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    Abstract
2017 (Vol. 13, Issue: 5)
Research Article

Potential of Milk Freeze Concentration for the Production of Functional Fresh Cheeses

Isabella de Bona Munoz, Maria Helena Machado Canella, Silvani Verruck, Carmen Maria Olivera Muller, Gabriela Rodrigues de Liz, Renata Dias de Mello Castanho Amboni and Elane Schwinden Prudencio
Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod.Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis, SC, Brazil
 

DOI: 10.19026/ajfst.13.5069
Submitted Accepted Published
April 7, 2017 June 12, 2017 July 25, 2017

  How to Cite this Article:

Isabella de Bona Munoz, Maria Helena Machado Canella, Silvani Verruck, Carmen Maria Olivera Muller, Gabriela Rodrigues de Liz, Renata Dias de Mello Castanho Amboni and Elane Schwinden Prudencio, 2017. Potential of Milk Freeze Concentration for the Production of Functional Fresh Cheeses.  Advance Journal of Food Science and Technology, 13(5): 196-209.

DOI: 10.19026/ajfst.13.5069

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5069

Abstract:


The aim of this study was to evaluate the milk freeze concentration process, choosing the best concentrated milk for the manufacture of functional fresh cheeses. These cheeses were evaluated in relation to their chemical, physical, microstructural and/or microbiological properties. Since that the second stage concentrated from the milk freeze concentration process showed the highest total solids content mass transference, it was used for the manufacture of the functional fresh cheeses. Therefore, Bifidobacterium BB-12 addition was notable to modify the cheeses properties. However, as expected the fresh cheese with inulin addition showed the highest total solids content, reflecting on the increase of total carbohydrates content and on the tendency toward a green color. Inulin addition and whey presence contributed to the firmness increase, resulting in a less breakable fresh cheese and thus, with a less fragile and more compact structure. For the fresh cheese with bifidobacteria, the viable cells count was above than those number recommended for a product to be classified as probiotic. Bifidobacterium BB-12 and inulin addition resulted in a symbiotic fresh cheese.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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