naa a22 4500 510727204 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-1029-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1029-9 Influence of Acidification Method on Composition, Texture, Psychrotrophs, and Lactic Acid Bacteria in Minas Frescal Cheese [Elektronische Daten] [João Dagostin, Danielle Carpine, Maria Masson] The suitability of carbon dioxide (CO2) addition to milk for the manufacture of rennet-coagulated Minas Frescal cheeses was evaluated. The objectives of this work were to evaluate the influence of milk carbonation on Minas Frescal textural, microbiological, and physicochemical parameters as a method of acidification. A control (pH 6.8), two CO2-treated, and two lactic acid-treated (pH 6.4 and 6.0) cheeses were produced and evaluated. Milk preservation promoted the multiplication of lactic acid bacteria in cheeses produced by both processes. The use of lower pH milk showed higher effectiveness over psychrotrophs, proteolytic, and lipolytic psychrotroph counts on the first days of storage, extending the lag phase. From 12days on this pH, inhibition effect over psychrotrophs was severely reduced, especially in CO2-treated cheeses, where a difference of 1.52 log (day 4) was reduced to 0.23 log (day 12) when comparing treatments of pH 6.0 to 6.4. Cheeses produced with CO2 showed higher hardness, regardless of pH. Moisture and pH decreased with time due to syneresis and the production of lactic acid, respectively. Significant differences were found in fat, protein, and ash contents. Cheeses treated with CO2 showed higher protein/fat proportions. According to the results of this work, CO2-treated thermized milk can be satisfactorily used in the manufacture of Minas Frescal cheese, showing psychrotroph inhibition equivalent to that with added lactic acid and improved hardness. Springer Science+Business Media New York, 2012 Acidification nationallicence CO2 nationallicence Texture nationallicence Psychrotrophs nationallicence Lactic acid bacteria nationallicence Minas Frescal cheese nationallicence CAC : Minas Frescal cheese made of CO2 acidified milk nationallicence LAC : Minas Frescal cheese made of lactic acid acidified milk nationallicence CC : Control nonacidified Minas Frescal cheese nationallicence PC : Psychrotrophic counts nationallicence PP : Proteolytic psychrotrophic counts nationallicence LP : Lipolytic psychrotrophic counts nationallicence LC : Lactic acid bacteria counts nationallicence TPA : Texture profile analysis nationallicence Dagostin João Post-Graduation Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, 81531-990, Curitiba, Paraná, Brazil aut Carpine Danielle Post-Graduation Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, 81531-990, Curitiba, Paraná, Brazil aut Masson Maria Post-Graduation Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, 81531-990, Curitiba, Paraná, Brazil aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3017-3028 1935-5130 6:11<3017 2013 6 11947 https://doi.org/10.1007/s11947-012-1029-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1029-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dagostin João Post-Graduation Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, 81531-990, Curitiba, Paraná, Brazil aut NATIONALLICENCE 700 1- Carpine Danielle Post-Graduation Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, 81531-990, Curitiba, Paraná, Brazil aut NATIONALLICENCE 700 1- Masson Maria Post-Graduation Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, 81531-990, Curitiba, Paraná, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3017-3028 1935-5130 6:11<3017 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer