Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116398 - 116398
Published: April 1, 2025
Language: Английский
Journal of Food Science and Technology, Journal Year: 2025, Volume and Issue: 62(3), P. 433 - 452
Published: Jan. 15, 2025
Language: Английский
Citations
0
Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 463 - 463
Published: Feb. 1, 2025
Cow’s milk contains A1- and A2-β-caseins. The breakdown of A1-β-casein produces β-casomorphin-7 (BCM-7), a peptide with opioid-like properties that is associated health aspects. In addition, A2-β-casein have different technological properties. aim the present study was to investigate whether cheese produced from homozygous A1A1 A2A2 cows varies in terms its physicochemical parameters BCM-7 concentration. These were analyzed during initial processing, six weeks ripening 84 days storage, including additional microbiological analyses storage period. pH values cheeses higher than those beginning production until starter culture bacteria added. yellowness lower salt bath treatment. Water activity, lightness, hardness, fat, protein, NaCl dry matter content, as well color parameters, not affected by β-casein genotype. concentrations after pressing ripening. We found mainly comparable quality characteristics slightly levels cheeses. From this point view, both varieties are equally suitable for production.
Language: Английский
Citations
0
Food Control, Journal Year: 2025, Volume and Issue: unknown, P. 111194 - 111194
Published: Feb. 1, 2025
Language: Английский
Citations
0
Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 805 - 805
Published: Feb. 26, 2025
The Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches applying principles while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electric fields (PEF), ultra-violet (UV), visible light (VL), are among most promising methods that effectively control microbial growth preserving nutritional functional properties of cheese. Protective cultures, postbiotics, bacteriophages represent microbiological strategies natural alternatives conventional preservatives. Another efficient approach involves plant extracts, which contribute control, enhance functionality potential health benefits. Edible coatings, either alone or combined with other methods, also show applications. Despite these advantages, several challenges persist: higher costs production technical limitations, possible shorter shelf-life, regulatory challenges, absence standardized definitions compliance complexities. Further research is needed develop refine formulations, especially regarding bioactive peptides, sustainable packaging, advanced techniques. Addressing will be essential expanding availability ensuring product quality acceptance.
Language: Английский
Citations
0
International Journal of Food Microbiology, Journal Year: 2025, Volume and Issue: 434, P. 111158 - 111158
Published: March 18, 2025
Language: Английский
Citations
0
International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101186 - 101186
Published: April 1, 2025
Language: Английский
Citations
0
Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1509 - 1509
Published: April 25, 2025
Serpa cheese, a Portuguese Protected of Denomination Origin (PDO) known for its unique sensory attributes, is made from the raw milk native sheep. In this preliminary work, ten samples cheese were submitted evaluation performed by an expert panel in laboratory accredited according to ISO 17025 parameters, and panelists classified cheeses based on texture, taste odor scores, accordance with specifications classification type cheese. All analyzed SPME-GC-MS. Following exploratory unsupervised multivariate analysis, supervised analysis partial least squares—discriminant (PLS-DA), associated relative percent area identified volatiles attributed panel. Among 144 compounds putatively identified, there was pattern compound distribution some them, such as acetoin, diacetyl, 2,3-butanediol, leaning toward high while other compounds, ethyl caprate, capric acid, 3-methylindole, more rated low score. Despite reduced number that may have imposed restrictions conclusions drawn, clear trend volatiles’ distribution, allowing us identify, higher correlation loadings, potential candidates quality. This study presents, first time, overview are present PDO be responsible positive or negative
Language: Английский
Citations
0
Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116398 - 116398
Published: April 1, 2025
Language: Английский
Citations
0