At shear work inputs <30 kJ/kg, strong anisotropy was observed in both fracture stress and strain. After a shear work input of 58.2 kJ/kg, anisotropy and strain hardening were absent. Perpendicular samples did not show strain hardening at any level of shear work input. Although the distortion of the fat drops in the cheese structure associated with the elongation could account for some of the anisotropy observed, the presence of anisotropy in the elongated nonfat samples reflected that shear work and rolling also aligned the protein structure.
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Affiliation(s)
- Prateek Sharma
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand; Dairy Technology Division, National Dairy Research Institute, Karnal-132001, Haryana, India.
| | - Peter A Munro
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Tzvetelin T Dessev
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
| | - Peter G Wiles
- Fonterra Research and Development Centre, Private Bag 11029, Palmerston North 4442, New Zealand
| | - E Allen Foegeding
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Box 7624, Raleigh 27695-7624
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Aydinol P, Ozcan T. Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12456] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pinar Aydinol
- Department of Food Technology; Mustafakemalpasa Vocational School; Uludag University; Mustafakemalpasa Bursa 16500 Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
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Banville V, Chabot D, Power N, Pouliot Y, Britten M. Impact of thermo-mechanical treatments on composition, solids loss, microstructure, and rheological properties of pasta filata–type cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Comparative analysis of mozzarella cheeses fortified with whey protein hydrolysates, diverse in hydrolysis time and concentrations. Journal of Food Science and Technology 2016; 53:3566-3573. [PMID: 27777463 DOI: 10.1007/s13197-016-2336-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/31/2016] [Indexed: 10/20/2022]
Abstract
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 °C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h. The incorporation of hydrolyzed WPCs significantly influenced rheological and functional characteristics of mozzarella cheese. The cheeses made with hydrolyzed WPCs showed fewer changes in whiteness than control during storage. It was observed that both extent of hydrolysis and levels of WPHs incorporation had significant effect on the characteristics of mozzarella cheeses.
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Ibáñez RA, Waldron DS, McSweeney PL. Effect of fat content and temperature on the translucency of Cheddar cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.10.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sharma P, Munro PA, Dessev TT, Wiles PG, Buwalda RJ. Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Guinee T, Pudja P, Miočinović J, Wiley J, Mullins C. Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses. J Dairy Sci 2015; 98:7573-86. [DOI: 10.3168/jds.2015-9743] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2015] [Accepted: 07/06/2015] [Indexed: 11/19/2022]
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Banville V, Power N, Pouliot Y, Britten M. Relationship between Baked-Cheese Sensory Properties and Melted-Cheese Physical Characteristics. J Texture Stud 2015. [DOI: 10.1111/jtxs.12132] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vincent Banville
- STELA Dairy Research Center; Institute of Nutrition and Functional Foods (INAF); Université Laval; Quebec City QC Canada
| | - Nelson Power
- Research and Development Centre; Agropur Cooperative; St-Hubert QC Canada
| | - Yves Pouliot
- STELA Dairy Research Center; Institute of Nutrition and Functional Foods (INAF); Université Laval; Quebec City QC Canada
| | - Michel Britten
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West St-Hyacinthe QC J2S 8E3 Canada
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Bähler B, Ruf T, Samudrala R, Schenkel P, Hinrichs J. Systematic approach to study temperature and time effects on yield of pasta filata cheese. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12248] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Balz Bähler
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Thomas Ruf
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Ravi Samudrala
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Philipp Schenkel
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 21 Stuttgart D-70599 Germany
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Guinee T, O’Callaghan D. Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product. J Dairy Sci 2013; 96:6830-6839. [DOI: 10.3168/jds.2013-6685] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Accepted: 06/29/2013] [Indexed: 11/19/2022]
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Amighi F, Emam-Djomeh Z, Madadlou A. Spray drying of ACE-inhibitory enzyme-modified white cheese. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12214] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fatemeh Amighi
- Department of Food Science and Technology; College of Agriculture and Natural Resources; University of Tehran; Karaj; Iran
| | - Zahra Emam-Djomeh
- Department of Food Science and Technology; College of Agriculture and Natural Resources; University of Tehran; Karaj; Iran
| | - Ashkan Madadlou
- Department of Food Science and Technology; College of Agriculture and Natural Resources; University of Tehran; Karaj; Iran
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Banville V, Morin P, Pouliot Y, Britten M. Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions. J Dairy Sci 2013; 96:4804-15. [PMID: 23706488 DOI: 10.3168/jds.2012-6314] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2012] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
Abstract
The effect of manufacturing factors on the shreddability and meltability of pizza Mozzarella cheese was studied. Four experimental cheeses were produced with 2 concentrations of denatured whey protein added to milk (0 or 0.25%) and 2 renneting pH values (6.4 or 6.5). The cheeses were aged 8, 22, or 36d before testing. Shreddability was assessed by the presence of fines, size of the shreds, and adhesion to the blade after shredding at 4, 13, or 22°C. A semi-empirical method was developed to measure the matting behavior of shreds by simulating industrial bulk packaging. Rheological measurements were performed on cheeses with and without a premelting treatment to assess melt and postmelt cheese physical properties. Lowering the pH of milk at renneting and aging the cheeses generally decreased the fines production during shredding. Adding whey protein to the cheeses also altered the fines production, but the effect varied depending on the renneting and aging conditions. The shred size distribution, adhesion to the blade, and matting behavior of the cheeses were adversely affected by increased temperature at shredding. The melting profiles obtained by rheological measurements showed that better meltability can be achieved by lowering the pH of milk at renneting or aging the cheese. The premelted cheeses were found to be softer at low temperatures (<40°C) and harder at high temperatures (>50°C) compared with the cheeses that had not undergone the premelting treatment. Understanding and controlling milk standardization, curd acidification, and cheese aging are essential for the production of Mozzarella cheese with desirable shreddability and meltability.
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Affiliation(s)
- V Banville
- STELA Dairy Research Group, Institute of Nutraceuticals and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Ganesan B, Irish DA, Brothersen C, McMahon DJ. Evaluation of microbial survival post-incidence on fresh Mozzarella cheese. J Dairy Sci 2012; 95:6891-6. [PMID: 23063153 DOI: 10.3168/jds.2012-5390] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2012] [Accepted: 08/17/2012] [Indexed: 11/19/2022]
Abstract
Commercial fresh Mozzarella cheese is made by direct acidification and is stored dry or in water without salt addition. The cheese has a shelf life of 6 wk, but usually develops an off-flavor and loses textural integrity by 4 wk, potentially due to the lack of salt and high moisture that allow the outgrowth of undesirable bacteria. To understand how microbial incidence affects cheese quality and how incident pathogen-related bacteria are limited by salt level during refrigerated storage, we made fresh Mozzarella cheese with high (2%) and low (0.5%) salt. The high-salt cheese was packaged and stored dry. The low-salt cheese was packaged and stored either dry or in 0.5% salt brine. One portion of cheeses was evaluated for surviving incident microbes by aerobic plate counts, coliform counts, and psychrophilic bacterial counts, of which coliforms and psychrophiles were not detected over 9 wk. Aerobic plate counts remained at 100 to 300 cfu/g up to 2 wk but increased by 1,000- to 10,000-fold between 4 and 6 wk at all salt levels and storage conditions. Other portions of cheeses were inoculated with either Escherichia coli or Enterococcus faecalis, both of which increased by 100-fold over 90 d of storage. Interestingly, E. coli added to the cheese brine first grew in the brine by 100-fold before attaching to the cheese, whereas Ent. faecalis attached to the cheese within 24h and grew only on the cheese. We conclude that incident bacteria, even from similar environments, may attach to cheese curd and survive differently in fresh Mozzarella cheese than in brine. Overall, 2% salt was insufficient to control bacterial growth, and slow-growing, cold- and salt-tolerant bacteria may survive and spoil fresh Mozzarella cheese.
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Affiliation(s)
- Balasubramanian Ganesan
- Dairy Technology and Innovation Laboratory, Western Dairy Center, Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah 84322, USA.
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Wadhwani R, McMahon D. Color of low-fat cheese influences flavor perception and consumer liking. J Dairy Sci 2012; 95:2336-46. [DOI: 10.3168/jds.2011-5142] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2011] [Accepted: 01/01/2012] [Indexed: 11/19/2022]
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23
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Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-011-0053-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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24
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Fucà N, McMahon D, Caccamo M, Tuminello L, La Terra S, Manenti M, Licitra G. Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese. J Dairy Sci 2012; 95:460-70. [DOI: 10.3168/jds.2011-4438] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2011] [Accepted: 09/30/2011] [Indexed: 11/19/2022]
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25
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Kim SY, Lim S, Gunasekaran S. Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.07.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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McMahon DJ, Motawee MM, McManus WR. Influence of brine concentration and temperature on composition, microstructure, and yield of feta cheese. J Dairy Sci 2009; 92:4169-79. [PMID: 19700677 DOI: 10.3168/jds.2009-2183] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The protein matrix of cheese undergoes changes immediately following cheesemaking in response to salting and cooling. Normally, such changes are limited by the amount of water entrapped in the cheese at the time of block formation but for brined cheeses such as feta cheese brine acts as a reservoir of additional water. Our objective was to determine the extent to which the protein matrix of cheese expands or contracts as a function of salt concentration and temperature, and whether such changes are reversible. Blocks of feta cheese made with overnight fermentation at 20 and 31 degrees C yielded cheese of pH 4.92 and pH 4.83 with 50.8 and 48.9 g/100 g of moisture, respectively. These cheeses were then cut into 100-g pieces and placed in plastic bags containing 100 g of whey brine solutions of 6.5, 8.0, and 9.5% salt, and stored at 3, 6, 10, and 22 degrees C for 10 d. After brining, cheese and whey were reweighed, whey volume measured, and cheese salt, moisture, and pH determined. A second set of cheeses were similarly placed in brine (n = 9) and stored for 10 d at 3 degrees C, followed by 10 d at 22 degrees C, followed by 10 d at 3 degrees C, or the complementary treatments starting at 22 degrees C. Cheese weight and whey volume (n = 3) were measured at 10, 20, and 30 d of brining. Cheese structure was examined using laser scanning confocal microscopy. Brining temperature had the greatest influence on cheese composition (except for salt content), cheese weight, and cheese volume. Salt-in-moisture content of the cheeses approached expected levels based on brine concentration and ratio of brine to cheese (i.e., 4.6, 5.7 and 6.7%). Brining at 3 degrees C increased cheese moisture, especially for cheese with an initial pH of 4.92, producing cheese with moisture up to 58 g/100 g. Cheese weight increased after brining at 3, 6, or 10 degrees C. Cold storage also prevented further fermentation and the pH remained constant, whereas at 22 degrees C the pH dropped as low as pH 4.1. At 3 degrees C, the cheese matrix expanded (20 to 30%), whereas at 22 degrees C there was a contraction and a 13 to 18 g/100 g loss in weight. Expansion of the protein matrix at 3 degrees C was reversed by changing to 22 degrees C. However, contraction of the protein matrix was not reversed by changing to 3 degrees C, and the cheese volume remained less than what it was initially.
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Affiliation(s)
- D J McMahon
- Western Dairy Center, Utah State University, Logan, Utah 84322, USA.
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27
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Johnson ME, Kapoor R, McMahon DJ, McCoy DR, Narasimmon RG. Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects. Compr Rev Food Sci Food Saf 2009; 8:252-268. [DOI: 10.1111/j.1541-4337.2009.00080.x] [Citation(s) in RCA: 130] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Cortez M, Furtado M, Gigante M, Kindstedt P. Effect of pH on Characteristics of Low-Moisture Mozzarella Cheese during Refrigerated Storage. J Food Sci 2008; 73:S443-8. [DOI: 10.1111/j.1750-3841.2008.00943.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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EMAM-DJOME ZAHRA, MOUSAVI MOHAMMADEBRAHIMZADEH, GHORBANI ABDELVAHAB, MADADLOU ASHKAN. Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams. INT J DAIRY TECHNOL 2008. [DOI: 10.1111/j.1471-0307.2008.00388.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Khosrowshahi A, Madadlou A, Ebrahim zadeh Mousavi M, Emam-Djomeh Z. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter. J Dairy Sci 2008; 89:3318-25. [PMID: 16899664 DOI: 10.3168/jds.s0022-0302(06)72368-2] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of the concentration of starter inoculated to milk on the composition, free tyrosine-tryptophan content, microstructure, opacity, and fracture stress of Iranian White cheese (IWC) was studied during 50 d of ripening in brine. Three treatments of cheese were made using 1-fold (IWC1S), 2-fold (IWC2S), and 4-fold (IWC4S) concentrations of a direct-to-vat mesophilic mixed culture containing Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis as starter. As ripening progressed, moisture and protein contents of the treatments continuously decreased, whereas their total ash, salt, and salt in moisture contents increased. Fat content and pH of cheeses remained stable during ripening. The pH of cheese milk at the time of renneting, which decreased by increasing the concentration of starter (6.57, 6.49, and 6.29 for IWC1S, IWC2S, and IWC4S, respectively), significantly affected most of the chemical characteristics and opacity of cheese. Lower pH values at renneting decreased moisture and ash contents, whereas cheese protein content increased. The concentration of free tyrosine-tryptophan in curd increased at first 29 d but decreased between d 29 and 49 of aging. The changes observed in cheese whiteness followed the changes in moisture content of the treatments. As the concentration of starter inoculated to milk increased, the value of fracture stress at a given ripening time significantly decreased, leading to a less resistant body against applied stress. A similar trend was also observed for fracture strain during cheese ripening. The micrographs taken by scanning electron microscopy provided a meaningful explanation for decrease in the value of fracture stress. As the cheese ripening progressed or the concentration of starter increased, the surface area occupied by the protein fraction in cheese microstructure decreased, leading the way to lower the force-bearing component in cheese texture.
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Affiliation(s)
- A Khosrowshahi
- Urmia University, Food Science & Engineering, Urmia, Iran
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Rahimi J, Khosrowshahi A, Madadlou A, Aziznia S. Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer. J Dairy Sci 2007; 90:4058-70. [PMID: 17699022 DOI: 10.3168/jds.2007-0121] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of different concentrations of gum tragacanth on the textural characteristics of low-fat Iranian White cheese was studied during ripening. A batch of full-fat and 5 batches of low-fat Iranian White cheeses with different gum tragacanth concentrations (without gum or with 0.25, 0.5, 0.75, or 1 g of gum/kg of milk) were produced to study the effects of fat content reduction and gum concentration on the textural and functional properties of the product during ripening. Cheese samples were analyzed with respect to chemical, color, and sensory characteristics, rheological parameters (uniaxial compression and small-amplitude oscillatory shear), and microstructure. Reducing the fat content had an adverse effect on cheese yield, sensory characteristics, and the texture of Iranian White cheese, and it increased the instrumental hardness parameters (i.e., fracture stress, elastic modulus, storage modulus, and complex modulus). However, increasing the gum tragacanth concentration reduced the values of instrumental hardness parameters and increased the whiteness of cheese. Although when the gum concentration was increased, the low-fat cheese somewhat resembled its full-fat counterpart, the interaction of the gum concentration with ripening time caused visible undesirable effects on cheese characteristics by the sixth week of ripening. Cheeses with a high gum tragacanth concentration became very soft and their solid texture declined somewhat.
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Affiliation(s)
- J Rahimi
- Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran.
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Madadlou A, Khosroshahi A, Mousavi SM, Djome ZE. Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures. J Dairy Sci 2006; 89:2359-64. [PMID: 16772551 DOI: 10.3168/jds.s0022-0302(06)72308-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effect of milk coagulation temperature on the composition, microstructure monitored using scanning electron micrographs, opacity measured by a Hunter lab system, and rheological behavior measured by uniaxial compression and small amplitude oscillatory shear were studied. Three treatments of Iranian White cheese were made by applying coagulation temperatures of 34, 37, and 41.5 degrees C during the cheese-making procedure. A higher coagulation temperature resulted in increased fat and protein contents, and decreased the moisture content and ratio of moisture to protein. The highest temperature (41.5 degrees C) had a significant effect on the opacity of Iranian White cheese. Milk coagulation at this temperature decreased the whiteness index (Hunter L value) and increased the yellowness index (Hunter b value) of the aged product compared with cheeses coagulated at lower temperatures. Microstructure of the cheese coagulated at 41.5 degrees C was more compact and undisturbed, reflecting the higher values of stress at fracture and storage modulus measured for this treatment.
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Affiliation(s)
- A Madadlou
- Urmia University, Food Science and Engineering, Urmia, Iran.
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McMahon DJ, Paulson B, Oberg CJ. Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese. J Dairy Sci 2006; 88:3754-63. [PMID: 16230681 DOI: 10.3168/jds.s0022-0302(05)73061-7] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Influence of calcium, moisture, and pH on structure and functionality of direct-acid, nonfat Mozzarella cheese was studied. Acetic acid and citric acid were used to acidify milk to pH 5.8 and 5.3 with the aim of producing cheeses with 70 and 66% moisture, and 0.6 and 0.3% calcium levels. Cheeses containing 0.3% calcium were softer and more adhesive than cheeses containing 0.6% calcium, and flowed further when heated. Cheeses with the same calcium content (0.6%), the same moisture content, but set at different pH values (pH 5.3 and 5.8), exhibited no significant differences in melting or firmness. Increasing cheese moisture content from 66 to 70% produced a softer cheese but did not increase meltability. Such differences in functionality corresponded with differences in structure and arrangement of proteins in the cheese protein matrix. Microstructure of cheese with 0.6% calcium had an increase in protein folds and serum pockets compared with the 0.3% calcium cheeses that had a more homogeneous structure. Protein matrix in the low-calcium cheese appeared less dense indicating the proteins were more hydrated. In the 0.6% calcium cheeses, the proteins appeared more aggregated and had larger spaces between protein aggregates. Thus, between pH 5.3 and 5.8, calcium controls cheese functionality, and pH has only an indirect affect related to its influence on the calcium in cheese.
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Affiliation(s)
- D J McMahon
- Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322, USA.
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Joshi N, Muthukumarappan K, Dave R. Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella Cheese. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05761.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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