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Incorporation and survival of probiotic bacteria in whey cheese matrices
Madureira, Ana R.; Gião, Maria S.; Pintado, Manuela E.; Gomes, Ana M. P.; Freitas, A. Cristina; Malcata, F. XavierThe viabilities of probiotic strains of Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium animalis, and Lactobacillus brevis were studied following incorporation in a whey cheese matrix. Experimental production of plain, as well as sugar-added or salt-added whey cheeses, was based on the traditional manufacture protocol of Requeijäo, a Portuguese whey cheese that essentially results from prote...
Technological optimisation of Picante cheese using microbiological, chemical an...
Freitas, A. Cristina; Malcata, F. XavierIn order to optimise the final quality of Picante cheese, several processing parameters (i.e., volumetric fraction of caprine milk, ripening time and percentage of salt added to fresh cheese) were manipulated and gave rise to a number of experimental cheeses produced according to a second-order, composite factorial design. Microbiological, physicochemical, biochemical and textural analyses were carried out in s...
Role of dominant microflora of Picante cheese on proteolysis and lipolysis
Freitas, A. Cristina; Pintado, Ana E.; Pintado, Manuela; Malcata, F. XavierFour species of bacteria (Enterococcus faecium and E. faecalis, Lactobacillus plantarum and Lb. paracasei) and three species of yeasts (Debaryomyces hansenii, Yarrowia lipolytica and Cryptococcus laurentii) isolated from Picante cheese were assayed for proteolytic and lipolytic activities. The milk type (caprine or ovine), the ripening time (0–65 d) and the concentration of NaCl (0–14% (w/v)) have been studied ...
Organic acids produced by lactobacilli, enterococci and yeasts isolated from Pi...
Freitas, A. Cristina; Pintado, Ana E.; Pintado, Manuela E.; Malcata, F. XavierFour species of bacteria (Enterococcus faecium and Enterococcus faecalis, Lactobacillus plantarum and Lactobacillus paracasei) and three species of yeasts (Debaryomyces hansenii, Yarrowia lipolytica and Cryptococcus laurentii), previously isolated from Picante cheese, were cultured in ovine and in caprine milk and assayed for sugar and organic acids metabolism for 6 days. The results indicated that both milk ty...
Influence of milk source and ripening time on free amino acid profile of Picant...
Freitas, A. Cristina; Fresno, J. María; Prieto, Bernardo; Franco, Inmaculada; Malcata, F. Xavier; Carballo, JavierThe evolution of concentration of free amino acids in Picante cheese throughout ripening was studied for several volumetric ratios of ewe's and goat's milks. The concentrations of all free amino acids, except asparagine, γ-aminobutyric acid, and cysteine, generally increased as ripening time elapsed. Analyses of variance have indicated that ripening time and, to a lesser extent, milk composition have significan...
Effects of ripening time and combination of ovine and caprine milks on proteoly...
Freitas, A. Cristina; Fresno, J. Maria; Prieto, Bernardo; Malcata, F. Xavier; Carballo, JavierProteolysis in Picante cheese was characterized by assaying for breakdown products throughout a 180 day ripening period using different combinations of ewe's and goat's milks. Parameters analysed were total nitrogen (TN), water-soluble nitrogen (WSN) and non-protein nitrogen (NPN) using Kjeldahl and spectro-photometric methods, and casein profile by electrophoresis. WSN at 180 days of ripening was 25–29% TN. Th...
Influence of milk type, coagulant, salting procedure and ripening time on the f...
Freitas, A. Cristina; Malcata, F. XavierPicante da Beira Baixa cheese is a hurd, spicy, salty traditional cheese with a minimum ripening time of 120 d that is manufactured in Portugal at a farm level 0nly. The purpose of this work was to study the influence of several manufacturing conditions (viz. mixture of ovine and caprine milks, source of coagulant, level of NaCl addition, and duration of ripening period) on the final characteristics of this che...
Michaelis-menten kinetics: explicit dependence of substrate concentration on re...
Freitas, A. Cristina; Malcata, F. XavierThe nonlinear dependence of the rate expressions associated with enzymecatalysed reactions on the concentration of substrate implies that the corresponding integrated form of the substrate mass balance in a batch reactor cannot be expressed as an explicit function of time..This paper addresses this problem for the classical case of Michaelis—Menten kinetics by providing a self-pacing exploration of the characte...
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