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EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE ( LACTOBACILLUS RHAMNOSUS) DURING RIPENING.

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Title: EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE ( LACTOBACILLUS RHAMNOSUS) DURING RIPENING.
Authors: VALDUGA, EUNICE1, RAUBER, FERNANDA FÁTIMA1, GHISLENI, CILDA PICCOLI1, TIGGEMANN, LÍDIA1, COLET, ROSICLER1, TREICHEL, HELEN1, CICHOSKI, ALEXANDRE JOSÉ1
Source: Journal of Food Process Engineering. Apr2012, Vol. 35 Issue 2, p209-221. 13p. 1 Diagram, 2 Charts.
Subjects: Cheese microbiology, Dairy products analysis, Nitrogen compounds, Plant fibers, Gelatin, Lactobacillus, Bacterial cultures, Food additives, Proteolysis
Abstract: ABSTRACT The present study aimed to evaluate the effects of the addition of the gelatin, the wheat fiber and the Lactobacillus rhamnosus in the proteolysis of the light Prato-type cheese during ripening (60 days). The total nitrogen values differed significantly (P < 0.05), with the decrease in casein nitrogen conten and showed a significant increase in amoniacal nitrogen, aminoacid nitrogen, total soluble nitrogen and nonprotein nitrogen (NNP) content, indicating the occurrence of proteolysis. The addition of probiotic culture (L. rhamnosus) in storage for 30 and 60 days over the NNP fraction presented a positive effect in the NNP fraction. PRACTICAL APPLICATIONS The industry of functional food has been increasingly exploiting new processes and broadening the diversity of product offerings, in consequence of the increasing interest of consumers towards their health, leading to the search of food that is not only healthy but also capable of preventing disease. The popularity of functional food containing probiotic is increasing in developed countries because of advances in the development of new products, resulting in the incorporation of probiotic to dairy products as well as to beverages, cereals and even to meet products. The literature is scarce in information regarding the employment of gelatin, wheat fiber and probiotic into dairy products, especially cheese. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE ( LACTOBACILLUS RHAMNOSUS) DURING RIPENING.
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  Data: ABSTRACT The present study aimed to evaluate the effects of the addition of the gelatin, the wheat fiber and the Lactobacillus rhamnosus in the proteolysis of the light Prato-type cheese during ripening (60 days). The total nitrogen values differed significantly (P &lt; 0.05), with the decrease in casein nitrogen conten and showed a significant increase in amoniacal nitrogen, aminoacid nitrogen, total soluble nitrogen and nonprotein nitrogen (NNP) content, indicating the occurrence of proteolysis. The addition of probiotic culture (L. rhamnosus) in storage for 30 and 60 days over the NNP fraction presented a positive effect in the NNP fraction. PRACTICAL APPLICATIONS The industry of functional food has been increasingly exploiting new processes and broadening the diversity of product offerings, in consequence of the increasing interest of consumers towards their health, leading to the search of food that is not only healthy but also capable of preventing disease. The popularity of functional food containing probiotic is increasing in developed countries because of advances in the development of new products, resulting in the incorporation of probiotic to dairy products as well as to beverages, cereals and even to meet products. The literature is scarce in information regarding the employment of gelatin, wheat fiber and probiotic into dairy products, especially cheese. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1111/j.1745-4530.2010.00582.x
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      – Code: eng
        Text: English
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        PageCount: 13
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    Subjects:
      – SubjectFull: Cheese microbiology
        Type: general
      – SubjectFull: Dairy products analysis
        Type: general
      – SubjectFull: Nitrogen compounds
        Type: general
      – SubjectFull: Plant fibers
        Type: general
      – SubjectFull: Gelatin
        Type: general
      – SubjectFull: Lactobacillus
        Type: general
      – SubjectFull: Bacterial cultures
        Type: general
      – SubjectFull: Food additives
        Type: general
      – SubjectFull: Proteolysis
        Type: general
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      – TitleFull: EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE ( LACTOBACILLUS RHAMNOSUS) DURING RIPENING.
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              Text: Apr2012
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