Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.

The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: GG and LA5, either individually or combined, and to evaluate the effect of the storage temperature (4 and 12 °C) on their chemical, microbiological, and sensorial characteristics. Three cheese types were made: (i) G: containing GG, (ii) L: containing LA5, and (iii) GL: containing both probiotic strains. Gross composition, pH, microbiological, and sensory characteristics were determined.

Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions.

Spray-dried flaxseed oil microcapsules were produced by designing O/W double-layer emulsions using a whey protein concentrate (WPC) and sodium alginate (SA). The influence of homogenization pressure (5-15 MPa), pH (4-7) and maltodextrin concentration (0.8-7 wt%) on stability of primary and secondary emulsions was investigated, through droplet size and zeta potential measurements.

Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets.

The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant-meals containing 13 g 100 g fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at -20C for 7 days before analysis.

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive.

Lactobacillus fermentum Lf2, an autochthonous strain isolated as a non starter culture in Cremoso cheese, produces high EPS levels (~1g/L) in optimized conditions (SDM broth, pH6.0, 30°C, 72h). Technological (texture profile and rheological analysis) and sensory properties of non-fat yogurts with 300 and 600mg EPS/L were studied at 3 and 25days after manufacture.