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Rheological, textural and microstructural features of probiotic whey cheeses

2011Journal article Open access
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dc.contributor.authorMadureira, A. Raquel
dc.contributor.authorPintado, Ana I. E.
dc.contributor.authorGomes, Ana Maria
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2012-02-27T15:40:31Z
dc.date.available2012-02-27T15:40:31Z
dc.date.issued2011
dc.description.abstractWhey cheeses have been manufactured with probiotic bacteria e viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTIrL26, from combinations of bovine whey and milk, following protein denaturation at 90 ºC; they were subsequently inoculated (at 10%) with those strains, and homogenized afterwards; additives such as salt and sugar were then incorporated; and the resulting solid matrices were stored at 7º C for up to 21 d. Oscillatory measurements and instrumental texture profile analyses were performed, and sensory analyses were carried out by a trained panel. Microstructural features were in addition ascertained by scanning electron microscopy. L. casei exhibited a higher acidifying activity than B. animalis, which produced distinct textures; higher firmness and viscoelasticity were indeed found in matrices inoculated with the former. Incorporation of sugar and L. casei favoured consumer acceptability, relative to plain matrices. Microstructural differences were detected between matrices at different times of storage and formulated with distinct additives.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.description.versionhttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.identifier.citationMADUREIRA, A. Raquel... [et al.] - Rheological, textural and microstructural features of probiotic whey cheeses. LWT - Food Science and Technology. ISSN 0023-6438. Vol. 44, n.º 1 (2011), p. 75-81por
dc.identifier.doi10.1016/j.lwt.2010.06.030
dc.identifier.urihttp://hdl.handle.net/10400.14/7955
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectTastepor
dc.subjectDairy foodpor
dc.subjectFunctional foodpor
dc.subjectPhysical analysespor
dc.subjectScanning electron microscopypor
dc.subjectLactic acid bacteriapor
dc.subjectBifidobacteriapor
dc.titleRheological, textural and microstructural features of probiotic whey cheesespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMadureira
person.familyNamePintado
person.familyNameGomes
person.familyNamePintado
person.familyNameMalcata
person.givenNameRaquel
person.givenNameAna
person.givenNameAna Maria
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifierM-4659-2013
person.identifier162628
person.identifier456608
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-id871B-4017-FC07
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.orcid0000-0002-4931-708X
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.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id6602847645
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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