Rheological, textural and microstructural features of probiotic whey cheeses

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Raquel Madureira, AR (Author) Other; Pintado, AI (Author) Other; Gomes, AM (Author) Other; Pintado, ME (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: LWT - Food Science and Technology

Vol. 44 No. 1

Pages: 75-81

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 12 Citations

Scopus - 14 Citations

Other information

Authenticus ID: P-002-Z3C

DOI: 10.1016/j.lwt.2010.06.030

Abstract (EN): Whey cheeses have been manufactured with probiotic bacteria - viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTI (R) L26, from combinations of bovine whey and milk, following protein denaturation at 90 degrees C; 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 7 degrees 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7