Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes

Moraes, Geórgia Maciel Dias de; Santos, K. M. O. dos; Barcelos, Samuel Carneiro de; Lopes, Silmara Azevedo; Egito, A. S. do

doi:10.1016/j.lwt.2018.04.028

Cited by 44 publications

(32 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moraes, Santos, Barcelos, Lopes, and Egito () evaluated the sensory acceptance of Coalho goat cheese using a panel of 120 consumers and observed that the probiotic cheese ( Lb. Mucosae CNPC007) had higher acceptance scores for aroma, flavor, and overall impression.…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

“…Moraes et al. () applied QDA and CATA to characterize Coalho goat cheese produced with the potential probiotic Lb. mucosae CNPC007.…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

“…Furthermore, the cheeses presented lower concentrations of hexanoic, heptanoic, and octanoic acids, which are known to account for the distinctive aroma of goat cheese. Moraes, Santos, Barcelos, Lopes, and Egito (2018) evaluated the sensory acceptance of Coalho goat cheese using a panel of 120 consumers and observed that the probiotic cheese (Lb. Mucosae CNPC007) had higher acceptance scores for aroma, flavor, and overall impression.…”

Section: Cheesementioning

confidence: 99%

“…plantarum 564 could be positively employed in the manufacture of soft acid-coagulated goat cheeses. Moraes et al (2018) applied QDA and CATA to characterize Coalho goat cheese produced with the potential probiotic Lb. mucosae CNPC007.…”

Section: Cheesementioning

confidence: 99%

See 3 more Smart Citations

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

View full text Add to dashboard Cite

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

show abstract

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

“…Moraes et al. () applied QDA and CATA to characterize Coalho goat cheese produced with the potential probiotic Lb. mucosae CNPC007.…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Section: Cheesementioning

confidence: 99%

Section: Cheesementioning

confidence: 99%

See 2 more Smart Citations

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

View full text Add to dashboard Cite

show abstract

“…Only recently QDA method has found utilisation in de Moraes et al . () investigations, where goat cheese made with autochthonous Lactobacillus mucosae CNPC007 strain achieved high sensory acceptability. Silva et al .…”

Section: Introductionmentioning

confidence: 99%

Probiotic monocultures in fermented goat milk beverages – sensory quality of final product

Mituniewicz‐Małek

Zielińska

Ziarno

2019

Int J of Dairy Tech

View full text Add to dashboard Cite

The aim of our study was to conduct a selection of the monocultures capable of providing the most attractive sensory features of the final product. Four fermented goat's milk beverages were produced with probiotic monocultures containing Lactobacillus (Lb. acidophilus La‐5, Lb. rhamnosus K3 and Lb. plantarum O20) and Bifidobacterium (Bif. animalis subsp. lactisBB‐12). A sensory analysis and microbiological assessment of fermented goat's milk beverages were made at the beginning of the study and after 3, 7, 10 and 14 days of refrigerated storage (5 ± 1 °C). We found that samples including monocultures Lb. plantarum O20 and Bif. animalis subsp. lactisBB‐12 were differentiated from other goat's milk beverages.

show abstract

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

Liu

et al. 2019

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: Mono-, di-and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced-fat mozzarella cheese were evaluated. RESULTS: Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced-fat cheese. Maltitol improved the elasticity of the reduced-fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol-added cheese had a lower glass transition temperature (T g ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced-fat cheese. CONCLUSION:The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced-fat mozzarella cheese and might enhance the cheese's functional properties. The T g of cheese was related to the water and fat content, fat replacer addition and cross-linking degree of casein. The relationship between T g and the physicochemical properties of cheese will be studied in further research.

show abstract

Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes

Cited by 44 publications

References 18 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotic monocultures in fermented goat milk beverages – sensory quality of final product

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

Contact Info

Product

Resources

About