Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese

Alinovi, Marcello; Mucchetti, G.; Wiking, Lars; Corredig, Milena

doi:10.1080/10408398.2020.1798348

Cited by 29 publications

(30 citation statements)

References 179 publications

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“…This is due to temperature changes during a series of thawing temperatures after freezing (-80°C). This may have a significant impact on bacterial viability due to changes in electrolyte concentrations or water recrystallization [1].…”

Section: Discussionmentioning

confidence: 99%

Microbial production of poly (γ-) glutamic acid and its use as an anti-thawing agent and as prebiotic

Bhatt¹,

Raut²

2022

World J. Adv. Res. Rev.

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Poly-γ-glutamic acid (γ-PGA) is a natural, edible, non-toxic, non-immunogenic, and an anionic homo-polyamide, produced by various microorganisms. At an industrial level, for preparing probiotic foods, probiotic cultures are added in powdered forms. Here, cultures are formerly freeze-dried. Freeze-drying process is itself very detrimental to the viability of such organisms as it utilizes very low temperatures of -80 °C. A bacterial strain was isolated from fertilized soil and was statistically optimized in this study. Upon optimization using Plackett-Burman model, a significant increase in the yield from 4.51 ± 0.32g/L to 19.0 ± 0.5g/L was observed. To investigate the cryoprotectant activity during freeze-drying process, Lactococcus lactis was freeze-dried and was subjected to a series of thawing temperatures. Cultures where then treated with a polyelectrolytic combination of γ-PGA (anionic polymer) and Gelatin (cationic polymer). This combination showed a synergistic effect in protecting Lactococcus lactis during freeze-drying wherein a log reduction of only 0.23 was noted, compared to unprotected cells, 2.85. In addition to this, the prebiotic activity of γ-PGA was also assessed in vitro. It was found that there was a significant increase in the growth of Lactococcus lactis (32.14%) considering the effect of γ-PGA alone. Thus, the combinatorial effect of this biopolymer i.e., as a cryoprotectant and as a prebiotic can definitely bring out a beneficial probiotic product into the market with improved health effects.

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Section: Discussionmentioning

confidence: 99%

Microbial production of poly (γ-) glutamic acid and its use as an anti-thawing agent and as prebiotic

Bhatt¹,

Raut²

2022

World J. Adv. Res. Rev.

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“…However, many consumers tend to freeze the milk in bulk, thaw, and then refreeze the remaining aliquot of milk. Bulk milk storage contrasts with previous studies' recommendations that milk should be stored in small amounts that are consumable within one feeding (Alinovi et al, 2020). Further, many previous studies on effect of freezing on quality have been on human milk (Abranches et al, 2014;García-Lara et al, 2012), with very few studies on the effect of freezing on cattle milk's macronutrients content (Weese et al, 1969).…”

Section: Introductionmentioning

confidence: 86%

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

Musembei¹,

Bett²,

Gachuiri³

et al. 2021

Afr. J. Food Sci.

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Twenty-five raw milk samples from Friesian crossbred dairy cows were analyzed for milk fat, protein and lactose using an ultrasonic milk analyzer. The samples were then subjected to two different freezing protocols; single freezing and multiple freezing, after which parameters were reanalyzed after freezing and thawing at different freezing times (24, 48, and 72 h). Paired t-test was used to compare the effect of freezing type while the differences in milk constituents with freezing time were analyzed using ANOVA. Linear regression analysis was also performed to study correlations between freezing duration and any change in cattle milk's macronutrient content. The results indicated that milk fat, protein and lactose content decreased significantly with freezing time. However, the decrease was more in multiple frozen samples than single frozen samples. The most decreased macronutrients were lactose (14.1%) in single freezing and fat (25.5%) in multiple freezing. Analysis of the interaction between freezing type and freezing time showed that freezing time significantly affected all the parameters while freezing type (p=0.03) and its interaction with freezing time (p=0.02) affected only the fat content. In conclusion, it should be noted that cattle milk samples frozen at -20°C leads to a significant decrease in fat, protein, and lactose content. The loss of constituents was much more pronounced when samples were frozen, thawed, and refrozen (multiple freezing) than when samples were thawed only once (single freezing).

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“…In the degree that this is implemented, it will be possible to follow the route traced in Italy by publicizing the properties and benefits of mozzarella cheese made from water buffalo milk to increase sales. To give one example, exports of mozzarella cheese to Japan, South Korea, and the United States increased by 16.4% between 2016 and 2017 [ 133 ]. This case highlights the potential that exists, but also the need to induce changes in the management of productions units and the chain of commercialization of water buffalo products.…”

Section: Handling Processing and Commercialization Of Milkmentioning

confidence: 99%

Handling and Physiological Aspects of the Dual-Purpose Water Buffalo Production System in the Mexican Humid Tropics

Rodríguez-González

Minervino

Orihuela

et al. 2022

Animals

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The purpose of this paper is to describe the characteristics of the dual-purpose water buffalo production based on the Mexican production system as a model in tropical wetlands. It includes a broad literature review emphasizing the most recent and specialized publications examining key findings to improve our understanding in the performance of the buffalo species (Bubalus bubalis). The complementary topics addressed include reproductive management, parturition, the dam–calf bond, milking routines, and models of confinement and management, in addition to aspects related to milk commercialization. This article summarizes the advances made to date in this production system and its current margins for improvement. The development of dual-purpose water buffalo production systems in Mexico’s tropical wetlands is a relatively recent phenomenon that has progressed and improved due to herd management. Buffaloes are an interesting alternative for dual purpose systems that offer several advantages. The lower milk production of this species compared to cattle is its main limitation. However, the properties of their milk allow one to obtain an added value and make this type of farms competitive. In synthesis, consolidating buffalo production in Mexico’s tropical wetlands will require broadening our knowledge of this species, and perfecting the most appropriate handling procedures. The activities of government agencies and processing enterprises will play vital roles in achieving the integral modernization of this potentially important economic activity.

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Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese

Cited by 29 publications

References 179 publications

Microbial production of poly (γ-) glutamic acid and its use as an anti-thawing agent and as prebiotic

Microbial production of poly (γ-) glutamic acid and its use as an anti-thawing agent and as prebiotic

Effects of freezing as a post-harvest storage technique on quality of Friesian crossbred cattle milk

Handling and Physiological Aspects of the Dual-Purpose Water Buffalo Production System in the Mexican Humid Tropics

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