查看更多>>摘要：? 2022 Elsevier LtdPasteurisation is a well-established process for control of pathogenic bacteria in milk and other liquids. When particles are present, an extended time or higher temperature is required to ensure that the centre of each particle is pasteurised. The temperature within particles was simulated using two different methods so that death kinetic equations could be used to calculate microbial inactivation. The extra time or temperature for particles up to 5 mm in diameter was determined using the lowest possible heat transfer rate. It was found that particles less than about 0.3 mm required an insignificant amount of extra heat treatment.
查看更多>>摘要：? 2022 Elsevier LtdThis study presents a frothing system for testing steam frothing capacity for “barista”-style specialties and investigating foaming properties of protein suspensions and other liquid solutions. The presented foaming methodology is similar to the classic barista frothing with a steam wand. In addition, steam pressure and air entrainment into the sample can be controlled, to create reproducible froths. A steam-air-premix is entrained and dispersed into the sample to be frothed. Final sample temperature can be defined by frothing time and steam pressure and the final foam volume by frothing time and steam:air ratio.
查看更多>>摘要：? 2022 Elsevier LtdThe objective of the study was to evaluate the impact of transglutaminase (TGase) on the functionality of micellar casein concentrate (MCC) when used in process cheese product (PCP) applications. In this study, the impact of TGase treatment of skim milk prior to microfiltration (MF) as well as TGase treatment of retentate after MF was evaluated. The treatment included TGase treatment prior to MF (T1); control without enzyme (C1); TGase after MF (T2); and a control without enzyme (C2). Best treatment was also compared with the PCP sample made using rennet casein (RCN). The CGE analysis indicated heavy crosslinking in T2 than in T1. The TGase treatment modified the viscosity, hardness and melt characteristics of PCP compared with the control and RCN PCP samples. This study demonstrated that TGase treatment modifies the functional properties (unmelted and melted) of MCC when used as an ingredient in PCP.
查看更多>>摘要：? 2021Stretching and kneading of the curd during fresh Kashar cheese manufacturing must take place in hot water; dry cooking/stretching of the curd with the assistance of emulsifying salts is not allowed. However, some producers in recent years tend to label their processed cheese as “Kashar cheese” resulting in unfair economic gain and consumer deception. Near-infrared (NIR) diffuse reflectance and mid-infrared (MIR) attenuated total reflectance (ATR) spectroscopy were assessed for the fast and convenient identification of these two types of cheese. Soft independent modeling of class analogy (SIMCA) models of both NIR and MIR-ATR spectra were developed; the latter gave superior separation due to the greater inter-class distance originating from better-resolved peaks associated with phosphates (6.7 for MIR-ATR versus 3.2 for NIR). Information Theory determined two and three variables were enough for MIR and NIR spectral data classification, respectively; quadratic discriminant and support vector machine provided 100% accuracy for class prediction.
查看更多>>摘要：? 2022 Elsevier LtdEfficient separation of serum from colloidal proteins in bovine milk in their native form can be achieved by microfiltration (MF). This study assessed partitioning of serum proteins (SP) in skim milk by a MF process using 0.1 μm graded permeability ceramic membranes with two diafiltration (DF) steps, from a mass balance and energy utilisation perspective. A mass balance focused on dry matter and true protein yielded recoveries of 99.5 and 95.3%, respectively. However, an accurate mass balance relative to colloidal and SP contents in the retentate and permeate streams was not achieved, linked to errors surrounding quantification of nitrogen fractions in processed streams using standard methodologies designed for raw milk. Additionally the energy required for each MF/DF step was 13.1, 13.7 and 20.6 kW h kg?1 of SP removed, respectively, demonstrating the dynamic relationship between SP partition relative to diafiltrant utilisation and its impact on energy consumption.
查看更多>>摘要：? 2022 Elsevier LtdThis study showed the different fatty acid (FA), sn-2 fatty acid, and sterol profiles in camel, cow, donkey, goat, and yak milk fat samples. High levels of unsaturated fatty acids (UFAs) and low levels of saturated fatty acids (SFAs) were observed in donkey and camel milk samples. Goat milk had the highest SFA content among all other samples. In all the samples, the sn-2 position was mainly esterified by C18:1 n-9 and C16:0. Goat milk fat had a lower C18:1 n-9/C16:0 ratio at the sn-2 position compared with milk fat from other species. Donkey and camel milk fat contained more UFAs and less SFAs at the sn-2 and sn-1,3 positions than milk fat from other species. Cholesterol was the major sterol observed in all milk sources. These data help understand the natural differences in functional and nutritional characteristics between milk fat from different species.
查看更多>>摘要：? 2022 Elsevier LtdChlorate has emerged as a residue of concern within the food and beverage sector, associated with chlorine sanitiser usage for sanitation in industrial food production and is of particular concern due to the adverse health effects of chlorate exposure. This study assessed a nanofiltration approach for the removal of chlorate from skim milk. The chlorate content of skim milk was decreased by up to 62.3 ± 2.6% per unit of dry matter (DM) when concentrating from 9 to 18% DM at both lab and pilot-scale. Chlorate had a rejection efficiency of 38.8 ± 8.1%, which was lower than calcium, potassium, and lactose at 97.7 ± 0.3%, 64 ± 3.0%, and 98 ± 0.3% respectively. In contrast, a comparative reverse osmosis membrane demonstrated a chlorate rejection of 98 ± 0.5%, identifying applications in chlorate free process water production.
查看更多>>摘要：? 2022 Elsevier LtdThe prevalence of blaKPC, blaNDM, blaOXA-48, blaIMP and blaVIM genes and phenotypic carbapenemase production was investigated in ESBL-producing Enterobacteriaceae strains isolated from 150 raw cow milk samples collected from the Black Sea region of Turkey. A total of 47 phenotypic ESBL producers, 41 Escherichia coli and six Klebsiella pneumoniae, were investigated in terms of carbapenemase activity. The presence of carbapenemase genes was investigated using five single PCR assays. Seven of the 47 isolates were found resistant to imipenem and/or meropenem. PCR assays revealed that 33 of the 47 isolates were found to harbour at least one of the analysed carbapenemase genes. For blaKPC, blaOXA-48, blaIMP and blaVIM genes, BLAST search indicated 97.9%, 97.2%, 97.1% and 97% nucleotide identity to corresponding sequences, respectively. Carbapenemase-producing E. coli and K. pneumoniae were found higher in milk compared with studies conducted worldwide and carbapenemase production was associated with blaOXA-48 and blaKPC.
查看更多>>摘要：? 2022 Elsevier LtdThe objective of the study was to determine the impact of milk protein concentrate (MPC) and micellar casein concentrate (MCC) on the functionality of process cheese products (PCP). Three replicates of PCP formulations at two usage levels were produced from three different batches of MPC and MCC. Each formulation was manufactured in a Rapid Visco Analyzer (RVA). The study demonstrated that usage level as well as type of ingredient both affected final manufacturing viscosity in RVA, unmelted and melted characteristics of PCP manufactured in RVA. The PCP manufactured using MPC was soft compared with those made using MCC. Overall, PCP made using MCC at higher usage levels was firm and did not melt, whereas the unmelted and melted characteristics of PCP made using MCC at lower usage levels was similar to that of PCP made using MPC at higher usage level.
查看更多>>摘要：? 2021 Elsevier LtdA total of thirty cheese samples belonging to three varieties (Beyaz, Kasar and Tulum) with different technological traits were analysed for gamma-aminobutyric acid (GABA) and free amino acid (FAA) content. Microbiological and physicochemical status and soluble nitrogen fractions of cheese samples were examined to determine their effects on formation of GABA during ripening. The major FAA were His, Ile, Lys for Beyaz cheeses, Glu, His, Tyr, Ile, Phe, Trp for Kasar cheeses and His, Arg, Tyr, Ile, Leu, Trp for Tulum cheeses. Also, total free amino acid content was higher in Tulum cheeses. The GABA concentration ranged from 0.00 to 83.05 mg 100 g?1, 1.65–45.79 mg 100 g?1 and 0.20–21.06 mg 100 g?1 for Beyaz, Kasar and Tulum cheeses, respectively. Cheese microflora, soluble nitrogen fractions, amino acid concentrations such as Glu and Gln and ripening time/conditions had a significant effect on formation of GABA.
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