Rheological, textural and microstructural features of probiotic whey cheeses

A. Raquel Madureira, Ana I. Pintado, Ana Maria Gomes, Manuela E. Pintado, F. Xavier Malcata*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)


Whey cheeses have been manufactured with probiotic bacteria - viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTI®L26, from combinations of bovine whey and milk, following protein denaturation at 90 °C; they were subsequently inoculated (at 10%) with those strains, and homogenized afterwards; additives such as salt and sugar were then incorporated; and the resulting solid matrices were stored at 7° C for up to 21 d. Oscillatory measurements and instrumental texture profile analyses were performed, and sensory analyses were carried out by a trained panel. Microstructural features were in addition ascertained by scanning electron microscopy.L. casei exhibited a higher acidifying activity than B. animalis, which produced distinct textures; higher firmness and viscoelasticity were indeed found in matrices inoculated with the former. Incorporation of sugar and L. casei favoured consumer acceptability, relative to plain matrices. Microstructural differences were detected between matrices at different times of storage and formulated with distinct additives.
Original languageEnglish
Pages (from-to)75-81
Number of pages7
JournalLWT - Food Science and Technology
Issue number1
Publication statusPublished - 1 Jan 2011


  • Bifidobacteria
  • Dairy food
  • Functional food
  • Lactic acid bacteria
  • Physical analyses
  • Scanning electron microscopy
  • Taste


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