Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

Tirado, Diego F.; Acevedo-Correa, Diofanor; Mantilla-Escalante, Diana C.

doi:10.21817/ijet/2017/v9i6/170906058

Cited by 4 publications

(5 citation statements)

References 19 publications

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“…This sour cream-like product is traditionally produced using raw cow’s milk with the final product having a slightly lumpy texture with an acidic and salty taste. Raw milk is traditionally added to calabashes (container made from a gourd), although plastic vessels can also be used, with the continuous use of the same vessels and the environment seeding the fermentation ( Cueto et al, 2007 ; Motato et al, 2017 ; Tirado et al, 2017 ; Castillo-Solano et al, 2018 ). Although not typical in suero costeño production, some producers also utilize back-slopping ( Motato et al, 2017 ).…”

Section: Fermented Foodsmentioning

confidence: 99%

“…Fermentation occurs over a period of 12 h to 3 days, depending on the desired viscosity, at an ambient temperature (~30°C) and at a high humidity. The resultant fermented product is in 2 phases with the liquid whey removed and the creamier product retained and salted at 1–3% for consumption as suero costeño , most commonly as a dressing ( Cueto et al, 2007 ; Motato et al, 2017 ; Tirado et al, 2017 ; Castillo-Solano et al, 2018 ). This product is most commonly artisinally produced as any industrial production, which commonly uses pasteurised milk, is not widely accepted due to the variance in taste and texture ( Tirado et al, 2017 ).…”

Section: Fermented Foodsmentioning

confidence: 99%

“…3389/fmicb.2022.941866 Frontiers in Microbiology 12 frontiersin.org could be through the addition of substrates at the beginning of the fermentation. For instance, the addition of whey to a goat's milk suero costeño improved overall texture of the product, offering a potential alternative to the production with cow's milk (Tirado et al, 2017). More research may be needed into this area for the understanding of the role of each of the members present within suero costeño and how the alteration of substrate may vary the final product and consumer perception.…”

Section: Suero Costeñomentioning

confidence: 99%

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Microorganisms present in artisanal fermented food from South America

et al. 2022

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Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.

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Section: Fermented Foodsmentioning

confidence: 99%

Section: Fermented Foodsmentioning

confidence: 99%

Section: Suero Costeñomentioning

confidence: 99%

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Microorganisms present in artisanal fermented food from South America

et al. 2022

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“…The fermentation carried out in the Suero Costeño is characterised by a two-phase liquid-solid system, where the liquid part is called whey and the other one known as "Suero", a kind of sour cream [7]. Whey is defined as the liquid substance obtained by separation of the milk clot in cheese production.…”

Section: Introductionmentioning

confidence: 99%

Design and construction of a dairy fermenter to make colombiansuerocosteño from whey

Acevedo-Correa¹,

Castillo-Solano²,

Rodelo³

et al. 2018

IJET

Self Cite

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Suero Costeño is a fermented dairy product traditionally produced in the Colombian Caribbean Coast, especially in most municipalities of the Departments of Bolívar, Sucre, Córdoba and Cesar. The objective of this work was to design and build a dairy fermenter to produce Suero Costeño from cow milk and whey, coupled with temperature control, pH and stirring rate. First, the analysis and calculation of the materials used to design the fermenter were carried out. Finally, the equipment was constructed and validated by manufacturing of Suero Costeño using an experimental design fraction one third of a factorial design 3 2 , where the factors (with their respective levels) were: cow milk (75 %, 65 % and 50 %) and whey (25 %, 35 % and 50 %). Then, the response variables measured were colour, odour, taste and general appearance. Temperature control (From T room to 65 °C), stirring rate (up to 100 rpm) and pH were evaluated as well. The results of the sensory analysis of the Suero Costeño were acceptable and it was feasible its elaboration in the fermenter since it had the appropriate characteristics of this product. In addition, the yield in the fermenter was higher than that obtained by the traditional method, due to the control of variables such as temperature and agitation speed, which is fundamental in the process. Furthermore, the time to produce Suero Costeño with the equipment built in this work was reduced from 20 h in the artisanal process to 8 h in the fermenter.

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“…Goat milk has lower lactose content and a higher concentration of total solids (mostly proteins and fats) and nutrients than cow milk (Cais-Sokolińska et al., 2015; Tirado et al., 2017b; Toral et al., 2015). Moreover, fat from goat milk is easily digestible due to its ease of dispersion and its natural homogenisation by fat globules (Miocinovic et al., 2016; Tirado et al., 2017b), which exhibit smaller sizes, without the cream being separated by itself (Park, 2007; Tirado et al., 2017a, 2017b). Taking into account the aforementioned, goat milk is considered one of the most suitable types of milk for the production of dairy products (Bruzantin et al., 2016; Moreno-Montoro et al., 2015; Tirado et al., 2017b).…”

Section: Introductionmentioning

confidence: 99%

Effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese from goat milk

Tirado

Acevedo

Gallo

2018

Food sci. technol. int.

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Textural attributes are a manifestation of the rheological properties and physical structure of foods, cheeses among these. In order to describe these physical properties, the objective of this work was to analyse the effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese made from goat milk with 3.75% (F1), 4.00% (F2) and 4.25% (F3) fat content, through prediction made by a four-term Prony series based on Chen's model. For this, stress relaxation data and stress relaxation spectra were analysed. Moreover, textural attributes by texture profile analysis were measured. Physicochemical results were similar to those published by other authors, and all samples meet national and international standards. Results from this work showed that Chen's model could be successfully used to describe the effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese made from goat milk. F1 had the highest elastic response, with the most significant residual modules ( P) and relaxation times (τ, τ and τ). On the other hand, residual modules and relaxation times (τ, τ and τ) for cheeses F2 and F3 did not present statistically significant differences (p > 0.05). Besides, by interpretation of the stress relaxation spectra, F1 presented the firmest structure (greatest distribution function and relaxation time) which was characterised by the highest elastic behaviour. Finally, according to texture profile analysis test, F1 had the highest hardness, cohesiveness and chewiness, whereas F2 and F3 did not present statistically significant differences (p > 0.05) between them.

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Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

Cited by 4 publications

References 19 publications

Microorganisms present in artisanal fermented food from South America

Microorganisms present in artisanal fermented food from South America

Design and construction of a dairy fermenter to make colombiansuerocosteño from whey

Effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese from goat milk

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