02879naa a2200577 a 450000100080000000500110000800800410001902400540006010000200011424501810013426000090031552011150032465000200143965000160145965000200147565000160149565000250151165000090153665000310154565000150157665000190159165000230161065000100163365000190164365000290166265000110169165000250170265000270172765300230175465300230177765300290180065300400182965300180186965300200188765300260190770000260193370000210195970000230198070000210200370000220202470000250204670000200207170000190209170000200211070000190213070000220214970000260217170000200219770000260221777300580224321674152024-09-18       2024    bl uuuu     u00u1 u    #d7 attps://doi.org/10.1016/j.idairyj.2024.1060112DOI1 aVIANA, M. G. S.  aImproving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation.h[electronic resource]  c2024  aThis 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 aci- dophilus 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 &gt6 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.  aAnimal products  aFood safety  aFood technology  aGoat cheese  aLactic acid bacteria  aMilk  aPhysicochemical properties  aProbiotics  aRicotta cheese  aSensory properties  aCreme  aLeite de Cabra  aProduto de Origem Animal  aRicota  aSegurança Alimentar  aTecnologia de Alimento  aAlimento funcional  aBactéria láctica  aCreme de ricota de cabra  aLimosilactobacillus mucosae CNPC007  aMilk products  aPerfil volátil  aPropriedade sensorial1 aVASCONCELOS, D. K. M.1 aCAMPOS, M. I. F.1 aCARVALHO, L. M. de1 aOLEGÁRIO, L. S.1 aGALVÃO, M. de S.1 aSANTOS, K. M. O. dos1 aEGITO, A. S. do1 aMADRUGA, M. S.1 aLIMA, M. dos S.1 aGADELHA, T. S.1 aPACHECO, M. T. B.1 aMEDEIROS, V. P. B. de1 aSOUZA, E. L. de1 aOLIVEIRA, M. E. G. de  tInternational Dairy Journalgv. 157, n. 106011, 2024.