The Experts below are selected from a list of 576 Experts worldwide ranked by ideXlab platform
Milena Corredig - One of the best experts on this subject based on the ideXlab platform.
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freezing as a solution to preserve the quality of Dairy Products the case of milk curds and cheese
Critical Reviews in Food Science and Nutrition, 2020Co-Authors: Marcello Alinovi, Germano Mucchetti, Lars Wiking, Milena CorredigAbstract:When thinking of the freezing process in Dairy, Products consumed in Frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other Dairy Products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to Production seasonality, or to extend the market reach for high-value Products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final Product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain Product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh Products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the Frozen Dairy Product.
Marcello Alinovi - One of the best experts on this subject based on the ideXlab platform.
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freezing as a solution to preserve the quality of Dairy Products the case of milk curds and cheese
Critical Reviews in Food Science and Nutrition, 2020Co-Authors: Marcello Alinovi, Germano Mucchetti, Lars Wiking, Milena CorredigAbstract:When thinking of the freezing process in Dairy, Products consumed in Frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other Dairy Products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to Production seasonality, or to extend the market reach for high-value Products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final Product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain Product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh Products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the Frozen Dairy Product.
Germano Mucchetti - One of the best experts on this subject based on the ideXlab platform.
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freezing as a solution to preserve the quality of Dairy Products the case of milk curds and cheese
Critical Reviews in Food Science and Nutrition, 2020Co-Authors: Marcello Alinovi, Germano Mucchetti, Lars Wiking, Milena CorredigAbstract:When thinking of the freezing process in Dairy, Products consumed in Frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other Dairy Products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to Production seasonality, or to extend the market reach for high-value Products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final Product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain Product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh Products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the Frozen Dairy Product.
Lars Wiking - One of the best experts on this subject based on the ideXlab platform.
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freezing as a solution to preserve the quality of Dairy Products the case of milk curds and cheese
Critical Reviews in Food Science and Nutrition, 2020Co-Authors: Marcello Alinovi, Germano Mucchetti, Lars Wiking, Milena CorredigAbstract:When thinking of the freezing process in Dairy, Products consumed in Frozen state, such as ice creams come to mind. However, freezing is also considered a viable solutions for many other Dairy Products, due to increasing interest to reduce food waste and to create more robust supply chains. Freezing is a solution to Production seasonality, or to extend the market reach for high-value Products with otherwise short shelf life. This review focuses on the physical and chemical changes occurring during freezing of milk, curds and cheeses, critical to maintaining quality of the final Product. However, freezing is energy consuming, and therefore the process needs to be optimized to maintain Product's quality and reduce its environmental footprint. Furthermore, the processing steps leading to the freezing stage may require some changes compared to traditional, fresh Products. Unwanted reactions occur at low water activity, and during modifications such as ice crystals growth and recrystallization. These events cause major physical destabilizations of the proteins due to cryoconcentration, including modification of the colloidal-soluble equilibrium. The presence of residual proteases and lipases also cause important modifications to the texture and flavor of the Frozen Dairy Product.
Akpami J. N. - One of the best experts on this subject based on the ideXlab platform.
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Bacteriological quality assessment of ice cream sold in selected eateries within Kaduna metropolis
Kaduna State University Faculty of Science, 2021Co-Authors: Mohammed S.s.d., Akpami J. N.Abstract:Ice cream is a Frozen Dairy Product. Ice cream has an outstanding nutritional quality, but is also an excellent medium for bacteria growth. The study was conducted to evaluate the bacteriological quality of ice creams sold in selected eateries within Kaduna Metropolis. Fifteen (15) samples of ice cream were examined for proximate and bacteriological quality. The proximate analysis were determined for vanilla, strawberry and banana ice cream. Total viable count and coliform count were carried out on the ice cream samples using the pour plate technique, the samples were analysed by culturing on Nutrient, MacConkey and Salmonella-Shigella Agar media. Gram staining and biochemical test were carried to identify the organisms. The antibiogram of the selected antibiotics were evaluated against the organisms isolated. The proximate composition of moisture content was high in sample Y with 51.02%; Z sample had the highest ash content with 1.77%; sample Y and Z were both high in protein content with 7.41%. Sample X had a high crude fat content with 10.22%, sample Y was high in crude fibre content with 0.26% and sample Z was high in carbohydrate content with 30.28%. The total viable count ranged from 2.2x105to 24.7x105CFU/mL. The selected eatery from M site had the highest total viable count of bacteria while D had the lowest total viable count. The ice cream samples were contaminated with E. coli, Salmonella, Staphylococcus aureus, Klebsiella and Shigella species. E. coli and Staphylococcus areus which were observed in all the samples obtained from the sampling sites. The S. aureus was resistant to Spectinomycin at 10μg concentration. E. Coli and Klebsiella were more susceptible to the antibiotics used at different concentration. Pefloxacin, Gentamicin and Ciprofloxacin were observed to be the more potent antibiotics at 10μg concentration. The presence of the bacteria isolate lack proper hygienic conditions during preparation, preservation or serving of ice cream. These results suggest that consumption of these ice creams might cause GI disturbances, stomach abscess, diarrhoea and other diseases. The presence of potential pathogens in the ice cream samples revealed the significance of implementation of quality control measures in Productive, storage and marketing ice creams thus reducing the public health hazards
