Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.

Journal of the Science of Food and Agriculture
Arona F PiresCarlos Dias Pereira

Abstract

In Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese whey can also be used, although the whey cheese yield is low (2-3%, w/v) which discourages its use. In the present study, bovine cheese whey was concentrated by ultrafiltration for the production of four types of whey cheeses (Requeijão): conventional, without any addition (WC); with 10% (w/w) addition of cream (WCC); with cream fermented with Kefir culture (WCCK); and with cream fermented with Bifidobacterium sp. culture (WCCBB12). Whey cheeses with cream presented lower protein content (330-360 g kg-1 , dry basis) and higher levels of total solids (220-250 g kg-1 ) and fat (300-330 g kg-1 , dry basis) than WC. C16:0 and C18:1 were the most abundant fatty acids present, with 31% and 38%, respectively. The small differences found concerning instrumental determination of colour and texture were not perceived by panelists. However, the presence of Kefir and probiotics decreased the elastic modulus (G') of the samples, as well as their viscosity. Fermentation with Kefir presented the highest counts of lactic acid bacteria (7 logUFC g-1 ). However, after 14 days of refrigerated storage, the counts of yeasts and moulds reached...Continue Reading

References

Sep 28, 2007·Journal of Applied Microbiology·D DimitrellouA A Koutinas
May 4, 2011·Journal of Food Science·Ana R MadureiraF Xavier Malcata
Jul 12, 2011·Journal of Food Protection·A Raquel MadureiraF Xavier Malcata
Feb 13, 2013·Journal of the Science of Food and Agriculture·Ana R MadureiraFrancisco X Malcata
Sep 1, 2015·Food Technology and Biotechnology·Carlos PereiraGraciela de Antoni
Mar 16, 2018·Food Technology and Biotechnology·Marta HenriquesCarlos Pereira

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