The present study aimed to evaluate the effects of the addition of the gelatin, the wheat fiber and the Lactobacillus rhamnosus in the proteolysis of the light Prato‐type cheese during ripening (60 days). The total nitrogen values differed significantly (P < 0.05), with the decrease in casein nitrogen conten and showed a significant increase in amoniacal nitrogen, aminoacid nitrogen, total soluble nitrogen and nonprotein nitrogen (NNP) content, indicating the occurrence of proteolysis. The addition of probiotic culture (L. rhamnosus) in storage for 30 and 60 days over the NNP fraction presented a positive effect in the NNP fraction.
PRACTICAL APPLICATIONS
The industry of functional food has been increasingly exploiting new processes and broadening the diversity of product offerings, in consequence of the increasing interest of consumers towards their health, leading to the search of food that is not only healthy but also capable of preventing disease. The popularity of functional food containing probiotic is increasing in developed countries because of advances in the development of new products, resulting in the incorporation of probiotic to dairy products as well as to beverages, cereals and even to meet products. The literature is scarce in information regarding the employment of gelatin, wheat fiber and probiotic into dairy products, especially cheese.
Elaborado por Maurício Amormino Júnior -CRB6/2422O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores.2018 Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.