Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/7475
Título: Technological optimization of manufacture of probiotic whey cheese matrices
Autor: Madureira, Ana R.
Brandão, Teresa
Gomes, Ana M.
Pintado, Manuela E.
Malcata, F. Xavier
Palavras-chave: Dairy food
Functional food
Response surface
Technology
Data: 2011
Editora: Wiley Blackwell
Citação: MADUREIRA, Ana R....[et al] - Technological optimization of manufacture of probiotic whey cheese matrices. Journal of Food Science. ISSN 0022-1147. Vol. 76 n.º 2 (2011), p. E203-E211
Resumo: In attempts to optimize their manufacture, whey cheese matrices obtained via thermal processing of whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractional addition of bovine milk to feedstock whey, homogenization time, and storage time of whey cheese as processing parameters. Probiotic whey cheese matrices were inoculated with Lactobacillus casei LAFTIR L26 at 10% (v/v), whereas control whey cheese matrices were added with skim milk previously acidified with lactic acid to the same level. All whey cheeses were stored at 7 ◦C up to 14 d. Chemical and sensory analyses were carried out for all samples, as well as rheological characterization by oscillatory viscometry and textural profiling. As expected, differences were found between control and probiotic matrices: fractional addition of milk and storage time were the factors accounting for the most important effects. Estimation of the best operating parameters was via response surface analysis: milk addition at a rate of 10% to 15% (v/v), and homogenization for 5 min led to the best probiotic whey cheeses in terms of texture and organoleptic properties, whereas the best time for consumption was found to be by 9 d of storage following manufacture.
Peer review: yes
URI: http://hdl.handle.net/10400.14/7475
Versão do Editor: The definitive version is available at http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.02008.x/abstract
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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