Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd.
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ABSTRACT:
SUBMITTER: Lazouskaya M
PROVIDER: S-EPMC7999451 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat's milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat's acid-curd cheese. In this study, four types of acid-curd cheeses from goat's milk subjected to 85 °C/5 min treatment were produced: control cheeses-made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%.
| S-EPMC7466320 | biostudies-literature
Project description:Nisin is frequently added as food additive to soft cheese to increase food safety against foodborne pathogens like Listeria monocytogenes. The goal of this study was the extension of the antimicrobial activity of nisin in sour curd cheese (SCC) by self-releasing adsorbed nisin from Neusilin UFL2 over production-based pH shift. First, the antimicrobial activity of nisin adsorbed to Neusilin UFL2 (UFL2-N) and free nisin was investigated in BHI broth at a pH range from 7.5 to 4.5 for each of six L. monocytogenes field isolates. UFL2-N showed similar minimal inhibition concentration to L. monocytogenes over time as free nisin. Distribution of nebulized, fluorescence-labelled UFL2 was homogenous on SCC surface. Thereafter, SCC surface was inoculated with L. monocytogenes and 0.004, 0.013, 0.026, and 0.132 mg mL-1 UFL2-N or free nisin. In SCC, L. monocytogenes was below quantification limit at 0.132 mg mL-1 UFL2-N or free nisin after 2 days of ripening. Collectively, UFL2-N enabled a slow release and antilisterial activity in vitro as well as in cheese manufacturing.
| S-EPMC6423264 | biostudies-literature
Project description:IntroductionHuman health is deemed to be maintained by the crosstalk among the body and probiotic bacteria. Disruptions in this composition are associated with the pathogenesis of numerous diseases. Through modernization, traditional foods consumption has been abandoned and native food starters have been substituted with industrial products. Hence, we aimed to isolate and evaluate probiotic bacteria from traditional fermented foods which can be used as probiotics as well as starter cultures in food industry and in medicine against antibiotic resistant pathogenes. To this end, an intact village was recognized in the Republic of Azerbaijan with traditional dairy products, yielding a variety of potential probiotics.MethodsIn this study, tvorog as a traditional dairy product from Dashkasan, Ismailli and khachmaz regions in Azerbaijan was characterized for the isolation of Lactobacilli with probiotic potentiality. The bacteria were tested for the resistance to the acid, bile, and the antagonistic effect of human pathogenic bacteria. The isolates were identified by 16s rDNA sequencing with a blast to the databank.ResultsThree species with higher homology to the L. planetarium, L. rhamnosus, and L. casei with high probiotic potentiality and antibacterial effects were isolated.ConclusionHomemade tvorog curd cheese in Azerbaijan harbor a variety of probiotics with industrial applications as well as potentiality to be preserved in a biobank for the future medicinal applications especially against antibiotic resistant pathogenes.
| S-EPMC4597163 | biostudies-literature
Project description:Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy environment adaptation.
| S-EPMC4223455 | biostudies-other
Project description:Raw milk and dairy products are usually considered the major sources of Mycobacterium avium subsp. paratuberculosis (MAP) exposure for humans. During the production process of mozzarella cheese, as well as of other pasta-filata cheeses made with pasteurized or raw milk, curd is heated and stretched by addition of hot or boiling water. This step is the critical point for the inactivation of MAP during the production process, but, to our knowledge, no studies have been published about the thermal death time values of MAP in curd. The aim of this study was to determine the inactivation kinetics of MAP in curd used to produce pasta-filata cheese in six independent experiments. The milk was inoculated with a mix of MAP strains (field and registered strains) and, with the aim to simulate the thermal treatment of the curd during the stretching step, samples of 10 g of contaminated curd were vacuum packed and treated separately at six different temperatures from 60°C to 75°C in a water bath. MAP survival was then evaluated by plate count method and inactivation parameters were estimated for determining the thermal resistance of the pathogen directly in the curd. D-values increased from 0.15 min (D75-value) to 4.22 min (D60-value) and the calculated z-value was 10.2°C. These data aid: (i) to design food thermal process treatments defining acceptance limits of critical control points to ensure safety against MAP; (ii) to predict the time/temperature combinations needed to obtain a certain MAP log reduction during the curd stretching step; (iii) to optimize or validate pasta-filata cheese process.
| S-EPMC9751633 | biostudies-literature
Project description:Background:In Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create options to use the whey extracted during the production of cheeses. Whey can be used as an ingredient in the development of many products. Therefore, knowing its composition is a matter of utmost importance, considering that the reference methods of food analysis require time, trained labor and expensive reagents for its execution. Methods:Goat whey samples produced in winter and summer were submitted to proximate composition analysis (moisture, total solids, ashes, proteins, fat and carbohydrates by difference) using reference methods and near infrared spectroscopy (NIRS). The spectral data was preprocessed by baseline correction and the Savitzky-Golay derivative. The models were built using Partial Least Square Regression (PLSR) with raw and preprocessed data for each dependent variable (proximate composition parameter). Results:The average whey composition values obtained using the referenced methods were in accordance with the consulted literature. The composition did not differ significantly (p > 0.05) between the summer and winter whey samples. The PLSR models were made available using the following figures of merit: coefficients of determination of the calibration and prediction models (R 2cal and R 2pred, respectively) and the Root Mean Squared Error Calibration and Prediction (RMSEC and RMSEP, respectively). The best models used raw data for fat and protein determinations and the values obtained by NIRS for both parameters were consistent with their referenced methods. Consequently, NIRS can be used to determine fat and protein in goat whey.
| S-EPMC7023836 | biostudies-literature
Project description:Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping method using nano ultra-high-performance chromatography data-independent acquisition high-resolution mass spectrometry (nanoUHPLC-DIA-HRMS) with a chromatographic gradient of 40 min. The 40 min gradient did not show any sign of compromise in milk protein coverage compared to 60 and 120 min methods, providing the next step towards achieving higher-throughput analysis. Top 150 most abundant peptides passing selection criteria across all samples were cross-referenced with work from other publications and a good correlation between the results was found. To achieve even faster sample turnaround enhanced DIA methods should be considered for future peptidomics applications.
| S-EPMC7466222 | biostudies-literature
Project description:Sulfur- and nitrogen-doped carbon quantum dots (S,N-CQDs) were synthesized using feijoa leaves as a green precursor via a novel route. Spectroscopic and microscopic methods such as X-ray photoelectron spectroscopy, fluorescence spectroscopy, and high-resolution transmission electron microscopy were used to analyze the synthesized materials. The blue emissive S,N-CQDs were applied for qualitative and quantitative determination of levodopa (L-DOPA) in aqueous environmental and real samples. Human blood serum and urine were used as real samples with good recovery of 98.4-104.6 and 97.3-104.3%, respectively. A smartphone-based fluorimeter device was employed as a novel and user-friendly self-product device for pictorial determination of L-DOPA. Bacterial cellulose nanopaper (BC) was used as a substrate for S,N-CQDs to make an optical nanopaper-based sensor for L-DOPA determination. The S,N-CQDs demonstrated good selectivity and sensitivity. The interaction of L-DOPA with the functional groups of the S,N-CQDs via the photo-induced electron transfer (PET) mechanism quenched the fluorescence of S,N-CQDs. The PET process was studied using fluorescence lifetime decay, which confirmed the dynamic quenching of S,N-CQD fluorescence. The limit of detection (LOD) of S,N-CQDs in aqueous solution and the nanopaper-based sensor was 0.45 μM in the concentration range of 1-50 μM and 31.05 μM in the concentration range of 1-250 μM, respectively.
| S-EPMC10269249 | biostudies-literature
Project description:Within a fraction of a second of viewing a face, we have already determined its gender, age and identity. A full understanding of this remarkable feat will require a characterization of the computational steps it entails, along with the representations extracted at each. Here, we used magnetoencephalography (MEG) to measure the time course of neural responses to faces, thereby addressing two fundamental questions about how face processing unfolds over time. First, using representational similarity analysis, we found that facial gender and age information emerged before identity information, suggesting a coarse-to-fine processing of face dimensions. Second, identity and gender representations of familiar faces were enhanced very early on, suggesting that the behavioral benefit for familiar faces results from tuning of early feed-forward processing mechanisms. These findings start to reveal the time course of face processing in humans, and provide powerful new constraints on computational theories of face perception.
| S-EPMC6425020 | biostudies-literature
Project description:OBJECTIVES:The present study examined both within- and between-person associations between adolescents' time use (technology-based activities and face-to-face interactions with friends and family) and sleep behaviors. We also assessed whether age moderated associations between adolescents' time use with friends and family and sleep. DESIGN:Adolescents wore an actigraph monitor and completed brief evening surveys daily for 3 consecutive days. PARTICIPANTS:Adolescents (N=71; mean age=14.50 years old, SD=1.84; 43.7% female) were recruited from 3 public high schools in the Midwest. MEASURES:We assessed 8 technology-based activities (eg, texting, working on a computer), as well as time spent engaged in face-to-face interactions with friends and family, via questions on adolescents' evening surveys. Actigraph monitors assessed 3 sleep behaviors: sleep latency, sleep hours, and sleep efficiency. RESULTS:Hierarchical linear models indicated that texting and working on the computer were associated with shorter sleep, whereas time spent talking on the phone predicted longer sleep. Time spent with friends predicted shorter sleep latencies, while family time predicted longer sleep latencies. Age moderated the association between time spent with friends and sleep efficiency, as well as between family time and sleep efficiency. Specifically, longer time spent interacting with friends was associated with higher sleep efficiency but only among younger adolescents. Furthermore, longer family time was associated with higher sleep efficiency but only for older adolescents. CONCLUSION:Findings are discussed in terms of the importance of regulating adolescents' technology use and improving opportunities for face-to-face interactions with friends, particularly for younger adolescents.
| S-EPMC5527683 | biostudies-literature