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Manuela Pintado - One of the best experts on this subject based on the ideXlab platform.
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Effect of the incorporation of salted additives on probiotic Whey Cheeses
Food Bioscience, 2015Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Jose Soares, Ana C. Freitas, F. Xavier MalcataAbstract:Abstract The research effort described here has focused on incorporation of Lactobacillus casei , in Whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine Whey (or a mixture thereof) with ovine milk, and were inoculated (at 10%) with L. casei strain LAFTI ® L26; salt, salt and herbs, or salt and xanthan were further added to such matrices, which were then homogenized and stored at 7 °C for up to 21 d. In general, viable cell numbers maintained or even increased throughout the storage period, irrespective of the type of salty additive considered. Partial depletion of lactose was detected, and concomitant production of lactic acid throughout the 21 d-period of storage; lower lactic acid concentrations were found in matrices containing salty additives. In matrices with xanthan (SX), the probiotic strain exhibited the lowest metabolic activity. Matrices SX were less soft and firmer than the others, by the end of storage, and were similar to matrices with herbs (SH). The incorporation of salty additives affected bacterial metabolism, in terms of glycolysis and proteolysis, which in turn had a significant impact on the development of textural properties.
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incorporation of probiotic bacteria in Whey cheese decreasing the risk of microbial contamination
Journal of Food Protection, 2011Co-Authors: Raquel A Madureira, Manuela Pintado, A. Gomes, Xavier F MalcataAbstract:For dairy products that are consumed fresh, contamination by spoilage microorganisms and pathogens from the environment is a major concern. Contamination has been associated with a number of outbreaks of foodborne illnesses; however, consistent data pertaining to the microbial safety of Whey Cheeses specifically have not been reported. Hence, the goals of this research effort were (i) to manufacture a probiotic Whey cheese with Bifidobacterium animalis and Lactobacillus casei and (ii) to assess the antimicrobial activity of these probiotics against a set of foodborne pathogens (Listeria innocua, Salmonella Enteritidis, and Staphylococcus aureus) and food spoilage microorganisms (Pseudomonas aeruginosa and Escherichia coli). Three ranges of these microbial contaminants were used for inoculation of Cheeses: 103 to 104, 104 to 106, and 106 to108 CFU/g. Inoculation in plain culture medium served as a control. The inhibition produced by the probiotics was calculated, and the major effect was found to be bacter...
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technological optimization of manufacture of probiotic Whey cheese matrices
Journal of Food Science, 2011Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Teresa R S Brandao, Xavier F MalcataAbstract:: In attempts to optimize their manufacture, Whey cheese matrices obtained via thermal processing of Whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractional addition of bovine milk to feedstock Whey, homogenization time, and storage time of Whey cheese as processing parameters. Probiotic Whey cheese matrices were inoculated with Lactobacillus casei LAFTI®L26 at 10% (v/v), whereas control Whey cheese matrices were added with skim milk previously acidified with lactic acid to the same level. All Whey Cheeses were stored at 7 °C up to 14 d. Chemical and sensory analyses were carried out for all samples, as well as rheological characterization by oscillatory viscometry and textural profiling. As expected, differences were found between control and probiotic matrices: fractional addition of milk and storage time were the factors accounting for the most important effects. Estimation of the best operating parameters was via response surface analysis: milk addition at a rate of 10% to 15% (v/v), and homogenization for 5 min led to the best probiotic Whey Cheeses in terms of texture and organoleptic properties, whereas the best time for consumption was found to be by 9 d of storage following manufacture.
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Rheological, textural and microstructural features of probiotic Whey Cheeses
LWT - Food Science and Technology, 2011Co-Authors: A. Raquel Madureira, Manuela Pintado, Ana I.e. Pintado, A. Gomes, F. Xavier MalcataAbstract:Whey Cheeses have been manufactured with probiotic bacteria – viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTI®L26, from combinations of bovine Whey and milk, following protein denaturation at 90 °C; they were subsequently inoculated (at 10%) with those strains, and homogenized afterwards; additives such as salt and sugar were then incorporated; and the resulting solid matrices were stored at 7° C for up to 21 d. Oscillatory measurements and instrumental texture profile analyses were performed, and sensory analyses were carried out by a trained panel. Microstructural features were in addition ascertained by scanning electron microscopy. L. casei exhibited a higher acidifying activity than B. animalis, which produced distinct textures; higher firmness and viscoelasticity were indeed found in matrices inoculated with the former. Incorporation of sugar and L. casei favoured consumer acceptability, relative to plain matrices. Microstructural differences were detected between matrices at different times of storage and formulated with distinct additives.
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sweet Whey cheese matrices inoculated with the probiotic strain lactobacillus paracasei lafti l26
Dairy Science & Technology, 2008Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Jose Soares, Ana C. Freitas, F. X. MalcataAbstract:Consumption of dairy products containing viable probiotic strains has increased dramatically in recent years, owing to general health claims associated therewith. This trend has boosted diversification of the portfolio of said products, including Whey cheese matrices. However, taking into account the relatively poor organoleptic and textural features of these matrices, improvement is in order via incorporation of selected additives, provided that viability of the strains is duly assayed. Lactobacillus paracasei LAFTI® L26 was accordingly incorporated into Whey protein solid matrices, in the presence of several additives aimed at enhancing their organoleptic appeal and textural performance. These matrices were produced from a combination of either ovine or bovine Whey (or a mixture thereof) with ovine milk, and were inoculated at 10% (v/v) with the probiotic strain. Sugar, sugar and aloe vera, sugar and chocolate, and sugar and jam were further added, and the resulting products were then stored at 7 °C for 21 d. In general, viable cell numbers remained high in all experimental matrices throughout storage. Despite the observed low extents of breakdown, proteolytic activities by the end of storage were higher in matrices containing jam. Furthermore, L. paracasei partially converted lactose into lactic acid in these matrices. Additives enhanced the organoleptic features of Whey Cheeses, and produced different textural patterns. The higher sensory scores were attained by matrices containing sugar: sugar and aloe vera received the best scores by 3 d of storage, but these scores decreased as storage time elapsed.
Ana Raquel Madureira - One of the best experts on this subject based on the ideXlab platform.
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Effect of the incorporation of salted additives on probiotic Whey Cheeses
Food Bioscience, 2015Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Jose Soares, Ana C. Freitas, F. Xavier MalcataAbstract:Abstract The research effort described here has focused on incorporation of Lactobacillus casei , in Whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine Whey (or a mixture thereof) with ovine milk, and were inoculated (at 10%) with L. casei strain LAFTI ® L26; salt, salt and herbs, or salt and xanthan were further added to such matrices, which were then homogenized and stored at 7 °C for up to 21 d. In general, viable cell numbers maintained or even increased throughout the storage period, irrespective of the type of salty additive considered. Partial depletion of lactose was detected, and concomitant production of lactic acid throughout the 21 d-period of storage; lower lactic acid concentrations were found in matrices containing salty additives. In matrices with xanthan (SX), the probiotic strain exhibited the lowest metabolic activity. Matrices SX were less soft and firmer than the others, by the end of storage, and were similar to matrices with herbs (SH). The incorporation of salty additives affected bacterial metabolism, in terms of glycolysis and proteolysis, which in turn had a significant impact on the development of textural properties.
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bioactivity of probiotic Whey cheese characterization of the content of peptides and organic acids
Journal of the Science of Food and Agriculture, 2013Co-Authors: Ana Raquel Madureira, F. X. Malcata, A. Gomes, Jose Soares, Maria M Amorim, Tânia G Tavares, Maria Manuela PintadoAbstract:BACKGROUND: Probiotic Whey Cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a Whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacteriumanimalis, Lactobacillusacidophilus and Lactobacilluscasei. RESULTS: Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors. Water-soluble extracts (WSE) obtained from these cheese matrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the <3 kDa fraction exhibited higher activities in the case of L.casei and B.animalis than the control and L.acidophilus. CONCLUSION: Whey Cheeses with higher nutritional value were those inoculated withL.casei. c � 2012 Society of Chemical Industry
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Bioactivity of probiotic Whey cheese: characterization of the content of peptides and organic acids.
Journal of the science of food and agriculture, 2013Co-Authors: Ana Raquel Madureira, A. Gomes, Jose Soares, Tânia G Tavares, Maria Manuela Pintado, M. Amorim, Francisco Xavier MalcataAbstract:BACKGROUND: Probiotic Whey Cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a Whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacteriumanimalis, Lactobacillusacidophilus and Lactobacilluscasei. RESULTS: Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors. Water-soluble extracts (WSE) obtained from these cheese matrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the
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technological optimization of manufacture of probiotic Whey cheese matrices
Journal of Food Science, 2011Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Teresa R S Brandao, Xavier F MalcataAbstract:: In attempts to optimize their manufacture, Whey cheese matrices obtained via thermal processing of Whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractional addition of bovine milk to feedstock Whey, homogenization time, and storage time of Whey cheese as processing parameters. Probiotic Whey cheese matrices were inoculated with Lactobacillus casei LAFTI®L26 at 10% (v/v), whereas control Whey cheese matrices were added with skim milk previously acidified with lactic acid to the same level. All Whey Cheeses were stored at 7 °C up to 14 d. Chemical and sensory analyses were carried out for all samples, as well as rheological characterization by oscillatory viscometry and textural profiling. As expected, differences were found between control and probiotic matrices: fractional addition of milk and storage time were the factors accounting for the most important effects. Estimation of the best operating parameters was via response surface analysis: milk addition at a rate of 10% to 15% (v/v), and homogenization for 5 min led to the best probiotic Whey Cheeses in terms of texture and organoleptic properties, whereas the best time for consumption was found to be by 9 d of storage following manufacture.
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sweet Whey cheese matrices inoculated with the probiotic strain lactobacillus paracasei lafti l26
Dairy Science & Technology, 2008Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Jose Soares, Ana C. Freitas, F. X. MalcataAbstract:Consumption of dairy products containing viable probiotic strains has increased dramatically in recent years, owing to general health claims associated therewith. This trend has boosted diversification of the portfolio of said products, including Whey cheese matrices. However, taking into account the relatively poor organoleptic and textural features of these matrices, improvement is in order via incorporation of selected additives, provided that viability of the strains is duly assayed. Lactobacillus paracasei LAFTI® L26 was accordingly incorporated into Whey protein solid matrices, in the presence of several additives aimed at enhancing their organoleptic appeal and textural performance. These matrices were produced from a combination of either ovine or bovine Whey (or a mixture thereof) with ovine milk, and were inoculated at 10% (v/v) with the probiotic strain. Sugar, sugar and aloe vera, sugar and chocolate, and sugar and jam were further added, and the resulting products were then stored at 7 °C for 21 d. In general, viable cell numbers remained high in all experimental matrices throughout storage. Despite the observed low extents of breakdown, proteolytic activities by the end of storage were higher in matrices containing jam. Furthermore, L. paracasei partially converted lactose into lactic acid in these matrices. Additives enhanced the organoleptic features of Whey Cheeses, and produced different textural patterns. The higher sensory scores were attained by matrices containing sugar: sugar and aloe vera received the best scores by 3 d of storage, but these scores decreased as storage time elapsed.
A. Gomes - One of the best experts on this subject based on the ideXlab platform.
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Effect of the incorporation of salted additives on probiotic Whey Cheeses
Food Bioscience, 2015Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Jose Soares, Ana C. Freitas, F. Xavier MalcataAbstract:Abstract The research effort described here has focused on incorporation of Lactobacillus casei , in Whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine Whey (or a mixture thereof) with ovine milk, and were inoculated (at 10%) with L. casei strain LAFTI ® L26; salt, salt and herbs, or salt and xanthan were further added to such matrices, which were then homogenized and stored at 7 °C for up to 21 d. In general, viable cell numbers maintained or even increased throughout the storage period, irrespective of the type of salty additive considered. Partial depletion of lactose was detected, and concomitant production of lactic acid throughout the 21 d-period of storage; lower lactic acid concentrations were found in matrices containing salty additives. In matrices with xanthan (SX), the probiotic strain exhibited the lowest metabolic activity. Matrices SX were less soft and firmer than the others, by the end of storage, and were similar to matrices with herbs (SH). The incorporation of salty additives affected bacterial metabolism, in terms of glycolysis and proteolysis, which in turn had a significant impact on the development of textural properties.
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bioactivity of probiotic Whey cheese characterization of the content of peptides and organic acids
Journal of the Science of Food and Agriculture, 2013Co-Authors: Ana Raquel Madureira, F. X. Malcata, A. Gomes, Jose Soares, Maria M Amorim, Tânia G Tavares, Maria Manuela PintadoAbstract:BACKGROUND: Probiotic Whey Cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a Whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacteriumanimalis, Lactobacillusacidophilus and Lactobacilluscasei. RESULTS: Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors. Water-soluble extracts (WSE) obtained from these cheese matrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the <3 kDa fraction exhibited higher activities in the case of L.casei and B.animalis than the control and L.acidophilus. CONCLUSION: Whey Cheeses with higher nutritional value were those inoculated withL.casei. c � 2012 Society of Chemical Industry
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Bioactivity of probiotic Whey cheese: characterization of the content of peptides and organic acids.
Journal of the science of food and agriculture, 2013Co-Authors: Ana Raquel Madureira, A. Gomes, Jose Soares, Tânia G Tavares, Maria Manuela Pintado, M. Amorim, Francisco Xavier MalcataAbstract:BACKGROUND: Probiotic Whey Cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a Whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacteriumanimalis, Lactobacillusacidophilus and Lactobacilluscasei. RESULTS: Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors. Water-soluble extracts (WSE) obtained from these cheese matrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the
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incorporation of probiotic bacteria in Whey cheese decreasing the risk of microbial contamination
Journal of Food Protection, 2011Co-Authors: Raquel A Madureira, Manuela Pintado, A. Gomes, Xavier F MalcataAbstract:For dairy products that are consumed fresh, contamination by spoilage microorganisms and pathogens from the environment is a major concern. Contamination has been associated with a number of outbreaks of foodborne illnesses; however, consistent data pertaining to the microbial safety of Whey Cheeses specifically have not been reported. Hence, the goals of this research effort were (i) to manufacture a probiotic Whey cheese with Bifidobacterium animalis and Lactobacillus casei and (ii) to assess the antimicrobial activity of these probiotics against a set of foodborne pathogens (Listeria innocua, Salmonella Enteritidis, and Staphylococcus aureus) and food spoilage microorganisms (Pseudomonas aeruginosa and Escherichia coli). Three ranges of these microbial contaminants were used for inoculation of Cheeses: 103 to 104, 104 to 106, and 106 to108 CFU/g. Inoculation in plain culture medium served as a control. The inhibition produced by the probiotics was calculated, and the major effect was found to be bacter...
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technological optimization of manufacture of probiotic Whey cheese matrices
Journal of Food Science, 2011Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Teresa R S Brandao, Xavier F MalcataAbstract:: In attempts to optimize their manufacture, Whey cheese matrices obtained via thermal processing of Whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractional addition of bovine milk to feedstock Whey, homogenization time, and storage time of Whey cheese as processing parameters. Probiotic Whey cheese matrices were inoculated with Lactobacillus casei LAFTI®L26 at 10% (v/v), whereas control Whey cheese matrices were added with skim milk previously acidified with lactic acid to the same level. All Whey Cheeses were stored at 7 °C up to 14 d. Chemical and sensory analyses were carried out for all samples, as well as rheological characterization by oscillatory viscometry and textural profiling. As expected, differences were found between control and probiotic matrices: fractional addition of milk and storage time were the factors accounting for the most important effects. Estimation of the best operating parameters was via response surface analysis: milk addition at a rate of 10% to 15% (v/v), and homogenization for 5 min led to the best probiotic Whey Cheeses in terms of texture and organoleptic properties, whereas the best time for consumption was found to be by 9 d of storage following manufacture.
Xavier F Malcata - One of the best experts on this subject based on the ideXlab platform.
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incorporation of probiotic bacteria in Whey cheese decreasing the risk of microbial contamination
Journal of Food Protection, 2011Co-Authors: Raquel A Madureira, Manuela Pintado, A. Gomes, Xavier F MalcataAbstract:For dairy products that are consumed fresh, contamination by spoilage microorganisms and pathogens from the environment is a major concern. Contamination has been associated with a number of outbreaks of foodborne illnesses; however, consistent data pertaining to the microbial safety of Whey Cheeses specifically have not been reported. Hence, the goals of this research effort were (i) to manufacture a probiotic Whey cheese with Bifidobacterium animalis and Lactobacillus casei and (ii) to assess the antimicrobial activity of these probiotics against a set of foodborne pathogens (Listeria innocua, Salmonella Enteritidis, and Staphylococcus aureus) and food spoilage microorganisms (Pseudomonas aeruginosa and Escherichia coli). Three ranges of these microbial contaminants were used for inoculation of Cheeses: 103 to 104, 104 to 106, and 106 to108 CFU/g. Inoculation in plain culture medium served as a control. The inhibition produced by the probiotics was calculated, and the major effect was found to be bacter...
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technological optimization of manufacture of probiotic Whey cheese matrices
Journal of Food Science, 2011Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Teresa R S Brandao, Xavier F MalcataAbstract:: In attempts to optimize their manufacture, Whey cheese matrices obtained via thermal processing of Whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractional addition of bovine milk to feedstock Whey, homogenization time, and storage time of Whey cheese as processing parameters. Probiotic Whey cheese matrices were inoculated with Lactobacillus casei LAFTI®L26 at 10% (v/v), whereas control Whey cheese matrices were added with skim milk previously acidified with lactic acid to the same level. All Whey Cheeses were stored at 7 °C up to 14 d. Chemical and sensory analyses were carried out for all samples, as well as rheological characterization by oscillatory viscometry and textural profiling. As expected, differences were found between control and probiotic matrices: fractional addition of milk and storage time were the factors accounting for the most important effects. Estimation of the best operating parameters was via response surface analysis: milk addition at a rate of 10% to 15% (v/v), and homogenization for 5 min led to the best probiotic Whey Cheeses in terms of texture and organoleptic properties, whereas the best time for consumption was found to be by 9 d of storage following manufacture.
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incorporation and survival of probiotic bacteria in Whey cheese matrices
Journal of Food Science, 2006Co-Authors: Ana Raquel Madureira, Manuela Pintado, A. Gomes, Maria S Giao, Cristina A Freitas, Xavier F MalcataAbstract:ABSTRACT: The viabilities of probiotic strains of Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium animalis, and Lactobacillus brevis were studied following incorporation in a Whey cheese matrix. Experimental production of plain, as well as sugar-added or salt-added Whey Cheeses, was based on the traditional manufacture protocol of Requeijao, a Portuguese Whey cheese that essentially results from protein denaturation via heating of Whey at about 85°C. After inoculation, the experimental Whey Cheeses were incubated at 7°C for 28 d. Our results have shown that all strains considered were able to maintain (or even increase) their initial viable numbers; L. paracasei ssp. paracasei strain LCS-1 and L. acidophilus strain Ki exhibited the highest cell viability in plain Requeijao by the end of the storage period—an increase of ca. 2 log cycles in their viable numbers was actually recorded. Among the parameters studied, bacterial species and matrix nature had the most important effect upon viable counts, whereas time of storage was the least important.
Francisco Xavier Malcata - One of the best experts on this subject based on the ideXlab platform.
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Bioactivity of probiotic Whey cheese: characterization of the content of peptides and organic acids.
Journal of the science of food and agriculture, 2013Co-Authors: Ana Raquel Madureira, A. Gomes, Jose Soares, Tânia G Tavares, Maria Manuela Pintado, M. Amorim, Francisco Xavier MalcataAbstract:BACKGROUND: Probiotic Whey Cheeses have been produced for several years. It is recognized that several bacterium-mediated metabolic activities contribute differently to the final sensory and nutritional profiles of dairy products. Hence the metabolic activity of probiotic strains in a Whey cheese and their contribution to the bioactivity of such matrices were investigated here, including in particular Bifidobacteriumanimalis, Lactobacillusacidophilus and Lactobacilluscasei. RESULTS: Both L. casei and B. animalis produce lactic and acetic acids, whereas L. acidophilus produce mainly lactic acid; these metabolites may be considered bioprotection factors. Water-soluble extracts (WSE) obtained from these cheese matrices were subjected to ultrafiltration through a 3 kDa cut-off membrane, and the eluted peptides were resolved by high-performance liquid chromatography. Different qualitative and quantitative profiles were obtained, depending on the strain. WSE were further assayed for their ability to inhibit angiotensin-converting enzyme; the
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Sweet Whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26
Dairy Science & Technology, 2008Co-Authors: Ana Raquel Madureira, José Carvalho Soares, Manuela Estevez Pintado, Ana Maria P. Gomes, Ana Cristina Freitas, Francisco Xavier MalcataAbstract:LAFTI® L26 10% (v/v) 7 °C 21 d. 3 Consumption of dairy products containing viable probiotic strains has increased dramatically in recent years, owing to general health claims associated therewith. This trend has boosted diversification of the portfolio of said products, including Whey cheese matrices. However, taking into account the relatively poor organoleptic and textural features of these matrices, improvement is in order via incorporation of selected additives, provided that viability of the strains is duly assayed. Lactobacillus paracasei LAFTI® L26 was accordingly incorporated into Whey protein solid matrices, in the presence of several additives aimed at enhancing their organoleptic appeal and textural performance. These matrices were produced from a combination of either ovine or bovine Whey (or a mixture thereof) with ovine milk, and were inoculated at 10% (v/v) with the probiotic strain. Sugar, sugar and aloe vera, sugar and chocolate, and sugar and jam were further added, and the resulting products were then stored at 7 °C for 21 d. In general, viable cell numbers remained high in all experimental matrices throughout storage. Despite the observed low extents of breakdown, proteolytic activities by the end of storage were higher in matrices containing jam. Furthermore, L. paracasei partially converted lactose into lactic acid in these matrices. Additives enhanced the organoleptic features of Whey Cheeses, and produced different textural patterns. The higher sensory scores were attained by matrices containing sugar: sugar and aloe vera received the best scores by 3 d of storage, but these scores decreased as storage time elapsed. La consommation de produits laitiers contenant des souches de probiotiques viables a beaucoup augmenté ces dernières années, en raison des allégations de santé qui leur sont attribuées. Cette tendance a favorisé la diversification de cette gamme de produits, incluant les matrices fromagères de lactosérum. Cependant, compte tenu des propriétés organoleptiques et texturales relativement pauvres de ces matrices, leur amélioration est recherchée par l’ajout d’additifs sélectionnés, sous réserve que la viabilité des souches soit dûment testée. Lactobacillus paracasei LAFTI® L26 a donc été incorporée dans des matrices solides de protéines de lactosérum, en présence de plusieurs additifs destinés à améliorer leur qualité organoleptique et leur texture. Ces matrices étaient produites à partir d’un mélange de lactosérum soit ovin soit bovin (ou un mélange des deux) et de lait de brebis, et étaient inoculées à 10 % (v/v) avec une souche probiotique. On ajoutait ensuite du sucre, du sucre et de l’aloe vera, du sucre et du chocolat, ou du sucre et de la confiture; les produits obtenus étaient alors stockés à 7 °C pendant 21 jours. En général, le nombre de cellules viables restait élevé dans toutes les matrices expérimentales et tout au long du stockage. Malgré le peu de dégradation observée, les activités protéolytiques étaient plus élevées en fin de stockage dans les matrices contenant de la confiture. De plus, L. paracasei convertissait partiellement le lactose en acide lactique dans ces matrices. Les additifs amélioraient les propriétés organoleptiques des fromages de lactosérum et produisaient différentes sortes de texture. Les scores sensoriels les plus élevés étaient obtenus par les matrices contenant du sucre; les matrices contenant sucre et aloe vera avaient cependant les meilleurs scores à 3 jours de stockage, mais ne les conservaient pas au cours du temps.
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technology chemistry and microbiology of Whey Cheeses review
Food science and technology international = Ciencia y tecnología de alimentos internacional, 2001Co-Authors: Francisco Xavier Malcata, Angela C. Macedo, Maria Manuela E PintadoAbstract:En la fabricacion de quesos de suero, el suero, solo o con adicion de leche, se calienta directamente con fuego, con burbujeo de vapor o alternativamente en recipientes con camisas de calor. En algunos casos se anaden sales o acidos organicos previamente. Entre 80 y 85 °C se forman las primeras particulas del cuajo; entre 85 y 95 °C el cuajo debe cocerse durante unos minutos para reducir el contenido de agua y ademas producir un pardeamiento si se desea. Despues del drenaje en el molde y a temperatura ambiente durante aproximadamente 4 horas, el queso se almacena a 4 °C. El rendimiento basico es aproximadamente del 6%, aunque la adicion de leche, sales de calcio y una concentracion previa de las proteinas, pueden aumentarlo considerablemente. Se supone que algunos de los quesos de suero deben consumirse poco despues su elaboracion (p.e., Ricotta, Requeijao and Manouri), mientras que otros tienen vidas utiles mas largas (p.e., Gjetost, Mysost and Myzithra). Los quesos de suero son significativamente diferentes unos respecto a otros en cuanto a su composicion quimica debido principalmente a las variaciones en el origen y el tipo de suero, asi como a la forma de elaboracion. El contenido de agua y el pH de los quesos de suero son generalmente altos, lo que favorece el crecimiento de microorganismos (hongos, levaduras, bacterias acidolacticas y Enterobacteriaceae componen la microflora de estos quesos). Estos quesos deberian envasarse adecuadamente y establecerse la legislacion que fije las caracteristicas estandar de cada tipo de queso y asi proteger al producto de adulteraciones y fraudes. Tambien debe promoverse su consumo, tanto directo como incorporado en pasteles, galletitas y platos de pasta.
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Characterization of Requeijao and technological optimization of its manufacturing process
Journal of Food Engineering, 1996Co-Authors: Manuela Pintado, J.a. Lopes Da Silva, Francisco Xavier MalcataAbstract:Abstract In attempts to characterize Portuguese Whey cheese (Requeijao) and optimize the manufacture thereof, 17 Whey Cheeses were produced according to a factorial design using heating time, heating temperature and fractional addition of ovine/caprine milk as manipulated technological variables. Chemical analyses were carried out for the 17 Cheeses, whereas sensorial and rheological analyses were carried out for eight selected Whey Cheeses and a reference (i.e. a Whey cheese produced locally according to traditional procedures). A true local maximum exists for moisture content (at a temperature of about 93 °C, heating time of about 30 min and addition of about 17% ovine milk) which lies well within the range chosen for experimentation. Fat content of Requeijao was positively affected by heating temperature (especially via its quadratic effect) and, to a lesser extent, by heating time (especially via its linear effect); nitrogen content was especially affected by heating temperature (via its quadratic effect); and moisture content was affected especially by heating temperature (via its quadratic effect). The sensorial analyses showed that the eight Whey Cheeses produced were preferred with respect to the reference Whey cheese. For rheological analyses the most significant observations pertain to the high strain dependence of the dynamic moduli, absence of a true equilibrium storage modulus, and relatively low difference between the loss and the storage modulus.
