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The aim of this study was to determine the changes in free fatty acids and amino acids during storage of synbiotic microcapsule-added goat cheeses and determine the effect of microencapsulation on these changes during storage. Another objective was also to determine the effects of probiotics and synbiotics (probiotic + prebiotics) added in free form during the production of white goat cheese on amino acid and fatty acid values. In the study, three types of microcapsules including probiotic bacteria (Lacticaseibacillus casei and Bifidobacterium longum), probiotic + fructooligosaccharide (FOS), and probiotic + inulin containing microcapsules were prepared and cheeses were produced using these microcapsules. Cheese samples were stored at +4 °C for 180 days and the amino acids and free fatty acid content of the cheeses were determined during the storage period. The saturated fatty acid with the highest ratio in goat cheeses was palmitic acid (C16 ) whereas the unsaturated fatty acid with the highest ratio was determined as oleic acid (C18:1 ). At the end of ripening, the amino acid with the highest amount was glutamic acid in cheese samples, followed by leucine, proline, aspartic acid, and lysine, respectively. It has been determined that inoculation of probiotic cultures, either in free or microencapsulated form, into cheese milk positively influences the total amino acid and fatty acid levels. The addition of inulin along with probiotics on the 180th day of storage was effective in amino acid formation compared to cheeses with free FOS added. It could also be concluded that the addition of free or microencapsulated FOS was effective in the formation of free fatty acids. In addition, regardless of the used form (free or microcapsules), inulin was more effective in amino acid formation. © 2022, Hrvatska Mljekarska Udruga. All rights reserved., Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, TÜBİTAK: TÜBİTAK TOVAG 108O039, This work was supported by the Scientific and Technological Research Council of Turkey (TÜBİTAK), Grant No: TÜBİTAK TOVAG 108O039.

The purpose of this study was to determine for the first time the microbiota in artisanal-type and industrial-type Gidotyri cheeses and investigate the influence of the cheese-making practices on their composition using culture-independent techniques. The microbiota present in artisanal with commercial starters (Artisanal_CS, n = 15), artisanal with in-house starters (Artisanal_IHS, n = 10) and industrial (Ind., n = 9) Gidotyri cheese samples were analyzed using a targeted metagenomic approach (16S rRNA gene). The Ind. Gidotyri cheese microbiota were less complex, dominated by the Streptococcaceae family (91%) that was more abundant compared to the artisanal Gidotyri cheeses (p < 0.05). Artisanal cheeses were more diverse compositionally with specific bacterial species being prevalent to each subtype. Particularly, Loigolactobacillus coryniformis (OTU 175), Secundilactobacillus malefermentans (OTU 48), and Streptococcus parauberis (OTU 50) were more prevalent in Artisanal_IHS cheeses compared to Artisanal_CS (p ≤ 0.001) and Ind. (p < 0.01) Gidotyri cheeses. Carnobacterium maltaromaticum (OTU 23) and Enterobacter hormaechei subsp. hoffmannii (OTU 268) were more prevalent in Artisanal_CS cheeses compared to Artisanal_IHS cheeses (p < 0.05) and Ind. cheeses (p < 0.05). Hafnia alvei (OTU 13) and Acinetobacter colistiniresistens (OTU 111) tended to be more prevalent in Artisanal_CS compared to the other two cheese groups (p < 0.10). In conclusion, higher microbial diversity was observed in the artisanal-type Gidotyri cheeses, with possible bacterial markers specific to each subtype identified with potential application to traceability of the manufacturing processes’ authenticity and cheese quality.

La elaboración de quesos artesanales de cabra es una actividad preponderante e histórica en el valle de Amblayo (Salta, Argentina). Los productores familiares conservan formas tradicionales de elaboración, y el producto cuenta con un significativo mercado en crecimiento. Sin embargo, ciertas prácticas y condiciones de elaboración no condicen en su totalidad con los requerimientos que exige la normativa para comercializar formalmente. En consonancia, elaboradores locales junto a organismos técnicos, trabajan en el desarrollo y adaptación de tecnologías para mejorar la productividad, asegurar la inocuidad y acercar el marco legal a la elaboración artesanal. Actualmente, se destaca el diseño e implementación de salas queseras familiares, de pequeña escala, respetando la modalidad integrada de tambo-quesería. Este planteo contrasta y, en parte, es resultado del aprendizaje que conllevó la experiencia de instalar en territorio, una planta elaboradora de quesos de mediana escala, “Cooperativa Sol de Amblayo”, que implicó importante inversión de fondos para el gobierno provincial y nacional, pero que no logró cumplir con los objetivos productivos ni comerciales propuestos. El presente estudio analiza los marcos tecnológicos que se ponen en juego en ambos modelos planteados: salas familiares artesanales vs planta elaboradora industrializada, como aporte a la discusión sobre las implicancias de la transferencia tecnológica, y sobre la responsabilidad de los organismos técnicos al respecto. El ajuste de prácticas de elaboración a las normas de comercialización de alimentos, exige cambios que ponen en cuestión no sólo prácticas tradicionales y artesanales, sino la sustentabilidad misma de estos sistemas, planteando la necesidad de considerar e integrar elementos de naturaleza diversa. A elaboração de queijos artesanais de cabra é uma atividade histórica e preponderante no Vale de Amblayo (Salta, Argentina). Os produtores familiares mantêm formas tradicionais de processamento e o produto tem um mercado em crescimento significativo. No entanto, certas práticas e condições de fabricação não cumprem totalmente os requisitos exigidos pelos regulamentos para comercializar formalmente. Destaca-se que processadores locais e organizações técnicas trabalham no desenvolvimento e adaptação de tecnologias para melhorar a produtividade, garantir a segurança e aproximar o quadro jurídico da elaboração artesanal ao comércio. Atualmente, destaca-se o design e a implementação de lojas de queijos familiares de pequena escala, respeitando a fábrica integrada de queijos de tambor. Essa abordagem contrasta e, em parte, é o resultado de um aprendizado que levou à experiência de instalar no território uma planta de processamento de queijo de média escala, a “Cooperativa Sol de Amblayo”, que envolveu investimentos significativos de fundos para o governo provincial e nacional, mas que não cumpriram os objetivos produtivos ou comerciais propostos. O presente estudo analisa as estruturas tecnológicas que são colocadas em jogo nos dois modelos propostos: salas familiares artesanais versus usinas de processamento industrializadas, como uma contribuição para a discussão sobre as implicações da transferência tecnológica e sobre a responsabilidade de agências técnicas a esse respeito. O ajuste das práticas de processamento aos padrões de comercialização de alimentos requer mudanças que questionem não apenas as práticas tradicionais e artesanais, mas também a sustentabilidade desses sistemas, aumentando a necessidade de considerar e integrar elementos de natureza diversa. IPAF NOA Fil: Chavez, Maria Florencia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Investigación y Desarrollo Tecnológico para la Agricultura Familiar Región NOA; Argentina Fil: Müller, Ana. Consultora para Py FONTAGRO; Argentina

In this study, synbiotic goat cheese was obtained by adding free and microencapsulated probiotic bacteria and prebiotics to goat milk. Three types of microcapsules containing Lacticaseibacillus casei and Bifidobacterium longum, fructooligosaccharide and inulin were obtained and these microcapsules were added during the cheese production process. In synbiotic microcapsule added goat cheese, changes in volatile aroma substances and sensory properties during storage (180 days at +4 degrees C) and the effect of microencapsulation on these changes were determined. Most of the aroma compounds determined during storage in goat cheeses are alcohols and acids, and it is seen that the use of probiotic supplement culture increases the number of aroma compounds in cheese. It was determined that sensory properties of goat cheese are not affected by the use of probiotic supplements, prebiotics, and microencapsulation and was appreciated by the panelists., Scientific and Technological Research Council of Turkey (TuBITAK) [TuBITAK TOVAG 108O039], This work was supported by the Scientific and Technological Research Council of Turkey (TuBITAK) , Grant No: TuBITAK TOVAG 108O039.

Inflammatory Bowel Diseases (IBD) is characterized by a deregulated immune response. Probiotics are able to modulate the intestinal microbiota and regulating inflammatory responses. This study evaluated the effect of pretreatment of Lactobacillus rhamnosus EM1107, isolated (EM1107) or added to goat cheese (LRC), on acetic acid-induced colitis in rats. EM1107 or LRC had a protective effect on intestinal inflammation, with the improvement of disease activity index and macroscopic damage caused by inflammation. It also reduced myeloperoxidase, TNF-α, IL-1β colonic levels and improved oxidative stress. The histological evaluation confirmed the beneficial effect in colonic tissue preservation. Intestinal immunohistochemical analysis revealed down-regulation of IL-17, NF-κB p65, MMP-2, MMP-9, and iNOS expression, up-regulation of SOCs-1, ZO-1 and MUC-2, which are important intestinal mucosal barrier proteins. These results suggest that Lactobacillus rhamnosus EM1107 alone or added to goat cheese exerts a preventive effect against acetic acid-induced damage and may be an alternative to human IBD.

The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26 log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors. © 2017 Society of Dairy Technology

Resumo: Os produtores de queijo de cabra têm demandado por novas tecnologias para diversificar a oferta de produtos derivados do leite caprino, visando o aumento de seu consumo. Em virtude disso, o objetivo deste estudo foi avaliar, em três capitais brasileiras, a aceitação sensorial de diferentes queijos de leite de cabra, cuja caracterização sensorial foi feita pelo método check-all-that-apply (CATA). Para isso, foram elaborados três diferentes queijos de leite de cabra, dos quais duas variedades do tipo coalho e um probiótico cremoso. Na elaboração de um dos queijos tipo coalho, foi incorporado o óleo de pequi ? fruta com alto teor de ácidos graxos insaturados, carotenoides e antioxidantes ?, o outro queijo coalho foi maturado e defumado, o que lhe confere cor amarela e sabor característico defumado. O queijo cremoso com probiótico foi desenvolvido para atender aos consumidores que demandam por produtos saudáveis e com apelo funcional. A aceitação e a caracterização sensorial dos queijos foram realizadas por meio da aplicação da escala hedônica e do teste check-all-that-apply (CATA). Os resultados indicaram boa aceitação dos três queijos e potencial para a produção e comercialização desses produtos, para atender à demanda tanto de produtores como de consumidores de leite e queijos caprinos. O teste CATA é uma ferramenta promissora para auxiliar o desenvolvimento de produtos lácteos caprinos, quanto às análises de características sensoriais e percepções dos consumidores, e pode contribuir para agregar alto valor e promover a comercialização desse segmento de alimentos. Abstract: Producers of goat cheese have been demanding new technologies to diversify products derived from goat milk, aiming to increase their consumption. Therefore, the objective of this work was to evaluate the sensory acceptance of different types of goat milk cheese in three Brazilian capital cities. The cheese types were subjected to sensory characterization using the check-all-that-apply method (CATA). Three different types of goat milk cheeses were elaborated using two varieties of rennet and a creamy probiotic. One of the coalho type cheese was elaborated with the incorporation of pequi oil (pequi is a fruit with a high content of unsaturated fatty acids, carotenoids, and antioxidants). The other coalho type cheese was matured and smoked, which gaves it a yellow color and a characteristic smoked flavor. The creamy cheese with probiotics was developed to serve consumers demanding healthy products with functional appeal. The sensorial characterization and the acceptance of the cheeses were accomplished through the application of the hedonic scale and the check-all-that-apply test (CATA). The results indicated a good acceptance of the three cheese types and the potential for their production and marketing, which meets the demand of both producers and consumers of milk and goat cheese. The CATA test is a promising tool that helps with the development of goat dairy products for the analysis of sensory characteristics and consumer perceptions, and it can contribute to adding a high value for this food segment marketing. Made available in DSpace on 2021-10-29T02:06:52Z (GMT). No. of bitstreams: 1 ART21053.pdf: 2141997 bytes, checksum: b71180602f92052c169e46ecf360d334 (MD5) Previous issue date: 2021 Título em inglês: Sensory characteristics and acceptance of caprine cheese as an incentive to the consumption of goat milk products in Brazil.

Milk clotting enzyme (MCE) of Moringa oleifera from prepared seed cake (PSC) dissolved in acetate buffer pH 5.0 recorded the highest activity compared to other samples, as well as 20–40% saturation of ammonium sulfate precipitated MCE with 28.20% yield and 1.01 purification fold. The proteolytic activity (PA) of crude MCE from Moringa oleifera PSC was higher than those of partial purified MCE with 180.81 and 155.47 as MCA/PA ratio, respectively. PSC moringa MCE exhibited their optimal activity at pH 5.0 and 60 °C; it could be capable to coagulate different milk types. Also, goat soft cheeses coagulated with moringa MCE exhibited significantly (p ≤ 0.05) higher levels of water soluble nitrogen content and total sensorial scores than control cheese. It could be concluded that partial purified MCE from Moringa oleifera PSC may prove to be a good candidate in goat cheese production without any appeared defects during their storage period., Highlights • Milk clotting enzyme was purified from moringa waste resulted during oil extraction. • Purified milk clotting enzyme from moringa waste could be used as calf substitute. • Moringa milk clotting enzyme could be used as a coagulant for different milk types. • No bitterness appeared in goat cheese coagulated with moringa milk clotting enzyme., Moringa, Calf rennet substitute, Goat cheese, Plant coagulant, Plant waste.

Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (p &lt, 0.001) occurred while elasticity decreased simultaneously (p &lt, 0.001). The internal lightness value decreased significantly (p &lt, 0.001), while yellowness increased (p &lt, 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p &lt, 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp, and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses&rsquo, physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhibitory effects of this strain against pathogenic bacteria in goat Coalho cheese during refrigerated storage. After in vitro digestion, no change in viable cell count of L . rhamnosus (6.75 log CFU/g) was observed compared with the count before simulation (6.53 log CFU/g). Against Staphylococcus aureus , L . rhamnosus exhibited inhibition rates of 1.55%, 1.7% and 21.66% at 7, 14 and 21 days of storage, respectively. Furthermore, against Salmonella Enteritidis, the inhibition rates were 4.36%, 5.33% and 5.51% at 7, 14 and 21 days of storage, respectively and against Listeria monocytogenes , the inhibition rates were 2.62%, 1.57% and 10.23% at 7, 14 and 21 days of storage, respectively. Against Escherichia coli , L . rhamnosus showed inhibition rate of 7.98% at 7 days of storage and no inhibitory effects at 14 and 21 days. The results indicate that goat Coalho cheese has a protective effect on the viability of L . rhamnosus EM1107 during artificial digestion. In addition, this strain could be used as a protective culture to delay the growth of pathogenic bacteria, particularly S . aureus and L . monocytogenes .

WOS: 000431926200011, The effects of probiotic cultures including Enterococcus faecium, Bifidobacterium bifidum, Lactobacillus paracasei subsp. paracasei and prebiotics including inulin, oligofructose and their blends on fatty acid and organic acid compositions of goat-milk white cheese were examined throughout 90-day storage period. Goat-milk cheeses were produced in an industrial plant following the standard production procedure for white cheeses, with some modifications. The highest value of saturated and unsaturated fatty acids in experimental cheeses were found be palmitic acid (C16) and oleic acid (C18: 1) respectively. The most abundant organic acid among all experimental samples was lactic acid whereas the lowest one was acetic acid. The results indicated that the probiotic culture type and the percentage of prebiotic added to goat milk effected fatty and organic acid contents of goat-milk white cheeses at different levels., Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG 106O763], We would like to express our gratitude for the financial support of this work to The Scientific and Technological Research Council of Turkey Project Number: TOVAG 106O763.

The aim of this work was to evaluate the impact of the addition of two lactic acid bacteria (LAB) strains, namely Lactobacillus casei-VC199 and Enterococcus lactis-BT161, on the composition of goat cheese at 30 and 60 d of ripening. In the metabolite and lipid profiles, as determined by 1H NMR spectroscopy, we found the primary products of lipolysis: free fatty acids (FFA) and diacylglycerols; of glycolysis: organic acids; and of proteolysis: free amino acids (FAA). The cheese volatilome, monitored over the ripening period by SPME-CG-MS, indicates the mechanism by which these primary metabolic products are converted to flavor compounds. Principal Component Analysis (PCA) suggests that the two LAB strains differently affect the metabolite and volatile compound content of the cheeses, the difference being the greatest at 60 d of cheese ripening. Cheese produced with Lb. casei had greater quantities of FAA, FFA, and organic acids than E. lactis cheese. The volatilome of samples inoculated with E. lactis was characterized by higher ketone content, while Lb. casei produced more acids and esters. The results of this work highlight the potential and complementarity of NMR and SPME-GC-MS analytical techniques to investigate the impact of LAB on cheese compositional characteristics.

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 &deg, C, 10 min) cow&rsquo, s and goat&rsquo, s milk, pretreated with chymosin at a low temperature (4 &deg, C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow&rsquo, s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat&rsquo, s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow&rsquo, s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

The supplementation of vegetable oils in the diets of dairy goats may enhance to improve nutritional and sensory qualities of goat milk and cheese. Cheese was made from milk of crossbred Saanen×French Alpine goats fed diets containing 4% vegetable oils (faveleira oil, sesame oil or castor oil), and physicochemical parameters, texture profile, colour and fatty acids of the goat cheeses were analysed. The sensory attributes of the goat cheese were analysed using quantitative descriptive analyses. The cheeses exhibited similar physicochemical and sensory attributes (P≥0.05) regardless of the animals’ diets. For cheeses made from the milk of goats fed sesame oil, the hardness was lower, and the cheeses were softer than the control (P

The growing interest in the development of strategies for improving the fatty acid composition of dairy products with potential health benefits is a challenge for the industry. A goat cheese naturally enriched in conjugated linoleic acid (CLA) and omega-3 was elaborated using milk from goats fed a supplement based on extruded linseed. Diet induced a linear increase in unsaturated fatty acids percentages at the expense of saturated fatty acids. Thus, the content of the omega-3 was 5-fold higher in enriched cheese (EC) than in control cheese (CC). A sizeable enhancement was also found in the concentration of CLA as well as of its precursor, trans-vaccenic acid. As the level of omega-6 remained almost unaffected, the n-6/n-3 ratio was reduced 7 fold. Besides, a reduction in the cholesterol content and a higher level of sphingomyelin also occurred in the EC. In conclusion, goat diet supplementation seems to improve the nutritional value of the traditional cheese without significant variations in its texture and sensory quality during storage. Thus, this study demonstrates that naturally enriched goat cheese in CLA and omega-3 can meet quality standards with a consistent bioactive lipid pattern for a large human clinical trial focusing on overweight and obese subjects., This study was financially supported by LODYN S.L. through the Centre for the Development of Industrial Technology (CDTI) project of the Ministry of Economy and Competitiveness (REF.: IDI-20130574). This work was also financially supported by the project AGL 2014-56464.

Summary This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50 days ripened cheese had 15.32 g/100 g of water-soluble nitrogen, 8.1 g/100 g of TCA-soluble nitrogen and 2.69 g/100 g of PTA-SN), intensive proteolysis of αs2-CN during initial 10 days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40 days, slow but continual decrease of β-CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.

Changes in composition, nitrogen fractions, fats, casein breakdown characteristics, and microbial flora were studied in Majorero cheese over a 3-mo ripening period. Retention of Ca (90.8%) and P (75.1%) in the cheese was high. The water-soluble N and NPN contents were high at the start of ripening and remained high throughout the study period. After 3 mo of ripening, breakdown of αs and β -caseins attained 76.7 and 26.1%, respectively, and the total FFA content was 31,984 mg/kg. Lactic streptococci (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) were the major contributors to the microbial flora during ripening. Lactobacillus species present were Lactobacillus plantarum and Lactobacillus casei. Leuconostoc species present were Leuconostoc paramesenteroides and Leuconostoc mesenteroides. Fecal streptococci (Streptococcus faecalis var. liquefaciens and S. faecalis var. faecalis), Micrococcaceae, coliforms, molds, and yeasts decreased gradually over the ripening period., The authors wish to acknowledge the fmancial support for these research projects: (ALl 88-0222 granted by the Comision IntereministeriaI de Ciencia y Tecnologia and VI/4741184 - EN(pREC-1083) Contract Number 20111) granted by the European Economic Community.