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     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

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, Florian
Advance Journal of Food Science and Technology  2017  5:196-209
http://dx.doi.org/10.19026/ajfst.13.5069  |  © The Author(s) 2017
Received: April 7, 2017  |  Accepted: June 12, 2017  |  Published: July 25, 2017
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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.

Keywords:

Freeze concentration, fresh cheese, prebiotic, probiotic, symbiotic,

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