Brined Cheeses and Analogues of Latin American Origin

Oliveira, Maricê Nogueira de; Brito, Carmen

doi:10.1002/9780470995860.ch7

Cited by 10 publications

(11 citation statements)

References 7 publications

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“…Chanco cheese manufacturing was carried out based on the protocol described by Vargas-Bello-Pérez et al (2018) and Oliveira and Brito (2006). The milk obtained from each treatment was pasteurized at 65°C for 30 min and then left to cool to 31°C.…”

Section: Cheese Making: Chanco and Ricottamentioning

confidence: 99%

Effect of forage brassicas in dairy cow diets on the fatty acid profile and sensory characteristics of Chanco and Ricotta cheeses

Seguel

Keim

Vargas‐Bello‐Pérez

et al. 2020

Journal of Dairy Science

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In humid temperate regions, forage turnip (Brassica rapa ssp. rapa) and forage rape (Brassica napus ssp. biennis) are common fodder crops used for dairy cattle during the summer season. However, there is little scientific information regarding the use of brassicas and their effect on the fatty acid (FA) profile in blood, milk, and milk products. The aim of this study was to evaluate the effect of forage brassica supplementation in dairy cows on the FA profile of blood plasma, milk, and cheese, and on the sensory characteristics of Chanco and Ricotta cheeses. Twelve multiparous dairy cows (Holstein Friesian) were housed and submitted to a 3 × 3 replicated (n = 3) Latin square design with 3 treatments (control, turnip, or rape) in 3 periods of 21 d each (14 d of diet adaptation and 7 d of measurements). The control diet consisted of 16.20 kg of grass silage (Lolium perenne), 2.25 kg of soybean bran, and 2.25 kg of commercial concentrate, all on a dry matter (DM) basis. In the treatments with forage brassicas, 24.15% of the total DM was replaced by turnip or rape; thus, they consisted of 12.25 kg of silage, 2.25 kg of soybean bran, 1.2 kg of concentrate, and 5 kg of turnip or rape (DM basis). A principal components analysis was performed on the results of the cheese sensory evaluation. Supplementation with turnip or rape modified the profile of FA in blood plasma and milk, increasing the saturated fraction, mainly short-and medium-chain FA, and decreasing the mono-and polyunsaturated FA. In the sensory evaluation, diet did not affect any of the 18 attributes evaluated. However, in the principal components analysis, cheeses made with milk from animals fed turnip and rape were differentiated by increased odor, flavor, spiciness, bitterness, and acidity. Overall, brassicas can be used as an alternative forage source with no negative effects on sensory characteristics of cheeses.

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Section: Cheese Making: Chanco and Ricottamentioning

confidence: 99%

Effect of forage brassicas in dairy cow diets on the fatty acid profile and sensory characteristics of Chanco and Ricotta cheeses

Seguel

Keim

Vargas‐Bello‐Pérez

et al. 2020

Journal of Dairy Science

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“…It is widely accepted in the national market and is one of the most highly produced cheeses in the country (9.1%), fourth only to Mozzarella (33.3%), Prato (23.6%), and processed cheese spread (11.9%) (Oliveira & Brito, 2006). It is a white, soft, fresh cheese that is slightly salty and has a mildly acidic taste.…”

Section: Introductionmentioning

confidence: 99%

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Diamantino

Beraldo

Sunakozawa

et al. 2014

LWT - Food Science and Technology

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a b s t r a c tThe effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese.

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“…In 2005, cheese production in Brazil was $543,000 tonnes (Association of the Industries of Cheese-ABIQ, 2006); this corresponds to the production of 4,340,000 tonnes of whey. M. frescal cheese is a very popular fresh cheese with great acceptability among the Brazilian population (Oliveira & Brito, 2006).…”

Section: Introductionmentioning

confidence: 99%