Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese

Menéndez, S.; Centeno, J. A.; Godı́nez, R.; Rodríguez-Otero, J. L.

doi:10.1016/s0168-1605(00)00286-5

Cited by 69 publications

(52 citation statements)

References 29 publications

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“…The substrate for the action of the peptidases from the starter becomes abundant, making easy the production of low chain peptides and amino acids that contribute to the characteristic flavor of the product. Menéndez et al (2000) also obtained improvement on the sensory characteristics of Arzúa-Ulloa cheese by reduction of bitter flavor compared to the control sample. The authors tested, individually, five different strains of Lactobacillus: Lactobacillus casei ssp.…”

Section: Microbiological Analysis Of Formulationsmentioning

confidence: 77%

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

et al. 2013

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The objective of this work is to evaluate the effects of the addition of dried extract from mate leaves and mesophilic cultures (Lactococcus lactis ssp. lactis and cremoris) on the chemical, microbiological and sensory characteristics of Prato cheese. The Prato cheese presented high moisture contents (49 to 53 %) and mean pH values of 5.15 for all tested formulations. The addition of mate leaves extract in the product did not influence the growth of the microbial cultures. During the maturation time, all formulations with the addition of adjunct cultures and mate leaves extract presented lower levels of lipid and protein oxidation compared to the control, proving the antioxidant effect of mate extract. The formulation of Prato cheese added of 0.1 wt.% of extract presented acceptability of about 80 % after 30 days of maturation. The sensory evaluation showed that only the formulation added by adjunct culture and 0.2 wt.% of mate extract presented lower values for the attributes global acceptance, texture and flavor, compared to the control. The formulations added of mate leaves extract presented residual bitter flavor after 45 days of storage.

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Section: Microbiological Analysis Of Formulationsmentioning

confidence: 77%

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

et al. 2013

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“…cremoris) produziu alterações sensoriais positivas na textura e no sabor de queijo tipo Kefalograviera com baixo teor de gordura, após 90 e 180 dias de maturação, quando comparado ao queijo controle com teor reduzido de gordura e sem a adição de culturas. Menéndez et al (2000) também obtiveram a melhoria das características sensoriais de queijos Arzúa-Ulloa, através da redução do sabor amargo em relação ao queijo controle. Os autores utilizaram, individualmente, cinco cepas diferentes de Lactobacillus -Lactobacillus casei subsp.…”

Section: Resultsunclassified

Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina

Buriti¹,

Cardarelli²,

Saad³

2008

Rev. Bras. Cienc. Farm.

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Avaliou-se o efeito da adição do probiótico INTRODUÇÃOAtualmente, considera-se que a alimentação é o principal fator que contribui para um estilo de vida saudável, podendo reduzir, consideravelmente, os riscos de doenças e promover a saúde (Betoret et al., 2003;Arvanitoyannis, Houwelingen-Koukaliaroglou, 2005). Paralelamente, os consumidores procuram por alimentos que sejam, ao mesmo tempo, saudáveis, nutritivos e saborosos (Thamer, Penna, 2005).Todos esses fatos têm colaborado para a criação de um mercado lucrativo para uma série de novos produtos enriquecidos com componentes fisiologicamente ativos, como os probióticos e prebióticos, uma das prioridades de pesquisa da indústria de alimentos (Janer et al., 2004;Arvanitoyannis, Houwelingen-Koukaliaroglou, 2005;Saad, 2006).A definição mais recente considera os probióticos como microrganismos vivos que, quando administrados em quantidades adequadas, afetam positivamente a saúde do

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“…Ong et al (2006) (Karimi et al, 2012b). Several adjunct cultures of strains of the species L. casei and L. plantarum have been claimed to increase peptidolysis and improve the sensory properties of cheese (Lynch et al, 1999;Menéndez et al, 2000;Swearingen et al, 2001;Irigoyen et al, 2007). Escobar et al (2012) reported that probiotic supplementation of Panela Cheese had no effect on perceived taste or appearance and the starchless cheese containing L. rhamnosus GG showed greater consumer acceptance in the compactness, hardness, moisture, and softness descriptors.…”

Section: Pt (Streptococcus Thermophilus + Lactobacillus Plantarum) Rmentioning

confidence: 99%

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

Yerlıkaya¹,

Özer²

2014

Food Sci. Technol (Campinas)

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Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese

Cited by 69 publications

References 29 publications

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

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