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Florio M, Cimini C, Bennato F, Ianni A, Grotta L, Martino G. Evaluation of Chemical and Nutritional Characteristics of Ricotta Cheese from Two Different Breeds: The Endangered Italian Teramana Goat and the Cosmopolitan Saneen Goat. Foods 2024; 13:1239. [PMID: 38672910 PMCID: PMC11048775 DOI: 10.3390/foods13081239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/12/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at 4 °C. Ricotta cheese samples were subjected to chemical and physical analyses. The Teramana goat ricotta cheese was found to have a high-fat content characterized by a marked percentage of conjugates of linoleic acid (CLA). The reduction inketones and carboxylic acid revealed that Teramana goat ricotta cheese had greater oxidative stability during storage. According to the physical analyses, there are no differences between the two breeds in terms of color characteristics. Our findings underscore the importance of advocating for indigenous breeds, as evidenced by the compelling results observed in the production of ricotta cheese from Teramana goats.
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Affiliation(s)
| | | | | | | | | | - Giuseppe Martino
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (M.F.); (C.C.); (F.B.); (A.I.); (L.G.)
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2
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Lipșa FD, Stoica F, Rațu RN, Veleșcu ID, Cârlescu PM, Motrescu I, Usturoi MG, Râpeanu G. Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese. Foods 2024; 13:182. [PMID: 38254483 PMCID: PMC10814978 DOI: 10.3390/foods13020182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores the potential of ROP powder as a functional ingredient to improve the quality and nutritional value of whey cheese. Despite being frequently viewed as a food processing waste byproduct, ROP is a rich source of bioactive substances, including antioxidants, flavonoids, and dietary fiber, having antioxidant and antibacterial effects. The ROP extract exhibited high amounts of total polyphenols (119.69 ± 2.71 mg GAE/g dw) and antioxidant activity (82.35 ± 1.05%). Different quantities (1 and 3%) of ROP powder were added to cheese formulations, and the subsequent impact on the texture characteristics, sensory attributes, and phytochemical composition of the value-added cheeses was evaluated. The findings show that the addition of ROP powder improved the texture and the color of the cheeses, providing a visually appealing product. Additionally, adding the ROP powder significantly raised the amount of phytochemicals and antioxidant activity (17.08 ± 0.78 µmol TE/g dw for RCROP1, 24.55 ± 0.67 µmol TE/g dw for RCROP2) in the final product's formulation. Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese.
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Affiliation(s)
- Florin Daniel Lipșa
- Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (F.D.L.); (R.N.R.); (I.D.V.); (P.M.C.)
| | - Florina Stoica
- Department of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
| | - Roxana Nicoleta Rațu
- Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (F.D.L.); (R.N.R.); (I.D.V.); (P.M.C.)
| | - Ionuț Dumitru Veleșcu
- Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (F.D.L.); (R.N.R.); (I.D.V.); (P.M.C.)
| | - Petru Marian Cârlescu
- Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (F.D.L.); (R.N.R.); (I.D.V.); (P.M.C.)
| | - Iuliana Motrescu
- Department of Exact Sciences, Faculty of Horticulture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
- Research Institute for Agriculture and Environment, Iasi University of Life Sciences, 14 Sadoveanu Alley, 700490 Iasi, Romania
| | - Marius Giorgi Usturoi
- Department of Animal Resources and Technology, Faculty of Food and Animal Sciences, Iasi University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Gabriela Râpeanu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food, 13 Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
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3
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Mangione G, Caccamo M, Marino VM, Marino G, Licitra G. Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics. J Dairy Sci 2023; 106:8375-8388. [PMID: 37678781 DOI: 10.3168/jds.2023-23612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Accepted: 07/03/2023] [Indexed: 09/09/2023]
Abstract
The present study aims to characterize the artisanal saffron ricotta cheese produced from the whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, including via technological parameters detected during the production process and by assessment of the main physicochemical, microbial, sensory, and antioxidant characteristics. A survey on the manufacture process of saffron and control ricotta cheese was conducted on 3 farms, located in the production area of the Piacentinu Ennese PDO cheese. pH and temperature followed a specific behavior, characterized by an inverse trend where pH decreased and temperature increased, playing an important role in the production process. All the analytical parameters were affected by the presence of saffron, also showing high between-farm variability, with significantly higher total solids and fat contents in saffron ricotta cheese compared with the control cheese (28.68% vs. 23.86%, and 19.83% vs. 14.22%, respectively). Microbial analysis showed significantly lower values in saffron compared with control ricotta cheese, for coliforms (1.51 vs. 1.91 log10 cfu/g, respectively), yeasts (1.55 vs. 2.06 log10 cfu/g, respectively), and molds (1.03 vs. 1.30 log10 cfu/g, respectively), denoting potential reduction of microbial growth asserted by saffron. Escherichia coli concentration (1.26 log10 cfu/g) in saffron ricotta cheese was in accordance with EU Regulation 2073/2005 and then safe for consumption. The presence of saffron influenced all sensory attributes, particularly color and aroma. Interestingly, high total antioxidant activity was found in saffron ricotta cheese (372 µC) compared with the control cheese. Thus, this artisanal dairy production could be considered a suitable option for functional foods with antimicrobial properties, due to the presence of saffron, which may contribute to extend the shelf life of the product. Further studies need to focus on the bioactive compounds that affect the antioxidant proprieties, characterization of the microbiota of saffron ricotta cheese, and evaluation of consumers' acceptance and perception as well as market demand.
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Affiliation(s)
- Guido Mangione
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, 95123 Catania, Italy
| | - Margherita Caccamo
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), 97100 Ragusa, Italy.
| | - Vita Maria Marino
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), 97100 Ragusa, Italy
| | - Giovanni Marino
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'agroalimentare (CoRFiLaC), 97100 Ragusa, Italy
| | - Giuseppe Licitra
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, 95123 Catania, Italy
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4
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Mangione G, Caccamo M, Natalello A, Licitra G. Graduate Student Literature Review: History, technologies of production, and characteristics of ricotta cheese. J Dairy Sci 2023; 106:3807-3826. [PMID: 37164862 DOI: 10.3168/jds.2022-22460] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 01/08/2023] [Indexed: 05/12/2023]
Abstract
This review focused on the historical, technological, and analytical characteristics of ricotta cheese available in the literature. Ricotta cheese is a typical dairy product that originated from Italy, used in the preparation of several traditional dishes, both sweet and salted. The available studies pertaining to ricotta cheese revealed a considerable biodiversity in the production with a large number of varieties produced, whose production varies according to the local uses and customs. The review shows the main chemical and microbial characteristics of the product and also the several parameters that affect the mechanism of the production process and the final characteristics of the product, including the raw materials, the processing methods, the season, the animals' diet, the animals' species, and breeds. Ricotta production can be artisanal or industrial, with differences in the making process. New trends in ricotta cheese production have been developed, with particular attention to the functional effect on human health and the novel technologies applied to extend the shelf-life of the products. Currently, it is not easy to find these new developments in the market, probably related to the cost of production, which is not always bearable by the farms. However, despite the large classification reported and the great interest by the cheese industry, just a few numbers of studies were found for artisanal ricotta productions, which still need to be characterized and studied.
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Affiliation(s)
- G Mangione
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
| | - M Caccamo
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, SP 25, 97100 Ragusa, Italy
| | - A Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123, Catania, Italy
| | - G Licitra
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123, Catania, Italy; Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, SP 25, 97100 Ragusa, Italy
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5
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Bintsis T, Papademas P. Sustainable Approaches in Whey Cheese Production: A Review. DAIRY 2023. [DOI: 10.3390/dairy4020018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.
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6
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Mangione G, Caccamo M, Farina G, Licitra G. Comparison of methods to homogenize ricotta cheese samples for total solids determination. JDS COMMUNICATIONS 2023; 4:5-8. [PMID: 36713127 PMCID: PMC9873653 DOI: 10.3168/jdsc.2022-0260] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 08/28/2022] [Indexed: 06/18/2023]
Abstract
Ricotta cheese is an Italian dairy product obtained by heat-coagulation of the proteins in whey, resulting from cheese production. The homogenization method applied to collect ricotta cheese samples could affect the total solids (TS) contents of the products. The aim of this study was to determine the effects of 5 different homogenization methods of the samples collection applied for the accuracy in TS determination in ricotta cheese, including un-homogenized method (UNH), un-homogenized combined with the Ultra-Turrax (IKA-Werke GmbH & Co. KG) method (UNH-UTX), spoon-homogenized method (SPN), spoon-homogenized combined with Ultra-Turrax method (SPN-UTX), and Ultra-Turrax homogenized method (UTX). The repeatability and the standard deviation of repeatability are indicators of agreement between repeated measures for TS contents. Results reported that UNH ricotta cheese samples showed large variation in TS content with values ranging from 18.31% to 25.85% and a standard deviation of repeatability higher than 1%; SPN samples showed repeatability values higher than 0.35% and standard deviation of repeatability ranged until 1.36%, suggesting large variability even in this case; the Ultra-Turrax homogenization reported repeatability values lower than 0.1% and standard deviation of repeatability lower than 0.05%, indicating that this method provides repeatable measurements that may reduce the sources of uncertainty in TS determination.
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Affiliation(s)
- G. Mangione
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - M. Caccamo
- Consorzio Ricerca Filiera Lattiero-Casearia (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - G. Farina
- Consorzio Ricerca Filiera Lattiero-Casearia (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
| | - G. Licitra
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
- Consorzio Ricerca Filiera Lattiero-Casearia (CoRFiLaC), Regione Siciliana, 97100 Ragusa, Italy
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7
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Shelke PA, Sabikhi L, Khetra Y, Ganguly S, Baig D. Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113405] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Hesarinejad MA, Lorenzo JM, Rafe A. Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100162] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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9
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Case Study on the Microbiological Quality, Chemical and Sensorial Profiles of Different Dairy Creams and Ricotta Cheese during Shelf-Life. Foods 2021; 10:foods10112722. [PMID: 34829003 PMCID: PMC8619614 DOI: 10.3390/foods10112722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/31/2021] [Accepted: 11/04/2021] [Indexed: 01/03/2023] Open
Abstract
This work investigated the microbiological quality and chemical profiles of two different dairy creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an untargeted metabolomics approach based on UHPLC-QTOF mass spectrometry was used in combination with multivariate statistical tools to find potential marker compounds of the two different types of two dairy creams. Thereafter, we evaluated the chemical, microbiological and sensorial changes of a ricotta cheese made with a 30% milk cream (i.e., made by combining dairy creams from centrifugation and natural creaming separation) during its shelf-life period (12 days). Overall, microbiological analysis revealed no significant differences between the two types of dairy creams. On the contrary, the trend observed in the growth of degradative bacteria in ricotta during shelf-life was significant. Metabolomics revealed that triacylglycerols and phospholipids showed significant strong down-accumulation trends when comparing samples from the centrifugation and natural creaming separation methods. Additionally, 2,3-Pentanedione was among the best discriminant compounds characterising the shelf-life period of ricotta cheese (VIP score = 1.02), mainly related to sensorial descriptors, such as buttery and cheesy. Multivariate statistics showed a clear impact of the shelf-life period on the ricotta cheese, revealing 139 potential marker compounds (mainly included in amino acids and lipids). Therefore, the approach used showed the potential of a combined metabolomic, microbiological and sensory approach to discriminate ricotta cheese during the shelf-life period.
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10
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Miele NA, Puleo S, Di Monaco R, Cavella S, Masi P. Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies. J SENS STUD 2021. [DOI: 10.1111/joss.12648] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Nicoletta A. Miele
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Sharon Puleo
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II Portici Italy
| | - Rossella Di Monaco
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Silvana Cavella
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
| | - Paolo Masi
- Department of Agricultural Sciences University of Naples Federico II Portici Italy
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II Portici Italy
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11
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Fresno M, Torres A, Capote J, Álvarez S. Effect of breed on physicochemical and sensory characteristics of fresh, semihard and hard goat’s milk cheeses. JOURNAL OF APPLIED ANIMAL RESEARCH 2020. [DOI: 10.1080/09712119.2020.1815751] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- María Fresno
- Department of Animal Production, Grassland and Forages, Canary Agronomic Research Institute (ICIA), La Laguna (Santa Cruz de Tenerife), Spain
| | - Alexandr Torres
- Department of Animal Production, Grassland and Forages, Canary Agronomic Research Institute (ICIA), La Laguna (Santa Cruz de Tenerife), Spain
| | - Juan Capote
- Department of Animal Production, Grassland and Forages, Canary Agronomic Research Institute (ICIA), La Laguna (Santa Cruz de Tenerife), Spain
| | - Sergio Álvarez
- Department of Animal Production, Grassland and Forages, Canary Agronomic Research Institute (ICIA), La Laguna (Santa Cruz de Tenerife), Spain
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12
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Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2019-0083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The purpose of this research was to compare the physicochemical and sensorial properties of from-age frais-type cheese produced from milk of different cow breeds. There is no information on this topic in literature. The cheeses were manufactured in laboratory conditions during summer in three independent series from milk of the Polish Holstein-Friesian Black-and-White (HO), Polish Holstein-Friesian Red-and-White (RW) and Polish Red (RP) cows. The milk, whey and cheeses were analysed for chemical composition and physicochemical properties. Moreover, sensory analysis, TPA, protein fractions by SDS PAGE and fatty acid profile by GC were determined in cheeses. A one-way ANOVA was employed and the significance of differences between the means was established using the Duncan’s test. The cheeses were found to have a similar acidity and basic chemical composition (P≥0.05), with the exception of fat in dry matter concentration, which was greater in RW than HO cheese (P<0.05). The sensory evaluation of fromage frais-type cheeses revealed that they differed only in smell which gained a better score in RP than HO cheese (P<0.05). However, texture analysis showed a significant difference in the hardness and chewiness between cheeses which were the greatest in HO cheese (P<0.05). The RW cheeses were characterised by a greater proportion of whey proteins, trans-vaccenic acid, cis-9, trans-11-linoleic acid and monounsaturated fatty acids (P<0.05) than the HO ones. The cheeses from the RP milk gave the greatest yield. In conclusion, the most beneficial raw material for fromage frais-type cheese manufacture is the RW milk.
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Wu CS, Guo JH, Lin MJ. Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk. Foods 2020; 9:foods9030366. [PMID: 32245273 PMCID: PMC7143310 DOI: 10.3390/foods9030366] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 03/18/2020] [Accepted: 03/19/2020] [Indexed: 11/21/2022] Open
Abstract
Excess summer milk and a lack of product diversity are major problems facing Taiwan’s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unstable phenomena of pH-adjusted goat milk through the use of Turbiscan Lab® Expert and to produce ricotta cheeses using cow cheese whey waste and excess goat milk. Delta backscattering (∆BS) profiles and the Turbiscan stability index (TSI) were used to evaluate the stability characteristics of goat milk adjusted to pH 6.7–5.2. The results show coagulation phenomena in skimmed goat milk and sedimentation phenomena in full-fat goat milk, when the pH was adjusted to 5.2. The TSI values of goat milk at pH 5.7 and 5.2 were significantly higher (p < 0.05) than that of a control. Therefore, 80/20 cow cheese whey/skimmed goat milk and 80/20 cow cheese whey/full-fat goat milk mixtures were acidified to pH 5.5 and heated at 90 °C for 30 min to produce ricotta cheeses A and B. The hardness value, moisture, protein, and ash contents of ricotta cheese A were significantly higher (p < 0.05) than that of ricotta cheese B, but no significant difference was found in terms of sensory evaluation.
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Affiliation(s)
- Chung-Shiuan Wu
- Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan;
| | - Jia-Hsin Guo
- Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan;
- Correspondence: (J.-H.G.); (M.-J.L.); Tel.: +886-8-7703202-7446 (J.-H.G.); +886-8-7703202-6189 (M.-J.L.)
| | - Mei-Jen Lin
- Department of Animal Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan
- Correspondence: (J.-H.G.); (M.-J.L.); Tel.: +886-8-7703202-7446 (J.-H.G.); +886-8-7703202-6189 (M.-J.L.)
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14
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Sameer B, Ganguly S, Khetra Y, Sabikhi L. Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108944] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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15
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Influence of olive leaves feeding on chemical-nutritional quality of goat ricotta cheese. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03437-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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16
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Ricciardi EF, Lacivita V, Conte A, Chiaravalle E, Zambrini AV, Del Nobile MA. X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104547] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Currò S, Manuelian CL, De Marchi M, Claps S, Rufrano D, Neglia G. Effects of Breed and Stage of Lactation on Milk Fatty Acid Composition of Italian Goat Breeds. Animals (Basel) 2019; 9:E764. [PMID: 31623398 PMCID: PMC6826614 DOI: 10.3390/ani9100764] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 09/30/2019] [Accepted: 10/01/2019] [Indexed: 01/02/2023] Open
Abstract
Fatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.
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Affiliation(s)
- Sarah Currò
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, 35020 Legnaro (PD), Italy.
| | - Carmen L Manuelian
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, 35020 Legnaro (PD), Italy.
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, 35020 Legnaro (PD), Italy.
| | - Salvatore Claps
- Council for Agricultural Research and Agricultural Economy Analysis-Research Centre for Animal Production and Aquaculture, 85051 Bella Muro (PZ), Italy.
| | - Domenico Rufrano
- Council for Agricultural Research and Agricultural Economy Analysis-Research Centre for Animal Production and Aquaculture, 85051 Bella Muro (PZ), Italy.
| | - Gianluca Neglia
- Department of Veterinary Medicine and Animal Production (DMVPA), University of Naples Federico II, Naples, 80137 Napoli, Italy.
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Rubel IA, Iraporda C, Gallo A, Manrique GD, Genovese DB. Spreadable ricotta cheese with hydrocolloids: Effect on physicochemical and rheological properties. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ruiz Pérez‐Cacho P, Haba Ruiz MA, Dios‐Palomares R, Galán‐Soldevilla H. Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pilar Ruiz Pérez‐Cacho
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - María Auxiliadora Haba Ruiz
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - Rafaela Dios‐Palomares
- Departamento Estadística, Econometría, Investigación Operativa, Organización de Empresas y Economía Aplicada Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
| | - Hortensia Galán‐Soldevilla
- Departamento de Bromatología Tecnología de los Alimentos Universidad de Córdoba Campus de Rabanales Córdoba 14071 Spain
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Fusaro I, Giammarco M, Chincarini M, Odintsov Vaintrub M, Formigoni A, Mammi LME, Vignola G. Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Isa Fusaro
- Faculty of Veterinary Medicine University of Teramo Località Piano D'Accio Teramo 64100 Italy
| | - Melania Giammarco
- Faculty of Veterinary Medicine University of Teramo Località Piano D'Accio Teramo 64100 Italy
| | - Matteo Chincarini
- Faculty of Veterinary Medicine University of Teramo Località Piano D'Accio Teramo 64100 Italy
| | | | - Andrea Formigoni
- Department of Veterinary Medical Sciences University of Bologna via Tolara di Sopra 50 Ozzano Emilia 40064 Bologna Italy
| | - Ludovica Maria Eugenia Mammi
- Department of Veterinary Medical Sciences University of Bologna via Tolara di Sopra 50 Ozzano Emilia 40064 Bologna Italy
| | - Giorgio Vignola
- Faculty of Veterinary Medicine University of Teramo Località Piano D'Accio Teramo 64100 Italy
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21
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Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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McClure SB, Magill C, Podrug E, Moore AMT, Harper TK, Culleton BJ, Kennett DJ, Freeman KH. Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago. PLoS One 2018; 13:e0202807. [PMID: 30183735 PMCID: PMC6124750 DOI: 10.1371/journal.pone.0202807] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Accepted: 08/09/2018] [Indexed: 12/15/2022] Open
Abstract
The earliest evidence for cheese production in the Mediterranean is revealed by stable carbon isotope analyses of individual fatty acids in pottery residues from the Dalmatian coast of Croatia. Lipid residue data indicate the presence of milk in the earliest pottery, Impressed Ware, by 5700 cal. BCE (7700 BP). In contrast, by 5200 cal BCE (7200 BP), milk was common in refined Figulina pottery, meat was mostly associated with Danilo ware, cheese occurred in Rhyta, and sieves contained fermented dairy, representing strong links between specific function and stylistically distinctive pottery vessels. Genetic data indicate the prevalence of lactose intolerance among early farming populations. However, young children are lactase persistent until after weaning and could consume milk as a relatively pathogen-free and nutrient rich food source, enhancing their chances of survival into adulthood. Fermentation of milk into yogurt and cheese decreases lactose content. The evidence for fermented dairy products by 5200 cal BCE indicates a larger proportion of the population was able to consume dairy products and benefit from their significant nutritional advantages. We suggest that milk and cheese production among Europe’s early farmers reduced infant mortality and helped stimulate demographic shifts that propelled farming communities to expand to northern latitudes.
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Affiliation(s)
- Sarah B. McClure
- Department of Anthropology, The Pennsylvania State University, University Park, PA, United States of America
- * E-mail:
| | - Clayton Magill
- Institute of Life and Earth Sciences, Heriot-Watt University, Edinburgh, United Kingdom
| | | | - Andrew M. T. Moore
- Rochester Institute of Technology, Rochester, NY, United States of America
| | - Thomas K. Harper
- Department of Anthropology, The Pennsylvania State University, University Park, PA, United States of America
| | - Brendan J. Culleton
- AMS Radiocarbon Facility, Energy and Environmental Sustainability Labs, The Pennsylvania State University, University Park, PA, United States of America
| | - Douglas J. Kennett
- Department of Anthropology, The Pennsylvania State University, University Park, PA, United States of America
| | - Katherine H. Freeman
- Department of Geosciences, The Pennsylvania State University, University Park, PA, United States of America
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23
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Ortiz Araque LC, Darré M, Ortiz CM, Massolo JF, Vicente AR. Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12431] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Leidy C Ortiz Araque
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Calle 47 esq. 116 La Plata CP. 1900 Argentina
| | - Magali Darré
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Calle 47 esq. 116 La Plata CP. 1900 Argentina
- LIPA: Laboratorio de Investigación en Productos Agroindustriales; Facultad de Ciencias Agrarias y Forestales; Universidad Nacional de La Plata; Calle 60 y 119 La Plata CP. 1900 Argentina
| | - Cristian M Ortiz
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Calle 47 esq. 116 La Plata CP. 1900 Argentina
- LIPA: Laboratorio de Investigación en Productos Agroindustriales; Facultad de Ciencias Agrarias y Forestales; Universidad Nacional de La Plata; Calle 60 y 119 La Plata CP. 1900 Argentina
| | - Juan F Massolo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Calle 47 esq. 116 La Plata CP. 1900 Argentina
| | - Ariel R Vicente
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Calle 47 esq. 116 La Plata CP. 1900 Argentina
- LIPA: Laboratorio de Investigación en Productos Agroindustriales; Facultad de Ciencias Agrarias y Forestales; Universidad Nacional de La Plata; Calle 60 y 119 La Plata CP. 1900 Argentina
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24
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Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology. J DAIRY RES 2017; 84:109-116. [PMID: 28252360 DOI: 10.1017/s0022029916000819] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60-90 °C), pH (3-7) and CaCl2 concentration (2·0-6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor. The results obtained from these experiments were used to optimize processing conditions for maximum yield using response surface methodology (RSM). The three best combinations of processing conditions (90 °C, pH 7, CaCl2 6 mm), (100 °C, pH 5, CaCl2 4 mm) and (75 °C, pH 8·4, CaCl2 4 mm) were exploited in the next phase for Ricotta cheese production from a mixture of Buffalo cheese whey and skim milk (9 : 1) to determine the influence of optimized conditions on the cheese composition. Ricotta cheeses were analyzed for various physicochemical (moisture, fat, protein, lactose, total solids, pH and acidity indicated) parameters during storage of 60 d at 4 ± 2 °C after every 15 d interval. Ricotta cheese prepared at 90 °C, pH 7 and CaCl2 6 mm exhibited the highest cheese yield, proteins and total solids, while high fat content was recorded for cheese processed at 100 °C, pH 5 and 4 mm CaCl2 concentration. A significant storage-related increase in acidity and NPN was recorded for all cheese samples.
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25
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Jessica LFS, Marco APDS, Ranio CFDS, Ruthele MDC, Rodolfo GDS, Juliana AC, Kenia BDO, Geovana RP, Moacir EL, Edmar SN. Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15692] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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26
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Abstract
Sweet cheese whey has been used to obtain whey cheese without the addition of milk. Pre-treated whey was concentrated by nanofiltration (NF) at different concentration ratios (2, 2·5 and 2·8) or by reverse osmosis (RO) (2–3 times). After the concentration, whey was acidified with lactic acid until a final pH of 4·6–4·8, and heated to temperatures between 85 and 90 °C. The coagulated fraction (supernatant) was collected and freely drained over 4 h. The cheese-whey yield and protein, fat, lactose and ash recoveries in the final product were calculated. The membrane pre-concentration step caused an increase in the whey-cheese yield. The final composition of products was compared with traditional cheese-whey manufacture products (without membrane concentration). Final cheese yields found were to be between 5 and 19·6%, which are higher than those achieved using the traditional ‘Requesón’ process.
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27
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Barbosa IC, Oliveira MEG, Madruga MS, Gullón B, Pacheco MTB, Gomes AMP, Batista ASM, Pintado MME, Souza EL, Queiroga RCRE. Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese. Food Funct 2016; 7:4356-4371. [DOI: 10.1039/c6fo00657d] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We evaluated the effects of addition of probiotic cultures and inulin on the quality of creamy goat cheese.
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Affiliation(s)
- Ilsa C. Barbosa
- Agribusiness Coordination
- Federal Institute of Education
- Science and Technology of Pernambuco
- Vitória de Santo Antão-PE
- Brazil
| | - Maria E. G. Oliveira
- Center of Education and Health
- Federal University of Campina Grande
- Cuité-PB
- Brazil
| | - Marta S. Madruga
- Technology Center
- Department of Food Engineering
- Federal University of Paraíba
- João Pessoa – PB
- Brazil
| | - Beatriz Gullón
- School of Biotechnology
- Portuguese Catholic University
- Porto
- Portugal
| | - Maria T. B. Pacheco
- Institute of Food Technology
- Department of Agriculture
- Center of Food Chemistry and Applied Nutrition
- Campinas-SP
- Brazil
| | - Ana M. P. Gomes
- School of Biotechnology
- Portuguese Catholic University
- Porto
- Portugal
| | - Ana S. M. Batista
- Animal Science Coordination
- State University Vale do Acaraú
- Sobral-CE
- Brazil
| | | | - Evandro L. Souza
- Department of Nutrition
- Health Sciences Center
- Federal University of Paraíba
- João Pessoa-PB
- Brazil
| | - Rita C. R. E. Queiroga
- Department of Nutrition
- Health Sciences Center
- Federal University of Paraíba
- João Pessoa-PB
- Brazil
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28
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Caleja C, Ribeiro A, Barros L, Barreira JCM, Antonio AL, Beatriz P P Oliveira M, Barreiro MF, Ferreira ICFR. Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms. Food Chem 2015; 199:720-6. [PMID: 26776029 DOI: 10.1016/j.foodchem.2015.12.085] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 11/10/2015] [Accepted: 12/15/2015] [Indexed: 11/27/2022]
Abstract
Globally, there is a trend for healthy food products, preferably incorporating natural bioactive ingredients, replacing synthetic additives. From previous screening studies, extracts of Foeniculum vulgare Mill. (fennel) and Matricaria recutita L. (chamomile) maintained nutritional properties and improved the antioxidant activity of cottage cheese. Nevertheless, this effect was limited to 7 days. Accordingly, aqueous extracts of these plants were microencapsulated in alginate and incorporated into cottage cheese to achieve an extended bioactivity. Plain cottage cheese, and cheese functionalized by direct addition of free decoctions, were prepared and compared. Independently of plant species, "functionalization type" factor did not show a significant effect on the nutritional parameters, as also confirmed in the linear discriminant analysis, where these parameters were not selected as discriminating variables. Furthermore, samples functionalized with microencapsulated extracts showed higher antioxidant activity after the 7th day, thereby demonstrating that the main purpose of this experimental work was achieved.
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Affiliation(s)
- Cristina Caleja
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal; REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal
| | - Andreia Ribeiro
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal
| | - João C M Barreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal
| | - Amilcar L Antonio
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal
| | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal.
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
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Meira QGS, Magnani M, de Medeiros Júnior FC, Queiroga RDCRDE, Madruga MS, Gullón B, Gomes AMP, Pintado MME, de Souza EL. Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions. Food Res Int 2015; 76:828-838. [DOI: 10.1016/j.foodres.2015.08.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 07/28/2015] [Accepted: 08/01/2015] [Indexed: 11/28/2022]
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30
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Caleja C, Barros L, Antonio AL, Ciric A, Barreira JC, Sokovic M, Oliveira MBP, Santos-Buelga C, Ferreira IC. Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.). J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.033] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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31
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Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.016] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Salvatore E, Pes M, Falchi G, Pagnozzi D, Furesi S, Fiori M, Roggio T, Addis MF, Pirisi A. Effect of whey concentration on protein recovery in fresh ovine ricotta cheese. J Dairy Sci 2014; 97:4686-94. [PMID: 24856986 DOI: 10.3168/jds.2013-7762] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Accepted: 04/09/2014] [Indexed: 11/19/2022]
Abstract
Ricotta cheese, particularly the ovine type, is a typical Italian dairy product obtained by heat-coagulation of the proteins in whey. The aim of this work was to investigate the influence of whey protein concentration, obtained by ultrafiltration, on yield of fresh ovine ricotta cheese. Ricotta cheeses were obtained by thermocoagulation of mixtures with protein content of 1.56, 3.10, 4.16, and 7.09g/100g from the mixing of skim whey and ultrafiltered skim whey. A fat-to-protein ratio of 1.1 (wt/wt) was obtained for all mixtures by adding fresh cream. The initial mixtures, as well as the final ricotta cheeses, were analyzed for their composition and by SDS-PAGE. Protein bands were quantified by QuantityOne software (Bio-Rad, Hercules, CA) and identified by liquid chromatography-tandem mass spectrometry. Significant differences in the composition of the ricotta cheese were observed depending on protein concentration. Particularly, ricotta cheese resulting from the mixture containing 7.09g/100g of protein presented higher moisture (72.88±1.50g/100g) and protein (10.18±0.45g/100g) contents than that prepared from the mixture with 1.56g/100g of protein (69.52±1.75 and 6.70±0.85g/100g, respectively), and fat content was lower in this sample (12.20±1.60g/100g) compared with the other treatments, with mean values between 15.72 and 20.50g/100g. Each protein fraction presented a different behavior during thermocoagulation. In particular, the recovery of β-lactoglobulin and α-lactalbumin in the cheese increased as their content increased in the mixtures. It was concluded that concentrating ovine rennet whey improved the extent of heat-induced protein aggregation during the thermal coagulation process. This resulted in a better recovery of each protein fraction in the product, and in a consequent increase of ricotta cheese yield.
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Affiliation(s)
- E Salvatore
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy.
| | - M Pes
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - G Falchi
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - D Pagnozzi
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - S Furesi
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - M Fiori
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
| | - T Roggio
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - M F Addis
- Porto Conte Ricerche Srl, Tramariglio, 07041 Alghero, Italy
| | - A Pirisi
- Agris Sardegna, Department of Animal Science, Loc. Bonassai, 07040 Olmedo, Italy
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33
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Prudêncio ES, Müller CM, Fritzen-Freire CB, Amboni RDC, Petrus JCC. Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Borba KKS, Silva FA, Madruga MS, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Magnani M. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12432] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Karla Kalígia Silva Borba
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | - Francyeli Araújo Silva
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marta Suely Madruga
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
| | | | - Evandro Leite de Souza
- Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil
| | - Marciane Magnani
- Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil
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35
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Sensory profile and physicochemical parameters of cheese from dairy goats fed vegetable oils in the semiarid region of Brazil. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2013.02.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Fritzen-Freire CB, Prudêncio ES, Pinto SS, Muñoz IB, Müller CM, Vieira CR, Amboni RD. Effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the properties of ricotta cream. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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García-Peniche TB, Montaldo HH, Valencia-Posadas M, Wiggans GR, Hubbard SM, Torres-Vázquez JA, Shepard L. Breed differences over time and heritability estimates for production and reproduction traits of dairy goats in the United States. J Dairy Sci 2012; 95:2707-17. [PMID: 22541500 DOI: 10.3168/jds.2011-4714] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2011] [Accepted: 01/13/2012] [Indexed: 11/19/2022]
Abstract
To aid in improvement of breeding programs for production and reproduction traits of US dairy goats, breed differences over time were documented and genetic parameters were estimated. Data were from herds with ≥2 breeds (Alpine, LaMancha, Nubian, Oberhasli, Saanen, or Toggenburg), but only purebred data were analyzed. Three kidding periods were examined: 1976 through 1984, 1985 through 1994, and 1995 through 2005. Univariate repeatability mixed models were used to estimate least squares means by kidding period-breed and genetic parameters for milk, fat, and protein yields, combined fat and protein yield, fat and protein percentages, protein:fat ratio, age at first kidding, and kidding interval. Trends across kidding periods were favorable for most yield traits for all breeds but generally unfavorable for reproduction traits. Saanens had the highest milk (1,063 to 1,125 kg) and protein yields (31 to 33 kg). Nubians had the highest fat yields (37 to 40 kg) and lowest milk yields (791 to 851 kg). Oberhaslis had the lowest fat (31 to 33 kg) and protein (23 to 27 kg) yields. Alpines had the largest increase in milk yield (7.4%); Oberhaslis had the largest increase in protein (17.4%) and combined fat and protein (13.2%) yields. Combined fat and protein yield was higher for Nubians, Saanens, and Alpines (65 to 72 kg) than for LaManchas, Toggenburgs, and Oberhaslis (53 to 67 kg). Nubians had the highest fat (4.7 to 4.8%) and protein (3.6 to 3.8%) percentages. Only Nubians increased in fat percentage (2.1%); protein percentage increased most for Toggenburgs (7.4%) and Alpines (7.1%). Protein:fat ratio was highest for Toggenburgs (0.84 to 0.89) and lowest for Nubians (0.76 to 0.81), but Nubians had the largest increase in protein:fat ratio (6.6%). Saanens were oldest at first kidding (509 to 589 d), and Toggenburgs and LaManchas generally were youngest (435 to 545 d); age at first kidding increased most for Alpines (21.8%) and LaManchas (21.6%). Kidding intervals generally were shorter for Oberhaslis, LaManchas, and Nubians (350 to 377 d) than for Toggenburgs, Alpines, and Saanens (373 to 387 d). Kidding interval increased most for Nubians (3.9%) and Saanens (3.8%) and decreased only for Oberhaslis (5.4%). Heritability estimates across breeds were 0.35 for milk and fat yields, 0.37 for protein yield and protein:fat ratio, 0.36 for combined fat and protein yield, 0.52 for fat percentage, 0.54 for protein percentage, 0.23 for age at first kidding, and 0.05 for kidding interval. Genetic selection within breed is feasible for production and reproduction traits of US dairy goats.
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Affiliation(s)
- T B García-Peniche
- Campo Experimental La Posta, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Paso del Toro, Veracruz 94277, México
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GUNESER ONUR, YUCEER YONCAKARAGUL. Characterisation of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00703.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Martins JT, Cerqueira MA, Souza BWS, Carmo Avides MD, Vicente AA. Shelf life extension of ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1884-1891. [PMID: 20085273 DOI: 10.1021/jf902774z] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Shelf life extension of Ricotta cheese was evaluated at 4 degrees C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU x g(-1) of nisin. To test the effectiveness of the treatments against L. monocytogenes, the surface of the cheese was inoculated with a suspension of the microorganism. Microbiological and physical-chemical analyses of the cheese samples were performed during 28 days. Results showed that the cheese coated with nisin-added galactomannan film was the treatment presenting the best results in terms of microbial growth delay (p < 0.05). The addition of nisin also affects (p < 0.05) the physical and mechanical properties of the films: O(2) permeability decreased from 1.84 to 1.35 x 10(-12) cm(3) x (Pa x s x m)(-1); CO(2) permeability increased from 1.96 to 6.31 x 10(-12) cm(3).(Pa x s x m)(-1); opacity increased from 3.68 to 4.59%; tensile strength ranged from 0.84 to 1.46 MPa; and elongation at break improved from 50.93 to 68.16%. These results demonstrate that novel galactomannan-based edible coatings, when combined with nisin, may provide consumer-friendly alternatives to reduce L. monocytogenes postcontamination on cheese products during storage.
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Affiliation(s)
- Joana T Martins
- Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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UYSAL-PALA C, KARAGUL-YUCEER Y, PALA A, SAVAS T. SENSORY PROPERTIES OF DRINKABLE YOGURT MADE FROM MILK OF DIFFERENT GOAT BREEDS. J SENS STUD 2006. [DOI: 10.1111/j.1745-459x.2006.00077.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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TEJADA L, ABELLAN A, CAYUELA J, MARTINEZ-CACHA A. SENSORIAL CHARACTERISTICS DURING RIPENING OF THE MURCIA AL VINO GOAT'S MILK CHEESE: THE EFFECT OF THE TYPE OF COAGULANT USED AND THE SIZE OF THE CHEESE. J SENS STUD 2006. [DOI: 10.1111/j.1745-459x.2006.00069.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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