Rennet‐induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate

Karoui, Romdhane; Kamal, Mohammad Amjad

doi:10.1002/jsfa.8257

Cited by 4 publications

(1 citation statement)

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“…The authors suggested that fluorescence at 466 nm can be used to determine the gelation time of rennet-induced coagulation in milk. Karoui & Kamal (2017) studied the potential of fluorescence spectroscopy to monitor rennet-induced coagulation of raw and preheated (5°C and 70°C) camels' and cows' milk at different mineral levels (calcium and phosphate). They concluded that front-face fluorescence spectroscopy was a potential technique to investigate the changes in casein micelle structure, aggregation of particles and interactions between casein and water during rennet-induced coagulation processes.…”

Section: Introductionmentioning

confidence: 99%

Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

Panikuttira

Payne

O’Shea

et al. 2019

Int J of Food Sci Tech

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Coagulation of milk is one of the most important steps in cheese manufacture. Cutting the coagulum at optimum firmness is important to optimise the yield and quality of the cheese produced. The aim of this study was to investigate a prototype sensor to monitor rennet-induced coagulation of skim milk at different protein concentrations (3.3%, 4.0% and 4.7%) and to develop a model to predict the coagulum cutting time at a desired storage modulus (G 0). Fluorescence and infrared backscatter profiles were recorded at wavelengths of 350 and 880 nm, respectively. Rheological measurements were used as a reference method to determine the times required for the coagulum to reach G 0 values of 0.5, 5 and 20 Pa. Time parameters extracted from the optical profiles generated during the coagulation process were used to develop a model to predict the cutting time at which the coagulum reaches selected G 0 values. This study demonstrated that the investigated prototype sensor, combined with the developed prediction model, can be used as an in-line PAT tool for real-time monitoring of milk coagulation and prediction of cutting time in cheese manufacturing.

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Section: Introductionmentioning

confidence: 99%

Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

Panikuttira

Payne

O’Shea

et al. 2019

Int J of Food Sci Tech

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Food authenticity and fraud

Karoui

2020

Chemical Analysis of Food

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Cheese Manufacture

Kelly

McSweeney

2023

Handbook of Cheese Chemistry

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The principles of the manufacture and ripening of rennet- and acid-coagulated cheese are discussed in this chapter. Rennet or acid coagulation is essential for the manufacture of cheese, and various methods can be applied to study the coagulation properties of milk. In cheese manufacture, many processes are used to concentrate the casein and fat content of milk in the form of cheese. Membrane filtration processes are a relatively novel technology that alters the cheesemaking properties and composition of milk; cheese manufacture with membrane filtration processes has the potential to allow manufacture of cheese with tailored functionalities.

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Rennet‐induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate

Abstract: The front-face fluorescence spectroscopy method coupled with multi-variate statistical analyses showed a high capacity for studying changes in the micelle structure throughout the rennet-induced coagulation process. © 2017 Society of Chemical Industry.

Cited by 4 publications

References 38 publications

Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

Food authenticity and fraud

Cheese Manufacture

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