Abstract This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese presented high acidity and the highest contents of protein, fat, and ash, while Ricotta cheese presented the lowest contents of protein, fat, and ash. Bovine milk coalho and Minas fresh cheeses were characterized as source of zinc. Manteiga cheese was characterized by the yellow color (higher b* values). Goat milk coalho cheese was characterized by the white color (higher L* values) and presented the highest concentration of minerals (potassium, iron, magnesium, calcium, manganese, and phosphorus). Part of the typical Brazilian cheeses did not agree with the legislation for moisture (5.9%) and fat in the dry matter (11.8%) classifications, as well as, did not have adequate concentrations of protein (65.4%) and fat (44.9%) stated in the label, being the non-conformity dependent on the cheese type. Furthermore, 30% of the cheeses (30%) disagreed with the microbiological Brazilian legislation, as they presented coliforms and/or coagulase-positive Staphylococcus counts above the limits. It can be concluded that the Brazilian cheeses are nutritive, but the microbial quality and nutritional labels need improvement.

Abstract The effect of probiotic milk drinks associated with non-surgical periodontal therapy (NSPT) in treating periodontitis was evaluated. A double-blind placebo-controlled randomized clinical trial with patients with periodontitis was conducted. Two groups were used: TG (n=15, test group, probiotic milk drink, Lacticaseibacillus casei 01, 8-9 log CFU/mL) and CG (n=15, control group, conventional milk drink). The milk drinks (100 mL) were consumed once a day at breakfast for 15 days. Both groups also received NSPT, supra and subgingival scaling and root planning per quadrant, and oral hygiene instruction. All patients were clinically evaluated after 30, 90, and 180 days of the last NSPT session. Reductions in clinical attachment loss and probing pocket depth were observed at 30 days in both groups, maintained throughout the follow-up. Decreases in visible plaque index (VPI) and bleeding on probing were observed after probiotic milk drink consumption for 30 days, suggesting an effect provided by probiotics in the control of biofilm and inflammation. However, the impact on VPI was not persistent for more than 30 days, demonstrating the need for regular consumption of the probiotic milk drink. In conclusion, probiotic milk drinks may be used as adjuvant therapy to treat periodontitis.

Abstract The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 108 CFU mL-1 and 106 CFU mL-1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

Abstract The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilm-producing capacity and the production of deteriorating enzymes were investigated. Most of the samples (59%) presented psychrotrophic bacteria counts higher than 4 log CFU/g, indicating problems in the microbiological quality of the products. The identification of Gram-negative bacteria revealed the presence of micro-organisms that can be potentially harmful (39.4% Acinetobacter baumanii/calcoaceticus, 23.2% Burkoderia pseudomallei, 10.1% Halfnia alvei) and/or deteriorating micro-organisms (6.1% Pseudomonas aeruginosa) with the capacity of producing proteases (36.4%), lecithinases (41.4%), and lipases (4%). Roughly, 68.7% of micro-organisms were non-producers of biofilms, 28.3% were medium biofilm producers, and 3.0% were high biofilm producers. The findings suggest there are problems related to the good practices of obtaining organic milk and in the manufacture of dairy products.

Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1 oBrix), acidity (pH 4.17 and total acidity 0.15 g malic acid 100 mL-1) and sensory acceptance (flavor and overall impression). Furthermore, it presented important volatile compounds (2-methyl-1-butanol, formic acid butyl ester, acetyl pentyl acetate, and α-terpinolene). A synergistic effect of apple juice and cardamom tea was observed for the antioxidant activity and number of volatile compounds, demonstrating the potential of this mixed beverage as a functional food. In conclusion, it was possible to develop a mixed beverage with suitable nutritional, physicochemical and sensory properties using 70% of organic apple juice and 30% of cardamom tea.

O efeito da adição de inulina e do tipo de iniciador (grãos de Kefir ou cultura starter comercial) da fermentação sobre a viabilidade microbiana, textura e características químicas de bebidas Kefir, formuladas com leite integral ou desnatado, foi avaliado durante o armazenamento refrigerado. O tipo de iniciador não teve influência sobre a viabilidade microbiana ao longo da estocagem das bebidas, mas as alterações químicas e de textura (redução do pH, teores de lactose e inulina e aumento da acidez, firmeza e sinérese) foram mais acentuadas nas formulações fermentadas com grãos do que com cultura starter. A adição de inulina não influenciou a acidez ou a viabilidade de bactérias ácido-láticas, mas, em geral, seu efeito sobre a sobrevivência das bactérias ácido-acéticas, Lactococcus e leveduras, firmeza e sinérese foi dependente do tipo de leite e da cultura de fermentação utilizados. De modo geral, a contagem de leveduras, bactérias ácido-acéticas e Leuconostoc aumentou ou permaneceu inalterada, enquanto que a população total de bactérias ácido-lácticas e de Lactococcus reduziu de 1 a 2 log ou se manteve durante o armazenamento das bebidas.

The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.