Probiotic white cheese with Lactobacillus acidophilus

Kasimoğlu, Aylin; Göncüoğlu, Muammer; Akgün, Sadi

doi:10.1016/j.idairyj.2004.04.006

Cited by 126 publications

(99 citation statements)

References 14 publications

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“…Except for this point, both treatments had counts higher than 10 6 CFU g -1 , which is the minimum value recommended for a product to have beneficial health effects. These results were similar to those reported by Vinderola et al (2000), Yilmaztekin et al (2004), Kasimoglu et al (2004), Buriti et al (2005a), and Buriti et al (2005b).…”

Section: Viability Of L Acidophilus During Cheese Storagesupporting

confidence: 92%

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Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

Marcatti¹,

Habitante²,

Sobral³

et al. 2009

Sci. agric. (Piracicaba, Braz.)

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Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05) were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4) yielded best aroma. The populations of L. acidophilus were greater than 10 6 CFU g --1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters. Key words: Lactobacillus acidophilus, probiotic viability, sensory evaluation, texture DESENVOLVIMENTO DE QUEIJO MINAS FRESCAL DE LEITE DE BÚFALA COM ADIÇÃO DE L. ACIDOPHILUSRESUMO: Para incorporação efetiva de probióticos em alimentos é imprescindível que a cultura mantenha-se viável durante todo o processamento e a estocagem e que não ocorram alterações adversas nas características sensoriais do produto. O objetivo deste trabalho foi desenvolver queijo Minas frescal com propriedades probióticas a partir do leite de búfala. Foram avaliados quatro tratamentos (T1 a T4), sendo T1 e T3 controles, sem e com acidificação, respectivamente em T2 e T4 foram adicionados da cultura probiótica Lactobacillus acidophilus (LAC 4), porém T4 foi também acidificado. Todos os queijos foram avaliados quanto ao perfil de textura, aceitação sensorial e evolução do pH. Nos queijos dos tratamentos T2 e T4 foi determinada a viabilidade da cultura probiótica, durante 28 dias de estocagem refrigerada. O tratamento T4 apresentou valores para dureza, gomosidade e mastigabilidade menores que aqueles obtidos para os demais tratamentos. Não houve diferenças entre os tratamentos (p > 0.05) em relação à elasticidade, coesividade, assim como para os atributos textura, sabor e aceitação global. O tratamento adicionado de probiótico e ácido foi o melhor aceito em função do aroma. A população de L. acidophilus permaneceu maior que 10 6 UFC g -1 depois de 28 dias de estocagem mesmo no produto acidificado. Queijo Minas frescal de leite de búfala é um alimento adequado para incorporação de L. acidophilus, uma vez que esta cultura permaneceu viável no mesmo durante seu "shelf-li...

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Section: Viability Of L Acidophilus During Cheese Storagesupporting

confidence: 92%

“…It is thus fair to infer that the addition of L. acidophilus LAC 4 to Minas-type cheese manufactured from buffalo milk did not influence its sensory characteristics. This result is similar to that obtained for fresh cheeses made from cow milk by Alegro (2003), Kasimoglu et al (2004), and Buriti et al (2005b).…”

Section: Sensory Evaluationsupporting

confidence: 90%

Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

Marcatti¹,

Habitante²,

Sobral³

et al. 2009

Sci. agric. (Piracicaba, Braz.)

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“…The authors reported that the numbers of both probiotic bacteria decreased gradually throughout the 90-day ripening. However, Kasimoglu et al [46] maintained that the counts of Lb. acidophilus were high enough for a claimed therapeutic effect in vacuum-packed Beyaz peynir.…”

Section: Microbiological and Biochemical Aspectsmentioning

confidence: 99%

Cheeses of Turkey: 2. Varieties ripened under brine

Hayaloğlu

Özer

Fox

2008

Dairy Sci. Technol.

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“…To contribute to this issue, this paper proposes the use of diffuse reflectance spectroscopy associated with PLSR as a novel possibility for the quality control of ricotta cheese, particularly targeting the fast and inexpensive determination of fat, protein and moisture. (Kasimoglu et al 2004;Pillonel et al 2002). , summing the deviation in relation to the sample average, raised to the second power, divided by the number of samples minus one b Sample of coefficient of variation: (sample standard deviation/sample average) × 100 …”

Section: Introductionmentioning

confidence: 99%

Determination of fat, protein and moisture in ricotta cheese by near infrared spectroscopy and multivariate calibration

2013

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Near-infrared reflectance spectroscopy (NIRS) with partial least squares regression (PLSR) was used to determine levels of fat, protein and moisture in ricotta cheese without complex sample preparation. Spectra of 19 conventional and low-fat ricotta samples from different manufacturers were collected in duplicate, with 33 of the 38 spectra used as a calibration set and the remaining 5 spectra used as an external validation set. The best results were obtained by processing the spectral region between 1,100 and 2,500 nm. Multivariate models with six latent variables (LVs) showed good prediction capability for fat and protein determinations, with average relative errors (Er) of 6.37 % and 5.95 %, respectively. For moisture, a more robust model was obtained with 4 LVs, showing better prevision capacity and Er of 1.91 %.

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Probiotic white cheese with Lactobacillus acidophilus

Cited by 126 publications

References 14 publications

Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

Cheeses of Turkey: 2. Varieties ripened under brine

Determination of fat, protein and moisture in ricotta cheese by near infrared spectroscopy and multivariate calibration

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