Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting

Auty, Mark A.E.; Fenelon, Mark A.; Guinee, Timothy P.; Mullins, C.; Mulvihill, Daniel M.

doi:10.1002/sca.4950210503

Cited by 43 publications

(21 citation statements)

References 9 publications

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“…Caseins contract with increasing temperature due to strengthening hydrophobic interactions so firmness decreases [53]. Heating results in a collapse of the cheese network and the pooling of free oil [2,24]. The marked variation in cheese texture with changing temperature is exploited to help shred cheese when it is cold so that it is firmer and easier to cut cleanly.…”

Section: Temperaturementioning

confidence: 99%

Some perspectives on the use of cheese as a food ingredient

Lucey

2008

Dairy Sci. Technol.

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-Over the past few decades, cheese has been growing in commercial importance in the food industry because of its use as an ingredient, including as a topping on pizza, filling in appetizers, slices on hamburgers, and sauces in pasta dishes. Traditionally, cheeses like Mozzarella, cheese powders, processed and imitation cheeses were the main ingredient cheeses but now there are a growing number of other cheese types being used as ingredients, e.g. in the US these include pizza type (i.e. cheese not meeting the standard of identity for Mozzarella), Hispanic and cream cheeses. For ingredient cheeses, such as Mozzarella, considerable research has been conducted on the impact of altering milk composition, manufacturing conditions and the type of starter cultures on the functional properties that are important for its use as an ingredient, e.g. slicing, shredding and melting properties. It is now recognized that insoluble calcium associated with the caseins in cheese plays a critical role in cheese texture, including melting properties. The total and insoluble calcium contents can be controlled by altering the critical pH values during manufacture, e.g. at coagulation or whey draining. Post-manufacture changes in the proportions of insoluble/soluble calcium are primarily responsible for most of the early changes in cheese texture and not proteolysis as was commonly believed until recently. End-users of cheese in various foods routinely demand consistent functionality over a long shelf-life and the cheese has to meet very specific performance targets, e.g. color and flow. Various approaches to modify the insoluble calcium content in cheese, studies on the performance of cream cheese as an ingredient and strategies to extend the acceptable performance window for cheese are described. A framework is presented that allows cheese texture and functional properties to be described in terms of specific molecular interactions of the caseins. Résumé -Quelques perspectives sur l'utilisation du fromage en tant qu'ingrédient alimentaire. Au cours des dernières décennies, le fromage a pris une importance commerciale croissante dans l'industrie alimentaire du fait de son utilisation comme ingrédient, tel que garniture sur pizza ou dans les produits apéritifs, tranches sur hamburgers et sauces dans les plats de pâtes. Les fromages comme la Mozzarella, les poudres de fromages, les fromages fondus ou imitations ont été traditionnellement les principaux fromages ingrédients. Actuellement, un nombre croissant d'autres types de fromage sont utilisés comme ingrédients, comme par exemple aux États-Unis, les fromages de type pizza (c'est-à-dire des fromages non conformes aux normes pour l'appellation Mozzarella), des fromages hispaniques ou des Cream-cheeses. Pour les fromages ingrédients tels que la Mozzarella, une recherche considérable a été faite sur l'impact des modifications de la composition du lait, des conditions de fabrication et du type de levain sur les propriétés fonctionnelles importantes pour leur utilisation comme in...

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Section: Temperaturementioning

confidence: 99%

Some perspectives on the use of cheese as a food ingredient

Lucey

2008

Dairy Sci. Technol.

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“…3 The microstructure is formed from an aggregation of protein during the fermentation process. 4 It is known that reduced scattering properties, 5 scattering phase function 6 and the speckle characteristics [7][8][9] are affected by the microstructure. Inspection tools which quantify any of these effects may therefore reduce manufacturing costs and improve product quality.…”

Section: Introductionmentioning

confidence: 99%

Non-Invasive Assessment of Dairy Products Using Spatially Resolved Diffuse Reflectance Spectroscopy

et al. 2015

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The quality of a dairy product is largely determined by its microstructure which also affects its optical properties. Consequently, an assessment of the optical properties during production may be part of a feedback system for ensuring the quality of the production process. This paper presents a novel camerabased measurement technique that enables robust quantification of a wide range of reduced scattering coefficients and absorption coefficients. Measurements are based on hyperspectral images of diffuse reflectance in the wavelength range of 470 to 1020 nm. The optical properties of commercially available milk and yogurt products with three different levels of fat content are measured. These constitute a relevant range of products at a dairy plant. The measured reduced scattering properties of the samples are presented, and show a clear discrimination between levels of fat contents as well as fermentation. The presented measurement technique and method of analysis is thus suitable for a rapid, noncontact, and non-invasive inspection that can deduce physically interpretable properties.

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“…The rate and extent of coagulation depends on several factors, such as firmness of gel to cutting, surface area of the curd, pressure, pH, temperature, and the composition of the milk, which can vary both biologically and seasonally (Carlson, 1987;Carlson, 1985;Arias, 2000). Development of a 2-dimensional optical method with high spatial and temporal resolution would allow us to study in detail the gelation kinetics of milk (Auty, 1999). A deeper understanding of the milk coagulation kinetics and the relevant factors that can affect the process will help dairy product manufactures predict the important coagulation parameters based on inputs such as temperature, pH, enzyme concentration, and the source of the milk.…”

Section: Motivationmentioning

confidence: 99%

“…The rapid assessment of the distribution of the principal components of food products is of great benefit to food technologists seeking to develop novel products (Herbert, 1999). analysis techniques based on theoretical models of gelation kinetics would lead to a greater understanding of the milk gelation process (Auty, 1999).…”

Section: Confocal Microscopy Of Dairy Productsmentioning

confidence: 99%

“…A schematic of a confocal microscope can be seen below. Confocal scanning laser microscopy (CSLM) has widely been used for the study of food microstructure (Hassan, 2002;Herbert, 1999;Auty, 1999;Auty, 2001;Fenoul, 2008;Lopez, 2007;Pugnaloni, 2005;Westerman, 2009). Of the many fluorescent probes available for conventional fluorescence microscopy, relatively few have been used for CSLM of foods.…”

Section: Confocal Microscopy Of Dairy Productsmentioning

confidence: 99%

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Studying Milk Coagulation Kinetics With Laser Scanning Confocal Microscopy, Image Processing, and Computational Modeling

Hennessy¹

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Dynamic confocal scanning laser microscopy methods for studying milk protein gelation and cheese melting

Cited by 43 publications

References 9 publications

Some perspectives on the use of cheese as a food ingredient

Some perspectives on the use of cheese as a food ingredient

Non-Invasive Assessment of Dairy Products Using Spatially Resolved Diffuse Reflectance Spectroscopy

Studying Milk Coagulation Kinetics With Laser Scanning Confocal Microscopy, Image Processing, and Computational Modeling

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