Browsing by Author "Pereira, Carlos José Dias"
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- Development and characterization of a novel sustainable probiotic goat whey cheese containing second cheese whey powder and stabilized with thyme essential oil and sodium citratePublication . Garcia, Manuel Mântua Esteves; Pereira, Carlos José Dias; Freitas, Ana Cristina; Gomes, Ana Maria Pereira; Pintado, Maria Manuela EstevezProbiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w/w): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g−1. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices’ pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.
- Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixturePublication . Queiroga, Rita de Cássia Ramos do Egypto; Santos, Bárbara Melo; Gomes, Ana Maria Pereira; Monteiro, Maria João; Teixeira, Susana Maria; Souza, Evandro Leite de; Pereira, Carlos José Dias; Pintado, Maria Manuela EstevezThis study assesses and compares the nutritional, textural and sensory characteristics of Coalho cheese made from goat's (CGM) or cow's milk (CCM) and their mixture (CCGM) during cold storage for 28 days. Among the assessed physiochemical parameters, the type of milk used during production only influenced (P < 0.05) the moisture, fat and salt contents of the cheeses. CGM and CCGM showed higher (P < 0.05) content of short- and medium-chain fatty acids, such as C6, C8 and C10 and 02, and long-chain polyunsaturated fatty acids C18:2n6c, and lower content of 06 and C16:1. All cheeses presented satisfactory sensory characteristics for most of the assessed parameters. However the addition of cow's milk to goat's milk improved sensory acceptability, mainly through the reduction of goat's milk odor and flavor. Coalho cheese made with the mixture of cow's and goat's milk maintained particular positive nutritional characteristics of goat's cheese, especially with respect to the fatty acids profile, with improved acceptability. All the cheeses maintained, in general, their properties throughout storage time.