Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

Sales, Danielle Cavalcanti; Urbano, Stela Antas; Júnior, Dorgival Morais de Lima; Júnior, José Geraldo Bezerra Galvão; Brito, A.F.; Cipolat‐Gotet, Claudio; Borba, Luís Henrique Fernandes; Rangel, Adriano Henrique do Nascimento

doi:10.1590/fst.25620

Cited by 6 publications

(4 citation statements)

References 8 publications

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“…Recently, more and more findings have established that miRNAs modulate drug resistance of cancer cells, at least in part, through this mechanism. Function research of miRNA-181s was first focused on hematopoietic lineage differentiation in mouse, and mmu-miRNA-181s was reported to show an obviously high expression at the adult stage, compared with embryonic and early postnatal stages in hematopoietic lineage differentiation (Chen et al, 2004;Sales et al, 2021). Researcher have found that Ara-C-induced drug resistance was associated with downregulation of miR-181a in the cervical cancer cell line HELA.…”

Section: Discussionmentioning

confidence: 99%

Crocin reversed the antitumor effects through up-regulation of MicroRNA-181a in cervical cancer cells

Song

2022

Food Sci. Technol

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Cervical cancer ranks third in cancer incidence worldwide and is the most frequent gynecological cancer in developing countries. This study aimed to investigate the effect of crocin on the resistance of HELA/Ara-C cells to the chemo-agent of Ara-C. HELA/ Ara-C cells which was defined as Ara-C-resistant HELA cell line, were treated with crocin. After that, cell proliferation, apoptosis, and cell cycle assay were examined by MTT assay, AO/EB staining, and flow cytometry, respectively. In this study, we found that crocin combining with Ara-C significantly inhibited the proliferation HELA/Ara-C cell, and this inhibitory effect was time dependent. Moreover, crocin combining with Ara-C could induced apoptosis and cell cycle arrest of HELA/Ara-C Cells. Further then, HELA/Ara-C cells were transfected with the mature miRNA-181s mimic and the control miRNA mimic, respectively. Quantitative RT-PCR results demonstrated that compared with HELA/Ara-C Cells +Ara-C group, miRNA-181a was upregulated 1.5-fold in HELA/Ara-C Cells + crocin group and 1.7-fold in HELA/Ara-C Cells and crocin +Ara-C group, respectively. The other miRNA-181s showed no significant differences. In summary, this was the first study to show that miRNA-181a might be involved in the development of crocin induced reversing Ara-C resistance in HELA/Ara-C cell lines.

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Section: Discussionmentioning

confidence: 99%

Crocin reversed the antitumor effects through up-regulation of MicroRNA-181a in cervical cancer cells

Song

2022

Food Sci. Technol

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“…The probiotic mozzarella cheese yield (PMCY) percentage was obtained as described by Sales et al [9]. PMCY was calculated using the ratio between milk (kg) and cheese yield (kg), which represents the milk volume used to obtain one kg of cheese (PMCY = VMU/VCP, where VMU = volume of milk used in kilograms and VCP = volume of cheese produced in kilograms).…”

Section: Determination Of Yieldmentioning

confidence: 99%

“…WPC is one of the most critical high-protein by-products as it is a naturally highpurity by-product, making it one of the most important ingredients that can be used to manufacture cheese because of its higher solubility than milk casein [9]. It also contains the most immunological and beneficial proteins for human health [10].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

Alsaleem,

Hamouda,

Alayouni

et al. 2023

Fermentation

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This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP), PMC4 (1% WPC), and PMC5 (1.5% WPC). After mixing powders in the respective concentrations in the treatments, the milk was cooled to 35 °C, and Bifidobacterium bifidum culture (5%) was added. Proximate analysis, calcium, soluble nitrogen (SN), total Bifidobacterium bifidum count, cheese yield, hardness, and meltability tests were carried out at 0, 14, and 28 days of storage. The mozzarella cheese samples with WPC added had higher acidity, total solids, and protein content than the mozzarella cheese samples with SMP added and the control samples during storage. The addition of WPC led to a significant increase (p < 0.05) in the count of Bifidobacterium bifidum during storage at 5 °C. The cheeses with WPC added had increased meltability, higher hardness, and higher browning on pizza compared to those of the mozzarella cheese with SMP added. A sensory evaluation showed that the addition of WPC increased sensory scores, compared to the addition of SMP. As storage time progressed, there was a significant (p < 0.05) increase in the Bifidobacterium bifidum, meltability, and sensory scores of PMC in all treatments.

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Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer

Akhtar,

Ansar,

Araki

et al. 2024

Euro J Lipid Sci & Tech

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Mozzarella is a soft white fermented cheese comprising up to 40% saturated fats and is well known for its stretchability. Consumers’ demand for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness. However, the rubbery texture of LFMC tends to lower its acceptability. The study investigates the effect of aloe vera mucilage (AVM) as a fat replacer on the physicochemical, proximate composition, functional, and sensory attributes of LFMC using buffalo milk as substrate. For this purpose, mucilage from AV leaves was extracted and added in concentrations (1%, 2.5%, and 5% v/v) during the formulation of LFMC treatments using the direct acidification technique. A significant reduction in fat contents of LFMC treatments prepared using AVM (p = 0.02) was observed, and among all LFMC treatments, AT2 with 2.5% AVM exhibited significantly improved (p = 0.00) stretchability and meltability. The higher free oil content of 3.8% was observed in LFMC in To (positive control), whereas the lowest (1.28%) was reported in T* (negative control). For hardness, the lowest puncture force of 2.12 and 2.17 N was experienced by the LFMC treatments prepared using 2.5% AVM v/v. The study concluded that adding AVM with a concentration of 2.5% v/v was considered best for its organoleptic properties, improving the textural and functional attributes of LFMC.Practical Application: The demand of consumers for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness. The rubbery texture of LFMC tends to lower its acceptability. This research will help to formulate LFMC at the industrial level, creating more diversity and availability of health‐modulating functional foods in markets.

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Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

Cited by 6 publications

References 8 publications

Crocin reversed the antitumor effects through up-regulation of MicroRNA-181a in cervical cancer cells

Crocin reversed the antitumor effects through up-regulation of MicroRNA-181a in cervical cancer cells

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer

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