التفاصيل البيبلوغرافية
| العنوان: |
Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics. |
| المؤلفون: |
Pires, Arona F, Marnotes, Natali G, Bella, Amal, Viegas, Jorge, Gomes, David M, Henriques, Marta H F, Pereira, Carlos J D |
| المصدر: |
Journal of the Science of Food & Agriculture; 1/30/2021, Vol. 101 Issue 2, p555-563, 9p |
| مصطلحات موضوعية: |
KEFIR, WHEY proteins, WHEY, FERMENTED milk, CHEESE, LACTIC acid bacteria, PROBIOTICS |
| الشركة/الكيان: |
SOCIETY of Chemical Industry (Great Britain) |
| مستخلص: |
BACKGROUND: In Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese whey can also be used, although the whey cheese yield is low (2–3%, w/v) which discourages its use. In the present study, bovine cheese whey was concentrated by ultrafiltration for the production of four types of whey cheeses (Requeijão): conventional, without any addition (WC); with 10% (w/w) addition of cream (WCC); with cream fermented with Kefir culture (WCCK); and with cream fermented with Bifidobacterium sp. culture (WCCBB12). RESULTS: Whey cheeses with cream presented lower protein content (330–360 g kg−1, dry basis) and higher levels of total solids (220–250 g kg−1) and fat (300–330 g kg−1, dry basis) than WC. C16:0 and C18:1 were the most abundant fatty acids present, with 31% and 38%, respectively. The small differences found concerning instrumental determination of colour and texture were not perceived by panelists. However, the presence of Kefir and probiotics decreased the elastic modulus (G') of the samples, as well as their viscosity. Fermentation with Kefir presented the highest counts of lactic acid bacteria (7 logUFC g−1). However, after 14 days of refrigerated storage, the counts of yeasts and moulds reached 6 logUFC g−1 in all products, indicating the need for appropriate packaging solutions. CONCLUSION: Ultrafiltration of bovine whey allows for the efficient production of bovine whey cheeses. The addition of cream fermented with Kefir or BB12 appears to be an efficient methodology to incorporate Kefir or probiotic bacteria in Requeijão, improving its nutritional and sensory characteristics, alongside the potential for the extension of its shelf‐life. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR] |
|
Copyright of Journal of the Science of Food & Agriculture is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
