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dc.contributor.author
Pereira, C.D.
dc.contributor.author
Henriques, M.
dc.contributor.author
Gomes, D.
dc.contributor.author
Gouveia, R.
dc.contributor.author
Gomez Zavaglia, Andrea
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dc.contributor.author
de Antoni, Graciela
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dc.date.available
2018-06-18T18:33:56Z
dc.date.issued
2015-11
dc.identifier.citation
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
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/49060
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Kefir
dc.subject
Ovine
dc.subject
Probiotics
dc.subject
Ultrafiltration
dc.subject
Whey
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Fermented dairy products based on ovine cheese whey
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-18T13:30:48Z
dc.identifier.eissn
0975-8402
dc.journal.volume
52
dc.journal.number
11
dc.journal.pagination
7401-7408
dc.journal.pais
India
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dc.journal.ciudad
Mysore
dc.description.fil
Fil: Pereira, C.D.. Instituto Politécnico de Coimbra; Portugal
dc.description.fil
Fil: Henriques, M.. Instituto Politécnico de Coimbra; Portugal
dc.description.fil
Fil: Gomes, D.. Instituto Politécnico de Coimbra; Portugal
dc.description.fil
Fil: Gouveia, R.. Instituto Politécnico de Coimbra; Portugal
dc.description.fil
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
dc.description.fil
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
dc.journal.title
Journal of Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-015-1857-5
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-015-1857-5
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