Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400877 |
Resumo: | Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristic acid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The color, cohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed for hardness and shear force. |
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Food Science and Technology (Campinas) |
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Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous culturespasteurized milk cheeseproteolysistexturecolorAbstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristic acid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The color, cohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed for hardness and shear force.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400877Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.23219info:eu-repo/semantics/openAccessBRANDIELLI,Marilde CantonBURGARDT,Vânia Cássia FonsecaHASHIMOTO,Elisabete HiromiTONIAL,Ivane BenedettiZEMIANI,AdrianaSILVA,Alessandra FurtadoORO,Sheila ReginaMARCHI,João FranciscoBADARÓ,Andréa Cátia LealCASTRO-CISLAGHI,Fabiane PicininMACHADO-LUNKES,Alessandraeng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400877Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures |
title |
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures |
spellingShingle |
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures BRANDIELLI,Marilde Canton pasteurized milk cheese proteolysis texture color |
title_short |
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures |
title_full |
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures |
title_fullStr |
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures |
title_full_unstemmed |
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures |
title_sort |
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures |
author |
BRANDIELLI,Marilde Canton |
author_facet |
BRANDIELLI,Marilde Canton BURGARDT,Vânia Cássia Fonseca HASHIMOTO,Elisabete Hiromi TONIAL,Ivane Benedetti ZEMIANI,Adriana SILVA,Alessandra Furtado ORO,Sheila Regina MARCHI,João Francisco BADARÓ,Andréa Cátia Leal CASTRO-CISLAGHI,Fabiane Picinin MACHADO-LUNKES,Alessandra |
author_role |
author |
author2 |
BURGARDT,Vânia Cássia Fonseca HASHIMOTO,Elisabete Hiromi TONIAL,Ivane Benedetti ZEMIANI,Adriana SILVA,Alessandra Furtado ORO,Sheila Regina MARCHI,João Francisco BADARÓ,Andréa Cátia Leal CASTRO-CISLAGHI,Fabiane Picinin MACHADO-LUNKES,Alessandra |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
BRANDIELLI,Marilde Canton BURGARDT,Vânia Cássia Fonseca HASHIMOTO,Elisabete Hiromi TONIAL,Ivane Benedetti ZEMIANI,Adriana SILVA,Alessandra Furtado ORO,Sheila Regina MARCHI,João Francisco BADARÓ,Andréa Cátia Leal CASTRO-CISLAGHI,Fabiane Picinin MACHADO-LUNKES,Alessandra |
dc.subject.por.fl_str_mv |
pasteurized milk cheese proteolysis texture color |
topic |
pasteurized milk cheese proteolysis texture color |
description |
Abstract The physicochemical analyses and quantification of lactic acid bacteria of cheeses made from autochthonous lactic cultures were evaluated during ripening. There was a decrease in water activity, pH and moisture, and an increase in acidity, total solids, proteolysis, lipids, fat in dry matter and ash. The major fatty acids identified were palmitic, oleic, stearic and myristic acid. Lactobacillus bulgaricus and Streptococcus thermophilus presented a higher count at the beginning of ripening. The color, cohesiveness, springiness and chewiness parameters were affected by the chemical properties, which was not observed for hardness and shear force. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400877 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400877 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.23219 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.4 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326015262720 |