• The ultrasound power-time regimes of pasteurization improved the microbiological quality of goat cheeses and completely inactivated the coagulase-positive staphylococci. • The curds obtained from milk treated for 6 min at 320 and 881 W suffered an accentuated syneresis process. • The unsaturated fatty acids proportion increased as the intensity of the applied ultrasound regime became more accentuated. • The AI, TI and H/H lipid quality indices were improved by applying of the ultrasound pasteurization regimes. • Goat milk treated with 0.6 % beta-cyclodextrin recorded a cholesterol reduction of 92.1 %.

Developing the nutritional profile of food through the fermentation produced by lactic acid bacteria is part of sustainable development, but it also helps to improve public health. Thus, the objective of the study was to obtain synbiotic juices of fruit origin, which can successfully substitute well-known probiotic dairy products and also be introduced into the diet of vegetarians or people with certain intolerances to animal products. In this regard, two fermented blueberry juices were obtained: NC, using kefir cultures, and NP with Lactobacillus plantarum inoculation. Two more simple blueberry juices were used as controls: NCM, thermostatted at 24 °C and NPM, at 37 °C. The four types of juices were subjected to physicochemical and microbiological analyses. The results show that NP juice is the best substitute from a physicochemical point of view, presenting the highest polyphenol content and the highest DPPH radical scavenging activity even after refrigeration for 5 days. Additionally, the microbiological results of the analyzed juices can recommend these products for industrial production.

The objective of this study was to investigate the possibility of cholesterol elimination from milk using betacyclodextrin at pilot station scale, because there is very little information considering this level of milk processing. ss-cyclodextrin is a nontoxic, edible and chemically stable compound with affinity for nonpolar molecules like cholesterol, giving the opportunity for obtaining food products that can prevent the appearance of cardiovascular diseases. By applying of this procedure, the cholesterol reduction percentage was calculated as approximately 84 %, similar to the values reported by the specialty literature. Except fat and freezing point values, the other parameters values increased with an approximate percentage of 8, indicating a concentration phenomenon due to milk pasteurization. Fat concentration value decreased with 5.9 %, due to the cholesterol inclusion in the betacyclodextrin molecule and its elimination at the bottom of the centrifugal separator. However the variation of the parameters is insignificant, so this process could be considered efficient to be applied at a pilot station level.

The main purpose of the study was to obtain symbiotic juices of fruit origin, which can successfully substitute the well-known symbiotic dairy products and thus be introduced into the diet of vegetarians or people with certain intolerances to animal products. In this regard, 2 fermented blueberries juices were obtained: NC, using kefir cultures and NP with L. plantarum inoculation. In the analysis of these functional products, 2 more simple blueberries juices were used as control products: NCM, thermostated at 24°C and NPM, at 37°C. The 4 types of juices were physicochemical and microbiological evaluated. Thus, it can be concluded that NP juice corresponds the most from the physicochemical point of view, presenting the highest polyphenols content and the highest antioxidant activity after the refrigeration storage of 5 days. Also, the microbiological results of the analyzed juices can recommend these products for industrial production.