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The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacturing of frozen yoghurts. In a first step, natural yoghurts using only goat’s and sheep’s LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical characteristics of ewe’s and goat’s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe’s yoghurts were solid, while goat’s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for that produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than the data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as the main ingredient can be an interesting option to broaden the product portfolio of small/medium scale dairy producers.
Natalí Marnotes; Arona Pires; Olga Díaz; Angel Cobos; Carlos Pereira. Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates. Applied Sciences 2021, 11, 6568 .
AMA StyleNatalí Marnotes, Arona Pires, Olga Díaz, Angel Cobos, Carlos Pereira. Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates. Applied Sciences. 2021; 11 (14):6568.
Chicago/Turabian StyleNatalí Marnotes; Arona Pires; Olga Díaz; Angel Cobos; Carlos Pereira. 2021. "Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates." Applied Sciences 11, no. 14: 6568.
The aim of this study was to determine the impact of microparticulated whey protein (MPWP), used as a fat replacer, on the physicochemical and sensory properties of reduced fat, washed curd, cheese and cheese puffs obtained by vacuum microwave drying (VMD). The physicochemical characteristics of finely ground cheese puffs were also evaluated. Reduced-fat cheese with MPWP addition did not affect most of the characteristics of the cheese and ground puffs. However, its influence on the characteristics of puffs was noted. Reduced-fat cheese without MPWP has proven to be the best raw material to produce microwave vacuum-dried puffs. Finally, this research suggests that vacuum microwave drying can be a promising solution for production of cheese puffs and that finely ground puffs can also be used as potential ingredients in food formulations.
Sylwia Chudy; Agnieszka Makowska; Mirosława Krzywdzińska‐Bartkowiak; Michał Piątek; Marta Henriques; Ana Raquel Borges; David Gomes; Carlos Dias Pereira. The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs. International Journal of Dairy Technology 2021, 1 .
AMA StyleSylwia Chudy, Agnieszka Makowska, Mirosława Krzywdzińska‐Bartkowiak, Michał Piątek, Marta Henriques, Ana Raquel Borges, David Gomes, Carlos Dias Pereira. The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs. International Journal of Dairy Technology. 2021; ():1.
Chicago/Turabian StyleSylwia Chudy; Agnieszka Makowska; Mirosława Krzywdzińska‐Bartkowiak; Michał Piątek; Marta Henriques; Ana Raquel Borges; David Gomes; Carlos Dias Pereira. 2021. "The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs." International Journal of Dairy Technology , no. : 1.
Goat cheese whey is a co-product that comes from goat cheese manufacture. Due to its high organic load, adequate treatment is necessary before its disposal. Additionally, the recent growing interest in caprine products, attributed to their specific nutritional and nutraceutical characteristics, such as the lower allergenicity of their proteins and higher content of oligosaccharides, compared with bovine products, made the recovery of goat cheese whey a challenge. In this study, an integrated process for the recovery of sweet goat whey components was carried out. It includes filtration, centrifugation and pasteurization, followed by sequential membrane processes, ultrafiltration/dilution, nanofiltration of ultrafiltration permeates in dilution mode and the concentration/dilution of nanofiltration retentates. Ultrafiltration was performed with membranes of 10 and 1 kDa. Membranes of 10 kDa have higher permeate fluxes and, in a single stage of dilution, allowed for better protein retention and higher lactose purity, with a separation factor of 14. The concentration of lactose by nanofiltration/dilution led to the retention of almost all the lactose in retentates and to a final permeate, whose application in cheese dairy plants will allow for the total recovery of whey. The application of this integrated process in small- or medium-sized goat cheese dairies can represent an important contribution to their sustainability.
Antónia Macedo; David Azedo; Elizabeth Duarte; Carlos Pereira. Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration. Membranes 2021, 11, 477 .
AMA StyleAntónia Macedo, David Azedo, Elizabeth Duarte, Carlos Pereira. Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration. Membranes. 2021; 11 (7):477.
Chicago/Turabian StyleAntónia Macedo; David Azedo; Elizabeth Duarte; Carlos Pereira. 2021. "Valorization of Goat Cheese Whey through an Integrated Process of Ultrafiltration and Nanofiltration." Membranes 11, no. 7: 477.
The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacture of frozen yoghurts with or without different concentrations of inulin. In a first step, natural yoghurts using only goat and sheep LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical charateristics of ewe´s and goat´s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe´s yoghurts were solids while goat´s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for the one produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s whey frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as main ingredient can be an interesting option to broaden the product’s portfolio of small/medium scale dairy producers.
Natalí Garcia Marnotes; Arona Figueroa Pires; Olga Díaz; Angel Cobos; Carlos Dias Pereira. Sheep’s and Goat’s Frozen Yoghurts Produced With Ultrafiltrated Whey Concentrates. 2021, 1 .
AMA StyleNatalí Garcia Marnotes, Arona Figueroa Pires, Olga Díaz, Angel Cobos, Carlos Dias Pereira. Sheep’s and Goat’s Frozen Yoghurts Produced With Ultrafiltrated Whey Concentrates. . 2021; ():1.
Chicago/Turabian StyleNatalí Garcia Marnotes; Arona Figueroa Pires; Olga Díaz; Angel Cobos; Carlos Dias Pereira. 2021. "Sheep’s and Goat’s Frozen Yoghurts Produced With Ultrafiltrated Whey Concentrates." , no. : 1.
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.
Arona Pires; Natalí Marnotes; Olga Rubio; Angel Garcia; Carlos Pereira. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. Foods 2021, 10, 1067 .
AMA StyleArona Pires, Natalí Marnotes, Olga Rubio, Angel Garcia, Carlos Pereira. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. Foods. 2021; 10 (5):1067.
Chicago/Turabian StyleArona Pires; Natalí Marnotes; Olga Rubio; Angel Garcia; Carlos Pereira. 2021. "Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey." Foods 10, no. 5: 1067.
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to be potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for long, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.
Arona Figueroa Pires; Natalí Garcia Marnotes; Olga Díaz Rubio; Angel Cobos Garcia; Carlos Dias Pereira. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. 2021, 1 .
AMA StyleArona Figueroa Pires, Natalí Garcia Marnotes, Olga Díaz Rubio, Angel Cobos Garcia, Carlos Dias Pereira. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. . 2021; ():1.
Chicago/Turabian StyleArona Figueroa Pires; Natalí Garcia Marnotes; Olga Díaz Rubio; Angel Cobos Garcia; Carlos Dias Pereira. 2021. "Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey." , no. : 1.
The Jarmelista autochthonous bovine breed has a sustainable production and is part of the culture of the Portuguese territory, representing a touristic attraction and originating a differentiated beef product that can only be found in a particular region of the country. However rural and livestock population evolution in Portugal’s inland has demonstrated a great regression with consequences for environment and nature conservation. In this context and considering that silvopastoral activity has shaped the natural areas of mountain territories since its beginning, rethinking the importance of such activity has become vital for the territory sustainability. In this perspective, this work presents an analysis of the adaptation and evolution of Jarmelista bovine breed production to current times, perceiving its limitations, challenges, and success potential, supported by a data collection of secondary and primary sources. Despite the natural, healthy, and sustainable value of this particular bovine meat, we observed that is still not recognised by the market or even by the producers. The inability of proving the Jarmelista beef added value within the value chain is the main cause of businesses and consumers sceptic and disbelief in the potential of its economic and tourism contribution. Several possibilities and actions were identified to contradict this path.
Paula Coutinho; Manuel Simões; Carlos Pereira; Teresa Paiva. Sustainable Local Exploitation and Innovation on Meat Products Based on the Autochthonous Bovine Breed Jarmelista. Sustainability 2021, 13, 2515 .
AMA StylePaula Coutinho, Manuel Simões, Carlos Pereira, Teresa Paiva. Sustainable Local Exploitation and Innovation on Meat Products Based on the Autochthonous Bovine Breed Jarmelista. Sustainability. 2021; 13 (5):2515.
Chicago/Turabian StylePaula Coutinho; Manuel Simões; Carlos Pereira; Teresa Paiva. 2021. "Sustainable Local Exploitation and Innovation on Meat Products Based on the Autochthonous Bovine Breed Jarmelista." Sustainability 13, no. 5: 2515.
Fresh unripened curd cheese has long been a well-known Eastern European artisanal dairy product; however, due to possible cross-contamination from manual production steps, high moisture content (50-60%), and metabolic activity of present lactic acid bacteria, the shelf life of curd cheese is short (10-20 d). Therefore, the aim of this study was to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based (5%, wt/wt) edible coating. The bioactive edible coating was produced from liquid whey protein concentrate (a cheese production byproduct) and fortified with 0.3% (wt/wt, solution basis) Chinese cinnamon bark (Cinnamomum cassia) CO2 extract. The effect of coating on the cheese was evaluated within package-free (group 1) and additionally vacuum packaged (group 2) conditions to represent types of cheeses sold by small and big scale manufacturers. The cheese samples were examined over 31 d of storage for changes of microbiological (total bacterial count, lactic acid bacteria, yeasts and molds, coliforms, enterobacteria, Staphylococcus spp.), physicochemical (pH, lactic acid, protein, fat, moisture, color change, rheological, and sensory properties). The controlled experiment revealed that in group 1, applied coating affected appearance and color by preserving moisture and decreasing growth of yeasts and molds during prolonged package-free cheese storage. In group 2, coating did not affect moisture, color, or texture, but had a strong antimicrobial effect, decreasing the counts of yeasts and molds by 0.79 to 1.55 log cfu/g during 31 d of storage. In both groups, coating had no effect on pH, lactic acid, protein, and fat contents. Evaluated sensory properties (appearance, odor, taste, texture, and overall acceptability) of all samples were similar, indicating no effect of the coating on the flavor of curd cheese. The edible coating based on liquid whey protein concentrate with the incorporation of cinnamon extract was demonstrated to efficiently extend the shelf life of perishable fresh curd cheese, enhance its functional value, and contribute to a more sustainable production process.
Justina Mileriene; Loreta Serniene; Marta Henriques; David Gomes; Carlos Pereira; Kristina Kondrotiene; Neringa Kasetiene; Lina Lauciene; Dalia Sekmokiene; Mindaugas Malakauskas. Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese. Journal of Dairy Science 2021, 104, 1504 -1517.
AMA StyleJustina Mileriene, Loreta Serniene, Marta Henriques, David Gomes, Carlos Pereira, Kristina Kondrotiene, Neringa Kasetiene, Lina Lauciene, Dalia Sekmokiene, Mindaugas Malakauskas. Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese. Journal of Dairy Science. 2021; 104 (2):1504-1517.
Chicago/Turabian StyleJustina Mileriene; Loreta Serniene; Marta Henriques; David Gomes; Carlos Pereira; Kristina Kondrotiene; Neringa Kasetiene; Lina Lauciene; Dalia Sekmokiene; Mindaugas Malakauskas. 2021. "Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese." Journal of Dairy Science 104, no. 2: 1504-1517.
Cheese whey, the co-product from cheese making processes, is a natural and cheap source of high value compounds, mainly proteins, small peptides, oligosaccharides, lactose, and minerals. Lactose is the main component (about 90%) of the dry extract of cheese whey. This carbohydrate has plenty of application in the food and pharmaceutical industries due to its relative low sweetening power, caloric value, and glycemic index. Besides, lactose is currently available for diverse physicochemical properties, namely particle size, bulk density, distribution, and flow characteristics, extending its use for a larger range of applications. Recovery of lactose from cheese whey can be carried out through different processes, such as membrane processes, crystallization, anti-solvent crystallization, and sonocrystallization. This chapter aims to furnish a deep insight into the performance of membrane processes for lactose recovery from cheese whey.
Antónia Teresa Zorro Nobre Macedo; Joana Filipa Oliveira Monteiro; David José Chaveiro Da Silva Azedo; Elizabeth Da Costa Neves Fernandes De Almeida Duarte; Carlos Dias Pereira. Membrane Applications for Lactose Recovering. Lactose and Lactose Derivatives 2020, 1 .
AMA StyleAntónia Teresa Zorro Nobre Macedo, Joana Filipa Oliveira Monteiro, David José Chaveiro Da Silva Azedo, Elizabeth Da Costa Neves Fernandes De Almeida Duarte, Carlos Dias Pereira. Membrane Applications for Lactose Recovering. Lactose and Lactose Derivatives. 2020; ():1.
Chicago/Turabian StyleAntónia Teresa Zorro Nobre Macedo; Joana Filipa Oliveira Monteiro; David José Chaveiro Da Silva Azedo; Elizabeth Da Costa Neves Fernandes De Almeida Duarte; Carlos Dias Pereira. 2020. "Membrane Applications for Lactose Recovering." Lactose and Lactose Derivatives , no. : 1.
Enhancing the nutritional/economical value of small/medium size dairy enterprises product’s is important for their survival in a competitive market. Probiotic fermented dairy products is a trend driven by consumer´s acceptance of such products. This study intends the production of probiotic butter with the side possibility of buttermilk valorisation by confirming the minimum microbial counts required to claim the probiotic properties of the novel products. Pasteurized milk inoculated with commercial probiotic culture was added to cream, alone or combined with aromatic starters and fermented during 34 h. Probiotic microorganisms counts evaluated throughout cream fermentation present a final value of around 8Log CFUmL‐1. Butter presented values higher than 6Log CFUg‐1, within the reference values required to be considered as a probiotic, being softer and with higher humidity than conventional butter. Fermented buttermilk, having the potential commercialization as a probiotic dairy beverage, was also obtained representing a significant contribution to the circular economy.
Laura Ferreira; Ana Borges; David Gomes; Susana Dias; Carlos Pereira; Marta Henriques. Adding value and innovation in dairy sme’s: from butter to probiotic butter and buttermilk. Journal of Food Processing and Preservation 2020, 1 .
AMA StyleLaura Ferreira, Ana Borges, David Gomes, Susana Dias, Carlos Pereira, Marta Henriques. Adding value and innovation in dairy sme’s: from butter to probiotic butter and buttermilk. Journal of Food Processing and Preservation. 2020; ():1.
Chicago/Turabian StyleLaura Ferreira; Ana Borges; David Gomes; Susana Dias; Carlos Pereira; Marta Henriques. 2020. "Adding value and innovation in dairy sme’s: from butter to probiotic butter and buttermilk." Journal of Food Processing and Preservation , no. : 1.
In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20–30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0–7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.
Ana Raquel Borges; Arona Pires; Natalí Marnotes; David Gama Gomes; Marta Fernandes Henriques; Carlos Dias Pereira. Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese. Foods 2020, 9, 1020 .
AMA StyleAna Raquel Borges, Arona Pires, Natalí Marnotes, David Gama Gomes, Marta Fernandes Henriques, Carlos Dias Pereira. Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese. Foods. 2020; 9 (8):1020.
Chicago/Turabian StyleAna Raquel Borges; Arona Pires; Natalí Marnotes; David Gama Gomes; Marta Fernandes Henriques; Carlos Dias Pereira. 2020. "Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese." Foods 9, no. 8: 1020.
BACKGROUND In Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese whey can also be used, but whey cheese yield is low (2‐3%, w/v) which discourages its use. In the present study bovine cheese whey was concentrated by ultrafiltration for the production of four types of whey cheeses (Requeijão ): conventional, without any addition (WC); with 10% (w/w) addition of cream (WCC); with cream fermented with Kefir culture (WCCK); with cream fermented with Bifidobacterium sp. culture (WCCBB12). RESULTS Whey cheeses with cream presented lower protein content (330‐360 gkg‐1, db) and higher levels of total solids (220‐250 gkg‐1) and fat (300‐330 gkg‐1, db) than WC. C16:0 and C18:1 were the most abundant fatty acids present, with 31% and 38%, respectively. The small differences found concerning instrumental determination of colour and texture, were not perceived by panelysts. However, the presence of Kefir and probiotics decreased the elastic modulus (G') of the samples, as well as their viscosity. Fermentation with Kefir presented the highest counts of LAB (7 logUFCg‐1). However, after 14 days of refrigerated storage, the counts of yeasts and moulds reached 6 logUFCg‐1 in all products, indicating the need for appropriate packaging solutions. CONCLUSION Ultrafiltration of bovine whey allows for the efficient production of bovine whey cheeses. The addition of cream fermented with Kefir or BB12 seems to be an efficient methodology to incorporate Kefir or probiotic bacteria in Requeijão , improving its nutritional and sensory characteristics, alongside with the potential for the extension of its shelf‐life.
Arona F Pires; Natali G Marnotes; Amal Bella; Jorge Viegas; David M Gomes; Marta H F Henriques; Carlos J D Pereira. Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics. Journal of the Science of Food and Agriculture 2020, 101, 555 -563.
AMA StyleArona F Pires, Natali G Marnotes, Amal Bella, Jorge Viegas, David M Gomes, Marta H F Henriques, Carlos J D Pereira. Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics. Journal of the Science of Food and Agriculture. 2020; 101 (2):555-563.
Chicago/Turabian StyleArona F Pires; Natali G Marnotes; Amal Bella; Jorge Viegas; David M Gomes; Marta H F Henriques; Carlos J D Pereira. 2020. "Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics." Journal of the Science of Food and Agriculture 101, no. 2: 555-563.
Meat marbling is related to meat flavour, juiciness and tenderness and is directly related to the intramuscular fat content. The term ‘Marbled’ refers to the presence of streaks of adipose tissue between the bundles of muscle fibres in the skeletal muscle. Meat with high marbling values is expected to have better sensory quality. Therefore, there is a growing interest in developing methods and techniques for estimating and measuring intramuscular fat (meat marbling), that is, to evaluate meat quality. Digital image processing technologies are an asset for quantifying meat marbling because they are non-invasive, less costly and environmentally sustainable. This paper presents an automatic methodology, based on image processing techniques, to identify and to locate the beef in the image and to calculate the marbling measures. The tests realised showed that it is possible to use image analysis in colour photographs of beefsteaks to automatically extract the marbling measures and to evaluate the beef quality. However, to develop more accurate algorithms, larger training and testing sets must be used.
C. M. R. Caridade; Carlos Pereira; Arona Pires; Natalí Marnotes; J. F. Viegas. Image analysis as a tool for beef grading. Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization 2020, 1 -10.
AMA StyleC. M. R. Caridade, Carlos Pereira, Arona Pires, Natalí Marnotes, J. F. Viegas. Image analysis as a tool for beef grading. Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization. 2020; ():1-10.
Chicago/Turabian StyleC. M. R. Caridade; Carlos Pereira; Arona Pires; Natalí Marnotes; J. F. Viegas. 2020. "Image analysis as a tool for beef grading." Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization , no. : 1-10.
The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement continues during cold storage and that fortification with SMP favoured gelation. Whey-based dairy gels obtained by fermentation or by glucono-δ-lactone acidification presented viscoelastic behaviour, appealing functional and nutritional properties, and their utilization can effectively contribute to the reduction of waste.
Marta Helena Fernandes Henriques; David Manuel Gama Simões Gomes; Ana Raquel Borges; Carlos Pereira. Liquid whey protein concentrates as primary raw material for acid dairy gels. Food Science and Technology 2020, 40, 361 -369.
AMA StyleMarta Helena Fernandes Henriques, David Manuel Gama Simões Gomes, Ana Raquel Borges, Carlos Pereira. Liquid whey protein concentrates as primary raw material for acid dairy gels. Food Science and Technology. 2020; 40 (2):361-369.
Chicago/Turabian StyleMarta Helena Fernandes Henriques; David Manuel Gama Simões Gomes; Ana Raquel Borges; Carlos Pereira. 2020. "Liquid whey protein concentrates as primary raw material for acid dairy gels." Food Science and Technology 40, no. 2: 361-369.
In the present study different dairy by-products were used as ingredients in the production of reduced-fat (RF) washed curd cheeses. Whey, buttermilk and sheep’s second cheese whey, previously concentrated y ultrafiltration (UF), were used envisaging the improvement of texture and flavour of the RF cheeses. UF concentration, is a technique that can be easily available to small scale dairy plants, allowing for the recovery of those dairy by-products. Conventional full-fat (FF) cheeses presented more than 45% fat (d/b) while RF cheeses presented values in the range 20-30%, being in most cases classified as low-fat cheeses according to national standards. The ratio protein in dry matter/fat in dry matter was lower than 1 in FF cheeses and in the range 1.8-2.7 in RF cheeses. The paste of FF cheeses presented a more pronounced yellow colour at the 60th and 90th days of ripening, indicating that fat plays a major role regarding this parameter. The different by-products showed different performances when added to milk used in the production of cheeses. After the 60th day of ripening, FF cheeses and RF cheeses with added buttermilk presented lower values for the hardness of the paste (5.0-7.5 N) when compared to the remaining cheeses. At the end of ripening, chewiness of the paste was also significantly lower in these cheeses. RF cheeses with 5% incorporation of UF concentrated buttermilk presented the best results both concerning texture and sensory evaluation. This fact can be related to the specific composition of buttermilk, namely to its richness in phospholipids.
Ana Raquel Borges; Arona Figueiroa Pires; Natalí Garcia Marnotes; David Gama Gomes; Marta Fernandes Henriques; Carlos Dias Pereira. Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese. 2020, 1 .
AMA StyleAna Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques, Carlos Dias Pereira. Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese. . 2020; ():1.
Chicago/Turabian StyleAna Raquel Borges; Arona Figueiroa Pires; Natalí Garcia Marnotes; David Gama Gomes; Marta Fernandes Henriques; Carlos Dias Pereira. 2020. "Evaluation of ultrafiltrated dairy by-products as fat replacers in the production of reduced fat washed curd cheese." , no. : 1.
In beef, the marbling flecks are determinant regarding to flavor and tenderness. Beef cuts with higher levels of marbling are likely to be tenderer, flavor full and juicier than cuts with lower marbling levels [1]. Therefore, the USDA (United States Department of Agriculture) quality grade standards are based on subjective evaluation of the relative degree of visible intramuscular fat [2]. There are 10 official marbling classes: devoid (D) practically devoid (PD), traces (TR), slight (SL), small (SM), modest (MT), moderate (MD) slightly abundant (SA), moderately abundant (MA) and abundant (AB). So, there is a growing interest in developing methods and techniques for beef quality classification using digital images. This paper presents an automatic methodology, based on image processing techniques, to identify and to locate the beef in the image and to calculate the marbling measures, in order to evaluate the beef quality. The tests realized showed that it is possible to use image analysis in color photographs of beef steaks to automatically extract the marbling measures and to identify the beef quality. However, to develop more accurate algorithms, larger training and testing sets must be used.
C. M. R. Caridade; C. D. Pereira; A. F. Pires; N. G. Marnotes; J. F. Viegas. Automatic Extraction of Marbling Measures Using Image Analysis, for Evaluation of Beef Quality. Deformation Models 2019, 437 -446.
AMA StyleC. M. R. Caridade, C. D. Pereira, A. F. Pires, N. G. Marnotes, J. F. Viegas. Automatic Extraction of Marbling Measures Using Image Analysis, for Evaluation of Beef Quality. Deformation Models. 2019; ():437-446.
Chicago/Turabian StyleC. M. R. Caridade; C. D. Pereira; A. F. Pires; N. G. Marnotes; J. F. Viegas. 2019. "Automatic Extraction of Marbling Measures Using Image Analysis, for Evaluation of Beef Quality." Deformation Models , no. : 437-446.
Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer.
Katarzyna Skryplonek; Marta Henriques; David Gomes; Jorge Viegas; Catarina Fonseca; Carlos Pereira; Izabela Dmytrów; Anna Mituniewicz-Małek. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. Journal of Dairy Science 2019, 102, 7838 -7848.
AMA StyleKatarzyna Skryplonek, Marta Henriques, David Gomes, Jorge Viegas, Catarina Fonseca, Carlos Pereira, Izabela Dmytrów, Anna Mituniewicz-Małek. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. Journal of Dairy Science. 2019; 102 (9):7838-7848.
Chicago/Turabian StyleKatarzyna Skryplonek; Marta Henriques; David Gomes; Jorge Viegas; Catarina Fonseca; Carlos Pereira; Izabela Dmytrów; Anna Mituniewicz-Małek. 2019. "Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers." Journal of Dairy Science 102, no. 9: 7838-7848.
Pig farming is a major worldwide industry that generates many by-products that can cause environmental problems. Nonetheless, it is possible to have a management towards the re-use and valorization of these by-products. One opportunity focusses on the extraction of keratin present in the pig hair, since it is composed by 80% keratin. There are some methods for keratin extraction from human hair, and other sources as wool and feathers, but they bring many problems as pollution, time-consumption and high costs. This work uses a commercial detergent belonging to the category of degreasers, capable of fast and efficient dissolution of pig hair, followed by a simple filtration to remove residues from skin trimmings with fat and lard. The resulting solution is submitted to an ultrafiltration process to obtain a solution with higher protein content and purity, both at laboratory scale and pilot scale-up. Use of this keratin green extraction method allows to obtain a keratin product with protein purity up to 70% and yield extraction of ca. 50%, which although lower than the previous methods allow protein integrity and cleaner technology. This method allows a relevant valorization of pig hair, using for the first time a simpler, cost-effective and environmental friendly approach.
Ana Carolina Cassoni; Ricardo Freixo; Ana I. E. Pintado; Manuela Amorim; Carlos Dias Pereira; Ana Raquel Madureira; Manuela M. E. Pintado. Novel Eco-Friendly Method to Extract Keratin from Hair. ACS Sustainable Chemistry & Engineering 2018, 6, 12268 -12274.
AMA StyleAna Carolina Cassoni, Ricardo Freixo, Ana I. E. Pintado, Manuela Amorim, Carlos Dias Pereira, Ana Raquel Madureira, Manuela M. E. Pintado. Novel Eco-Friendly Method to Extract Keratin from Hair. ACS Sustainable Chemistry & Engineering. 2018; 6 (9):12268-12274.
Chicago/Turabian StyleAna Carolina Cassoni; Ricardo Freixo; Ana I. E. Pintado; Manuela Amorim; Carlos Dias Pereira; Ana Raquel Madureira; Manuela M. E. Pintado. 2018. "Novel Eco-Friendly Method to Extract Keratin from Hair." ACS Sustainable Chemistry & Engineering 6, no. 9: 12268-12274.
Paula Coutinho; Carlos Pereira; Marcio Rodrigues; Paulo Poco; Ana Carreira; Joao Pedro Borges; Ana Soeiro; Teresa Paiva. Jarmelo Value – a pilot study of livestock production and territorial eco valorisation. Journal of Biotechnology 2018, 280, S42 .
AMA StylePaula Coutinho, Carlos Pereira, Marcio Rodrigues, Paulo Poco, Ana Carreira, Joao Pedro Borges, Ana Soeiro, Teresa Paiva. Jarmelo Value – a pilot study of livestock production and territorial eco valorisation. Journal of Biotechnology. 2018; 280 ():S42.
Chicago/Turabian StylePaula Coutinho; Carlos Pereira; Marcio Rodrigues; Paulo Poco; Ana Carreira; Joao Pedro Borges; Ana Soeiro; Teresa Paiva. 2018. "Jarmelo Value – a pilot study of livestock production and territorial eco valorisation." Journal of Biotechnology 280, no. : S42.
Thymus mastichina L. is an autochthonous Portuguese aromatic plant with well-recognized antioxidant and antimicrobial properties, which was been used empirically for centuries. This chapter aims to present a case study of the efficiency of T. mastichina L. bioactive extracts in the improvement of safety and quality of ripened cheese during production. The research focused on: (1) the evaluation of ethanolic extract as a potential replacer for natamycin in cheese and as a fumigation agent in ripening chambers; (2) the use of aqueous extract in the cheese curd in order to intensify cheese flavor and to reduce its salt content. The results show that T. mastichina L. extracts are natural resources and potential substitutes of synthetic antibiotics to control spoilage microorganisms in cheese surfaces and ripening chambers and as possible salt replacers in cheese.
Filipa Carvalho; Ana Rodrigues; David M.G.S. Gomes; Fernanda M.L. Ferreira; Susana P. Dias; Carlos J.D. Pereira; Marta H.F. Henriques. Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts. Advances in Biotechnology for Food Industry 2018, 197 -211.
AMA StyleFilipa Carvalho, Ana Rodrigues, David M.G.S. Gomes, Fernanda M.L. Ferreira, Susana P. Dias, Carlos J.D. Pereira, Marta H.F. Henriques. Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts. Advances in Biotechnology for Food Industry. 2018; ():197-211.
Chicago/Turabian StyleFilipa Carvalho; Ana Rodrigues; David M.G.S. Gomes; Fernanda M.L. Ferreira; Susana P. Dias; Carlos J.D. Pereira; Marta H.F. Henriques. 2018. "Improvement of Ripened Cheese Quality and Safety With Thymus mastichina L. Bioactive Extracts." Advances in Biotechnology for Food Industry , no. : 197-211.