Potential of Milk Freeze Concentration for the Production of Functional Fresh Cheeses
| Autor: | Elane Schwinden Prudencio, Maria Helena Machado Canella, Gabriela Rodrigues de Liz, Silvani Verruck, Renata Dias de Mello Castanho Amboni, Carmen M.O. Müller, Isabella de Bona Muñoz |
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| Rok vydání: | 2017 |
| Předmět: |
biology
Inulin food and beverages 04 agricultural and veterinary sciences General Chemistry Total dissolved solids biology.organism_classification 040401 food science Industrial and Manufacturing Engineering law.invention Probiotic chemistry.chemical_compound fluids and secretions 0404 agricultural biotechnology chemistry law Green color Food science Food Science Bifidobacterium |
| Zdroj: | Advance Journal of Food Science and Technology. 13:196-209 |
| ISSN: | 2042-4876 2042-4868 |
| DOI: | 10.19026/ajfst.13.5069 |
| Popis: | The aim of this study was to evaluate the milk freeze concentration process, choosing the best concentrated milk for the manufacture of functional fresh cheeses. These cheeses were evaluated in relation to their chemical, physical, microstructural and/or microbiological properties. Since that the second stage concentrated from the milk freeze concentration process showed the highest total solids content mass transference, it was used for the manufacture of the functional fresh cheeses. Therefore, Bifidobacterium BB-12 addition was notable to modify the cheeses properties. However, as expected the fresh cheese with inulin addition showed the highest total solids content, reflecting on the increase of total carbohydrates content and on the tendency toward a green color. Inulin addition and whey presence contributed to the firmness increase, resulting in a less breakable fresh cheese and thus, with a less fragile and more compact structure. For the fresh cheese with bifidobacteria, the viable cells count was above than those number recommended for a product to be classified as probiotic. Bifidobacterium BB-12 and inulin addition resulted in a symbiotic fresh cheese. |
| Databáze: | OpenAIRE |
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