Publicação
The impact of goat milk pretreatment with pulsed electric fields on cheese quality
| Resumo: | To reduce the microbial load in goat’s milk, which is less thermally stable than cow’s milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV·cm−1, with 50 µs pulses for 3 Hz) and then heat-treating it at 63 °C for 6.0 s, as well as using heat treatment alone at 75 °C for 3.4 s. Cheeses were made using both types of milk treatment, and samples were collected after 5, 15, and 25 days of ripening for DNA extraction and purification, followed by high-throughput sequencing on the MiSeq Illumina sequencing platform. Analysis of the bacterial populations in the two types of cheese using various diversity indices revealed no significant differences in species richness and abundance, although there was a trend for the PEF-treated cheese to have a less diverse set of species with an uneven distribution of relative abundance. However, when examining the composition of the microbial communities in the two types of cheese using Weighted UniFrac analysis and Analysis of Similarities, there were significant differences in the presence and abundance of various species, which could have implications for the development of starter cultures. Concerning physicochemical properties (pH, aw, moisture content, total acidity and L, and a and b color parameters), the results also reveal that, generally, no significant differences were found, except for the color parameter, where cheeses treated with PEF demonstrated more whiteness (L) and yellowness (b) during ripening. Sensory scores for typicity (caprylic, goaty, and acetic) increased over time, but between treatments, only small differences were perceived by panellists in cheese with 5 days of ripening. Concerning texture firmness and cohesiveness, the PEF+HT samples presented lower values than the HT samples, even over storage time. In general, concerning quality parameters, similar behavior was observed between the treatments during the ripening period. |
|---|---|
| Autores principais: | Barbosa, Carla |
| Outros Autores: | Araújo, M. Alberta; Fernandes, Paulo; Romão, Alexandre; Alves, Manuel Rui |
| Assunto: | Pulse electric fields PEF Goat cheese Goat milk |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viana do Castelo |
| Idioma: | inglês |
| Origem: | Repositório Científico IPVC |
| _version_ | 1868891099783757824 |
|---|---|
| author | Barbosa, Carla |
| author2 | Araújo, M. Alberta Fernandes, Paulo Romão, Alexandre Alves, Manuel Rui |
| author2_role | author author author author |
| author_facet | Barbosa, Carla Araújo, M. Alberta Fernandes, Paulo Romão, Alexandre Alves, Manuel Rui |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Barbosa, Carla\"},{\"Person.name\":\"Araújo, M. Alberta\"},{\"Person.name\":\"Fernandes, Paulo\"},{\"Person.name\":\"Romão, Alexandre\"},{\"Person.name\":\"Alves, Manuel Rui\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Barbosa, Carla Araújo, M. Alberta Fernandes, Paulo Romão, Alexandre Alves, Manuel Rui |
| datacite.date.Accepted.fl_str_mv | 2023-11-21T00:00:00Z |
| datacite.date.available.fl_str_mv | 2026-03-31T09:08:21Z |
| datacite.date.embargoed.fl_str_mv | 2026-03-31T09:08:21Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Pulse electric fields PEF Goat cheese Goat milk |
| datacite.titles.title.fl_str_mv | The impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| dc.creator.none.fl_str_mv | Barbosa, Carla Araújo, M. Alberta Fernandes, Paulo Romão, Alexandre Alves, Manuel Rui |
| dc.date.Accepted.fl_str_mv | 2023-11-21T00:00:00Z |
| dc.date.available.fl_str_mv | 2026-03-31T09:08:21Z |
| dc.date.embargoed.fl_str_mv | 2026-03-31T09:08:21Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/20.500.11960/4827 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Pulse electric fields PEF Goat cheese Goat milk |
| dc.title.fl_str_mv | The impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | To reduce the microbial load in goat’s milk, which is less thermally stable than cow’s milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV·cm−1, with 50 µs pulses for 3 Hz) and then heat-treating it at 63 °C for 6.0 s, as well as using heat treatment alone at 75 °C for 3.4 s. Cheeses were made using both types of milk treatment, and samples were collected after 5, 15, and 25 days of ripening for DNA extraction and purification, followed by high-throughput sequencing on the MiSeq Illumina sequencing platform. Analysis of the bacterial populations in the two types of cheese using various diversity indices revealed no significant differences in species richness and abundance, although there was a trend for the PEF-treated cheese to have a less diverse set of species with an uneven distribution of relative abundance. However, when examining the composition of the microbial communities in the two types of cheese using Weighted UniFrac analysis and Analysis of Similarities, there were significant differences in the presence and abundance of various species, which could have implications for the development of starter cultures. Concerning physicochemical properties (pH, aw, moisture content, total acidity and L, and a and b color parameters), the results also reveal that, generally, no significant differences were found, except for the color parameter, where cheeses treated with PEF demonstrated more whiteness (L) and yellowness (b) during ripening. Sensory scores for typicity (caprylic, goaty, and acetic) increased over time, but between treatments, only small differences were perceived by panellists in cheese with 5 days of ripening. Concerning texture firmness and cohesiveness, the PEF+HT samples presented lower values than the HT samples, even over storage time. In general, concerning quality parameters, similar behavior was observed between the treatments during the ripening period. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ripvc_1b0bfecbdbdd96f4e3ce15a65a29100e |
| identifier.url.fl_str_mv | http://hdl.handle.net/20.500.11960/4827 |
| instacron_str | ipvc |
| institution | Instituto Politécnico de Viana do Castelo |
| instname_str | Instituto Politécnico de Viana do Castelo |
| language | eng |
| network_acronym_str | ripvc |
| network_name_str | Repositório Científico IPVC |
| oai_identifier_str | oai:repositorio.ipvc.pt:20.500.11960/4827 |
| organization_str_mv | urn:organizationAcronym:ipvc |
| person_str_mv | Barbosa, Carla Araújo, M. Alberta Fernandes, Paulo Romão, Alexandre Alves, Manuel Rui |
| publishDate | 2023 |
| reponame_str | Repositório Científico IPVC |
| repository_id_str | urn:repositoryAcronym:ripvc |
| service_str_mv | urn:repositoryAcronym:ripvc |
| spelling | pt_PTTo reduce the microbial load in goat’s milk, which is less thermally stable than cow’s milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV·cm−1, with 50 µs pulses for 3 Hz) and then heat-treating it at 63 °C for 6.0 s, as well as using heat treatment alone at 75 °C for 3.4 s. Cheeses were made using both types of milk treatment, and samples were collected after 5, 15, and 25 days of ripening for DNA extraction and purification, followed by high-throughput sequencing on the MiSeq Illumina sequencing platform. Analysis of the bacterial populations in the two types of cheese using various diversity indices revealed no significant differences in species richness and abundance, although there was a trend for the PEF-treated cheese to have a less diverse set of species with an uneven distribution of relative abundance. However, when examining the composition of the microbial communities in the two types of cheese using Weighted UniFrac analysis and Analysis of Similarities, there were significant differences in the presence and abundance of various species, which could have implications for the development of starter cultures. Concerning physicochemical properties (pH, aw, moisture content, total acidity and L, and a and b color parameters), the results also reveal that, generally, no significant differences were found, except for the color parameter, where cheeses treated with PEF demonstrated more whiteness (L) and yellowness (b) during ripening. Sensory scores for typicity (caprylic, goaty, and acetic) increased over time, but between treatments, only small differences were perceived by panellists in cheese with 5 days of ripening. Concerning texture firmness and cohesiveness, the PEF+HT samples presented lower values than the HT samples, even over storage time. In general, concerning quality parameters, similar behavior was observed between the treatments during the ripening period.application/pdfengpt_PTThe impact of goat milk pretreatment with pulsed electric fields on cheese qualityBarbosa, CarlaAraújo, M. AlbertaFernandes, PauloRomão, AlexandreAlves, Manuel RuiHandlehttp://hdl.handle.net/20.500.11960/4827ISSNIsPartOf2304-8158DOIIsPartOf10.3390/foods122341932026-03-31T09:08:21Z2023-11-21T00:00:00Z2023-11-212026-03-27T19:56:24Zhttp://purl.org/coar/access_right/c_abf2open accesspt_PTPulse electric fieldspt_PTPEFpt_PTGoat cheesept_PTGoat milk2678945 byteshttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttp://repositorio.ipvc.pt/bitstream/20.500.11960/4827/1/The_Impact_of_Goat_Milk_Pretreatment_with_Pulsed_Electric_Fields_on_Cheese_Quality.pdfliteraturehttp://purl.org/coar/resource_type/c_6501journal article |
| spellingShingle | The impact of goat milk pretreatment with pulsed electric fields on cheese quality Barbosa, Carla Pulse electric fields PEF Goat cheese Goat milk |
| status | SINGLETON |
| subject.fl_str_mv | Pulse electric fields PEF Goat cheese Goat milk |
| title | The impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| title_full | The impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| title_fullStr | The impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| title_full_unstemmed | The impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| title_short | The impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| title_sort | The impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| topic | Pulse electric fields PEF Goat cheese Goat milk |
| topic_facet | Pulse electric fields PEF Goat cheese Goat milk |
| url | http://hdl.handle.net/20.500.11960/4827 |
| visible | 1 |