Fermented dairy products based on ovine cheese whey
- Autores
- Pereira, C.D.; Henriques, M.; Gomes, D.; Gouveia, R.; Gomez Zavaglia, Andrea; de Antoni, Graciela
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- This work presents an alternative solution for ovine whey components recovery in medium/small cheese plants that predominate in the rural areas of Southern European countries, which are specialized in the production of protected designation of origin (PDO) cheeses. These plants lack the capacity to concentrate and dry whey, and although a significant amount of this by-product is used in the manufacture of whey cheeses, in several cases it is used as animal feed or simply discarded. As an alternative to these practices, we propose the production of liquid whey protein concentrates (LWPC) by means of ultrafiltration (UF) followed by thermal denaturation and homogenization and their utilization in the production of fermented products based on kefir grains and/or commercial probiotic bacteria. Two types of fermented products were prepared: one in a liquid form (low protein and fat contents) and other in a gel form (high protein and fat contents). The microbiological, physicochemical (gross composition, pH, titratable acidity) and rheological properties of such products were assessed and compared during fermentation and at the 7th, 14th and 21st days of refrigerated storage. The fermented products presented adequate amounts of lactococci, lactobacilli (>7 Log10 CFUmL-1) and yeasts (>6 Log10 CFUmL-1). The rheological properties of liquid products were stable during the 21 days of refrigerated storage. However, gel type products showed variations in viscosity after 14 days, in the cases in which kefir grains were present. Although further work is needed in order to optimize the formulations regarding to the improvement of their sensory properties, it was concluded that this approach allows for the production of innovative fermented dairy products.
Fil: Pereira, C.D.. Instituto Politécnico de Coimbra; Portugal
Fil: Henriques, M.. Instituto Politécnico de Coimbra; Portugal
Fil: Gomes, D.. Instituto Politécnico de Coimbra; Portugal
Fil: Gouveia, R.. Instituto Politécnico de Coimbra; Portugal
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
Kefir
Ovine
Probiotics
Ultrafiltration
Whey - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/49060
Ver los metadatos del registro completo
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Fermented dairy products based on ovine cheese wheyPereira, C.D.Henriques, M.Gomes, D.Gouveia, R.Gomez Zavaglia, Andreade Antoni, GracielaKefirOvineProbioticsUltrafiltrationWheyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work presents an alternative solution for ovine whey components recovery in medium/small cheese plants that predominate in the rural areas of Southern European countries, which are specialized in the production of protected designation of origin (PDO) cheeses. These plants lack the capacity to concentrate and dry whey, and although a significant amount of this by-product is used in the manufacture of whey cheeses, in several cases it is used as animal feed or simply discarded. As an alternative to these practices, we propose the production of liquid whey protein concentrates (LWPC) by means of ultrafiltration (UF) followed by thermal denaturation and homogenization and their utilization in the production of fermented products based on kefir grains and/or commercial probiotic bacteria. Two types of fermented products were prepared: one in a liquid form (low protein and fat contents) and other in a gel form (high protein and fat contents). The microbiological, physicochemical (gross composition, pH, titratable acidity) and rheological properties of such products were assessed and compared during fermentation and at the 7th, 14th and 21st days of refrigerated storage. The fermented products presented adequate amounts of lactococci, lactobacilli (>7 Log10 CFUmL-1) and yeasts (>6 Log10 CFUmL-1). The rheological properties of liquid products were stable during the 21 days of refrigerated storage. However, gel type products showed variations in viscosity after 14 days, in the cases in which kefir grains were present. Although further work is needed in order to optimize the formulations regarding to the improvement of their sensory properties, it was concluded that this approach allows for the production of innovative fermented dairy products.Fil: Pereira, C.D.. Instituto Politécnico de Coimbra; PortugalFil: Henriques, M.. Instituto Politécnico de Coimbra; PortugalFil: Gomes, D.. Instituto Politécnico de Coimbra; PortugalFil: Gouveia, R.. Instituto Politécnico de Coimbra; PortugalFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaAssociation of Food Scientists and Technologists of India2015-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49060Pereira, C.D.; Henriques, M.; Gomes, D.; Gouveia, R.; Gomez Zavaglia, Andrea; et al.; Fermented dairy products based on ovine cheese whey; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 11; 11-2015; 7401-74080022-11550975-8402CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-015-1857-5info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-015-1857-5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:55Zoai:ri.conicet.gov.ar:11336/49060instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:46:55.707CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Fermented dairy products based on ovine cheese whey |
| title |
Fermented dairy products based on ovine cheese whey |
| spellingShingle |
Fermented dairy products based on ovine cheese whey Pereira, C.D. Kefir Ovine Probiotics Ultrafiltration Whey |
| title_short |
Fermented dairy products based on ovine cheese whey |
| title_full |
Fermented dairy products based on ovine cheese whey |
| title_fullStr |
Fermented dairy products based on ovine cheese whey |
| title_full_unstemmed |
Fermented dairy products based on ovine cheese whey |
| title_sort |
Fermented dairy products based on ovine cheese whey |
| dc.creator.none.fl_str_mv |
Pereira, C.D. Henriques, M. Gomes, D. Gouveia, R. Gomez Zavaglia, Andrea de Antoni, Graciela |
| author |
Pereira, C.D. |
| author_facet |
Pereira, C.D. Henriques, M. Gomes, D. Gouveia, R. Gomez Zavaglia, Andrea de Antoni, Graciela |
| author_role |
author |
| author2 |
Henriques, M. Gomes, D. Gouveia, R. Gomez Zavaglia, Andrea de Antoni, Graciela |
| author2_role |
author author author author author |
| dc.subject.none.fl_str_mv |
Kefir Ovine Probiotics Ultrafiltration Whey |
| topic |
Kefir Ovine Probiotics Ultrafiltration Whey |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| dc.description.none.fl_txt_mv |
This work presents an alternative solution for ovine whey components recovery in medium/small cheese plants that predominate in the rural areas of Southern European countries, which are specialized in the production of protected designation of origin (PDO) cheeses. These plants lack the capacity to concentrate and dry whey, and although a significant amount of this by-product is used in the manufacture of whey cheeses, in several cases it is used as animal feed or simply discarded. As an alternative to these practices, we propose the production of liquid whey protein concentrates (LWPC) by means of ultrafiltration (UF) followed by thermal denaturation and homogenization and their utilization in the production of fermented products based on kefir grains and/or commercial probiotic bacteria. Two types of fermented products were prepared: one in a liquid form (low protein and fat contents) and other in a gel form (high protein and fat contents). The microbiological, physicochemical (gross composition, pH, titratable acidity) and rheological properties of such products were assessed and compared during fermentation and at the 7th, 14th and 21st days of refrigerated storage. The fermented products presented adequate amounts of lactococci, lactobacilli (>7 Log10 CFUmL-1) and yeasts (>6 Log10 CFUmL-1). The rheological properties of liquid products were stable during the 21 days of refrigerated storage. However, gel type products showed variations in viscosity after 14 days, in the cases in which kefir grains were present. Although further work is needed in order to optimize the formulations regarding to the improvement of their sensory properties, it was concluded that this approach allows for the production of innovative fermented dairy products. Fil: Pereira, C.D.. Instituto Politécnico de Coimbra; Portugal Fil: Henriques, M.. Instituto Politécnico de Coimbra; Portugal Fil: Gomes, D.. Instituto Politécnico de Coimbra; Portugal Fil: Gouveia, R.. Instituto Politécnico de Coimbra; Portugal Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: de Antoni, Graciela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
| description |
This work presents an alternative solution for ovine whey components recovery in medium/small cheese plants that predominate in the rural areas of Southern European countries, which are specialized in the production of protected designation of origin (PDO) cheeses. These plants lack the capacity to concentrate and dry whey, and although a significant amount of this by-product is used in the manufacture of whey cheeses, in several cases it is used as animal feed or simply discarded. As an alternative to these practices, we propose the production of liquid whey protein concentrates (LWPC) by means of ultrafiltration (UF) followed by thermal denaturation and homogenization and their utilization in the production of fermented products based on kefir grains and/or commercial probiotic bacteria. Two types of fermented products were prepared: one in a liquid form (low protein and fat contents) and other in a gel form (high protein and fat contents). The microbiological, physicochemical (gross composition, pH, titratable acidity) and rheological properties of such products were assessed and compared during fermentation and at the 7th, 14th and 21st days of refrigerated storage. The fermented products presented adequate amounts of lactococci, lactobacilli (>7 Log10 CFUmL-1) and yeasts (>6 Log10 CFUmL-1). The rheological properties of liquid products were stable during the 21 days of refrigerated storage. However, gel type products showed variations in viscosity after 14 days, in the cases in which kefir grains were present. Although further work is needed in order to optimize the formulations regarding to the improvement of their sensory properties, it was concluded that this approach allows for the production of innovative fermented dairy products. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015-11 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/49060 Pereira, C.D.; Henriques, M.; Gomes, D.; Gouveia, R.; Gomez Zavaglia, Andrea; et al.; Fermented dairy products based on ovine cheese whey; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 11; 11-2015; 7401-7408 0022-1155 0975-8402 CONICET Digital CONICET |
| url |
http://hdl.handle.net/11336/49060 |
| identifier_str_mv |
Pereira, C.D.; Henriques, M.; Gomes, D.; Gouveia, R.; Gomez Zavaglia, Andrea; et al.; Fermented dairy products based on ovine cheese whey; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 52; 11; 11-2015; 7401-7408 0022-1155 0975-8402 CONICET Digital CONICET |
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eng |
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eng |
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info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-015-1857-5 info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-015-1857-5 |
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openAccess |
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Association of Food Scientists and Technologists of India |
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Association of Food Scientists and Technologists of India |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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