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Sabouri N, Yamini Y, Ehsani MR, Bakhoda H. Determination of volatile compounds in white brine cheese and ultrafiltered cheese during ripening and shelf-life using nano-adsorbent fibers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:573-584. [PMID: 38327853 PMCID: PMC10844181 DOI: 10.1007/s13197-023-05865-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2023] [Accepted: 10/03/2023] [Indexed: 02/09/2024]
Abstract
In this study, determination of aromatic compounds in cheese samples was performed by headspace solid-phase microextraction (HS-SPME) using a new adsorbent as a novel coated fiber in combination with a gas chromatography/mass spectrometry or flame ionization detector to evaluate the changes during ripening. Brine and ultrafiltrated (UF) cheese were sampled via HS-SPME and analyzed by gas chromatography/mass spectrometry. Polysulfone and mesoporous carbon nitride were used as two types of fibers for coating. The results showed that the pH had significant decreased during the 120 days for brine cheese (p < 0.001), and during the 90 days (p < 0.001) for UF cheese. Acidity was relatively stable during the ripening period for both cheeses (p > 0.05). Protein content decreased during the ripening period for both cheeses (p < 0.001). Moisture content also significantly decreased during the ripening period for both cheeses (p < 0.001). 74 compounds were identified in brine cheese and 27 major components in UF cheese. Fatty acids were the predominant components, followed by aldehydes (n: 17, 22.9%), alcohol (n; 12, 16.2%), ester (n: 11, 14.8%), alkane (n: 7, 9.4%), and ketone (n: 6, 8.1%) for white brine cheese, while for UF cheese fatty acid (n: 12, 44.4%) and aldehyde (n: 5, 18.5%), alcohol (n: 3, 11.1%), ketone (n: 3, 11.1%), ester (n: 2, 7.4%) and alkane (n: 1, 3.7%).
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Affiliation(s)
- Narges Sabouri
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Yadollah Yamini
- Department of Chemistry, Faculty of Science, Tarbiat Modares University, P.O. Box 14115-175, Tehran, Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hossein Bakhoda
- Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Tehran, Iran
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2
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Rosario ILDS, Vieira CP, Barreto LSM, Monteiro NB, Moreira RVDBP, Salim AP, Lelis CA, Solca MDS, Mano SB, Conte-Junior CA, Costa MPD. Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent. Foods 2023; 12:foods12101945. [PMID: 37238761 DOI: 10.3390/foods12101945] [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: 04/13/2023] [Revised: 05/01/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023] Open
Abstract
Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese's proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market.
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Affiliation(s)
- Iuri Lima Dos Santos Rosario
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Carla Paulo Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Luana Sipaúba Moreno Barreto
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Nathália Brizack Monteiro
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Rodrigo Vilela de Barros Pinto Moreira
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Ana Paula Salim
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Carini Aparecida Lelis
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Manuela da Silva Solca
- Graduate Program in Animal Science in the Tropics (PPGCAT), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
| | - Sergio Borges Mano
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Marion Pereira da Costa
- Graduate Program in Veterinary Hygiene (PPGHIGVET), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine and Zootechnics, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
- Graduate Program in Animal Science in the Tropics (PPGCAT), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador 40170-110, BA, Brazil
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3
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Lima Maciel D, Castillo Vargas JA, Mezzomo R, Sundfeld da Gama MA, Leite LC, Rodrigues de Castro ÍR, Sampaio Oliveira LR, Costa Farias ML, dos Santos Luz WB, Alves KS. Physicochemical, nutritional, and sensory attributes of Minas frescal cheese from grazing cows fed a supplement containing different levels of babassu coconut (Orbignya speciosa). Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Aragão BB, Trajano SC, de Oliveira RP, da Conceição Carvalho M, de Carvalho RG, Juliano MA, Junior JWP, Mota RA. Occurrence of emerging multiresistant pathogens in the production chain of artisanal goat coalho cheese in Brazil. Comp Immunol Microbiol Infect Dis 2022; 84:101785. [DOI: 10.1016/j.cimid.2022.101785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 02/28/2022] [Accepted: 03/03/2022] [Indexed: 10/18/2022]
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5
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Santos RAD, Rodrigues RDL, Lima MBDD, Nascimento EBD, Carvalho AMBD, Gadelha CADA, Gadelha TS. Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Kawęcka A, Pasternak M. Nutritional and dietetic quality of milk and traditional cheese made from the milk of native breeds of sheep and goats. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2021.2020125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Aldona Kawęcka
- Department of Sheep and Goat Breeding, National Research Institute of Animal Production, Kraków, Poland
| | - Marta Pasternak
- Department of Sheep and Goat Breeding, National Research Institute of Animal Production, Kraków, Poland
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7
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Leandro GR, de Souza OF, de Medeiros TKF, de Oliveira JPF, de Medeiros RS, de Albuquerque PBS, de Souza MP. Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100089] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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8
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Filipczak-Fiutak M, Pluta-Kubica A, Domagała J, Duda I, Migdał W. Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow's milk. PLoS One 2021; 16:e0254431. [PMID: 34293016 PMCID: PMC8297890 DOI: 10.1371/journal.pone.0254431] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Accepted: 06/26/2021] [Indexed: 11/18/2022] Open
Abstract
The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat's milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow's milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat's milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep's milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat's milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.
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Affiliation(s)
- Magda Filipczak-Fiutak
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
- * E-mail:
| | - Agnieszka Pluta-Kubica
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Jacek Domagała
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Iwona Duda
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Władysław Migdał
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
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9
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TADJINE D, BOUDALIA S, BOUSBIA A, GUEROUI Y, SYMEON G, MEBIROUK BOUDECHICHE L, TADJINE A, CHEMMAM M. Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.00620] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Silva LKR, Jesus JC, Onelli RRV, Conceição DG, Santos LS, Ferrão SPB. Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12767] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Larissa K R Silva
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga BahiaCEP 45700‐000Brazil
- Center for Biological and Health Sciences Federal University of Western Bahia Campus Universitário Barreiras BahiaCEP 47810‐047Brazil
| | - Josane C Jesus
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga BahiaCEP 45700‐000Brazil
| | - Rebeca R V Onelli
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga BahiaCEP 45700‐000Brazil
| | - Daniele G Conceição
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga BahiaCEP 45700‐000Brazil
| | - Leandro S Santos
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga BahiaCEP 45700‐000Brazil
| | - Sibelli P B Ferrão
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga BahiaCEP 45700‐000Brazil
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11
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Lorena G, Ayelén V, Graciela R, M Cristina P, Erica H. Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology. J Food Sci 2021; 86:1033-1038. [PMID: 33580507 DOI: 10.1111/1750-3841.15630] [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: 07/16/2020] [Revised: 01/06/2021] [Accepted: 01/10/2021] [Indexed: 12/01/2022]
Abstract
In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating flavor formation. For that purpose, we applied survival analysis statistics. Experimental cheese making (E) included homogenization of milk fat, unpasteurized cheese milk, changes in cooking temperature, and a curd-washing step, while traditional cheese making (T) followed a classic hard-cooked cheese making. Cheeses were ripened for 215 days and samples were analyzed at 76, 112, 128, 152, and 215 days. Consumers (250) were recruited and divided into five groups of 50 consumers for each stage. At each sampling time, consumers assessed whether the sample was "under-ripe," "ok," or "over-ripe." Optimum ripening time could be estimated only for E cheeses, with a high percentage of rejection. For T cheeses, it was not possible to determine the optimum ripening time because the rejection by over-ripening was never reported. We verified consumer segmentation: a small percentage found E cheese under-ripe and a high percentage found it over-ripe. Many consumers qualified E cheeses as too spicy, especially at the end of ripening. Spicy flavor is usually perceived before than the texture and evidenced an acceleration of the flavor formation. We concluded that the innovative intervention in cheese making technology was successful in accelerating cheese ripening. It also had potential to develop a new cheese product targeted at consumers who chose/prefer good spicy flavor. PRACTICAL APPLICATION: Survival analysis is a useful methodology to determine the optimum ripening time of foods based on consumer data. In this work, it evidenced that the proposed innovative cheese making was successful in accelerating the formation of cheese flavor, and had the potential to develop a new cheese product targeted at consumers who chose/prefer good spicy flavor.
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Affiliation(s)
- Garitta Lorena
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Vélez Ayelén
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santa Fe, Argentina
| | - Rodríguez Graciela
- Departamento de Evaluación Sensorial de Alimentos (DESA), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), Buenos Aires, Argentina.,Comisión de Investigaciones Científicas de La Plata (CIC), Buenos Aires, Argentina
| | - Perotti M Cristina
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santa Fe, Argentina
| | - Hynes Erica
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santa Fe, Argentina
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LIMA PC, MARCO ID, STEIN V, PAGOTTO CK, RIGO E, CAVALHEIRO D, SCHOGOR ALB. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.16819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Boukria O, El Hadrami EM, Sameen A, Sahar A, Khan S, Safarov J, Sultanova S, Leriche F, Aït-Kaddour A. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods 2020; 9:E1722. [PMID: 33238624 PMCID: PMC7700313 DOI: 10.3390/foods9111722] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 12/24/2022] Open
Abstract
Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.
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Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Aysha Sameen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan;
| | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan
| | - Sipper Khan
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Shakhnoza Sultanova
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan; (J.S.); (S.S.)
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
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14
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Boukria O, El Hadrami EM, Boudalia S, Safarov J, Leriche F, Aït-Kaddour A. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods 2020; 9:E1309. [PMID: 32957530 PMCID: PMC7555713 DOI: 10.3390/foods9091309] [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: 07/04/2020] [Revised: 09/12/2020] [Accepted: 09/14/2020] [Indexed: 01/29/2023] Open
Abstract
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
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Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Sofiane Boudalia
- Laboratoire de Biologie, Département d’Écologie et Génie de l’Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers, Université 8 Mai 1945 Guelma, BP 401, Guelma 24000, Algeria;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan;
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
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15
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Deshwal GK, Ameta R, Sharma H, Singh AK, Panjagari NR, Baria B. Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109341] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Gebreyowhans S, Zhang S, Pang X, Yang B, Wang T, Wu Z, Lu J, Lv J. Changes in texture, composition and sensory characteristics of Camembert cheese made from a mixture of goat milk and cow milk during ripening. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12699] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Solomon Gebreyowhans
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
- Tigray Agricultural Research Institute Mekelle Ethiopia
| | - Shuwen Zhang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xiaoyang Pang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Baoyu Yang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Tong Wang
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Zheng Wu
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Jing Lu
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Jiaping Lv
- Key Laboratory of Agro‐Food Processing and Quality Control Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
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Khalifa SA, Abdeen ESMM, El-Shafei SMS, Mohamed AH. Effect of Quinoa (<i>Chenopodium quinoa</i>) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread. Pak J Biol Sci 2020; 23:439-453. [PMID: 32363830 DOI: 10.3923/pjbs.2020.439.453] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
BACKGROUND AND OBJECTIVE Camel milk has nutritional and therapeutic properties. Quinoa flour has been incorporated into many kinds of food because of its various nutrients and bio-actives. This study aimed to investigate the effect of using quinoa flour on the properties of low-fat camel milk processed cheese spread (LF-CMPCS) made from fermented retentate camel milk as a camel cheese base. MATERIALS AND METHODS Quinoa flour was used to substitute 1, 3 and 5% of the camel cheese base made with Ras cheese. The resultant cheeses were analyzed for several parameters. Such as physiochemical, texture properties, antioxidant activity, fatty acids, microstructure and organoleptic properties as fresh and during storage period at 5±1°C for 3 months. The data were analyzed by ANOVA using the SPSS computer program. RESULTS Total solids, protein, fat/dry matter and soluble nitrogen decreased significantly while the fiber, carbohydrates and pH values increased significantly. Meltability value of LF-CMPCS significantly decreased. The results indicated that the hardness increased significantly with the increase in the addition of quinoa flour. The fatty acid profile indicated a significant increase in oleic acid (18:1), linoleic acid (18:2), linolenic (18:3) and eicosenoic (20:1) with the increase of quinoa flour. Scanning electron microscopy (SEM) images showed the presence of quinoa flour in the space within the casein particle network. CONCLUSION It could be concluded that the addition of quinoa flour to camel cheese (up to 3%) can improve the chemical, sensory and microstructure and texture properties of LF CMPCS camel milk cheese without altering the quality of the product.
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Fang T, Shen X, Hou J, Guo M. Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108268] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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de Farias VA, da Rocha Lima AD, Santos Costa A, de Freitas CDT, da Silva Araújo IM, Dos Santos Garruti D, de Figueiredo EAT, de Oliveira HD. Noni (Morinda citrifolia L.) fruit as a new source of milk-clotting cysteine proteases. Food Res Int 2019; 127:108689. [PMID: 31882081 DOI: 10.1016/j.foodres.2019.108689] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 11/29/2022]
Abstract
This work reports the characterisation of caseinolytic and milk-clotting activities of proteases extracted from ripe fruits of Morinda citrifolia L., as a potential of their use in cheese production. Noni puree extract (NPE) was obtained by homogenising the fresh puree in 150 mM NaCl/50 mM sodium phosphate buffer (pH 7.0). The resulting protein concentration was of 0.367 ± 0.006 mg/mL, and an electrophoretic profile of the extract revealed protein bands ranging from 14 to 55 kDa. The proteolytic activity of NPE was higher when the extract had been previously incubated at pH 6.0 (8.859 ± 0.216 U/mg), whereas the optimum caseinolytic activity was observed at 50 °C. Noni puree proteases were strongly (98%) inhibited by iodoacetamide and E-64, suggesting the presence of only cysteine proteases in the crude extract. NPE proteases showed a milk-clotting activity (MCA) of 238.80 ± 5.29 U/mL, a specific milk-clotting activity (SMCA) of 9950.17 ± 220.74 U/mg, and an SMCA/PA ratio of 1124.31 ± 24.94, this last being comparable to those of commercial calf rennet. The cheese manufactured using NPE presented brittle and soft texture, high humidity, and showed sanitary conditions compatible with current Brazilian regulations. The product showed a slightly bitter taste, but still good acceptability, rating between 6 and 7 in the hedonic scale for flavour, texture, and overall acceptance. Lastly, there was 60% of positive purchase intent, demonstrating that noni fruit is a promising source of milk-clotting enzymes for the dairy industry.
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Affiliation(s)
- Vilmara Albuquerque de Farias
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici Prof. Prisco Bezerra, 60.440-900 Fortaleza, CE, Brazil
| | - Amanda Dias da Rocha Lima
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici Prof. Prisco Bezerra, 60.440-900 Fortaleza, CE, Brazil
| | - Andréa Santos Costa
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici Prof. Prisco Bezerra, 60.440-900 Fortaleza, CE, Brazil
| | - Cléverson Diniz T de Freitas
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici Prof. Prisco Bezerra, 60.440-900 Fortaleza, CE, Brazil
| | | | | | | | - Hermógenes David de Oliveira
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Campus do Pici Prof. Prisco Bezerra, 60.440-900 Fortaleza, CE, Brazil.
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Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.124] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Kamimura BA, Magnani M, Luciano WA, Campagnollo FB, Pimentel TC, Alvarenga VO, Pelegrino BO, Cruz AG, Sant'Ana AS. Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects. Compr Rev Food Sci Food Saf 2019; 18:1636-1657. [PMID: 33336917 DOI: 10.1111/1541-4337.12486] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Accepted: 07/12/2019] [Indexed: 12/11/2022]
Abstract
A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian artisanal cheeses present differences in the processing, ripening time (when applied), type of milk used, texture, size, shape, color, moisture content, flavor, the use or not of starter cultures, among others. This review describes the main artisanal cheeses produced in Brazil, focusing on general and particular characteristics associated with their making process and geographical identity. Overall, the high variability of the physicochemical data and deficiency of information on sensorial properties of Brazilian artisanal cheeses were noticed. On the other hand, culture-dependent methods were mostly used to expand the knowledge into the microbiology of these cheeses, whereas their microbial diversity has been recently discovered through the use of 16S rRNA gene sequencing-based methods. The certification of a geographical indication for Brazilian artisanal cheeses may encompass an essential milestone for adding value to these products. Regardless of their significance in the diet, culture, and economy of producing regions, taken together, the reviewed literature discloses the need of insightful studies to generate scientific data to support the expansion of the market, while ensuring the protection of historic aspects related to the production of Brazilian artisanal cheeses.
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Affiliation(s)
- Bruna A Kamimura
- the Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil
| | - Marciane Magnani
- the Lab. of Microbial Processes in Foods, Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, PB, Brazil
| | - Winnie A Luciano
- the Lab. of Microbial Processes in Foods, Dept. of Food Engineering, Federal Univ. of Paraiba, João Pessoa, PB, Brazil
| | - Fernanda B Campagnollo
- the Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil
| | | | - Verônica O Alvarenga
- the Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil
| | - Beatriz O Pelegrino
- the Dept. of Food Technology, Faculty of Veterinary, Fluminense Federal Univ., Niterói, RJ, Brazil
| | - Adriano G Cruz
- the Dept. of Food Technology, Faculty of Veterinary, Fluminense Federal Univ., Niterói, RJ, Brazil.,the Dept. of Food, Federal Inst. of Education, Science, and Technology of Rio de Janeiro, 20270-021, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- the Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, SP, Brazil
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Dimitrellou D, Salamoura C, Kontogianni A, Katsipi D, Kandylis P, Zakynthinos G, Varzakas T. Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk. Microorganisms 2019; 7:E274. [PMID: 31438455 PMCID: PMC6780941 DOI: 10.3390/microorganisms7090274] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/18/2019] [Accepted: 08/20/2019] [Indexed: 12/27/2022] Open
Abstract
The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used-Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g-1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.
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Affiliation(s)
- Dimitra Dimitrellou
- Department of Chemistry, University of Patras, 26504 Patras, Greece.
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece.
| | - Chrysoula Salamoura
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Artemis Kontogianni
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Despoina Katsipi
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Kandylis
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - George Zakynthinos
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
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23
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Santos WM, Nobre MS, Cavalcanti MT, dos Santos KMO, Salles HO, Alonso Buriti FC. Proteolysis of reconstituted goat whey fermented by
Streptococcus thermophilus
in co‐culture with commercial probiotic Lactobacillus strains. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12621] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Widson Michael Santos
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande 58429-600 PB Brazil
- Programa de Pós‐Graduação em Inovação Terapêutica Universidade Federal de Pernambuco Av. da Engenharia Recife PE 50670‐420 Brazil
| | - Michelangela Suelleny Nobre
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande 58429-600 PB Brazil
- Programa de Pós‐Graduação em Ciências Farmacêuticas Universidade Federal de Pernambuco Av. da Engenharia Recife PE 50740‐600 Brazil
| | - Mônica Tejo Cavalcanti
- Unidade Acadêmica de Tecnologia de Alimentos, Universidade Federal de Campina Grande Rua Jairo Vieira Feitosa, 1770 Pombal 58840-000 PB Brazil
| | - Karina Maria Olbrich dos Santos
- Embrapa Agroindústria de Alimentos Empresa Brasileira de Pesquisa Agropecuária Av. das Américas, 29501 Rio de Janeiro RJ 23020‐470 Brazil
| | - Hévila Oliveira Salles
- Embrapa Caprinos e Ovinos Empresa Brasileira de Pesquisa Agropecuária P.O. Box 145 Sobral CE 62010‐970 Brazil
| | - Flávia Carolina Alonso Buriti
- Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde Universidade Estadual da Paraíba Rua Juvêncio Arruda, s/n Campina Grande PB 58429‐600 Brazil
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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FANGMEIER M, KEMERICH GT, MACHADO BL, MACIEL MJ, Souza CFVD. Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.39317] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Moreira RV, Costa MP, Castro VS, Paes CE, Mutz YS, Frasao BS, Mano SB, Conte-Junior CA. Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction. J Dairy Sci 2019; 102:2966-2972. [DOI: 10.3168/jds.2018-15268] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
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27
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Afsharnezhad M, Shahangian SS, Sariri R. A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization. Int J Biol Macromol 2019; 121:173-182. [DOI: 10.1016/j.ijbiomac.2018.10.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 09/17/2018] [Accepted: 10/01/2018] [Indexed: 12/14/2022]
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28
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de Moraes GMD, dos Santos KMO, de Barcelos SC, Lopes SA, do Egito AS. Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae : Microbiological, physicochemical and sensory attributes. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Ramírez-López C, Vélez-Ruiz JF. Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese. J Food Sci 2018; 83:1862-1870. [DOI: 10.1111/1750-3841.14195] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2017] [Revised: 03/05/2018] [Accepted: 04/29/2018] [Indexed: 11/29/2022]
Affiliation(s)
- Carolina Ramírez-López
- Dept. de Ingeniería Química y Alimentos; Univ. de las Américas Puebla; Exhacienda Sta. Catarina Mártir S/N Cholula Puebla C.P. 72810 México
- Inst. Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada; Exhacienda San Juan Molino Km 1.5 Carretera estatal Sta. Inés Tecuexcomac-Tepetitla; Tlaxcala C.P. 90700 México
| | - Jorge Fernando Vélez-Ruiz
- Dept. de Ingeniería Química y Alimentos; Univ. de las Américas Puebla; Exhacienda Sta. Catarina Mártir S/N Cholula Puebla C.P. 72810 México
- FN Consultores, S.A. de C. V. Institute de Desarrollo e Innovación y Desarrollo Tecnológico, Boulevard del Niño Poblano 2901; Unidad Territorial Atlixcayotl; Puebla C.P. 72197 México
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30
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Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2060-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Oliveira MA, Bastos MS, Magalhães HC, Garruti DS, Benevides SD, Furtado RF, Egito AS. α, β-citral from Cymbopogon citratus on cellulosic film: Release potential and quality of coalho cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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32
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Agrimonti C, Bottari B, Sardaro MLS, Marmiroli N. Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products. Crit Rev Food Sci Nutr 2017; 59:423-442. [DOI: 10.1080/10408398.2017.1375893] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Caterina Agrimonti
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
| | - Benedetta Bottari
- Department of Food and Drug Science, University of Parma, Parma, Italy
| | - Maria Luisa Savo Sardaro
- Department of Food and Drug Science, University of Parma, Parma, Italy; Department of Nutrition and Gastronomy, University San Raffaele Roma Srl, Rome, Italy
| | - Nelson Marmiroli
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
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Chaves de Lima EDL, de Moura Fernandes J, Cardarelli HR. Optimized fermentation of goat cheese whey with Lactococcus lactis for production of antilisterial bacteriocin-like substances. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.040] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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de Araújo VG, de Oliveira Arruda MD, Dantas Duarte FN, de Sousa JMB, da Costa Lima M, da Conceição ML, Schaffner DW, de Souza EL. Predicting and Modelling the Growth of Potentially Pathogenic Bacteria in Coalho Cheese. J Food Prot 2017; 80:1172-1181. [PMID: 28604174 DOI: 10.4315/0362-028x.jfp-16-523] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Coalho is a semihard medium- to high-moisture cheese produced in various states in the northeastern region of Brazil. This study was conducted to predict the growth kinetics (maximum growth rate, Grmax) of Escherichia coli, Listeria monocytogenes, Salmonella, and Staphylococcus aureus using the ComBase predictor with various combinations of temperature, pH, and water activity (aw) in commercial Coalho cheese samples. The growth of two antibiotic-resistant derivative strains of L. monocytogenes (parental strains ATCC 19115 and ATCC 7644) and S. aureus (parental strains ATCC 13565 and ATCC 19095) was measured in commercial Coalho cheese samples during 14 days of storage as a function of the initial contamination level (3 and 5 log CFU/g) and storage temperature (7.5 and 12°C). The highest Grmax values predicted by ComBase under the various conditions of temperature, pH, and aw were for L. monocytogenes (0.006 to 0.065 log CFU/g/h) and S. aureus (0.003 to 0.048 log CFU/g/h). The Grmax values predicted by ComBase for E. coli and Salmonella were 0.007 to 0.026 and 0.008 to 0.041 log CFU/g/h, respectively. An experimental challenge in Coalho cheese revealed that the populations of all tested antibiotic-resistant derivative strains of L. monocytogenes and S. aureus increased (>0.5 log CFU/g) by day 14 of storage at 7.5 or 12°C. L. monocytogenes and S. aureus had higher Grmax values in cheese samples stored at 12°C than those stored at 7.5°C. The ComBase growth predictions under the temperature, pH, and aw conditions in commercial Coalho cheese samples were generally fail-safe for predicting the growth of L. monocytogenes and S. aureus in the actual product. These results indicate that Coalho cheese has pH and aw characteristics that allow the growth of E. coli, L. monocytogenes, Salmonella, and S. aureus. These cheeses are typically stored at temperatures that do not prevent the growth of these bacteria.
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Affiliation(s)
- Valdenice Gomes de Araújo
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; and
| | - Maria Digian de Oliveira Arruda
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; and
| | - Francisca Nayara Dantas Duarte
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; and
| | - Janaína Maria Batista de Sousa
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; and
| | - Maiara da Costa Lima
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; and
| | - Maria Lúcia da Conceição
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; and
| | - Donald W Schaffner
- 2 Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA
| | - Evandro Leite de Souza
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; and
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PAZ NF, GONÇALVEZ DE OLIVEIRA E, VILLALVA FJ, ARMADA M, RAMÓN AN. Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.05116] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Ozmen Togay S, Guneser O, Karagul Yuceer Y. Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12374] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sine Ozmen Togay
- Department of Food Engineering; Agricultural Faculty; Uludag University; Bursa 16059 Turkey
| | - Onur Guneser
- Department of Food Engineering; Engineering Faculty; Uşak University; Uşak 64200 Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering; Engineering Faculty; Çanakkale Onsekiz Mart University; Çanakkale 17020 Turkey
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37
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Fontenele MA, Bastos MDS, dos Santos KM, Bemquerer MP, do Egito AS. Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO). Food Chem 2017; 219:382-390. [DOI: 10.1016/j.foodchem.2016.09.171] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 09/22/2016] [Accepted: 09/27/2016] [Indexed: 02/07/2023]
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38
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Bezerra TKA, Arcanjo NMDO, Araújo ARRD, Queiroz ALMD, Oliveira MEGD, Gomes AMP, Madruga MS. Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.03.041] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Viana de Souza J, Silva Dias F. Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.01.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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40
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Methodologies for the Characterization of the Quality of Dairy Products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:237-275. [PMID: 28427534 DOI: 10.1016/bs.afnr.2016.12.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The growing interest of consumers in food quality and safety issues has contributed to the increasing demand for sensitive and rapid analytical technologies. Physicochemical, textural, sensory, etc., methods have been used to evaluate the quality and authenticity of milk and dairy products. Despite the importance of these standard methods, they are expensive and time consuming. Recently, spectroscopic methods have shown great potential due to speed of analysis, minimal sample preparation, high repeatability, low cost, and, most of all, the fact that these techniques are noninvasive and nondestructive and, therefore, could be applied to any on-line monitoring system. This chapter gave examples of the application of the most commonly traditional methods for the determination of the quality of milk and dairy products. A special focus is devoted to the use of infrared and fluorescence spectroscopies for the evaluation of the quality of dairy products.
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Lima MDSFD, Silva RAD, Lima Filho JLD, Porto ALF, Cavalcanti MTH. Queijo de coalho artesanal: fonte alternativa de peptídeos antimicrobianos. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.19316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo O objetivo da pesquisa foi extrair, obter o perfil peptídico e avaliar a atividade antimicrobiana do extrato peptídico bruto de duas amostras de queijo de Coalho artesanal produzidos no município de Venturosa, localizado no Agreste de Pernambuco – Brasil. Nas eletroforeses realizadas, foram evidenciadas de 12 a 15 bandas. Na análise por espectrometria de massa, foram identificados 24 fragmentos peptídeos. O extrato peptídico bruto apresentou atividade antimicrobiana diante dos microrganismos Enterococcus faecalis ATCC 6057, Bacillus subtilis ATCC 6633, Escherichia coli ATCC 25922 e Pseudomonas aeruginosa ATCC 27853 na concentração de 225 mg/mL. Os presentes resultados sugerem que em aproximadamente 5 g do queijo são encontrados peptídeos capazes de inibir o crescimento dos microrganismos patogênicos testados. Sendo assim, pode-se indicar o caráter funcional do queijo de Coalho.
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Bezerra TKA, de Oliveira Arcanjo NM, Garcia EF, Gomes AMP, de Cássia Ramos do Egypto Queiroga R, de Souza EL, Madruga MS. Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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43
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Concentrated yogurt (Labneh) made of a mixture of goats’ and cows’ milk: Physicochemical, microbiological and sensory analysis. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.04.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Bezerra TKA, de Araujo ARR, do Nascimento ES, de Matos Paz JE, Gadelha CA, Gadelha TS, Pacheco MTB, do Egypto Queiroga RDCR, de Oliveira MEG, Madruga MS. Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria. Food Chem 2016; 196:359-66. [DOI: 10.1016/j.foodchem.2015.09.066] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Revised: 09/14/2015] [Accepted: 09/16/2015] [Indexed: 11/28/2022]
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45
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Lemes AC, Pavón Y, Lazzaroni S, Rozycki S, Brandelli A, Kalil SJ. A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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46
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de Souza GT, de Carvalho RJ, de Sousa JP, Tavares JF, Schaffner D, de Souza EL, Magnani M. Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry. J Food Prot 2016; 79:246-52. [PMID: 26818985 DOI: 10.4315/0362-028x.jfp-15-172] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
This study assessed the inhibitory effects of the essential oil from Origanum vulgare L. (OVEO) on Staphylococcus aureus, Listeria monocytogenes, and a mesophilic starter coculture composed of lactic acid bacteria (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) in Brazilian coalho cheese systems. The MIC of OVEO was 2.5 μl/ml against both S. aureus and L. monocytogenes and 0.6 μl/ml against the tested starter coculture. In cheese broth containing OVEO at 0.6 μl/ml, no decrease in viable cell counts (VCC) of both pathogenic bacteria was observed, whereas the initial VCC of the starter coculture decreased approximately 1.0 log CFU/ml after 24 h of exposure at 10°C. OVEO at 1.25 and 2.5 μl/ml caused reductions of up to 2.0 and 2.5 log CFU/ml in S. aureus and L. monocytogenes, respectively, after 24 h of exposure in cheese broth. At these same concentrations, OVEO caused a greater decrease of initial VCC of the starter coculture following 4 h of exposure. Higher concentrations of OVEO were required to decrease the VCC of all target bacteria in semisolid coalho cheese slurry compared with cheese broth. The VCC of Lactococcus spp. in coalho cheese slurry containing OVEO were always lower than those of pathogenic bacteria under the same conditions. These results suggest that the concentrations of OVEO used to control pathogenic bacteria in semihard cheese should be carefully evaluated because of its inhibitory effects on the growth of starter lactic acid cultures used during the production of the product.
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Affiliation(s)
- Geany Targino de Souza
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil
| | - Rayssa Julliane de Carvalho
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil
| | - Jossana Pereira de Sousa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil
| | - Josean Fechine Tavares
- Nucleus for Characterization and Analysis, Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil
| | - Donald Schaffner
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paráıba, João Pessoa, 58051900, Brazil.
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47
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Merheb‐Dini C, Chaves KS, Gomes E, da Silva R, Gigante ML. Coalho Cheese Made with Protease from
Thermomucor indicae‐seudaticae
N31: Technological Potential of the New Coagulant for the Production of High‐Cooked Cheese. J Food Sci 2016; 81:C563-8. [DOI: 10.1111/1750-3841.13217] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2015] [Accepted: 12/18/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Carolina Merheb‐Dini
- Faculty of Food EngineeringUniv. of Campinas – UNICAMP P.O. Box 6121, CEP 13083‐970 Campinas SP Brazil
| | - Karina S. Chaves
- Faculty of Food EngineeringUniv. of Campinas – UNICAMP P.O. Box 6121, CEP 13083‐970 Campinas SP Brazil
| | - Eleni Gomes
- Laboratory of Biochemistry and Applied Microbiology – Inst. de BiociênciasLetras e Ciências Exatas (IBILCE) – Univ. Estadual Paulista Júlio de Mesquita Filho (UNESP) Rua Cristóvão Colombo 2265, CEP 15054‐000 São José do Rio Preto SP Brazil
| | - Roberto da Silva
- Laboratory of Biochemistry and Applied Microbiology – Inst. de BiociênciasLetras e Ciências Exatas (IBILCE) – Univ. Estadual Paulista Júlio de Mesquita Filho (UNESP) Rua Cristóvão Colombo 2265, CEP 15054‐000 São José do Rio Preto SP Brazil
| | - Mirna L. Gigante
- Faculty of Food EngineeringUniv. of Campinas – UNICAMP P.O. Box 6121, CEP 13083‐970 Campinas SP Brazil
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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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Kamal M, Karoui R. Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.007] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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50
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Rolim FRL, dos Santos KMO, de Barcelos SC, do Egito AS, Ribeiro TS, da Conceição ML, Magnani M, de Oliveira MEG, Queiroga RDCRDE. Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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