Influence of Acidification Method on Composition, Texture, Psychrotrophs, and Lactic Acid Bacteria in Minas Frescal Cheese

Dagostin, João Luiz Andreotti; Carpiné, Danielle; Masson, Maria Lúcia

doi:10.1007/s11947-012-1029-9

Cited by 8 publications

(5 citation statements)

References 52 publications

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“…This may be due to the high binding affinity of citrate to calcium which may contribute or enhance the ability of the casein-casein binding during the gel network formation rather than being as free ions. Similarly, Dagostin et al (2012) obtained firmer cheese when using CO 2 for pre-acidification of the milk compared to lactic acid. Although the MFR and the MF-DF CC were submitted to same heat-treatment (73 °C for 15 s) prior to cheesemaking, the heat treatment might not have been sufficient to result in significant WP denaturation (75 °C and above) for their further contribution to the MFR gel network.…”

Section: Rheological Properties Of Fresh Cheesementioning

confidence: 83%

Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration

Gaber

Johansen

Devold

et al. 2021

Journal of Dairy Science

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Section: Rheological Properties Of Fresh Cheesementioning

confidence: 83%

Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration

Gaber

Johansen

Devold

et al. 2021

Journal of Dairy Science

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“…Hence, the increase in L*, a*, b*, and ∆E* might be mainly due to the bacterial metabolism's release of phenols and carotenoids [60]. The growth and metabolism of the starters created an acidic environment (about pH 3.7) [45]. In this environment, the internal structure of raw materials might be destroyed, and phenols and carotenoids might be released [41,46].…”

Section: Effect Of Fermentation On the Color Of Hstmentioning

confidence: 99%

“…Interestingly, however, we found that for total carotenoids, all the selected strains had significant differences (p < 0.05) in the total carotenoid content of fermented HST, which may be related to the growth of each strain on the substrate. The growth and metabolism of the starters created an acidic environment (about pH 3.7) [45]. In this environment, the internal structure of raw materials might be destroyed, and phenols and carotenoids might be released [41,46].…”

Section: Changes In Ph Tta and Microorganismsmentioning

confidence: 99%

Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup

Qing

Wang

et al. 2022

Fermentation

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Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production.

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“…The pH drop is also the reason for the formation of cream cheese, as the acidic environment is not able to sustain the equilibrium between the milk protein and the whey, and thus the coagulation of milk protein entraps the precipitated fat to form cheese 5 . It is well known that pH influences both the texture and flavour of the product 6 : a higher termination pH results in decreasing firmness, increasing meltability, and continuity of the microstructure, 7 while a lower pH causes the disassembling and re‐arrangement of casein micelles. In terms of flavour, high termination pH would cause flavour deficiencies and low pH results in an overly acidic flavour 8…”

Section: Introductionmentioning

confidence: 99%

Application of mechanistic modelling and machine learning for cream cheese fermentation pH prediction

Bing

Lin

et al. 2020

J of Chemical Tech & Biotech

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BACKGROUND: Cheese production occupies a small but growing share of the current dairy industry. Industrial cream cheese production involves the complex scheduling of multiple batch fermenters and various downstream units. However, significant end-time variation from different fermentation batches makes downstream scheduling challenging and thus decreases the process throughput. RESULTS: This research addressed this challenge by using an artificial neural network (a Long-Short Term Memory Network, LSTM) in combination with a mechanistic model describing the changes in biomass, lactose, and lactic acid concentrations. The LSTM network/mechanistic modelling approach shows an end-time difference of 3 min over batch times of 6 to 7 h compared to the laboratory experiment, with an overall accuracy (R 2) of over 0.99. CONCLUSION: The proposed hybrid fundamental/artificial neural network (ANN) model framework could reasonably predict the cheese fermentation pH with limited data. The outcome of this research enables fermentation end-time prediction, makes the downstream scheduling possible, and thus, could help to improve the process throughput. The developed model could also be used for further cheese digital twin development, based on how better product quality control and higher process efficiency could be achieved.

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Influence of Acidification Method on Composition, Texture, Psychrotrophs, and Lactic Acid Bacteria in Minas Frescal Cheese

Cited by 8 publications

References 52 publications

Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration

Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration

Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup

Application of mechanistic modelling and machine learning for cream cheese fermentation pH prediction

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