查看更多>>摘要：Heat treatment of milk is applied in the manufacture of cultured dairy products, primarily to increase viscosity and improve texture. Denatured whey proteins are recognised as mostly responsible for causing these textural changes. The higher isoelectric pH of whey protein triggers earlier acid-induced gelation. Rheological properties of acid gels made from heated milk exhibit significantly higher storage moduli (and lower fracture strain) due to alterations in gel microstructure and the contribution of covalent disulphide bonding. Gels prepared from heated milks also exhibit an increase in the loss tangent parameter due to loss of calcium phosphate crosslinks conferring a greater mobility within casein particles that are already part of the network. Casein interactions are mostly weak in these types of gels, and the balance between inter and intraparticle interactions, as well as the impact of denatured whey protein deposition on the particle surfaces, are discussed for their influence on acid gelation. (c) 2021 Elsevier Ltd. All rights reserved.
Saremnezhad, S.Faraji, A. R.Hayaloglu, A. A.Soltani, M....
15页
查看更多>>摘要：White-brined cheese is a popular cheese type in many parts of the world. Advances in milk concentration methods have led to the use of ultra-filtered (UF) milk to produce these cheeses besides the usual cheese-making methods. The presence of whey proteins in the UF cheese matrix can cause differences in the quality characteristics of this type of cheese compared with its conventional counterpart. On the other hand, increasing demand for healthy and nutritious food products has made food technologists make innovations in the formulations of different white cheese types. This paper reviews differences and similarities between manufacturing processes and the quality properties of white-UF and conventional cheeses. Emphasis is on recent innovations in the field and their effects on different characteristics of these types of cheeses. (c) 2021 Elsevier Ltd. All rights reserved.
查看更多>>摘要：To elucidate the sensory effects of GPR120 agonists on fat-containing foods, changes in the sensory characteristics of normal-fat whipped cream following the addition of the potent GPR120 agonist, TUG-891, were examined using descriptive analysis. Trained panellists selected 12 attributes from sensory words collected in evaluations of whipped cream with fat contents of 35 and 47%. Addition of 26 mu m TUG-891 to normal-fat whipped cream significantly enhanced the intensity of the mouthcoating (initial, middle & last, and long-lasting), thickness of taste, and denseness, and also significantly decreased the score for melting speed in the mouth. Sensory scores for these attributes in normal-fat whipped cream were equivalent (mouthcoating) or close (thickness of taste, denseness, and melting speed in the mouth) to those of full-fat whipped cream. Therefore, GPR120 agonists appear to possess some of the functions of fat in dairy cream. (C) 2021 Elsevier Ltd. All rights reserved.
查看更多>>摘要：Almost all dairy products undergo heat treatment to make them safe for consumption and to prolong their shelf life. The shelf life span of heat-treated dairy products is vast, ranging from few days at refrigerated temperatures to several years at ambient temperatures. The resulting shelf life of a product is dependent on a variety of factors relating to the raw material quality, processing and packaging solutions as well as storage conditions. This review discusses microbiological and physical-chemical shelf life influencing factors and their mechanisms with a focus on liquid milk that can be applied to a broader range of dairy products. Therefore powder products and stabilised products will not be covered in this article. Shelf life influencing factors are further categorised in systematic factors that are controllable in general, and occasional factors that require further studies. (c) 2021 Elsevier Ltd. All rights reserved.
Silva, Marluci P.Mesquita, Mercia da S.Rubio, Fernanda T., VThomazini, Marcelo...
10页
查看更多>>摘要：The influence of co-encapsulation of guarand seed extract (GSE) and Lacticaseibacillus paracasei BGP-1 on the viability of the bacteria and stability of phenolic compounds during storage of microcapsules and after their application in a yoghurt drink was studied. Co-encapsulation of the potential probiotic and GSE protected the phenolic compounds, with final retention of around 88%, and enhanced the viability of L. paracasei BGP-1 during storage. Concerning the yoghurt formulations, microencapsulation prevented post-fermentation and masked the bitter taste of GSE. As a result, the overall acceptability of yoghurt containing microcapsules was higher than that containing free GSE. In addition, encapsulation and association of GSE allowed for maintenance of L. paracasei counts of about 7 log cfu g(-1) in yoghurt formulations stored at 7 degrees C for up 28 days. Therefore, co-encapsulation represents a valuable tool for the application and protection of functional ingredients in yoghurt drinks. (C) 2021 Elsevier Ltd. All rights reserved.
查看更多>>摘要：Carbohydrate-based fat substitutes are of growing interest, because as well as maintaining the flavour of food without increasing costs, they have health-friendly properties. This study examined the effect of adding peach gum polysaccharide (PGP) on the rheological friction behaviour, structure and sensory properties of skimmed milk. Skimmed milk containing 0.5% PGP showed similar rheological behaviour to full-fat milk, i.e., there was no significant difference in flow rate (n and k) or viscoelasticity (G0, G00 and h* at 50 rad s(-1); P > 0.05). Similarly, tribological testing showed no significant difference in tribological parameters (the average surface roughness was 2.390 and 2.287, and the root mean square was 2.908 and 2.855, respectively). Electron microscopy showed that PGP stabilised the structure of milk. Skimmed milk containing 0.5% PGP showed a similar creamy mouthfeel to full-fat milk. Therefore, PGP has potential to become a new polysaccharide-based fat substitute. (C) 2021 Elsevier Ltd. All rights reserved.
查看更多>>摘要：Size-based fractionation of natural milk fat globules was investigate. A two-stage centrifugal separation method was employed in all studies. Depending upon the level and combination of the independent variables, D[4,3] of the fractionated cream ranged from 1.32 to 5.2 mu m. Fat yield in the cream with smallest (1.32 mu m) and largest (5.2 mu m) average fat globule size was 9% (w/w) and 39% (w/w), respectively. The fat content of the cream with the smallest and largest average fat globule size was 33.6% (w/w) and 32.75% (w/w), respectively. The Zeta potential of all milk fractions and creams ranged from 12.4 to 16.45 mV. An increase in feed rate and a decrease in rotational speed reduced the fractionating performance of the modified cream separator. The smaller upper separating cone helped concentrate the bigger fat globules in the cream. (C) 2021 Elsevier Ltd. All rights reserved.
de Paiva e Silva, Kivea KassiaQueiros, Mayara de SouzaBadan Ribeiro, Ana PaulaGigante, Mirna Lucia...
8页
查看更多>>摘要：The potential of modified anhydrous milk fat as an encapsulating material for Lactobacillus acidophilus LA3 was evaluated. An emulsion containing L. acidophilus and lecithin was prepared and atomised in a spray cooling chamber. Viable cells were enumerated and the microparticles were stabilised at 5 degrees C for 24 h, then characterised and stored at-18, 5 and 25 degrees C for 60 days. The manufacturing process did not affect cell viability. Encapsulated L. acidophilus showed high viability after 60 days of storage. The lower the temperature, the lower the liquid fat content, resulting in microparticles with the appearance of a dry, fine and dispersed powder. In contrast, the microparticles stored at 25 degrees C had a granular appearance and little dispersion due to higher liquid fat content. The physical stability of microparticles and their ability to maintain the viability of microorganisms suggest their effective use in different food matrixes. (C) 2021 Elsevier Ltd. All rights reserved.
查看更多>>摘要：Tetracyclines (TCs) are the main antibiotics applied to livestock; their excessive use can lead to the appearance of their residues in milk. Therefore, regulatory entities established maximum residue limits (MRLs) to ensure food safety. However, the impacts of TCs on milk proteins are unknown. We evaluated in vitro carbonylation of caseins and whey proteins induced by four TCs at their MRLs and their effects on solubility and digestibility of these proteins, which exhibited irreversible carbonylation in most of the spiked samples, showing significantly greater carbonyl indexes than the blank (P < 0.05). Chlortetracy-cline and tetracycline at their MRLs induced the greatest carbonylation on caseins and whey proteins. TC-induced carbonylation promoted a significant loss of solubility for both protein fractions and reduced gastric and intestinal beta-lactoglobulin digestion in whey (P < 0.05), suggesting that TC-induced carbonylation can affect the nutritional value of milk and challenge the real innocuity of MRLs for these substances. (C) 2021 Elsevier Ltd. All rights reserved.
查看更多>>摘要：The effect of total calcium, sodium concentration and bacteria growth history was investigated on biofilm formation of Geobacillus stearothermophilus in milk formulations. Biofilm cell numbers of three G. stearothermophilus strains were compared in two milk formulations (MF1 and MF2) over 18 h. MF1 and MF2 had similar compositions but MF2 had relatively high sodium and low calcium concentrations. Biofilm formation of all three strains was lower (P < 0.05) in MF2 than in MF1, but the inhibition of MF2 was dependent on the growth history of bacterial inocula. Supplementation of MF1 with sodium decreased (P < 0.05) biofilm formation at 18 h for dairy isolates A1 and P3. Supplementation of MF2 with 26 mM calcium increased (P < 0.05) biofilm formation of A1 at 18 h, and P3 at 10 h. The cationic profile of MF2 seemed to be important in reducing biofilms of G. stearothermophilus. (C) 2021 Elsevier Ltd. All rights reserved.
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