| 1. |
- Johansson, Monika, et al.
(författare)
-
Relation between αS1-casein content and coagulation properties of milk from Swedish dairy goats
- 2015
-
Ingår i: Open Food Science Journal. - : Bentham Science Publishers Ltd.. - 1874-2564. ; 9, s. 1-4
-
Tidskriftsartikel (refereegranskat)abstract
- High frequency of Swedish Landrace goats are the carriers of a mutation, where the affected goats are not able to produce αS1-casein (αS1-CN) in the milk. As a consequence the lack of this protein is connected to lower cheese yield. The aim of this study was thus to determine the relationship between the αS1-CN content and coagulation properties of milk from Swedish Landrace goats. Milk samples from 62 dairy goats from two herds were analysed. As many as 44% goats showed low or no production of αS1-CN. Only 24% of the investigated goats showed high production of this protein. The coagulation properties of milk from the dairy goats were clearly influenced by the concentration of αS1-CN. The milk from low level αS1-CN animals resulted in 15% longer coagulation time and 60% weaker gels compared to the gel firmness of the high expressing group. The coagulation time was strongly associated with the pH of the milk (p<0.001), where the milk with low αS1-CN content had higher pH. Further, goat milk with low levels of αS1-CN was shown to have significantly lower total protein (p<0.05) compared to milk from high expressing αS1-CN goats.
|
|
| 2. |
- Nolsøe, Helgi, 1951, et al.
(författare)
-
Application of Filtration to Recover Solubilized Proteins During pH-Shift Processing of Blue Whiting (Micromesistius poutassou); Effects on Protein Yield and Qualities of Protein Isolates
- 2011
-
Ingår i: The Open Food Science Journal. - : Bentham Science Publishers Ltd.. - 1874-2564. ; 5, s. 1-9
-
Tidskriftsartikel (refereegranskat)abstract
- Previous studies of the pH-shift protein isolation process have shown that substantial amounts of solubilized proteins can be trapped in the sediments formed in the first centrifugation step of this process. As a strategy to improve the protein yield during pH-shift processing, the aim of this study was to evaluate how filtration as an alternative to centrifugation in the first separation step of pH-shift processing of blue whiting affected proteins yield and protein isolate characteristics (basic composition, polypeptide profiles, surimi gel quality and color attributes). The study comprised both the acid and alkaline versions of the method, and also fresh as well as frozen fish raw material. Results showed that the replacement of centrifugation with filtration substantially improved the protein yield by from about 38% to 62%, but also reduced the removal of lipid. There were no significant effects on gel quality. Protein isolates from fresh raw material were about 5 % whiter and frozen raw materials about 3% whiter with centrifugation as compared to filtration in the pHshift process. For surimi from fresh raw material centrifugation gave about 2 % whiter gels, while the gels from frozen raw material were about 3% whiter for filtered compared to centrifuged material. The whitest isolates and gels were obtained with acid processing of fresh blue whiting. Slight proteolytic breakdown resulting in fragments of 83 and 152 kDa was however noted with the acid process, especially when centrifugation was used.
|
|
| 3. |
- Olsson, Annika, et al.
(författare)
-
Risk Management and Quality Assurance through the Food Supply Chain – Case Studies in the Swedish Food Industry
- 2008
-
Ingår i: Open Food Science Journal. - : Bentham Science Publishers Ltd.. - 1874-2564. ; 2, s. 49-56
-
Tidskriftsartikel (refereegranskat)abstract
- Processed food and eating out of the home are increasing phenomena, which presents new business opportunities for food manufacturers. However, the new food products require increased quality and safety, and thereby a more controlled distribution. The overall purpose of the research presented in this article is to describe the food supply chain from a critical context point of view in order to highlight the risks and the traceability issues. The paper expands previous discussions regarding critical control points into a critical context perspective in traceability in food supply chains. The initial part of the study is based on a literature review in the area of traceability combined with a number of related search words. A number of case studies have been carried out in order to map the food supply chains and better understand consumer standpoints. This paper describes how the system for distribution of food from manufacturer to end-user operates in Sweden. The chains studied all showed critical contexts. The paper suggests attitudinal changes towards overall supply chain responsibility, better resource utilisation and increased knowledge among actors. Furthermore it suggests supply chain actors to better integrate consumer insights on food safety perceptions in order to create value.
|
|
