scholarly journals The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2740
Author(s):  
Jakub Biegalski ◽  
Dorota Cais-Sokolińska ◽  
Jolanta Tomaszewska-Gras ◽  
Hanna M. Baranowska
Keyword(s):  
Cutting Force ◽  
Fat Crystallization ◽  
Cow’S Milk ◽  
Tube Test ◽  
Consumer Dissatisfaction ◽  
High Production ◽  
Pasta Filata ◽  
Fresh Pasta ◽  
Penalty Analysis

Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution. Herein, we examined the effect of freezing on sheep’s milk and a mixture of sheep and cow’s milk (70:30, v/v) on the quality of fresh pasta filata cheeses produced from the milk. Frozen/thawed sheep’s milk contributes little to the development of innovative and reformulated cheeses. This was due to 24% higher hardness and greater extensibility and cutting force, as well as lower stretching and elasticity. Although their flowability increased (Oiling-off from 3 to 12%), the meltability (tube test, and Schreiber test) decreased. Additionally, the use of frozen milk caused consumer dissatisfaction. The consumer penalty analysis of the just–about–right showed that freezing of the milk caused the loss of the refreshing, elasticity and shininess of pasta filata cheeses.

scholarly journals Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 171
Author(s):  
Marika Dello Russo ◽  
Carmela Spagnuolo ◽  
Stefania Moccia ◽  
Donato Angelino ◽  
Nicoletta Pellegrini ◽  
...  
Keyword(s):  
Salt Content ◽  
Analysis Data ◽  
Food Choices ◽  
Nutritional Composition ◽  
Food Labels ◽  
Nutrition Claims ◽  
Italian Market ◽  
Lower Protein ◽  
Fresh Pasta

Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

Molecular Dynamics Study on the Impact of the Cutting Depth to the Titanium Nanometric Cutting

2014 ◽  
Vol 536-537 ◽  
pp. 1431-1434 ◽  
Author(s):  
Ying Zhu ◽  
Yin Cheng Zhang ◽  
Shun He Qi ◽  
Zhi Xiang
Keyword(s):  
Molecular Dynamics ◽  
Potential Energy ◽  
Cutting Force ◽  
Simulation Study ◽  
Cutting Process ◽  
Work Piece ◽  
Cutting Depth ◽  
Nanometric Cutting ◽  
The Impact

Based on the molecular dynamics (MD) theory, in this article, we made a simulation study on titanium nanometric cutting process at different cutting depths, and analyzed the changes of the cutting depth to the effects on the work piece morphology, system potential energy, cutting force and work piece temperature in this titanium nanometric cutting process. The results show that with the increase of the cutting depth, system potential energy, cutting force and work piece temperature will increase correspondingly while the surface quality of machined work piece will decrease.

Microbiological quality of fresh pasta dumplings sold in Bologna and the surrounding district

1988 ◽  
Vol 7 (1) ◽  
pp. 19-24 ◽  
Author(s):  
L.D. Trovatelli ◽  
Alma Schiesser ◽  
S. Massa ◽  
Daniela Cesaroni ◽  
G. Poda
Keyword(s):  
Microbiological Quality ◽  
Fresh Pasta

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

scholarly journals USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK.

2020 ◽  
Vol 5 (6) ◽  
pp. 93-94
Author(s):  
Kh. M. K. Kebary ◽  
S. A. Hussein ◽  
R. M. Badaw
Keyword(s):  
Whey Proteins ◽  
Cow’S Milk ◽  
Improve Quality ◽  
Cow's Milk

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

2020 ◽  
Vol 91 ◽  
pp. 103540 ◽  
Author(s):  
Yin Zheng ◽  
Yongtao Fei ◽  
Yue Yang ◽  
Zekun Jin ◽  
Baoning Yu ◽  
...  
Keyword(s):  
Organoleptic Quality ◽  
High Production

scholarly journals Thermal treatment of carbon fibre reinforced polymers (Part 1: Recycling)

2019 ◽  
Vol 37 (1_suppl) ◽  
pp. 73-82 ◽  
Author(s):  
Marco Limburg ◽  
Jan Stockschläder ◽  
Peter Quicker
Keyword(s):  
Thermal Treatment ◽  
Carbon Fibre ◽  
Polymer Matrix ◽  
Energy Recovery ◽  
State Of The Art ◽  
Reinforced Polymers ◽  
Carbon Fibre Reinforced Polymers ◽  
High Production ◽  
High Production Cost

The increasing use of carbon fibre reinforced polymers requires suitable disposing and recycling options, the latter being especially attractive due to the high production cost of the material. Reclaiming the fibres from their polymer matrix however is not without challenges. Pyrolysis leads to a decay of the polymer matrix but may also leave solid carbon residues on the fibre. These residues prevent fibre sizing and thereby reuse in new materials. In state of the art, these residues are removed via thermal treatment in oxygen containing atmospheres. This however may damage the fibre’s tensile strength. Within the scope of this work, carbon dioxide and water vapour were used to remove the carbon residues. This aims to eliminate or at least minimize fibre damage. Improved quality of reclaimed fibres can make fibre reuse more desirable by enabling the production of high-quality recycling products. Still, even under ideal recycling conditions the fibres will shorten with every new life-cycle due to production-based blending. Fibre disposal pathways will therefore always also be necessary. The problems of thermal fibre disintegration are summarized in the second part of this article (Part 2: Energy recovery).

scholarly journals Effect on Milk Production and Income Over Feed Cost from Following Less than Optimum Management Strategies Related to Dairy Cow Replacement

1973 ◽  
Vol 5 (2) ◽  
pp. 139-145
Author(s):  
Richard W. Rundell
Keyword(s):  
Milk Production ◽  
Management Strategies ◽  
Dairy Herds ◽  
Dairy Farmers ◽  
Feed Cost ◽  
High Production ◽  
Costs Of Production ◽  
Feed Costs ◽  
Optimum Management

Dairy farmers, as profit maximizers, are constantly striving to expand the income producing ability of their dairy herds. As managers of their business, their direct concern is to attain high production per cow and enhance the average quality of their herd by removal of the unprofitable producers. They are also striving to earn a large income above feed costs, since feed costs comprise 50 percent or more of the costs of production. This value must be high enough to pay for the other costs of production, including a return to capital and operators labor, to return a profit. Proper culling or the identification and subsequent removal of the lower producing cows from a herd is important because of the increased average milk production and the resulting increased income above feed costs.

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