Rheological, textural and microstructural features of probiotic whey cheeses

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

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

Revista

Título: LWT - Food Science and Technology

Vol. 44 Nº 1

Páginas: 75-81

ISSN: 0023-6438

Editora: Elsevier

Indexação

ISI Web of Knowledge - 12 Citações

Scopus - 14 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7