scholarly journals White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

2021 ◽  
Vol 11 (13) ◽  
pp. 6182
Author(s):  
Stavros Plessas ◽  
Vasillios Ganatsios ◽  
Ioanna Mantzourani ◽  
Loulouda Bosnea
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Physicochemical Characteristics ◽  
Microbial Populations ◽  
The Novel ◽  
Freeze Dried ◽  
Cheese Volatiles ◽  
Industrial Use ◽  
And Storage ◽  
Cheese Production

The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food, “trahanas”, in order to provide protection to the starter culture and a prebiotic effect. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect the acceptability, quality, and shelf life of white brined cheese were investigated, including microbial populations, physicochemical characteristics, and cheese volatiles through 70 days of ripening and storage. White brined cheese production by free or immobilized L. paracasei SP5 resulted in significantly higher acidity (over 0.8 g of lactic acid/100 g of cheese at the 70th day of ripening) and significantly reduced counts (around 50%) of coliforms, yeasts, and fungi compared to cheese produced with no starter culture. The use of the freeze-dried novel starter culture, either free or immobilized, improved the aromatic profile of cheeses as was proven through a GC-MS analysis. In addition, it should be underlined that the application of the novel strain led to white brined cheese with improved overall quality and sensory characteristics. The results indicate the potential industrial use of freeze-dried L. paracasei SP5 as a starter culture for the production of good-quality functional white brined cheeses.

scholarly journals Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production

2018 ◽  
Vol 7 (1) ◽  
pp. 3 ◽  
Author(s):  
Antonia Terpou ◽  
Ioanna Mantzourani ◽  
Alex Galanis ◽  
Maria Kanellaki ◽  
Eugenia Bezirtzoglou ◽  
...  
Keyword(s):  
Starter Culture ◽  
Physicochemical Characteristics ◽  
Industrial Applications ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
Freeze Dried ◽  
Immobilized Biocatalyst ◽  
Cheese Volatiles ◽  
And Storage ◽  
Cheese Production

In the present study, a novel potentially probiotic Lactobacillus paracasei strain, previously isolated from dairy products, was evaluated as a starter culture of Feta-type cheese production. Targeting industrial applications, the starter culture was applied as a ready-to-use freeze-dried culture that was either free or immobilized. The immobilized biocatalyst composed of Lactobacillus paracasei K5 cells absorbed within delignified wheat bran prebiotic carrier. All produced cheeses were compared with cheese manufactured by renin enzyme. Several parameters that affect acceptability, quality and shelf-life of Feta-type cheese were investigated, including microbial populations, physicochemical characteristics and cheese volatiles through 90 days of ripening and storage. Survival of L. paracasei K5 remained in high levels (≥6.0 log cfu/g) after the 90th day of cheese production, as recorded by combining microbiological enumeration and strain-specific multiplex PCR analysis. The use of the freeze-dried novel starter culture (free or immobilized) enhanced the aromatic profile of Feta-type cheeses. Finally, the use of the potentially synbiotic immobilized biocatalyst further improved aromatic characteristics of produced cheese and decrease of possible spoilage or pathogenic microorganisms. These findings indicate the potential industrial use of freeze-dried L. paracasei K5 as starter culture for the production of good-quality functional Feta-type cheese.

Novel Packaging Technologies in Dairy Products

2021 ◽  
pp. 182-197
Author(s):  
Nazli Turkmen ◽  
Sebnem Ozturkoglu-Budak
Keyword(s):  
Dairy Products ◽  
Product Information ◽  
Modified Atmosphere Packaging ◽  
Quality Characteristics ◽  
The Novel ◽  
External Effects ◽  
Packaging Process ◽  
Novel Technologies ◽  
Physical And Chemical ◽  
And Storage

The packaging process is an important step in maintaining the quality characteristics of foods. Packaging foods protects products from external effects and provides product information to consumers. Due to the various changes occurring during the distribution and storage of the products, some significant quality characteristics can be lost. In recent years, novel packaging technologies have been developed to supply long shelf life, safety, and ‘fresh-like' characteristics to the products. These novel technologies include nanotechnology, modified atmosphere packaging, active packaging, and intelligent/smart packaging. Since dairy products are generally vulnerable to biological, physical, and chemical changes, they lose their quality characteristics within a short term. Therefore, the use of these novel techniques in dairy products is greatly important. This chapter informs about general principles of the novel packaging techniques and their current applications in dairy technology.

scholarly journals Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

2018 ◽  
Vol 6 (4) ◽  
pp. 121 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Pelagia Chondrou ◽  
Alex Galanis ◽  
...  
Keyword(s):  
Starter Culture ◽  
Quality Characteristics ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
In Vitro Tests ◽  
Probiotic Properties ◽  
The Novel ◽  
Kefir Grains ◽  
Cheese Production

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

Novel Packaging Technologies in Dairy Products

2020 ◽  
pp. 65-85
Author(s):  
Nazli Turkmen ◽  
Sebnem Ozturkoglu-Budak
Keyword(s):  
Dairy Products ◽  
Product Information ◽  
Modified Atmosphere Packaging ◽  
Quality Characteristics ◽  
The Novel ◽  
External Effects ◽  
Packaging Process ◽  
Novel Technologies ◽  
Physical And Chemical ◽  
And Storage

The packaging process is an important step in maintaining the quality characteristics of foods. Packaging foods protects products from external effects and provides product information to consumers. Due to the various changes occurring during the distribution and storage of the products, some significant quality characteristics can be lost. In recent years, novel packaging technologies have been developed to supply long shelf life, safety, and ‘fresh-like' characteristics to the products. These novel technologies include nanotechnology, modified atmosphere packaging, active packaging, and intelligent/smart packaging. Since dairy products are generally vulnerable to biological, physical, and chemical changes, they lose their quality characteristics within a short term. Therefore, the use of these novel techniques in dairy products is greatly important. This chapter informs about general principles of the novel packaging techniques and their current applications in dairy technology.

Organoleptic assessment of canned dairy products: features of carrying it out and interpreting the results

2021 ◽  
pp. 726-729
Author(s):  
T.B. Guseva ◽  
S.Yu. Soldatova ◽  
O.M. Karanyan
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Qualitative Properties ◽  
Condensed Milk ◽  
Organoleptic Characteristics ◽  
The Relationship ◽  
And Storage ◽  
Over Time

The article describes the features of carrying out and interpreting the results of the organoleptic assessment of canned dairy products “Whole condensed milk with sugar”. The analysis of the qualitative properties of the product is presented for all the main parameters. The relationship between the organoleptic characteristics of the product and compliance with the technology for the production of canned dairy products, the characteristics of raw materials, technological modes of heat treatment, and storage conditions are considered in detail. Since the organoleptic and physicochemical characteristics of food products change over time, the authors conclude that, in addition to the input evaluation, periodic control of canned dairy products during storage should be provided.

scholarly journals Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1353
Author(s):  
Lieke A. van Gijtenbeek ◽  
Quinn Singer ◽  
Louise E. Steffensen ◽  
Shannon Neuens ◽  
Helle S. Guldager ◽  
...  
Keyword(s):  
Dairy Products ◽  
Competitive Exclusion ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Growth Potential ◽  
Cottage Cheese ◽  
Dairy Starter Cultures ◽  
Dairy Starter ◽  
Cheese Production

Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of Listeria monocytogenes. We report on a non-bacterio-cinogenic Lacticaseibacillus rhamnosus strain that severely limits the growth potential of L. monocytogenes in creamed cottage cheese. The main mechanism underlying Listeria spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of Streptococcus thermophilus and Lactococcus lactis that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of L. rhamnosus with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion.

scholarly journals Nutritional Benefits of Bifidobacterium Lactis in Dairy Products

2013 ◽  
Vol 67 (4-5) ◽  
pp. 378-382
Author(s):  
Ilze Beitāne ◽  
Inga Ciproviča
Keyword(s):  
Enzymatic Activity ◽  
Dairy Products ◽  
Nutritional Value ◽  
Starter Culture ◽  
Bifidobacterium Lactis ◽  
Positive Effects ◽  
Freeze Dried ◽  
Fermented Dairy Products ◽  
Nutritional Benefits ◽  
Fermented Dairy

Abstract Bifidobacteria are one of the most important probiotics in dairy products. They have positive effects on human health. Nutritional benefits of bifidobacteria are genetically determined and can be promoted with addition of prebiotics. The aim of the present study was to examine the properties of Bifidobacterium lactis in dairy products. Pasteurised milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), syrup of lactulose (Duphalac®, the Netherlands), and inulin (“Raftiline®HP”, ORAFI, Belgium) were used in the experiments. The optimal concentrations of lactulose (2%) and inulin (4%) were established in preliminary studies, based on quality indices and nutritional value of fermented dairy products (Beitane, 2008). Amino acids, carbohydrates, such as lactose, lactulose and inulin, as well as cholesterol were determined during the study using appropriate analytical procedures. The enzymatic activity of bifidobacteria determines nutritional value of the fermented dairy products. Addition of 2% lactulose resulted in significant increase of some amino acid concentrations, such as leucine, phenylalanine, lysine and arginine concentrations (P < 0.05), compared with those in other treatments. The presence of prebiotics caused a decrease of cholesterol level by 35% and lactose content by 31% in fermented milk samples. The enzymatic activity of bifidobacteria should be promoted with addition of lactulose and inulin to increase nutritional value of functional dairy products.

scholarly journals Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 35
Author(s):  
Pietro Barbaccia ◽  
Gabriele Busetta ◽  
Michele Matraxia ◽  
Anna Maria Sutera ◽  
Valentina Craparo ◽  
...  
Keyword(s):  
Starter Culture ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Freeze Dried ◽  
Ovine Cheese ◽  
Ewe's Milk ◽  
Red Grape ◽  
Culture Development ◽  
Cheese Production

Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before cheeses were produced, the bacteria of a freeze-dried commercial starter culture were isolated and tested in vitro against GPP. Two dominant strains, both resistant to GPP, were identified. Thestarter culture was inoculated in pasteurized ewe’s milk and the curd was divided into two bulks, one added with 1% (w/w) GPP and another one GPP-free. GPP did not influence the starter culture development, since lactic acid bacteria (LAB) counts were 109 CFU/g in both cheeses at 30 d. To exclude the interference of indigenous LAB, the pasteurized milk was analyzed, and several colonies of presumptive LAB were isolated, purified and typed. Four strains were allotted into Enterococcus and Lacticaseibacillus genera. The direct comparison of the polymorphic profiles of cheese bacteria evidenced the dominance of the starter culture over milk LAB. The addition of GPP increased cheese total phenolic compounds by 0.42 g GAE/kg. Sensory evaluation indicated that GPP-enriched cheese was well appreciated by the judges, providing evidence that GPP is a suitable substrate to increase the availability of total phenolic content in fresh ovine cheese.

scholarly journals ANTIOXIDANT CAPACITY OF PEQUI (Caryocar brasiliense Camb.) PULP IS PRESERVED BY FREEZE-DRYING AND LIGHT-RESISTANT PACKAGING

2017 ◽  
Vol 39 (1) ◽  
Author(s):  
NARA RÚBIA RODRIGUES DO NASCIMENTO ◽  
ALINE MEDEIROS ALVES ◽  
MARA REIS SILVA ◽  
MARIA MARGARETH VELOSO NAVES
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Storage Period ◽  
Aluminum Foil ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
Freeze Dried ◽  
Caryocar Brasiliense ◽  
And Storage

ABSTRACT Pequi (Caryocar brasiliense Camb.) pulp is rich in bioactive compounds. However, seasonality and perishability limit its availability in the market. This work aimed to determine the physicochemical characteristics, including phenolic compounds and carotenoid concentrations, as well as the antioxidant capacity of lyophilized pequi pulp during storage in various packaging materials for 180 days. Pequi fruits were pulped, ground, freeze-dried and then vacuum packaged in transparent polyethylene (TP), polyethylene coated by aluminum foil (PA) and laminated foil (LA), respectively. The samples were stored under controlled temperature, humidity and luminosity. Proximate composition, phenolic compounds and carotenoids concentrations, and antioxidant capacity (DPPH• assay) were determined at the beginning of the study and the end of each month, during 180 days. Lyophilized pequi pulp had 48.87, 6.17, and 4.20 g.100 g-1 lipids, proteins, and total dietary fiber, respectively, and 556.79 kcal.100 g-1 energy. PA and LA had similar effects against light-induced carotenoid oxidation. Negative correlations between the phenolic compound concentration and storage period, and antioxidant capacity and storage period; and a positive correlation between antioxidant capacity and phenolic compound content were observed. Light-resistant packaging decreased the carotenoid loss. Among the packaging, LA preserved the phenolic compounds and antioxidant capacity most effectively.

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

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