Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

Ferrão, Luana Limoeiro; Silva, E.B.; Silva, H.L.A.; Silva, R.; Mollakhalili, N.; Granato, Daniel; Freitas, Mônica Q.; Silva, M.C.; Raices, Renata S.L.; Padilha, Marina; Zacarchenco, Patrícia Blumer; Barbosa, Maria Ivone Martins Jacintho; Mortazavian, Amir Mohammad; Cruz, Adriano G.

doi:10.1016/j.foodres.2016.04.034

Cited by 78 publications

(48 citation statements)

References 104 publications

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“…Among them, inulin is used as a bulking agent that is able to replace fat, modify cheese texture, and improve the sensorial quality of the cheese (20). Previously, the positive effects of dietary fibers on the shelf lives of soft dairy products, such as some fresh cheeses and ice creams, were described (19,(21)(22)(23). In addition, positive effects on the human gut microbiota and health from the intake of dietary fibers have been described (19,24).…”

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confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

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This study was aimed at improving the functional attributes and shelf life of burrata cheese by using protective lactobacilli (Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB), fructooligosaccharides, and inulin. Six burrata cheeses were made using (i) the traditional protocol (control), (ii) the addition of 0.5% fructooligosaccharides and inulin (DF cheese), (iii) protective lactobacilli in milk alone (PL cheese), (iv) protective lactobacilli in milk and governing liquid (2PL cheese), (v) protective lactobacilli in milk and dietary fibers (DF_PL cheese), and (vi) protective lactobacilli in milk and governing liquid and dietary fibers (DF_2PL cheese). As expected, DF, DF_PL, and DF_2PL cheeses showed 1.5% of total fibers. Burrata cheeses produced by adding protective lactobacilli only in milk (PL and DF_PL cheeses) showed the lowest acidification during cheese making and storage. Lactic and acetic acids and ethanol were found at the lowest concentrations in these samples. Analyses of cultivable microbiota and the microbiome showed that protective lactobacilli reduced the house microbiota components (e.g., Streptococcus thermophilus, Lactococcus lactis, and Leuconostoc lactis) during cheese making and storage. Protective lactobacilli slowed the growth of staphylococci, coliforms, and Pseudomonas spp., especially in early storage. According to the different microbiome assemblies, burrata samples differed in peptide profiles and the levels of free amino acids. As shown by a sensory analysis, the addition of protective lactobacilli in milk improved the flavor and increased the shelf life of burrata cheese. In comparison to cheeses made using protective cultures only in milk, the shelf lives of those containing cultures also in the governing liquid were not further prolonged and they received lower acceptability scores by the panelists.IMPORTANCE This study provides more in-depth knowledge of the microbiome of burrata cheese and the set-up for a novel biotechnology using prebiotic dietary fibers and protective probiotic Lactobacillus plantarum LPAL and Lactobacillus rhamnosus LRB in milk. The biotechnology proposed in this study should be considered a useful tool to improve the functional value of burrata cheese. The use of protective lactobacilli in milk enhanced the flavor formation and shelf life of burrata cheese.

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mentioning

confidence: 99%

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

Minervini

Conte

Nobile

et al. 2017

Appl Environ Microbiol

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“…; Ferrão et al . ). The USDA Dietary Guidelines recommends decreasing sodium intake to <2.3 g per day and increasing potassium intake to 4.7 g per day for females and males 14 years of age or older, as part of a healthy eating pattern and lifestyle (USDA, ).…”

Section: Resultsmentioning

confidence: 97%

Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese

Nogueira

Costa-Lima

Torres

et al. 2018

Int J of Dairy Tech

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The influence of different emulsifying salts (ES) on the physicochemical parameters and sensory qualities of spreadable processed cheese (SPPC) was evaluated. The fat and moisture contents of the SPPC were not affected significantly by varying proportions of ES. The replacement of sodium‐based polyphosphate blends by their monopotassium phosphate counterpart at 25% (w/w) markedly improved the sensory quality of the SPPC (on a weight basis). An SPPC of acceptable quality labelled as a ‘reduced sodium’ product was obtained using a blend of commercial emulsifying salts and monopotassium phosphate (1:1 w/w) added at 1.2% (w/w) of the total formulation weight.

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“…A characteristic feature of pectin is the gel-forming ability and also high stability at low pH and high sugar content. The properties of pectin in the dairy production positively affect a consistency of finished Table 4 Basic physicochemical properties of curds with the cryopowder "Garbuz" Table 5 The results of the microbiological research of curds with the cryopowder during storage products and have a significant radioprotective effect on a human body [16]. The complex set of chemical and biochemical compounds in the cryopowders allows attributing them to products with a wide range of therapeutic and radioprotective properties [8].…”

Section: Methodsmentioning

confidence: 99%