title: Amaltheys: A fluorescence-based analyzer to assess cheese milk denatured whey proteins.
abstract: The cheese industry faces many challenges to optimize cheese yield and quality. A very precise standardization of the cheese milk is needed, which is achieved by a fine control of the process and milk composition. Thorough analysis of protein composition is important to determine the amount of protein that will be retained in the curd or lost in the whey. The fluorescence-based Amaltheys analyzer (Spectralys Innovation, Romainville, France) was developed to assess pH 4.6-soluble heat-sensitive whey proteins (sWP*) in 5 min. These proteins are those that can be denatured upon heat-treatment and further retained in the curd after coagulation. Monitoring of sWP* in milk and subsequent adaptation of the process is a reliable solution to achieve stable cheese yield and quality. Performance of the method was evaluated by an accredited laboratory on a 0 to 7 g/L range. Accuracy compared with the reference Kjeldahl method is also provided with a standard error of 0.25 g/L. Finally, a 4-mo industrial trial in a cheese plant is described, where Amaltheys was used as a process analytical technology to monitor sWP* content in ingredients and final cheese milk. Calibration models over quality parameters of final cheese were also built from near-infrared and fluorescence spectroscopic data. The Amaltheys analyzer was found to be a rapid, compact, and accurate device to help implementation of standardization procedures in the dairy industry.
authors.affiliation: Spectralys Innovation, 93230 Romainville, France.
authors.forename: Pierre
authors.initials: P
authors.lastname: Lacotte
authors.affiliation: Spectralys Innovation, 93230 Romainville, France.
authors.forename: Franck
authors.initials: F
authors.lastname: Gomez
authors.affiliation: Spectralys Innovation, 93230 Romainville, France.
authors.forename: Floriane
authors.initials: F
authors.lastname: Bardeau
authors.affiliation: Spectralys Innovation, 93230 Romainville, France.
authors.forename: Sabine
authors.initials: S
authors.lastname: Muller
authors.affiliation: Spectralys Innovation, 93230 Romainville, France.
authors.forename: Abdelhaq
authors.initials: A
authors.lastname: Acharid
authors.affiliation: ACTALIA Cecalait, 39802 Poligny, France.
authors.forename: Xavier
authors.initials: X
authors.lastname: Quervel
authors.affiliation: ACTALIA Cecalait, 39802 Poligny, France.
authors.forename: Philippe
authors.initials: P
authors.lastname: Trossat
authors.affiliation: Spectralys Innovation, 93230 Romainville, France. Electronic address: ines.birlouez@spectralys.fr.
authors.forename: Inès
authors.initials: I
authors.lastname: Birlouez-Aragon
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis*; D003718:Denmark; D005470:Fluorometry / Q000379:methods*; D063427:Food Quality; D008892:Milk / Q000737:chemistry*; D000067816:Whey Proteins / Q000032:analysis*
chemical_list: D000067816:Whey Proteins
keywords: cheese yield; denatured whey protein; fluorescence spectroscopy; process analytical technology; soluble whey protein