Journal of Food & Industrial Microbiology

Department of Food Science and Technology, , Federal University South Border, BR 158, km 405, Laranjeiras do Sul 85319-899, PR, Brazil

Publications

• Short Communication   
  Impact of Including Winemaking By-product on the Properties of A2A2 Milk and Probiotic-made Petit Suisse Cheese
  Author(s): Costa Jea*
  
  The dairy industry is increasingly exploring sustainable and innovative ways to enhance the nutritional and sensory properties of dairy products while minimizing waste. One such approach is the inclusion of winemaking by-products in dairy production, particularly in the manufacture of cheese. Winemaking by-products, such as grape pomace, seeds, and skins, are rich in bioactive compounds like phenolic compounds, antioxidants, and dietary fiber. These by-products, often discarded after the wine production process, can be repurposed for use in food products, offering both environmental and nutritional benefits. Petit Suisse cheese, a soft, creamy, and mild cheese, traditionally made from cow’s milk, offers a unique opportunity to explore the effects of such by-products... Read More»
  DOI: 10.37421/2572-4134.2024.10.305

  Abstract HTML PDF