Effect of the incorporation of salted additives on probiotic whey cheeses

• Published in: Food bioscience Vol. 10; pp. 8 - 17
• Main Authors: Madureira, Ana Raquel, Soares, José C., Pintado, Manuela E., Gomes, Ana M.P., Freitas, Ana Cristina, Xavier Malcata, F.
• Format: Journal Article
• Language: English
• Published: 01.06.2015
• Subjects: additives; biochemical pathways; cattle; cell viability; ewe milk; glycolysis; heat treatment; herbs; lactic acid; Lactobacillus casei; lactose; probiotics; proteolysis; sheep; storage time; texture; whey; whey cheeses; whey protein; xanthan gum

The research effort described here has focused on incorporation of Lactobacillus casei, in whey protein matrices, in the presence of selected salty additives. Those matrices were produced via thermal processing of a combination of either ovine or bovine whey (or a mixture thereof) with ovine milk, a...