TY - JOUR
T1 - 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
AU - Garcia, Manuel Mântua Esteves
AU - Pereira, Carlos José Dias
AU - Freitas, Ana Cristina
AU - Gomes, Ana Maria Pereira
AU - Pintado, Maria Manuela Estevez
N1 - Funding Information:
This work was supported by the Ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal 2020—PDR, under the project PDR2020-101-030775: “Lacties-Inovação, Eco-Eficiência e Segurança em PME’s do Setor dos Lacticínios”. We also acknowledge scientific collaboration by National Funds of FCT through project UID/Multi/50016/2019 and by FCT/MEC (PIDDAC) IF/00588/2015. Thanks are also due to Tété II, Milk Products, Lda., (Portugal) for providing whey cheese “Requeijão” samples.
Publisher Copyright:
© 2022 by the authors.
PY - 2022/9/4
Y1 - 2022/9/4
N2 - 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.
AB - 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.
KW - Requeijão
KW - Essential oil
KW - Functional food
KW - Organoleptic profile
KW - Probiotic
KW - Second cheese whey
UR - http://www.scopus.com/inward/record.url?scp=85137784820&partnerID=8YFLogxK
U2 - 10.3390/foods11172698
DO - 10.3390/foods11172698
M3 - Article
C2 - 36076883
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 17
M1 - 2698
ER -