Chemical Composition of Milk and Milk Products

Mehta, Bhavbhuti M.

doi:10.1007/978-3-642-36605-5_31

Cited by 36 publications

(35 citation statements)

References 50 publications

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“…Mono-diglycerides (MDG) were examined as an index of lipolitic activity becouse the lipases can attack the globules of milk fat, release free fatty acids and form mono-and diglycerides from triglycerides (TG) (Metha, 2015). According to Bareth, Strohmar & Kitzelmann, (2003) if the sample contains fat, the diglycerides detection can be interfered by the presence of triglycerides and fatty acids from C4 to C14 and diglycerides cannot be cromatographically separated.…”

Section: Lipolitic Indexmentioning

confidence: 99%

On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese

Manzo

Biondi

Nava

et al. 2017

JFR

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The manufacturing of Buffalo Mozzarella PDO (Protected Designation of Origin) cheese requires the exclusive use of fresh buffalo milk, which must be transformed into cheese within 60 hours after milking. The limited availability of buffalo milk and simultaneous increase in Mozzarella demand during the summer cause producers to use frozen intermediates (milk and/or curd) in the cheese-making process. These practices are not allowed. Few data are available in the literature about the effects of freezing on buffalo milk and curd. Recent studies demonstrated that the use of frozen buffalo milk can be detected in mozzarella cheese based on the increase in casein fragment γ4-CN. This work aims to verify the possibility of tracing the presence of frozen curd in Buffalo Mozzarella PDO cheese. The electrophoresis technique was used to reveal the presence of γ4-CN. Equivalent concentrations of this fragment were found in fresh and frozen curd that were stored for 9 months. Our results suggest that γ4-CN cannot be used to discriminate fresh PDO Mozzarella and Mozzarella cheese produced from frozen curd. A second objective of the work was to evaluate the effects of freezing on curd lipids. In particular, the fatty acid and mono-diglyceride profiles were evaluated. Significant differences were found in the amounts of 1,2-Dipalmitin and 1,3-Diolein between fresh curd and curd that was stored for 9 months at freezing temperatures. Although some significant differences were found in the mono-diglyceride profiles, no objective marker that can distinguish between fresh and frozen products is currently available.

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Section: Lipolitic Indexmentioning

confidence: 99%

On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese

Manzo

Biondi

Nava

et al. 2017

JFR

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“…These impediments were more significant in the case of the milk and halloumi, since the biosensor was not able to detect the pathogen even at 6 log CFU ml −1 or g −1 , probable due to dairy products' complex constituents. Milk is considered nature's most complete food, consisting of fat, proteins, salts, enzymes, and vitamins, with major physiological and biochemical functions [37]. At the same time, dairy products are considered as the most nutritious foods.…”

Section: Discussionmentioning

confidence: 99%

A Cell-Based Biosensor System for Listeria monocytogenes Detection in Food

Hadjilouka

Loizou

Apostolou

et al. 2020

The 1st International Electronic Conference on Biosensors

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Listeria monocytogenes is an intracellular bacterium that causes serious epidemic and sporadic food-borne illnesses in humans. Rapid and trustworthy methods are necessary for the detection of the pathogen to prevent potential food contamination. The aim of this study was to test a newly developed L. monocytogenes biosensor on actual food samples and validate its ability to detect the presence of pathogens robustly and accurately. The newly developed method uses a cell-based biosensor technology (BERA) and a portable device developed by EMBIO Diagnostics called B.EL.D, and provides results within 3 min. Tests were conducted on ready-to-eat lettuce salads, milk and halloumi cheese and the results indicate that the novel system was able to identify inoculated samples with 98%, 90%, and 91% accuracy, respectively. Furthermore, the limit of detection was determined to be as low as 0.6 log CFU mL−1 or g−1 in all food types. Classification of the samples Above or Below the detection limit was accessed through a newly developed algorithm for each food substrate. Samples were also analyzed with the ISO 11290-1:2017 and 11290-2:2017, in parallel. Thus, it was concluded that the newly developed biosensor can be a useful tool in the food supply chain, decreasing the required time for the detection of pathogens and increasing the number of tested samples before they reach the market.

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“…Complex lipids are represented by phosphatides or phospholipids. Along with the actual fat, some liposoluble compounds such as sterin (cholesterol and lanosterol), pigments (carotenoids), liposoluble vitamins (A, D 2 , E, K), free fatty acids, are present also in milk (Iurca & Răducu, 2005;Mehta, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Casein is found in the form of mycelium (20% organic calcium linked to mycelium, 80% mineral calcium) and represents 80% of milk proteins; the remaining 20% is whey protein. More than 20 constituents of casein have been identified, among them casein K presents the most important role for the cheese industry (Iurca & Răducu, 2005;Mehta, 2015).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Lactation Number on Physico-Chemical and Microbiological Parameters of Milk from Small and Medium Bovine Farms located in Transilvania Region

2020

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Milk is a biological fluid where fats are distributed in microglobules (2-10 million/cm3), in an aqueous solution of proteins, carbohydrates and other substances. The main physico-chemical properties of milk are: density, viscosity, specific heat, boiling point, freezing point, pH and total acidity. Microbiological quality is represented by the presence or absence of pathogens or alterations, which can contaminate milk as a raw material. The comparative nutritional and microbiological quality of milk from three counties, from Transilvania Region, were fat percentage, total protein, casein content, lactose, pH, urea, total germ count (TGC) and somatic cell count (SCC). The best percentages of fat were obtained in Bihor County, with mean values of all lactations of 4.00%. This was followed by Hunedoara County with 3.97% and Alba County with 3.95%. The highest protein percentages were obtained in samples collected in Bihor County, with mean values of 3.57%, followed by Hunedoara County with 3.52% and Alba County with 3.51%. Most physicochemical indices fall within the normal limits, unanimously accepted by existing standards, but microbiological indices in some cases do not meet the requirements for the admission of raw milk.

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Chemical Composition of Milk and Milk Products

Cited by 36 publications

References 50 publications

On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese

On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese

A Cell-Based Biosensor System for Listeria monocytogenes Detection in Food

The Effect of Lactation Number on Physico-Chemical and Microbiological Parameters of Milk from Small and Medium Bovine Farms located in Transilvania Region

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