Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

Boukria, Oumayma; Jian, Wang; Safarov, Jasur; Gharsallaoui, Adem; Leriche, Françoise; Hadrami, El Mestafa El; Aït‐Kaddour, Abderrahmane

doi:10.1111/jfpp.15839

Cited by 5 publications

(7 citation statements)

References 42 publications

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“…brine cheeses) it acts as a preservative. Cheeses contain from 1.5 to 8 % salt, with hard cheeses from 1.0 to 3.5 %; some cheeses ripening with the participation of mould (Roquefort) -up to 5 %; brine cheeses -from 4 to 8 % (traditional); Belarusian producers -from 2 to 4 % [7][8][9][10].…”

Section: Resultsmentioning

confidence: 99%

“…This favours the formation of the correct pattern. The salt spreads evenly in the cheese head over a period of 1.5 to 2.5 months [8][9][10].…”

Section: Resultsmentioning

confidence: 99%

“…The salt content of cheese depends on the size of cheeses, their specific surface area, their moisture content, temperature, acidity and concentration of the brine and the amount of salt specified by the standard for a particular type of cheese, the duration of salting, the closeness of the surface layer. The speed of salting is also important in regulating the microbiological processes which take place in the cheese [10].…”

Section: Resultsmentioning

confidence: 99%

“…At a brine concentration below 15 % the weight of the cheese is increased by enriching it with table salt, eliminating moisture loss and increasing the hydration of cheese proteins. At the same time, a reduction in salting concentration below 18 % leads to slickening of the surface [7][8][9][10].…”

Section: Resultsmentioning

confidence: 99%

“…In addition, such cheeses lose more weight during salting than cheeses with a lower moisture content. For this reason, soft cheeses and brine cheeses are made with non-concentrated salt solutions (13 to 18 %) [9][10].…”

Section: Resultsmentioning

confidence: 99%

See 4 more Smart Citations

Investigation of the process of molding, pressing and salting hard and soft cheeses

Mukhiddinov

Rakhimov

Saparov

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Modern man cannot imagine his diet without milk and dairy products, above all cheese. Uzbekistan has traditionally provided dairy products, including cheese, not only for itself but also for other neighbouring countries. Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. Cheese processing, including cheese-making, cheese preparation and the different stages of cheese-making. Much attention is given to bacterial starters, bacteriophages, milk-forming enzymes used in cheese-making, and the production of new cheese varieties, including those in Uzbekistan. This paper reviews the research progress on the general processing moulding, pressing and salting points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese.

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Section: Resultsmentioning

confidence: 99%

“…This favours the formation of the correct pattern. The salt spreads evenly in the cheese head over a period of 1.5 to 2.5 months [8][9][10].…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Investigation of the process of molding, pressing and salting hard and soft cheeses

Mukhiddinov

Rakhimov

Saparov

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Interpreting the variation in particle size of ground spice by high-resolution visual and spectral imaging: A ginger case study

Han

Peller

Erasmus

et al. 2023

Food Research International

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Process investigation of ion sorption of complex compounds made by chromium, zinc, nickel and cobalt contained in wastewater bentonite clay

Mukhtorova,

Aliev,

Sabirov

et al. 2024

E3S Web Conf.

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This article outlines the outcomes of laboratory investigations focusing on the sorption behavior of Cr (III, VI), Zn, Ni, and Co on bentonite. The study encompasses a broad spectrum of solution pH levels and sortable component concentrations, aiming to unveil the states of micro-components in aqueous solutions. The research also addresses the identification of optimal chemical concentration conditions and the establishment of a sorption mechanism for these components on clay adsorbents based on bentonite. In aqueous solutions, the ions of these metals undergo hydrolysis, resulting in the formation of complex compounds. The study discerns that the sorption process on bentonite clays predominantly initiates at pH levels around 4-5 and concludes at pH exceeding 7.5-10. These findings shed light on the critical pH ranges where sorption reactions are most significant and highlight the cessation of sorption at elevated pH levels. The research contributes to a comprehensive understanding of the sorption dynamics between bentonite and metal ions, emphasizing the pH-dependent nature of these interactions. By identifying the optimal conditions for sorption and elucidating the underlying mechanisms, this study offers valuable insights into leveraging bentonite clay as an effective adsorbent for the removal of Cr (III, VI), Zn, Ni, and Co from aqueous solutions.

show abstract

Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

Cited by 5 publications

References 42 publications

Investigation of the process of molding, pressing and salting hard and soft cheeses

Investigation of the process of molding, pressing and salting hard and soft cheeses

Interpreting the variation in particle size of ground spice by high-resolution visual and spectral imaging: A ginger case study

Process investigation of ion sorption of complex compounds made by chromium, zinc, nickel and cobalt contained in wastewater bentonite clay

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