Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides

Florencia, Frau Silvia

doi:10.1590/s0101-20612013005000034

Cited by 14 publications

(5 citation statements)

References 22 publications

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“…shearing the samples more quickly resulted in higher G 0 values, indicating the cheese spread samples become more elastic. Florencia (2013) reported a rise in G 0 value of spreadable goat milk cheese with increasing the angular frequency. It was hypothesized that this increase in the value of storage modulus is due to fusion of casein particles as a consequence of rearrangement of inter-and intra-molecular forces, which in turn results in an increased contacting surface between the casein aggregate (Hernandez-Tinoco et al 2004).…”

Section: Storage Modulus and Loss Modulusmentioning

confidence: 98%

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

2018

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Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 10 cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28 days of storage. It was observed that the storage modulus (G') was higher than the loss modulus (G″) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding in soymilk had the highest values of G' and complex viscosity (1120 Pa and 11.5 Pa s, respectively at an angular frequency of 100 s). G', G″ and viscosity of cheese spread did not change significantly up to 14 days, with values of 650, 225 Pa and 7.43 Pa s, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the cheese spread samples.

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Section: Storage Modulus and Loss Modulusmentioning

confidence: 98%

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

2018

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“…In order to create a rheogram describing the structure of each sample, a frequency sweep was carried out (Frau, 2013). From the stress sweep, the value for the critical stress was found (Fernández-García et al, 2006;Rogers et al, 2009;Frau, 2013;Melito et al, 2013;Galindo-Rosales et al, 2019).…”

Section: Rheological Measurementsmentioning

confidence: 99%

Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

et al. 2021

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The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.

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“…Recently, Florencia [40] studied rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce EPS and concluded that cheese made with EPS producing strain showed smaller elastic or storage module (G'), viscous or loss module (G"), and complex viscosity (η*) values over the range of frequencies studied and smaller critic stress values than the cheese without EPS producing strain.…”

Section: Streptococcus Equii and Streptococcus Zooepidemicusmentioning

confidence: 99%

Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria

Patel¹,

Prajapat²

2013

Adv Dairy Res

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Majority of the polysaccharides used in foods are of plant, animal and algae origin. The exopolysaccharides (EPS) produced by food grade lactic acid bacteria (LAB) have gained much importance as biothickeners and texturizers in recent time. Several animal studies and in vitro tests are also suggestive of beneficial health effects associated with the regular consumption of EPS producing LAB. Such biopolymers are not synthesized in abundant amounts, which are a major factor impacting upon production cost and recovery time, considered as major constraints to full commercialization of these technologically important biopolymers. In current article, we reviewed prospective food and health applications of bacterial EPS.

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Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides

Cited by 14 publications

References 22 publications

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria

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