Pub Date : 2024-03-20DOI: 10.21603/2073-4018-2024-1-5
I. Korotkiy, E. Korotkaya, L. Proskuryakova, Denis Efremov
Food additives and substitutes make it possible to model the sensory profile of foods and regulate their nutritional value. As a result, the range of food products grows while their cost goes down. Dairy protein and fat are inherent components of cheese production, which makes them vulnerable to counterfeiting. New food additives must be provided with various objective control methods to determine their actual composition. A thermophysical analysis of protein-fat dairy products, e.g., cheese, determines whether the actual component composition corresponds with the label. The method of two temperature-time intervals is a complex and express analysis that defines the thermophysical properties of cheese. It takes 30 min and processes the data automatically with an error of ≤ 1 %.
{"title":"Effect Component Composition on Thermophysical Properties of Protein Products","authors":"I. Korotkiy, E. Korotkaya, L. Proskuryakova, Denis Efremov","doi":"10.21603/2073-4018-2024-1-5","DOIUrl":"https://doi.org/10.21603/2073-4018-2024-1-5","url":null,"abstract":"Food additives and substitutes make it possible to model the sensory profile of foods and regulate their nutritional value. As a result, the range of food products grows while their cost goes down. Dairy protein and fat are inherent components of cheese production, which makes them vulnerable to counterfeiting. New food additives must be provided with various objective control methods to determine their actual composition. A thermophysical analysis of protein-fat dairy products, e.g., cheese, determines whether the actual component composition corresponds with the label. The method of two temperature-time intervals is a complex and express analysis that defines the thermophysical properties of cheese. It takes 30 min and processes the data automatically with an error of ≤ 1 %.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"80 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140224965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Semi-hard cheeses with propionic acid bacteria have gained popularity in Russia: almost all major cheese plants produce this or that variety. However, semi-hard cheeses with propionic fermentation are notorious for certain defects that emerge during production. Irregular eye formation is one of the most common and visible defects that reduce product appeal for the end consumer. In an effort to reduce production cost and increase production volumes, cheese makers only aggravate improper eye formation. This article introduces the most frequent defects of propionic cheeses. For instance, butyric acid bacteria often appear as a result of production technology and cause surface cracks. Poor or irregular eye formation in the cheese matrix is another popular defect. Rindless cheese ripening leads to two more defects, which hardly ever occur during traditional rind cheese maturation. First, eyes may develop too close to the cheese surface. Second, vacuum packaging process may trigger ragged eye formation. A comprehensive understanding of factors that affect eye formation allows cheese makers and food scientists to concentrate their efforts on efficient methods to control the development of propionic acid bacteria in semi-hard cheeses. In-depth studies of eye formation, taste, and texture make it possible to avoid defects, reduce production cost, and make domestic products more competitive.
{"title":"Eye Formation in Cheese with Propionic Acid Fermentation","authors":"Valentina Mordvinova, Grigorii Rogov, Tatiana Smirnova","doi":"10.21603/2073-4018-2024-1-4","DOIUrl":"https://doi.org/10.21603/2073-4018-2024-1-4","url":null,"abstract":"Semi-hard cheeses with propionic acid bacteria have gained popularity in Russia: almost all major cheese plants produce this or that variety. However, semi-hard cheeses with propionic fermentation are notorious for certain defects that emerge during production. Irregular eye formation is one of the most common and visible defects that reduce product appeal for the end consumer. In an effort to reduce production cost and increase production volumes, cheese makers only aggravate improper eye formation. This article introduces the most frequent defects of propionic cheeses. For instance, butyric acid bacteria often appear as a result of production technology and cause surface cracks. Poor or irregular eye formation in the cheese matrix is another popular defect. Rindless cheese ripening leads to two more defects, which hardly ever occur during traditional rind cheese maturation. First, eyes may develop too close to the cheese surface. Second, vacuum packaging process may trigger ragged eye formation. A comprehensive understanding of factors that affect eye formation allows cheese makers and food scientists to concentrate their efforts on efficient methods to control the development of propionic acid bacteria in semi-hard cheeses. In-depth studies of eye formation, taste, and texture make it possible to avoid defects, reduce production cost, and make domestic products more competitive.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":" 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140389289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-20DOI: 10.21603/2073-4018-2024-1-8
Ekaterina Pirogova, Ekaterina Danilova
Dairy spreads are popular all over the world. However, the Russian market of dairy spreads should rely both on the modern concept of healthy nutrition and the domestic strategy for improving the quality of food products. The authors optimized the fatty component of cream cheese spreads by adding rapeseed oil. The article introduces its fatty acid composition and effect on the structural, mechanical, physical, chemical, and sensory indicators of the finished product. The indicial cream cheese vegetable spread had a fat mass fraction of 72.5 %; the share of rapeseed oil added to the fat phase was 10–40 %. The rapeseed oil had no negative impact on the sensory profile of the spread. However, as the proportion of rapeseed oil increased, the structural and mechanical properties deteriorated. The consistency became too soft, which made it difficult to cut the mass into bricks. If the share of rapeseed oil exceeded 10 %, the spread had to be packaged in plastic boxes. The article contains some recommendations on how to obtain the optimal consistency, structural properties, and consumer appeal of the new cream cheese vegetable spread.
{"title":"Rapeseed Oil in Cream Cheese Vegetable Spreads","authors":"Ekaterina Pirogova, Ekaterina Danilova","doi":"10.21603/2073-4018-2024-1-8","DOIUrl":"https://doi.org/10.21603/2073-4018-2024-1-8","url":null,"abstract":"Dairy spreads are popular all over the world. However, the Russian market of dairy spreads should rely both on the modern concept of healthy nutrition and the domestic strategy for improving the quality of food products. The authors optimized the fatty component of cream cheese spreads by adding rapeseed oil. The article introduces its fatty acid composition and effect on the structural, mechanical, physical, chemical, and sensory indicators of the finished product. The indicial cream cheese vegetable spread had a fat mass fraction of 72.5 %; the share of rapeseed oil added to the fat phase was 10–40 %. The rapeseed oil had no negative impact on the sensory profile of the spread. However, as the proportion of rapeseed oil increased, the structural and mechanical properties deteriorated. The consistency became too soft, which made it difficult to cut the mass into bricks. If the share of rapeseed oil exceeded 10 %, the spread had to be packaged in plastic boxes. The article contains some recommendations on how to obtain the optimal consistency, structural properties, and consumer appeal of the new cream cheese vegetable spread.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"8 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140227897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-20DOI: 10.21603/2073-4018-2024-1-2
N. Suray, A. Tatochenko, Anna Terekhova, Alexey Mikhalev, Galina Korneva
The article describes the relevant issues of cheese production and the current cheese consumption patterns in the Russian Federation. The authors identified the cheese varieties preferred by the global consumer and analyzed their demand on the domestic market. Under the current economic sanctions, Russia can satisfy its needs for foreign cheeses by importing them from Belarus. However, some Russian regions produce analogues of popular foreign cheeses. The article introduces domestic cheese-making leaders with their general and per capita production, assortment policies, etc. The authors identified local cheese brands with excellent prospects for shaping the regional image and promoting local food products. For instance, the Altai Region and the Republic of Adygea produce high-quality cheeses with good domestic and global competitive potential.
{"title":"Cheese-Making Regions: From Local Cheese Varieties to Regional Brands","authors":"N. Suray, A. Tatochenko, Anna Terekhova, Alexey Mikhalev, Galina Korneva","doi":"10.21603/2073-4018-2024-1-2","DOIUrl":"https://doi.org/10.21603/2073-4018-2024-1-2","url":null,"abstract":"The article describes the relevant issues of cheese production and the current cheese consumption patterns in the Russian Federation. The authors identified the cheese varieties preferred by the global consumer and analyzed their demand on the domestic market. Under the current economic sanctions, Russia can satisfy its needs for foreign cheeses by importing them from Belarus. However, some Russian regions produce analogues of popular foreign cheeses. The article introduces domestic cheese-making leaders with their general and per capita production, assortment policies, etc. The authors identified local cheese brands with excellent prospects for shaping the regional image and promoting local food products. For instance, the Altai Region and the Republic of Adygea produce high-quality cheeses with good domestic and global competitive potential.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"350 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140227988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-20DOI: 10.21603/2073-4018-2024-1-1
E. Topnikova, Yuliya Nikitina
The article provides an analysis of the composition, properties and production technology of dairy fat products with a mass fraction of fat from 39 to 40 % inclusive, called abroad low-fat milk spreads or semi-fat butter, and classified according to the classification accepted in the Russian Federation as oil pastes. The beneficial properties of this group of products can make them attractive to consumers. The manufacturer is given the opportunity to diversify the range of products that more fully meet the requirements of a healthy diet based on the following characteristics: moderate calorie content, reduced fat content, increased content of proteins, carbohydrates and other non-fat components. The product has good physicochemical, rheological and organoleptic properties.
{"title":"Oil Pastes as a Modern Fatty Healthy Food Product","authors":"E. Topnikova, Yuliya Nikitina","doi":"10.21603/2073-4018-2024-1-1","DOIUrl":"https://doi.org/10.21603/2073-4018-2024-1-1","url":null,"abstract":"The article provides an analysis of the composition, properties and production technology of dairy fat products with a mass fraction of fat from 39 to 40 % inclusive, called abroad low-fat milk spreads or semi-fat butter, and classified according to the classification accepted in the Russian Federation as oil pastes. The beneficial properties of this group of products can make them attractive to consumers. The manufacturer is given the opportunity to diversify the range of products that more fully meet the requirements of a healthy diet based on the following characteristics: moderate calorie content, reduced fat content, increased content of proteins, carbohydrates and other non-fat components. The product has good physicochemical, rheological and organoleptic properties.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"361 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140227819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-20DOI: 10.21603/2073-4018-2024-1-7
Alexandr Kruchinin, E. Melnikova, I. Barkovskaya
In 2014-2020, the Russian cheese and cottage-cheese market turned to import substitution, which boosted the volume of whey production. However, whey processing for food purposes remains as low as 20–30%. Despite the constant state control and penalties, most dairy plants prefer to dump whey in the sewage system, where it mixes with wastewater, which is environmentally and economically irrational. The factors that prevent the dairy industry from transiting to complete cycles of whey deep processing include the lack of unified terminology and standardization of secondary dairy raw materials. Mechanisms of dairy protein coagulation are different, which leads to numerous standardization issues. Other technological factors also contribute to the differences in criteria approaches. This article introduces a new whey classification system based on an integrative approach that takes into account the main technological aspects of whey production. It relies on scientifically substantiated mechanisms of protein coagulation, i.e., rennet, acid, acid-cheese, thermoacid, and thermo-calcium, as well as on the principle of microfiltration of dairy raw materials in obtaining micellar casein. As a secondary factor, the research involved curd, casein, and coprecipitate whey. The resulting integrative approach to whey classification will make it possible to perform whey processing depending on whey properties, as well as to create new models of complete deep processing cycle.
{"title":"Integral Approach to Whey Classification","authors":"Alexandr Kruchinin, E. Melnikova, I. Barkovskaya","doi":"10.21603/2073-4018-2024-1-7","DOIUrl":"https://doi.org/10.21603/2073-4018-2024-1-7","url":null,"abstract":"In 2014-2020, the Russian cheese and cottage-cheese market turned to import substitution, which boosted the volume of whey production. However, whey processing for food purposes remains as low as 20–30%. Despite the constant state control and penalties, most dairy plants prefer to dump whey in the sewage system, where it mixes with wastewater, which is environmentally and economically irrational. The factors that prevent the dairy industry from transiting to complete cycles of whey deep processing include the lack of unified terminology and standardization of secondary dairy raw materials. Mechanisms of dairy protein coagulation are different, which leads to numerous standardization issues. Other technological factors also contribute to the differences in criteria approaches. This article introduces a new whey classification system based on an integrative approach that takes into account the main technological aspects of whey production. It relies on scientifically substantiated mechanisms of protein coagulation, i.e., rennet, acid, acid-cheese, thermoacid, and thermo-calcium, as well as on the principle of microfiltration of dairy raw materials in obtaining micellar casein. As a secondary factor, the research involved curd, casein, and coprecipitate whey. The resulting integrative approach to whey classification will make it possible to perform whey processing depending on whey properties, as well as to create new models of complete deep processing cycle.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"7 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140225421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-20DOI: 10.21603/2073-4018-2024-1-3
Anastasiya Grishkova, Aleksandr Belov, A. Prosekov, Anna Mironova
The quality of the finished cheese depends on the process of obtaining a milk clot under the action of a milk-converting enzyme. Most types of cheeses can be produced using the full range of dairy coagulants available on the market. However, without taking into account their technological features, enterprises save pennies on the cost of enzymes and lose rubles on the quality of products. The main technological characteristics of rennet enzyme substitutes (proteolytic activity, sensitivity to Ca2+ ions, pH, temperature stability), important for regulating the coagulation process during cheese production, are investigated. Practical recommendations on the use of milk-clotting enzyme preparations are given.
{"title":"The main technological properties of rennet substitutes","authors":"Anastasiya Grishkova, Aleksandr Belov, A. Prosekov, Anna Mironova","doi":"10.21603/2073-4018-2024-1-3","DOIUrl":"https://doi.org/10.21603/2073-4018-2024-1-3","url":null,"abstract":"The quality of the finished cheese depends on the process of obtaining a milk clot under the action of a milk-converting enzyme. Most types of cheeses can be produced using the full range of dairy coagulants available on the market. However, without taking into account their technological features, enterprises save pennies on the cost of enzymes and lose rubles on the quality of products. The main technological characteristics of rennet enzyme substitutes (proteolytic activity, sensitivity to Ca2+ ions, pH, temperature stability), important for regulating the coagulation process during cheese production, are investigated. Practical recommendations on the use of milk-clotting enzyme preparations are given.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"31 42","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140226510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-20DOI: 10.21603/2073-4018-2024-1-6
Evgeniy Zolotarev, Grigorii Rogov
As the Russian dairy industry keeps increasing the domestic cheese production and product range, the popularity of cheeses with surfaceripened rind continues to grow. However, this technology is very different from that of semi-hard cheeses, which Russian consumers are more accustomed to. To obtain a surface-ripened rind, cheese producers have to control the bacterial consortium of surface microflora at every production stage. As a result, they need special approach not only to curd production but also to the entire process of cheese maturation.
{"title":"Bacterial Surface-Ripened Cheeses. Specific features of production technology","authors":"Evgeniy Zolotarev, Grigorii Rogov","doi":"10.21603/2073-4018-2024-1-6","DOIUrl":"https://doi.org/10.21603/2073-4018-2024-1-6","url":null,"abstract":"As the Russian dairy industry keeps increasing the domestic cheese production and product range, the popularity of cheeses with surfaceripened rind continues to grow. However, this technology is very different from that of semi-hard cheeses, which Russian consumers are more accustomed to. To obtain a surface-ripened rind, cheese producers have to control the bacterial consortium of surface microflora at every production stage. As a result, they need special approach not only to curd production but also to the entire process of cheese maturation.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"21 S40","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140224505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-13
Irina Kucherenko, Elena Masegnaya, Anna Duganova
The study featured the viability of lactic acid bacteria during long-term storage at 2-4 C. The stock cultures were preserved by vacuum drying with no freezing or lyophilization. In general, the lactococci demonstrated a high survival rate after 3-54 years of storage: the residual viable cell count was 0.98-43 million CFU per ampoule. However, 8.3 % out of 3,552 lactococcal strains demonstrated a significant decrease in acid-inducing activity. Thirty strains, which had been used to produce bacterial starters for the past 25 year, lost their viability. Only 12.9 % of the lactobacilli that had been sublimated 62 years ago could not be revived.
{"title":"Properties of Stock Cultures of Lactic Acid Bacteria during Long-Term Storage","authors":"Irina Kucherenko, Elena Masegnaya, Anna Duganova","doi":"10.21603/2073-4018-2023-4-13","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-13","url":null,"abstract":"The study featured the viability of lactic acid bacteria during long-term storage at 2-4 C. The stock cultures were preserved by vacuum drying with no freezing or lyophilization. In general, the lactococci demonstrated a high survival rate after 3-54 years of storage: the residual viable cell count was 0.98-43 million CFU per ampoule. However, 8.3 % out of 3,552 lactococcal strains demonstrated a significant decrease in acid-inducing activity. Thirty strains, which had been used to produce bacterial starters for the past 25 year, lost their viability. Only 12.9 % of the lactobacilli that had been sublimated 62 years ago could not be revived.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"62 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139185911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-06DOI: 10.21603/2073-4018-2023-4-9
Anastasiya Grishkova, Alexander Prosekov, Anatoliy P Koval
The quality of the finished cheese is determined by all stages of its production, but the basis of cheese making is the production of a milk clot under the action of a milk-converting enzyme. The duration of coagulation and the structural and mechanical properties of the cheese clot are critical indicators that affect the yield of cheese, consistency, pattern, taste. In practice, it is necessary to take into account that the coagulating ability of the enzyme may vary depending on the properties of the milk mixture prepared for coagulation (protein content, mineral salts, acidity, temperature). The main technological characteristics of rennet enzyme preparations (proteolytic activity, qualitative composition, sensitivity to Caions, pH, thermal stability), important for the regulation of the coagulation process, have been studied. Practical recommendations on the use of milk-clotting enzyme preparations are given.
{"title":"The main technological properties of rennet enzyme preparations","authors":"Anastasiya Grishkova, Alexander Prosekov, Anatoliy P Koval","doi":"10.21603/2073-4018-2023-4-9","DOIUrl":"https://doi.org/10.21603/2073-4018-2023-4-9","url":null,"abstract":"The quality of the finished cheese is determined by all stages of its production, but the basis of cheese making is the production of a milk clot under the action of a milk-converting enzyme. The duration of coagulation and the structural and mechanical properties of the cheese clot are critical indicators that affect the yield of cheese, consistency, pattern, taste. In practice, it is necessary to take into account that the coagulating ability of the enzyme may vary depending on the properties of the milk mixture prepared for coagulation (protein content, mineral salts, acidity, temperature). The main technological characteristics of rennet enzyme preparations (proteolytic activity, qualitative composition, sensitivity to Caions, pH, thermal stability), important for the regulation of the coagulation process, have been studied. Practical recommendations on the use of milk-clotting enzyme preparations are given.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"85 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139186174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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