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Effect of the incorporation of salted additives on probiotic whey cheeses

2015Journal article Open access
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dc.contributor.authorMadureira, Ana Raquel
dc.contributor.authorSoares, José C.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorGomes, Ana Maria
dc.contributor.authorFreitas, Ana Cristina
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2015-04-28T16:53:45Z
dc.date.available2015-04-28T16:53:45Z
dc.date.issued2015
dc.description.abstractThe research effort described here has focused on incorporation of Lactobacillus casei, in whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, and were inoculated (at 10%) with L. casei strain LAFTI®L26; salt, salt and herbs, or salt and xanthan were further added to such matrices, which were then homogenized and stored at 7 °C for up to 21 d. In general, viable cell numbers maintained or even increased throughout the storage period, irrespective of the type of salty additive considered. Partial depletion of lactose was detected, and concomitant production of lactic acid throughout the 21 d-period of storage; lower lactic acid concentrations were found in matrices containing salty additives. In matrices with xanthan (SX), the probiotic strain exhibited the lowest metabolic activity. Matrices SX were less soft and firmer than the others, by the end of storage, and were similar to matrices with herbs (SH). The incorporation of salty additives affected bacterial metabolism, in terms of glycolysis and proteolysis, which in turn had a significant impact on the development of textural propertiespor
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationMADUREIRA, Raquel …[et al.] - Effect of the incorporation of salted additives on probiotic whey cheeses. Food Bioscience. ISSN 2212-4292. Vol. 10 (2015), p. 8-17por
dc.identifier.doi10.1016/j.fbio.2015.01.004
dc.identifier.eid84921927494
dc.identifier.eissn2212-4306
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10400.14/17369
dc.identifier.wos000367989400002
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevier
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectProbioticpor
dc.subjectMicroorganismspor
dc.subjectOrganoleptic profilepor
dc.subjectTexturepor
dc.titleEffect of the incorporation of salted additives on probiotic whey cheesespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage17
oaire.citation.startPage8
oaire.citation.titleFood Bioscience
oaire.citation.volume10
person.familyNameMadureira
person.familyNameOdila Pereira
person.familyNamePintado
person.familyNameGomes
person.familyNameCardoso Freitas Lopes de Freitas
person.familyNameMalcata
person.givenNameRaquel
person.givenNameJoana
person.givenNameMaria Manuela
person.givenNameAna Maria
person.givenNameAna Cristina
person.givenNameFrancisco
person.identifierM-4659-2013
person.identifier2343777
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person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0003-0300-5635
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-1430-9370
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-4659-2013
person.identifier.ridF-5696-2013
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id57190164112
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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