Use of shear wave elastography for monitoring enzymatic milk coagulation

Budelli, Eliana; Bernal, Miguel; Lema, Patricia; Fink, Mathias; Negreira, Carlos; Tanter, Mickaël; Gennisson, Jean‐Luc

doi:10.1016/j.jfoodeng.2014.03.026

Cited by 6 publications

(2 citation statements)

References 21 publications

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“…Coagulation of milk (to form coagulum) is a critically important step in cheese manufacture. The rheological characteristics of the coagulum formed and the time at which the coagulum is cut contribute to the quality and yield of the final product (Budelli et al, 2014;Leite J unior et al, 2017). A number of on-line and off-line devices have been investigated to measure coagulation kinetics during cheese manufacture (O'Callaghan et al, 2002).…”

Section: Coagulation Of Milkmentioning

confidence: 99%

Process analytical technology for cheese manufacture

Panikuttira

O’Shea

Tobin

et al. 2018

Int J of Food Sci Tech

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Summary Recent research on the development and application of process analytical technology (PAT) for cheese manufacture is reviewed in this article. PAT is a framework for innovative process manufacturing and quality assurance, which has been widely investigated for dairy processing applications, where particular processing challenges arise due to the variations in the physiochemical properties of milk. Cheese manufacturers are increasingly considering the adoption of a PAT approach to facilitate manufacture of cheese with enhanced product quality, safety and process efficiency. However, to date adoption of PAT in the dairy industry has been limited due to challenges associated with development and validation of calibration models, instrument variability, sanitary design and compatibility with processing environments. New technical developments in PAT tools, advances in chemometric modelling, robust data management tools and improved understanding of critical product and process parameters will facilitate further adoption of a PAT approach in cheese manufacture.

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Section: Coagulation Of Milkmentioning

confidence: 99%

Process analytical technology for cheese manufacture

Panikuttira

O’Shea

Tobin

et al. 2018

Int J of Food Sci Tech

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“…In the process of making cheese, chymosin coagulates milk proteins enzymatically, and casein micelles are enzymatically destabilized during this process. Milk coagulation is a cycle in which liquid milk is turned into a viscoelastic semi-strong coagulum by an explicit chemical called chymosin [14,15].…”

Section: Introductionmentioning

confidence: 99%

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

Chen

et al. 2021

Nanomaterials

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The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and individual caseins were investigated. Adding 0.03 units of chymosin/mL led to the casein micelles in skim milk coagulating after a 3 h incubation period at 30 °C. SDS–PAGE investigation showed that β-CN, κ-CN, αs-CN, and a portion of β-lactoglobulin (β-LG) in the milk supernatant fraction (MSF) were precipitated into the milk pellet fraction (MPF). The mean particle size of the MSF with chymosin decreased from 254.4 nm to 179.2 nm after a 3 h incubation period. Mass spectrometry and SDS–PAGE analysis suggested that chymosin hydrolyzed individual β-CN, κ-CN, and αs-CN, but not β-LG. Chymosin hydrolysis led to a decrease in the molecular weights of the hydrolyzed β-CN, κ-CN, and αs-CN. Particle size analysis indicated that there was no difference in the particle size distribution of hydrolyzed β-CN and αs-CN. Moreover, our outcomes demonstrated that the hydrolysis of κ-CN by chymosin occurs before that of β-CN and αs-CN.

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