scholarly journals FT-MIR Analysis of Water-Soluble Extracts during the Ripening of Sheep Milk Cheese with Different Phospholipid Content

Dairy ◽  
2021 ◽  
Vol 2 (4) ◽  
pp. 530-541
Author(s):  
Lambros Sakkas ◽  
Christos S. Pappas ◽  
Golfo Moatsou
Keyword(s):  
Diffuse Reflectance ◽  
Water Soluble ◽  
Phospholipid Content ◽  
Classification Models ◽  
Simple Method ◽  
Mid Infrared ◽  
Cheese Ripening ◽  
First Derivative ◽  
Sheep Milk ◽  
Reduced Fat

The purpose of this work was to study the suitability of the water-soluble extracts (WSE) of semi-hard sheep milk cheese for analysis by diffuse reflectance Fourier transform mid-infrared spectroscopy (FT-MIR) and the development of classification models using discriminant analysis and based on cheese age or phospholipid content. WSE was extracted from three types of sheep milk cheeses (full-fat, reduced-fat and reduced-fat fortified with lyophilized sweet sheep buttermilk) at various stages of ripening from six to 168 days and lyophilized. The first model used 1854–1381 and 1192–760 cm−1 regions of the first-derivative spectra and successfully differentiated samples of different age, based on changes in the water-soluble products of ripening biochemical events. The second model used the phospholipid absorbance spectral regions (3012–2851, 1854–1611 and 1192–909 cm−1) to successfully discriminate cheeses of markedly different phospholipid content. Cheese WSE was found suitable for FT-MIR analysis. According to the results, a fast and simple method to monitor cheese ripening based on water-soluble substances has been developed. Additionally, the results indicated that a considerable amount of phospholipids migrates to the cheese WSE and that FT-MIR can be a useful tool for their assessment.

A simple procedure using trinitrobenzenesulphonic acid for monitoring proteolysis in cheese

1988 ◽  
Vol 55 (4) ◽  
pp. 585-596 ◽  
Author(s):  
Anna Polychroniadou
Keyword(s):  
Simple Procedure ◽  
Water Soluble ◽  
Acid Solutions ◽  
Amino Groups ◽  
Total N ◽  
Cheese Ripening ◽  
Amino Acid Solutions ◽  
Hydrolysis Of ◽  
Good Agreement

SummaryA simple, rapid and sensitive spectrophotometric assay was developed and evaluated for monitoring proteolysis during cheese ripening, based on the fact that α-amino groups released by hydrolysis of cheese proteins react with trinitrobenzenesulphonic acid to form products that absorb strongly at 420 nm. A linear relationship was shown to exist between A420 and concentration of free α amino groups up to 0·5 HIM (r = 0·999, 38 df, P < 0·001). Repeatability of the method was satisfactory. The coefficient of variance was 0·53% for amino acid solutions and 1·19% for cheese extracts. Average recovery of glycine added to the cheese was 104 ± 2·9%. A comparison of the above method with that of determination of water-soluble N to total N ratio showed that there was good agreement between these two methods of assessment of proteolysis in cheese (r = 0·857, 32 df, P < 0·001). Mainly Feta and Teleme cheese were examined, but a similar correlation was obtained with hard Greek cheeses. Analytical conditions of the procedure are discussed.

scholarly journals Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum

2019 ◽  
Vol 70 (3) ◽  
pp. 1669
Author(s):  
S. KAMINARIES ◽  
A. SCORDOBEKI ◽  
E. ZOIDOU ◽  
G. MOATSOU
Keyword(s):  
Goat Milk ◽  
Raw Milk ◽  
High Heat ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Pasteurized Milk ◽  
Reduced Fat ◽  
Goat Cheese ◽  
Protected Designation Of Origin ◽  
Penicillium Candidum

Novel reduced-fat goat-cheese (R) was produced from high-pasteurized milk using Penicillium candidum as an adjunct. A full-fat goat-cheese (F) from pasteurized milk without mold addition was produced for comparison reasons. Physicochemical analyses of the two cheeses were performed through the 14-d period of ripening. The effect of P.candidum on proteolysis of goat-cheese caseins and the production of hydrophilic and hydrophobic peptides during cheese ripening were investigated. To our knowledge, similar results for reduced-fat, mold-ripened, goat-milk cheeses have not been previously reported before. R-cheese exhibited a higher organoleptic score and developed properties similar to Kopanisti, which is a Protected Designation of Origin Greek soft cheese with specific intense flavour manufactured from raw milk without the use of starters. Moreover, R-cheese had significantly higher moisture, protein in dry matter and water soluble nitrogen contents than F-cheese and was less adhesive. The high-pasteurization improved the texture and cheese yield, while the use of P. candidum as an adjunct improved the flavour, increased and accelerated proteolysis in R-cheese. According to the results, the technology for R-cheese employed in the present study can be easily adopted and could be used to produce a reduced-fat goat-cheese.

A Simple Method to Determine Cytotoxicity of Water-Soluble Organic Compounds and Solid Particles from Biomass Combustion in Lung Cells in Vitro

2019 ◽  
Vol 53 (7) ◽  
pp. 3959-3968 ◽  
Author(s):  
Peter Zotter ◽  
Stéphane Richard ◽  
Marcel Egli ◽  
Barbara Rothen-Rutishauser ◽  
Thomas Nussbaumer
Keyword(s):  
Organic Compounds ◽  
Solid Particles ◽  
Water Soluble ◽  
Biomass Combustion ◽  
Lung Cells ◽  
Simple Method

Near-infrared, mid-infrared or combined diffuse reflectance spectroscopy for assessing soil fertility in rice fields in sub-Saharan Africa

Geoderma ◽  
2019 ◽  
Vol 354 ◽  
pp. 113840 ◽  
Author(s):  
Jean-Martial Johnson ◽  
Elke Vandamme ◽  
Kalimuthu Senthilkumar ◽  
Andrew Sila ◽  
Keith D. Shepherd ◽  
...  
Keyword(s):  
Soil Fertility ◽  
Diffuse Reflectance ◽  
Near Infrared ◽  
Diffuse Reflectance Spectroscopy ◽  
Reflectance Spectroscopy ◽  
Rice Fields ◽  
Sub Saharan Africa ◽  
Mid Infrared ◽  
Sub Saharan

scholarly journals Development of an Ion-Pairing Reagent and HPLC-UV Method for the Detection and Quantification of Six Water-Soluble Vitamins in Animal Feed

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Ho Jin Kim
Keyword(s):  
High Performance ◽  
Animal Feed ◽  
Ion Pairing ◽  
Uv Spectra ◽  
Water Soluble ◽  
Array Detector ◽  
Simple Method ◽  
Accuracy And Precision ◽  
Photodiode Array Detector ◽  
Chromatographic Peaks

A novel and simple method for detecting six water-soluble vitamins in animal feed using high performance liquid chromatography equipped with a photodiode array detector (HPLC/PDA) and ion-pairing reagent was developed. The chromatographic peaks of the six water-soluble vitamins were successfully identified by comparing their retention times and UV spectra with reference standards. The mobile phase was composed of buffers A (5 mM PICB-6 in 0.1% CH3COOH) and B (5 mM PICB-6 in 65% methanol). All peaks were detected using a wavelength of 270 nm. Method validation was performed in terms of linearity, sensitivity, selectivity, accuracy, and precision. The limits of detection (LODs) for the instrument employed in these experiments ranged from 25 to 197 μg/kg, and the limits of quantification (LOQs) ranged from 84 to 658 μg/kg. Average recoveries of the six water-soluble vitamins ranged from 82.3% to 98.9%. Method replication resulted in intraday and interday peak area variation of <5.6%. The developed method was specific and reliable and is therefore suitable for the routine analysis of water-soluble vitamins in animal feed.

Classification of Italian honeys by mid-infrared diffuse reflectance spectroscopy (DRIFTS)

2007 ◽  
Vol 101 (4) ◽  
pp. 1565-1570 ◽  
Author(s):  
D BERTELLI ◽  
M PLESSI ◽  
A SABATINI ◽  
M LOLLI ◽  
F GRILLENZONI
Keyword(s):  
Diffuse Reflectance ◽  
Diffuse Reflectance Spectroscopy ◽  
Reflectance Spectroscopy ◽  
Mid Infrared
Sign in / Sign up

Export Citation Format

Share Document