scholarly journals Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends

2021 ◽  
Vol 58 (04) ◽  
pp. 1359-1365
Author(s):  
Nabila Gulzar
Keyword(s):  
Organic Acids ◽  
Significant Variation ◽  
High Performance ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Technological Properties ◽  
The Difference ◽  
Oil Formation ◽  
New Strategies

Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chemical composition, proteolysis, intact casein and organic acids contents. The rate of proteolysis (pH 4.6-soluble and TCA-soluble nitrogen) was rapid in PCB made with higher level of four months ripened Cheddar cheese. Electrophoresis (Urea PAGE) and High Performance Liquid Chromatography (HPLC) analysis indicated reduced intact casein in PCB that has higher level of aged (4 months) Cheddar cheese. Mean abundances indicated significant change in organic acid contents of PCB. In conclusion, significant variation was observed for proteolysis, intact casein and organic acids production with the difference in percentages and ages of cheeses. The prevalence of a comparatively large amount of variability in technological properties of Pizza cheese was confirmed. This blending of cheeses provides new insight to cheese industries which directs new strategies to improve the characteristics of Pizza cheese.

scholarly journals Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Amaal Mohammed Alhelli ◽  
Nameer Khairulla Mohammed ◽  
Eilaf Suliman Khalil ◽  
Anis Shobirin Meor Hussin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Validity And Reliability ◽  
Overall Acceptability ◽  
Ripening Time ◽  
Significant Difference ◽  
The Difference ◽  
The Ideal

AbstractCheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3 months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

scholarly journals Optimizing the Acceleration of Cheddar Cheese Ripening Using Response Surface Methodology by Microbial Protease Without Altering Its Quality Features

2020 ◽  
Author(s):  
Amaal Alhelli ◽  
Nameer Mohammed ◽  
Anis Meor Hussin
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Validity And Reliability ◽  
Overall Acceptability ◽  
Ripening Time ◽  
Significant Difference ◽  
The Difference ◽  
The Ideal

Abstract Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the significant factors such as protease purification factor (PF), protease concentration and ripening time were optimized via the response surface methodology (RSM). The ideal accelerated Cheddar cheese environment consisted of 3.12 PF, 0.01% (v/v) protease concentration and 0.6/3months ripening time at 10 °C. The RSM models was verified to be the most proper methodology for the maintain of chosen Cheddar cheese. Under this experimental environment, the pH, acid degree value (ADV), moisture, water activity (aw ), soluble nitrogen (SN)%, fat and overall acceptability were found to be 5.4, 6.6, 35%, 0.9348, 18.8%, 34% and 13.6,, respectively of ideal Cheddar cheese. Furthermore, the predicted and experimental results were in significant agreement, which confirmed the validity and reliability of the suggested method. In spite of the difference between the ideal and commercial Cheddar cheese in the concentration of some of amino acids and free fatty acids, the sensory evaluation did not show any significant difference in aroma profile between them.

scholarly journals Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

2022 ◽  
Vol 12 ◽  
Author(s):  
Yu’ang Xue ◽  
Fengxian Tang ◽  
Wenchao Cai ◽  
Xinxin Zhao ◽  
Wen Song ◽  
...  
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Bacterial Diversity ◽  
Bacterial Flora ◽  
Relative Content ◽  
Rrna Gene ◽  
Depth Analysis ◽  
The Difference ◽  
Fermented Grains

Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the bacterial diversity in Dacha and Ercha fermented grains of Fen flavor Baijiu has not been reported. In the present study, the structure and diversity of bacteria communities within fermented grains of Fen flavor Baijiu were analyzed and evaluated using MiSeq platform’s HTS with a sequencing target of the V3-V4 region of the 16S rRNA gene. Through the analysis of physical and chemical indexes and electronic senses, the relationship between bacterial flora, organic acid, taste, and aroma in fermented grains was clarified. The results indicated that Lactobacillus was the main bacteria in Dacha, and the mean relative content was 97.53%. The bacteria within Ercha samples were Pseudomonas and Bacillus, mean relative content was 37.16 and 28.02%, respectively. The diversity of bacterial communities in Ercha samples was significantly greater than that in Dacha samples. The correlation between Lactobacillus and organic acids, especially lactic acid, led to the difference between Dacha and Ercha organic acids, which also made the pH value of Dacha lower and the sour taste significantly higher than Ercha. Lactobacillus was significantly positively correlated with a variety of aromas, which made Dacha the response value of aromas higher. In addition, Bacillus had a significant positive correlation with bitterness and aromatic compounds, which led to a higher response value of bitterness in Ercha and made it present an aromatic aroma. This study provides an in-depth analysis of the difference between different stages of Fen flavor Baijiu, and theoretical support for the standard production and improvement in quality of Fen flavor Baijiu in the future.

scholarly journals Identification and quantification of Cyanotoxins in Lake and household water around Lake Victoria, Kenya

2020 ◽  
Author(s):  
Lilian Otoigo
Keyword(s):  
Significant Variation ◽  
High Performance ◽  
Enzyme Assay ◽  
Lake Victoria ◽  
Statistical Significance ◽  
Assay Method ◽  
Household Water ◽  
Insight Into ◽  
Riparian Communities

Cyanobacteria are single-celled algae that thrive in warm and nutrient rich water bodies. They can produce different kinds of toxins called cyanotoxins that can affect the liver. Cyanobacteria have been reported in Lake Victoria, which is an important source of drinking water for the riparian communities. This is as a result of eutrophication in Lake Victoria increasing the levels of cyanobacteria in the Nyanza Gulf. The purpose of this study was to identify and quantify microcystins in household and Lake Victoria water in Nyanza Gulf. In a longitudinal study adopting experimental design, six beaches were studied and 127 samples collected monthly from both households and beaches over six months. Cyanobacterial levels were determined using an enzyme assay method (PP2A) and microcystin strains identified using High Performance Liquid Chromatography (HPLC). Two-way ANOVA was done to determine statistical significance of microcystins. The results showed that all beaches were eutrophic resulting in flourishing of cyanobacteria. 84% of water samples contained microcystins. Concentration of microcystins was 3.44g/L. Microcystin RR (MC-RR) is the most abundant cyanotoxins followed by Microcystin YR (MC-YR) and Microcystin LR (MC-LR) is the least abundant in the Nyanza Gulf. There was significant variation between different beaches and different months (ANOVA: F=12.09, p<0.0005). This information provides an insight into the quality of Lake Victoria water for drinking based on quantities of microcystins in the sampled water. The study recommends regular monitoring of cyanobacterial cells in the lake water.

scholarly journals Quality Control Methodology and Their Application in Analysis on HPLC Fingerprint Spectra of Herbal Medicines

2012 ◽  
Vol 2012 ◽  
pp. 1-12 ◽  
Author(s):  
Zou Hua-Bin ◽  
Du Ai-Qin ◽  
Zhang Xin-Ling ◽  
Wei Pei-Hai ◽  
Lu Wei-Jie ◽  
...  
Keyword(s):  
Quality Control ◽  
Significant Variation ◽  
High Performance ◽  
Herbal Medicines ◽  
Principal Component ◽  
Similarity Analysis ◽  
Active Components ◽  
Hplc Fingerprint ◽  
Control Methodology

As traditional Chinese medicine (TCM) is gradually accepted by many countries, people pay much attention to the quality of herbal medicines. Because of the significant variation in active components in them, the quality control of herbal medicines is a very important issue. Nowadays, high-performance liquid chromatography (HPLC) fingerprint spectra (FPS) are widely used in identification and quality control of herbal medicines. This paper will analyze the methodology and their application in identifying and evaluating herbal medicines by means of HPLC FPS, which includes simple comparing, clustering, principal component analysis (PCA), and similarity analysis methods.

scholarly journals Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1581
Author(s):  
Maja Mikulic-Petkovsek ◽  
Robert Veberic ◽  
Metka Hudina ◽  
Zala Zorenc ◽  
Darinka Koron ◽  
...  
Keyword(s):  
Vitamin C ◽  
Organic Acids ◽  
High Performance ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Ripening Period ◽  
Phenolic Components ◽  
Optimal Harvest ◽  
Colour Parameters

We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at full ripeness) were sampled at six weekly intervals and the contents of sugars, vitamin C, organic acids and phenolic components were analysed by high performance liquid chromatography combined with mass spectrometry. The colour parameters, total soluble solids and weight of the fruits were also measured. The results showed that the fruits at the last sampling had a significantly lower fruit weight and higher soluble solids. ‘Cacanska Bestrna’ had the highest fruit weight and vitamin C content (11.43 mg/100 g). The main sugars in blackberries were fructose (13.8–33.4 g/kg FW) and glucose (13.0–33.2 g/kg FW). ‘Loch Ness’ and ‘Navaho’ had a sweeter taste since they had the highest ratio of sugars and acids (S/A approx. 5.8) and ‘Smoothstem’ and ‘Thornfree’ had the sourest taste, with a ratio of S/A 2.5. Blackberries harvested at the first two samplings had lower anthocyanin contents than fruits from later sampling times. There were no significant differences in the content of flavonols, ellagitannins, flavanols or hydroxycinnamic acids during the ripening period. The content of vitamin C in the fruits did not change among samplings, but the fruits had a higher content of organic acids at the first two or three samplings. The results may be useful for both the processing industry and growers to set quality standards for each variety and to determine the optimal harvest time.

Letter to the Editor: The Continuing Challenge of Evaluating RSD Impairment and Disability

1998 ◽  
Vol 3 (5) ◽  
pp. 8-10
Author(s):  
Robert L. Knobler ◽  
Charles N. Brooks ◽  
Leon H. Ensalada ◽  
James B. Talmage ◽  
Christopher R. Brigham
Keyword(s):  
Disability Evaluation ◽  
Body Part ◽  
Loss Of Function ◽  
Regulatory Requirements ◽  
Major Cardiac Event ◽  
Clinical Scenarios ◽  
Impairment Score ◽  
Occupational Activities ◽  
The Difference

Abstract The author of the two-part article about evaluating reflex sympathetic dystrophy (RSD) responds to criticisms that a percentage impairment score may not adequately reflect the disability of an individual with RSD. The author highlights the importance of recognizing the difference between impairment and disability in the AMA Guides to the Evaluation of Permanent Impairment (AMA Guides): impairment is the loss, loss of use, or derangement of any body part, system, or function; disability is a decrease in or the loss or absence of the capacity to meet personal, social, or occupational demands or to meet statutory or regulatory requirements because of an impairment. The disparity between impairment and disability can be encountered in diverse clinical scenarios. For example, a person's ability to resume occupational activities following a major cardiac event depends on medical, social, and psychological factors, but nonmedical factors appear to present the greatest impediment and many persons do not resume work despite significant improvements in functional capacity. A key requirement according to the AMA Guides is objective documentation, and the author agrees that when physicians consider the disability evaluation of people, more issues than those relating to the percentage loss of function should be considered. More study of the relationships among impairment, disability, and quality of life in patients with RSD are required.

COMBINATORIAL POLYNOMIALLY COMPUTABLE CHARACTERISTICS OF SUBSTITUTIONS AND THEIR PROPERTIES

2020 ◽  
Vol 7 (2) ◽  
pp. 34-41
Author(s):  
VLADIMIR NIKONOV ◽  
◽  
ANTON ZOBOV ◽  
Keyword(s):  
Mathematical Expectation ◽  
Point Of View ◽  
Small Range ◽  
Computational Point ◽  
Wide Range ◽  
Bijective Function ◽  
The Difference ◽  
Element Base ◽  
Selection Of

The construction and selection of a suitable bijective function, that is, substitution, is now becoming an important applied task, particularly for building block encryption systems. Many articles have suggested using different approaches to determining the quality of substitution, but most of them are highly computationally complex. The solution of this problem will significantly expand the range of methods for constructing and analyzing scheme in information protection systems. The purpose of research is to find easily measurable characteristics of substitutions, allowing to evaluate their quality, and also measures of the proximity of a particular substitutions to a random one, or its distance from it. For this purpose, several characteristics were proposed in this work: difference and polynomial, and their mathematical expectation was found, as well as variance for the difference characteristic. This allows us to make a conclusion about its quality by comparing the result of calculating the characteristic for a particular substitution with the calculated mathematical expectation. From a computational point of view, the thesises of the article are of exceptional interest due to the simplicity of the algorithm for quantifying the quality of bijective function substitutions. By its nature, the operation of calculating the difference characteristic carries out a simple summation of integer terms in a fixed and small range. Such an operation, both in the modern and in the prospective element base, is embedded in the logic of a wide range of functional elements, especially when implementing computational actions in the optical range, or on other carriers related to the field of nanotechnology.

INFLUENCE OF DICARBOXYLIC ACIDS ON SOWING QUALITY OF SPRING BARLEY

1970 ◽  
pp. 22-25
Author(s):  
N. N. Loy ◽  
S. N. Gulina
Keyword(s):  
Organic Acids ◽  
Spring Barley ◽  
Dose Range ◽  
Dicarboxylic Acids ◽  
Rotary Machine ◽  
Working Solution ◽  
Negative Effect ◽  
Sprouted Seeds

The effect of presowing seed treatment on various concentrations of dicarboxylic (organic) acids on the sowing characteristics of spring barley has been studied. Seeds were treated with organic acids obtained by exposing cuttings to the radiation with a dose of 100 kGy and consequent hydrolysis, in concentrations: 1•10-7 %; 1•10-9; 1•10-11; 1•10-13 and 1•10-15 % on a laboratory rotary machine RVO-64 for one day before laying for germination. Distilled water was used for the control case. The rate of application of the working solution calculated as 10 liters / ton of seeds. Seeds were germinated in filter paper rolls in accordance with GOST 12038-84 requirements. The temperature was maintained at +24 ° C in the thermostat where the glasses with rolls were placed. For determination of germinative power and laboratory germination the sprouted seeds were evaluated after three and seven days, respectively. In laboratory experiments it was established that the treatment of barley seeds of varieties Zazersky 85, Nur and Vladimir with organic acids (OK) in different concentrations had both a stimulating and a negative effect. On the Zazersky 85 variety, in variants with acid concentrations of 1•10-9 and 1•10-11, an increase in germination energy (EP) by 2-4% and a significant decrease (by 3-4%) of laboratory germination (LV) of barley seeds were noted. On the Nur variety, the increase in EP was observed at 4% (concentration 1•10-11), LV and seed growth force (CPC) by 2-7% at a concentration of 1•10-7 and in the dose range 1•10-11 - 1•10-14 compared to the control values. On the grade of Vladimir, an increase in EP, LV, and CPC was found to increase by 1-6% at concentrations OK 1•10-7 and 1•10-13. It was shown that the treatment of seeds with acids led to an increase in the length of the germ in all studied varieties (by 3-9%) and dry biomass of 7-day-old seedlings - by 3-6%. Consequently, the treatment of seeds with a mixture of dicarboxylic acids has a stimulating effect on the sowing quality of spring barley.

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