| 1. |
- Bannak Gedara, Shishanthi Jayarathna, et al.
(författare)
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Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage
- 2022
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Ingår i: Food Chemistry: X. - : Elsevier BV. - 2590-1575. ; 14
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Tidskriftsartikel (refereegranskat)abstract
- Physicochemical, microbiological, and organoleptic properties were evaluated for probiotic stirred yogurts with plant pigments; 10% Hibiscus, 4% Turmeric, 6% Spinach, and 4% Blue pea, over 14 days at 4. compared to the colorless control. The color of yogurts were stable without sedimentation or adverse effect on physicochemical or sensory properties, although an increase of L* value observed over the storage. The microbial analysis confirmed the viability of probiotics (>9 logs CFU/mL) in all yogurts over the storage. Turmeric added yogurt resulted in the highest b* value, total phenolic content (72.6 mg GAE/L) and sensory score for color, while spinach added yogurt ranked the lowest in flavor at the end of storage. Results demonstrated the color stability of studied plant pigments in stirred yogurt with varying physicochemical and sensory properties. Addition of natural colorant in yogurt is recommended. Improved methods for extracting pigments and their health effects should be further examined.
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| 2. |
- Bernes, Gun, et al.
(författare)
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Forskning pågår - från foder till ost
- 2018
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Ingår i: Nytt / Sveriges lantbruksuniversitet, Institutionen för norrländsk jordbruksvetenskap.
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Annan publikation (populärvet., debatt m.m.)abstract
- I ett samarbete mellan Norrmejerier, Växa Sverige och institutioner vid SLU i Umeå och i Uppsala pågår tre sammanlänkade projekt där vi studerar hur ostens kvalitet påverkas av olika faktorer, från gård till mejeri. De bakterier och andra mikroorganismer som finns i foder, mjölk och ost studeras särskilt noga. Vi vill bland annat veta vad mikrofloran har för inverkan på ostens lagringstid och på dess smak och konsistens.
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| 3. |
- Jayarathna, Shishanthi, et al.
(författare)
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Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant-based stabilizer in set yoghurt production?
- 2024
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Ingår i: Food Science and Nutrition. - 2048-7177. ; 12, s. 2195-2201
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Tidskriftsartikel (refereegranskat)abstract
- The incorporation of plant-derived stabilizers in food processing and preservation has gained considerable industrial interest. The leaf extract of Neolitsea involucrate, Dawul Kurundu (DK), has proven to be a potent plant-derived stabilizing agent in the food industry. However, the potential of utilizing DK leaf extract in the dairy industry has not yet been proven. Thus, the feasibility of incorporating DK leaf extract in set yoghurt production by assessing its physicochemical, sensory, proximate composition, minerals (calcium and phosphorous), and microbial (Escherichia coli, yeast, and mold) quality parameters during storage at 4 degrees C up to 21 days was assessed. DK leaf aqueous extracts of 0.4% w/v (T2), 0.6% w/v (T3), and 0.8% w/v (T4) were used for testing with the control sample, 0.6% gelatin (T1). Compared to T1, there were no differences in color, taste, texture, and mouthfeel in all DK leaf extract-incorporated yoghurts, demonstrating the suitability of using DK leaf extract to replace the gelatin. A decreasing pattern of pH value was observed during 21 days of the storage period in all treatments, whereas total titratable acidity increased significantly with time. Furthermore, the lowest syneresis value was obtained by T4, demonstrating ideal stabilizing properties at higher incorporation levels. The proximate, mineral, and microbial compositions of all treatments showed no significant difference compared to the control. Therefore, overall results revealed that the 0.8% w/v level of DK leaf extract incorporation (T4) could be used as a potent stabilizer in set yoghurt production by allowing the possibility of replacing the gelatin without compromising its organoleptic properties. Improved and efficient methods for extracting the DK leaf extracts by focusing on their potential functional and health effects should be further examined.
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| 4. |
- Jayarathna, Shishanthi, et al.
(författare)
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Development and characterization of biocomposite films using banana pseudostem, cassava starch and poly(vinyl alcohol): A sustainable packaging alternative
- 2024
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Ingår i: Carbohydrate Polymer Technologies and Applications. - 2666-8939. ; 7
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Tidskriftsartikel (refereegranskat)abstract
- To meet the need for sustainable packaging, we introduce a novel biocomposite film consisting of banana pseudostem, cassava starch, and poly(vinyl alcohol). We aimed to evaluate the optimal biocomposite film composition, which is characteristic for packaging materials. Using the solvent casting method, we produced biocomposite films with varying proportions (10-40 % w/w) of the lignocellulosic component from both Sour and Ash Plantain banana pseudostems. The resulting biocomposite films were characterized for mechanical, chemical, thermal, water absorption, gas permeability, and morphological properties. At the 25 % lignocellulosic level, a notable drop (P < 0.05) in tensile strength and elongation was observed, while water absorption increased, and gas permeability decreased. Fourier Transform Infrared Spectroscopy analysis revealed insights into the structural attributes of lignocellulosic composites. Thermogravimetric analysis indicated an onset temperature of 120 degree celsius for thermal degradation, confirming the biocomposite's thermal stability. A fundamental discovery emerged with the optimal composition at a 30 % pseudostem powder inclusion, offering an exceptional balance of tensile strength, elongation at break, water absorption, and gas permeability. This breakthrough holds significant implications for eco-friendly biocomposite films, particularly in food packaging. Future work may be undertaken to further explore banana pseudostems' potential in creating biocomposite films with advanced functionalities and their broader applications, including characterizations.
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| 5. |
- Priyashantha, Hasitha, et al.
(författare)
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A matter of concentration
- 2019
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Ingår i: Dairy Industries International. - 0308-8197. ; 84, s. 33-34
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Tidskriftsartikel (populärvet., debatt m.m.)
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| 6. |
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| 7. |
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| 8. |
- Priyashantha, Hasitha, et al.
(författare)
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Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese
- 2021
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Ingår i: Dairy. - : MDPI AG. - 2624-862X. ; 2, s. 336-355
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Tidskriftsartikel (refereegranskat)abstract
- The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.
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| 9. |
- Priyashantha, Hasitha, et al.
(författare)
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Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part I. Effect of dairy farming system
- 2021
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Ingår i: Journal of Dairy Science. - : Elsevier. - 0022-0302 .- 1525-3198. ; 104:8, s. 8582-8594
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Tidskriftsartikel (refereegranskat)abstract
- This study was part of a larger project that aimed to understand the causes for increasing variation in cheese ripening in a cheese-producing region in northern Sweden. The influence of different on-farm factors on raw milk composition and properties was investigated and is described in this paper, whereas the monthly variation in the milk quality traits during 1 yr is described in our companion paper. The dairy farming systems on a total of 42 dairy farms were characterized through a questionnaire and farm visits. Milk from farm tanks was sampled monthly over 1 yr and analyzed for quality attributes important for cheese making. On applying principal component analyses to evaluate the variation in on-farm factors, different types of farms were distinguished. Farms with loose housing and automatic milking system (AMS) or milking parlor had a higher number of lactating cows, and predominantly Swedish Holstein (SH) breed. Farms associated with tiestalls had a lower number of lactating cows and breeds other than SH. Applying principal component analyses to study the variation in composition and properties of tank milk samples from farms revealed a tendency for the formation of 2 clusters: milk from farms with AMS or a milking parlor, and milk from farms with tiestall milking. The interaction between the milking system, housing system, and breed probably contributed to this grouping. Other factors that were used in the characterization of the farming systems only showed a minor influence on raw milk quality. Despite the interaction, milk from tiestall farms with various cow breeds had higher concentrations (g/100 g of milk) of fat (4.74) and protein (3.63), and lower lactose concentrations (4.67) than milk from farms with predominantly SH cows and AMS (4.32, 3.47, and 4.74 g/100 g of milk, respectively) or a milking parlor (4.47, 3.54, and 4.79 g/100 g of milk, respectively). Higher somatic cell count (195 × 103/mL) and lower free fatty acid concentration (0.75 mmol/100 g of fat) were observed in milk from farms with AMS than in milk from tiestall systems (150 × 103/mL and 0.83 mmol/100 g of fat, respectively). Type of farm influenced milk gel strength, with milk from farms with predominantly SH cows showing the lowest gel strength (65.0 Pa), but not a longer rennet coagulation time. Effects of dairy farming system (e.g., dominant breed, milking system, housing, and herd size) on milk quality attributes indicate a need for further studies to evaluate the in-depth effects of farm-related factors on milk quality attributes.
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| 10. |
- Priyashantha, Hasitha, et al.
(författare)
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Composition and properties of bovine milk: A study from dairy farms in northern Sweden; Part II. Effect of monthly variation
- 2021
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Ingår i: Journal of Dairy Science. - : Elsevier. - 0022-0302 .- 1525-3198. ; 104:8, s. 8595-8609
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Tidskriftsartikel (refereegranskat)abstract
- This study investigated the influence of monthly variation on the composition and properties of raw farm milk collected as part of a full-scale cheese-making trial in a region in northern Sweden. In our companion paper, the contribution of on-farm factors to the variation in milk quality attributes is described. In total, 42 dairy farms were recruited for the study, and farm milk samples were collected monthly over 1 yr and characterized for quality attributes of importance for cheese making. Principal component analysis suggested that milk samples collected during the outdoor period (June–September) were different from milk samples collected during the indoor period. Despite the interaction with the milking system, the results showed that fat and protein concentrations were lower in milk collected during May through August, and lactose concentration was higher in milk collected during April through July than for the other months. Concentrations of free fatty acids were generally low, with the highest value (0.86 mmol/100 g of fat) observed in February and the lowest (0.70 mmol/100 g of fat) observed in June. Plasmin and plasminogen-derived activities varied with sampling month without a clear seasonal pattern. The pH of farm tank milk ranged from 6.60 to 6.82, with the lowest and highest values in September and February, respectively. The highest somatic cell count was observed in August (201 × 103 cells/mL) and the lowest in April (143 × 103 cells/mL). The highest value of gel strength, was recorded in December (88 Pa) and the lowest in July (64 Pa). Rennet coagulation time and gel strength were inversely correlated, with the lowest rennet coagulation time value observed in December. Orthogonal projections to latent structures (OPLS) and discriminant analysis adaptation of OPLS identified casein micelle size and total proteolysis as the milk quality attributes with major responses to sampling month, with smaller casein micelle size and higher total proteolysis associated with the outdoor months. Using discriminant analysis adaptation of OPLS to further investigate causes behind the variation in milk traits revealed that there were factors in addition to feeding on pasture that differed between outdoor and indoor months. Because fresh grass was seldom the primary feed in the region during the outdoor period, grazing was not considered the sole reason for the observed difference between outdoor and indoor periods in raw milk quality attributes.
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| 11. |
- Priyashantha, Hasitha, et al.
(författare)
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Computed tomography (CT) scanning to visualize eye formation and internal structure in Grevé cheese
- 2024
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Ingår i: Heliyon. - : Elsevier Ltd. - 2405-8440. ; 10:13
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Tidskriftsartikel (refereegranskat)abstract
- The size and distribution of the eyes play a crucial role for the sensory attributes, aesthetic value and quality of the cheese. This article focuses on investigating the feasibility of using computed tomography (CT) scanning as a non-destructive tool to observe early-stage eye formation in Grevé cheese within an industrial trial. It is crucial to achieve a perfect combination of small and big sized eyes, evenly distributed within the cheese wheel, without having cracks/splits for optimal quality. Such variations could be visualized using CT-scanning of cheeses at a young and mature stage by providing high-resolution, three-dimensional CT-scanning images of the cheese's internal structure, without the need for physical dissection. Further, the distribution of eyes, their shape and number, could be visualized and compared for the same cheese scanned at young and mature stages. Thus, the importance of monitoring eye formation through non-destructive techniques is emphasized to ensure consistent product quality.
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| 12. |
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| 13. |
- Priyashantha, Hasitha, et al.
(författare)
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Determining the end-date of long-ripening cheese maturation using NIR hyperspectral image modelling: A feasibility study
- 2021
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Ingår i: Food Control. - : Elsevier BV. - 0956-7135 .- 1873-7129. ; 130
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Tidskriftsartikel (refereegranskat)abstract
- Near-infrared (874–1734 nm) hyperspectral (NIR-HS) imaging, coupled with chemometric tools, was used to explore the relationship between spectroscopic data and cheese maturation. A predictive tool to determine the end-date of cheese maturation (E-index, in days) was developed using a set of 425 NIR-HS images acquired during industrial-scale cheese production. The NIR-HS images were obtained by scanning the cheeses at 14, 16, 18 and 20 months of ripening, before a final sensorial assessment in which all cheeses were approved by 20 months. Regression modelling by partial least squares (PLS) was used to explore the relationship between average spectra and E-index. The best PLS model achieved 69.6% accuracy in the prediction of E-index when standard normal variate (SNV) correction and mean centring pre-processing were applied. Thus, NIR-HS image modelling can be useful as a complementary tool to optimise the logistics/efficiency of cheese ripening facilities by rapid and non-destructive prediction of the end-date of ripening for individual cheeses. However, the commercial application will require future improvements in the predictive capacity of the model, e.g. for larger datasets and repetitive scans of cheeses on random occasions.
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| 14. |
- Priyashantha, Hasitha
(författare)
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Development of a non-destructive tool for quality assurance of cheese ripening
- 2021
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Annan publikation (populärvet., debatt m.m.)abstract
- There is a drive towards automation and continuous quality control of cheeses through real-time analysis during the ripening process. Development of novel technologies enable this trend. We present two potential applications of NIR-hyperspectral (NIR-HS) imaging that can be used in cheese ripening facilities.
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| 15. |
- Priyashantha, Hasitha
(författare)
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Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp
- 2023
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Ingår i: NFS Journal. - 2352-3646. ; 31, s. 102-109
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Tidskriftsartikel (refereegranskat)abstract
- BackgroundProducing functional food by adding fruits or fruit pulps have attracted great attention. Simultaneously, buffalo milk is gaining an increasing demand as an alternative to cow milk. Thus, value addition and diversification of buffalo milk products have gained much commercial and research interest. Hence, we aimed to investigate the potentials of developing and characterizing probiotic enriched buffalo milk yogurts with bael fruit pulp using exopolysaccharides producing probiotic Lacticaseibacillus rhamnosus GG (LGG).MethodsFour types of buffalo milk yogurts were tested, e.g. fermenting with the yogurt starter culture only (e.g., control) and fermenting with the combination of yogurt starter culture and LGG with varying levels (w/v) of bael fruit pulp incorporations, i.e., 0%, 5% and 10%. Variation in pH, syneresis, hardness, probiotic viability and sensory attributes during 21 days of storage in 4 °C were assessed for all treatments.ResultsFermenting with LGG had a positive effect on post-acidification and syneresis rate compared to the control yogurt. Bael incorporation did not affect the post-acidification, but significantly decreased the level of syneresis at the end of storage. All probiotic formulations maintained LGG counts of >107 CFU/mL and the highest counts were observed in 5% (w/v) bael incorporated yogurt.ConclusionsResults confirmed the possibility of using buffalo milk yogurt as an ideal matrix to deliver LGG with promising probiotic capacity. The use of 5% bael incorporation provides an optimal combination for synbiotic product development.
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| 16. |
- Priyashantha, Hasitha
(författare)
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Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview
- 2024
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Ingår i: Animals. - 2076-2615. ; 14
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Forskningsöversikt (refereegranskat)abstract
- Simple Summary Nutritional interventions in ruminant livestock management is an essential step to achieving high quality meat and milk products for diversified and competitive global markets. The alterations of fat content, fatty acid profile, and the associated sensory properties of meat and milk have attracted much attention; they are accomplished with the managing of feeding systems and nutrition of ruminant diets. The literature has detailed various feed types and ingredients that facilitate the sustainable use of abundant, novel by-products, secondary products, non-conventional feedstuffs, or minimally processed biological materials within ruminant farming systems. Relevant to major feed ingredients is the knowledge of their macro- and micronutrients, as well as their bioactivity and functionality in meat and milk products. This review examines these and provides an overview of various concentrate feeds and forages that are fed to ruminants, and how they relate to the fat content and fatty acid profile of their meat and milk products. These insights will be valuable to those seeking to understand and adopt nutritional measures for the enhancement of domesticate ruminant meat and milk products.Abstract The meat and milk products from domesticated ruminants are important foods within a balanced diet, offering a rich source of energy, protein, fats, minerals, and vitamins. The sensorial properties of meat and milk are mainly linked to their fat content and fatty acid composition, which are influenced by the feeding background or nutrient composition of diets. While several studies have investigated the nutritional effects on the fat content and fatty acid profile of ruminant meat and milk, as well as their relationship with sensorial properties, a comprehensive overview of these effects is lacking. This paper summarises current literature and discusses changes to fatty acid composition (including omega-3 concentrations), fattiness, and associated quality traits of sheep, goat, beef cattle, alpaca, and llama meat that can be achieved by using different forages or feeds in a total mixed ration. Additionally, it presents the shelf life and nutritional value of meat, milk, and cheeses from the milk of dairy cattle, buffalo, goats, and sheep as influenced by a ruminant diet. Further advancement in these areas will promote the sustainability of ruminant production and its associated feeding systems in achieving premium quality animal-derived foods.
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| 17. |
- Priyashantha, Hasitha, et al.
(författare)
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Graduate student literature review : current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking
- 2021
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Ingår i: Journal of Dairy Science. - : American Dairy Science Association. - 0022-0302 .- 1525-3198. ; 104, s. 12173-12183
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Forskningsöversikt (refereegranskat)abstract
- Relationships between dairy farm practices, the composition and properties of raw milk, and the quality of the resulting cheese are complex. In this review, we assess the effect of farm factors on the quality of bovine raw milk intended for cheesemaking. The literature reports several prominent farm-related factors that are closely associated with milk quality characteristics. We describe their effects on the composition and technological properties of raw milk and on the quality of the resulting cheese. Cow breed, composite genotype, and protein polymorphism all have noticeable effects on milk coagulation, cheese yield, and cheese composition. Feed and feeding strategy, dietary supplementation, housing and milking system, and seasonality of milk production also influence the composition and properties of raw milk, and the resulting cheese. The microbiota in raw milk is influenced by on-farm factors and by the production environment, and may influence the technological properties of the milk and the sensory profile of certain cheese types. Advances in research dealing with the technological properties of raw milk have undoubtedly improved understanding of how on-farm factors affect milk quality attributes, and have refuted the concept of one milk for all purposes. The specific conditions for milk production should be considered when the milk is intended for the production of cheese with unique characteristics. The scientific identification of these conditions would improve the current understanding of the complex associations between raw milk quality and farm and management factors. Future research that considers dairy landscapes within broader perspectives and develops multidimensional approaches to control the quality of raw milk intended for long-ripening cheese production is recommended.
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| 18. |
- Priyashantha, Hasitha
(författare)
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Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle
- 2022
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Ingår i: Journal of Dairy Research. - 0022-0299 .- 1469-7629. ; 89, s. 419-426
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Tidskriftsartikel (refereegranskat)abstract
- This research paper assessed textural, microstructural, sensory and colour properties of set-yoghurts produced using milk from two indigenous cattle types, Thamankaduwa White (TW) and Lankan cattle (LC) compared to two generic cattle breeds, Friesian and Jersey. Instrumental texture profile (firmness, adhesiveness, cohesiveness and springiness), colour space (L* a* b*) and scanning electron micrographs of set-yoghurts during 21 d of storage (4 +/- 1 degrees C) were evaluated. Sensory quality attributes were evaluated with 40 untrained panellists using a five-point hedonic scale. Set-yoghurts prepared using indigenous cow milk showed higher (P < 0.05) firmness, cohesiveness and apparent viscosity values compared to those prepared using generic cow milk. As revealed by micrographs, set-yoghurts made from TW milk had lesser and smaller void spaces and a dense protein gel network than gels made from LC and the two generic breeds. The gel network made from Friesian milk showed a comparatively larger porous gel structure and thinner protein strands resulting in a weaker gel than other milk gels. The highest lightness (L*) and yellowness (b*) were observed from set-yoghurt produced from Friesian and LC milk, respectively. Set-yoghurts from TW milk had the highest (P < 0.05) sensory scores for all sensory attributes. The lowest sensory acceptance was recorded in set-yoghurt made from Friesian milk. Thus, milk from TW and LC is likely to be suitable in producing set-yoghurts with superior textural, microstructural and sensory properties, compared to milk from Jersey and Friesian. Our results suggest the merits of using indigenous cow milk in producing set-yoghurts and, thereby, prioritizing the preservation of the genetic pool of these indigenous breeds.
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| 19. |
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| 20. |
- Priyashantha, Hasitha, et al.
(författare)
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Impact of farm type and sampling month on the composition and properties of bovine milk in northern Sweden
- 2021
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Dairy farms in Northern Sweden were characterized to investigate the effect of on-farm factors and season on the variation in milk quality. Based on principal component analyses (PCA), two major types of dairy farming systems were observed. Type-1: Larger farms with loose housing using automatic milking system or milking parlour with predominantly Swedish Holstein (SH) breed. Type-2: Farms with a lower number of cows in tie-stalls with breeds other than SH. PCA of variation in composition and properties of the milk samples showed a tendency for the formation of two clusters based on these farming systems. The interrelated effect of the milking system and breed is likely to contribute to this distribution. Type of farm influenced the gel strength, probably reflecting differences in milk composition. Total proteolysis and casein micelle size were mainly influenced by sampling month, with smaller micelles and slightly higher proteolysis in outdoor compared to the indoor period. Season associated differences in raw milk are not merely linked to the variation in the amoun
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| 21. |
- Priyashantha, Hasitha
(författare)
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Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities
- 2020
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Ingår i: Fermentation. - : MDPI AG. - 2311-5637. ; 6
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Forskningsöversikt (refereegranskat)abstract
- Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.
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| 22. |
- Priyashantha, Hasitha, et al.
(författare)
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Interactive effects of casein micelle size and calcium and citrate content on rennet-induced coagulation in bovine milk
- 2019
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Ingår i: Journal of Texture Studies. - : Wiley. - 0022-4901 .- 1745-4603. ; 50, s. 508-519
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Tidskriftsartikel (refereegranskat)abstract
- Interactive effects of casein micelle size and milk calcium and citrate content on rennet-induced coagulation were investigated. Milk samples containing small (SM) and large (LM) micelles, obtained from individual Holstein cows, were modified by addition of calcium and/or citrate and milk coagulation properties were evaluated in a full factorial design. The results showed that LM milk had a higher relative proportion of casein, coagulated faster, and resulted in a stronger gel than SM milk. Addition of calcium slightly decreased casein micelle size, while addition of citrate slightly increased micelle size. Calcium addition resulted in a shorter coagulation time and the strongest gels, while citrate addition increased the coagulation time and resulted in the weakest gels. Addition of calcium and citrate in combination resulted in intermediate coagulation properties. The interactive effect of micelle size and citrate was significant for gel strength. Microstructural differences between the milk gels were consistent with the rheological properties, for example, the micrographs revealed that a more homogeneous network was formed when calcium was added, resulting in a stronger gel. A more inhomogeneous network structure was formed when citrate was added, resulting in a weaker gel. Thus, variations in casein micelle size and in calcium and citrate content influence rennet-induced coagulation in bovine milk. The calcium and citrate contents in Swedish milk have changed over time, whereby calcium content has increased and citrate content has decreased. In practical cheese making, calcium is added to cheese milk, most likely altering the role of inherent citrate and possibly influencing casein micelle size. The observed interaction effect between casein micelle size and citrate in this study, suggests that larger micelles with moderate citrate level will result in firmer gels, whereas a higher citrate content reduced gel strength more in case of large than SM. Since firmer gels are likely to retain more protein and fat than less firmer gels, this interaction effect could have implications in practical cheese production.
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| 23. |
- Priyashantha, Hasitha
(författare)
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Isolation, identification and characterization of Lactobacillus species diversity from Meekiri: traditional fermented buffalo milk gels in Sri Lanka
- 2021
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Ingår i: Heliyon. - : Elsevier BV. - 2405-8440. ; 7
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Tidskriftsartikel (refereegranskat)abstract
- Traditional fermented buffalo milk gel; Meekiri, is a popular buffalo milk-derived product in Sri Lanka. Predominantly, it is produced using the back-slopping (adding a small amount of the previous fermentate) technique, following the life-long traditions available at the cottage level. Hence, diverse and unclassified starter cultures are likely to be established across the varying geographical regions of Meekiri production. In the present study, we aimed to elucidate the diversity of lactic acid bacteria (LAB) and their characteristics including probiotic properties from major Meekeri production areas (n = 22) in Sri Lanka. Lactic acid bacteria was isolated from locally produced Meekiri samples (n = 23) and characterized based on morphological, biochemical, physiological profiles and potential of probiotic properties. The isolates revealed five different colony and cell morphologies and were classified as heterofermenters, homofermenters and facultative heterofermenters based on CO2 production using glucose. None of the isolates showed the ability to grow either at 5 °C or 0 °C, while 71 % and 100 % survival of the isolates were observed at 15 °C and 45 °C, respectively. Amplified ribosomal DNA restriction analysis (ARDRA) primarily grouped the isolates into three distinct clusters based on their DNA banding patterns. Subsequently, 16S rRNA sequencing of isolates revealed the presence of four species namely, Limosilactobacillus fermentum (n = 18), Latilactobacillus curvatus (n = 2), Lactobacillus acidophilus (n = 2) and Lactiplantibacillus plantarum (n = 1) and in the phylogenetic analysis, it was represented by four distinctive clades. All the isolated species demonstrated promising probiotic potential with antibiotic sensitivity, antimicrobial properties, bile acid tolerance and acid tolerance. In conclusion, traditional back-slopping Meekiri in Sri Lanka contains diverse LAB, with a negligible geographical variation at species-level. Our work provides a strong foundation and insights into future applications in starter culture development for the fermentation of buffalo's milk.
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| 24. |
- Priyashantha, Hasitha
(författare)
-
Kanelen ger mer än smak
- 2019
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Ingår i: Livsmedel i fokus. - 1652-912X. ; , s. 58-59
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Det finns många varianter av kanel men de mest vanliga kommersiella sorterna är Cassia (kinesisk kanel) och Ceylonkanel (också känd som äkta kanel). Egenskaperna för olika kanelsorter är dock väldigt olika. I den här artikeln har vi främst studerat fördelarna med Ceylonkanel.
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| 25. |
- Priyashantha, Hasitha, et al.
(författare)
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Milk Coagulation Properties - A Study on Milk Protein Profile of Native and Improved Cattle Breeds Types in Sri Lanka
- 2022
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Ingår i: Dairy. - : MDPI AG. - 2624-862X. ; 3, s. 710-721
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Tidskriftsartikel (refereegranskat)abstract
- This study was conducted to assess the variations of milk coagulation properties (MCP) among two native cattle types, e.g., Thamankaduwa White (TW), Lankan cattle (LC) and two improved cattle breeds, e.g., Friesian (FR) and Jersey (JS), in relation to distinctive milk protein compositions. MCP traits, including rennet coagulation time (RCT), curd firmness, meltability and yield, were measured. The milk protein profile of each breed/type was analyzed using capillary zone electrophoresis. Significant differences (p < 0.05) were observed among two native and improved cattle breeds/types in relation to RCT. Friesian and TW milk had the longest and shortest (p < 0.05) RCT, respectively. There was no significant difference in firmness among the four breeds/types. The highest (p < 0.05) coagulum yield was recorded for TW milk, followed by LC, JS and FR. TW milk had the highest (p < 0.05) meltability values. As revealed by the protein profiles, κ-casein concentration was significantly higher in TW milk compared to the other three breeds/types. None of the other milk protein fractions showed significant differences among the four breeds/types. The overall results indicate the superior MCP of TW milk, emphasizing the value of native breeds which could be exploited in the development of niche dairy products while supporting the conservation effort of the native cattle gene pool.
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| 26. |
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| 27. |
- Priyashantha, Hasitha, et al.
(författare)
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Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt
- 2021
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Ingår i: Journal of Food Processing and Preservation. - : Hindawi Limited. - 0145-8892 .- 1745-4549. ; 45
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Tidskriftsartikel (refereegranskat)abstract
- The demand for vegetable protein substitutes for animal protein is growing. Soy milk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soy milk was tested with several non-animal derived stabilizers to produce fermented soy-gels and found agar-agar provides promising organoleptic properties in fermented soy-gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (p < .05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4 degrees C, pH reduced (p < .05) and viscosity increased (p < .05). Both titratable acidity and syneresis were initially decreased and increased after the 10th day of storage. After 7 days, the viability of BB in fermented soy-gel was higher (p < .05) than in a regular bovine milk set-gel, proving the feasibility of using as a promising probiotic carrier vegan food.Practical applications Contemporary increase in demand for non-dairy products (fermented-gels) proved to be capable of substituting to soy milk, not only because of technological feasibility but also due to its health benefits and environmental aspects. We proposed fermented soy-gels made by incorporating agar-agar as the stabilizer is superior as a probiotic carrier food, compared to cow milk set-gels. This produces an acceptable fermented soy-gel with optimal organoleptic properties. Fermented soy-gels are likely to play a crucial role as a vegan food in the future, with huge potentials of developing as a value-added product.
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| 28. |
- Priyashantha, Hasitha
(författare)
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Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages
- 2022
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Ingår i: Applied Sciences. - : MDPI AG. - 2076-3417. ; 12
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Forskningsöversikt (refereegranskat)abstract
- Maintaining the overall quality and shelf life of plant-based food and beverages is particularly important yet challenging to the food industry. Demand for natural preservation techniques has increased with the rising concerns over food safety and consumer awareness, e.g., health consciousness and food trends such as veganism and the demand for clean, labelled foods. Thus, a technique such as biopreservation has the potential to enhance food safety while fostering the quality, originality and naturalness of food. The application of probiotic microorganisms to foods and beverages provides various health benefits in addition to improved shelf life, stability and microbial safety of the food. The provision of probiotics is known to deliver various health benefits for the host’s gut health. Therefore, this review aims to investigate the importance of biopreservation and the role of probiotics in the food industry. An attempt was made to explore the various possibilities of shelf-life enhancement through the use of probiotic microorganisms as biopreservatives. Noticeable improvements in the shelf life of plant-based foods and beverages were observed due to the antimicrobial effects exerted by probiotics and potential probiotic strains which make them useful alternatives to artificially synthesized chemical preservatives.
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| 29. |
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| 30. |
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| 31. |
- Priyashantha, Hasitha
(författare)
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The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder
- 2021
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Ingår i: Food Science and Nutrition. - : Wiley. - 2048-7177. ; 9, s. 5774-5784
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Tidskriftsartikel (refereegranskat)abstract
- We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e., T1: 0% [control], T2: 0.15%, T3: 0.2%, and T4: 0.25%; w/w%) were stored for 10 days at 4 degrees C. Antioxidant properties were evaluated using total phenolic content, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging ability, and ferric reducing antioxidant power using in vitro assays. Total antioxidant capacity significantly (p < .05) increased with the increasing levels of CLP. Physicochemical and microbiological qualities were not significantly affected by the addition of CLP, indicating the suitability of using CLP without compromising the quality of cream cheese. Organoleptic properties were affected with CLP addition, where T3 had the highest scores for color, aroma, flavor, texture, and overall acceptability. The principal component analysis provides the holistic approach of studying the variation associated with cream cheeses and the overall relationship among studied parameters. This provides strong references for novel dairy products added with antioxidant-rich Murraya koenigii L. powder. The study also has merits to promote scientific knowledge concerning, and how the incorporation would influence the physicochemical, organoleptic, and microbiological properties of cream cheese to deliver the value-added or diversified product to emerging consumers.
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| 32. |
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| 33. |
- Priyashantha, Hasitha
(författare)
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Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics
- 2021
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Ingår i: Journal of Ethnic Foods. - : Springer Science and Business Media LLC. - 2352-6181. ; 8
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Forskningsöversikt (refereegranskat)abstract
- Meekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural farming. Meekiri consumption is widespread irrespective of geographic boundaries, across the cultural and/or ethnic communities. In Sri Lanka, buffalo milk is predominantly used in producing Meekiri, where production has been specialized in various geographic areas in the country, associated with major buffalo farming regions. Physicochemical and microbiological quality attributes are apparent to differ in Meekiri according to varying production regions, processing techniques and storage conditions. The mouthfeel and taste of Meekiri are widely accepted to be thicker and creamier with a pleasant note and is whiter in colour compared to fermented cow milk gel/yoghurt. Since Meekiri production is localized in Sri Lanka and available as traditional know-how at the primary production level, up-to-date comprehensive scientific literature that accounts for processing and detailed product quality characteristics is lacking. Hence, this review evaluates and outlines updated information about the Meekiri production, associated buffalo farming systems, quality characteristics of Meekiri including physicochemical, sensorial and microbiological aspects in the final product.
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| 34. |
- Priyashantha, Hasitha
(författare)
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Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method
- 2021
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Ingår i: Food Science and Technology. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 144
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Tidskriftsartikel (refereegranskat)abstract
- In the present study, we propose a novel field-scale analytical tool for rapid screening of microbiological quality in raw milk using aqueous extracts of plant materials, i.e. flowers (e.g. Hibiscus rosa-sinensis L. and Clitoria ternatea), taproots (e.g. Beta vulgaris) and pricklypears (e.g. Opuntia dillenii). For each plant extract, the colour changes in raw milk were evaluated between 4.5 and 6.5 pH against the resazurin dye as a control. The plant anthocyanin content in each extract was analyzed by the differential pH method using a spectrophotometer. The Hibiscus rosa-sinensis flower extract was opted to further test since it had a pH-sensitive colour change (6.5; maroon to 6.2; light-pink) compared to other plant extracts, which did not indicate a noticeable colour variation with pH. Anthocyanin content of the Hibiscus extract was 0.59 g/mL. The novel method showed high linearity (R-2 = 0.95), 100% accuracy and greater repeatability with an intermediate level of precision. The limit of quantification and detection was 0.46 and 0.15 g/mL, respectively. In conclusion, we demonstrated the potential in using water extract of Hibiscus rosa-sinensis L. flowers as an alternative to the resazurin dye reduction method for rapid and accurate microbiological quality control for raw milk procurement in remote areas.
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| 35. |
- Priyashantha, Hasitha, et al.
(författare)
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Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses
- 2020
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Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774. ; 264
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Tidskriftsartikel (refereegranskat)abstract
- Spectroscopic measurements and imaging have great potential in rapid prediction of cheese maturity, replacing existing subjective evaluation techniques. In this study, 209 long-ripening hard cheeses were evaluated using a hyperspectral camera and also sensory evaluated by a tasting panel. A total of 425 NIR hyperspectral (NIR-HS) images were obtained during ripening at 14, 16, 18, and 20 months, until final sensorial approval of the cheese. The spectral data were interpreted as possible compositional changes between scanning occasions. Regression modelling by partial least squares (PLS) was used to explain the relationship between average spectra and cheese maturity. The PLS model was evaluated with whole cheeses (average spectrum), but also pixelwise, producing prediction images. Analysis of the images showed an increasing homogeneity of the cheese over the time of storage and ripening. It also suggested that maturation begins at the center and spreads to the outer periphery of the cheese.
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| 36. |
- Priyashantha, Hasitha, et al.
(författare)
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Use of Proteolytic Activity of Ficus carica in Milk Coagulation
- 2023
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Ingår i: Fig (Ficus carica) : Production, Processing, and Properties.. - Cham : Springer International Publishing. - 9783031164927 ; , s. 745-763
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Bokkapitel (refereegranskat)abstract
- Plant-derived proteases to coagulate milk in cheese making have gained considerable attention. This is mainly due to greater demand to diversify the cheese making and limitations associated with animal-derived coagulants, e.g., rennet (chymosin and pepsin). Improved understanding of plant proteolytic enzymes’ structure, function, and technological properties have made it possible to use coagulants from diverse plant sources in the cheese industry. Proteases in Ficus carica L. (common fig) have been thoroughly characterized and evaluated for their milk-clotting ability. Ficins (sometimes called ficain) are the key proteolytic enzymes in F. carica used in milk coagulation due to their well-characterized structures, functions, and properties. This section critically examines the current understanding of the activity of ficins from F. carica in milk coagulation and its performances under varying physicochemical contexts. Extraction and characterization of ficin and other proteolytic constituents in F. carica also deepen our understanding. Apart from the coagulation and subsequent gel formation ability of F. carica in cheese manufacturing, numerous other health-promoting effects due to its phytochemicals are also highlighted in this chapter.
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| 37. |
- Priyashantha, Hasitha
(författare)
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Variation in raw milk quality : impact on milk coagulation and cheese ripening
- 2021
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- This thesis examined some of the causes behind recent increasing variation in ripening time of a traditional, Swedish long-ripening hard cheese. Variations in the composition and properties of farm and dairy silo milk intended for production of the long-ripening cheese were recorded during one year, and the resulting cheese was characterised. Two major types of dairy farming systems associated with differences in milk quality attributes of importance in cheese making were observed. Farms characterised by loose-housing, milking parlour or automatic milking system (AMS), and Swedish Holstein as the dominant breed, were found to be larger than tiestall farms with Swedish Red and other dairy breeds. Levels of free fatty acids, plasminogen-derived activity and gel strength were higher in tank milk from tiestall compared with AMS farms. Some milk quality attributes were influenced by sampling month, e.g. casein micelle size was smaller and total proteolysis higher in milk during outdoor compared with indoor months. The effect of variation in casein micelle size and in calcium and citrate content on milk coagulation was investigated in an experimentally designed study. The results showed that elevated levels of calcium and citrate in the milk altered casein micelle size, while modifying the coagulation properties of the milk. Larger micelles with moderate citrate level led to a firmer gel than smaller micelles with higher citrate level. The process of cheese ripening was visualised using rapid and non-destructive NIR-hyperspectral imaging, through which cheese maturity could be predicted with 76% accuracy. The predictive model can function as a supplementary quality assurance tool for e.g. efficient planning and optimisation of the logistics in cheese ripening facilities. Overall, variation in the quality attributes of dairy silo milk had little impact on cheese ripening time, contradicting expectations. However, sensory and texture scores of the resulting cheese were influenced by plasmin and plasminogen activity. These findings suggest that associations between raw milk characteristics and cheese ripening are weak if the milk is of high quality.
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| 38. |
- Sun, Li, et al.
(författare)
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Distribution of bacteria between different milk fractions, investigated using culture-dependent methods and molecular-based and fluorescent microscopy approaches
- 2019
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Ingår i: Journal of Applied Microbiology. - : Oxford University Press (OUP). - 1364-5072 .- 1365-2672. ; 127, s. 1028-1037
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Tidskriftsartikel (refereegranskat)abstract
- Aims To develop a protocol for DNA extraction using whole milk and further, to investigate how the use of whole instead of skimmed milk during DNA extraction affected the resulting microbial composition. Methods and Results In a model study, three selected bacterial species (Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 11775 and Lactobacillus reuteri PTA 4659) were added to raw milk and their distribution between different milk fractions was examined by cultivation on selective agar plates. Quantitative real-time PCR (qPCR) assays and Illumina amplicon sequencing were conducted after DNA extraction of whole milk and skimmed milk. In addition, fluorescent microscopy was used to visualize the distribution of Lactobacillus reuteri R2LC mCherry in milk samples with different fat contents. Depending on spike-in bacterial species, recovery rates of 7 center dot 4-26 center dot 5% of added bacteria were obtained in the fat fraction in culture-based enumeration. qPCR showed a 7-9 fold increase in recovery of spike-in bacteria when the milk fat fraction was combined with the pellet during the DNA extraction step. In the Illumina 16S amplicon approach, relative abundance of six of the top 11 operational taxonomic units identified differed significantly when comparing skimmed milk and whole milk as starting material. Fluorescent microscopy images demonstrated that L. reuteri R2LC mCherry was associated with fat globules in whole milk samples. Conclusions This study demonstrates that milk fat harbours bacterial species that might be underestimated when skimmed milk, rather than whole milk, is used for DNA extraction. Significance and Impact of the Study This study emphasizes the importance of using whole instead of skimmed milk for DNA extraction. A protocol for extracting DNA from whole milk is suggested.
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| 39. |
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