Garcia Manuel Mântua Esteves, Pereira Carlos José Dias, Freitas Ana Cristina, Gomes Ana Maria Pereira, Pintado Maria Manuela Estevez
Centro de Biotecnologia e Química Fina (CBQF)-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Escola Superior Agrária-Politécnico de Coimbra (ESAC-IPC), Bencanta, 3040-316 Coimbra, Portugal.
Foods. 2022 Sep 4;11(17):2698. doi: 10.3390/foods11172698.
Probiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained and , as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (/): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 10 CFU g. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices' pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.
开发了添加二次奶酪乳清粉（SCWP）的益生菌山羊乳清奶酪，制成了奶油状且可涂抹的产品。这些产品含有[具体成分未给出]以及百里香精油和柠檬酸钠。制备了添加和未添加添加剂的益生菌乳清奶酪基质，并在5℃下储存21天。每周评估微生物和化学特征。用乳清奶酪、益生菌培养物、SCWP、百里香精油和柠檬酸钠（WCPSTC）配制的最佳基质组成，以%（/）表示为：蛋白质（10.78±0.08）、脂肪（7.59±0.03）、干物质（25.64±0.13）、灰分（2.81±0.02）和乳糖（3.16±0.04）。基质WCPSTC中两种益生菌培养物的活菌数均保持在10CFU/g以上。这一发现至关重要，因为它证明了益生菌、柠檬酸盐和百里香精油可以结合起来，以延长乳制品的保质期并提高其功能价值。所有基质的pH值在储存期间均下降，但只有基质WCPSTC的pH值保持在5.0以上。结果表明，在不影响其化学、微生物或感官稳定性的情况下，开发一种包含乳制品副产品SCWP的益生菌乳清奶酪是可行的。
