Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria



Título del documento: Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
Revista: Scientia agricola
Base de datos: PERIÓDICA
Número de sistema: 000356929
ISSN: 0103-9016
Autores: 1
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Instituciones: 1Universidade Federal da Paraiba, Centro de Ciencias da Saude, Joao Pessoa, Paraiba. Brasil
Año:
Periodo: Nov-Dic
Volumen: 69
Número: 6
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental, analítico
Resumen en inglés Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat semi-hard cheese (coalho) was assessed during 21 days of storage at 10 ºC as follows: C1, Lactococcus lactis subsp. lactis and L. lactis subsp. Cremoris (standard cheese); C2, Lactobacillus acidophilus (LA-5); C3, Lactobacillus paracasei (Lactobacillus casei-01); C4, BBifidobacterium lactis (BB12); and C5, L. acidophilus, L. paracasei and B. lactis. Differences in some physico-chemical, experimental texture and proteolysis parameters were found among the assessed cheeses. All of them presented high luminosity (L*) with predominance of the yellow component (b*). Numbers of lactic acid bacteria in the cheeses were greater than 107 cfu g-1 during storage. Cheeses with the added probiotic strains alone and in co-culture were better accepted than cheeses without the probiotic strains. It is suggested that goat "coalho" cheese could be a potential carrier of probiotic lactic acid bacteria
Disciplinas: Química
Palabras clave: Química de alimentos,
Microbiología,
Productos lácteos,
Queso,
Probióticos,
Bromatología,
Calidad
Keyword: Chemistry,
Food chemistry,
Microbiology,
Dairy products,
Cheese,
Probiotics,
Bromatology,
Quality
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