Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese.

Mozzarella cheese was industrially frozen (-18 °C), stored for up to six months, tempered at 4 °C for one or three weeks and the structure and functionality compared to cheese stored at 4 °C and cheese aged at 4 °C for four weeks prior to freezing. When combined with ageing or tempering, the slow industrial freezing minimised changes to the protein network as detected by confocal microscopy and arrested proteolysis. Cheese functionality improved with three weeks of tempering, with properties similar to cheese refrigerated for one month, potentially due to increased proteolysis and protein rehydration.

The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties.

The effect of variation in acid gel pH during cream cheese production was investigated. The gel microstructure was denser and cheese texture firmer, as the pH decreased from pH 5.0 to pH 4.

The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy.

Synchrotron Fourier transform infrared (S-FTIR) microspectroscopy allows the label-free examination of material microstructure but has not been widely applied to dairy products. Here, S-FTIR microspectroscopy was applied to observe the microstructure of Mozzarella cheese and assess the protein and lipid distribution within individual cheese blocks. High lipid and high protein areas were identified in transmission and attenuated total reflectance (ATR) analysis modes and the secondary structures of cheese proteins determined.

Effects of mild hypothermia on hemodynamics in cardiac arrest survivors and isolated failing human myocardium.

Post-cardiac arrest myocardial dysfunction is a common phenomenon after return of spontaneous circulation (ROSC) and contributes to hemodynamic instability and low survival rates after cardiac arrest. Mild hypothermia for 24 h after ROSC has been shown to significantly improve neurologic recovery and survival rates. In the present study we investigate the influence of therapeutic hypothermia on hemodynamic parameters in resuscitated patients and on contractility in failing human myocardium.

Effects of large volume, ice-cold intravenous fluid infusion on respiratory function in cardiac arrest survivors.

International guidelines for cardiopulmonary resuscitation recommend mild hypothermia (32-34 degrees C) for 12-24h in comatose survivors of cardiac arrest. To induce therapeutic hypothermia a variety of external and intravascular cooling devices are available. A cheap and effective method for inducing hypothermia is the infusion of large volume, ice-cold intravenous fluid.