<b><span style="font-family:;" "="">Introduction<span>:</span></span></b><span><i><span style="font-family:;" "=""&g...<b><span style="font-family:;" "="">Introduction<span>:</span></span></b><span><i><span style="font-family:;" "=""> Pergularia tomentosa</span></i></span><span><span style="font-family:;" "=""> is a saharan spontaneous plant belonging to <i>Asclepiadacea </i>family. It has several medicinal properties and uses in the human food as an auxiliary in cheese-making. The purpose of this study is the extraction of the coagulant enzymatic system (C.E.S) from the plant dried leaves and its use in the preparation of fresh cheese. <b>Materials & Methods</b></span></span><span><b><span style="font-family:;" "="">: </span></b></span><span><span style="font-family:;" "="">The determination of the coagulant activity was carried out on a skimmed</span></span><span><span style="font-family:;" "=""> milk <span>powder by Berridge’s method. Cow’s milk used for coagulant strength</span> deter<span>mination and cheese-making. Proteolytic activity</span></span></span><span><span style="font-family:;" "="">. </span></span><span><span style="font-family:;" "="">The chemical </span></span><span><span style="font-family:;" "="">determinations <span>of raw milk were carried out according to AFNOR analysis methods. A</span> descriptive sensory evaluation was performed to determine the organoleptic pro<span>perties of the produced cheese. The proteolytic activity was determined b</span>y measuring the aspartyl-protease units. <b>Results:</b> The main results of the phy<span>sico-chemical characterization show that its coagulant activity (R.U mL<sup>-1</sup>)</span> was 97.19 ± 4.67, coagulant strength (SU) was 230.05 ± 0.37, proteolytic activity (μg<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">·</span>mL<sup>-1</sup>) was 0.33 ± 0.04 and coagulant activity/proteolytic activity ratio was <span>294.51. For the cheese made, it has presented the following results</span></span></span><span><span style="font-family:;" "=""> </span></span><span><span style="font-family:;" "="">as %</span></span><span><span style="font-family:;" "=""> (g/100g): <span>titrable acidity 0.80 ± 0.005, total dry extract 30.48 ± 1.490, fat 2</span></span></span><span><span style="font-family:;" "="">.</span></span><span><span style="font-family:;" "="">32 ± 0.02, fresh </span></span><span><span style="font-family:;" "="">yield 11.5 ± 0</span></span><span><span style="font-family:;" "="">.</span></span><span><span style="font-family:;" "="">09, dry yield 30.06 ± 0.05. Moreover, sensory analysis results<span> showed that fresh cheese prepared from <i>Pergularia tomentosa</i> dried</span> <span>leaves diluted enzymatic extract filtrate was characterized by whitish color</span><span>, smooth texture, with acceptable and satisfying lactic taste. <b>Conclusion:</b> The plant enzymatic system studied could be added to the list of plant rennet substitutes and, thus, contribute</span></span></span><span><span style="font-family:;" "="">s</span></span><span><span style="font-family:;" "=""> to the manufacture of enzymatic coagula</span></span><span><span style="font-family:;" "="">tion cheese.</span></span><span></span><span style="font-family:;" "=""></span>展开更多
Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evalu...Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as： （1） lyophilized probiotic added to cheese curd and （2） by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 ℃. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps, lactis, coliforms at 30 ℃ and 45 ℃. Affective sensory test was conducted for two different cheese samples （with probiotic and with probiotic and prebiotic） as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 ℃ and 45 ℃ in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.展开更多
The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was ...The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then analyzed by GC-MS;24 components of clove essential oil were identified. Eugenol was the major component (57.66%). Its antimicrobial properties against <i>E. coli</i>, <i>Salmonella</i> <i>enteritidis</i> and <i>Staphylococcus</i><span> <i>aureus</i></span>, were evaluated by disc diffusion method<span> </span>and minimal inhibitory concentration (MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay method. An optimum content of CEO (0.37%) was calculated by mixing plan carried out by Expert design software and then added to studied cheese. The responses, fixed from the beginning, for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC<sub>50</sub>), taste and odor intensity and global appreciation. The results found on the cheese supplemented with the optimum content of CEO showed antioxidant activity (IC<sub>50</sub> = 0.146) was relatively important compared to conventional cheese (IC<sub>50</sub> = 0.477). In fact, the incorporation of CEO in cheese may strongly improve its oxidative stability. Cheese antioxidant activity was not affected during the storage period for 13 days. Results showed also that the fresh double cream cheese could be stored at refrigerated temperature with good taste and odor during the period of 13 days due to antimicrobial properties given by CEO, that suggest lengthening its shelf life.展开更多
文摘<b><span style="font-family:;" "="">Introduction<span>:</span></span></b><span><i><span style="font-family:;" "=""> Pergularia tomentosa</span></i></span><span><span style="font-family:;" "=""> is a saharan spontaneous plant belonging to <i>Asclepiadacea </i>family. It has several medicinal properties and uses in the human food as an auxiliary in cheese-making. The purpose of this study is the extraction of the coagulant enzymatic system (C.E.S) from the plant dried leaves and its use in the preparation of fresh cheese. <b>Materials & Methods</b></span></span><span><b><span style="font-family:;" "="">: </span></b></span><span><span style="font-family:;" "="">The determination of the coagulant activity was carried out on a skimmed</span></span><span><span style="font-family:;" "=""> milk <span>powder by Berridge’s method. Cow’s milk used for coagulant strength</span> deter<span>mination and cheese-making. Proteolytic activity</span></span></span><span><span style="font-family:;" "="">. </span></span><span><span style="font-family:;" "="">The chemical </span></span><span><span style="font-family:;" "="">determinations <span>of raw milk were carried out according to AFNOR analysis methods. A</span> descriptive sensory evaluation was performed to determine the organoleptic pro<span>perties of the produced cheese. The proteolytic activity was determined b</span>y measuring the aspartyl-protease units. <b>Results:</b> The main results of the phy<span>sico-chemical characterization show that its coagulant activity (R.U mL<sup>-1</sup>)</span> was 97.19 ± 4.67, coagulant strength (SU) was 230.05 ± 0.37, proteolytic activity (μg<span style="font-family:Verdana, Helvetica, Arial;white-space:normal;background-color:#FFFFFF;">·</span>mL<sup>-1</sup>) was 0.33 ± 0.04 and coagulant activity/proteolytic activity ratio was <span>294.51. For the cheese made, it has presented the following results</span></span></span><span><span style="font-family:;" "=""> </span></span><span><span style="font-family:;" "="">as %</span></span><span><span style="font-family:;" "=""> (g/100g): <span>titrable acidity 0.80 ± 0.005, total dry extract 30.48 ± 1.490, fat 2</span></span></span><span><span style="font-family:;" "="">.</span></span><span><span style="font-family:;" "="">32 ± 0.02, fresh </span></span><span><span style="font-family:;" "="">yield 11.5 ± 0</span></span><span><span style="font-family:;" "="">.</span></span><span><span style="font-family:;" "="">09, dry yield 30.06 ± 0.05. Moreover, sensory analysis results<span> showed that fresh cheese prepared from <i>Pergularia tomentosa</i> dried</span> <span>leaves diluted enzymatic extract filtrate was characterized by whitish color</span><span>, smooth texture, with acceptable and satisfying lactic taste. <b>Conclusion:</b> The plant enzymatic system studied could be added to the list of plant rennet substitutes and, thus, contribute</span></span></span><span><span style="font-family:;" "="">s</span></span><span><span style="font-family:;" "=""> to the manufacture of enzymatic coagula</span></span><span><span style="font-family:;" "="">tion cheese.</span></span><span></span><span style="font-family:;" "=""></span>
文摘Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as： （1） lyophilized probiotic added to cheese curd and （2） by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 ℃. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps, lactis, coliforms at 30 ℃ and 45 ℃. Affective sensory test was conducted for two different cheese samples （with probiotic and with probiotic and prebiotic） as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 ℃ and 45 ℃ in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.
文摘The present study was a potential application of Clove Essential Oil (CEO) in industrial fresh double cream cheese in order to lengthen its conservation and to improve its antioxidant potential. In this work, CEO was extracted by hydro distillation, and then analyzed by GC-MS;24 components of clove essential oil were identified. Eugenol was the major component (57.66%). Its antimicrobial properties against <i>E. coli</i>, <i>Salmonella</i> <i>enteritidis</i> and <i>Staphylococcus</i><span> <i>aureus</i></span>, were evaluated by disc diffusion method<span> </span>and minimal inhibitory concentration (MIC). As for, the antioxidant activity of CEO was evaluated by DPPH assay method. An optimum content of CEO (0.37%) was calculated by mixing plan carried out by Expert design software and then added to studied cheese. The responses, fixed from the beginning, for this mixing plan were: minimum inhibitory concentration (MIC), antioxidant activity (IC<sub>50</sub>), taste and odor intensity and global appreciation. The results found on the cheese supplemented with the optimum content of CEO showed antioxidant activity (IC<sub>50</sub> = 0.146) was relatively important compared to conventional cheese (IC<sub>50</sub> = 0.477). In fact, the incorporation of CEO in cheese may strongly improve its oxidative stability. Cheese antioxidant activity was not affected during the storage period for 13 days. Results showed also that the fresh double cream cheese could be stored at refrigerated temperature with good taste and odor during the period of 13 days due to antimicrobial properties given by CEO, that suggest lengthening its shelf life.
