Possibilities for using ohmic heating in Minas Frescal cheese production

Food Res Int. 2020 May:131:109027. doi: 10.1016/j.foodres.2020.109027. Epub 2020 Jan 24.

Abstract

The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72-75 °C/15 s) for pasteurization of milk intended for the manufacture of Minas Frescal cheese was investigated. The cheeses were characterized for the gross composition, bioactive compounds (antioxidant, antihypertensive and antidiabetic activities), fatty acid profile, rheological parameters, volatiles profile, and sensory acceptance. OH decreased the elasticity, hardness, and firmness while improved the sensory acceptance of Minas Frescal cheese. In addition, higher antioxidant, antihypertensive and antidiabetic activities values as well as higher concentrations of short, medium and long-chain fatty acids were observed. Overall, OH can be considered a suitable technology to be used in milk for the Minas Frescal cheese processing.

Keywords: Minas Frescal cheese; Ohmic heating; Processing.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antihypertensive Agents / analysis
  • Antioxidants / analysis
  • Cheese / analysis*
  • Color
  • Fatty Acids / analysis
  • Food Handling / methods*
  • Heating
  • Hypoglycemic Agents / analysis
  • Milk
  • Pasteurization / methods*
  • Rheology
  • Taste
  • Volatile Organic Compounds / analysis

Substances

  • Antihypertensive Agents
  • Antioxidants
  • Fatty Acids
  • Hypoglycemic Agents
  • Volatile Organic Compounds