Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties

2008 ◽  
Vol 75 (2) ◽  
pp. 218-224 ◽  
Author(s):  
Massimo Malacarne ◽  
Andrea Summer ◽  
Paolo Formaggioni ◽  
Piero Franceschi ◽  
Sandro Sandri ◽  
...  
Keyword(s):  
Whey Proteins ◽  
Titratable Acidity ◽  
Operating Conditions ◽  
Chemical Characteristics ◽  
Proteose Peptone ◽  
Rennet Coagulation ◽  
Physico Chemical ◽  
Microbial Development ◽  
The Difference ◽  
Parmigiano Reggiano

The aim of this research was to study the effects of dairy maturation on the physico-chemical characteristics and technological properties of milk used for Parmigiano-Reggiano cheese manufacture. Three different operating conditions (CF1, CF2 and CF3) were considered. Full cream milk from the evening milking was stored on the farm and delivered to the cheese factory in churns (CF1) or in thermoregulated tanks at a temperature not lower than 18°C (CF2 and CF3). The natural creaming (10–12 h overnight) was performed in a traditional large flat vat containing 10–12 hl (CF1 and CF2) or in thermoregulated large flat vats containing 60 hl at about 15°C (CF3). Twenty-four, 24 and 22 maturation trials were performed in CF1, CF2, and CF3, respectively, during 2 consecutive years. A significant increase (P⩽0·05) in pH during the maturation of milk was observed in CF1 and CF2. The increase of pH was higher (P⩽0·05) in CF1 than CF2 and CF3. The values of titratable acidity were higher (P⩽0·05) in partially skimmed evening (PS) milk than in full cream (FC) milk in each operative condition. The increase observed in CF2 was higher than those reported in CF1 and CF3. Compared with FC milk, PS milk showed lower values (P⩽0·05) of casein and casein number and higher contents (P⩽0·05) of whey proteins and, particularly, proteose-peptone. The increase of proteose-peptone – per 100 g SNF or 100 g casein – was significantly higher (P⩽0·05) in CF1 than in CF2 and, in particular, than in CF3. A higher increase (P⩽0·05) of resistance to compression was observed in CF1 with respect to CF3. CF2 variation was not different with respect to either CF1 or CF3. Variation of the difference between PS and FC milks (PS-FC) in pH, TBC and fat were clearly lower in CF3 than CF1. This means that the control of milk temperature throughout the whole maturation phase offers a greater control of both microbial development and extent of creaming.

Comparing the Physico-Chemical Characteristics of Formulated and Marketed Yashada Bhasma

2021 ◽  
pp. 6392-6398
Author(s):  
Nitu Bhatnagar ◽  
Avani Pareek
Keyword(s):  
Inductively Coupled Plasma ◽  
Thermo Gravimetric Analysis ◽  
Human Consumption ◽  
Chemical Characteristics ◽  
Gravimetric Analysis ◽  
X Ray Diffraction ◽  
X Ray ◽  
Inductively Coupled ◽  
Physico Chemical ◽  
The Difference

The present study is aimed to observe the difference in the Physico-Chemical characteristics of the marketed and formulated bhasma samples through X-Ray Diffraction analysis (XRD), Dynamic Light Scattering (DLS), Zeta potential, Thermo-Gravimetric analysis (TGA), Scanning Electron Microscopy (SEM) and Energy Dispersive X-Ray analysis (EDAX), apart from organoleptic methods. Inductively Coupled Plasma Mass Spectroscopy (ICPMS) analysis was also done to observe the presence of trace and heavy metals so that the safety of all these samples could be ensured. XRD shows variation in oxide nature of zinc as well crystallite size in all bhasma samples. DLS and SEM results show difference in particle size of marketed bhasma samples as compared to formulated Yashada bhasma. EDAX and ICPMS also confirm the alteration in elemental composition of all these bhasma samples. Thus, it can be concluded that these ayurvedic medicines should be prepared strictly using the formulation methods as mentioned in the Ayurvedic texts. This will help the prepared products to adopt the inherent quality of the ancient system of medicine, which shall be useful and devoid of any side effects for human consumption.

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield

2015 ◽  
Vol 82 (2) ◽  
pp. 222-227 ◽  
Author(s):  
Andrea Summer ◽  
Piero Franceschi ◽  
Paolo Formaggioni ◽  
Massimo Malacarne
Keyword(s):  
Somatic Cell ◽  
Milk Fat ◽  
Crude Protein ◽  
Whey Proteins ◽  
Titratable Acidity ◽  
Cell Content ◽  
Significant Drop ◽  
True Protein ◽  
Morning Milk ◽  
Parmigiano Reggiano

The aim of this study was to determine the influence of the somatic cell content (SCC) of milk on Parmigiano-Reggiano cheese yield, produced in commercial cheese factories under field conditions. The study was carried out following the production of 56 batches of Parmigiano-Reggiano in 13 commercial cheese factories by processing milk collected from Italian Friesian cattle herds. The vat-milk (V-milk) used for making each cheese batch was obtained by mixing evening milk (partially skimmed following spontaneous separation of fat overnight, natural creaming) and morning milk. The batches of cheese produced were divided into 5 classes according to the SCC value of the evening milk determined prior to natural creaming (class 1, from 0 to 200 000; 2, 201 000–300 000; 3, 301 000–400 000; 4, 401 000–500 000; 5, over 501 000 cells/ml). The cheese yield was calculated as the amount of 24-h cheese, expressed in kilograms, obtained from 100 kg of V-milk (24 h ACY). The values of fat, crude protein, true protein, casein and 24 h ACY of V-milk were negatively correlated with the somatic cell score (SCS) of the evening milk. Conversely, a positive correlation was observed between chloride and SCS. Fat, protein fractions (crude protein, casein and whey proteins), P and titratable acidity of V-milk were positively correlated with its 24 h ACY, while chloride, pH and SCS showed a negative correlation. A significant drop in 24 h ACY was observed in classes 3, 4 and 5, therefore when the SCC of the evening milk exceeded 300 000 cells/ml. Finally a lower recovery of milk fat in cheese was observed as SCC of evening milk increase.

scholarly journals QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS

Irriga ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 1-13
Author(s):  
Lucas Farias Damasceno ◽  
Louise Rosa Monte Belo ◽  
Hans Raj Gheyi ◽  
Alide Mitsue Watanabe Cova ◽  
Geovani Soares de Lima ◽  
...  
Keyword(s):  
Brackish Water ◽  
Solanum Melongena ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Total Soluble Solids ◽  
Physico Chemical ◽  
Total Titratable Acidity ◽  
E Mail ◽  
Continuous Drip

QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS    LUCAS FARIAS DAMASCENO1; LOUISE ROSA MONTE BELO2; HANS RAJ GHEYI3; ALIDE MITSUE WATANABE COVA4; GEOVANI SOARES DE LIMA5 E LARA DE JESUS MARQUES6   1 Mestrando em Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 2 Engenheira Agrônoma, Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 3 Professor Visitante da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]. 4 Pós-Doutoranda no Programa de Pós-graduação de Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 5 Programa de Pós-Graduação em Engenharia Agrícola, Universidade Federal de Campina Grande, Aprígio Veloso, 882, Universitário, 58428-830, Campina Grande, Paraíba, Brasil. E-mail:[email protected] 6 Estudante de Agronomia da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]     1 RESUMO   Devido suas propriedades medicinais e por ser um alimento rico em antioxidantes, o consumo da hortaliça berinjela vem crescendo. Durante o cultivo da berinjela, o manejo da água e do solo são fatores que podem influenciar a qualidade do fruto. Assim, objetivou-se com este trabalho analisar as características físico-químicas do fruto da berinjela ‘Florida Market’ irrigada com águas salobras por gotejamento contínuo e pulsos. O experimento foi conduzido em ambiente protegido com delineamento experimental em blocos casualizados, em esquema fatorial 2 x 4, com cinco repetições. Os tratamentos consistiram de duas formas de aplicação de água: gotejamento contínuo e pulsos, com quatro níveis de condutividade elétrica da água – CEa (0,3 (controle); 1,5; 3,0 e 4,5 dS m-1). Foram avaliadas as variáveis: massa fresca do fruto, teor de sólidos solúveis totais, pH da polpa, acidez total titulável e relação sólidos solúveis totais/acidez total titulável. Com o incremento da salinidade da água de irrigação o teor de sólidos solúveis totais (+3,60%) e acidez total titulável (+9,87%) aumentaram, enquanto a relação de sólidos solúveis totais/acidez total titulável (-4,53%) e a massa fresca do fruto diminuíram. A interação entre a salinidade e a forma de aplicação da água não influenciou as características físico-químicas do fruto.   Palavras-chave: Solanum melongena L., salinidade, sólidos solúveis, acidez titulável.     DAMASCENO, L. F.; BELO, L. R. M.; GHEYI, H. R.; COVA, A. M. W.; LIMA, G. S. de; MARQUES, L. de J. QUALITY OF EGGPLANT FRUIT IRRIGATED WITH BRACKISH WATER UNDER CONTINUOUS DRIP AND PULSE IRRIGATION     2 ABSTRACT   Due to its medicinal properties and to be a functional food rich in antioxidants, the eggplant vegetable consumption has been increasing. During eggplant cultivation, water and soil management are factors that can influence fruit quality. Therefore, this work aimed to analyze the physico-chemical characteristics of the fruit of the eggplant ‘Florida Market’ irrigated with brackish water under continuous drip and pulse irrigation. The experiment was conducted in protected environment in a randomized block design, adopting a 2 x 4 factorial scheme, with five replicates. The treatments consisted of a combination of two forms of application of brackish water: continuous drip and pulses, with four levels of water salinity - ECw (0.3 (control); 1.5; 3.0 and 4.5 dS m-1). The variables evaluated were fresh weight of the fruit, total soluble solids content, pH of the pulp, total titratable acidity and the ratio of total soluble solids/total titratable acidity. With the increase in salinity of irrigation water the content of total soluble solids (+3.60%) and total titratable acidity (+9.87%) increased, while the ratio of total soluble solids/total titratable acidity (-4.53%) and fresh fruit mass decreased. The interaction between salinity and the form of water application did not influence the physico-chemical characteristics of the fruit.   Keywords: Solanum melongena L., salinity, soluble solids, titratable acidity.

scholarly journals Comparison of physico-chemical characteristics of myrtle at different ripening stages

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Xiaohua Kui ◽  
Min Li ◽  
Hongjuan Yang ◽  
Abubakar Shehu Tadda ◽  
Yueting Sun ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Soluble Sugar ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Mature Stage ◽  
Transverse Diameter ◽  
Physico Chemical ◽  
The Difference ◽  
Colour Break ◽  
Green Stage

AbstractThe fruits of myrtle at different stages of development, namely green (G), colour break (C) and mature (M), were used to investigate the changes of fruit quality and anthocyanin composition during its development. Five anthocyanin components, such as delphinidin (Dp), cyanidin (Cy), pelargonidin (Pg), peonidin (Pn) and malvidin (Mv), were detected. Among them, the content of Dp glucoside was the highest (2.12 μg · g−1) and the content of Pn glucoside was the lowest (0.17 μg · g−1) at the green stage. The content of Cy glucoside was the highest (120.94 and 1,200.03 μg · g−1), and the content of Mv glucoside was the lowest (19.50 and 62.72 μg · g−1) at the colour break and mature stages. The single fruit weight, vertical diameter and transverse diameter at the mature stage were significantly higher than those at the colour break and the green stages by 0.87 g, 1.27 mm, 1.53 mm and 1.54 g, 3.4 mm, 3.55 mm, respectively. Fruit quality, the contents of soluble sugar and carotenoids, gradually increased with the development of fruit; and the contents were the highest at the mature stage (17.68% and 16.90 μg · L−1). The contents of titratable acidity, total phenol, flavonoids, chlorophyll a and total chlorophyll gradually decreased with the development of fruit, the content was the lowest at the mature stage (2.71 mmol · 100 g−1, 9.29 μg · g−1, 0.1%, 0.37 μg · L−1, 0.9 μg · L−1) and the content was the highest at the green stage (5.25 mmol · 100 g−1, 21.07 μg · g−1, 0.17%, 8.86 μg · L−1, 15.47 μg · L−1). The difference between the green period and the colour break period was significant.

scholarly journals Alterações físico-químicas de geleias de melão e acerola durante o armazenamento

2015 ◽  
Vol 10 (3) ◽  
pp. 18 ◽  
Author(s):  
C. A. Paiva ◽  
E. M. M. Aroucha ◽  
R. M. A. Ferreira ◽  
N. O. Araújo ◽  
P. S. L. Silva
Keyword(s):  
Storage Time ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Randomized Design ◽  
Physico Chemical ◽  
Completely Randomized Design ◽  
Pulp Processing ◽  
Physical And Chemical

<p>O processamento de polpa e a fabricação de geleias são produtos de interesse para a região nordeste do Brasil. A baixa precipitação e os altos índices de luminosidade anuais, associado ao desenvolvimento da irrigação localizada na região, atraíram grandes empresas nacionais e internacionais para a produção de variados tipos de frutos, incluindo a acerola e o melão. O objetivo do presente trabalho foi avaliar as características físico-químicas de geleia simples e mista (50% de melão e 50% de acerola) de melão e acerola, por ocasião do preparo e após o armazenamento por 30 dias. Utilizou-se o delineamento inteiramente casualizado. O tempo de armazenamento aumentou o teor de sólidos solúveis (SS) e o pH, mas reduziu a acidez titulável e o teor de ácido ascórbico das geleias. A geleia de melão apresentou o maior teor de SS após o armazenamento. E a geleia de acerola obteve valores superiores de pH, acidez titulável e vitamina C, nas duas épocas de análise. Já a geleia mista apresentou pH igual à geleia de melão, mas quanto às demais características situou-se entre às geleias simples.</p><p align="center"><strong><em>Physical and chemical characteristics of acerola and melon jellies during storage</em></strong></p><p><strong>Abstract: </strong>The pulp processing and the manufacture of jellies are products of interest to the northeastern region of Brazil. The low rainfall and high rates of annual luminosity associated with the development of drip irrigation in the region, attracted large national and international companies for the production of various kinds of fruits, including acerola and melon. The objective of this study was to evaluate the physico-chemical characteristics of single and mixed jelly (50% of melon and 50% acerola) of melon and acerola, on the occasion of preparation and after storage for 30 days. We used a completely randomized design. The storage time increased the soluble solids (SS) and pH, but reduced titratable acidity and ascorbic acid content from jelly. The melon jelly had the highest SS content after storage. And acerola jelly obtained higher values of pH, titratable acidity and vitamin C, in two periods of analysis. However the mixed jelly showed pH seems to jelly melon, but to the other features it was between the simple jelly.</p>

scholarly journals Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 212 ◽  
Author(s):  
Piero Franceschi ◽  
Michele Faccia ◽  
Massimo Malacarne ◽  
Paolo Formaggioni ◽  
Andrea Summer
Keyword(s):  
Chemical Composition ◽  
Cell Count ◽  
Somatic Cells ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Yield Reduction ◽  
High Cell ◽  
Limit Value ◽  
Physico Chemical ◽  
Parmigiano Reggiano

The mammary gland inflammation process is responsible for an increased number of somatic cells in milk, and transfers into the milk of some blood components; this causes alterations in the chemical composition and physico-chemical properties of milk. For this reason, somatic cell count (SCC) is one of the most important parameters of milk quality; therefore, European Union (EU) Regulation no 853/2004 has stated that it must not exceed the limit value of 400,000 cells/mL. The research aimed to compare chemical composition, cheese yield, and cheesemaking losses of two groups of vat milks used for Parmigiano Reggiano production, characterized by different SCC levels. During two years, ten cheesemaking trials were performed in ten different cheese factories. In each trial, two cheesemaking processes were conducted in parallel: one with low SCC milk (below 400,000 cells/mL; Low Cell Count (LCC)) and the other with high SCC milk (400,000–1,000,000 cells/mL; High Cell Count (HCC)). For each trial, vat milk and cooked whey were analyzed; after 24 months of ripening, cheeses were weighed to calculate cheese yield. The HCC group had lower casein content (2.43 vs. 2.57 g/100 g; p ≤ 0.05) and number (77.03% vs. 77.80%; p ≤ 0.05), lower phosphorus (88.37 vs. 92.46 mg/100g; p ≤ 0.05) and titratable acidity (3.16 vs. 3.34 °SH/50 mL; p ≤ 0.05) compared to LCC. However, chloride (111.88 vs. 104.12 mg/100 g; p ≤ 0.05) and pH (6.77 vs. 6.71; p ≤ 0.05) were higher. Fat losses during cheesemaking were higher (20.16 vs. 16.13%). After 24 months of ripening, cheese yield was 8.79% lower for HCC milk than LCC (6.74 vs. 7.39 kg/100 kg; p ≤ 0.05).

Effects of storage conditions on physico-chemical characteristics, salt equilibria, processing properties and microbial development of raw milk

2013 ◽  
Vol 29 (1) ◽  
pp. 36-41 ◽  
Author(s):  
Massimo Malacarne ◽  
Andrea Summer ◽  
Piero Franceschi ◽  
Paolo Formaggioni ◽  
Mauro Pecorari ◽  
...  
Keyword(s):  
Raw Milk ◽  
Storage Conditions ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Microbial Development ◽  
Processing Properties

Effect of increasing the proportion of dietary concentrate for dairy cows on the composition of ruminal contents and faeces and physico-chemical characteristics of duodenal digesta

1998 ◽  
Vol 78 (1) ◽  
pp. 121-126 ◽  
Author(s):  
P. S. Mir ◽  
Z. Mir
Keyword(s):  
Cell Wall ◽  
Dairy Cows ◽  
Crude Protein ◽  
Starch Content ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Microbial Protein ◽  
Cell Wall Components ◽  
Physico Chemical ◽  
Wall Components

An experiment was conducted with six dairy cows in a twice replicated 3 × 3 Latin square design, to determine the chemical composition of ruminal contents and faeces and physico-chemical characteristics of duodenal digesta including, viscosity, pH, titratable acidity, microbial protein, total protein, starch and cell wall components. The cows were fed ad libitum, long alfalfa hay (CP = 16.6%) and a concentrate (CP = 17%) in the ratios of 79:21, 50:50 or 23:77 and the effect of diet on digest characteristics was determined to establish an association among diet composition, digesta characteristics and feed utilization. Feed intake was highest for cows fed hay and concentrate in equal proportions (20.9 kg d−1) and greater (P < 0.05) than that of cows consuming 77% concentrate (17.2 kg d−1). Increasing the proportion of dietary concentrate from 50 to 77% did not alter the composition of ruminal contents from the cows. However, content of crude protein was lower (P < 0.05) and that of cell wall components was higher (P < 0.05) in cows consuming the 21% concentrate relative to those consuming 50 or 77% concentrate. Increasing the proportion of dietary concentrate resulted in linear increases (P < 0.05) in viscosity of the supernatant from duodenal digesta, dry matter and protein content. However, a linear decrease (P < 0.05) in microbial protein in duodenal digesta was observed. A quadratic increase (P = 0.05) in starch content and linear declines (P < 0.05) in content of cell wall components in duodenal digesta with increasing dietary concentrate was observed. Content of crude protein and cell wall components in faeces was different (P < 0.05) for cows consuming the three levels of concentrate. Results indicate that the proportion of dietary concentrate affects viscosity of duodenal digesta which may be due to the presence of starch and cell wall components of digesta entering the duodenum and these characteristics may affect nutrient absorption from the small intestine. Key words: Ruminal contents, duodenal digesta, viscosity, titratable acidity, microbial protein

scholarly journals Effect of Multiple Micronutrient Fortification on Physico-Chemical and Sensory Properties of Chhash (Traditional Indian Yogurt-Based Drink)

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 5 ◽  
Author(s):  
Shashank Gaur ◽  
Anna Waller ◽  
Juan Andrade
Keyword(s):  
Dietary Diversity ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Persistent Problem ◽  
Nutrient Density ◽  
Physico Chemical ◽  
Multiple Micronutrient ◽  
Iron And Zinc ◽  
Micronutrient Malnutrition ◽  
The Difference

Introduction: Micronutrient malnutrition is a persistent problem in India mainly due to low dietary diversity and poor nutrient density of staple foods. The addition of a commercial micronutrient mix in terms of physico-chemical and sensory characteristics was evaluated. Methods: The yogurt prepared with reduce-fat milk (2%), 20 g/L CHN-11 fermentation culture and 12 h incubation (42 °C) was diluted at a rate of 35% to yield a 32 mg/100 mL concentration. The premix provided vitamin A, vitamin D, folic acid, iodine, iron, and zinc oxide to cover ~20–35% recommended RDA (recommended dietary allowance) per serving (250 mL). A three-factorial design, 2 treatments (control and fortified), 3 temperatures (4, 25, and 40 °C) and 4 time points (1, 2, 3 and 6 days), was used to analyze the physico-chemical properties in terms of titratable acidity, pH, color, and viscosity. A discriminatory sensory test (triangle) was performed with college students (n = 58) and mothers with young children (n = 25), who were living in Mehsana, India to evaluate the difference between fortified and non-fortified cooled (4 °C) product. Results: Fortification did not affect most of the physico-chemical properties of chhash. As expected, titratable acidity increased whereas pH decreased with increasing storage time and temperature. Fortified samples showed higher b* values, whereas L* and a* were not affected. Viscosity changed due to temperature and time, but not fortification. Participants could not discriminate between samples in terms of color, aroma, and taste. Conclusion: Fortification of chhash is technically feasible.

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