Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics

Strani, Lorenzo; Grassi, Silvia; Alamprese, Cristina; Casiraghi, E.; Ghiglietti, R.; Locci, Francesco; Pricca, Nicolò; Juan, Anna de

doi:10.1016/j.foodcont.2020.107494

Cited by 13 publications

(13 citation statements)

References 37 publications

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“…The effect of physicochemical factors, as well as the utilization of skim milk powder on milk rennet-coagulation, was evaluated by using NIR spectroscopy and multivariate curve resolution alternating least squares (MCR-ALS) [24]. Coagulum formation has been evaluated by using reference methods as well as by the utilization of NIR spectroscopy analyzing unaltered reconstituted milk samples, pasteurized samples, samples with calcium chloride addition and samples of reconstituted milk mixed with fresh milk [24]. The calibration models were able to monitor changes during processing, explaining more than 99.9% of variance in the dataset [24].…”

Section: Dairy Productsmentioning

confidence: 99%

“…Coagulum formation has been evaluated by using reference methods as well as by the utilization of NIR spectroscopy analyzing unaltered reconstituted milk samples, pasteurized samples, samples with calcium chloride addition and samples of reconstituted milk mixed with fresh milk [24]. The calibration models were able to monitor changes during processing, explaining more than 99.9% of variance in the dataset [24]. The authors concluded that the NIR models were able to monitor a diverse range of coagulation conditions, demonstrating the suitability of this technique for evaluating the rennet-induced coagulation of reconstituted milk [24].…”

Section: Dairy Productsmentioning

confidence: 99%

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The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Cozzolino

2021

Molecules

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Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.

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Section: Dairy Productsmentioning

confidence: 99%

Section: Dairy Productsmentioning

confidence: 99%

The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Cozzolino

2021

Molecules

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“…Суть второго направления инфракрасных методов исследований состоит в том, что детектор, погруженный в неподвижный образец молока в процессе сычужной коагуляции, регистрирует поглощение на одной длине волны ближнего инфракрасного диапазона (NIR) [17]. Этот принцип реализован в приборе Optigraph (OPT, Ysebaert SA, Франция).…”

Section: объекты и методы исследованияunclassified

Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties

Илларионова

Кручинин

Turovskaya

et al. 2021

Food Processing: Techniques and Technology

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Introduction. An integrated monitoring of raw milk’s contents, quality, and security is a key factor that guarantees the high-quality dairy production. As a result, new research methods of rennet clotting are a topical and urgent area of study. The research objective was to systemize and analyze the basic criteria and assessment methods of rennet-induced protein gels in milk systems. Study objects and methods. The authors reviewed the official Russian criteria and methods of raw milk assessment by its rennet coagulation properties. The research also featured the most widespread instrumental approaches used in best practices from around the world. Results and discussion. In Russian and foreign cheese production, milk is always tested for its physicochemical and microbiological indicators, with a mandatory check of its coagulation characteristics. Russian cheese-makers use different modifications of rennet and rennet-fermenting tests based on subjective sensory evaluation, while international scientific trends in this area aim at developing and improving instrumental methods by using a complex indicator MCP. This indicator characterizes the parameters of rennet coagulation with the help of such devices as Formagraph, Lattodinamografo, Optigraph, etc. Formagraph is a simple instrument for measuring rheological properties of milk clotting. It was popular in the late XX century. The resent years saw the development of other methods of instrumental control, including those based on optical measurements. For instance, Ortigraph is one such instrument that receives unified data on coagulation properties of raw milk by using near-infrared waves. Sensory and instrumental methods have their advantages and disadvantages. However, the most significant criteria for a quick test of cheeseability, yield, and quality are the speed of analysis and the comparability and reproducibility of results. Conclusion. To improve cheeseability testing, Russian cheese-makers need to use the international experience, which offers standardized evaluation criteria in combination with various instrumental approaches. However, the integration of foreign regulations and methods into Russian studies is not the only option. The improvement and development of national instrumental methods of evaluating milk protein coagulation is also crucial.

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“…In the field of process monitoring and control, the Sensing Lab has developed different studies at laboratory and industrial scale by applying NIR sensors, doing the groundwork in bridging the gap between NIRS potentials and its actual implementation as Process Analytical Technology tool in the food industry. 8 The studies cover beer 9 and wine 10 fermentation, milk coagulation, [11][12][13] and grain milling. 14…”

Section: Evaluation Of Food Quality and Shelf Lifementioning

confidence: 99%

Sensing Lab: Food Science and Technology Division, Department of Food, Environmental and Nutritional Sciences – University of Milan

2021

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Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics

Cited by 13 publications

References 37 publications

The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties

Sensing Lab: Food Science and Technology Division, Department of Food, Environmental and Nutritional Sciences – University of Milan

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