Márcia Gabrielle Silva Viana , Daniela Karla Medeiros Vasconcelos , Maria Isabel Ferreira Campos , Leila Moreira de Carvalho , Lary Souza Olegário , Mércia de Sousa Galvão , Karina Maria Olbrich dos Santos , Antônio Silvio do Egito , Marta Suely Madruga , Marcos dos Santos Lima , Tatiane Santi Gadelha , Maria Teresa Bertoldo Pacheco , Viviane Priscila Barros de Medeiros , Evandro Leite de Souza , Maria Elieidy Gomes de Oliveira
{"title":"添加粘液柠檬酸乳杆菌 CNPC007 改善山羊乳清干酪奶油的理化、感官特性和挥发性特征","authors":"Márcia Gabrielle Silva Viana , Daniela Karla Medeiros Vasconcelos , Maria Isabel Ferreira Campos , Leila Moreira de Carvalho , Lary Souza Olegário , Mércia de Sousa Galvão , Karina Maria Olbrich dos Santos , Antônio Silvio do Egito , Marta Suely Madruga , Marcos dos Santos Lima , Tatiane Santi Gadelha , Maria Teresa Bertoldo Pacheco , Viviane Priscila Barros de Medeiros , Evandro Leite de Souza , Maria Elieidy Gomes de Oliveira","doi":"10.1016/j.idairyj.2024.106011","DOIUrl":null,"url":null,"abstract":"<div><p>This study assessed the effects of the autochthonous strain <em>Limosilactobacillus mucosae</em> CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with <em>L. mucosae</em> CNPC007), and RCLA (with commercial probiotic <em>Lactobacillus acidophilus</em> La-5). <em>L. mucosae</em> CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g<sup>−1</sup>. RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. <em>L. mucosae</em> CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2024-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation\",\"authors\":\"Márcia Gabrielle Silva Viana , Daniela Karla Medeiros Vasconcelos , Maria Isabel Ferreira Campos , Leila Moreira de Carvalho , Lary Souza Olegário , Mércia de Sousa Galvão , Karina Maria Olbrich dos Santos , Antônio Silvio do Egito , Marta Suely Madruga , Marcos dos Santos Lima , Tatiane Santi Gadelha , Maria Teresa Bertoldo Pacheco , Viviane Priscila Barros de Medeiros , Evandro Leite de Souza , Maria Elieidy Gomes de Oliveira\",\"doi\":\"10.1016/j.idairyj.2024.106011\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study assessed the effects of the autochthonous strain <em>Limosilactobacillus mucosae</em> CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with <em>L. mucosae</em> CNPC007), and RCLA (with commercial probiotic <em>Lactobacillus acidophilus</em> La-5). <em>L. mucosae</em> CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g<sup>−1</sup>. RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. <em>L. mucosae</em> CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.</p></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-06-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694624001316\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624001316","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation
This study assessed the effects of the autochthonous strain Limosilactobacillus mucosae CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with L. mucosae CNPC007), and RCLA (with commercial probiotic Lactobacillus acidophilus La-5). L. mucosae CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g−1. RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. L. mucosae CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream.
期刊介绍：
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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