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18 pages, 4445 KiB

Open AccessArticle

Magnetic Resonance Imaging (MRI) of Spanish Sheep Cheese: A Study on the Relationships between Ripening Times, Geographical Origins, Textural Parameters, and MRI Parameters

by José Segura, María Encarnación Fernández-Valle, Karen Paola Cruz-Díaz, María Dolores Romero-de-Ávila, David Castejón, Víctor Remiro and María Isabel Cambero

Foods 2024, 13(20), 3225; https://doi.org/10.3390/foods13203225 - 10 Oct 2024

Viewed by 633

Abstract

The evolution of structural changes and the textural features during the ripening process of four varieties of Spanish sheep cheese were studied using Magnetic Resonance Imaging (MRI). Specifically, longitudinal (T₁) and transverse (T₂) relaxation times and apparent [...] Read more.

The evolution of structural changes and the textural features during the ripening process of four varieties of Spanish sheep cheese were studied using Magnetic Resonance Imaging (MRI). Specifically, longitudinal (T₁) and transverse (T₂) relaxation times and apparent diffusion coefficient maps were analyzed. Also, proton density was used to improve the description of the structure of the cheeses. The MRI results displayed important information about cheese matrix structure, associated with different manufacturing processes (industrial vs. traditional), ripening times (RTs, from 2 to 180 days), and geographical origins. A significant interaction between RT and cheese variety related to the variations in physicochemical and textural parameters was found. Linear regression models were developed per the abundant literature. Logarithmic regression models showed the highest R² when monitoring the dependency on T₁ and T₂ parameters of water content, water activity, RT, and some texture parameters. Therefore, these results support that MRI is a useful technology to monitor the ripening process, predict textural behavior and physicochemical variables, and characterize the structure of different varieties of sheep cheese. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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22 pages, 2420 KiB

Open AccessArticle

Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage

by Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić and Ana Jurinjak Tušek

Foods 2024, 13(19), 3031; https://doi.org/10.3390/foods13193031 - 24 Sep 2024

Viewed by 756

Abstract

Excessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disease. Excessive sodium intake also impairs the immune system in [...] Read more.

Excessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disease. Excessive sodium intake also impairs the immune system in the gastrointestinal tract. Potassium chloride (KCl) is the most commonly used mineral salt due to its similarity to sodium chloride (NaCl), and its consumption has been shown to lower blood pressure when consumed in adequate amounts. The aim of this study was to partially replace NaCl with KCl at levels of 25%, 50% and 75% in the brine used to make white brined cheese. Parameters such as acidity, total dissolved solids, salinity, conductivity, colour, texture and sensory properties were evaluated during a 28-day refrigerated storage period. KCl can replace NaCl by 50%, and no significant differences in physicochemical and sensory parameters were observed during cheese storage compared to the control sample. In addition, the study investigates the use of Artificial Neural Network (ANN) models to predict certain brine and cheese properties. The study successfully developed four different ANN models to accurately predict various properties such as brine pH, cheese colour and hardness over a 28-day storage period. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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20 pages, 513 KiB

Open AccessArticle

Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese

by Mirjana Ž. Grujović, Katarina G. Marković, Susana Morais and Teresa Semedo-Lemsaddek

Foods 2024, 13(13), 2065; https://doi.org/10.3390/foods13132065 - 28 Jun 2024

Cited by 1 | Viewed by 879

Abstract

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic [...] Read more.

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat’s milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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17 pages, 4258 KiB

Open AccessArticle

Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community

by Wenfan Cao, Stéphanie Passot, Françoise Irlinger and Fernanda Fonseca

Foods 2024, 13(12), 1809; https://doi.org/10.3390/foods13121809 - 8 Jun 2024

Viewed by 1031

Abstract

Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese communities and thus ensuring that the high flavor quality of traditional cheeses is maintained. Few protocols have been proposed for the long-term storage of microbial consortia. [...] Read more.

Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese communities and thus ensuring that the high flavor quality of traditional cheeses is maintained. Few protocols have been proposed for the long-term storage of microbial consortia. This work aimed to develop preservation methods to stabilize the entire microbial community in smear-ripened cheese without multiplication or isolation. A simplified microbial community, capable of reproducing the metabolic pattern of cheese maturation, was used in three independent cheese productions. Cheese samples were taken before and after the ripening step, mixed with maltodextrin or saline solution, and subjected to different stabilization conditions including freezing and freeze-drying, followed by 1 month of storage. Microbial survival was quantified using the colony-forming unit assay. Differential scanning calorimetry was used to relate the physical events occurring within the samples to the microbial storage stability. Freezing at −80 °C resulted in the lowest loss of culturability (<0.8 log unit), followed by freezing at −20 °C and freeze-drying. The ripening bacteria appeared as the most sensitive microorganisms within the community. Moreover, a successful cheese production using the best-stabilized community showed the possibility of preserving and re-using an entire microbial community of interest. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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17 pages, 1059 KiB

Open AccessArticle

A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

by Ana Isabel Nájera, Maider Murua, Olaia Martínez, Marta Albisu and Luis Javier R. Barron

Foods 2024, 13(9), 1423; https://doi.org/10.3390/foods13091423 - 6 May 2024

Viewed by 1321

Abstract

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different [...] Read more.

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO₂/N₂ gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14–21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO₂/N₂ 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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10 pages, 671 KiB

Open AccessArticle

Evaluation of Chemical and Nutritional Characteristics of Ricotta Cheese from Two Different Breeds: The Endangered Italian Teramana Goat and the Cosmopolitan Saneen Goat

by Marco Florio, Costanza Cimini, Francesca Bennato, Andrea Ianni, Lisa Grotta and Giuseppe Martino

Foods 2024, 13(8), 1239; https://doi.org/10.3390/foods13081239 - 18 Apr 2024

Viewed by 965

Abstract

The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at [...] Read more.

The present study aimed to compare the qualitative features of ricotta cheese produced by Teramana goats and Saanen goats raised in similar breeding systems and environmental conditions. The analyses were performed on ricotta after 0 (T0) and 5 (T5) days of storage at 4 °C. Ricotta cheese samples were subjected to chemical and physical analyses. The Teramana goat ricotta cheese was found to have a high-fat content characterized by a marked percentage of conjugates of linoleic acid (CLA). The reduction inketones and carboxylic acid revealed that Teramana goat ricotta cheese had greater oxidative stability during storage. According to the physical analyses, there are no differences between the two breeds in terms of color characteristics. Our findings underscore the importance of advocating for indigenous breeds, as evidenced by the compelling results observed in the production of ricotta cheese from Teramana goats. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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19 pages, 1038 KiB

Open AccessArticle

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

by Giorgia Rampanti, Andrea Cantarini, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Lucia Aquilanti and Andrea Osimani

Foods 2024, 13(7), 1115; https://doi.org/10.3390/foods13071115 - 5 Apr 2024

Cited by 1 | Viewed by 1610

Abstract

Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the [...] Read more.

Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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16 pages, 1709 KiB

Open AccessArticle

Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics

by Elizabeta Zandona, Lucija Vranković, Sandra Pedisić, Tomislava Vukušić Pavičić, Ana Dobrinčić, Nives Marušić Radovčić, Katarina Lisak Jakopović, Marijana Blažić and Irena Barukčić Jurina

Foods 2024, 13(4), 616; https://doi.org/10.3390/foods13040616 - 18 Feb 2024

Cited by 1 | Viewed by 1890

Abstract

This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine the most effective coagulation [...] Read more.

This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine the most effective coagulation method and timing of OLE supplementation to maximize retention in the cheese matrix. Experimental cheeses were produced using the rennet and acid coagulation methods, with OLE added either directly to the cheese milk or to the curd phase. Three OLE effective concentrations corresponding to 25%, 50%, and 75% inhibition of DPPH reagent (EFC25, EFC50, and EFC75, respectively) were added, i.e., 11.5 mg GAE L⁻¹, 16.6 mg GAE L⁻¹, and 26.3 mg GAE L⁻¹, respectively. The results showed that OLE significantly increased the concentration of total phenols, total flavonoids, and antioxidant activity in all cheese samples and in the residual whey, especially at higher effective concentrations (EFC 50 and EFC 75). Rennet-coagulated cheese to which OLE was added prior to coagulation (EM 25, EM 50, EM 75) exhibited higher hardness, gumminess, and chewiness but lower elasticity, suggesting alterations in the paracasein matrix. OLE did not adversely affect acidity, water activity, or cheese yield. However, higher EFC resulted in significant colour changes (∆E* > 3.0). In conclusion, the enrichment of cheesemaking milk with OLE and the application of the rennet coagulation method are the most suitable to optimise the production of OLE-enriched cheese. This research shows the potential to improve the nutritional value of cheese while maintaining its desired characteristics. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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19 pages, 1862 KiB

Open AccessArticle

Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin

by Dina V. Balabova, Ekaterina A. Belash, Svetlana V. Belenkaya, Dmitry N. Shcherbakov, Alexander N. Belov, Anatoly D. Koval, Anna V. Mironova, Alexander A. Bondar, Ekaterina A. Volosnikova, Sergey G. Arkhipov, Olga O. Sokolova, Varvara Y. Chirkova and Vadim V. Elchaninov

Foods 2023, 12(20), 3772; https://doi.org/10.3390/foods12203772 - 13 Oct 2023

Cited by 1 | Viewed by 2124

Abstract

Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system. After precipitation with ammonium sulfate and chromatographic purification, a sample of genetically engineered moose chymosin with a specific milk-clotting activity of [...] Read more.

Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system. After precipitation with ammonium sulfate and chromatographic purification, a sample of genetically engineered moose chymosin with a specific milk-clotting activity of 15,768 AU/mg was obtained, which was used for extensive biochemical characterization of the enzyme. The threshold of the thermal stability of moose chymosin was 55 °C; its complete inactivation occurred after heating at 60 °C. The total proteolytic activity of moose chymosin was 0.332 A₂₈₀ units. The ratio of milk-clotting and total proteolytic activities of the enzyme was 0.8. The K_m, k_cat and k_cat/K_m values of moose chymosin were 4.7 μM, 98.7 s⁻¹, and 21.1 μM⁻¹ s⁻¹, respectively. The pattern of change in the coagulation activity as a function of pH and Ca²⁺ concentration was consistent with the requirements for milk coagulants for cheese making. The optimum temperature of the enzyme was 50–55 °C. The introduction of Mg²⁺, Zn²⁺, Co²⁺, Ba²⁺, Fe²⁺, Mn²⁺, Ca²⁺, and Cu²⁺ into milk activated the coagulation ability of moose chymosin, while Ni ions on the contrary inhibited its activity. Using previously published data, we compared the biochemical properties of recombinant moose chymosin produced in bacterial (Escherichia coli) and yeast (K. lactis) producers. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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25 pages, 1027 KiB

Open AccessArticle

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

by Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zaguła and Katarzyna Szajnar

Foods 2023, 12(19), 3703; https://doi.org/10.3390/foods12193703 - 9 Oct 2023

Cited by 1 | Viewed by 2226

Abstract

Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, [...] Read more.

Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate the potential use of 0, 5, 10, 15, and 20 mg Ca 100 g⁻¹ of milk in the form of calcium gluconate, lactate, and carbonate as alternatives to calcium chloride in manufacturing fresh acid rennet cheese from high-pasteurized (90 °C, 15 s) goat’s milk. The pH value of the cheese was reduced most strongly by the addition of increasing doses of calcium lactate (r = −0.9521). Each cheese sample showed increased fat content with the addition of calcium. Only calcium chloride did not reduce protein retention from goat’s milk to cheese. The addition of 20 mg Ca 100 g⁻¹ of milk in the form of gluconate increased cheese yield by 4.04%, and lactate reduced cheese yield by 2.3%. Adding each calcium compound to goat’s milk significantly increased Ca and P levels in the cheese (p ≤ 0.05). The highest Ca levels were found in cheese with the addition of 20 mg Ca 100 g⁻¹ of milk in the form of lactate. In all groups, similar contents of Mn, Mo, and Se were found. Calcium addition significantly affected cheese hardness, while higher calcium concentrations increased hardness. Carbonate caused the greatest increase in the cohesiveness of cheese. The addition of calcium compounds increased the adhesiveness and springiness of cheese compared to controls. The cheese with calcium chloride had the highest overall acceptability compared to the other cheese samples. The addition of calcium carbonate resulted in a lower score for appearance and consistency, and influenced a slightly perceptible graininess, sandiness, and stickiness in its consistency, as well as provided a slightly perceptible chalky taste. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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18 pages, 5072 KiB

Open AccessArticle

Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics

by Ziba Güley, Vincenzo Fallico, Raul Cabrera-Rubio, Daniel O’Sullivan, Mariarosaria Marotta, Vincenzo Pennone, Sandra Smith and Tom Beresford

Foods 2023, 12(18), 3482; https://doi.org/10.3390/foods12183482 - 19 Sep 2023

Cited by 2 | Viewed by 1486

Abstract

High-throughput DNA sequencing (HTS) was used to study the microbial diversity of commercial traditional Izmir Tulum (IT) and Izmir Brined Tulum (IBT) cheeses from Izmir, Türkiye. Simultaneously, cultivation-dependent methods were used to isolate, identify and characterize bacterial strains displaying probiotic potential. At the [...] Read more.

High-throughput DNA sequencing (HTS) was used to study the microbial diversity of commercial traditional Izmir Tulum (IT) and Izmir Brined Tulum (IBT) cheeses from Izmir, Türkiye. Simultaneously, cultivation-dependent methods were used to isolate, identify and characterize bacterial strains displaying probiotic potential. At the phylum level, Firmicutes dominated the microbiota of both cheese types comprising >98% of the population. Thirty genera were observed, with Streptococcus being the most abundant genus and with Streptococcus thermophilus and S. infantarius subsp. infantarius being the most abundant species. Genera, including Bifidobacterium and Chryseobacterium, not previously associated with IT and IBT, were detected. IT cheeses displayed higher operational taxonomic units (OTUs; Richness) and diversity index (Simpson) than IBT cheeses; however, the difference between the diversity of the microbiota of IT and IBT cheese samples was not significant. Three Lacticaseibacillus paracasei strains isolated from IBT cheeses exhibited probiotic characteristics, which included capacity to survive under in vitro simulated gastrointestinal conditions, resistance to bile salts and potential to adhere to HT-29 human intestinal cells. These findings demonstrate that Tulum cheeses harbor bacterial genera not previously reported in this cheese and that some strains display probiotic characteristics. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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13 pages, 628 KiB

Open AccessArticle

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

by Anita Rejdlová, Richardos Nikolaos Salek, Zuzana Míšková, Eva Lorencová, Vendula Kůrová, Richard Adámek and Daniela Sumczynski

Foods 2023, 12(18), 3368; https://doi.org/10.3390/foods12183368 - 8 Sep 2023

Cited by 4 | Viewed by 1572

Abstract

The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage [...] Read more.

The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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16 pages, 2131 KiB

Open AccessArticle

Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties

by Havva Şafak, İlhan Gün, Milna Tudor Kalit and Samir Kalit

Foods 2023, 12(9), 1851; https://doi.org/10.3390/foods12091851 - 29 Apr 2023

Cited by 8 | Viewed by 2599

Abstract

Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir [...] Read more.

Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (p < 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (p < 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (p < 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

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