Acoustic techniques to detect eye formation during ripening of Emmental type cheese

González, Mariana; Budelli, Eliana; Pérez, Nicolás; Lema, Patricia

doi:10.1016/j.ifset.2019.102270

Cited by 5 publications

(2 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Also, the ratio of saturated fatty acids to total unsaturated fatty acids (SFAs/UFAs) varied between 1.89 and 2.11 in the analyzed products. The proportion of unsaturated fatty acids was higher [65,66] in other equivalent cheese types produced locally in the mountains. Moreover, if a comparison is made between the analytical findings and the nutritional statements on the conventionally produced equivalent sorts of cheese, we found the SFAs/UFAs ratios lower in "Mountain products", meaning that the level of lipids unsaturation is better and healthier in the "Mountain product" samples (values between 1.89/1 and 2.05/1 in analyzed products, compared to the conventionally produced cheese, bearing SFAs/UFAs ratios between 1.97/1 and 2.12/1).…”

Section: Fatty Acids Profile and Sanogenic Indicesmentioning

confidence: 64%

Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms

Maciuc,

Pânzaru,

Ciocan-Alupii

et al. 2024

Agriculture

View full text Add to dashboard Cite

In order to highlight the influence of cattle farming systems on dairy products, assessments were carried out on certain varieties of cheese—marked with the “Mountain product” quality label in comparison with those conventionally produced ones not bearing the quality label. The study was carried out using products obtained from raw milk issued from seven farms and transformed into cheese in four small dairy factories from the mountainous area of Dornelor Basin, Suceava County, Northeastern Romania. The analyzed cheese issued from the “mountain” production system were “Călimani” Schweizer, “Călimani” Cașcaval, “Călimani” smoked Cașcaval, and “Călimani” Telemea—salty brined cheese. Both the “Mountain cheese” and conventional cheese samples produced throughout the same shift were collected and kept under refrigeration conditions until laboratory analysis in order to compare the production systems. The physico-chemical analysis revealed higher amounts of minerals (2.8 to 10.7% Ca; 2.8 to 9.5% P; 12.3% to double the amount of Fe, p < 0.001) and polyunsaturated fatty acids (+5.6 to +13.7%), in mountain cheeses versus the conventionally processed ones. Also, the sanogenic indices had higher values in the “Mountain cheese”, such as the polyunsaturation index (+4.3 to 7.8%) and hypocholesterolic/hypercholesterolic fatty acid ratio (+1.8 to 3.7%), while the atherogenic index and the thrombogenic index had lower values (−1.9 to −4.3%) compared to the conventionally produced cheese, thus revealing healthier properties for consumers. The Enterobacteriaceae family species were identified in “Mountain cheese”, while they were absent from conventionally processed cheese, knowing the raw matter milk is thermally treated at ultra-high temperatures in the latter ones. In the “Mountain cheese”, such microorganisms were found within the safety regulation limits and contributed to providing flavor, taste, color, and specific texture, making it superior in terms of sensorial quality compared to the conventionally produced cheese.

show abstract

Section: Fatty Acids Profile and Sanogenic Indicesmentioning

confidence: 64%

Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms

Maciuc,

Pânzaru,

Ciocan-Alupii

et al. 2024

Agriculture

View full text Add to dashboard Cite

show abstract

“…Bu yöntem meyve ve sebzeler dışında peynir çeşitlerinde olgunlaşmaya bağlı oyuk oluşumunu belirlemek amacıyla kullanılmıştır [43]. Emmental tipi peynirde akustik ölçümler olgunlaşma sürecindeki değişmeler incelenmiş olup, akustik ölçümlerde frekans bandı; düşük (0-50 Hz), orta (50-500 Hz) ve yüksek (500-1200 Hz) frekans aralıklarına bölünmüştür.…”

Section: Akustik Tepki Yöntemi (Acoustic Impulse Method)unclassified

Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Odabaş

Çakmak

2021

Harran Üniversitesi Mühendislik Dergisi

View full text Add to dashboard Cite

Gıda ürünlerin kalitesinin değerlendirilmesinde hasar veren gıda analiz yöntemlerine alternatif olarak geliştirilen ve hasar vermeyen spektroskopik ve kromatografik tekniklerin yanı sıra, mekanik yöntemlerin kullanımının son yıllarda arttığı görülmektedir. Bu teknikler arasında yer alan akustik ve ultrasonik tekniklerin özellikle büyük hacimli gıdaların kalitesinin değerlendirilmesinde kullanımı ile analiz sırasında örneklerin kaybının engellenebileceği ve bu şekilde ekonomik bir kazanç sağlanacağı öngörülmektedir. Akustik teknikler, büyüklük, hacim, şekil ve doku fark etmeksizin birçok gıdanın sertlik, iç kusur, olgunluğunun belirlenmesinde ve gıdaların seçilen kalite özelliklerine göre sınıflandırılmasında başarıyla kullanılabilmektedir. Bu derleme çalışmasında ağırlıklı olarak meyve ve sebzelerin kalitesinin incelenmesinde kullanılan akustik teknikler, lazer Doppler titreşim ve ultrasonik yöntemler incelenmiş olup, farklı gıda gruplarında bu tekniklerin kullanımıyla elde edilen sonuçlar detaylı olarak kıyaslanmıştır.

show abstract

Detection of internal defects in onion bulbs by means of single-point and scanning laser Doppler vibrometry

Landahl

Terry

2022

Biosystems Engineering

View full text Add to dashboard Cite

Acoustic techniques to detect eye formation during ripening of Emmental type cheese

Cited by 5 publications

References 11 publications

Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms

Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms

Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Detection of internal defects in onion bulbs by means of single-point and scanning laser Doppler vibrometry

Contact Info

Product

Resources

About