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Summary: Milk proteins are known for their exceptional nutritional and technological attributes, making them a staple in the food industry. Nonetheless, the partial substitution of milk proteins with plant‐based proteins in dairy products may be an effective strategy to meet the increasing consumer demand for a reduction in the consumption of animal‐derived proteins. This study aimed to evaluate the impact of partial substitution (25% and 50%) of milk proteins with pea protein on the manufacturing and technological attributes of high‐protein yogurt during refrigerated storage. The replacement of up to 50% of the milk proteins with pea protein did not alter the fermentation time and all yogurts had a total lactic acid bacteria count greater than 107 CFU g−1 after manufacturing. However, replacing 50% of milk proteins with pea protein affected the pH, syneresis, water holding capacity, consistency, firmness, viscosity index, and cohesiveness of the yogurts. In turn, no effect was observed on the pH, syneresis, water holding capacity, firmness, and cohesiveness of the product after replacing 25% of the dairy base with pea protein (P >0.05). Hence, the findings indicate that substituting 25% of the milk protein with pea protein in high‐protein yogurts can be achieved without compromising the product's stability. [ABSTRACT FROM AUTHOR]

Milk proteins are recognized as the main source of biologically active peptides. Casein's primary structure contains several bioactive amino acid sequences on its latent inactive form. These potential active sequences can be released during cheese manufacture and ripening, giving rise to peptides with biological activity such as antihypertensive, antidiabetic, antioxidant, immunomodulatory, and mineral‐binding properties. However, the presence of biopeptides in cheese does not imply actual biological activity in vivo because these peptides can be further hydrolyzed during gastrointestinal transit. This paper reviews the recent advances in biopeptide formation in ripened cheeses production, focusing on the influence of technological parameters affecting proteolysis and the consequent release of peptides. The main discoveries in the field of cheese peptide digestion through recent in vivo and in vitro model studies are also reviewed. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Several factors might impact the proteolysis during cheese manufacture and ripening and, therefore, the release of bioactive peptides. These factors include the heat treatment of the milk, the type of starter and secondary culture used and the ripening time. Thus, the objective of this study was to evaluate the effect of the milk heat treatment and the use of adjunct culture in the development of the peptide profile of Camembert-type cheese during ripening. The cheeses were made from raw and heat-treated milk, with and without the addition of Lactobacillus rhamnosus GG. The results obtained by mass spectrometry (MALDI ToF/MS) and analyzed by chemometrics (PLS-DA) revealed a complex hydrolysis profile of the caseins with 103 peaks found, of which 70 peptides were identified and 15 presented bioactive potential. The potential bioactive peptides important for the separation of cheeses were all derived from β-casein. The heat treatment of the milk, the addition of the adjunct culture and the ripening time affected the peptide profile of the cheeses. At the beginning of ripening the cheeses presented a very similar peptide profile, which differed over time, and this differentiation is clearer for cheeses obtained from raw milk. Unlabelled Image • Pasteurization of the milk modifies the peptide profile of the Camembert-type cheese. • Adjunct culture addition modifies the peptide profile of the Camembert-type cheese. • Camembert-type cheese has several peptides with reported bioactive potential. • Bioactive peptides important for cheeses separation were all released from β-casein. • ACE-inhibitor, immunomodulatory, and anti-carcinogenic peptides were identified. [ABSTRACT FROM AUTHOR]

Abstract Camembert is a white-mould ripened cheese in which intense proteolysis, caused mainly by the fungus Penicillium candidum , among other factors, leads to a substantial production of aromatic and flavor compounds. The aim of this study was to evaluate the sensory profile of the Camembert-type cheese made from raw milk and from pasteurized milk with or without the addition of Lactobacillus rhamnosus GG. The cheeses were analyzed after 50 days of ripening through a combination of Flash-Profile (n = 15) and Check-All-That-Apply (CATA) (n = 80) sensory methods with global acceptance. The 51 sensory attributes obtained allowed the separation of the samples in three clusters. Through the CATA, a significant difference (p < 0.05) was observed for 21 of the 51 descriptors evaluated. Camembert-type cheese obtained from pasteurized milk with the addition of Lactobacillus rhamnosus GG showed greater global acceptance when compared to the other cheeses, which did not significantly differ between them. The addition of the adjunct culture was a good technological strategy to improve the sensory characteristics of industrial Camembert-type cheese obtained from pasteurized milk, bringing its sensory attributes closer to the ideal product and the sensorial characteristics of a cheese produced with raw milk, but in a standardized and microbiologically safe way. Highlights • Lactobacillus rhamnosus GG differentiates the sensory profile of Camembert cheese. • Lactobacillus rhamnosus GG significantly improves the acceptance of Camembert cheese. • Pasteurization affects the sensory profile of Camembert-type cheese. • The flash-profile analysis allied to CATA with global acceptance was a good approach. [ABSTRACT FROM AUTHOR]

The effect of salt reduction (25% and 50%) on proteolysis, firmness, and sensory acceptance of Prato cheese was investigated throughout 60 days of ripening. Proteolysis was assessed by nitrogen fractionation, degradation of caseins by capillary electrophoresis (CE), and analysis of peptides by matrix-assisted laser desorption/ionisation mass spectrometry (MALDI-TOF-MS). The salt reduction did not affect proteolysis, as determined by the nitrogen fractionation, and hydrolysis profile of caseins by CE. In addition, the salt reduction did not increase the relative intensity of known bitter-tasting peptides in cheeses, as assessed by MALDI-TOF-MS. Cheeses with 50% salt reduction were less firm and less sensory acceptable than the control cheese and the cheese with 25% salt reduction. However, the reduction of 25% salt content resulted in cheeses with similar peptide profile, firmness, and sensory acceptance when compared with the control cheese. [ABSTRACT FROM AUTHOR]

In this study, we describe the characterization of the peptide profile in commercial Prato cheese by matrix-assisted laser desorption ionization mass spectrometry (MALDI-MS) and capillary electrophoresis (CE). Ten commercial Prato cheese brands were characterized via their physicochemical composition and subjected to fractionation according to solubility at pH 4.6. The pH 4.6 insoluble fraction was evaluated by CE, whereas MALDI-MS was applied to the fraction soluble at pH 4.6 and in 70% ethanol. CE revealed a characteristic pattern of hydrolysis, with formation of para-κ-casein, hydrolysis of αs1-casein at the Phe23 - Phe24 bond, and hydrolysis of β-casein. For the MALDI-MS data, a complex peptide profile was observed, with the identification of 44 peptides previously reported (24 peptides from αs1-casein, 14 from β-casein, 3 from κ-casein, and 3 from αs2-casein). It was also observed that cheeses with salt-in-moisture content greater than 5% showed an accumulation of a bitter-tasting peptide ( m/z 1536, αs1-CN f1-13), suggesting a relationship between the higher salt concentration and the abundance of this peptide. In conclusion, the results showed that even commercial cheeses produced with different raw material and processing conditions showed very similar peptide profiles when assessed at the molecular level, and only 9 peptides were responsible for discrimination of cheeses. [ABSTRACT FROM AUTHOR]

Summary The distinct techno‐functional and sensory attributes conferred by milk proteins and fat are fundamental in defining the structure, texture and flavour of dairy products. Thus, reproducing cheese‐like characteristics in plant‐based alternatives while ensuring consumer acceptance is a major challenge. This study aimed to evaluate the sensory profile of commercial cream cheese and plant‐based analogues, quantifying consumer perception and discrimination, and correlating with instrumental texture analysis. For that, two milk‐based (MB1 and MB2) and three plant‐based products (PB1, PB2 and PB3) were evaluated for their proximate composition, texture profile (spreadability and firmness) and sensory properties by combining Flash Profile method (n = 13), Check‐All‐That‐Apply (CATA) test, and Rate‐all‐that‐apply (RATA) test (n = 102) with global acceptance. Milk‐based cream cheeses (MB1 and MB2) did not differ significantly from each other and presented greater spreadability when compared to all plant‐based cream cheeses (PB1, PB2 and PB3). The texture parameters of the samples were inversely related: the greater the firmness, the lower the spreadability. All forty‐two sensory attributes allowed discrimination of the samples into three distinct clusters, with no difference between the milk‐based products. The results of the CATA test showed that the attributes most correlated with the sample MB1 were the most desirable for good acceptance of the product. In turn, PB3 showed lower acceptance scores when compared to the plant‐based samples PB1 and PB2, and the attributes rancid flavour, vegetable oil aroma and nut aroma mostly contributed to the lower acceptance of PB3. Milk‐based products were very close to the ideal product, presenting a creamy and spreadable texture as key attributes for product characterisation and acceptance. The results of RATA test showed a significant difference (P < 0.05) in the intensity of nineteen sensory attributes. Milk‐based cream cheeses were more accepted than their plant‐based counterparts. The instrumental assessments of firmness and spreadability exhibited a negative correlation, once they were inversely proportional and strongly correlated to sensory data of firm and spreadable texture, respectively. The sensory characteristics of cream cheese analogues may present a barrier to their acceptance by consumers. Attributes such as coconut and flour flavour, artificial cheese aroma and flavour, and spreadable texture played a key role in differentiating dairy products from plant‐based ones, contributing to the lower acceptance of the latter. [ABSTRACT FROM AUTHOR]

The use of adjunct proteolytic cultures in the manufacture of ripened cheese is a strategy used to favor the release of bioactive peptides during ripening. However, the presence of these peptides in cheese does not guarantee their biological activity since the bioactivity depends on the stability of these compounds during gastrointestinal digestion. This study aimed to evaluate the effect of the gastrointestinal digestion on the peptide profile of Prato cheeses produced with and without the addition of Lactobacillus helveticus LH-B02 as an adjunct culture, using in vitro static and dynamic models to simulate the digestion. In both models studied, proteolysis during the simulation of gastrointestinal digestion resulted in an approximation of the peptide profile of the cheeses. Simulated digestion led to both the hydrolysis of bioactive peptides detected in the cheeses and the release of a new bioactive fragment. • Lactobacillus helveticus addition affected the cheese peptide profile. • Dynamic and static in vitro digestion protocols approximated cheeses peptide profiles. • Different proteolysis behaviors were observed in the two digestion protocols studied. • A bioactive peptide that was not detected in cheeses was released during digestion. • Bioactive peptides were resistant to the simulation of gastrointestinal digestion. [ABSTRACT FROM AUTHOR]

• Lactobacillus helveticus increased the relative intensity of a bioactive peptide. • Salt reduction increased the relative intensity of a bioactive peptide. • Lactobacillus helveticus addition improved the cheese ACE-inhibitory activity. Among strategies to improve the health-related aspects of dairy products, great prominence has been given to salt reduction and the use of adjunct cultures that can favor the release of bioactive peptides during cheese ripening. This study aimed to evaluate the effect of the salt reduction, the addition of Lactobacillus helveticus LH-B02 and the ripening time of Prato cheese on the casein hydrolysis profile by capillary electrophoresis, peptide profile by mass spectrometry, and antihypertensive potential evaluated in vitro through the inhibitory activity of the angiotensin-converting enzyme (ACE). Both the salt reduction and the addition of adjunct culture favored the accumulation of the bioactive peptide β-CN (f193-209) (m / z 1881). The adjunct culture led to a higher ACE inhibitory activity during the ripening of Prato cheese, thus proving to be an effective strategy for the development of potentially bioactive cheese. [ABSTRACT FROM AUTHOR]

• Monensin showed no significant degradation during milk pasteurization. • Fermentation was not affected by the presence of the antibiotic. • Monensin was concentrated in the curd about 5-fold. • Cheese physicochemical characteristics were not affected by monensin residues. Considering the widespread use of the antibiotic monensin (MON) in the Brazilian livestock and the possibility of residues in milk, this paper aimed to study the stability and fate of this drug during the production of Brazilian Minas Frescal cheese, its effects on milk fermentation and on the physicochemical characteristics of this product. For that, samples of raw milk were fortified with MON at three different nominal concentrations (1.0, 2.0 and 8.0 μg/kg), passed through heat treatment and used to produce Minas Frescal cheese. Pasteurization efficiency was certified by alkaline phosphatase and peroxidase enzyme tests and cheese samples were evaluated for pH, moisture and total protein and fat content. MON residues were determined by LC-MS/MS in the following steps: raw milk, heat-treated milk, whey and cheese. No significant degradation of MON due to heat treatment was observed, suggesting that the drug is resistant to high temperatures. Moreover, the residue levels quantified in cheese and whey demonstrated a concentration of this antibiotic in the curd by about 5-fold, with a small amount of MON being lost during draining. There were no significant differences (p > 0.05) considering the physicochemical parameters evaluated in cheese samples. Fermentation was also not affected by the presence of the drug. The results showed that residues of MON in milk are stable during cheese production and may be concentrated in the final product, as well as indicate the need to establish a MON safe residue level for this food commodity. [ABSTRACT FROM AUTHOR]

Goat milk has a potential target of fraud. In this sense, Near Infrared Spectroscopy (NIRS) have been successfully used to detect food fraud. This study aimed to develop multivariate classification models using NIRS to detect adulterants in goat milk. Principal Component Analysis (PCA), control chart, k-Nearest Neighbor (k-NN), Part Least Square-Discriminant Analysis (PLS-DA) and Soft Independent Modeling of Class Analogies (SIMCA) were used to detect the adulterants: water, urea, bovine whey and cow's milk in goat's milk samples with concentrations of 0 (control), 1, 5, 10, 15 and 20% v/v, resulting in 300 control samples and 300 adulterated samples. The control chart discriminated authentic and adulterated samples with 95% confidence. The PLS-DA results were better compared to those obtained by k-NN and SIMCA; presenting 100% sensitivity and specificity in calibration, cross validation, and prediction. Therefore, NIRS combined with PLS-DA was adequate to detect goat milk safety control associated with adulteration. • PLS-DA models presented 100% of sensitivity and specificity. • PLS-DA models presented better results than KNN and SIMCA. • Q-control chart was capable to detect goat's milk adulteration with 95% of IC. [ABSTRACT FROM AUTHOR]