Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
Food Res Int. 2020 May;131:109027. doi: 10.1016/j.foodres.2020.109027. Epub 2020 Jan 24.
The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72-75 °C/15 s) for pasteurization of milk intended for the manufacture of Minas Frescal cheese was investigated. The cheeses were characterized for the gross composition, bioactive compounds (antioxidant, antihypertensive and antidiabetic activities), fatty acid profile, rheological parameters, volatiles profile, and sensory acceptance. OH decreased the elasticity, hardness, and firmness while improved the sensory acceptance of Minas Frescal cheese. In addition, higher antioxidant, antihypertensive and antidiabetic activities values as well as higher concentrations of short, medium and long-chain fatty acids were observed. Overall, OH can be considered a suitable technology to be used in milk for the Minas Frescal cheese processing.
欧姆加热（OH，4、8 或 12 V/cm，72-75°C/15 秒）在用于米纳斯鲜奶酪制造的巴氏杀菌奶中的应用进行了研究。对奶酪的总成分、生物活性化合物（抗氧化、降压和抗糖尿病活性）、脂肪酸组成、流变学参数、挥发性成分和感官接受度进行了表征。OH 降低了米纳斯鲜奶酪的弹性、硬度和坚固度，同时提高了其感官接受度。此外，还观察到更高的抗氧化、降压和抗糖尿病活性值以及更高浓度的短、中、长链脂肪酸。总的来说，OH 可以被认为是一种适合米纳斯鲜奶酪加工用牛奶的技术。
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