Usporedba fizikalno-kemijskih i senzorskih svojstava sireva u salamuri proizvedenih od mlijeka i mješavine mlijeka i maslinovog ulja

The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses. Formulated milk samples were initially pasteurized at 63 °C for 30 min, cooled down to 35 °C, and subsequently 0.35 mL L-1 of microbial rennet were added. The obtained cheeses were stored at 4 °C during 24 hours and then analyzed for physicochemical and sensory properties. The replacement of milk fat in white brined cheese resulted in a lower total solids content due to the higher water-binding capacity of fat replacers used. Fat content was significantly higher for low-fat white brined cheese-like product than in low-fat control cheese. This result was attributed to fat retention capacity of the fat replacers used. Lipolysis index was the highest in the case of low-fat white brined cheese-like product due to changes in cheese microstructure after fat replacers incorporation in low-fat products. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterparts. The cheese like- product sample received a significantly lower overall impression score by the panelists than full and low-fat cheeses.Cilj ovog rada bio je usporediti fizikalno kemijska i senzorska svojstva posnih zamjena za sireve u salamuri proizvedenih od mješavine mlijeka i maslinovog ulja u odnosu na posne i punomasne sireve tog tipa. Pripremljeni uzorci mlijeka odnosno smjesa mlijeka i ulja pasterizirani su na 63 °C/30 min, ohlađeni na 35 °C te im je dodano 0,35 mL L-1 sirila mikrobnog porijekla. Proizvedeni uzorci sira čuvani su na 4 °C tijekom 24 sata te je potom provedena analiza fizikalno kemijskih i senzorskih svojstava. Zamjena mliječne masti uljem rezultirala je nižim udjelom suhe tvari uslijed veće sposobnosti vezanja vode od strane zamjenske masti. Udio masti je bio značajno viši u sirnim zamjenama nego u kontrolnom uzroku posnog sira, što se može povezati s kapacitetom zadržavanja masnoća od strane korištene zamjene za mliječnu mast. Najveći indeks lipolize zabilježen je u posnoj zamjeni za sir i to zbog promjena u mikrostrukturi sira koje su nastupile dodatkom zamjena za mliječnu mats i njihove ugradnje zamjenski proizvod. Mješavina maslinovog ulja i mlijeka odlikovala se najnižim prinosom sira, a tako proizvedena zamjena za sir dobila je značajno niže ocjene prilikom senzorskog ispitivanja u odnosu na punomasni i posni sir

Microencapsulation via Spray-Drying of Geraniol-Loaded Emulsions Stabilized by Marine Exopolysaccharide for Enhanced Antimicrobial Activity

This work was supported by the Ministry of Higher Education and Scientific Research, Tunisia, through the scholarship program under the project” Mobility to Encourage Young Tunisian Researchers” (No. 19PEJC07-02, 2019).The current study investigates the formation of microencapsulated geraniol powder, with the exopolysaccharide EPS-K1B3 produced by Halomonas caseinilytica K1, as wall material, using spray-drying. Evaluation of the antimicrobial activity of the functional emulsions, prepared at either pH 5 or pH 7, was carried out against Gram-positive (Listeria innocua (ATCC 33090)) and Gram-negative (Escherichia coli (DSM682)) bacterial strains. Results showed prolonged antimicrobial efficacy until 30 days of incubation for geraniol microcapsules compared to wet geraniol emulsions, which could confirm the ability of the spray-drying process to protect encapsulated geraniol for a longer period. The highest antimicrobial efficacy of geraniol microcapsules was observed against L. innocua at pH 5. Therefore, the influence of pH on the functional property of geraniol microcapsules could be highlighted beside the targeted bacterial strain.publishersversionpublishe

Chemistry of Camel Milk Proteins in Food Processing

Camel milk and its extracted protein fractions were found to provide various potential techno-functional properties which can be used in the food industry. This chapter summarizes existing knowledge on camel milk protein’s chemistry to explain the different reactions and their control for the major processes utilized by the modern milk processing industry. The composition and chemical properties of camel milk proteins including caseins and whey proteins are investigated. The effect of processing upon denaturation, aggregation, and destabilization of milk proteins is updated. Technological consequences of thermal processing as well as techno-functional properties of camel milk proteins are also described in different techno-functional properties including foaming, emulsifying, and gelling properties. This chapter aims to improve camel milk production and consumption worldwide not only in the arid countries and the hot regions

Heating effects on some quality caracteristics of date seed oil.

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Osmotic dehydration of pomegranate seeds (PUNICA GRANATUM L.)

Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50°C) in a 55°Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50 wt/wt). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering. During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose/sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary information on the mobility changes of water and solute in osmodehydrated pomegranate seeds. The ratio between % frozen water and % unfreezable water decreased from 5 to 0.5 during the process. That involving the presence of very tightly bound water to the sample, which is very difficult to eliminate with this process. It also appeared that glass transition temperature depends on the types of sugar

Effects of Physical Ripening Conditions and Churning Temperature on the Butter-Making Process and the Physical Characteristics of Camel Milk Butter

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Characteristics of Cow Milk Proteins and the Effect of Processing on Their Allergenicity

Milk proteins are well known for their nutritional and functional properties. However, they are also members of the Big-8 food allergens including egg, fish, shellfish, soy, peanuts, wheat and tree nuts, in terms of prevalence. The most common milk allergens are casein fractions and β-lactoglobulin naturally not present in human breast milk. Thus, the examination of cow’s milk proteins as potential allergens that may cause food allergies and the identification of methods of reducing their immunogenicity are of great interest. The main objective of this chapter is to review the physico-chemical characteristics cow milk proteins as well as their studied allergenicity and immunogenicity as a function of some denatured dairy processes such as heating, high pressure, enzymatic hydrolysis and lactic acid fermentation