The magnesium sulfate-water system at pressures to 4 kilobars

Hydrated magnesium sulfate constitutes up to 1/6 of the mass of carbonaceous chondrites, and probably is important in many icy asteroids and satellites. It occurs naturally in meteorites mostly as epsomite. MgSO4, considered anhydrously, comprises nearly 3/4 of the highly soluble fraction of C1 chondrites. Thus, MgSO4 is probably an important solute in cryovolcanic brines erupted on certain icy objects in the outer solar system. While the physiochemical properties of the water-magnesium sulfate system are well known at low pressures, planetological applications of these data are hindered by a dearth of useful published data at elevated pressures. Accordingly, solid-liquid phase equilibria was recently explored in this chemical system at pressures extending to about 4 kilobars. The water magnesium sulfate system in the region of the eutectic exhibits qualitatively constant behavior between pressures of 1 atm and 2 kbar. The eutectic melting curve closely follows that for water ice, with a freezing point depression of about 4 K at 1 atm decreasing to around 3.3 K at 2 kbars. The eutectic shifts from 17 pct. MgSO4 at 1 atm to about 15.3 pct at 2 kbars. Above 2 kbars, the eutectic melting curve again tends to follow ice

Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk

Fat separation, gelation or sedimentation of UHT milk during shelf-storage represent instability phenomena causing the product rejection by consumers. Stability of UHT milk is of increasing concern because access to emerging markets currently implies for this product to be stable during shipping and prolonged storage, up to 12 months. The role of microfiltration prior to UHT process in avoiding or retarding the gelation or sediment formation was studied by comparing microfiltered UHT milk to conventional UHT milk. A second trial was set up to study the effects of double ultra-high pressure homogenization in delaying the cream rising and UHT milk homogenized once at lower pressure was taken as control. All milk samples were produced at industrial plant level. Milk packages were stored at 22 \ub0C, opened monthly for visually inspecting the presence of cream layer, gel or sediment and then analysed. Microfiltration markedly delayed the formation of both gel particles and sediment, with respect to the control, and slowed down the proteolysis in terms of accumulation of peptides although no correlation was observed between the two phenomena. The double homogenization, also evaluated at ultra-structural level, narrowed the fat globule distribution and the second one (400 MPa), performed downstream to the sterilization step, disrupted the fat-protein aggregates produced in the first one (250 MPa). The adopted conditions avoided the appearance of the cream layer in the UHT milk up to 18 months. This study contributes important knowledge for developing strategies to delay instability phenomena in UHT milk destined to extremely long shelf storage

Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making

The behaviour of soluble nitrogen compounds during Grana Padano cheese-making was studied at eight dairies. Raw milk, skimmed milk, sweet whey and the derived natural whey culture, collected from 24 processes, were analysed for soluble whey proteins (\u3b1-lactalbumin and \u3b2-lactoglobulin), proteose-peptones (PP), small peptides (SP), caseinomacropeptides (CMPs), and free amino acids (FAAs). The PP fraction increased during milk natural creaming, then part of it was selectively retained in the curd and the rest degraded in the first few hours of whey fermentation, together with \u3b1-lactalbumin, CMPs and part of SP. Features outlined for the whey culture were confirmed on 30 samples collected at six different dairies. A time course study of the whey fermentation showed that degradation of \u3b1-lactalbumin began when the pH dropped below 4, whereas \u3b2-lactoglobulin content did not change. Uptake of specific FAAs was shown to support the initial growth of lactic acid bacteria in whey

Phase equilibria of the magnesium sulfate-water system to 4 kbars

Magnesium sulfate is the most abundant salt in carbonaceous chondrites, and it may be important in the low-temperature igneous evolution and aqueous differentiation of icy satellites and large chondritic asteroids. Accordingly, we are investigating high-pressure phase equilibria in MgSO4-H2O solutions under pressures up to four kbars. An initial report was presented two years ago. This abstract summarizes our results to date including studies of solutions containing 15.3 percent, 17 percent, and 22 percent MgSO4. Briefly, these results demonstrate that increasing pressure causes the eutectic and peritectic compositions to shift to much lower concentrations of magnesium sulfate, and the existence of a new low-density phase of magnesium sulfate hydrate

Impact of Extending Hard-Cheese Ripening : A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months

Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected traits of Parmigiano Reggiano cheese ripened for 12, 18, 24, 30, 40 and 50 months. Two cheeses per each ripening period were sampled. Although moisture constantly decreased and was close to 25% in 50-month cheeses, with a parallel increase in cheese hardness, several biochemical changes occurred involving the activity of both native and microbial enzymes. Capillary electrophoresis demonstrated degradation of \u3b1s1- and \u3b2-casein, indicating residual activity of both chymosin and plasmin. Similarly, continuous release of free amino acids supported the activity of peptidases deriving from lysed bacterial cells. Volatile flavor compounds, such as short-chain fatty acids and some derived ketones, alcohols and esters, evaluated by gas chromatography with solid-phase micro-extraction, accumulated as well. Cheese microstructure was characterized by free fat trapped in irregularly shaped areas within a protein network, with native fat globules being no longer visible. This study showed for the first time that numerous biochemical and structural variations still occur in a hard cheese at up to 50 months of aging, proving that the ripening extension deserves to be highlighted to the consumer and may justify a premium price

Modelling the circular polarisation of Earth-like exoplanets: constraints on detecting homochirality

Stars and planetary system

Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products : an Inter-Laboratory Validation Study

Although free amino acids (FAAs) represent a significant component of ripened cheeses and can provide useful information for their characterization, no inter-laboratory validated analytical method exists which allows a reliable comparison of data obtained by different laboratories and the adoption of quality control schemes based on FAA pattern. The objective of the present work was to test the effectiveness of an analytical protocol for the determination of the FAA composition of cheese and to verify the adequateness of this type of analysis for quality control procedures of Grana Padano PDO cheese as well as for research purposes. After an initial test to compare performances of ion-exchange chromatography (IEC) and HPLC techniques, an inter-laboratory collaborative study (seven laboratories, four samples) was organized to validate an IEC method with post-column ninhydrin derivatization and using l-norleucine as an internal standard. Determined amounts of individual FAA ranged from 8 to over 1380 mg/100 g cheese, with relative standard deviation of repeatability (RSDr) ranging from 0.5 to 4.6%, and relative standard deviation of reproducibility (RSDR) ranging from 1.3 to 9.9% for FAA concentrations over 100 mg/100 g. For lower concentrations, RSDr and RSDR were about thrice as high. On the basis of the results of this investigation, at present, the validated method is adopted as the official method for the determination of FAA patterns in the quality control of Grana Padano PDO cheese

Shedding light on crystals and white spots in cheese

Microscopy is a powerful research tool in food science, although a number of difficulties in sample preparation may discourage its use. Investigation at structure and ultrastructure level helps to understand changes and interactions the raw material components undergo when processed into food. We have adopted various microscopy techniques to study the nature and origin of different types of crystals and spots originating in hard cheeses during ripening. Although not directly affecting the flavor, in this type of cheese they are considered a desired attribute. Compositional, biochemical and microbiological data were obtained on the same samples to support the microscopy study. In hard cheeses upon ripening, protein is progressively degraded into free amino acids. After 10-12 month ripening, free amino acids represent more than 20% of the cheese protein. This fact largely contributes to increase the concentration of solutes in cheese water phase, where sodium chloride, calcium, phosphates, lactate and other soluble molecules are already present. Crystals of tyrosine, calcium lactate and calcium phosphate are already reported to occur in some cheese varieties, such as Cheddar, Gouda, Emmental, Grana Padano and Parmigiano-Reggiano, due to the decreased solubility as the cheese water content decreases. In addition, non-crystalline spherical spots are reported to occur in the last two cheeses, sometimes named as \u201cpearls\u201d and whose origin is not yet understood. We have focused our attention on those pearls and investigated their structure and ultrastructure for the first time. The matrix, as observed by both optical and confocal microscopy after suitable staining procedures, appeared to be rather homogeneous but more compact with respect to the surrounding cheese portion from which the pearl is clearly distinguishable, with several crystals embedded. By TEM of the resin embedded material, the crystals showed a star-shaped core surrounded by a thick layer of dense material. The nature of the different components of the crystals was further investigated by confocal microscopy, confocal Raman microscopy and compositional data, and a possible role of some free amino acids as seeding components was hypothesized

Lysozyme side effects in Grana Padano PDO cheese: new perspective after 30 years using

Since thirty years, hen\u2019s egg white lysozyme is in use as an anti-clostridial agent in Grana Padano PDO cheese manufacturing in order to avoid the cheese blowing defect. However, as the EU legislation includes egg among allergens, Grana Padano falls into the category of food products containing allergens. In view of discontinuing this situation, this work aimed to investigate the effects of abandoning lysozyme use on cheese characteristics. Nine manufacturing processes, conducted with and without lysozyme, were monitored from milk to ripened cheese at four different dairies. Both the lactic acid bacteria microbiota (LAB) and chemical parameters related to cheese maturation were evaluated. The presence of the enzyme seems to affect the capacity of some LAB species and biotypes to grow in cheese during ripening. Accordingly, primary proteolysis was not affected, whereas differences were found in amino acids release that could be traced back to the lysozyme-dependent LAB growth

Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk

A set of 191 strains of Streptococcus thermophilus were preliminarily screened for the presence of the genes codifying for cell envelope-associated proteinase (prtS) and for glutamate decarboxylase (gadB) responsible for \u3b3-aminobutyric acid (GABA) production. The growth and proteolytic activity of the gadB-positive strains (9 presenting the prtS gene and 11 lacking it) were studied in microfiltered pasteurized milk. Degradation of both caseins (capillary electrophoresis) and soluble nitrogen fractions (HPLC) and changes in the profile of free amino acids (FAAs; ion-exchange chromatography) were evaluated at inoculation and after 6 and 24 h of incubation at 41 \ub0C. None of the strains was capable of hydrolyzing caseins and \u3b2-lactoglobulin, and only two hydrolyzed part of \u3b1-lactalbumin, these proteins being present in their native states in pasteurized milk. Contrarily, most strains were able to hydrolyze peptones and peptides. For initial growth, most strains relied on the FAAs present in milk, whereas, after 6 h, prtS+ strains released variable amounts of FAA. One prtS+ strain expressed a PrtS- phenotype, and two prtS- strains showed a rather intense proteolytic activity. Only five strains (all prtS+) produced GABA, in variable quantities (up to 100 mg/L) and at different rates, depending on the acidification strength. Addition of glutamate did not induce production of GABA in nonproducing strains that, however, unexpectedly were shown to adopt the degradation of arginine into citrulline and ornithine as an alternative acid resistance system and likely as a source of ATP