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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Lim QY, Cheng LH. A review on stringiness property of cheese and the measuring technique. J Texture Stud 2023. [PMID: 37985234 DOI: 10.1111/jtxs.12815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 10/21/2023] [Accepted: 11/07/2023] [Indexed: 11/22/2023]
Abstract
This review paper provides a deep understanding of stringiness property in a cheese product. Stringiness is used to describe the extended continuous strand of a molten cheese, especially mozzarella cheese. Stringiness is often described quantitatively by stretch length, as well as qualitative definition which focuses on the dimension of strand and ease of extensibility. Very often, the scope of defining stringiness attributes is limited by the measuring techniques because a complete experimental setup is required to obtain information on both stretch quantity and stretch quality. Among the measuring methods, cheese extensibility rig stands out to be the best method to assess stringiness attribute of a cheese as it is an objective method. In addition, a detailed study on the molecular behavior and interactions among natural and imitation cheese components in delivering stringiness, and the challenges faced therein have been reviewed. Thus, the review provides a foundation for the development of vegan cheese or plant-based cheese with stringiness properties.
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Affiliation(s)
- Qai-Yeing Lim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai-Hoong Cheng
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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De Vito R, Parpinel M, Speciani MC, Fiori F, Bianco R, Caporali R, Ingegnoli F, Scotti I, Schioppo T, Ubiali T, Cutolo M, Grosso G, Ferraroni M, Edefonti V. Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis? Nutrients 2023; 15:3449. [PMID: 37571389 PMCID: PMC10421216 DOI: 10.3390/nu15153449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 07/27/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
To our knowledge, no studies so far have investigated the role of pizza and its ingredients in modulating disease activity in rheumatoid arthritis (RA). We assessed this question via a recent cross-sectional study including 365 participants from Italy, the birthplace of pizza. Multiple robust linear and logistic regression models were fitted with the tertile consumption categories of each available pizza-related food item/group (i.e., pizza, refined grains, mozzarella cheese, and olive oil) as independent variables, and each available RA activity measure (i.e., the Disease Activity Score on 28 joints with C-reactive protein (DAS28-CRP), and the Simplified Disease Activity Index (SDAI)) as the dependent variable. Stratified analyses were carried out according to the disease severity or duration. Participants eating half a pizza >1 time/week (vs. ≤2 times/month) reported beneficial effects on disease activity, with the significant reductions of ~70% (overall analysis), and 80% (the more severe stratum), and the significant beta coefficients of -0.70 for the DAS28-CRP, and -3.6 for the SDAI (overall analysis) and of -1.10 and -5.30 (in long-standing and more severe RA, respectively). Among the pizza-related food items/groups, mozzarella cheese and olive oil showed beneficial effects, especially in the more severe stratum. Future cohort studies are needed to confirm this beneficial effect of pizza and related food items/groups on RA disease activity.
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Affiliation(s)
- Roberta De Vito
- Department of Biostatistics, Data Science Initiative, Center for Computational Molecular Biology, Brown University, 121 South Main Street and 164 Angell Street, Providence, RI 02912, USA;
| | - Maria Parpinel
- Department of Medicine, University of Udine, Via Colugna 50, 33100 Udine, Italy; (M.P.); (F.F.); (R.B.)
| | - Michela Carola Speciani
- Branch of Medical Statistics, Biometry, and Epidemiology “G. A. Maccacaro”, Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Via Celoria 22, 20133 Milan, Italy; (M.C.S.); (M.F.)
| | - Federica Fiori
- Department of Medicine, University of Udine, Via Colugna 50, 33100 Udine, Italy; (M.P.); (F.F.); (R.B.)
| | - Rachele Bianco
- Department of Medicine, University of Udine, Via Colugna 50, 33100 Udine, Italy; (M.P.); (F.F.); (R.B.)
| | - Roberto Caporali
- Rheumatology Clinic, ASST Gaetano Pini, Department of Clinical Sciences and Community Health, Research Center for Adult and Pediatric Rheumatic Diseases, Università degli Studi di Milano, Piazza A. Ferrari 1, 20122 Milan, Italy;
| | - Francesca Ingegnoli
- Rheumatology Clinic, ASST Gaetano Pini, Department of Clinical Sciences and Community Health, Research Center for Adult and Pediatric Rheumatic Diseases, Università degli Studi di Milano, Piazza A. Ferrari 1, 20122 Milan, Italy;
| | - Isabella Scotti
- Rheumatology Clinic, ASST Gaetano Pini, Piazza A. Ferrari 1, 20122 Milan, Italy;
| | - Tommaso Schioppo
- Medicina Generale II, Ospedale San Paolo, ASST Santi Paolo Carlo, Via Antonio di Rudinì 8, 20142 Milan, Italy;
| | - Tania Ubiali
- UO Reumatologia, ASST Papa Giovanni XXIII, Piazza OMS—Organizzazione Mondiale della Sanità 1, 24127 Bergamo, Italy;
| | - Maurizio Cutolo
- Laboratory of Experimental Rheumatology and Academic Division of Rheumatology, Department of Internal Medicine, University of Genova—IRCCS San Martino Polyclinic Hospital, Viale Benedetto XV 6, 16132 Genova, Italy;
| | - Giuseppe Grosso
- Department of Biomedical and Biotechnological Sciences, Center for Human Nutrition and Mediterranean Foods (NUTREA), University of Catania, Via S. Sofia 97, 95123 Catania, Italy;
| | - Monica Ferraroni
- Branch of Medical Statistics, Biometry, and Epidemiology “G. A. Maccacaro”, Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Via Celoria 22, 20133 Milan, Italy; (M.C.S.); (M.F.)
- Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, Via Sforza 35, 20122 Milan, Italy
| | - Valeria Edefonti
- Branch of Medical Statistics, Biometry, and Epidemiology “G. A. Maccacaro”, Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Via Celoria 22, 20133 Milan, Italy; (M.C.S.); (M.F.)
- Fondazione IRCCS Ca’ Granda Ospedale Maggiore Policlinico, Via Sforza 35, 20122 Milan, Italy
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Biegalski J, Cais-Sokolińska D. Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms. Foods 2023; 12:foods12091766. [PMID: 37174304 PMCID: PMC10177789 DOI: 10.3390/foods12091766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/18/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
The presented study analyzed the possibility of pasta filata cheese production using sheep's milk powder in different forms and substitution amounts with fresh cow's milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep's milk powder and reconstituted sheep's milk were used for partial substitution with fresh cow's milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep's milk in the form of powder in the mixture, the lower the cheese's moisture content. The fat and protein content in the whey after the production of cheeses from mixtures was lower than after the production of cheeses from reconstituted sheep's milk only. Cheeses produced entirely from reconstituted sheep's milk displayed the highest fat loss. The greatest cheese yield was observed for cheeses from mixtures with sheep's milk powder and entirely from reconstituted sheep's milk. Pasta filata cheeses made from a mixture of cow's milk and sheep's milk powder that was not reconstituted were much less acceptable to consumers than reconstituted milk powder cheeses, especially those with 40% and 30% added powder. Sensory profile analysis showed that the addition of sheep's milk to the mixture, regardless of the form, affected the appearance, consistency, and flavor of the produced pasta filata cheeses. Mixing cow's milk with sheep's milk powder created the possibility of modeling the final cheese quality and yield.
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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
| | - Dorota Cais-Sokolińska
- 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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Marrella M, Bertani G, Ricci A, Volpe R, Roustel S, Ferriani F, Nipoti E, Neviani E, Lazzi C, Bernini V. Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods 2022; 12. [PMID: 36613361 DOI: 10.3390/foods12010145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Background: Mozzarella cheese possesses a high moisture content (50−60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial contamination. Moreover, it can be spoiled by Pseudomonas spp. and coliform bacteria, which may be involved in different negative phenomena, such as proteolysis, discolorations, pigmentation, and off-flavors. To prevent these, different methods were investigated. In this context, the present study aims to assess the antimicrobial effect of cellobiose oxidase on Pseudomonas fluorescens (5026) and Escherichia coli (k88, k99) in mozzarella cheese during refrigerated shelf life. Methods: microbiological challenge tests were designed by contaminating the mozzarella covering liquid containing different cellobiose oxidase concentrations with P. fluorescens (5026) and E. coli (k88, k99). The behavior of these microorganisms and the variation of hydrogen peroxide concentrations were then tested under refrigerated conditions for 20 days to simulate the mozzarella cheese shelf life. Results and Conclusions: The data obtained demonstrated the effect of cellobiose oxidase on microbial growth. In particular, E. coli (k88, k99) was inhibited over the entire shelf life, while P. fluorescens (5026) was only partially affected after a few days of refrigerated storage.
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Nogueira Silva NF, Siqueira de Aguiar K, Pimentel Filho NJ, de Paula Ferreira IE, Lanzoni Troiani CA, Artigiani Lima Tribst A, Fernandes de Carvalho A. Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil. J DAIRY RES 2020; 87:480-3. [PMID: 33261671 DOI: 10.1017/S0022029920001016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Porungo is a traditional pasta filata cheese produced using raw milk throughout the southwest region of the state of São Paulo, Brazil. The objectives of this Research Communication were to evaluate the quality of raw milk used to make Porungo cheese, to characterize its production process, and to determine its chemical composition. The results showed that the raw milk met both Brazilian and international quality requirements. Chemically, Porungo can be classified as a medium to full fat semi-hard fresh cheese. Our study has allowed the first standards and regulations for Porungo to be established in Brazil. By virtue of this, the local producers are able to formalize their activity while consumers can have access to a safe and certified product.
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Quintieri L, Caputo L, De Angelis M, Fanelli F. Genomic Analysis of Three Cheese-Borne Pseudomonas lactis with Biofilm and Spoilage-Associated Behavior. Microorganisms 2020; 8:E1208. [PMID: 32784363 DOI: 10.3390/microorganisms8081208] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 12/22/2022] Open
Abstract
Psychrotrophic pseudomonads cause spoilage of cold fresh cheeses and their shelf-life reduction. Three cheese-borne Pseudomonas sp., ITEM 17295, ITEM 17298, and ITEM 17299 strains, previously isolated from mozzarella cheese, revealed distinctive spoilage traits based on molecular determinants requiring further investigations. Genomic indexes (ANI, isDDH), MLST-based phylogeny of four housekeeping genes (16S rRNA, gyrB, rpoB and rpoD) and genome-based phylogeny reclassified them as Pseudomonas lactis. Each strain showed distinctive phenotypic traits at 15 and 30 °C: ITEM 17298 was the highest biofilm producer at both temperatures, whilst ITEM 17295 and ITEM 17299 showed the strongest proteolytic activity at 30 °C. A wider pattern of pigments was found for ITEM 17298, while ITEM 17295 colonies were not pigmented. Although the high genomic similarity, some relevant molecular differences supported this phenotypic diversity: ITEM 17295, producing low biofilm amount, missed the pel operon involved in EPS synthesis and the biofilm-related Toxin-Antitoxin systems (mqsR/mqsA, chpB/chpS); pvdS, required for the pyoverdine synthesis, was a truncated gene in ITEM 17295, harboring, instead, a second aprA involved in milk proteolysis. This work provided new insight into the food spoiler microbiota by identifying these mozzarella cheese spoilers as P. lactis; molecular targets to be exploited in the development of novel preservative strategies were also revealed.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Franceschi P, Malacarne M, Faccia M, Rossoni A, Santus E, Formaggioni P, Summer A. New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarella. Food Technol Biotechnol 2020; 58:91-97. [PMID: 32684793 PMCID: PMC7365334 DOI: 10.17113/ftb.58.01.20.6386] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The aim of the present study is to investigate the effect of κ-casein B content in milk on the yield of high-moisture mozzarella cheese. The study was carried out by monitoring the production of eight mozzarella cheese batches at four cheese making factories. At each factory, two cheese making trials were performed in parallel: one using bulk milk from Italian Brown cattle and the other using bulk milk from Italian Friesian cattle. The average κ-casein B content was 0.04 g per 100 g in the Italian Friesian cows’ milk, whereas it was four time higher in the Italian Brown cows’ milk, reaching values of 0.16 g per 100 g. Both the κ-casein content and κ-casein B to casein ratio were positively correlated with actual cheese yield. Both parameters showed correlation coefficient values over 0.9, higher than for any other protein fraction. The influence of the level of κ-casein on the increase of the yield is probably due to smaller and more homogeneous micelles, with more efficient rennet coagulation. Consequently, milk with higher κ-casein B content produces a more elastic curd that withstands better the technological treatments and limits losses during curd mincing and stretching. In conclusion, the Italian Brown cows’ milk used, characterized by higher κ-casein content than the Italian Friesian’s one, allowed a yield increase of about 2.65%, which is a very relevant result for both farms and cheese making factories.
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Affiliation(s)
- Piero Franceschi
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
| | - Massimo Malacarne
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences (Di.S.S.P.A.), University of Bari, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Attilio Rossoni
- ANARB - Italian Brown Cattle Breeders Association, Loc. Ferlina 204, 37012 Bussolengo (VR), Italy
| | - Enrico Santus
- ANARB - Italian Brown Cattle Breeders Association, Loc. Ferlina 204, 37012 Bussolengo (VR), Italy
| | - Paolo Formaggioni
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
| | - Andrea Summer
- Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy
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Gu FF, Wang DM, Yang DT, Liu JX, Ren DX. Short communication: Effects of dietary N-carbamoylglutamate supplementation on the milk amino acid profile and mozzarella cheese quality in mid-lactating dairy cows. J Dairy Sci 2020; 103:4935-4940. [PMID: 32307176 DOI: 10.3168/jds.2019-17385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Accepted: 01/13/2020] [Indexed: 01/18/2023]
Abstract
N-Carbamoylglutamate (NCG) is an enhancer of Arg, which is a functional AA and could prevent cardiovascular disease and improve immunity. The present study was conducted to investigate the effects of supplementing NCG in diets of lactating cattle on the NCG concentration and AA composition of raw milk and on mozzarella cheese quality. Thirty multiparous cows with a mean body weight of 669 kg (standard deviation = 71) and days in milk of 176 (standard deviation = 55) were blocked based on parity and milk production and randomly assigned to 1 of 2 treatments: basal diet (CON) and basal diet supplemented with 40 g of NCG per day per cow (NCG). After 8 wk of treatment, raw milk samples were collected from the 2 groups for AA analysis and mozzarella cheese-making. Furthermore, the NCG concentration and distribution in milk and mozzarella cheese were detected. The AA concentration in milk was greater and the NCG concentration in raw milk was approximately 6 times greater in the NCG group than in the CON group. No NCG was detected in cheese from the CON group, and very little NCG (<1.0 μg/kg) of cheese was detected in the NCG group. Most of the dietary NCG was transferred into whey, stretch water, and brine during cheese production. No significant difference was found between the 2 groups on cheese texture and color except that hardness was lower in the NCG group. Overall, the results indicated that dietary supplementation of NCG could improve the NCG and AA concentrations in raw milk without affecting the quality of cheeses such as mozzarella.
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Affiliation(s)
- F F Gu
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - D M Wang
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - D T Yang
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - J X Liu
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China
| | - D X Ren
- Institute of Dairy Science, Ministry of Education Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou 310058, P. R. China.
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Jafarzadeh S, Rhim JW, Alias AK, Ariffin F, Mahmud S. Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano-kaolin to maintain the quality of low-moisture mozzarella cheese during low-temperature storage. J Sci Food Agric 2019; 99:2716-2725. [PMID: 30350410 DOI: 10.1002/jsfa.9439] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 08/21/2018] [Accepted: 10/16/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Active food packaging films with improved properties and strong antimicrobial activity were prepared by blending mixed nanomaterials with different ratio [1:4 (40 mg:160 mg), 3:2 (120 mg: 80 mg), 0:5 (0 mg: 200 mg) and 5:0 (200 mg:0 mg)] of ZnO and kaolin with semolina using a solvent casting method and used for the packaging of low moisture mozzarella cheese to test the effect of packaging on the quality change of the cheese for long-term (up to 72 days) refrigerated storage. RESULTS Compared with the neat semolina film, mechanical strength (TS) of the nanocomposite films increased significantly (increase in 21-65%) and water vapor barrier (WVP) and O2 gas barrier (OP) properties decreased significantly (decrease in 43-50% and 60-65%, respectively) depending on the blending ratio of ZnO and kaolin nanoclay. The nanocomposite films also exhibited strong antimicrobial activity against bacteria (E. coli and S. aureus), yeast (C. albicans), and mold (A. niger). The nanocomposite packaging films were effectively prevented the growth of microorganisms (coliforms, total microbial, and fungi) of the cheese during storage at low-temperature and showed microbial growth of less than 2.5 log CFU/g after 72 days of storage compared to the control group, and the quality of the packaged cheese was still acceptable. CONCLUSION The semolina-based nanocomposite films, especially Sem/Z3 K2 film, were effective for packaging of low moisture mozzarella cheese to maintain the physicochemical properties (pH, moisture, and fat content) and quality (color, taste, texture, and overall acceptability) of the cheese as well as preventing microbial growth (coliforms, total microbial, and fungi). © 2018 Society of Chemical Industry.
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Affiliation(s)
- Shima Jafarzadeh
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Center for Humanities and Sciences, Bio-nanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - Abd Karim Alias
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Fazilah Ariffin
- Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, University Sains Malaysia, Penang, Malaysia
| | - Shahrom Mahmud
- Nano Optoelectronic Research (NOR) Lab, School of Physics, University Sains Malaysia, Penang, Malaysia
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Luz C, Torrijos R, Quiles JM, Mañes J, Meca G. Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine. FOOD SCI TECHNOL INT 2019; 25:295-302. [PMID: 30638060 DOI: 10.1177/1082013218823136] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp. and stored in plastic trays during 25 days. The minimal inhibitory concentrations calculated for the three fungi tested were of 60 mg/l whereas the minimal fungicidal concentrations detected were of 125-10,000 mg/l. The shelf life observed for the control experiments was of 15 days, and just using the ɛ-polylysine at 0.00625, 0.0125, and 0.025% was evidenced a shelf life increment in comparison with the control of 1-3 days.
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Affiliation(s)
- C Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - R Torrijos
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - J M Quiles
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - J Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
| | - G Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain
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Fogaça DNL, da Silva WS, Rodrigues LB. Influence of compression parameters on mechanical behavior of mozzarella cheese. J Texture Stud 2017; 48:427-432. [PMID: 28967215 DOI: 10.1111/jtxs.12246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 10/23/2016] [Accepted: 12/19/2016] [Indexed: 11/27/2022]
Abstract
Studies on the interaction between direction and degree of compression in the Texture Profile Analysis (TPA) of cheeses are limited. For this reason the present study aimed to evaluate the mechanical properties of Mozzarella cheese by TPA at different compression degrees (65, 75, and 85%) and directions (axes X, Y, and Z). Data obtained were compared in order to identify possible interaction between both factors. Compression direction did not affect any mechanical variable, or rather, the cheese had an isotropic behavior for TPA. Compression degree had a significant influence (p < 0.05) on TPA responses, excepting for chewiness TPA (N), which remained constant. Data from texture profile were adjusted to models to explain the mechanical behavior according to the compression degree used in the test. The isotropic behavior observed may be result of differences in production method of Mozzarella cheese especially on stretching of cheese mass. PRACTICAL APPLICATIONS Texture Profile Analysis (TPA) is a technique largely used to assess the mechanical properties of food, particularly cheese. The precise choice of the instrumental test configuration is essential for achieving results that represent the material analyzed. The method of manufacturing is another factor that may directly influence the mechanical properties of food. This can be seen, for instance, in stretched curd cheese, such as Mozzarella. Knowledge on such mechanical properties is highly relevant for food industries due to the mechanical resistance in piling, pressing, manufacture of packages, and food transport, or to melting features presented by the food at high temperatures in preparation of several foods, such as pizzas, snacks, sandwiches, and appetizers.
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Affiliation(s)
- Davi Novaes Ladeia Fogaça
- Federal Institute of Education Science and Technology of Bahia (IFBA), Rua Gileno de Sá, 271 - Recanto dos Pássaros, Barreiras, BA, CEP 47808-006, Brazil
| | - William Soares da Silva
- Materials and Environment Research Group, State University of Southwest Bahia, BR 415, km 04, s/n, CEP 45700-000, Itapetinga, BA, Brazil
| | - Luciano Brito Rodrigues
- Materials and Environment Research Group, State University of Southwest Bahia, BR 415, km 04, s/n, CEP 45700-000, Itapetinga, BA, Brazil
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Hoffman CA, Wagner DE, Tatini S. Comparative Study of Recovery of Salmonella javiana from Mozzarella Cheese by Two Official Analytical Procedures. J Food Prot 1997; 60:1493-1496. [PMID: 31207751 DOI: 10.4315/0362-028x-60.12.1493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The Association of Official Analytical Chemists (AOAC) and the Canadian Health Protection Branch (CHPB) methods for detection of Salmonella spp. were compared for recovery of Salmonella javiana from experimentally contaminated mozzarella cheese. Ten trials were conducted with two levels of random surface contamination of cheese. Five samples per level of contamination were randomly chosen and analyzed by each method. The results showed that there was no significant difference between the two methods (P < 0.05). When S. javiana was directly added to shredded cheese and analyzed immediately, the recovery was identical with both methods; 7 of 10 samples were positive by each method. However, when the directly contaminated cheese was stored for 7 days and analyzed by both methods, the results differed. The AOAC method showed only 3 positive samples, whereas the CHPB yielded 6, compared to 7 positive samples before storage by both methods. During preenrichment the pH decreased to a greater extent with the AOAC method (7.4 to 4.4) than with the CHPB method (7.6 to 5.7) in 24 h; this pH decrease resulted in 1 log higher number of S. javiana counts in the latter (106 CFU/ml and 107 ml).
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Affiliation(s)
- Carrie A Hoffman
- Food and Drug Administration, 240 Hennepin Ave., Minneapolis, Minnesota 55401
| | - Dean E Wagner
- Food and Drug Administration, 240 Hennepin Ave., Minneapolis, Minnesota 55401
| | - Sita Tatini
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108, USA
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