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Food Res Int

Title:		Effect of the incorporation of beta-galactosidase in the GOS production during manufacture of soft cheese
Author(s):		Venica CI; Wolf VI; Bergamini CV; Perotti MC;
Address:		"Instituto de Lactologia Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina. Electronic address: clauvenica@fiq.unl.edu.ar. Instituto de Lactologia Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200903
Issue:
Page Number:		109654 -
DOI:		10.1016/j.foodres.2020.109654
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a beta-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market"
Keywords:		Alcohols/analysis *Cheese Prebiotics Whey/chemistry beta-Galactosidase Cheese Galactooligosaccharides Milk-whey mixtures Organic acids and carbohydrates profiles Volatile compound;
Notes:		"MedlineVenica, Claudia I Wolf, Veronica I Bergamini, Carina V Perotti, Maria C eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109654. doi: 10.1016/j.foodres.2020.109654. Epub 2020 Sep 3"