Petit Suisse Research Articles

Symbiotic profile of petit suisse diet cheese with added brazilian nuts extract, Bifidobacterium bifidum and Lactobacillus paracasei

Functional foods, which promise to help cure or prevent diseases, are the new trend in the powerful food market at the beginning of the 21st century. Probiotics are live microorganisms that can be added as supplements in the diet, beneficially affecting the development of the microbial flora in the gut. Prebiotics, on the other hand, are non-digestible but fermentable oligosaccharides whose function is to change the activity and composition of the intestinal microbiota with the perspective of promoting the health of the host. The Brazil nut is an oilseed, its lipid content is of good quality, with high levels of unsaturated fatty acids, components of vitamins B1, B2, B3 and selenium that have antioxidant potential. Currently, the consumption of low-calorie foods and sweeteners has increased a lot in recent years and the dairy industry, in an attempt to cater this public, has been introducing low-calorie dairy derivatives into the market, the so-called “light” and “diet” products, which use various types of sweeteners as substitutes for sucrose. Petit Suisse cheese is a cheese made with skimmed milk and cream, with very high humidity, light consistency, smooth, creamy and can have a sweet or salty flavor. The objective of this work was to produce formulations of Petit Suisse cheese added with acidifying bacteria, probiotic bacteria Bifidobacterium bifidum and Lactobacillus paracasei, Brazil nut extract, sweeteners and to verify the symbiotic potential during storage.

Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation.

This study presents the development and characterization of a novel buffalo Petit Suisse cheese, enhanced with symbiotic properties through an innovative whey retention method and incorporating inulin and xanthan gum. The research focused on assessing the cheese's physicochemical properties, shelf life, lactic acid bacteria viability, syneresis behavior, and the impact of varying concentrations of functional ingredients. The addition of inulin and xanthan gum, following a design of experiments, significantly influenced the cheese's texture and consistency. Higher inulin concentrations were associated with increased fermentation activity, as indicated by total titratable acidity, which showed an increase from 1.22% to 1.50% over a 28-day period, and pH levels that decreased from 3.33 to 2.96. The syneresis index varied across trials, with the highest reduction observed in trials with increased xanthan gum concentrations, effectively reducing syneresis to 0%. Lactic acid bacteria viability also showed notable variations, with the highest cell survival percentage reaching 107.89% in formulations with higher inulin and xanthan gum concentrations. These results underscore the importance of inulin and xanthan gum in enhancing the cheese's microbial stability and textural quality. The study concludes that the strategic use of inulin and xanthan gum improves the nutritional profile of buffalo Petit Suisse cheese and optimizes its textural and sensory attributes.

Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage

Blueberry by-products contain functional compounds and can be utilized to develop high-value ingredients for the formulation of functional dairy snacks. Petit Suisse cheese is a suitable matrix for adding innovative ingredients. This study aimed to develop and characterize two blueberry-based ingredients, a concentrated syrup, and a lyophilized bagasse powder, and incorporate them into a synbiotic Petit Suisse cheese containing probiotics and inulin. Six phenolic compounds were found in both ingredients, and the blueberry bagasse powder showed the highest bioactive content and antioxidant activity. The physicochemical, microbiological, and functional characteristics of the Petit Suisse formulations were analyzed during 21 days of cold storage, and proximal and sensory parameters were also assessed. The addition of blueberry-based ingredients increased the fiber content and affected the viscosity and syneresis parameters. The acidity and probiotic viability remained stable during storage. Bioactive and antioxidant features were improved up to 14 days, after which they began to decline slightly. The formulation with 10 g/100 g of blueberry syrup and 2 g/100 g of blueberry bagasse showed the highest sensory scores. These findings demonstrate the feasibility of using blueberry-based ingredients to manufacture synbiotic dairy snacks based on Petit Suisse cheese, enhancing their nutritional and functional properties.

ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO - QUÍMICA DE QUEIJO Petit SUISSE ADICIONADO DE FIBRA DE BAMBU

Bamboo is a widely used forest resource and has a high fiber content in its shoots, which makes it considered as a nutritious and healthy food. Due to the water retention capacity of the fibers, it has the potential for flour production, and can be used as a thickener in products that have little firmness such as Petit Suisse. This study aimed to prepare a Petit Suisse type cheese using bamboo shoot flour as an alternative source of natural thickener and, therefore, to evaluate the impact on the physicochemical composition and texture profile of the product. The results showed that the addition of different amounts of bamboo fiber to the product had no effect on pH, moisture, fat and protein, but on texture parameters and on the effect of syneresis, product with the highest percentage of bamboo fiber (0.75%) was firmer and gummy, less elastic and with less syneresis effect during storage.

Kefir-based Petit Suisse: new dessert flavored with nibs and cocoa honey / Petit Suisse à base de Kefir: nova sobremesa aromatizada com nibs e mel de cacau

Health-conscious consumers are looking for functional foods to improve their body's well-being. Kefir-based foods provide improvements in quality of life. Kefir has a nutritional and probiotic function. This study aimed to elaborate on kefir-based Petit Suisse flavored with nibs and cocoa honey, as well as to evaluate the physicochemical and microbiological parameters and sensorial acceptance. The kefir-based Petit Suisse developed in this study proved to be a viable proposition as a food source. All items listed in the sensory analysis received positive ratings by the majority of the evaluating public, which made the product exceed the value established as a criterion for acceptance. Kefir-based Petit Suisse flavored with nibs and cocoa honey can be considered a promising product for the market with nutritional values and probiotic potential.

Petit Suisse cheese added açai: characterization and effect of the use of thickeners

The search for the development of new dairy products has been growing in recent years. Petit Suisse is a cheese that has been standing out in Brazil, reaching expansion in the market. The cheese added by fruits, such as açai (Euterpe oleracea Mart.), enhances the energy and nutritional value of the product. Its texture is an important feature, influencing the acquisition by the public. Thus, the objective was to develop and analyze the texture and physicochemical parameters of Petit Suisse cheeses added with açai. Three formulations (F1, F2 and F3) were prepared with different thickeners (xanthan gum and gelatin) and analyzed for texture, moisture, protein and pH parameters. The results indicated similarity between the different formulations for the texture parameters: F1 and F3 showed no significant difference (p ≥ 0.05), and F2 differed from F3 only in elasticity and cohesiveness. It was concluded that the application of different thickeners in Petit Suisse influenced its quality, being considered the best formulation that contained the mixture of thickeners (F3).

Freeze-dried Petit Suisse cheese produced with ora-pro-nóbis (Pereskia aculeata Miller) biopolymer and carrageenan mix

Mucilage extracts from the leaves (ML) and fruits (MFR) of ora-pro-nobis were used as stabilizing agent with a mixture of carrageenans (MIX) at different concentrations for Petit Suisse cheese production. The texture, syneresis, and viscosity profiles were analyzed in fresh samples and in samples rehydrated after freeze-drying. The textural properties analyzed in the fresh samples increased as the mucilage concentrations of (ML), (MFR) and (MIX) increased. After rehydration, the values of the textural analysis decreased compared to the values of the fresh samples. Fresh and rehydrated samples exhibited pseudoplastic behavior. Greater concentration of ML, MFR and MIX increased the apparent viscosity (η) and consistency index (K). Fresh samples showed η at 1.76 s−1 and K slightly higher than rehydrated formulations. Syneresis occurred among some fresh and rehydrated samples. Drying yields for freeze-dried emulsions ranged from 20.79 to 34.38 g/100 g. This study demonstrates that both ML and MFR showed promising interaction with the MIX in creating freeze-dried Petit Suisse cheese.

Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps

This paper aims to study the sensory perception of Brazilian petit suisse cheese. Physicohemical (total sugar, total acidity, moisture, L*, a*, b* and soluble solids) physical (texture profile analysis- hardness, cohesiveness and gumminess) and sensory (color, appearance, taste, consistency and overall liking) analyses were performed. Three-way internal and external preference maps were used to evaluate the sensory profile of five different brands of strawberry flavor petit suisse (the only differences between them were the hydrocolloid bulking agents added) correlating with physical and physicochemical parameters. For this, the sisvar and sensoMaker software were used. According to the results, there is variation in the formulations of the petit suisse cheeses that are currently marketed in Brazil, with the exception of total acidity, moisture, and luminosity. Furtherore, Brazilian consumers prefer petit suisse cheese that has intermediate sweetness (7.67 °Bx to 11.67 °Bx) and reject those that are very sweet. In addition, products made with gelatin, pectin and locust bean and guar gums are more accepted.

Aluminium in infant foods: Total content, effect of in vitro digestion on bioaccessible fraction and preliminary exposure assessment

The objective of this study was to determine the total concentration and bioaccessible fraction of aluminium (Al) in 95 different baby food samples and estimate the exposure assessment. Total Al content was determined following oxidative microwave digestion by inductively coupled plasma optical emission spectrometry. An in vitro digestionmethod was optimized to evaluate the bioaccessible fraction. Total concentration and bioaccessibility varied according to the sample composition (saltypurees, fruit purees, infant drinks and petitsuisse). Petit suisse, soy-based drink and salty puree samples presented the highest total Al concentrations of 4170 μg kg−1, 2860 μg kg−1 and 2760 μg kg−1, respectively. Bioaccessiblefraction varied from 0.5%–48% according to their composition.Exposure to Al was estimated and compared with the tolerable weekly intakes currently established. The results showed that the consumption of 3 portions/day of soy-based drink along the week could represent a concern.

Lactobacillus casei CSL3: Evaluation of supports for cell immobilization, viability during storage in Petit Suisse cheese and passage through gastrointestinal transit in vitro

The present study predicted an evaluation of supports for immobilization of Lactobacillus casei CSL3, as well as its viability during storage in Petit Suisse cheese and passage through the GIT in vitro.In order to choose the appropriate support, immobilizations were performed with three dehydrated fruits: pineapple, guava and kiwi. In these fruits, the concentration of the microorganism was evaluated for a period of 43 days under refrigeration.Petit Suisse cheese was prepared and divided into two portions: C – L. casei CSL3 in its free state – and T1 – L. casei CSL3 immobilized on pineapple (biocatalyst). Physicochemical (pH, acidity, water activity, moisture, protein and syneresis), microbiological (probiotic viability, simulated GIT, sanitary and hygienic aspects) and sensory analyses were performed.It could be observed that the pineapple maintained a higher concentration of bacteria at the end of storage time, thus being the chosen support. When evaluated for the production of lactic acid, the immobilization maintained higher catalytic activity. Regarding the viability of the probiotic during storage time and its simulated GIT, there were no differences, which leads us to assume that by participating in the fermentation, the immobilization maintained a greater stability of bacteria.

Cape gooseberry Petit Suisse Cheese incorporated with moringa leaf powder and gelatin

This study aimed to prepare a Petit Suisse cheese added with cape gooseberry and supplemented with moringa leaf powder and gelatin. Formulations were: control formulation (F1); a product with 3% gelatin (F2); and product with 3% gelatin and 2% moringa (F3). Microbiological analyses were carried out to determine Listeria monocytogenes and total coliforms. Physicochemical (colorimetry and water activity –aw–), bromatological and sensory properties were determined. Results of microbiological analysis indicated that developed products met food safety requirements. Colorimetric results showed that F3 (product with gelatin and moringa) presented a significant tendency to darkness and a strong tendency to the green color; on the other hand, F1 (control) and F2 (with gelatin) showed a significant tendency to yellowness. Results of aw showed a significant difference between the F2 (only gelatin) and F3 (gelatin and moringa). Sensory analysis revealed that F1 (control) and F2 (only gelatin) presented higher sensory acceptance than F3 (gelatin and moringa) for this attribute; similar behavior was observed for smell and taste. Finally, developed product F3 (with gelatin and moringa) had higher nutritional value than control. However, sensory acceptance was significantly modified after the incorporation of moringa leaf powder in product formulation.

Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties

A chemical study was performed on the skin and seeds of Vitis labrusca var. Bordeaux to optimize the extraction of antioxidants to be added in a Petit Suisse cheese. Grape seed (3637 ± 4 mg AAE/100 g) and grape skin (1033 ± 10 mg AAE/100 g) extracted with a hydroalcoholic solution (60% ethanol) showed the highest antioxidant activity. Petit Suisse cheeses were manufactured with/without the grape skin flour and the lyophilized grape seed extract (GSE) obtained with a hydroalcoholic solution (60% ethanol) The Petit Suisse cheese manufactured with GSE presented a sensory acceptance rate of 73% (from a total of 202 untrained assessors). the Petit Suisse cheese with GSE inhibited 77% of angiotensin -converting enzyme activity (ACE), while the Petit Suisse cheese manufactured with the grape skin flour but without the lyophilized grape seed extract inhibited 38% of ACE activity. Grape seed extract combined with grape juice and skin increased the total phenolics and chemical antioxidant activity of Petit Suisse cheese, but after 28 days of storage there was a slight decrease in phenolics and FRAP. Overall, the grape seed extract and purple grape juice may be used to supplement Petit Suisse cheese with natural antioxidants.

A2A2 milk: Brazilian consumers’ opinions and effect on sensory characteristics of Petit Suisse and Minas cheeses

β-casein (β-CN) A1 and A2 variants recently been gaining increasing interest from both researchers and consumers, stimulating a new trend in the dairy market. However, there are few reports about the A2 milk usage in dairy manufacturing and consumer perceptions. Thus, this study aimed to assess the effects of the β-CN A2 on sensory characteristics of Petit Suisse and Minas cheeses; and evaluate the Brazilian consumer opinions about A2 products and their market potential. Triangular, focus group, Temporal Dominance of Sensations and acceptance sensory tests were performed. An online questionnaire was also applied. Different texture sensory profiles were observed between the Minas Frescal samples, being the A2 cheese characterized as softer and creamier. No significant sensory difference were detected for the Petit Suisse cheeses. Although the type of milk used in the Minas Frescal cheese manufacturing promoted different sensory characteristics, both products showed good sensory acceptances, which indicates that the A2A2 milk can be promising for dairy innovation. Brazilian consumers reported that they did not read labels and the information about the type of milk frequently. Therefore, it is important to develop marketing strategies to publicize the benefits related to the A2A2 milk, stimulating their purchase process by consumers.

Fermentação de Petit Suisse obtido com retenção de soro e adição de lactase e redução da adição de açúcares versus à formulação tradicional

As atuais tendências de mercado apontam para produtos livres ou com baixo teor de lactose. Além disso, questões econômicas e ecológicas levam a adaptação das tradicionais tecnologias por outras que permitam modificações nos processos que atendam à nova realidade sem, contudo, perder em qualidade. Entretanto, o desenvolvimento de novas tecnologias exigem estudos que possam otimizá-las de modo a atender às necessidades da indústria e do consumidor. O presente trabalho teve como objetivo avaliar os impactos do uso de lactase e da redução dos teores de sacarose adicionado na fermentação de Petit Suisse pelo método da retenção de soro. A utilização de lactase na produção do queijo petitsuisse reduziu em duas horas o tempo de fermentação em relação à formulação tradicional nas condições experimentais empregadas neste trabalho. O perfil da fermentação diferiu entre as formulações estudadas e foram estabelecidas relações matemáticas entre a variação do pH e o tempo.

Brazilian infant dairy foods: mineral content and daily intake contribution

PurposeThe purpose of this paper is to investigate the mineral content of seven Brazilian infant dairy product categories (petit Suisse cheeses, fermented milks, yogurts, fermented dairy beverage, dairy dessert, Requeijão cremoso spreadable cheese and UHT dairy beverages) and estimate their contribution to daily intake.Design/methodology/approachThe composition of major (Ca, K, Mg, and Na) and trace (Pb, Cd, Cu and Mn) minerals was determined using Inductively Coupled Plasma Optical Emission Spectrometry. Furthermore, a comparative analysis of the mineral levels with the Reference Daily Intake (RDI) at different child development stages was carried out.FindingsHigh Ca levels were observed in petit Suisse (3.44±1.66 mg g−1), dairy dessert (3.88±0.02 mg g−1) and Requeijão cremoso (4.14±0.07 mg g−1). Dairy dessert presented the highest K level (2.57±0.07 mg g−1), while the Requeijão cremoso presented the highest Na content (4.78±0.10 mg g−1), and both products had the highest Mg contents (238.55±16.27 and 197.39±5.18 µg g−1, respectively). Trace elements (Cd, Cu, Mn and Pb) were below the limit of detection for all commercial dairy foods. Among food products analyzed, petit Suisse cheese and dairy dessert can be considered good sources of calcium, while Requeijão cremoso is high in both calcium and sodium.Originality/valueThis study is the first to analyze the mineral levels of several Brazilian infant dairy foods and the daily intake contribution during important child development stages. These findings provide valuable guidance for researchers and practitioners trying to develop healthy and nutritious dairy products for infants and children.

Feeding and nutritional profiles of children at 12 months of age living in the western region of the city of São Paulo: The Procriar Project

ABSTRACT Objective To analyze the feeding profiles, nutritional statuses and influences of maternal characteristics on food consumption of infants at the end of the first year of life. Methods This is a cross-sectional study nested within a cohort of pregnant women that evaluated children with a mean age of 12.1 months. The weights and lengths were measured, and the body mass index was calculated. Food consumption was obtained through 24-hour recall and was assessed qualitatively. The outcomes studied dichotomously (yes/no) were overweight (body mass index ≥+2 Z-scores), consumption of foods considered unhealthy (i.e., sugar, petit suisse cheese, sandwich crackers, and soft drinks), consumption of fruits, legumes and vegetables and a minimum acceptable diet composed of minimum dietary diversity and minimum meal frequency. Logistic regression models were constructed to evaluate the association between maternal variables and the outcomes studied. Results A total of 254 infants were evaluated, of whom 10.7% were overweight. The majority of the infants did not receive a minimum acceptable diet (58.7%), 28.0% consumed petit suisse cheese and 42.0% received added sugar in their preparations. Mothers less than 20 years old or with more schooling were more likely to offer unhealthy foods to their children (.=0.03). Fruits, legumes and vegetables (consumption was higher among children of mothers over 20 years old (.=0.04). Conclusion The study revealed a high prevalence of overweight and an inadequacy of food consumption among children. The finding that adolescent mothers and/or mothers with more schooling tend to offer inadequate food to children may favor the definition of specific educational strategies.

Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese

This work investigated the effect of the addition of different antioxidants (ascorbic acid, glucose oxidase, cysteine, and jabuticaba extract) on the rheological and sensorial properties of the probiotic petit suisse cheese. Absence of influence of the antioxidants at the physico-chemical characteristics of the petit suisse cheese was observed. Overall, the petit suisse cheeses presented weak gel characteristics and behaved as pseudoplastic material, except for control. All treatments exhibited a thixotropic non-Newtonian behavior; however, higher hysteresis area was obtained for control sample, which indicates that antioxidants incorporated to petit suisse had a protective effect on the typical thixotropic behavior of the Quark gel. The commercial sample presented higher scores for all aspects by consumers, whereas the probiotic petit suisse samples presented opposite behavior. Projective mapping was able to generate a vocabulary where the sample containing jabuticaba skin extract obtained by supercritical extraction was characterized by the panelists as presenting grape flavor and purple color.

Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option?

This research evaluated the action of jabuticaba skin extract (JSE) obtained through supercritical extraction compared with the antioxidants ascorbic acid, cysteine chloride, and glucose oxidase along probiotic Petit Suisse cheese processing. Physico-chemical analyses (pH, proteolysis, antioxidant activity, organic acids, and fatty acid profile) and microbiological (starter culture and probiotic culture counts) were carried out over 28days of refrigerated storage. Addition of JSE on Petit Suisse was variable and dependent of the evaluated parameters with satisfactory findings in consumer test. However, the supplementation of probiotic Petit Suisse with JSE should be evaluated with care.

Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse

For years, just-about-right (JAR) scales have been among the most used techniques to obtain sensory information about consumer perception, but recently, some researchers have harshly criticized the technique. The present study aimed to apply survival analysis to estimate the optimum sucrose concentration in probiotic petit suisse cheese and compare the survival analysis to JAR scales to verify which technique more accurately predicted the optimum sucrose concentration according to consumer acceptability. Two panels of consumers (total=170) performed affective tests to determine the optimal concentration of sucrose in probiotic petit suisse using 2 different methods of analysis: JAR scales (n=85) and survival analysis (n=85). Then an acceptance test was conducted using naïve consumers (n=100) between 18 and 60 yr old, with 2 samples of petit suisse, one with the ideal sucrose determined by JAR scales and the other with the ideal sucrose content determined by survival analysis, to determine which formulation was in accordance with consumer acceptability. The results indicate that the 2 sensory methods were equally effective in predicting the optimum sucrose level in probiotic petit suisse cheese, and no significant differences were detected in any of the characteristics related to liking evaluated. However, survival analysis has important advantages over the JAR scales. Survival analysis has shown the potential to be an advantageous tool for dairy companies because it was able to accurately predict the optimum sucrose content in a consumer-friendly way and was also practical for researchers because experimental sensory work is simpler and has been shown to be more cost effective than JAR scales without losses of consumer acceptability.

DETERMINAÇÃO DE Fe E Zn EM QUEIJOS PETIT SUISSE: ASPECTOS ANALÍTICOS E TEORES ENCONTRADOS EM AMOSTRAS COMERCIAIS

O Petit Suisse é um queijo bastante popular entre o público infantil, apresenta-se geralmente enriquecido com as vitaminas D e E, além de sais minerais de cálcio, fósforo, zinco e ferro. Neste trabalho avaliaram-se criticamente os teores de Fe e Zn nesses queijos empregando a espectrometria de absorção atômica em chama (F AAS) e diferentes métodos de mineralização das amostras (via seca e via úmida). O método por via úmida, que foi adaptado para as amostras estudadas, forneceu resultados mais exatos e foi utilizado para análise de nove amostras comerciais,cujos teores de Fe variaram em uma faixa de concentração de 0,010 – 0,066 mg g-1 enquanto os teores de Zn ficaram entre 0,004 – 0,057 mg g-1. A presença destes micronutrientes também foi constatada em amostras comerciais não enriquecidas, portanto a qualidade do leite é de essencial importância nas características do produto final. O método proposto por via úmida é sensível o suficiente para determinação destes micronutrientes minerais.