Technological challenges in the production of a probiotic pasta filata soft cheese

Autores
Cuffia, Facundo; George, Guillermo Andres; Renzulli, Pablo; Reinheimer, Jorge Alberto; Meinardi, Carlos Alberto; Burns, Patricia Graciela
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 107 CFU/g. A control and a probiotic cheese were produced. Lactobacillus rhamnosus GG was used and its resistance to simulated gastrointestinal digestion (SGD) was evaluated. Gross composition and pH, microbiological analysis, proteolysis, physicochemical and sensory characteristics, volatile compounds, organic acids and sugar profiles were also determined. The probiotic remained above 3 × 107 CFU/g during its shelf life and exhibited high resistance to SGD (matrix protection of about 60%). The addition of the probiotic increased secondary proteolysis (about 30% for SN fraction in trichloracetic and phosphotungstic acids) and the production of diacetyl, acetoin, lactic and acetic acids. Sensory characteristics (smell, astringency, acid taste and residual flavor) were also modified. The development of a probiotic Fior di Latte cheese that might contribute to disease prevention and generate improvements in sensory characteristics compared to traditional products would allow expanding the market of functional foods.
Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: George, Guillermo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Renzulli, Pablo. Mastellone Hnos. S.a.; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Meinardi, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
Cheese
Pasta Filata
Probiotic
Technology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/59949
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/59949
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Technological challenges in the production of a probiotic pasta filata soft cheeseCuffia, FacundoGeorge, Guillermo AndresRenzulli, PabloReinheimer, Jorge AlbertoMeinardi, Carlos AlbertoBurns, Patricia GracielaCheesePasta FilataProbioticTechnologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 107 CFU/g. A control and a probiotic cheese were produced. Lactobacillus rhamnosus GG was used and its resistance to simulated gastrointestinal digestion (SGD) was evaluated. Gross composition and pH, microbiological analysis, proteolysis, physicochemical and sensory characteristics, volatile compounds, organic acids and sugar profiles were also determined. The probiotic remained above 3 × 107 CFU/g during its shelf life and exhibited high resistance to SGD (matrix protection of about 60%). The addition of the probiotic increased secondary proteolysis (about 30% for SN fraction in trichloracetic and phosphotungstic acids) and the production of diacetyl, acetoin, lactic and acetic acids. Sensory characteristics (smell, astringency, acid taste and residual flavor) were also modified. The development of a probiotic Fior di Latte cheese that might contribute to disease prevention and generate improvements in sensory characteristics compared to traditional products would allow expanding the market of functional foods.Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: George, Guillermo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Renzulli, Pablo. Mastellone Hnos. S.a.; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Meinardi, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaElsevier Science2017-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59949Cuffia, Facundo; George, Guillermo Andres; Renzulli, Pablo; Reinheimer, Jorge Alberto; Meinardi, Carlos Alberto; et al.; Technological challenges in the production of a probiotic pasta filata soft cheese; Elsevier Science; LWT - Food Science and Technology; 81; 8-2017; 111-1170023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.03.039info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:58Zoai:ri.conicet.gov.ar:11336/59949instacron: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:34982025-09-29 09:37:58.89CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Technological challenges in the production of a probiotic pasta filata soft cheese
title Technological challenges in the production of a probiotic pasta filata soft cheese
spellingShingle Technological challenges in the production of a probiotic pasta filata soft cheese
Cuffia, Facundo
Cheese
Pasta Filata
Probiotic
Technology
title_short Technological challenges in the production of a probiotic pasta filata soft cheese
title_full Technological challenges in the production of a probiotic pasta filata soft cheese
title_fullStr Technological challenges in the production of a probiotic pasta filata soft cheese
title_full_unstemmed Technological challenges in the production of a probiotic pasta filata soft cheese
title_sort Technological challenges in the production of a probiotic pasta filata soft cheese
dc.creator.none.fl_str_mv Cuffia, Facundo
George, Guillermo Andres
Renzulli, Pablo
Reinheimer, Jorge Alberto
Meinardi, Carlos Alberto
Burns, Patricia Graciela
author Cuffia, Facundo
author_facet Cuffia, Facundo
George, Guillermo Andres
Renzulli, Pablo
Reinheimer, Jorge Alberto
Meinardi, Carlos Alberto
Burns, Patricia Graciela
author_role author
author2 George, Guillermo Andres
Renzulli, Pablo
Reinheimer, Jorge Alberto
Meinardi, Carlos Alberto
Burns, Patricia Graciela
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Cheese
Pasta Filata
Probiotic
Technology
topic Cheese
Pasta Filata
Probiotic
Technology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 107 CFU/g. A control and a probiotic cheese were produced. Lactobacillus rhamnosus GG was used and its resistance to simulated gastrointestinal digestion (SGD) was evaluated. Gross composition and pH, microbiological analysis, proteolysis, physicochemical and sensory characteristics, volatile compounds, organic acids and sugar profiles were also determined. The probiotic remained above 3 × 107 CFU/g during its shelf life and exhibited high resistance to SGD (matrix protection of about 60%). The addition of the probiotic increased secondary proteolysis (about 30% for SN fraction in trichloracetic and phosphotungstic acids) and the production of diacetyl, acetoin, lactic and acetic acids. Sensory characteristics (smell, astringency, acid taste and residual flavor) were also modified. The development of a probiotic Fior di Latte cheese that might contribute to disease prevention and generate improvements in sensory characteristics compared to traditional products would allow expanding the market of functional foods.
Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: George, Guillermo Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Renzulli, Pablo. Mastellone Hnos. S.a.; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Meinardi, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at levels higher than 107 CFU/g. A control and a probiotic cheese were produced. Lactobacillus rhamnosus GG was used and its resistance to simulated gastrointestinal digestion (SGD) was evaluated. Gross composition and pH, microbiological analysis, proteolysis, physicochemical and sensory characteristics, volatile compounds, organic acids and sugar profiles were also determined. The probiotic remained above 3 × 107 CFU/g during its shelf life and exhibited high resistance to SGD (matrix protection of about 60%). The addition of the probiotic increased secondary proteolysis (about 30% for SN fraction in trichloracetic and phosphotungstic acids) and the production of diacetyl, acetoin, lactic and acetic acids. Sensory characteristics (smell, astringency, acid taste and residual flavor) were also modified. The development of a probiotic Fior di Latte cheese that might contribute to disease prevention and generate improvements in sensory characteristics compared to traditional products would allow expanding the market of functional foods.
publishDate 2017
dc.date.none.fl_str_mv 2017-08
dc.type.none.fl_str_mv 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/11336/59949
Cuffia, Facundo; George, Guillermo Andres; Renzulli, Pablo; Reinheimer, Jorge Alberto; Meinardi, Carlos Alberto; et al.; Technological challenges in the production of a probiotic pasta filata soft cheese; Elsevier Science; LWT - Food Science and Technology; 81; 8-2017; 111-117
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59949
identifier_str_mv Cuffia, Facundo; George, Guillermo Andres; Renzulli, Pablo; Reinheimer, Jorge Alberto; Meinardi, Carlos Alberto; et al.; Technological challenges in the production of a probiotic pasta filata soft cheese; Elsevier Science; LWT - Food Science and Technology; 81; 8-2017; 111-117
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.03.039
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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