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- Effects of different ripening procedures on the final characteristicsPublication . Freitas, A. C.; Malcata, F. X.Picante da Beira Baixa (or Picante) cheese is a hard, piquant, salted traditional cheese manufactured in Portugal from raw sheep’s and goat’s milks. The purpose of this work was to quantitatively assess the influence of various ripening procedures on the final characteristics of Picante cheese. Two alternative ripening protocols were considered, the traditional one and another with controlled environmental conditions via use of maturation chambers set at different preselected temperatures. The experimental cheeses were characterised in terms of microbiological, physicochemical, biochemical, sensorial and textural properties. Ripening time and temperature were statistically significant parameters for all microflora. The two ripening methods led to statistically significant differences in all physicochemical and biochemical parameters, especially the moisture content and the soluble nitrogen fractions (i.e. water loss was slower and proteolysis was faster in cheeses ripened via the traditional method). Differences in microbiological, physicochemical and biochemical properties were probables implicated in differences in textural and sensorial properties, especially cheese hardness and flavour. It was concluded that the standard ripening method was closest to the traditional one in terms of final cheese characteristics when the ripening temperature was above 11.5 7C.
- Sweet whey cheese matrices inoculated with the probiotic strain Lactobacillus paracasei LAFTI® L26Publication . Madureira, Ana Raquel; Soares, José Carvalho; Pintado, M. E.; Gomes, Ana M. P.; Freitas, A. C.; Malcata, F. XavierConsumption of dairy products containing viable probiotic strains has increased dramatically in recent years, owing to general health claims associated therewith. This trend has boosted diversification of the portfolio of said products, including whey cheese matrices. However, taking into account the relatively poor organoleptic and textural features of these matrices, improvement is in order via incorporation of selected additives, provided that viability of the strains is duly assayed. Lactobacillus paracasei LAFTI® L26 was accordingly incorporated into whey protein solid matrices, in the presence of several additives aimed at enhancing their organoleptic appeal and textural performance. These matrices were produced from a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, and were inoculated at 10% (v/v) with the probiotic strain. Sugar, sugar and aloe vera, sugar and chocolate, and sugar and jam were further added, and the resulting products were then stored at 7 ◦C for 21 d. In general, viable cell numbers remained high in all experimental matrices throughout storage. Despite the observed low extents of breakdown, proteolytic activities by the end of storage were higher in matrices containing jam. Furthermore, L. paracasei partially converted lactose into lactic acid in these matrices. Additives enhanced the organoleptic features of whey cheeses, and produced different textural patterns. The higher sensory scores were attained by matrices containing sugar: sugar and aloe vera received the best scores by 3 d of storage, but these scores decreased as storage time elapsed.
- How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheesePublication . Freitas, A. C.; Fresno, J. María; Prieto, Bernardo; Franco, Imaculada; Malcata, F. Xavier; Carballo, JavierThe concentration of total free amino acids (FAA) in Picante cheese increased with ripening time irrespective of the particular protocol used for manufacture (ie ratio of caprine to ovine milks, animal or plant rennet and number of salting steps). The experimental cheeses manufactured with 20% (v/v) caprine milk, coagulated with animal rennet and salted only once exhibited the highest content of total FAA by 120 days of ripening. All four manufacture parameters were statistically significant on the 0.5% level of significance in terms of total concentration of FAA. The dominating free amino acids present in the various experimental cheeses throughout the ripening period were valine, leucine and phenylalanine, each one representing more than 10% (w/w) of the total concentration of FAA. All four manufacture parameters were, in general, statistically significant with respect to the content of every single FAA, with particular emphasis on salting and ripening time.