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1. Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

Author:
Silva, Hugo L.A.,   et al.   ; Balthazar, Celso F.; Esmerino, Erick A.; Neto, Roberto P.C.; Rocha, Ramon S.; Moraes, Jeremias; Cavalcanti, Rodrigo N.; Franco, Robson M.; Tavares, Maria Inês B.; Santos, Jânio S.; Granato, Daniel; Costa, Renata G.B.; Freitas, Mônica Q.; Silva, Márcia C.; Raices, Renata S.L.; Senaka Ranadheera, C.; Nazzaro, Filomena; Mortazavian, Amir M.; Cruz, Adriano G.;     Show all 19 Authors
Source:
Food chemistry 2018 v.248 pp. 192-200
ISSN:
0308-8146
Subject:
Lactobacillus casei; antioxidant activity; arginine; cheese ripening; cheeses; cold storage; enzyme inhibition; fatty acids; flavor enhancers; gastrointestinal system; lactic acid bacteria; manufacturing; nuclear magnetic resonance spectroscopy; oregano; pH; peptidyl-dipeptidase A; potassium chloride; probiotics; proteolysis; sodium; sodium chloride; storage time; texture; yeasts
Abstract:
... Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (l ...
DOI:
10.1016/j.foodchem.2017.12.064