Mascarpone cheese from sheep's milk - a new option for the consumer

Munieweg, Félix Roman; Gavião, Emiliane Rodrigues; Czarnobay, Marcela; Dilda, Amanda; Stefani, Lenita Moura; Nespolo, Cássia Regina

doi:10.1590/fst.32420

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…Proper hygiene, training, and sanitation of the milking equipment and facilities are also crucial to prevent the transmission of pathogens and to maintain milk quality (Taffarel et al, 2015;Theodoridis et al, 2022). Sheep milk production is still relatively small in Brazil compared to other countries; however, there is a potential for growth due to the demand for differentiated products and greater dissemination of the benefits of these products in order to improve human's health (Ferreira et al, 2021;Flis & Molik, 2021;Gavião et al, 2020;Mohapatra et al, 2019;Munieweg et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of cold storage and freezing on sheep’s milk

NESPOLO,

MUNIEWEG,

MARCELINO

et al. 2024

Food Sci. Technol (Campinas)

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Sheep’s milk production in Brazil is focused on the industrialization of high added value derivatives. Some factors, such as seasonal production, short lactation period, and microbiological contamination, cause a shortage of this raw material throughout the year. It is well known that low temperatures are used in the conservation of dairy products and the objective of this study was to verify the microbiological and physical-chemical quality in refrigerated and frozen raw sheep’s milk. Standard plate counts, psychrotrophics, Staphylococcus aureus, total coliforms, and fecal coliforms, as well as titratable acidity, pH, and water activity were analyzed in samples 1 day after refrigeration and 8 and 15 days after freezing temperatures. Overall, the results of refrigerated milk were based on the legislation, but frozen milk showed high values of aerobic plate, S. aureus, and acidity, especially after 15 days of storage. Psychrotrophics and coliform counts were also high, indicating a risk for the quality of the raw milk and derivatives, which emphasizes the importance of handler training for good practices in the farm, as well as in the dairy industry. Freezing may be a viable strategy; however, additional studies testing lower temperatures and previous milk pasteurization are necessary to guarantee milk quality and consumer safety.

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Section: Introductionmentioning

confidence: 99%

Effects of cold storage and freezing on sheep’s milk

NESPOLO,

MUNIEWEG,

MARCELINO

et al. 2024

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

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“…It is also necessary to make consumers quickly perceive the importance of new products. The development of mascarpone cheese using sheep milk resulted in an innovative and differentiated product with enhanced functional properties, texture and flavors (Munieweg et al, 2021). Sensory evaluation is an important reference index in food research and development, and commonly used sensory evaluation methods are Quantitative Descriptive Analysis (QDA) and Check-All-That-Apply (CATA) (Lima et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effects of different koji on aroma components of Rice Wine

et al. 2023

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Aroma composition is critical to the quality of rice wine. In order to clarify the effect of different koji on the aroma components of rice wine. The Yuanyang rice was selected as raw material, and three kinds of rice wine koji were added during rice wine fermentation. The aroma components of three wine samples fermented at 31 °C for nine days were qualitatively and quantitatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 81 aroma components were detected in the three groups of wine samples, including 30 esters, 18 alcohols, 4 acids and 29 other organic substances. The ester with the most content was ethyl palmitic acid, and the alcohol with the most content was ethanol. Therefore, the amount and type of esters, the ratio and interaction among esters, alcohols and acids in wine play an important role in the sensory quality of rice wine, and the joint action of various aroma components affects the quality of rice wine.

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Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

Sinotte,

Ramos-Viana,

Vásquez

et al. 2024

Preprint

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Milk fermentation has a rich history in which food culture, the environment, and microbes intersect. However, the biocultural origins of fermentation practices and microbes have largely been replaced by industrial processes. Here, we consider a historical fermentation originating from Turkey and Bulgaria, ant yogurt. We revisit the traditional practices and modern gastronomic applications that use red wood ants (Formica rufa group) to initiate milk fermentation. Subsequently, we characterize the ants and experimental ant-derived yogurts. We uncover that the ant holobiont, which consists of the ants and their microbes, contributes key acids and enzymes to fermentation. Metabarcoding and culturing revealed that lactic and acetic acid bacteria, including species related to conventional sourdough, originate from the live ants and proliferate in the milk. The ants and bacteria consequently introduce formic, lactic, and acetic acid, advantageous for yogurt acidification and coagulation. Last, proteases with the potential to act on casein may alter yogurt texture and are produced by the ants and bacteria. The ant holobiont thus catalyses fermentation akin to the microbial consortia in other ferments. Our findings highlight the value of integrating traditional, gastronomic, and biological frameworks to uncover the origins and applications of microbes for fermented foods.

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Mascarpone cheese from sheep's milk - a new option for the consumer

Cited by 3 publications

References 19 publications

Effects of cold storage and freezing on sheep’s milk

Effects of cold storage and freezing on sheep’s milk

Effects of different koji on aroma components of Rice Wine

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

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