Impact of low concentration factor ultrafiltration on the composition and yield of reduced fat Prato cheese

Barros, Christiane Maciel V.; Ribeiro, Ana Carolina O.; Viotto, Walkíria Hanada

doi:10.1016/j.desal.2006.03.436

Cited by 7 publications

(7 citation statements)

References 2 publications

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“…This fraction shows the concentration of nitrogenated substances with low molecular weight accumulated during storage. This stage is related to secondary and terciary proteolysis (Barros et al. 2006).…”

Section: Resultsmentioning

confidence: 99%

“…The presence of proteinase and peptidase in these bacterias can characterize a secondary stage of the proteolysis (Ong and Shah 2008). The light Prato‐type cheese with adjunct culture containing L. helveticus and stored for 65 days at 12C, contained 10 g NNP per 100 g of NT (Barros et al. 2006).…”

Section: Resultsmentioning

confidence: 99%

“…The index of extension is related to the first stage of proteolysis, characterized by the level of NST accumulated during the process, and expressed as percentage of TN. The enzymes present in the milk, rennet and pure cultures act on the casein during the first stage of proteolysis, resulting in peptides with high and medium molecular weight (Barros et al 2006). Bitter peptides may be formed during that stage, because of the action of enzymes on the hydrophobic regions of the casein (Fox et al 2000).…”

Section: Resultsmentioning

confidence: 99%

“…The light Prato-type cheese with adjunct culture containing L. helveticus and stored for 65 days at 12C, contained 10 g NNP per 100 g of NT (Barros et al 2006). After 60 days of storage at 15°C (Table 2), the cheese from assays 6, 7, 8 and 9, containing probiotic in their formulations, contained higher NNP values of 17.6, 12.8, 14.2 and 12.5 g NNP per 100 g of NT, respectively.…”

Section: Ipmentioning

confidence: 99%

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EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO‐TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE (LACTOBACILLUS RHAMNOSUS) DURING RIPENING

Valduga¹,

Rauber²,

Ghisleni³

et al. 2011

J Food Process Engineering

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The present study aimed to evaluate the effects of the addition of the gelatin, the wheat fiber and the Lactobacillus rhamnosus in the proteolysis of the light Prato‐type cheese during ripening (60 days). The total nitrogen values differed significantly (P < 0.05), with the decrease in casein nitrogen conten and showed a significant increase in amoniacal nitrogen, aminoacid nitrogen, total soluble nitrogen and nonprotein nitrogen (NNP) content, indicating the occurrence of proteolysis. The addition of probiotic culture (L. rhamnosus) in storage for 30 and 60 days over the NNP fraction presented a positive effect in the NNP fraction. PRACTICAL APPLICATIONS The industry of functional food has been increasingly exploiting new processes and broadening the diversity of product offerings, in consequence of the increasing interest of consumers towards their health, leading to the search of food that is not only healthy but also capable of preventing disease. The popularity of functional food containing probiotic is increasing in developed countries because of advances in the development of new products, resulting in the incorporation of probiotic to dairy products as well as to beverages, cereals and even to meet products. The literature is scarce in information regarding the employment of gelatin, wheat fiber and probiotic into dairy products, especially cheese.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Ipmentioning

confidence: 99%

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EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO‐TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE (LACTOBACILLUS RHAMNOSUS) DURING RIPENING

Valduga¹,

Rauber²,

Ghisleni³

et al. 2011

J Food Process Engineering

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“…The need of reduced fat cheeses increases due to the consumers' awareness of health in relation to consumption of fat. With UF of skim milk, the retaining of whey proteins could regain (partially) the lost yield due to not using fat [46,47]. Since long time, fat content is standardized in dairy industry.…”

Section: Fractionation Of Milk Proteins For Making Cheeses Caseins Amentioning

confidence: 99%

Review on Membrane Technology Applications in Food and Dairy Processing

Dhineshkumar¹

2017

JABB

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The use of membrane technology as a processing and separation method in food industry is gaining wide application. Membrane separations can be used either as alternatives to conventional techniques or as novel technology for processing new ingredients and foods. Membrane separations are considered green technologies. In many cases, membrane processes are more advantageous than traditional technologies. For example, using cold pasteurization and sterilization with suitable membranes instead of high temperature treatment for the removal of microorganisms is more economical in terms of energy consumption. Using membrane filtration to remove microorganisms for shelf-life extension of foods instead of using additives and preservatives also create a green image for the processed foods as well as for the processing procedure. Concentration by membrane filtration instead of thermal evaporation does not employ severe heating and that it preserves the natural taste of food products and the nutritional value of heat-sensitive components. The recovery of valuable components in diluted effluents and wastewater treatment applications are among the most useful and currently active aspects of membrane technology. Pressure-driven membrane processes, namely MF, UF, NF and RO facilitate separation of components with a large range of particle sizes. It is for this reason that they find wide range of applications in food processing industry. The first part of this manuscript is to give introduction about very basic knowledge in membrane separation technology. More importantly, this review presents up-to-date commercial and potential applications of pressure-driven membrane separation processes in dairy processing industry. Keywords: Introduction Theory of membrane separationsPressure-driven membrane processes: The pressure-driven membrane processes include microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO). When a feed is introduced to a membrane separation system it is separated into retentate (sometimes called concentrate), the fraction that is retained by the membrane, and permeate (also called filtrate), the fraction that passes through the membrane. The products of interest can either be in the retentate or in permeate or in both streams. The word 'pressure-driven' means that the main driving force for separation of these processes is transmembrane pressure (TMP), which is the pressure discrepancy between retentate sides and permeate side. Generally speaking, the pore sizes (or MWCO-molecular weight cut-off in cases of NF and RO) of membranes decrease in the order from MF to RO (Figure 1). However, the separation principle is not based on the pore sizes alone. Especially in UF and NF the charge of the molecules/solutes and their affinity for the filtering membrane are also important [1]. MF is normally used for separation of suspended particles and microorganisms from soluble components in feed. UF can be applied to separate soluble macromolecules such as proteins and peptides. NF...

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Basic Aspects and Applications of Membrane Processes in Agro-Food and Bulk Biotech Industries

Lipnizki¹

2010

Comprehensive Membrane Science and Engineering

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Impact of low concentration factor ultrafiltration on the composition and yield of reduced fat Prato cheese

Cited by 7 publications

References 2 publications

EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO‐TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE (LACTOBACILLUS RHAMNOSUS) DURING RIPENING

EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO‐TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE (LACTOBACILLUS RHAMNOSUS) DURING RIPENING

Review on Membrane Technology Applications in Food and Dairy Processing

Basic Aspects and Applications of Membrane Processes in Agro-Food and Bulk Biotech Industries

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