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Potential of Nanotechnology in Dairy Processing: A Review
Published in Megh R Goyal, Sustainable Biological Systems for Agriculture, 2018
Triglycerides are the major components (98%) of milk fat.69 Milk fat can be distinguished based on the functional and physical properties during fractionation process. The major functional properties considered in the milk fat are melting point and crystallization behavior, which gives different composition to the triglycerides. Hence, milk fat fractions could be used in encapsulation process with defined melting point.68 Milk fat is also used for encapsulating lipophilic bioactive compounds in food matrices. Encapsulation of protease enzyme in milk fat improved cheese ripening rate compared to the control cheese.38 Milk fat was used in encapsulation of a-tocopherol in emulsion-based delivery vehicle in which it was used as an antioxidant against degradation.90 Milk fat has found many applications in encapsulation of lipophilic compounds such as: flavor compounds, antimicrobials compounds, minerals, and vitamins.
The concentration and prevalence of potentially toxic elements (PTEs) in cheese: a global systematic review and meta-analysis
Published in International Journal of Environmental Health Research, 2022
Zahra Hashami, Negar Chabook, Fardin Javanmardi, Reza Mohammadi, Moein Bashiry, Amin Mousavi Khaneghah
Cheese ripening is one of the most significant manufacturing phases since the intermediate product, known as fresh cheese, experiences physical, chemical, microbiological, and enzymatic changes that give the product the ideal sensory properties, transforming it into cured cheese. Aside from a decrease in water activity, the ripening process results in various mineral and trace element changes. Indeed, investigations have shown changes in cheeses’ mineral and PTE composition throughout ripening (Amer et al. 2021; de Oliveira Filho et al. 2022). Changes during the ripening period, like proteolysis or microbial activity, increase Pb content which is compatible with other research (Ayar et al. 2009). Moreno-Rojas et al. (2010) investigated PTE levels in Spanish cheeses. Their study divided the cheeses into two categories: fresh ones that had not yet ripened (22.8%) and ripened ones (77.2%). Similarly, Pb concentration significantly varied between fresh and ripened cheeses, so soft cheeses had a higher concentration value (Moreno-Rojas et al. 2010).