Impact of different casein to fat ratios on the physicochemical composition, functionality and sensory quality of mozzarella cheese

Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio (C/F) is prime factor that dictate the functionality and sensory properties of Mozzarella cheese. Large restaurants do not purchase cheese from local manufacturer due to their non standardized manufacturing parameter which imparts variability in product quality. The study was aimed to standardize the mozzarella cheese manufacturing conditions with special reference to C/F and investigate its impact on the mozzarella cheese quality. Results showed significant (p<0.01) increase in cheese protein and stretchability with increase in C/F of cheese milk. However, moisture, fat and meltability are inversely related with C/F. High C/F results in fat reduction in cheese which adversely affect the mozzarella cheese sensory attributes. Casein to fat ratio (C/F) 0.8 was found to produce mozzarella cheese with good stretchability (35.61cm), optimum melt time (118.33 sec.) and excellent sensory properties

Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat (6.82%±0.04%), solid-not-fat (11.24%±0.02%), total solids (18.05%±0.05%), protein (5.15%±0.06%) and casein (3.87%±0.04%) contents followed by buffalo milk. Maximum whey proteins were observed in camel milk (0.80%±0.03%), buffalo (0.68%±0.02%) and sheep (0.66%±0.02%) milk. The non-protein-nitrogen contents varied from 0.33% to 0.62% among different milk species. The highest r-values were recorded for correlations between crude protein and casein in buffalo (r = 0.82), cow (r = 0.88), sheep (r = 0.86) and goat milk (r = 0.98). The caseins and whey proteins were also positively correlated with true proteins in all milk species. A favorable balance of branched-chain amino acids; leucine, isoleucine, and valine were found both in casein and whey proteins. Leucine content was highest in cow (108±2.3 mg/g), camel (96±2.2 mg/g) and buffalo (90±2.4 mg/g) milk caseins. Maximum concentrations of isoleucine, phenylalanine, and histidine were noticed in goat milk caseins. Glutamic acid and proline were dominant among non-essential amino acids. Conclusively, current exploration is important for milk processors to design nutritious and consistent quality end products

AMPA receptor GluA2 subunit defects are a cause of neurodevelopmental disorders.

AMPA receptors (AMPARs) are tetrameric ligand-gated channels made up of combinations of GluA1-4 subunits encoded by GRIA1-4 genes. GluA2 has an especially important role because, following post-transcriptional editing at the Q607 site, it renders heteromultimeric AMPARs Ca2+-impermeable, with a linear relationship between current and trans-membrane voltage. Here, we report heterozygous de novo GRIA2 mutations in 28 unrelated patients with intellectual disability (ID) and neurodevelopmental abnormalities including autism spectrum disorder (ASD), Rett syndrome-like features, and seizures or developmental epileptic encephalopathy (DEE). In functional expression studies, mutations lead to a decrease in agonist-evoked current mediated by mutant subunits compared to wild-type channels. When GluA2 subunits are co-expressed with GluA1, most GRIA2 mutations cause a decreased current amplitude and some also affect voltage rectification. Our results show that de-novo variants in GRIA2 can cause neurodevelopmental disorders, complementing evidence that other genetic causes of ID, ASD and DEE also disrupt glutamatergic synaptic transmission

Antihypertensive and antioxidative potential of water soluble peptide fraction from different yoghurts

Fermentation process involved in different dairy products like yoghurt results in release of various bioactive peptides. Present study was designed to investigate the potential of bioactive peptides extracted from different types of yoghurts against hypertension and oxidation. Four different types of yoghurts were prepared from goat, sheep, cow and buffalo's milk. From these yoghurts, water soluble peptide fraction was extracted and their concentration was quantified at different time intervals. Moreover, these water soluble fractions were analyzed for antihypertensive and antioxidant potential at different days. All yoghurts showed increase in bioactivities during storage while yoghurt made from goat milk depicted highest antihypertensive and antioxidative activity as compare to yoghurts prepared from other sources. Practical Applications: Fermentation is a critical food processes involved in the conversion of milk into yoghurt, a dairy product with wide array of health benefits. Fermentation of milk not only gives flavor to resultant products but also provide several bioactive peptides with remarkable therapeutical potentials. In current research project, milk collected from four different species, fermented purposely to produce yoghurt. During fermentation process, casein and whey proteins are generally broken down into small fragments that actually provide health promoting perspectives. These peptides can also be extracted from water soluble part and have antihypertensive, antioxidant, antiinflammatory, antithrombotic and anticancer activity. The outcomes of this study can be referred to dairy industries to claim health benefits of their products

Seasonal variation in milk vitamin contents available for processing in Punjab, Pakistan

Seasonal variation in milk composition has attained core attention for consistent quality of dairy products at a global scale. Due to escalating scientific awareness, consumers are tracking toward nutritionally enhanced milk based functional products that have elevated their market demand. The current research was planned to evaluate localities and seasonal variation in fat, protein, lactose and vitamins (A, E, C) in milk (mix cow and buffalo milk) available for processing. The seasonal duration ranged from April 2008 to March 2009. The fat, protein and lactose contents of milk from all zones significantly varied throughout the season. Moreover, fat (5.4%) & protein (3.22%) contents were high in February, while maximum lactose content (6.26%) was observed in January. Additionally, minimum fat (4.3%), protein (2.3%) and lactose (4.93%) contents were observed in summer months. Highest vitamin C content (6.68 mg/100 g) of milk was recorded in February, whereas vitamin A (264.5 IU/100) and vitamin E (0.226 mg/100 g) were obtained in August and June, respectively. It was noted that vitamin A and E contents were high in August and subsequently declined till March. Conclusively, the current exploration proved helpful to analyze seasonal variation in milk composition with special reference to vitamins for consistent quality end products

Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells

Objective The aim of present study was to assess the anti-oxidant potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses at different stages of ripening. Methods The antioxidant potential of WSPs extract was assessed through 2,2’-azinobis-3-ethylbenzothiazoline-6sulfonic acid (ABTS)-radical scavenging activity. In addition, impact of WSPs extract on cell viability and production of reactive oxygen species (ROS) in human colon adenocarcinoma Caco-2 (tert-butylhydroperoxide-induced) cell lines was also evaluated. Results The ABTS-radical scavenging activity increased progressively with ripening period and dose-dependently in both cheeses. However, peptide extract from buffalo milk Cheddar cheese demonstrated relatively higher activity due to higher contents of water-soluble nitrogen. Intracellular ROS production in Caco-2 cells decreased significantly (p<0.05) till 150th day of cheese ripening and remained constant thereafter. Additionally, dose-dependent response of WSPs extract on antioxidant activity was noticed in the Caco-2 cell line. Conclusion On the basis of current in vitro study, the Cheddar cheese WSPs extract can protect intestinal epithelium against oxidative stress due to their antioxidant activity