Non-invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk

Curti, Elena; Pardu, Alessandra; Vigo, Stefania Del; Sanna, Roberta; Anedda, Roberto

doi:10.1016/j.idairyj.2018.11.003

Cited by 8 publications

(5 citation statements)

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“…However, alkaline phosphatase testing exhibits some criticalities and its reliability has been questioned (Scintu et al, 2000;Raynal-Ljutovac et al, 2007;Moatsou, 2010;Rankin et al, 2010). Preliminary investigations carried out in our laboratory showed the ability of magnetic resonance to detect heat-induced changes in milk, curd, and cheese (Mulas et al, 2013;Curti et al, 2019). The present work complements the abovementioned findings on a much larger data set by analyzing the effects of a laboratory-scale HTST pasteurization treatment on ewe milk, in different periods of lactation.…”

Section: Introductionmentioning

confidence: 63%

“…For example, the effect of heat treatment (60-80°C, Lambelet et al, 1989Lambelet et al, , 1992 and acidification (Mariette et al, 1993) on skim milk could be described in terms of changes in molecular mobility, with reference to the transverse relaxation time constant (T 2 ). Interestingly, curd syneresis can be monitored and described by NMR relaxation parameters, which turned out to be significantly affected by heat treatments (Tellier et al, 1993;Calvo and Balcones, 2000;Hansen et al, 2010;Curti et al, 2019). Monitoring the efficacy of heat treatments on milk is required for quality assurance and control in the dairy industry.…”

Section: Introductionmentioning

confidence: 99%

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Molecular mobility changes after high-temperature, short-time pasteurization: An extended time-domain nuclear magnetic resonance screening of ewe milk

Curti¹,

Pardu²,

Melis³

et al. 2020

Journal of Dairy Science

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This study presents an extensive investigation on the effect of pasteurization on raw whole ewe milk. Milk samples have been analyzed, throughout lactation (from February to July), by time-domain nuclear magnetic resonance (TD-NMR), collecting the characteristic TD-NMR relaxation parameters, proton longitudinal and transverse relaxation times ( 1 H T 1 and T 2 ). Collected data aim at integrating previous NMR works, mainly focusing on dairy model systems (casein and whey proteins solutions and gels, reconstituted skim milk) and cheese, with specific reference to the effect of heat treatments. Whole ewe milk, from a single flock (Sarda sheep breed), was daily analyzed both as untreated (raw) and heat treated with a laboratory-scaled hightemperature, short-time treatment (72°C for 15 and 20 s). Moreover, molecular dynamics in milk were investigated by TD-NMR in different periods of lactation for the first time. As a consequence of high-temperature short-time treatment, 1 H T 1 and T 2 consistently shifted to lower values with respect to raw counterparts. Statistical analysis indicated a significant decrease of T 2 in treated samples, to an extent dependent on the heat treatment duration. A subset of dedicated experiments demonstrated that the observed T 2 shift is largely ascribable to protein molecular rearrangements and, to a lesser extent, to the interaction of fat globules with proteins or other nonfat components (or both). In light of the crucial importance of detecting the application of a heat treatment to milk, the results reported here suggest TD-NMR relaxation parameters were able to describe heat-induced changes in molecular dynamics and interactions of milk components in a water-rich environment. The use of TD-NMR can be considered a potential suitable technique for quality control and assurance practices in the dairy industry. Upon statistical validation of methods, the application of TD-NMR in the dairy industry would take advantage of its low cost, reliability, and robustness.

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Section: Introductionmentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Molecular mobility changes after high-temperature, short-time pasteurization: An extended time-domain nuclear magnetic resonance screening of ewe milk

Curti¹,

Pardu²,

Melis³

et al. 2020

Journal of Dairy Science

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“…Biological feeding patterns affect the composition and sensory and nutritional properties of buffalo milk (Mazzei & Piccolo, 2018). TD-NMR, a low-cost alternative to high-field NMR, has been used to study the molecular mobility of water in solidified and heat-treated whole milk and goat milk during rennet and dehydration, with significant relaxation differences, possibly due to protein-modification interactions associated with heat treatment (Curti et al, 2019).…”

Section: Feeding Modementioning

confidence: 99%

Application of nuclear magnetic resonance in food analysis

Jin

2022

Food Sci. Technol

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Nuclear magnetic resonance (NMR) spectroscopy is one of the most powerful techniques to analyze sample components, determine the structures of compounds and study chemical reaction processes. NMR is a rapid and noninvasive analytical method that was initially used to study moisture in food. The structural composition of food can be determined by analyzing the components of oil, protein and carbohydrates. The combination of NMR and multivariate statistical data has become increasingly popular in the field of food science. However, due to its low sensitivity and imperfect technical knowledge, NMR still has great development potential in the field of food science and very bright prospects. This review focuses on the application of NMR in food analysis, including oil, red wine, honey, milk, fruits and vegetables. NMR can quickly identify various compounds, distinguish the geographical origin of species, assess food quality, reveal various fraud behaviors, and predict the shelf life of food.

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“…TD-NMR technique showed its ability and suitability in unraveling dairy products features and quality attributes [1], [2], [3]. Heating is known to affect milk functional properties [4], [5] and, consequently, the following processing steps in cheese manufacturing.…”

Section: Datamentioning

confidence: 99%

“…1a) and processed (T 2 distributions, Fig. 1b) data of raw and heat-treated cow's and goat's milk (after rennet addition, and up to 70 minutes of syneresis) [1] are provided as supplementary files, with an explanatory legend. Representative examples of the differences between the NMR relaxometric profiles of raw and heat-treated milk (Fig.…”

Section: Datamentioning

confidence: 99%

A low-field Nuclear Magnetic Resonance dataset of whole milk during coagulation and syneresis

Curti¹,

Pardu²,

Vigo³

et al. 2019

Data in Brief

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We report the relaxometric dataset obtained on renneted milk during syneresis by Time-Domain Nuclear Magnetic Resonance spectroscopy (TD-NMR). Data were obtained on cow's milk provided by two different producers in two different lactation seasons (April and October) and on a group of goat's milk samples (one season, November–December, one producer). TD-NMR data refer to spin-spin relaxation times (T2) decay curves and distributions measured at 40 °C at seven time points after rennet addition, up to 70 minutes of syneresis. Curd was cut 30 min after rennet addition without removing the NMR tube from the TD-NMR instrument. The dataset here reported is related to the research article entitled “Non invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk” [E. Curti, A. Pardu, S. Del Vigo, R. Sanna, R. Anedda, Non-invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk, Int. Dairy J. 90 (2019) 95–97].

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Non-invasive monitoring of curd syneresis upon renneting of raw and heat-treated cow's and goat's milk

Cited by 8 publications

References 10 publications

Molecular mobility changes after high-temperature, short-time pasteurization: An extended time-domain nuclear magnetic resonance screening of ewe milk

Molecular mobility changes after high-temperature, short-time pasteurization: An extended time-domain nuclear magnetic resonance screening of ewe milk

Application of nuclear magnetic resonance in food analysis

A low-field Nuclear Magnetic Resonance dataset of whole milk during coagulation and syneresis

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