Evolution of phospholipid contents during the production of quark cheese from buttermilk
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| author | Ferreiro Portas, Tania Martínez, Sergio Gayoso, Lucía Rodríguez-Otero, José Luis |
| author_facet | Ferreiro Portas, Tania Martínez, Sergio Gayoso, Lucía Rodríguez-Otero, José Luis |
| contents | <p>We report the evolution of <a title="Learn more about phosphatidylethanolamine from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phosphatidylethanolamine">phosphatidylethanolamine</a> (PE), <a title="Learn more about phosphatidylinositol from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phosphatidylinositol">phosphatidylinositol</a> (PI), <a title="Learn more about phosphatidylcholine from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lecithin">phosphatidylcholine</a> (PC), <a title="Learn more about phosphatidylserine from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phosphatidylserine">phosphatidylserine</a> (PS), and <a title="Learn more about sphingomyelin from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/sphingomyelin">sphingomyelin</a> (SM) contents during the production of quark cheese from <a title="Learn more about buttermilk from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/buttermilk">buttermilk</a> by successive <a title="Learn more about ultrafiltration from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/ultrafiltration">ultrafiltration</a> concentration, enrichment with <a title="Learn more about cream from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/cream">cream</a>, concurrent homogenization and <a title="Learn more about pasteurization from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/pasteurization">pasteurization</a>, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in <a title="Learn more about phospholipids from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phospholipid">phospholipids</a> that afford desirable functional and technological properties, and is widely used in <a title="Learn more about dairy products from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/dairy-product">dairy products</a>. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, <a title="Learn more about pasteurization from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/pasteurization">pasteurization</a> or coagulation, we measured the <a title="Learn more about phospholipids from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/phospholipids">phospholipids</a> at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000 L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with <a title="Learn more about lactic acid bacteria from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lactic-acid-bacterium">lactic acid bacteria</a>, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of <a title="Learn more about milk fat from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/milk-lipids">milk fat</a>. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the inoculated <a title="Learn more about lactic acid bacteria from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/lactic-acid-bacteria">lactic acid bacteria</a>. In spite of these changes in total phospholipid content, the relative proportions of the phospholipids studied remain fairly stable throughout quark production (PE > PC > SM > PS > PI) and similar to those found in the milk of the region, except that SM content was lower than in milk.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_3168_jds_2016-10861 |
| institution | Zenodo |
| language | eng |
| publishDate | 2016 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Evolution of phospholipid contents during the production of quark cheese from buttermilk Ferreiro Portas, Tania Martínez, Sergio Gayoso, Lucía Rodríguez-Otero, José Luis phospholipids buttermilk ultrafiltration quark production <p>We report the evolution of <a title="Learn more about phosphatidylethanolamine from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phosphatidylethanolamine">phosphatidylethanolamine</a> (PE), <a title="Learn more about phosphatidylinositol from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phosphatidylinositol">phosphatidylinositol</a> (PI), <a title="Learn more about phosphatidylcholine from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lecithin">phosphatidylcholine</a> (PC), <a title="Learn more about phosphatidylserine from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phosphatidylserine">phosphatidylserine</a> (PS), and <a title="Learn more about sphingomyelin from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/sphingomyelin">sphingomyelin</a> (SM) contents during the production of quark cheese from <a title="Learn more about buttermilk from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/buttermilk">buttermilk</a> by successive <a title="Learn more about ultrafiltration from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/ultrafiltration">ultrafiltration</a> concentration, enrichment with <a title="Learn more about cream from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/cream">cream</a>, concurrent homogenization and <a title="Learn more about pasteurization from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/pasteurization">pasteurization</a>, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in <a title="Learn more about phospholipids from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/phospholipid">phospholipids</a> that afford desirable functional and technological properties, and is widely used in <a title="Learn more about dairy products from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/dairy-product">dairy products</a>. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, <a title="Learn more about pasteurization from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/pasteurization">pasteurization</a> or coagulation, we measured the <a title="Learn more about phospholipids from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/phospholipids">phospholipids</a> at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000 L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with <a title="Learn more about lactic acid bacteria from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lactic-acid-bacterium">lactic acid bacteria</a>, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of <a title="Learn more about milk fat from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/milk-lipids">milk fat</a>. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the inoculated <a title="Learn more about lactic acid bacteria from ScienceDirect's AI-generated Topic Pages" href="https://www.sciencedirect.com/topics/food-science/lactic-acid-bacteria">lactic acid bacteria</a>. In spite of these changes in total phospholipid content, the relative proportions of the phospholipids studied remain fairly stable throughout quark production (PE > PC > SM > PS > PI) and similar to those found in the milk of the region, except that SM content was lower than in milk.</p> |
| title | Evolution of phospholipid contents during the production of quark cheese from buttermilk |
| topic | phospholipids buttermilk ultrafiltration quark production |
| url | https://doi.org/10.3168/jds.2016-10861 |