Probiotic cheddar cheese processed by pulsed electric field

• Grant number: 20/12367-0
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• Start date: June 17, 2022
• End date: June 14, 2023
• Field of knowledge: Health Sciences - Collective Health - Public Health
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Celso Fasura Balthazar
• Supervisor: Sylvie Turgeon
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Institution abroad: Université Laval, Canada
• Associated to the scholarship: 18/24540-8 - Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing, BP.PD

Abstract

Cheddar cheese is one of the most consumed dairy products in Canada. The consumption of probiotic cheeses worldwide is booming due to the benefits arising from the consumption of probiotics, and milk is considered one of the best food vehicles for delivering viable probiotics to the consumer. On the other hand, food preservation to ensure safety and quality has been the main objective for food industry, which through thermal processes guarantees the microbiological safety of food products. However, it causes unwanted physicochemical changes such as denaturation and degradation of peptides, vitamins, lactose and formation of volatile compounds with off-flavor. In this context, emerging technologies in food processing main objectives are to reduce energy consumption and decrease production costs, providing sustainability in the production chain, in addition to offering a product of better quality and commercial shelf-life, as well as the pulse electric field. This is considered environmentally friendly compared to thermal treatments traditionally used in food and, therefore, is a sustainable option due to the lower use of energy and water, in addition to ensuring microbiological safety and retaining those bioactive compounds that are degraded by heat during conventional pasteurization. Therefore, the purpose of this innovative experiment is to produce probiotic Cheddar cheese by pulsed electric field after microfiltration as a hurdle technology to diminish the bacterial load, and evaluate the microbiological and functional quality during storage, and processing expenses. The processing could be easily reproduced in Brazil for Minas Frescal cheese. (AU)