دورية أكاديمية
Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese
| العنوان: | Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese |
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| المؤلفون: | Mileriene, Justina, Serniene, Loreta, Henriques, Marta, Gomes, David, Pereira, Jorge, Kondrotiene, Kristina, Kasetiene, Neringa, Lauciene, Lina, Sekmokiene, Dalia, Malakauskas, Mindaugas |
| المصدر: | Journal of dairy science, New York : Elsevier, 2021, vol. 104, no. 2, p. 1504-1517 ; ISSN 0022-0302 ; eISSN 1525-3198 |
| سنة النشر: | 2021 |
| المجموعة: | LSRC VL (Lithuanian Social Research Centre Virtual Library) / LSTC VB (Lietuvos socialinių tyrimų centras virtualią biblioteką) |
| مصطلحات موضوعية: | cinnamon CO(2) extract, curd cheese, edible coating, liquid whey protein concentrate |
| الوصف: | Fresh unripened curd cheese has long been a well-known Eastern European artisanal dairy product; however, due to possible cross-contamination from manual production steps, high moisture content (50-60%), and metabolic activity of present lactic acid bacteria, the shelf life of curd cheese is short (10-20 d). Therefore, the aim of this study was to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based (5%, wt/wt) edible coating. The bioactive edible coating was produced from liquid whey protein concentrate (a cheese production byproduct) and fortified with 0.3% (wt/wt, solution basis) Chinese cinnamon bark (Cinnamomum cassia) CO2 extract. The effect of coating on the cheese was evaluated within package-free (group 1) and additionally vacuum packaged (group 2) conditions to represent types of cheeses sold by small and big scale manufacturers. The cheese samples were examined over 31 d of storage for changes of microbiological (total bacterial count, lactic acid bacteria, yeasts and molds, coliforms, enterobacteria, Staphylococcus spp.), physicochemical (pH, lactic acid, protein, fat, moisture, color change, rheological, and sensory properties). The controlled experiment revealed that in group 1, applied coating affected appearance and color by preserving moisture and decreasing growth of yeasts and molds during prolonged package-free cheese storage. In group 2, coating did not affect moisture, color, or texture, but had a strong antimicrobial effect, decreasing the counts of yeasts and molds by 0.79 to 1.55 log cfu/g during 31 d of storage. In both groups, coating had no effect on pH, lactic acid, protein, and fat contents. Evaluated sensory properties (appearance, odor, taste, texture, and overall acceptability) of all samples were similar, indicating no effect of the coating on the flavor of curd cheese. The edible coating based on liquid [.]. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| العلاقة: | http://lsmu.lvb.lt/LSMU:ELABAPDB77918043&prefLang=en_USTest |
| الإتاحة: | https://doi.org/10.3168/jds.2020-18732Test http://lsmu.lvb.lt/LSMU:ELABAPDB77918043&prefLang=en_USTest |
| رقم الانضمام: | edsbas.97D5891C |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |