Studies on the ripening of ?Grano Padano? cheese manufactured from milk irradiated with UV light

Caserio, G.; Bianchi, María Angélica; Beretta, G.; Dragoni, I.

doi:10.1007/bf00930698

Cited by 2 publications

(1 citation statement)

References 5 publications

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“…Scarce research data are available on the effect of UV irradiation on the physicochemical properties of milk components. Early work has been mainly focused on the effect of UV irradiation on microbial load , and did not report off-flavors or alterations of the organoleptic properties of treated milk or derived products. A recent study focused mainly on the effect of UV-C irradiation on the chemical and sensory properties of whole goat milk.…”

Section: Introductionmentioning

confidence: 99%

Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor

Kristo

Hazizaj

Corredig

2012

J. Agric. Food Chem.

101

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The objective of this study was to investigate the structural changes of whey proteins during exposure in a continuous-flow UV reactor. Varying UV irradiation dosages were obtained by controlling the flow rate and the mixing speed. Whey protein isolate (WPI) solutions at concentrations of 1% and 5% (w/v) were circulated at flow rates ranging from 30 to 800 mL·min(-1), and changes in physicochemical properties of the proteins were investigated. Intrinsic fluorescence spectra and surface hydrophobicity measurements suggested changes in the tertiary structure of the proteins with UV exposure. The UV treatment also increased the concentration of total and accessible thiol groups in 1% WPI solutions, while no change was measured in 5% WPI solutions. Size-exclusion chromatography demonstrated the formation of UV-induced aggregates and oxidation products (N-formylkynurenine and dityrosine) of aromatic amino acids. Furthermore, the UV-induced changes in protein conformation increased the susceptibility of whey proteins to pepsin hydrolysis.

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Section: Introductionmentioning

confidence: 99%

Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor

Kristo

Hazizaj

Corredig

2012

J. Agric. Food Chem.

101

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Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

Matak

Sumner

Duncan

et al. 2007

Journal of Dairy Science

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Sensory and chemical consequences of treating goat milk using an UV fluid processor were assessed. Milk was exposed to UV for a cumulative exposure time of 18 s and targeted UV dose of 15.8 +/- 1.6 mJ/cm2. A triangle test revealed differences between the odor of raw milk and UV irradiated milk. Oxidation and hydrolytic rancidity was measured by thiobarbituric acid reactive substances and acid degree values (ADV). As UV dose increased, there was an increase in thiobarbituric acid reactive substance values and ADV of the milk samples. A separate set of samples were processed using the fluid processor but with no UV exposure to see if lipase activity and agitation from pumping contributed to the differences in odor. The ADV increased at the same rate as samples exposed to UV; however, sensory studies indicated that the increase of free fatty acids was not enough to cause detectable differences in the odor of milk. Solid phase microextraction and gas chromatography were utilized for the analysis of volatile compounds as a result of UV exposure. There was an increase in the concentration of pentanal, hexanal, and heptanal (relative to raw goat milk) after as little as 1.3 mJ/cm2 UV dose. Ultraviolet irradiation at the wavelength 254 nm produced changes in the sensory and chemical properties of fluid goat milk.

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Studies on the ripening of ?Grano Padano? cheese manufactured from milk irradiated with UV light

Cited by 2 publications

References 5 publications

Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor

Structural Changes Imposed on Whey Proteins by UV Irradiation in a Continuous UV Light Reactor

Effects of Ultraviolet Irradiation on Chemical and Sensory Properties of Goat Milk

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