Production of Cottage Cheese Using Dressing Fermented by Bifidobaceria

Blanchette, L.; Roy, Denis; Bélanger, Gaétan; Gauthier, Sylvie F.

doi:10.3168/jds.s0022-0302(96)76327-0

Cited by 110 publications

(10 citation statements)

References 13 publications

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“…The development of probiotic cheeses regarded Cheddar cheese [42,49,50,51,52,53,54], Gouda cheese [55], Cottage cheese [56], Pategrás cheese [57], Crescenza cheese [58], Minas fresh cheese [59,60], and Turkish white cheese [61]. Few studies have been conducted on the production of functional cheeses made from ewe milk; the first research was performed on PDO Canestrato pugliese cheese using B. bifidum and B. longum [62] as a starter adjunct.…”

Section: Role Of Dairy Proteins On Human Healthmentioning

confidence: 99%

Bioactive Peptides in Animal Food Products

Albenzio

Santillo

Caroprese

et al. 2017

Foods

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Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.

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Section: Role Of Dairy Proteins On Human Healthmentioning

confidence: 99%

Bioactive Peptides in Animal Food Products

Albenzio

Santillo

Caroprese

et al. 2017

Foods

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“…Cheese, however is an exception. Several studies have demonstrated the possibility of incorporating bifidobacteria into different types of cheeses including Cheddar (Dinakar and Mistry 1994;McBrearty et al 2001;Ong et al 2006), cottage (Blanchette et al 1996), Canestrato Pugliese (Corbo et al 2001) and Crescenza (Gobbetti et al 1998). Cheese is a good carrier of probiotics because of its low pH and oxygen level and high buffering capacity.…”

Section: Introductionmentioning

confidence: 99%

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

2013

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A study was conducted to determine the efficacy of Edam cheese as a carrier of probiotic bifidobacteria. Probiotic Edam cheese containing 10 7 viable cells of Bifidobacterium bifidum was monitored over a period of 3 months for ripening changes. Lactose in control as well as experimental cheeses was depleted within 15 days. Moisture decreased from 46.61 and 47.24 % to 42.06 and 42.46 % in control and experimental samples, respectively while pH in both the cheeses increased from~5.20 to~5.45. The free fatty acids increased from 2.23 % and 2.31 % on 0-day to 2.78 % and 2.83 % after 3 months, in control and probiotic cheeses, respectively. The 0-day and 3-month values of total volatile fatty acids in both samples werẽ 2.30 and~2.95 ml NaOH (0.1 N) used per 10 g cheese, respectively. The soluble protein increased respectively from 5.42 and 5.30 % to 15.00 and 14.96 % after 3 months of storage in control and experimental cheeses. More of α-casein was degraded than β-casein after 3 months in both the samples. The study demonstrated that Edam cheese may be a suitable vehicle for delivering probiotic bifidobacteria to the end user.

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“…Overall, the manufacture of probiotic cheese should have minimum changes when compared to traditional products [2]. The addition of bifidobacteria in Gouda cheese [36] and in Cottage cheese [37] led to negative effects on cheese flavor, reducing the acceptability of probiotic cheese with respect to a traditional one. In Cheddar cheese, Ong et al [38] reported that cheese acceptance depended on the probiotic microorganism used in cheesemaking, evidencing the advisability of consumer acceptance testing whenever selected probiotic strains are used in the cheesemaking process.…”

Section: Discussionmentioning

confidence: 99%

Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

Santillo

Albenzio

2015

Foods

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The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were performed by using rennet paste containing probiotic cells. Experimental cheeses were denoted: cheese manufactured using lamb rennet paste without probiotic (C), cheese manufactured using lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum (BB), and cheese manufactured using lamb rennet paste containing Lactobacillus acidophilus (LA). Ovine cheese containing probiotic strains highlighted a more intense proteolysis and a greater level of short chain free fatty acids and conjugated linoleic acid due to the metabolic activity of the adjunct microflora. The sensorial profile of ovine cheese showed lower humidity and gumminess in cheeses containing probiotics as a consequence of differences in the maturing process; furthermore, probiotic cheeses scored higher ratings for salty and pungent attributes. An interaction effect of probiotic, gender, and age of the consumers was detected in the perceived and the expected liking. The higher rate of expected liking in all experimental cheeses is attributed to the information given, regarding not only the presence of probiotic strains but also the farming conditions and cheesemaking technology.

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Production of Cottage Cheese Using Dressing Fermented by Bifidobaceria

Cited by 110 publications

References 13 publications

Bioactive Peptides in Animal Food Products

Bioactive Peptides in Animal Food Products

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

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