Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk

Autores
Burns, Patricia Graciela; Patrignani, Francesca; Serrazanetti, Diana Isabella; Vinderola, Celso Gabriel; Reinheimer, Jorge Alberto; Lanciotti, Rosalba; Guerzoni, Maria Elizabetta
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage microorganisms in model systems and real food is well documented. To evaluate the potential of milk treated by HPH for the production of Crescenza cheese with commercial probiotic lactobacilli added, 4 types of cheeses were made: HPH (from HPH-treated milk), P (from pasteurized milk), HPH-P (HPH-treated milk plus probiotics), and P-P (pasteurized milk plus probiotics) cheeses. A strain of Streptococcus thermophilus was used as starter culture for cheese production. Compositional, microbiological, physicochemical, and organoleptic analyses were carried out at 1, 5, 8, and 12 d of refrigerated storage (4°C). According to results obtained, no significant differences among the 4 cheese types were observed for gross composition (protein, fat, moisture) and pH. Differently, the HPH treatment of milk increased the cheese yield about 1% and positively affected the viability during the refrigerated storage of the probiotic bacteria. In fact, after 12 d of storage, the Lactobacillus paracasei A13 cell loads were 8 log cfu/g, whereas Lactobacillus acidophilus H5 exhibited, in P-P cheese, a cell load decrease of about 1 log cfu/g with respect to the HPH-P cheese. The hyperbaric treatment had a significant positive effect on free fatty acids release and cheese proteolysis. Also, probiotic cultures affected proteolytic and lipolytic cheese patterns. No significant differences were found for the sensory descriptors salty and creamy among HPH and P cheeses as well as for acid, piquant, sweet, milky, salty, creamy, and overall acceptance among HPH, HPH-P, and P-P Crescenza cheeses.
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
Fil: Patrignani, Francesca. University of Bologna. Dipartimento di Scienze degli Alimenti; Italia
Fil: Serrazanetti, Diana Isabella. University of Bologna. Dipartimento di Scienze degli Alimenti; Italia
Fil: Vinderola, Celso Gabriel. 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: 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: Lanciotti, Rosalba. University of Bologna. Dipartimento di Scienze degli Alimenti; Italia
Fil: Guerzoni, Maria Elizabetta. University of Bologna. Dipartimento di Scienze degli Alimenti; Italia
Materia
CRESCENZA
HIGH-PRESSURE HOMOGENIZATION
PROBIOTIC CHEESE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/116974
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milkBurns, Patricia GracielaPatrignani, FrancescaSerrazanetti, Diana IsabellaVinderola, Celso GabrielReinheimer, Jorge AlbertoLanciotti, RosalbaGuerzoni, Maria ElizabettaCRESCENZAHIGH-PRESSURE HOMOGENIZATIONPROBIOTIC CHEESEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage microorganisms in model systems and real food is well documented. To evaluate the potential of milk treated by HPH for the production of Crescenza cheese with commercial probiotic lactobacilli added, 4 types of cheeses were made: HPH (from HPH-treated milk), P (from pasteurized milk), HPH-P (HPH-treated milk plus probiotics), and P-P (pasteurized milk plus probiotics) cheeses. A strain of Streptococcus thermophilus was used as starter culture for cheese production. Compositional, microbiological, physicochemical, and organoleptic analyses were carried out at 1, 5, 8, and 12 d of refrigerated storage (4°C). According to results obtained, no significant differences among the 4 cheese types were observed for gross composition (protein, fat, moisture) and pH. Differently, the HPH treatment of milk increased the cheese yield about 1% and positively affected the viability during the refrigerated storage of the probiotic bacteria. In fact, after 12 d of storage, the Lactobacillus paracasei A13 cell loads were 8 log cfu/g, whereas Lactobacillus acidophilus H5 exhibited, in P-P cheese, a cell load decrease of about 1 log cfu/g with respect to the HPH-P cheese. The hyperbaric treatment had a significant positive effect on free fatty acids release and cheese proteolysis. Also, probiotic cultures affected proteolytic and lipolytic cheese patterns. No significant differences were found for the sensory descriptors salty and creamy among HPH and P cheeses as well as for acid, piquant, sweet, milky, salty, creamy, and overall acceptance among HPH, HPH-P, and P-P Crescenza cheeses.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; ArgentinaFil: Patrignani, Francesca. University of Bologna. Dipartimento di Scienze degli Alimenti; ItaliaFil: Serrazanetti, Diana Isabella. University of Bologna. Dipartimento di Scienze degli Alimenti; ItaliaFil: Vinderola, Celso Gabriel. 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: 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: Lanciotti, Rosalba. University of Bologna. Dipartimento di Scienze degli Alimenti; ItaliaFil: Guerzoni, Maria Elizabetta. University of Bologna. Dipartimento di Scienze degli Alimenti; ItaliaAmerican Dairy Science Association2008-12info: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/11336/116974Burns, Patricia Graciela; Patrignani, Francesca; Serrazanetti, Diana Isabella; Vinderola, Celso Gabriel; Reinheimer, Jorge Alberto; et al.; Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk; American Dairy Science Association; Journal of Dairy Science; 91; 2; 12-2008; 500-5120022-0302CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3168/jds.2007-0516info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0022030208713924info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:05Zoai:ri.conicet.gov.ar:11336/116974instacron: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 09:36:05.394CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
title Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
spellingShingle Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
Burns, Patricia Graciela
CRESCENZA
HIGH-PRESSURE HOMOGENIZATION
PROBIOTIC CHEESE
title_short Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
title_full Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
title_fullStr Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
title_full_unstemmed Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
title_sort Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
dc.creator.none.fl_str_mv Burns, Patricia Graciela
Patrignani, Francesca
Serrazanetti, Diana Isabella
Vinderola, Celso Gabriel
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
Guerzoni, Maria Elizabetta
author Burns, Patricia Graciela
author_facet Burns, Patricia Graciela
Patrignani, Francesca
Serrazanetti, Diana Isabella
Vinderola, Celso Gabriel
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
Guerzoni, Maria Elizabetta
author_role author
author2 Patrignani, Francesca
Serrazanetti, Diana Isabella
Vinderola, Celso Gabriel
Reinheimer, Jorge Alberto
Lanciotti, Rosalba
Guerzoni, Maria Elizabetta
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv CRESCENZA
HIGH-PRESSURE HOMOGENIZATION
PROBIOTIC CHEESE
topic CRESCENZA
HIGH-PRESSURE HOMOGENIZATION
PROBIOTIC CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage microorganisms in model systems and real food is well documented. To evaluate the potential of milk treated by HPH for the production of Crescenza cheese with commercial probiotic lactobacilli added, 4 types of cheeses were made: HPH (from HPH-treated milk), P (from pasteurized milk), HPH-P (HPH-treated milk plus probiotics), and P-P (pasteurized milk plus probiotics) cheeses. A strain of Streptococcus thermophilus was used as starter culture for cheese production. Compositional, microbiological, physicochemical, and organoleptic analyses were carried out at 1, 5, 8, and 12 d of refrigerated storage (4°C). According to results obtained, no significant differences among the 4 cheese types were observed for gross composition (protein, fat, moisture) and pH. Differently, the HPH treatment of milk increased the cheese yield about 1% and positively affected the viability during the refrigerated storage of the probiotic bacteria. In fact, after 12 d of storage, the Lactobacillus paracasei A13 cell loads were 8 log cfu/g, whereas Lactobacillus acidophilus H5 exhibited, in P-P cheese, a cell load decrease of about 1 log cfu/g with respect to the HPH-P cheese. The hyperbaric treatment had a significant positive effect on free fatty acids release and cheese proteolysis. Also, probiotic cultures affected proteolytic and lipolytic cheese patterns. No significant differences were found for the sensory descriptors salty and creamy among HPH and P cheeses as well as for acid, piquant, sweet, milky, salty, creamy, and overall acceptance among HPH, HPH-P, and P-P Crescenza cheeses.
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
Fil: Patrignani, Francesca. University of Bologna. Dipartimento di Scienze degli Alimenti; Italia
Fil: Serrazanetti, Diana Isabella. University of Bologna. Dipartimento di Scienze degli Alimenti; Italia
Fil: Vinderola, Celso Gabriel. 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: 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: Lanciotti, Rosalba. University of Bologna. Dipartimento di Scienze degli Alimenti; Italia
Fil: Guerzoni, Maria Elizabetta. University of Bologna. Dipartimento di Scienze degli Alimenti; Italia
description High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage microorganisms in model systems and real food is well documented. To evaluate the potential of milk treated by HPH for the production of Crescenza cheese with commercial probiotic lactobacilli added, 4 types of cheeses were made: HPH (from HPH-treated milk), P (from pasteurized milk), HPH-P (HPH-treated milk plus probiotics), and P-P (pasteurized milk plus probiotics) cheeses. A strain of Streptococcus thermophilus was used as starter culture for cheese production. Compositional, microbiological, physicochemical, and organoleptic analyses were carried out at 1, 5, 8, and 12 d of refrigerated storage (4°C). According to results obtained, no significant differences among the 4 cheese types were observed for gross composition (protein, fat, moisture) and pH. Differently, the HPH treatment of milk increased the cheese yield about 1% and positively affected the viability during the refrigerated storage of the probiotic bacteria. In fact, after 12 d of storage, the Lactobacillus paracasei A13 cell loads were 8 log cfu/g, whereas Lactobacillus acidophilus H5 exhibited, in P-P cheese, a cell load decrease of about 1 log cfu/g with respect to the HPH-P cheese. The hyperbaric treatment had a significant positive effect on free fatty acids release and cheese proteolysis. Also, probiotic cultures affected proteolytic and lipolytic cheese patterns. No significant differences were found for the sensory descriptors salty and creamy among HPH and P cheeses as well as for acid, piquant, sweet, milky, salty, creamy, and overall acceptance among HPH, HPH-P, and P-P Crescenza cheeses.
publishDate 2008
dc.date.none.fl_str_mv 2008-12
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/11336/116974
Burns, Patricia Graciela; Patrignani, Francesca; Serrazanetti, Diana Isabella; Vinderola, Celso Gabriel; Reinheimer, Jorge Alberto; et al.; Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk; American Dairy Science Association; Journal of Dairy Science; 91; 2; 12-2008; 500-512
0022-0302
CONICET Digital
CONICET
url http://hdl.handle.net/11336/116974
identifier_str_mv Burns, Patricia Graciela; Patrignani, Francesca; Serrazanetti, Diana Isabella; Vinderola, Celso Gabriel; Reinheimer, Jorge Alberto; et al.; Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk; American Dairy Science Association; Journal of Dairy Science; 91; 2; 12-2008; 500-512
0022-0302
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.2007-0516
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0022030208713924
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Dairy Science Association
publisher.none.fl_str_mv American Dairy Science Association
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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