The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine colostrum:milk (v:v), and aged for 0, 10, 20, and 40 days. Milk, colostrum, and fresh and matured cheeses were submitted to physicochemical characterization. Moreover, microbiological quality, yield, texture profile, color, and sensory acceptance of cheese samples were evaluated. Colostrum supplementation favored low acidity, high moisture, a pH range of 5.0–6.2, and water activity of 0.94–99. Sensory attributes and overall evaluation of all cheese formulations achieved an Acceptability Index above 70, indicating good acceptability. Since cheese with colostrum presented the potential to be used as human food, assessing the presence of colostrum bioactive components in those dairy products is a promising goal for further research.
Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum / Barbosa, I. D. M.; Anaya, K.; Macedo, C. S.; Coelho, R. R. P.; CIPOLAT GOTET, Claudio; Silva, E. G. D. S. O.; Araujo, N. G.; Chagas, B. M. E. D.; Oliveira, J. P. F. D.; Boari, C. A.; Sales, D. C.; Araujo, E. D. O. M.; Neves, J. A.; Rangel, A. H. D. N.. - In: FOODS. - ISSN 2304-8158. - 12:24(2023). [10.3390/foods12244474]
Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum
Cipolat-Gotet Claudio;
2023-01-01
Abstract
The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine colostrum:milk (v:v), and aged for 0, 10, 20, and 40 days. Milk, colostrum, and fresh and matured cheeses were submitted to physicochemical characterization. Moreover, microbiological quality, yield, texture profile, color, and sensory acceptance of cheese samples were evaluated. Colostrum supplementation favored low acidity, high moisture, a pH range of 5.0–6.2, and water activity of 0.94–99. Sensory attributes and overall evaluation of all cheese formulations achieved an Acceptability Index above 70, indicating good acceptability. Since cheese with colostrum presented the potential to be used as human food, assessing the presence of colostrum bioactive components in those dairy products is a promising goal for further research.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
