摘要 : Petit suisse cheese was elaborated with substitution of 30% milk volume for cheese whey retentate (volumetric reduction ratio = 5.0) obtained by ultrafiltration (cheese 1) and 100% milk (cheese 2). These were evaluated regarding p... 展开 Petit suisse cheese was elaborated with substitution of 30% milk volume for cheese whey retentate (volumetric reduction ratio = 5.0) obtained by ultrafiltration (cheese 1) and 100% milk (cheese 2). These were evaluated regarding physicochemical composition: moisture, ash, total solids, lipids, total proteins, acidity in lactic acid and pH. Natural pigments were added to the cheeses: Cabernet Sauvignon (Vitis vinifera L.) grape anthocyanins or (Beta vulgaris L.) beetroot betalains. The cheese samples were maintained at 6 +or- 1 degrees C for 40 days in light-impermeable packaging and evaluated regarding pigment stability by determining half-life time and percentage color retention. The results of the physicochemical analyses demonstrated that significant differences occurred between cheeses 1 and 2 regarding total solid content, moisture, protein, lipids and carbohydrates. The half-life time and percentage color retention values obtained for the anthocyanin and betalain extracts added to the cheeses were adequate for the shelf life of this product. All rights reserved, Elsevier. 收起