Inlab solids pro ism

The chemical composition of the ice cream mixes was determined using a Bentley B-150 Milk and Milk Product Analyzer (Bentley, MN, USA). The determination of the pH value was performed with a FiveEasy digital pH meter (Mettler Toledo, Greifensee, Switzerland) with an electrode InLab^®Solids Pro-ISM (Mettler Toledo, Switzerland) with an integrated temperature sensor. The content of lactic acid was determined (g of lactic acid L⁻¹) by titration of samples of ice cream mixes and dissolved ice cream with 0.1 N NaOH (Chempur, Piekary Śląskie, Poland) according to the method of Jemaa et al. [31 (link)]. The melting rate, first dropping time and total melting time was determined at an ambient temperature of 22 °C. Ice cream samples were placed on a wire mesh grid (95 mm diameter, holes 5 × 5 mm, wire thickness 0.5 mm). Then the time until the ice cream wholly dissolved was recorded [32 ]. Ice cream overrun was estimated as the air volume ratio in frozen ice cream to the importance of melted ice cream expressed in % [33 (link)]. Five samples were tested for each ice cream variant, and it was repeated was repeated in triplicate.

The pH was determined in milk after pasteurization, in the acid rennet curds during coagulation, and in cheese with a pHmeter (FiveEasy Mettler Toledo, Greifensee, Switzerland) using an electrode InLab^®®Solids Pro-ISM (Mettler Toledo, Greifensee, Switzerland).

A pH meter (FiveEasy Mettler Toledo, Greifensee, Switzerland) and an electrode InLab^® Solids Pro-ISM (Mettler Toledo, Greifensee, Switzerland) were used to determine the pH value in cheese.

Doses of calcium (5, 10, 15, and 20 mg Ca 100 g⁻¹ milk), based on the calcium compound’s molecular weight, were added to 100 g of raw goat’s milk in the form of chloride, gluconate, lactate, and carbonate and tested to determine the pH value and thermal stability of milk. A control sample (0 mg Ca 100 g⁻¹ milk) was also prepared. The samples were heated in a water bath to 25 °C, mixed, and pasteurized (90 °C, 15 s). In the cooled (25 °C) samples of control milk and milk with calcium addition, the pH value was determined using a FiveEasy pH meter with an electrode InLab^® Solids Pro-ISM (Mettler Toledo, Greifensee, Switzerland).

Fillet pH and water holding capacity (WHC) was assayed by the methods of Meng et al. [23 (link)] by using a solid electrode (Inlab® Solids Pro-ISM, Mettler Toledo, Swiss) and a texture analyzer (TMS-PRO, FTC, USA), respectively.
Texture profile analyses (TPA) were performed on the texture of fillets using a texture analyzer (TMS-PRO, FTC, USA) following the methodology given in our earlier work [25 (link)]. The instrumental definitions are defined as follows:
Fracture (N): the first significant break in the first compression cycle;
Hardness (N): peak force in the first compression cycle;
Adhesiveness (mJ): the negative area for the first bite;
Cohesiveness: positive area of the second compression cycle/positive area of the first compression cycle;
Springiness (mm): the end of the first bite height—the start of the second height;
Chewiness (mJ): hardness × cohesiveness × springiness.

The total bacterial count (TBC) and somatic cell count (SCC) were determined in the Bacto Count IBC M/SCC semi-automatic counter (Bentley Instruments Inc., Chaska, MN, USA). The chemical composition (protein, fat, lactose, and total solids) and freezing point were determined in milk and the milk products composition analyzer, Bentley B-150 (Bentley Instruments Inc., Chaska, MN, USA). The density of goat milk was performed at a temperature of 20 °C, according to Raţu et al. [78 ]. The pH value was determined using a digital pH meter Toledo FiveEasy TM (Mettler Toledo, Greifensee, Switzerland) using an electrode InLab^®®Solids Pro-ISM (Mettler Toledo, Switzerland).

Doses of calcium (5, 10, 15, 20, 25, 30, and 40 mg Ca 100 g⁻¹ milk) added to raw goat’s milk in the form of citrate were tested. A total of 100 g of milk and the calcium dose calculated on the molecular weight of the calcium citrate were weighed. The samples were heated in a water bath to 25 °C. thoroughly mixed, and pasteurized at 90 °C for 15 s. A control sample without the addition of calcium was also prepared.
In the cooled samples of control milk (0 mg Ca 100 g⁻¹ milk) with calcium addition (5, 10, 15, 20, 25, 30, and 40 mg Ca 100 g⁻¹ milk), thermal stability was determined by observing the occurrence of protein denaturation and pH was measured using a FiveEasy pH meter (Mettler Toledo, Greifensee, Switzerland) with an electrode InLab^®®Solids Pro-ISM (Mettler Toledo, Greifensee, Switzerland).