Microscopic quality indicators of minas frescal cheese

Souza, T.; Cruz, Adriano G.; Moura, Mirian Ribeiro Leite; Vieira, Ana Cláudia de M.; Sant’Ana, Anderson de Souza

doi:10.1016/j.foodcont.2007.02.004

Cited by 15 publications

(10 citation statements)

References 4 publications

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“…Minas fresh cheese (Minas Frescal) is one of the most highly consumed dairy products in Brazil because of its acceptability on the national market (Pflanzer Junior et al., 2009). It is a fresh, soft, white cheese, slightly salted and with a slight lactic acid taste (Souza et al, 2008). In fact, previous researchers have reported the development of a low-sodium Minas cheese as well as the supplementation of Minas cheese with probiotic bacteria (Buriti et al, 2005a,b;Souza and Saad, 2009;Fritzen-Freire et al, 2010a,b).…”

Section: Food Matrixmentioning

confidence: 99%

Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

Lollo

Cruz

Morato

et al. 2012

Journal of Dairy Science

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Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins being, perhaps, the most recommended protein supplements. Consumption of a probiotic cheese can attenuate immune suppression induced by exhausting exercise in rats. A popular Brazilian fresh cheese (Minas Frescal cheese) containing Lactobacillus acidophilus LA14 and Bifidobacterium longum BL05 was fed for 2wk to adult Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum uric acid, total and high-density lipoprotein cholesterol fraction, total protein, triacylglycerols, aspartate aminotransferase, alanine aminotransferase, creatine kinase, and blood cell (monocyte, lymphocyte, neutrophil, and leukocyte) counts. Exercise was efficient in reducing lymphocyte counts, irrespective of the type of ingested cheese, but the decrease in the group fed the probiotic cheese was 22% compared with 48% in the animals fed regular cheese. Monocyte counts were unaltered in the rats fed probiotic cheese compared with a significant decrease in the rats fed the regular cheese. Most importantly, ingestion of the probiotic cheese resulted in a >100% increase in serum high-density lipoprotein cholesterol and a 50% decrease in triacylglycerols. We conclude that probiotic Minas Frescal cheese may be a viable alternative to enhance the immune system and could be used to prevent infections, particularly those related to the physical overexertion of athletes.

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Section: Food Matrixmentioning

confidence: 99%

Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

Lollo

Cruz

Morato

et al. 2012

Journal of Dairy Science

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“…2008a). It is an unripened cheese, so storage occurs at refrigeration temperatures, for about 30 days (Souza et al. 2008b; Fritzen‐Freire et al.…”

Section: Introductionmentioning

confidence: 99%

The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese

Fritzen‐Freire

Müller

Laurindo

et al. 2010

Int J of Dairy Tech

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Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium Bb-12 and without (C1) or with (C2) lactic acid were evaluated in relation to the microbiological, physicochemical and sensory properties. After 28 days of storage, the cheeses without lactic acid showed lower moisture and pH, in addition to higher acidity and syneresis. This behaviour influenced the texture profile of the cheeses, making them harder and chewier. The colour attributes L* and b* diminished during the storage. The majority of the consumers classified the cheeses as having good acceptability and they would buy this type of functional food.

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“…Milk and its products are widely consumed in Brazil and Minas Traditional Serro cheese is used as an accompaniment to meals and in a variety of sandwiches (Souza, Cruz, Moura, Vieira, & Sant' Ana, 2008). Additionally, traditional cheeses have great social importance in Brazil, as a consequence of its historical and cultural environment.…”

Section: Introductionmentioning

confidence: 99%

Survival of Listeria innocua in Minas Traditional Serro cheese during ripening

et al. 2009

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a b s t r a c tCheese produced with raw milk can be a risk to consumer health. It is known that lactic acid bacteria present in raw milk and in natural starters can produce antimicrobial compounds against some foodborne bacteria. This work aimed to evaluate the survival of Listeria innocua in Minas Traditional Serro cheese during cheese ripening. The cheeses were inoculated with 10 1 , 10 2 or 10 3 CFU mL À1 of the bacterium and were analyzed for 60 days of ripening at 30°C. It was observed that the time and the dose of bacteria inoculated affected (p < 0.05) the survival of L. innocua. Even when the lowest dose was inoculated, at the end of the 60 days, approximately 10 2 CFU mL À1 of L. innocua was detected in the cheese. The lactic acid bacteria present in the milk and in the natural starter were not sufficient to guarantee the absence of L. innocua in Minas Traditional Serro cheese even after 60 days of storage, as is required by Brazilian legislation.

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Microscopic quality indicators of minas frescal cheese

Cited by 15 publications

References 4 publications

Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese

Survival of Listeria innocua in Minas Traditional Serro cheese during ripening

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