The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese Quality
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<sup>−1</sup>, with 50 µs pulses for 3 Hz) and then heat-tr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4193 |
| _version_ | 1797400167884783616 |
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| author | Carla Barbosa Alberta Araújo Paulo Fernandes Alexandre Romão Manuel Rui Alves |
| author_facet | Carla Barbosa Alberta Araújo Paulo Fernandes Alexandre Romão Manuel Rui Alves |
| author_sort | Carla Barbosa |
| collection | DOAJ |
| 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<sup>−1</sup>, 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. |
| first_indexed | 2024-03-09T01:51:34Z |
| format | Article |
| id | doaj.art-24832404d8ac46fb8d09f8e4c186434c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:51:34Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-24832404d8ac46fb8d09f8e4c186434c2023-12-08T15:15:16ZengMDPI AGFoods2304-81582023-11-011223419310.3390/foods12234193The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese QualityCarla Barbosa0Alberta Araújo1Paulo Fernandes2Alexandre Romão3Manuel Rui Alves4CISAS, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, PortugalCISAS, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, PortugalCISAS, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, PortugalEscola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Av. do Atlântico 644, 4900-348 Viana do Castelo, PortugalCISAS, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, PortugalTo 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<sup>−1</sup>, 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.https://www.mdpi.com/2304-8158/12/23/4193pulse electric fieldsPEFgoat cheesegoat milk |
| spellingShingle | Carla Barbosa Alberta Araújo Paulo Fernandes Alexandre Romão Manuel Rui Alves The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese Quality Foods 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 | impact of goat milk pretreatment with pulsed electric fields on cheese quality |
| topic | pulse electric fields PEF goat cheese goat milk |
| url | https://www.mdpi.com/2304-8158/12/23/4193 |
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