A5054914851- Probiotics and Fermented Foods
- Proteins in Food Systems
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Fermentation and Sensory Analysis
- Polysaccharides Composition and Applications
- Microbial Metabolic Engineering and Bioproduction
- Membrane-based Ion Separation Techniques
- Membrane Separation Technologies
- Gut microbiota and health
- Food Chemistry and Fat Analysis
- Identification and Quantification in Food
- Food Quality and Safety Studies
- Genomics and Phylogenetic Studies
- Yeasts and Rust Fungi Studies
- Water Systems and Optimization
- Surfactants and Colloidal Systems
- Aerosol Filtration and Electrostatic Precipitation
- Freezing and Crystallization Processes
- Food Allergy and Anaphylaxis Research
- Metabolomics and Mass Spectrometry Studies
- Microbial Inactivation Methods
- Spectroscopy and Chemometric Analyses
Arla Foods (Denmark)
2012-2025
Uppsala Innovation Centre
2023
Bipolar membrane electrodialysis (EDBM) can be applied for the electro-acidification of skim milk (SM) using a water-splitting effect. A new method acidification SM gives opportunities and perspectives to development alternative novel products in dairy industry. The present study assessed effect temperatures from 5 °C, 10 15 20 25 °C 30 EDBM on terms mineral composition side streams. mechanisms ion transport during by bipolar membranes (BMs) coupled with cation-exchange (CMs) were...
During food fermentation processes like cheese ripening, lactic acid bacteria (LAB) encounter long periods of nutrient limitation leading to slow growth. Particular LAB survive these while still contributing flavour formation in the fermented product. In this study dairy Lactococcus lactis biovar diacetylactis FM03-V1 is grown retentostat cultures its physiology and aroma capacity at near-zero growth rates. cultivations, rate decreased from 0.025 h−1 less than 0.001 37 days, viability...
Cheese is described as an emulsion gel, in which the dispersed phase comprises milk fat globules while continuous consists of a casein gel network. By embedding into network, it possible to tailor viscoelastic and physiochemical properties gels design customized cheese products. In this study, we incorporated 0.1, 7, 11, 18% (w/w) made from renneted skimmed curd investigated its effect on microstructure, rheological properties, melting behavior gels. Confocal laser scanning microscopy images...
To manufacture mozzarella cheese with customized attributes the relationships between processing parameters and functionality need to be identified. In this study, cooking residence time (CRT) stretching (SRT) of curd in cooker-stretcher were determined differentiate effect processes on properties. Residence times linked composition, micro- macro-structural characteristics (microstructure, fat globule size, anisotropy rheology) functional properties (meltability, oiling-off, browning...
The aim of this study was to reveal the sites yeast contamination in dairy production and perform taxonomic characterization potential spoilers cheese making. Occurrence spoilage yeasts followed throughout manufacture white-brined at a Danish dairy, including areas milk pasteurization, curd processing, packaging (26 total). Spoilage were isolated from whey, old curd, air samples viable counts 1.48-6.27 log CFU/mL, 5.44 CFU/g, 1.02 CFU/m3, respectively. Yeast isolates genotypically classified...
Lactococcus lactis subsp. biovar diacetylactis is widely used in dairy fermentations as it can form the butter aroma compounds acetoin and diacetyl from citrate milk. Here, we explore possibility of producing more abundant lactose. Starting a isolate L. diacetylactis, obtained series mutants with low lactate dehydrogenase (ldh) activity. One isolate, RD1M5, only had single insertion mutation ldh gene compared to its parental strain revealed by whole genome resequencing. We tested ability...
Renneted casein gels, often named cheese curds, are traditionally pre-heated by immersion in water before stretching, which influences functional properties. This work aims to understand the effect of pre-heating (cooking) on extrusion process curds at 80 and 90 °C a lab twin-screw, co-rotating extruder, consequences for composition, microstructure properties extrudates. The cooking significantly enhanced curd meltability oiling-off, resulting faster extrusion, higher exit temperature lower...
Summary In this study we show increased biomass formation for four species of food‐grade propionic acid bacteria ( Acidipropionibacterium acidipropionici , jensenii thoenii and Propionibacterium freudenreichii ) when exposed to oxygen, implicating functional respiratory systems. Using an optimal microaerobic condition, P . DSM 20271 consumed lactate produce propionate acetate initially. When was depleted oxidized acetate. We propose name the switch from production consumption in conditions...
One of the biggest challenges for dairy producers is substantial variability in final product properties caused by changes production environment. In cheese production, this variation influenced several factors, particularly milk base and its pretreatment, which shape microbiome throughout process ultimately affect cheese's organoleptic characteristics. To examine impact three different pre-treatments pasteurised milk- microfiltration, protein fortification, only pasteurisation (control)- on...
To understand shearing on cheese curds during high shear extrusion, the controlable parameters of a twin-screw extruder were related with measured and calculated that characterise extrusion process effects product properties. Curd properties correlated specific mechanical energy SME (23-390 kJ·kg-1), Texit (22-54 °C) residence time RT (36-507 s); wide experimental range studied provided new insights regarding curds. Longer finer fibers produced at low (23-27 (50-54 short (55-60 s). Whereas...
In this study, the partitioning of minerals in ultrafiltration (UF) streams skim milk using cross‐flow (CF‐UF) and dead‐end (DE‐UF) was investigated 50 kDa membrane at different temperatures (5, 10, 25, 35, 55°C). CF‐UF showed higher protein retention (6.02–10.9%) compared with DE‐UF (3.44–4.70%), along more calcium, values ranging from 29.8 to 41.5 57.8 112 mM for CF‐UF, respectively. Ionic calcium permeates varied less (2.48–1.18 mM) than (3.11–0.98 mM). The insights provided study can be...
Water mobility and distribution in cream cheeses with variations fat (4, 15, 26%), added salt (0, 0.625, 1.25%), pH (4.2, 4.7, 5.2) were studied using 1H NMR relaxometry. The cheese samples inoculated a mixture of Listeria innocua, Escherichia coli O157 Staphylococcus aureus, partial least-squares regression revealed that T2 relaxation decay data able to explain large part the variation survival E. (64–83%). However, predictions L. innocua S. aureus strongly dependent on fat/water content...
Calcium (Ca) dynamics between casein micelles (CM) and serum phase (SP) in pasteurised skim milk were characterised by temperature dependence (4 to 35 °C) of Ca partition phases rate formation ionic calcium (Ca 2+ ) SP. Increase during storage was two kinetic models: (1) 4–20 °C, with parallel first order reactions, a fast dominating for 3 h slower 8 h, negative energies activation (–22 kJ mol −1 –48 , respectively) explained endothermic binding CM the slow reaction ligands SP; (2) 4–35...
During the manufacturing of mozzarella, cheese curds are heated to desired stretching temperature traditionally by immersion in water, which influences curd characteristics before stretching, and consequently final properties. In this study, were immersed hot water at 60, 70, 80 90 °C up 16 min kinetics mass loss changes rheological properties investigated. The total cooked increased 10% during first minute, independent temperature, as a consequence retention. Fat was main component lost...