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

Fritzen‐Freire, Carlise Beddin; Müller, Carmen Maria Olivera; Laurindo, João Borges; Amboni, Renata Dias de Mello Castanho; Prudêncio, Elane Schwinden

doi:10.1111/j.1471-0307.2010.00617.x

Cited by 22 publications

(10 citation statements)

References 34 publications

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“…Microscopic analysis of the SRC network can be used to assess essential parameters of the structure. Many authors indicate a close relationship among structure, rheology and texture of cheeses (Fritzen-Freire, Mueller, Laurindo, Amboni, & Prudencio, 2010;Prudêncio et al, 2014). The more compact structure of the SRC-C could be related to its higher hardness.…”

Section: Discussionmentioning

confidence: 99%

Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Rubel

Iraporda

Gallo

et al. 2019

International Dairy Journal

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Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulated and crumbly mass of limited shelf life. Unlike the conventional methods for ricotta elaboration, a novel processing step was introduced to improve spreadability. The effect of hydrocolloids addition on physicochemical, mechanical and rheological properties was evaluated during storage. Hydrocolloids had a positive effect on the cheese matrix regarding microstructure and rheological properties. Samples showed acceptable physicochemical properties (compared with the control) during storage. Addition of hydrocolloids attenuated syneresis. Preliminary results showed that the best formulation was ricotta cheese containing high gelification capacity gelatin. Results of this study may contribute to the development of a novel dairy product.

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Section: Discussionmentioning

confidence: 99%

Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Rubel

Iraporda

Gallo

et al. 2019

International Dairy Journal

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“…The dry matter content (DM) was 100 less the moisture proportion. The cheese yield (Yc) of each formulation was calculated following formula established by Fritzen‐Freire et al., (2010). It is expressed as ratio between produced cheese weight (g) and milk volume (mL) used process, multiplied by 100.…”

Section: Methodsmentioning

confidence: 99%

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Ghamgui

Bouaziz

Frikha

et al. 2021

Food Science & Nutrition

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The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne‐type cheese was investigated. Response surface methodology (RSM) using Box–Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25–45°C), stirring period (20–30 min), and AG concentration (0.25%–0.75%). A 3‐level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne‐type cheese with AG added. The P‐values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R2 ≥ .686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne‐type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne‐type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.

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“…It is a fresh, soft, white cheese, slightly salted and with a slight lactic acid taste (Souza et al, 2008). Its potential as a functional food, especially as a food matrix to deliver different probiotic bacteria (e.g., Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium lactis and Bifidobacterium longum), has been reported previously (Buriti et al, 2005;Souza and Saad, 2009;Fritzen-Freire et al, 2010a). However, studies covering the changes that occur due to the addition of different levels of probiotic bacteria during processing on cheese's physicochemical parameters and sensory acceptance using commercial conventional and probiotic fresh cheeses have not been described.…”

Section: Introductionmentioning

confidence: 99%

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

Gomes¹,

Braga²,

Cruz³

et al. 2011

Journal of Dairy Science

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The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf life. This research aimed to evaluate the effect of the supplementation of increasing amounts of Lactobacillus acidophilus (0, 0.4, or 0.8 g/L of milk) on the physicochemical parameters and sensory acceptance of Minas fresh cheese. In addition, the sensory acceptance of probiotic cheeses was assessed using a consumer test and compared with commercial cheeses (conventional and probiotic). High counts (9.11 to 9.42 log cfu/g) of L. acidophilus were observed throughout the shelf life, which contributed to the maintenance of its probiotic status and resulted in lower pH values and greater production of organic acids. The probiotic cheeses presented lower scores for appearance, aroma, and texture compared with conventional cheeses. Internal preference mapping explained almost 60% of the total variation of the data and showed a large number of consumers concentrated near the conventional cheeses, demonstrating greater preference for these samples. The findings indicated that some negative sensory effects could occur when high level of supplementation with L. acidophilus is used in probiotic cheese processing.

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

Cited by 22 publications

References 34 publications

Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties

Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

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