Journal
FOOD RESEARCH INTERNATIONAL
Volume 131, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109027
Keywords
Ohmic heating; Minas Frescal cheese; Processing
Categories
Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- Fundacao de Apoio a Pesquisa do Rio de Janeiro (FAPERJ)
- Instituto Federal de Educacao, Ciencia e Tecnologia do Rio de Janeiro (IFRJ)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ)
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The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72-75 degrees 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.
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