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Susana Marta Isay Saad - One of the best experts on this subject based on the ideXlab platform.
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viability of lactobacillus acidophilus la 5 added solely or in co culture with a yoghurt starter culture and implications on physico chemical and related properties of minas Fresh Cheese during storage
Lwt - Food Science and Technology, 2009Co-Authors: Cinthia Hoch Batista De Souza, Susana Marta Isay SaadAbstract:Abstract The effect of a probiotic culture of Lactobacillus acidophilus (La-5), added solely or in co-culture with a starter culture of Streptococcus thermophilus, on texture, proteolysis and related properties of Minas Fresh Cheese during storage at 5 °C was investigated. Three Cheese-making trials were prepared and produced with no addition of cultures (T1 – control), supplemented with La-5 (T2), and with La-5 + S. thermophilus (T3). Viable counts of La-5 remained above 6.00 log cfu g−1 during the whole storage for T2, reaching 7.00 log cfu g−1 on the 14th day. For T3, the counts of La-5 remained above 6.00 log cfu g−1 after 7 days of storage. Due to the presence of S. thermophilus, T3 presented the highest proteolytic index increase and titratable acidity values. Nevertheless, these results and S. thermophilus addition had no influence on viability of La-5 which presented satisfactory populations for a probiotic food. Moreover, the use of a yoghurt culture for the production of Minas Fresh Cheese T3 supplemented with La-5 resulted in a good quality product, with a small rate of post-acidification, indicating that traditional yoghurt culture could be employed in co-culture with La-5 to improve the quality of this Cheese.
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sensory evaluation of probiotic minas Fresh Cheese with lactobacillus acidophilus added solely or in co culture with a thermophilic starter culture
International Journal of Food Science and Technology, 2008Co-Authors: Cinthia Hoch Batista De Souza, Flávia Carolina Alonso Buriti, Jorge Herman Behrens, Susana Marta Isay SaadAbstract:Summary Sensory acceptance of formulations of probiotic Minas Fresh Cheese was investigated. Cheeses were prepared and supplemented with Lactobacillus acidophilus (T1 – probiotic), Lactobacillus acidophilus + Streptococcus thermophilus (T2 – probiotic + starter) or produced with no addition of cultures (T3 – control). Sensory acceptance tests were performed after 7 and 14 days of storage at 5 °C, using a 9-point hedonic scale (1 = dislike extremely; 9 = like extremely). After 7 days, no significant difference was detected among Cheeses T1, T2 and T3 (P > 0.05). After 14 days, Cheeses T1 and T2 presented higher acceptance and differed significantly from Cheeses T3. Cheeses T3 presented significant difference between 7 and 14 days of storage (P 0.05). The addition of L. acidophilus, either solely or in co-culture with a thermophilic starter culture, resulted in good acceptance of Minas Fresh Cheese, improving sensory performance of the product during storage.
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Incorporation of Lactobacillus acidophilus in Minas Fresh Cheese and its implications for textural and sensorial properties during storage
International Dairy Journal, 2005Co-Authors: Flávia Carolina Alonso Buriti, Juliana Schwarz Da Rocha, Susana Marta Isay SaadAbstract:Abstract The effect of Lactobacillus acidophilus on instrumental texture profile and related properties of Minas Fresh Cheese during storage at 5 °C and on sensory performance was investigated. Four Cheese-making trials were prepared, two supplemented with a mesophilic type O culture (T1, T2) and two with lactic acid (T3, T4). L. acidophilus was added in T2 and T3. The viability of L. acidophilus , instrumental texture profile analysis and related properties were monitored during storage for up to 21 days. Probiotic Cheeses T3 were firmer by the end of storage, due to higher values of pH and hardness. Differences detected were attributed to the starter, rather than to L. acidophilus . Viability of L. acidophilus during storage ranged from 6.04 to 6.93 for T2 and from 5.46 to 6.53 log cfu g −1 for T3, which performed better in sensory evaluation. Minas Fresh Cheese is a suitable food system for the delivery of L. acidophilus .
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probiotic potential of minas Fresh Cheese prepared with the addition of lactobacillus paracasei
Lwt - Food Science and Technology, 2005Co-Authors: Flávia Carolina Alonso Buriti, Juliana Schwarz Da Rocha, Eliane G Assis, Susana Marta Isay SaadAbstract:Abstract The effect of a probiotic Lactobacillus paracasei culture on sensory performance and on the behaviour of instrumental texture profile and related properties of Minas Fresh Cheese during storage at 5 o C was investigated. Four Cheese-making trials were prepared, two supplemented with a mesophilic type O lactic culture (T1, T2) and two with lactic acid (T3, T4). L. paracasei subsp. paracasei was added in T2 and T3. The viability of L. paracasei , instrumental texture profile analysis and related properties were monitored during storage for up to 21 days. Viable counts of L. paracasei in probiotic Cheeses T2 and T3 started above 10 6 –10 7 cfu g −1 and increased during storage. Cheeses T1 and T2 differed significantly from T3 and T4 in relation to hardness, cohesiveness, chewiness and gumminess ( P L. paracasei showed a great potential as a functional food.
Antonio J. Trujillo - One of the best experts on this subject based on the ideXlab platform.
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High pressure processing effect on different Listeria spp. in a commercial starter-free Fresh Cheese
Food microbiology, 2018Co-Authors: K. Evert-arriagada, Antonio J. Trujillo, G.g. Amador-espejo, M.m. Hernández-herreroAbstract:Abstract In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter Fresh Cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 °C for 5 min) and inoculum level (3–4 or 6–7 log CFU/g of Cheese), as well as differences among strains inoculated ( Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively. Listeria inactivation increased with the pressure applied, presenting some statistical differences between the employed strains, inoculum level and sublethal injury. The highest lethality values were obtained at 600 MPa for the three strains tested, although the 500 MPa treatment presented high lethality for L. innocua and L. monocytogenes CECT 4031. After treatment, L. innocua and L. monocytogenes CECT 4031 counts in Fresh Cheese increased gradually during cold storage. By contrast, counts in Cheeses inoculated with L. monocytogenes Scott A did not change significantly ( p ≥ 0.05), being this strain the most pressure resistant and with the slowest growth rate. The manuscript present information supporting that, strains with high-level resistance should be employed during inactivation studies, instead of surrogate microorganisms. Application of HPP treatments of 500 MPa and especially 600 MPa on Fresh Cheeses would be effective to eliminate the most resistant microorganism to a level that should not present a public health risk under normal conditions of distribution and storage.
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Commercial application of high-pressure processing for increasing starter-free Fresh Cheese shelf-life
LWT - Food Science and Technology, 2014Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Antonio J. TrujilloAbstract:Different non-thermal technologies have been proposed to extend the shelf-life of solid food products, high-pressure processing (HPP) being one of the emerging technologies which has been most extensively studied. In this study, one of the first commercial industrial-scale applications of HPP on a starter-free Fresh Cheese, with the aim of increasing its shelf-life, is presented. The effect of 500 MPa (5 min, 16 °C) on physico-chemical, microbial, colour, microstructure, texture and sensorial characteristics of starter-free Fresh Cheeses during cold storage of 21 days was studied. The results showed that pressurised Cheeses presented a shelf-life of about 19–21 days when stored at 4 °C, whereas control Cheese became unsuitable for consumption on day 7–8. On the other hand, Cheese treated at 500 MPa was firmer and more yellow than the untreated one. However, these changes, which were detected by instrumental and sensory analysis, did not affect the preference for pressurised Cheese. These results may lead to practical applications of HPP in the food industry to produce microbiologically safe Cheese with extended shelf-life and sensory quality.
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Effect of high pressure processing on volatile compound profile of a starter-free Fresh Cheese
Innovative Food Science & Emerging Technologies, 2013Co-Authors: K. Evert-arriagada, M.m. Hernández-herrero, J.j. Gallardo-chacon, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The volatile profile of free-starter Fresh Cheeses was analysed by gas chromatography–mass spectrometry (GC–MS) after the application of high pressure processing (HPP; 500 MPa, 5 min). High pressure treatments were performed in an industrial HPP unit, using commercial Cheeses; unpressurised Cheeses were used as control. Volatile compound analyses were performed during shelf life (7 days for control Cheeses and 21 days for pressurised Cheeses). Forty nine compounds were identified in the volatile fraction of Fresh Cheeses, including ketones, acids, sulphur compounds, terpenes, aldehydes, alcohols, lactones, and miscellaneous compounds. In general, no significant changes in the volatile compound profile of treated Cheeses were observed during their shelf life. Only a few volatile compounds were significantly influenced (p Industrial relevance High pressure processing (HPP) is an efficient method to improve Cheese quality and achieve microbial safety of food. It has already successfully been proven on an industrial scale of several food products. The data presented in this study further indicate that volatile compound profile of a commercial free-starter Fresh Cheese was not significantly modified under pressure considering that the shelf life of pressurised Cheese was threefold that of the control Cheese. This research provides evidence that HPP is able to maintain aroma characteristics of Cheese while extending its shelf life.
K. Evert-arriagada - One of the best experts on this subject based on the ideXlab platform.
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High pressure processing effect on different Listeria spp. in a commercial starter-free Fresh Cheese
Food microbiology, 2018Co-Authors: K. Evert-arriagada, Antonio J. Trujillo, G.g. Amador-espejo, M.m. Hernández-herreroAbstract:Abstract In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter Fresh Cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 °C for 5 min) and inoculum level (3–4 or 6–7 log CFU/g of Cheese), as well as differences among strains inoculated ( Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively. Listeria inactivation increased with the pressure applied, presenting some statistical differences between the employed strains, inoculum level and sublethal injury. The highest lethality values were obtained at 600 MPa for the three strains tested, although the 500 MPa treatment presented high lethality for L. innocua and L. monocytogenes CECT 4031. After treatment, L. innocua and L. monocytogenes CECT 4031 counts in Fresh Cheese increased gradually during cold storage. By contrast, counts in Cheeses inoculated with L. monocytogenes Scott A did not change significantly ( p ≥ 0.05), being this strain the most pressure resistant and with the slowest growth rate. The manuscript present information supporting that, strains with high-level resistance should be employed during inactivation studies, instead of surrogate microorganisms. Application of HPP treatments of 500 MPa and especially 600 MPa on Fresh Cheeses would be effective to eliminate the most resistant microorganism to a level that should not present a public health risk under normal conditions of distribution and storage.
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Commercial application of high-pressure processing for increasing starter-free Fresh Cheese shelf-life
LWT - Food Science and Technology, 2014Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Antonio J. TrujilloAbstract:Different non-thermal technologies have been proposed to extend the shelf-life of solid food products, high-pressure processing (HPP) being one of the emerging technologies which has been most extensively studied. In this study, one of the first commercial industrial-scale applications of HPP on a starter-free Fresh Cheese, with the aim of increasing its shelf-life, is presented. The effect of 500 MPa (5 min, 16 °C) on physico-chemical, microbial, colour, microstructure, texture and sensorial characteristics of starter-free Fresh Cheeses during cold storage of 21 days was studied. The results showed that pressurised Cheeses presented a shelf-life of about 19–21 days when stored at 4 °C, whereas control Cheese became unsuitable for consumption on day 7–8. On the other hand, Cheese treated at 500 MPa was firmer and more yellow than the untreated one. However, these changes, which were detected by instrumental and sensory analysis, did not affect the preference for pressurised Cheese. These results may lead to practical applications of HPP in the food industry to produce microbiologically safe Cheese with extended shelf-life and sensory quality.
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Effect of high pressure processing on volatile compound profile of a starter-free Fresh Cheese
Innovative Food Science & Emerging Technologies, 2013Co-Authors: K. Evert-arriagada, M.m. Hernández-herrero, J.j. Gallardo-chacon, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The volatile profile of free-starter Fresh Cheeses was analysed by gas chromatography–mass spectrometry (GC–MS) after the application of high pressure processing (HPP; 500 MPa, 5 min). High pressure treatments were performed in an industrial HPP unit, using commercial Cheeses; unpressurised Cheeses were used as control. Volatile compound analyses were performed during shelf life (7 days for control Cheeses and 21 days for pressurised Cheeses). Forty nine compounds were identified in the volatile fraction of Fresh Cheeses, including ketones, acids, sulphur compounds, terpenes, aldehydes, alcohols, lactones, and miscellaneous compounds. In general, no significant changes in the volatile compound profile of treated Cheeses were observed during their shelf life. Only a few volatile compounds were significantly influenced (p Industrial relevance High pressure processing (HPP) is an efficient method to improve Cheese quality and achieve microbial safety of food. It has already successfully been proven on an industrial scale of several food products. The data presented in this study further indicate that volatile compound profile of a commercial free-starter Fresh Cheese was not significantly modified under pressure considering that the shelf life of pressurised Cheese was threefold that of the control Cheese. This research provides evidence that HPP is able to maintain aroma characteristics of Cheese while extending its shelf life.
M.m. Hernández-herrero - One of the best experts on this subject based on the ideXlab platform.
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High pressure processing effect on different Listeria spp. in a commercial starter-free Fresh Cheese
Food microbiology, 2018Co-Authors: K. Evert-arriagada, Antonio J. Trujillo, G.g. Amador-espejo, M.m. Hernández-herreroAbstract:Abstract In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter Fresh Cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 °C for 5 min) and inoculum level (3–4 or 6–7 log CFU/g of Cheese), as well as differences among strains inoculated ( Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively. Listeria inactivation increased with the pressure applied, presenting some statistical differences between the employed strains, inoculum level and sublethal injury. The highest lethality values were obtained at 600 MPa for the three strains tested, although the 500 MPa treatment presented high lethality for L. innocua and L. monocytogenes CECT 4031. After treatment, L. innocua and L. monocytogenes CECT 4031 counts in Fresh Cheese increased gradually during cold storage. By contrast, counts in Cheeses inoculated with L. monocytogenes Scott A did not change significantly ( p ≥ 0.05), being this strain the most pressure resistant and with the slowest growth rate. The manuscript present information supporting that, strains with high-level resistance should be employed during inactivation studies, instead of surrogate microorganisms. Application of HPP treatments of 500 MPa and especially 600 MPa on Fresh Cheeses would be effective to eliminate the most resistant microorganism to a level that should not present a public health risk under normal conditions of distribution and storage.
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Commercial application of high-pressure processing for increasing starter-free Fresh Cheese shelf-life
LWT - Food Science and Technology, 2014Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Antonio J. TrujilloAbstract:Different non-thermal technologies have been proposed to extend the shelf-life of solid food products, high-pressure processing (HPP) being one of the emerging technologies which has been most extensively studied. In this study, one of the first commercial industrial-scale applications of HPP on a starter-free Fresh Cheese, with the aim of increasing its shelf-life, is presented. The effect of 500 MPa (5 min, 16 °C) on physico-chemical, microbial, colour, microstructure, texture and sensorial characteristics of starter-free Fresh Cheeses during cold storage of 21 days was studied. The results showed that pressurised Cheeses presented a shelf-life of about 19–21 days when stored at 4 °C, whereas control Cheese became unsuitable for consumption on day 7–8. On the other hand, Cheese treated at 500 MPa was firmer and more yellow than the untreated one. However, these changes, which were detected by instrumental and sensory analysis, did not affect the preference for pressurised Cheese. These results may lead to practical applications of HPP in the food industry to produce microbiologically safe Cheese with extended shelf-life and sensory quality.
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Effect of high pressure processing on volatile compound profile of a starter-free Fresh Cheese
Innovative Food Science & Emerging Technologies, 2013Co-Authors: K. Evert-arriagada, M.m. Hernández-herrero, J.j. Gallardo-chacon, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The volatile profile of free-starter Fresh Cheeses was analysed by gas chromatography–mass spectrometry (GC–MS) after the application of high pressure processing (HPP; 500 MPa, 5 min). High pressure treatments were performed in an industrial HPP unit, using commercial Cheeses; unpressurised Cheeses were used as control. Volatile compound analyses were performed during shelf life (7 days for control Cheeses and 21 days for pressurised Cheeses). Forty nine compounds were identified in the volatile fraction of Fresh Cheeses, including ketones, acids, sulphur compounds, terpenes, aldehydes, alcohols, lactones, and miscellaneous compounds. In general, no significant changes in the volatile compound profile of treated Cheeses were observed during their shelf life. Only a few volatile compounds were significantly influenced (p Industrial relevance High pressure processing (HPP) is an efficient method to improve Cheese quality and achieve microbial safety of food. It has already successfully been proven on an industrial scale of several food products. The data presented in this study further indicate that volatile compound profile of a commercial free-starter Fresh Cheese was not significantly modified under pressure considering that the shelf life of pressurised Cheese was threefold that of the control Cheese. This research provides evidence that HPP is able to maintain aroma characteristics of Cheese while extending its shelf life.
L. Picgirard - One of the best experts on this subject based on the ideXlab platform.
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Continuous manufacturing of a light-textured foamed Fresh Cheese by dispersion of a gas phase. I. Influence of process parameters
Journal of Food Engineering, 2006Co-Authors: Ch. Vial, Rajeev K. Thakur, Gholamreza Djelveh, L. PicgirardAbstract:Abstract A continuous process was developed for manufacturing a light-textured Fresh Cheese by dispersion and stabilization of a gas phase in form of tiny bubbles. This was carried out using a mechanically stirred column that simulates the behaviour of a scraped surface heat exchanger. The process performance was studied on the basis of overrun, stability over time and rheological properties of foamed products. This work focuses on the influence of process parameters, such as pH, total solids, curd homogenization, pasteurization temperature, rotation speed, as well as inlet and jacket temperatures. The optimization of process conditions enabled the manufacture of a stable product (more than 21 days) including at least 15% (v/v) air, even when pH was close to the pI of milk, which corresponds apparently to the lowest foaming ability of Fresh Cheese. Key parameters for successful operation were total solids and inlet temperature: optimal total solids stood between 36% and 38% (w/w), while the difference between inlet and jacket temperatures should be as high as possible, such as 80 °C and 4 °C, respectively, in order to maximize supercooling. Pressure homogenization at 200 bars played a positive role on foaming, whereas varying pasteurization temperature between 72 and 83 °C had no effect on the properties of foamed Fresh Cheese. The optimal rotation speed was also shown to be strongly correlated to total solids.
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Continuous manufacturing of a light-textured foamed Fresh Cheese by dispersion of a gas phase. II. Influence of formulation
Journal of Food Engineering, 2006Co-Authors: Ch. Vial, Rajeev K. Thakur, Gholamreza Djelveh, A. Pérez Quintáns, L. PicgirardAbstract:Abstract The continuous process developed in “Part I. Influence of process parameters” was used to investigate the influence of ingredients on the manufacturing of a light-textured foamed Fresh Cheese. The role of ingredients was analyzed using overrun, stability of the dispersed gas phase over time, Cheese texture and visual aspect as indicators. Using cream and skim milk as a reference, Fresh Cheese formulation has been modified by replacing cream with milk fat fractions or incorporating whey protein concentrates (WPC) and emulsifiers, such as phospholipids (PhL) and mono–diglycerides (MDG). Experiments have shown that the foamability and the stability are enhanced by WPC addition and high-melting point fat fractions, but also that the simultaneous addition of WPC and PhL provides softer textures, whereas MDG present always a negative impact on foamability. The best results are obtained when WPC are incorporated before curd homogenization.
