Authors:
C.V. Raimundi Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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B.C. Scopel Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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A.N. Ito Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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A.A.L. Tribst Núcleo de Estudos e Pesquisas em Alimentação, Universidade Estadual de Campinas, Avenida Albert Einstein, 291, Zip Code: 13083-852, Campinas, São Paulo, Brasil

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G.A.R. Sehn Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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D. Cavalheiro Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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E. Rigo Departamento de Engenharia de Alimentos e Engenharia Química, Universidade do Estado de Santa Catarina, BR 282, km 573, Linha Santa Teresinha, Zip Code 89870-000, Pinhalzinho, Santa Catarina, Brasil

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https://orcid.org/0000-0002-5405-5168
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Abstract

The effects of milk from different species (sheep/cow) and pH adjustment in the production of Requeijão cremoso, a kind of processed cheese, were investigated. The results showed that the sheep's Requeijão cremoso had higher pH (∼3%), lower yellowness index (∼11%), and lower brightness (∼12%) after 5 days of storage, and at least 40% lower hardness compared to the Requeijão made from cow milk. The pH adjustment did not change the visual appearance of the samples but affected their hardness in different ways, with an increase of up to 16% for the cheese from cow milk and a reduction of up to 39% for the cheese produced from sheep milk. The results suggested that the protein-protein interactions were favoured in the Requeijão cremoso from sheep milk, while a protein network with higher water holding capacity and increased hardness was observed for the samples from cow milk.

  • Belsito, P.C., Ferreira, M.V.S, Cappato, L.P., Cavalcanti, RN., Vidal, V.A.S., Pimentel, T.C., Esmerino, E.A., Balthazar, C.F., Neto, R.P.C., Tavares, M.I.B., Zacarchenco, P.B., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Pastore, G.M., Pollonio, M.A.R., and Cruz, A.G. (2017). Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. Carbohydrate Polymers, 174: 869875. https://doi.org/10.1016/j.carbpol.2017.07.021.

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  • Bianchi, A.D., Mallmann, S., Gazoni, I., Cavalheiro, D., and Rigo, E. (2021). Effect of acid casein freezing on the industrial production of processed cheese. International Dairy Journal, 118: 105043 .https://doi.org/10.1016/j.idairyj.2021.105043.

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  • Brasil. (1997). Portaria nº 359, de 4 de setembro de 1997. Aprova o regulamento técnico para fixação de identidade e qualidade do requeijão ou requesõn. Diário Oficial da União: Seção 1, Brasília, Distrito Federal, n. 172, p. 4243. Available at: https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=08/09/1997&jornal=1&pagina=42&totalArquivos=160.

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  • Dalmina, E.M., Malta, D.S., Silva, F.C., Tribst, A.A.L., Rigo, E., and Cavalheiro, D. (2022). Sodium reduction in “Requeijão cremoso” processed cheese made from fresh and refrigerated sheep milk. Journal of Food Processing and Preservation, 46(4): e16418. https://doi.org/10.1111/jfpp.16418.

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  • Dalziel, J.E., Smolenski, G.A., McKenzie, C.M., Haines, S.R., and Day, L. (2018). Differential effects of sheep and cow skim milk before and after fermentation on gastrointestinal transit of solids in a rat model. Journal of Functional Foods, 47: 116126. https://doi.org/10.1016/j.jff.2018.05.039.

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  • Dias, R.S., Balthazar, C.F., Cavalcanti, R.N., Sobral, L.A., Rodrigues, J.F., Neto, R.P.C., Tavares, M.I.B., Ribeiro, A.P.B., Grimaldi, R., Sant'Anna, C., Esmerino, E.A., Pimentel, T.C., Silva, M.C., and Cruz, A.G. (2022). Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream. Food Bioscience, 46: 101564. https://doi.org/10.1016/j.fbio.2022.101564.

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  • Fox, P.F., Guinee, T.P., Cogan, T.M., and McSweeney, P.L. (2017). Fundamentals of cheese science. Springer, Boston, p. 799.

  • Lee, S.K., Klostermeyer, H., and Anema, S.G. (2015). Effect of fat and protein-in-water concentrations on the properties of model processed cheese. International Dairy Journal, 50: 1523 .https://doi.org/10.1016/j.idairyj.2015.06.001.

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  • Malta, D.S., Dalmina. E.M., Schmeier, M.N., Seguenka, B., Steffens, J., Bianchi, A.E., Tribst, A.A.L., Cavalheiro, D., and Rigo, E. (2021). Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese. International Dairy Journal ,121: 105101. https://doi.org/10.1016/j.idairyj.2021.105101.

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  • Ochoa-Flores, A.A., Hernández-Becerra, J.A., Velázquez-Martínez, J.R., Piña-Gutiérrez, J.M., Hernández-Castellano, L.E., Toro-Mujica, P., Chay-Canul, A.J., and Vargas-Bello-Pérez, E. (2021). Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk. Journal of Dairy Science, 104(7): 74577465. https://doi.org/10.3168/jds.2020-19301.

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  • Park, Y.W. (2007). Rheological characteristics of goat and sheep milk. Small Ruminant Research, 68(1–2): 7387. https://doi.org/10.1016/j.smallrumres.2006.09.015.

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  • Ramos, M. and Juarez, M. (2011). Sheep milk. In: Fuquay, J.W. (Ed.), Encyclopedia of dairy sciences, 2nd ed. Academic Press, London, vol. 2, pp. 494502.

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  • Ramos, I.M. and Poveda, J.M. (2022). Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments. LWT – Food Science and Technology, 163(15): 113581. https://doi.org/10.1016/j.lwt.2022.113581.

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  • Silva, R., Rocha, R.S., Guimarães, J.T., Balthazar, C.F., Ramos, G.L.P.A., Scudino, H., Pimentel, T.C., Azevedo, E.M., Silva, M.C., Cavalcanti, R.N., Alvarenga, V.O., Duarte, M.C.K.H., Esmerino, E.A., Freitas, M.Q., and Cruz A.G. (2020). Ohmic heating technology in dulce de leche: physical and thermal profile, microstructure, and modeling of crystal size growth. Food and Bioproducts Processing, 124: 278286. https://doi.org/10.1016/j.fbp.2020.09.001.

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  • Tribst, A.A.L., Ribeiro, L.R., Leite Junior, B.R.C., Oliveira M.M., and Cristianini M. (2018). Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk. International Dairy Journal, 78: 3645 .https://doi.org/10.1016/j.idairyj.2017.10.005.

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  • Walter, L., Narayana, V.K., Fry, R., Logan, A., Tull, D., and Leury, B. (2020). Milk fat globule size development in the mammary epithelial cell: a potential role for ether phosphatidylethanolamine. Scientific Reports, 10: 12299. https://doi.org/10.1038/s41598-020-69036-5.

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  • Zhong, Q. and Daubert, C.R. (2004). Kinetics of rennet casein gelation at different cooling rates. Journal of Colloid and Interface Science, 279: 8894. https://doi.org/10.1016/j.jcis.2004.06.059.

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Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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