Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese

Authors

DOI:

https://doi.org/10.33448/rsd-v9i5.3125

Keywords:

Regional cheese; Fat Replacers; Texture Profile

Abstract

The fat content and lactic ferment are two components that positively influence cheese sensorial properties. However, the consumption of low fat content foods is trending among the consumers. Researches about fat replacers applications have been used as an alternative to elaborate low-fat cheeses associated with good sensorial acceptance. In the same way, the use of specific lactic ferments elaborated from lactic acid bacteria isolated from the cheeses themselves is an alternative to obtain safe products, without promoting fundamental changes in its sensorial characteristics. With aim to evaluate the texture profile (Firmness, Elasticity, Cohesiveness and Chewability) and physicochemical characteristics of low-fat Coalho cheese, the effect of whey protein concentrate - WPC (1, 2 and 3%) and endogenous lactic bacteria - ELB (1, 2 and 3%) was tested. The treatments on the Coalho cheese produced cheeses classified as low-fat (2.33% to 4.67%) and high in protein value (41.01% to 46.95%). The WPC concentrations showed significant effect (p < 0.05) in firmness, cohesiveness and chewability parameters. In conclusion, the use of the WPC as a fat replacer is viable in the Coalho cheese production. However, the addition of ELB as ferment does not influence the Coalho cheese properties.

Author Biographies

Gizele Almada Cruz, Universidade Federal do Ceará

Departamento de Engenharia de Alimentos

Laura Maria Bruno, Embrapa Agroindústria Tropical

Laboratório de Microbiologia de Alimentos

Gleice Bezerra de Oliveira Gadelha, Universidade Federal do Ceará

Departamento de Engenharia de Alimentos

Paulo Maciel Neto, Universidade Federal do Ceará

Departamento de Engenharia de Alimentos

Layane Maciel Alves, Instituto Federal do Ceará

Departamento da área de química e meio ambiente

Juliane Döering Gasparin Carvalho, Universidade Federal do Ceará

Departamento de Engenharia de Alimentos

References

Bourne, M. C. (2002). Food Texture and Viscosity: Concept and Measurement. 2ª ed. Elsevier Science & Technology Books, 423p.

Brasil (1996). Portaria n° 146, de 07 de Março de 1996. Regulamento Técnico de Identidade e Qualidade de Queijos. Brasília: Ministério da Agricultura, Pecuária e Abastecimento. Diário Oficial da União, Brasília, 08 mar. 1996.

Brasil (2001). Instrução Normativa n° 30, de 26 de junho de 2001. Regulamento Técnico de Identidade e Qualidade de Queijo de Coalho. Brasília: Ministério da Agricultura, Pecuária e Abastecimento. Diário oficial da União. Brasília, 16 jul. 2001.

Felfoul, I et al. (2015). Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes. Journal of Food Science and Technology. 52: 6749–6755.

Gunasekaran, S. & Ak, M.M. (2003). Cheese Rheology and Texture. CRC Press LLC, Florida, 637p.

Hall, P.A.; Ledenbach, L. & Flowers, R.S. (2001). Acid-producing microorganisms. In: Downes, F. P.; Ito, K. A. Compendium of methods for the microbiological examination of foods. 4ª ed. Washington: American Public Health Association (APHA), Cap. 19, p. 201-207.

Instituto Adolfo Lutz. (2008) Métodos físico-químicos para análise de alimentos. 1ª ed. Digital. São Paulo: Instituto Adolfo Lutz. 1020p.

Lobato‐Calleros, C et al. (2001). Fat replacers in low-fat mexican Manchego cheese. Journal of Texture Studies. 32: 1- 14.

López-Expósito, I; Amigo, L. & Recio, I. (2012). A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides. Dairy Science & Technology. 92: 419-438.

Muniz, L.C.; Madruga, S.W. & Araújo, C.L. (2013). Consumo de leite e derivados entre adultos e idosos no Sul do Brasil: um estudo de base populacional. Ciência & Saúde Coletiva. 18 (12): 3515-3522.

Oeffner, S. P. et al. (2013). Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese. Journal of Dairy Science. 96: 1177– 1188.

Pereira, A.S. et al. (2018). Metodologia do trabalhocientífico. [e-Book]. Santa Maria. Ed. UAB / NTE / UFSM.

Salama, W.M. (2015). Influence Whey Proteins on the Characteristics of Buffalo Mozzarella Cheese. International Journal of Dairy Science. 10 (1): 12-23.

Statsoft I (2011). Statistica, ver. 10. Tulsa, OK.

Quigley, L et al. (2013) The complex microbiota of raw milk. FEMS Microbiology Reviews. 37 (5): 664-698.

Downloads

Published

28/03/2020

How to Cite

CRUZ, G. A.; BRUNO, L. M.; GADELHA, G. B. de O.; MACIEL NETO, P.; ALVES, L. M.; CARVALHO, J. D. G. Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat Coalho cheese. Research, Society and Development, [S. l.], v. 9, n. 5, p. e53953125, 2020. DOI: 10.33448/rsd-v9i5.3125. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/3125. Acesso em: 14 nov. 2024.

Issue

Section

Agrarian and Biological Sciences