{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,22]],"date-time":"2026-03-22T04:12:29Z","timestamp":1774152749154,"version":"3.50.1"},"reference-count":45,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2022,9,4]],"date-time":"2022-09-04T00:00:00Z","timestamp":1662249600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Agriculture and Rural Development","award":["PDR2020-101-030775"],"award-info":[{"award-number":["PDR2020-101-030775"]}]},{"name":"Ministry of Agriculture and Rural Development","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]},{"name":"Ministry of Agriculture and Rural Development","award":["IF\/00588\/2015"],"award-info":[{"award-number":["IF\/00588\/2015"]}]},{"name":"European Agricultural Fund for Rural Development (EAFRD)","award":["PDR2020-101-030775"],"award-info":[{"award-number":["PDR2020-101-030775"]}]},{"name":"European Agricultural Fund for Rural Development (EAFRD)","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]},{"name":"European Agricultural Fund for Rural Development (EAFRD)","award":["IF\/00588\/2015"],"award-info":[{"award-number":["IF\/00588\/2015"]}]},{"DOI":"10.13039\/501100001871","name":"scientific collaboration by National Funds of FCT","doi-asserted-by":"publisher","award":["PDR2020-101-030775"],"award-info":[{"award-number":["PDR2020-101-030775"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"scientific collaboration by National Funds of FCT","doi-asserted-by":"publisher","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"scientific collaboration by National Funds of FCT","doi-asserted-by":"publisher","award":["IF\/00588\/2015"],"award-info":[{"award-number":["IF\/00588\/2015"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"FCT\/MEC (PIDDAC)","award":["PDR2020-101-030775"],"award-info":[{"award-number":["PDR2020-101-030775"]}]},{"name":"FCT\/MEC (PIDDAC)","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]},{"name":"FCT\/MEC (PIDDAC)","award":["IF\/00588\/2015"],"award-info":[{"award-number":["IF\/00588\/2015"]}]},{"name":"T\u00e9t\u00e9 II, Milk Products, Lda., (Portugal)","award":["PDR2020-101-030775"],"award-info":[{"award-number":["PDR2020-101-030775"]}]},{"name":"T\u00e9t\u00e9 II, Milk Products, Lda., (Portugal)","award":["UID\/Multi\/50016\/2019"],"award-info":[{"award-number":["UID\/Multi\/50016\/2019"]}]},{"name":"T\u00e9t\u00e9 II, Milk Products, Lda., (Portugal)","award":["IF\/00588\/2015"],"award-info":[{"award-number":["IF\/00588\/2015"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Probiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 \u00b0C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w\/w): protein (10.78 \u00b1 0.08), fat (7.59 \u00b1 0.03), dry matter (25.64 \u00b1 0.13), ash (2.81 \u00b1 0.02) and lactose (3.16 \u00b1 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g\u22121. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices\u2019 pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.<\/jats:p>","DOI":"10.3390\/foods11172698","type":"journal-article","created":{"date-parts":[[2022,9,5]],"date-time":"2022-09-05T23:35:57Z","timestamp":1662420957000},"page":"2698","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8448-6209","authenticated-orcid":false,"given":"Manuel M\u00e2ntua Esteves","family":"Garcia","sequence":"first","affiliation":[{"name":"Centro de Biotecnologia e Qu\u00edmica Fina (CBQF)-Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1705-2301","authenticated-orcid":false,"given":"Carlos Jos\u00e9 Dias","family":"Pereira","sequence":"additional","affiliation":[{"name":"Escola Superior Agr\u00e1ria-Polit\u00e9cnico de Coimbra (ESAC-IPC), Bencanta, 3040-316 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1430-9370","authenticated-orcid":false,"given":"Ana Cristina","family":"Freitas","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia e Qu\u00edmica Fina (CBQF)-Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7883-2446","authenticated-orcid":false,"given":"Ana Maria Pereira","family":"Gomes","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia e Qu\u00edmica Fina (CBQF)-Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Maria Manuela Estevez","family":"Pintado","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia e Qu\u00edmica Fina (CBQF)-Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,9,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1591","DOI":"10.3390\/nu11071591","article-title":"Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value","volume":"11","author":"Terpou","year":"2019","journal-title":"Nutrients"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1016\/j.desal.2007.05.013","article-title":"Treatment of dairy industry wastewater by reverse osmosis for water reuse","volume":"219","author":"Vourch","year":"2008","journal-title":"Desalination"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1016\/j.scitotenv.2012.12.038","article-title":"Cheese whey wastewater: Characterization and treatment","volume":"445\u2013446","author":"Carvalho","year":"2013","journal-title":"Sci. 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