Development and characterization of a novel sustainable probiotic goat whey cheese containing second cheese whey powder and stabilized with thyme essential oil and sodium citrate

Manuel Mântua Esteves Garcia, Carlos José Dias Pereira, Ana Cristina Freitas, Ana Maria Pereira Gomes, Maria Manuela Estevez Pintado*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

Resumo

Probiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w/w): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g−1. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices’ pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.
Idioma originalEnglish
Número do artigo2698
Número de páginas14
RevistaFoods
Volume11
Número de emissão17
DOIs
Estado da publicaçãoPublicado - 4 set 2022

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