Foods (Dec 2023)

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

  • Idiana de Macêdo Barbosa,
  • Katya Anaya,
  • Cláudia Souza Macêdo,
  • Robson Rogério Pessoa Coelho,
  • Claudio Cipolat-Gotet,
  • Emerson Gabriel dos Santos Oliveira Silva,
  • Nkarthe Guerra Araújo,
  • Bruna Maria Emerenciano das Chagas,
  • Juliana Paula Felipe de Oliveira,
  • Cleube Andrade Boari,
  • Danielle Cavalcanti Sales,
  • Emmanuella de Oliveira Moura Araújo,
  • Josemir Araújo Neves,
  • Adriano Henrique do Nascimento Rangel

DOI
https://doi.org/10.3390/foods12244474
Journal volume & issue
Vol. 12, no. 24
p. 4474

Abstract

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The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine colostrum:milk (v:v), and aged for 0, 10, 20, and 40 days. Milk, colostrum, and fresh and matured cheeses were submitted to physicochemical characterization. Moreover, microbiological quality, yield, texture profile, color, and sensory acceptance of cheese samples were evaluated. Colostrum supplementation favored low acidity, high moisture, a pH range of 5.0–6.2, and water activity of 0.94–99. Sensory attributes and overall evaluation of all cheese formulations achieved an Acceptability Index above 70, indicating good acceptability. Since cheese with colostrum presented the potential to be used as human food, assessing the presence of colostrum bioactive components in those dairy products is a promising goal for further research.

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