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

Abstract

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.

Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

“…This increase can be due to the consumption of the residual lactose by the cultures, and greater retention of residual lactose in the product, since the process does not include the curd washing step. Faion et al (2013) observed an increased acidity in the Prato cheese, whose manufacturing process did not include curd washing, as in this study. The authors attributed this increase to the degradation of residual lactose by lactic cultures.…”

“…The genetic variants b-CN A 1 and A 2 suffered poor hydrolysis during storage with the formation of small peaks of g-CN, and the formation of the peak g 2 -CN in the first 7 days of storage. After this period, the fraction b-CN remained almost intact throughout storage, suggesting a low activity of plasmin (Fox, Guinee, Cogan, & McSweeney, 2000) and low specificity of bacterial peptidases on the fraction of b-CN (Ong, Henriksson, & Shah, 2007).…”

“…Both the lactococci and NSLAB populations in control and probiotic cheese showed a classical behaviour, that is, a reduction in lactococci viability and an increase in NSLAB populations (Fox et al, 2000). The lower population of lactococci in the cheeses, which was on average 1.06 logarithmic cycles, can be due to intrinsic factors such as pH, salt concentration and lack of fermentable carbohydrates (Briggiler-Marc o et al, 2007;Fox et al, 2000;Ong & Shah, 2009;Vinderola et al, 2000). Regarding NSLAB, the average increase in cheese was 2.6 log units, which can be related to the capacity of some strains to survive heat treatment of milk, the major source of these microorganisms (Beresford & Williams, 2004).…”

Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture

“…pH value of White cheeses made with the addition of 0.5, 1, 1.5 and 2% pollen bee were significantly lower than the control treatment at zero time of repining period (P< 0.05 (Figure 3). pH values increased after 45 days of repining period, which might be attributed to the fermentation of lactose by starter cultures (Faion et al 2015). Najgebauer-Lejko et al, (2011) who reported that the tea polyphenols were of a positive effect on yoghurt acidity.…”

“…For example, the resultant cheeses with 1.5 and 2 % pollen bee characterized with the lowest scores for odour appearance, body and texture and flavour, while the addition of 0.5 and 1% bee pollen were of the highest scores for sensory properties of White cheeses. Faion et al, (2015) found that addition 0.2 wt. % of mate extract affected flavour, texture and acceptance of Prato cheese , which was of a bitter flavour after 45 days.…”