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Anna Zamora - One of the best experts on this subject based on the ideXlab platform.

  • effect of ultra high pressure Homogenisation of cream on the physicochemical and sensorial characteristics of fat reduced starter free fresh cheeses
    Lwt - Food Science and Technology, 2019
    Co-Authors: Anna Zamora, Antonio-josé Trujillo, Jhony Maytahancco, Bibiana Juan
    Abstract:

    Abstract The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure Homogenisation (UHPH) on the physicochemical and sensorial characteristics of fat-reduced fresh cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or Homogenisation at 15 MPa followed by pasteurisation). Reduced-fat cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat cheeses. However, Homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat cheeses. These cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat cheeses.

  • changes in the surface protein of the fat globules during ultra high pressure Homogenisation and conventional treatments of milk
    Food Hydrocolloids, 2012
    Co-Authors: Anna Zamora, B. Guamis, V Ferragut, A J Trujillo
    Abstract:

    Abstract Disruption of fat globules upon Homogenisation provokes a reduction of their size and a concomitant increase in their specific surface area. In order to overcome this phenomenon, the milk fat globule membrane (MFGM) adsorbs non-native MFGM proteins. The aim of the present study was to examine the effects of UHPH conditions (temperature and pressure) on the milk fat globule and the surface proteins by comparison with conventional treatments applied in the dairy industry. Transmission electron microscopy and SDS-PAGE revealed major differences. In UHPH-treated milk, casein micelles were found to be adsorbed on the MFGM in a lesser extent than in conventional Homogenisation–pasteurisation. However, greater adsorption of directly bonded casein molecules, released by UHPH through the partial disruption of casein micelles, was observed especially at high UHPH pressures. Adsorption of whey proteins on the MFGM of conventionally homogenised–pasteurised milk was mainly through intermolecular disulfide bonds with MFGM material, whereas in UHPH-treated milk, disulfide bonding with both indirectly and directly adsorbed caseins was also involved.

  • Ultra-high pressure Homogenisation of milk: Technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese
    Journal of Dairy Research, 2012
    Co-Authors: Anna Zamora, Joan Miquel Quevedo, Buenaventura Guamis, Victoria Ferragut, Antonio-josé Trujillo
    Abstract:

    Fresh cheeses from pasteurised (80 °C for 15 s), homogenised-pasteurised (15 + 3 MPa at 60 °C; 80 °C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30 °C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure Homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional Homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper curd matting due to poor cohesion of the grains. Cheese-milk obtained by UHPH showed a higher microbiological quality than milk obtained by conventional treatments. Starter-free fresh cheeses made from UHPH-treated milk showed less syneresis during storage and longer microbiological shelf-life than those from conventionally treated milk samples.

  • effect of ultra high pressure Homogenisation of milk on the texture and water typology of a starter free fresh cheese
    Innovative Food Science and Emerging Technologies, 2011
    Co-Authors: Anna Zamora, Bibiana Juan, Victoria Ferragut, B. Guamis, A J Trujillo
    Abstract:

    Abstract Fresh starter-free cheeses were made from ultra-high pressure homogenised (300 MPa and inlet temperature of 30 °C), pasteurised (80 °C for 15 s) or homogenised–pasteurised (15 + 3 MPa at 60 °C, 80 °C for 15 s) milks to compare their textural, microstructural, colour and water-related characteristics by means of uniaxial compression and dynamic oscillatory tests, confocal laser scanning microscopy, spectrocolorimetry, and thermogravimetry, respectively. Sensory analysis was performed by a sensory panel. Major differences among treatments were revealed by both instrumental and sensorial methods. Cheeses from homogenised milks were firmer, less deformable, grainier, pastier, whiter, and had higher water-holding capacity but lower water-mouth feeling than cheeses from pasteurised milk. The effect of ultra-high pressure Homogenisation (UHPH) was greater than that of conventional Homogenisation. Differences on the composition, i.e. water typology and protein content, and the microstructure could explain the sensory characteristics of the cheeses. Industrial relevance UHPH treatment of milk is being studied as an alternative to conventional heat-treatment since it reduces microbial load and inactivates enzymes. Moreover, UHPH has been proven to affect protein interactions resulting in an increase of curd-firming rate and gel firmness during coagulation. Thus structural changes intrinsically related to the arrangement of cheese components, such as texture, syneresis and colour, are expected in fresh cheeses produced from UHPH-treated milk.

A J Trujillo - One of the best experts on this subject based on the ideXlab platform.

  • changes in the surface protein of the fat globules during ultra high pressure Homogenisation and conventional treatments of milk
    Food Hydrocolloids, 2012
    Co-Authors: Anna Zamora, B. Guamis, V Ferragut, A J Trujillo
    Abstract:

    Abstract Disruption of fat globules upon Homogenisation provokes a reduction of their size and a concomitant increase in their specific surface area. In order to overcome this phenomenon, the milk fat globule membrane (MFGM) adsorbs non-native MFGM proteins. The aim of the present study was to examine the effects of UHPH conditions (temperature and pressure) on the milk fat globule and the surface proteins by comparison with conventional treatments applied in the dairy industry. Transmission electron microscopy and SDS-PAGE revealed major differences. In UHPH-treated milk, casein micelles were found to be adsorbed on the MFGM in a lesser extent than in conventional Homogenisation–pasteurisation. However, greater adsorption of directly bonded casein molecules, released by UHPH through the partial disruption of casein micelles, was observed especially at high UHPH pressures. Adsorption of whey proteins on the MFGM of conventionally homogenised–pasteurised milk was mainly through intermolecular disulfide bonds with MFGM material, whereas in UHPH-treated milk, disulfide bonding with both indirectly and directly adsorbed caseins was also involved.

  • effect of ultra high pressure Homogenisation of milk on the texture and water typology of a starter free fresh cheese
    Innovative Food Science and Emerging Technologies, 2011
    Co-Authors: Anna Zamora, Bibiana Juan, Victoria Ferragut, B. Guamis, A J Trujillo
    Abstract:

    Abstract Fresh starter-free cheeses were made from ultra-high pressure homogenised (300 MPa and inlet temperature of 30 °C), pasteurised (80 °C for 15 s) or homogenised–pasteurised (15 + 3 MPa at 60 °C, 80 °C for 15 s) milks to compare their textural, microstructural, colour and water-related characteristics by means of uniaxial compression and dynamic oscillatory tests, confocal laser scanning microscopy, spectrocolorimetry, and thermogravimetry, respectively. Sensory analysis was performed by a sensory panel. Major differences among treatments were revealed by both instrumental and sensorial methods. Cheeses from homogenised milks were firmer, less deformable, grainier, pastier, whiter, and had higher water-holding capacity but lower water-mouth feeling than cheeses from pasteurised milk. The effect of ultra-high pressure Homogenisation (UHPH) was greater than that of conventional Homogenisation. Differences on the composition, i.e. water typology and protein content, and the microstructure could explain the sensory characteristics of the cheeses. Industrial relevance UHPH treatment of milk is being studied as an alternative to conventional heat-treatment since it reduces microbial load and inactivates enzymes. Moreover, UHPH has been proven to affect protein interactions resulting in an increase of curd-firming rate and gel firmness during coagulation. Thus structural changes intrinsically related to the arrangement of cheese components, such as texture, syneresis and colour, are expected in fresh cheeses produced from UHPH-treated milk.

Victoria Ferragut - One of the best experts on this subject based on the ideXlab platform.

  • Ultra-high pressure Homogenisation of milk: Technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese
    Journal of Dairy Research, 2012
    Co-Authors: Anna Zamora, Joan Miquel Quevedo, Buenaventura Guamis, Victoria Ferragut, Antonio-josé Trujillo
    Abstract:

    Fresh cheeses from pasteurised (80 °C for 15 s), homogenised-pasteurised (15 + 3 MPa at 60 °C; 80 °C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30 °C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure Homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional Homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper curd matting due to poor cohesion of the grains. Cheese-milk obtained by UHPH showed a higher microbiological quality than milk obtained by conventional treatments. Starter-free fresh cheeses made from UHPH-treated milk showed less syneresis during storage and longer microbiological shelf-life than those from conventionally treated milk samples.

  • effect of ultra high pressure Homogenisation of milk on the texture and water typology of a starter free fresh cheese
    Innovative Food Science and Emerging Technologies, 2011
    Co-Authors: Anna Zamora, Bibiana Juan, Victoria Ferragut, B. Guamis, A J Trujillo
    Abstract:

    Abstract Fresh starter-free cheeses were made from ultra-high pressure homogenised (300 MPa and inlet temperature of 30 °C), pasteurised (80 °C for 15 s) or homogenised–pasteurised (15 + 3 MPa at 60 °C, 80 °C for 15 s) milks to compare their textural, microstructural, colour and water-related characteristics by means of uniaxial compression and dynamic oscillatory tests, confocal laser scanning microscopy, spectrocolorimetry, and thermogravimetry, respectively. Sensory analysis was performed by a sensory panel. Major differences among treatments were revealed by both instrumental and sensorial methods. Cheeses from homogenised milks were firmer, less deformable, grainier, pastier, whiter, and had higher water-holding capacity but lower water-mouth feeling than cheeses from pasteurised milk. The effect of ultra-high pressure Homogenisation (UHPH) was greater than that of conventional Homogenisation. Differences on the composition, i.e. water typology and protein content, and the microstructure could explain the sensory characteristics of the cheeses. Industrial relevance UHPH treatment of milk is being studied as an alternative to conventional heat-treatment since it reduces microbial load and inactivates enzymes. Moreover, UHPH has been proven to affect protein interactions resulting in an increase of curd-firming rate and gel firmness during coagulation. Thus structural changes intrinsically related to the arrangement of cheese components, such as texture, syneresis and colour, are expected in fresh cheeses produced from UHPH-treated milk.

  • Acid coagulation properties and suitability for yogurt production of cows’ milk treated by High-Pressure Homogenisation
    International Dairy Journal, 2007
    Co-Authors: Mar Serra, Buenaventura Guamis, Antonio J. Trujillo, J.m. Quevedo, Victoria Ferragut
    Abstract:

    Abstract The effects of High-Pressure Homogenisation (HPH) of cows’ milk were investigated for suitability for yogurt manufacture, compared with the processes currently applied in industry. Milk at different inlet temperatures (30 °C or 40 °C) was subjected to HPH treatment at 100, 200 or 300 MPa (one stage) and 130, 230 or 330 MPa (two-stage). HPH-treated milk was compared with milk heat-treated (90 °C for 90 s) and homogenised at 15 MPa, and with milk treated under the same thermal conditions and also fortified with 3% skim milk powder. Milk treated at 300 or 200 MPa showed higher gel strengths on coagulation, higher gel firmness in texture analysis, less syneresis and lower titratable acidity compared with conventionally treated milk fortified with 3% skim milk powder.

Bibiana Juan - One of the best experts on this subject based on the ideXlab platform.

  • effect of ultra high pressure Homogenisation of cream on the physicochemical and sensorial characteristics of fat reduced starter free fresh cheeses
    Lwt - Food Science and Technology, 2019
    Co-Authors: Anna Zamora, Antonio-josé Trujillo, Jhony Maytahancco, Bibiana Juan
    Abstract:

    Abstract The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure Homogenisation (UHPH) on the physicochemical and sensorial characteristics of fat-reduced fresh cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or Homogenisation at 15 MPa followed by pasteurisation). Reduced-fat cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat cheeses. However, Homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat cheeses. These cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat cheeses.

  • effect of ultra high pressure Homogenisation of milk on the texture and water typology of a starter free fresh cheese
    Innovative Food Science and Emerging Technologies, 2011
    Co-Authors: Anna Zamora, Bibiana Juan, Victoria Ferragut, B. Guamis, A J Trujillo
    Abstract:

    Abstract Fresh starter-free cheeses were made from ultra-high pressure homogenised (300 MPa and inlet temperature of 30 °C), pasteurised (80 °C for 15 s) or homogenised–pasteurised (15 + 3 MPa at 60 °C, 80 °C for 15 s) milks to compare their textural, microstructural, colour and water-related characteristics by means of uniaxial compression and dynamic oscillatory tests, confocal laser scanning microscopy, spectrocolorimetry, and thermogravimetry, respectively. Sensory analysis was performed by a sensory panel. Major differences among treatments were revealed by both instrumental and sensorial methods. Cheeses from homogenised milks were firmer, less deformable, grainier, pastier, whiter, and had higher water-holding capacity but lower water-mouth feeling than cheeses from pasteurised milk. The effect of ultra-high pressure Homogenisation (UHPH) was greater than that of conventional Homogenisation. Differences on the composition, i.e. water typology and protein content, and the microstructure could explain the sensory characteristics of the cheeses. Industrial relevance UHPH treatment of milk is being studied as an alternative to conventional heat-treatment since it reduces microbial load and inactivates enzymes. Moreover, UHPH has been proven to affect protein interactions resulting in an increase of curd-firming rate and gel firmness during coagulation. Thus structural changes intrinsically related to the arrangement of cheese components, such as texture, syneresis and colour, are expected in fresh cheeses produced from UHPH-treated milk.

B. Guamis - One of the best experts on this subject based on the ideXlab platform.

  • Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
    Food Engineering Reviews, 2015
    Co-Authors: A. Zamora, B. Guamis
    Abstract:

    Ultra-High-Pressure Homogenisation (UHPH) is a novel technology with applications in the processing of fluids. While the technology is based on conventional ball-and-seat homogenisers, developments in valve design and materials have enabled pressures of 400 MPa to be achieved. The benefits of UHPH include shelf-life extension through inactivation of microorganisms and improvements in functionality due to increased emulsion capacity and stability, with minimal effects on nutritional value and sensory characteristics. It is also envisaged that the thermal effects of UHPH are minimal as the treated fluid reaches its maximum temperature for less than a second. European research projects have recently supported the studies of UHPH for food applications, including dairy products, vegetable milk, and fruit juices. These projects have been focused on the evaluation of the effects of UHPH on a large number of food components, with a particular emphasis on control of enzymes and physical functionality. UHPH is a sustainable process that has potential application in a large number of liquid foods, including milk (cow, goat, soy, rice, and almond), fruit juices (orange, apple, and grape), and manufactured food products (yoghurt, soghurt, and cheese) as a novel process for the production of a wide variety of safe and nutritious foods.

  • changes in the surface protein of the fat globules during ultra high pressure Homogenisation and conventional treatments of milk
    Food Hydrocolloids, 2012
    Co-Authors: Anna Zamora, B. Guamis, V Ferragut, A J Trujillo
    Abstract:

    Abstract Disruption of fat globules upon Homogenisation provokes a reduction of their size and a concomitant increase in their specific surface area. In order to overcome this phenomenon, the milk fat globule membrane (MFGM) adsorbs non-native MFGM proteins. The aim of the present study was to examine the effects of UHPH conditions (temperature and pressure) on the milk fat globule and the surface proteins by comparison with conventional treatments applied in the dairy industry. Transmission electron microscopy and SDS-PAGE revealed major differences. In UHPH-treated milk, casein micelles were found to be adsorbed on the MFGM in a lesser extent than in conventional Homogenisation–pasteurisation. However, greater adsorption of directly bonded casein molecules, released by UHPH through the partial disruption of casein micelles, was observed especially at high UHPH pressures. Adsorption of whey proteins on the MFGM of conventionally homogenised–pasteurised milk was mainly through intermolecular disulfide bonds with MFGM material, whereas in UHPH-treated milk, disulfide bonding with both indirectly and directly adsorbed caseins was also involved.

  • effect of ultra high pressure Homogenisation of milk on the texture and water typology of a starter free fresh cheese
    Innovative Food Science and Emerging Technologies, 2011
    Co-Authors: Anna Zamora, Bibiana Juan, Victoria Ferragut, B. Guamis, A J Trujillo
    Abstract:

    Abstract Fresh starter-free cheeses were made from ultra-high pressure homogenised (300 MPa and inlet temperature of 30 °C), pasteurised (80 °C for 15 s) or homogenised–pasteurised (15 + 3 MPa at 60 °C, 80 °C for 15 s) milks to compare their textural, microstructural, colour and water-related characteristics by means of uniaxial compression and dynamic oscillatory tests, confocal laser scanning microscopy, spectrocolorimetry, and thermogravimetry, respectively. Sensory analysis was performed by a sensory panel. Major differences among treatments were revealed by both instrumental and sensorial methods. Cheeses from homogenised milks were firmer, less deformable, grainier, pastier, whiter, and had higher water-holding capacity but lower water-mouth feeling than cheeses from pasteurised milk. The effect of ultra-high pressure Homogenisation (UHPH) was greater than that of conventional Homogenisation. Differences on the composition, i.e. water typology and protein content, and the microstructure could explain the sensory characteristics of the cheeses. Industrial relevance UHPH treatment of milk is being studied as an alternative to conventional heat-treatment since it reduces microbial load and inactivates enzymes. Moreover, UHPH has been proven to affect protein interactions resulting in an increase of curd-firming rate and gel firmness during coagulation. Thus structural changes intrinsically related to the arrangement of cheese components, such as texture, syneresis and colour, are expected in fresh cheeses produced from UHPH-treated milk.