Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum-Reference-Cited by-同舟云学术

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

Published:2023-12-14 Issue:24 Volume:12 Page:4474
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Barbosa Idiana de Macêdo¹^ORCID,Anaya Katya²^ORCID,Macêdo Cláudia Souza¹^ORCID,Coelho Robson Rogério Pessoa¹^ORCID,Cipolat-Gotet Claudio³^ORCID,Silva Emerson Gabriel dos Santos Oliveira¹^ORCID,Araújo Nkarthe Guerra¹^ORCID,Chagas Bruna Maria Emerenciano das⁴^ORCID,Oliveira Juliana Paula Felipe de⁵^ORCID,Boari Cleube Andrade⁶^ORCID,Sales Danielle Cavalcanti¹^ORCID,Araújo Emmanuella de Oliveira Moura¹^ORCID,Neves Josemir Araújo⁷^ORCID,Rangel Adriano Henrique do Nascimento¹^ORCID

Affiliation:

1. Academic Unit Specialized in Agricultural, Federal University of Rio Grande do Norte (UFRN), Macaíba 59280-000, RN, Brazil

2. Health Sciences College of Trairi, Federal University of Rio Grande do Norte, Santa Cruz 59200-000, RN, Brazil

3. Department of Veterinary Science, University of Parma, 43121 Parma, Italy

4. Infrastructure Superintendence, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil

5. Rural Health and Technology Center, Federal University of Campina Grande, Patos 58708-110, PB, Brazil

6. Department of Animal Science, Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, MG, Brazil

7. Agricultural Research Company of Rio Grande do Norte, Natal 59062-500, RN, Brazil

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.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/24/4474/pdf

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