Data/hora: 22/05/2024 14:41:10

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	12/12/2023	
Data da última atualização: 	13/12/2023	
Autoria: 	OLIVEIRA, C. M. S. DE; GRISI, C. V. B.; SILVA, G. DE S.; LOPES NETO, J. H. P.; MEDEIROS, L. L. DE; SANTOS, K. M. O. dos; CARDARELLI, H. R.	
Afiliação: 	CIBELLY MARIA SANTOS DE OLIVEIRA, UFPB; CRISTIANI VIEGAS BRANDÃO GRISI, UFPB; GRACIETE DE SOUZA SILVA, UFPB; JOSÉ HONÓRIO PEREIRA LOPES NETO, UFPB; LORENA LUCENA DE MEDEIROS, UFPB; KARINA MARIA OLBRICH DOS SANTOS, CTAA; HAÍSSA ROBERTA CARDARELLI, UFPB.	
Título: 	Use of lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	International Dairy Journal, v. 141, 105628, june 2023.	
DOI: 	https://doi.org/10.1016/j.idairyj.2023.105628	
Idioma: 	Inglês	
Conteúdo: 	he effect of Lactiplantibacillus plantarum CNPC003 on the physicochemical, biochemical, textural, microstructural and microbiological properties of skimmed Minas fresh cheese during refrigerated storage for 21 days at 6 degrees C was evaluated. Cheeses were developed using L. plantarum CNPC003 (PROB), L. plantarum CNPC003 plus starter culture (COC) and starter culture (COM). The interaction between L. plantarum CNPC003 and starter cultures resulted in higher moisture, acidity, and lower pH in the cheeses after storage. The PROB and COC cheeses had a reduced concentration of lactose, and higher levels of lactic acid. There was also greater proteolytic activity in PROB and COC cheeses resulting in lower hardness, chewiness, and gumminess compared with COM cheese. Scanning electron microscopy analysis showed PROB and COC cheeses were more homogeneous. Modifications resulting from the addition of the potentially probiotic L. plantarum-CNPC0 03 in skimmed Minas fresh cheese allow us to propose its use for new functional skimmed fresh cheese product manufacture.(c) 2023 Elsevier Ltd. All rights reserved.	
Palavras-Chave: 	Lactiplantibacillus plantarum.	
Thesaurus Nal: 	Cheeses; Food analysis; Fresh cheeses; Lactic acid bacteria; Probiotics; Processed cheeses; Texture.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15617-1) - UPC - AP - DD -  -  -  - DIS