Repository logo
 
Publication

Technological optimization of manufacture of probiotic whey cheese matrices

2011Journal article Restricted access
Simple item page
dc.contributor.authorMadureira, Ana R.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorGomes, Ana M.
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2012-01-16T16:00:22Z
dc.date.available2012-01-16T16:00:22Z
dc.date.issued2011
dc.description.abstractIn 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.por
dc.identifier.citationMADUREIRA, 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-E211por
dc.identifier.urihttp://hdl.handle.net/10400.14/7475
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley Blackwellpor
dc.relation.publisherversionThe definitive version is available at http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.02008.x/abstractpor
dc.subjectDairy foodpor
dc.subjectFunctional foodpor
dc.subjectResponse surfacepor
dc.subjectTechnologypor
dc.titleTechnological optimization of manufacture of probiotic whey cheese matricespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMadureira
person.familyNameBrandão
person.familyNameGomes
person.familyNamePintado
person.familyNameMalcata
person.givenNameRaquel
person.givenNameTeresa
person.givenNameAna Maria
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifierM-4659-2013
person.identifierJ-9418-2012
person.identifier162628
person.identifier456608
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-4659-2013
person.identifier.ridJ-9418-2012
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationd33a1d99-423e-4ecd-ae9e-b3e46262b521
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
9 Madureira et al (2011) JFoodScience.pdf
Size:
725.33 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals