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

Gaber, Sara Mohamed; Johansen, Anne-Grethe; Devold, Tove Gulbrandsen; Rukke, Elling‐Olav; Skeie, Siv

doi:10.3168/jds.2020-19917

Cited by 10 publications

(5 citation statements)

References 33 publications

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“…To limit pH increase during the in situ BM experiments, the CM was co-digested with acidic cheese waste acquired from the food pilot plant at Norwegian University of Life Sciences (NMBU). The cheese was produced only for experimental purposes [ 46 ] and discarded once the experiment was completed. The cheese waste (CW) was collected and was stored at 4 °C until further usage.…”

Section: Methodsmentioning

confidence: 99%

Impact of operational conditions on methane yield and microbial community composition during biological methanation in in situ and hybrid reactor systems

Wahid

Horn

2021

Biotechnol Biofuels

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Background Biogas can be upgraded to methane biologically by adding H2 to biogas reactors. The process is called biological methanation (BM) and can be done in situ in a regular biogas reactor or the biogas can be transferred to a separate ex situ upgrading reactor. The hybrid BM concept, a combination of in situ and ex situ BM, has received little attention, and only a few studies have been reported. The hybrid BM has the advantage of resolving the issue of pH increment during in situ BM, while the size of the ex situ BM reactor could be reduced. Results In this study, the efficiency of in situ and hybrid biological methanation (BM) for upgrading raw biogas was investigated. The hybrid BM system achieved a CH4 yield of 257 mL gVS−1 when degrading a feedstock blend of manure and cheese waste. This represented an increase in methane yield of 76% when compared to the control reactor with no H2 addition. A 2:1 H2:CO2 ratio resulted in stable reactor performance, while a 4:1 ratio resulted in a high accumulation of volatile fatty acids. H2 consumption rate was improved when a low manure–cheese waste ratio (90%:10%) was applied. Furthermore, feeding less frequently (every 48 h) resulted in a higher CH4 production from CO2 and H2. Methanothermobacter was found to dominate the archaeal community in the in situ BM reactor, and its relative abundance increased over the experimental time. Methanosarcina abundance was negatively affected by H2 addition and was nearly non-existent at the end of the experiment. Conclusions Our results show that hybrid BM outperforms in situ BM in terms of total CH4 production and content of CH4 in the biogas. In comparison to in situ BM, the use of hybrid BM increased CH4 yield by up to 42%. Furthermore, addition of H2 at 2:1 H2:CO2 ratio in in situ BM resulted in stable reactor operation.

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Section: Methodsmentioning

confidence: 99%

Impact of operational conditions on methane yield and microbial community composition during biological methanation in in situ and hybrid reactor systems

Wahid

Horn

2021

Biotechnol Biofuels

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“…To limit pH increment during in-situ BM, the CM was co-digested with acidic cheese obtained from the Food pilot plant at Norwegian University of Life Sciences (NMBU). The cheese was produced only for experimental purposes [42] and discarded once the experiment was completed. The cheese waste (CW) was collected and was stored at 4 o C until further usage.…”

Section: Methodsmentioning

confidence: 99%

Impact of Operational Conditions on Methane Yield and Microbial Community Composition during Biological Methanation in a Hybrid Reactor System

Wahid

Horn

2021

Preprint

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Background: Biogas can be upgraded to methane biologically by adding hydrogen to biogas reactors. The process is called biological methanation (BM) and can be done in-situ in a regular biogas reactor or the biogas can be transferred to a separate ex-situ upgrading reactor. The hybrid BM concept, a combination of in-situ and ex-situ BM, has received little attention, and only a few studies have been reported. The hybrid BM has the advantage of resolving the issue of pH increment during in-situ BM, while the size of the ex-situ BM reactor could be reduced.Results: In this study, the efficiency of in-situ and hybrid biological methanation (BM) for upgrading raw biogas was investigated. The hybrid BM system achieved a CH4 yield of 257 mL gVS-1 when degrading a feedstock blend of manure and cheese waste. This represented an increase in methane yield of 76% when compared to the control reactor with no H2 addition. A 2:1 H2:CO2 ratio resulted in stable reactor performance, while a 4:1 ratio resulted in a high accumulation of volatile fatty acids. H2 consumption rate was improved when a low manure-cheese waste ratio (90%:10%) was applied. Furthermore, feeding less frequently (every 48 hours) resulted in a higher CH4 production from CO2 and H2. Methanothermobacter was found to dominate the archaeal community in the in-situ BM reactor, and its relative abundance increased over the experimental time. Methanosarcina abundance was negatively affected by H2 addition and was nearly non-existent at the end of the experiment. Conclusions: Our results show that hybrid BM outperforms in-situ BM in terms of total CH4 production and content of CH4 in the biogas. The application of hybrid BM increased CH4 yield up to 42%. Furthermore, addition of H2 at 2:1 H2:CO2 ratio in in-situ BM resulted in stable reactor operation.

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“…During fresh cheese production, acid coagulation at 30 • C to a pH of 4.6 causes calcium solubilization. The buffering capacity of the milk controls the rate of pH change during fermentation [77,78]. In a study by Sakr et al [79], the addition of calcium chloride to milk at a level of 200 mg 100 mL −1 resulted in Karish cheese with a pH of 4.69, while the addition of 300 mg 100 mL −1 calcium chloride lowered the pH of the cheese to 4.50.…”

Section: Physicochemical Properties and Yield Of Cheesementioning

confidence: 99%

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

Pawlos,

Znamirowska-Piotrowska,

Kowalczyk

et al. 2023

Foods

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Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g−1 of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat’s milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = −0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat’s milk to cheese. The addition of 20 mg Ca 100 g−1 of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat’s milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g−1 of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste.

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

Cited by 10 publications

References 33 publications

Impact of operational conditions on methane yield and microbial community composition during biological methanation in in situ and hybrid reactor systems

Impact of operational conditions on methane yield and microbial community composition during biological methanation in in situ and hybrid reactor systems

Impact of Operational Conditions on Methane Yield and Microbial Community Composition during Biological Methanation in a Hybrid Reactor System

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

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