Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

Delgado, Francisco; González-Crespo, José; Cava, Ramón; Ramírez, Rosario

doi:10.1016/j.lwt.2012.03.025

Cited by 38 publications

(18 citation statements)

References 28 publications

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“…Saturation (C*), which ranged from 10.09 to 13.27, did not present significant differences between them, except the cheese of Perote. The color of the cheeses was similar to that reported in other studies (13). The yellow tonality (b*) in the cheeses of Perote, Tatatila, and Coatepec may be related to the fat-soluble vitamins, retinol, β-carotene, and essential oils contained in goat feed (24).…”

Section: Color Analysis Of Cheesesupporting

confidence: 85%

Typification of a fresh goat cheese of Mexico by path models

Ramírez‐Rivera¹,

Juárez-Barrientos²,

Rodríguez‐Miranda³

et al. 2017

Turk J Vet Anim Sci

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Cheese making processRaw milk was received in cheese dairies, filtered, and pasteurized. Lyophilized lactic cultures of Lactococcus lactis and Lactococcus cremoris were added at 37 °C, the milk was curdled with calf liquid rennet (30 mL/100 L milk), and the curd was cut with a knife, pressed into plastic molds for 7 h (1 kg 2 kg -1 of force), held in a brine (28% salt), and stored at room temperature (25 ± 2 °C) for 2 days. SamplingThe milk used for the fresh goat cheese was obtained from goats of Alpine and Saanen breeds, milked manually.

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Section: Color Analysis Of Cheesesupporting

confidence: 85%

Typification of a fresh goat cheese of Mexico by path models

Ramírez‐Rivera¹,

Juárez-Barrientos²,

Rodríguez‐Miranda³

et al. 2017

Turk J Vet Anim Sci

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“…Days of storage Cheeses R1 R2 R3 storage of cheeses made using goat milk (ricotta and Ibores cheese) without probiotics was not detected in previous studies (Delgado, González-Crespo, Cava, & Ramírez, 2012;Pizzillo, Claps, Cifuni, Fedele, & Rubino, 2005), suggesting that there is relationship between the detected color changes and the presence of the tested probiotic strains.…”

Section: Parametersmentioning

confidence: 77%

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira

Magnani

Júnior

et al. 2015

Food Research International

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This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L. acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract.

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“…In analyses of cheeses made with goat milk only, this yellowing has not been reported, and lower values for the b* parameter have been observed (Pizzillo et al, 2005;Delgado et al, 2012). Furthermore, the high brightness of the creamy ricotta (L* values) (Table S4) may result from the goat's milk.…”

Section: Colour and Instrumental Texturementioning

confidence: 97%

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

Borba

Silva

Madruga

et al. 2013

Int J of Food Sci Tech

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The aim of this study was to develop a creamy ricotta using a mixture of goat and cow whey as the main ingredients, with the addition of whole goat and cow milk. The nutritional composition, texture and sensory characteristics of the ricotta cheese were evaluated over 14 days of refrigerated storage. There was a decrease in protein and ash content and pH changes during the assessed storage periods. The instrumental texture profile indicated that the creamy ricotta was easily deformable, with minimal inelasticity and a cohesive, soft and delicate texture. The medium-and long-chain fatty acid content was higher than the short-chain fatty acid content. The flavour and aroma of creamy ricotta were described by the panel as having a soft texture and wet appearance. The use of whey from goat and cow cheese in making creamy ricotta is feasible and does not cause negative impact in the final product.

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Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

Cited by 38 publications

References 28 publications

Typification of a fresh goat cheese of Mexico by path models

Typification of a fresh goat cheese of Mexico by path models

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

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