1,721,025 research outputs found
A mass spectrometry approach to dairy science
No full textBovine milk is a source of an array of (un)known (bioactive) compounds from a variety of molecular and chemical classes. Because of a such complex food matrix, accurate and sensitive analytical approaches are needed to identify newly formed molecules (e.g. bioactive milk non-nutrients or xenobiotics), to recognize chemical and enzymatic modifications which known milk components undergo upon processing, storage and in vitro digestion. In this perspective, tailored sample preparation followed by liquid chromatography/high resolution mass spectrometry (LC/HR-MS) represents a powerful analytical tool to solve some scientific issues in dairy sector. In this presentation, some of the current applications of MS in dairy science will be discussed with special regard to characterization of novel functional/(bio)active milk compounds [1], reliable identification of dairy markers (e.g. studying post-translational modifications [2], proteolytic phenomena [3–6], identification of bioactive non-nutrients [7–9]), traceability and confirmation of authenticity [10] of dairy products.
[1] M. Stuknytė, S. Cattaneo, F. Masotti, I. De Noni, Food Chemistry, 168, 27–33 (2015)
[2] S. Cattaneo, F. Masotti, L. Pellegrino, Journal of Agricultural and Food Chemistry, 57, 10689–10694 (2009)
[3] S. Cattaneo, M. Stuknytė, L. Pellegrino, I. De Noni, Food Chemistry, 155, 179–185 (2014)
[4] F. Masotti, I. De Noni, S. Cattaneo, M. Brasca, V. Rosi, M. Stuknyte, S. Morandi, L. Pellegrino, International Dairy Journal, 33, 90–96 (2013)
[5] F. Masotti, J. A. Hogenboom, V. Rosi, I. De Noni, L. Pellegrino, International Dairy Journal, 20, 352–359 (2010)
[6] S. Cattaneo, J. A. Hogenboom, F. Masotti, V. Rosi, L. Pellegrino, P. Resmini, Dairy Science and Technology, 88, 595–605 (2008)
[7] V. Taverniti, M. Stuknyte, M. Minuzzo, S. Arioli, I. De Noni, C. Scabiosi, Z. Martinez Cordova, I. Junttila, S. Hämäläinen, H. Turpeinen, D. Mora, M. Karp, M. Pesu, S. Guglielmetti, Applied and Environmental Microbiology, 79, 1221–1231 (2013)
[8] I. De Noni, S. Cattaneo, Food Chemistry, 119, 560–566 (2010)
[9] I. De Noni, Food Chemistry, 110, 897–903 (2008)
[10] R. Russo, V. Severino, A. Mendez, J. Lliberia, A. Parente, A. Chambery, Journal of Mass Spectrometry, 47, 1407–1414 (2012
Gli scambiatori di calore a piastre : formazione di depositi, pulizia e pratiche di manutenzione
No full textCorrette condizioni operative, frequenti procedure di sanificazione, ispezioni regolari e manutenzioni periodiche sono requisiti per garantire efficienza, igiene e lunghe sessioni di lavoro degli scambiatore di calore
Il disegno igienico dell’industria lattiero-casearia
Full text linkProgettare e realizzare impianti
e attrezzature secondo precisi
criteri igienici: una strategia in
fermento per l’implementazione
dei programmi di sicurezza
alimentar
Materiali a contatto con alimenti : gli impianti dell’industria lattiero-casearia
No full textLa scelta dei materiali utilizzati per la realizzazione di impianti nell’industria lattiero-casearia: una questione di sicurezza igienica e di qualità del prodotto finit
Effetto della frequenza di mungitura sulla produzione di latte e formaggio
No full textFrequenza (doppia o tripla) e sistema (convenzionale o robotizzato) di mungitura sono fattori di gestione aziendale potenzialmente in grado di influenzare la produzione di latte. Nella realtà produttiva, i formaggi ottenuti secondo questi differenti regimi di mungitura non evidenziano differenze significative in termini compositivi
Calcolo della resa di caseificazione a Grana Padano mediante una formula di previsione: applicazione in un caseificio di piccole dimensioni
No full textGrana Padano yield obtained at a cheese factory was directly determined and calculated using a formula adopting two parameters: protein and fat content of the vat milk. Twenty cheese makings were controlled during the autumn-winter period. Actual and calculated yields showed exactly the same value (8.12 kg of cheese/100 kg vat milk)
Significance of furosine index in Taleggio cheese making
No full textthe furosine (FUr) level of taleggio
cheese was investigated with respect
to different cheese-making parameters
used in 11 factories. taleggio
made from raw milk according to traditional
cheese-making and submitted
to continuous-flow pasteurization (72°-
74°c/15 s) had a mean FUr level of
8.1 mg/100 g protein (n=6). this level
was mainly affected by the amount of
starter culture, composition of growth
medium and ripening time. When additional
batch heat treatment was applied to pasteurized milk, the corresponding
cheese showed a FUr value
about 2 mg/100 g protein higher. A further
significant increase was observed
in cheese samples manufactured from
milk heated by injecting steam through
a pipe (mean value 20.3 mg/100 g protein;
n=5). In these cases, the major effect
on the FUr level was exerted by
processing conditions used in batch
or steam heating of the milk. Analyses
of commercial taleggio cheese demonstrated
that 21 out of 22 samples had a
FUr value consistent with the cheesemaking
technology described in the
product specifications
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