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Effect of the incorporation of salted additives on probiotic whey cheeses ☆

Paper ID Volume ID Publish Year Pages File Format Full-Text
19723 43122 2015 10 PDF Available
Title
Effect of the incorporation of salted additives on probiotic whey cheeses ☆
Abstract

The research effort described here has focused on incorporation of Lactobacillus casei, in whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, and were inoculated (at 10%) with L. casei strain LAFTI®L26; salt, salt and herbs, or salt and xanthan were further added to such matrices, which were then homogenized and stored at 7 °C for up to 21 d. In general, viable cell numbers maintained or even increased throughout the storage period, irrespective of the type of salty additive considered. Partial depletion of lactose was detected, and concomitant production of lactic acid throughout the 21 d-period of storage; lower lactic acid concentrations were found in matrices containing salty additives. In matrices with xanthan (SX), the probiotic strain exhibited the lowest metabolic activity. Matrices SX were less soft and firmer than the others, by the end of storage, and were similar to matrices with herbs (SH). The incorporation of salty additives affected bacterial metabolism, in terms of glycolysis and proteolysis, which in turn had a significant impact on the development of textural properties.

Keywords
Probiotic; Microorganisms; Organoleptic profile; Texture
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Effect of the incorporation of salted additives on probiotic whey cheeses ☆
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 10, 1 June 2015, Pages 8–17
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
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