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Evaluation of ripening and sensory profile of probiotic Prato cheese with addition of L. acidophilus La-5 and Bifidobacterium BB-12

Grant number: 12/15160-0
Support type:Regular Research Grants
Duration: November 01, 2012 - October 31, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Mirna Lúcia Gigante
Grantee:Mirna Lúcia Gigante
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Assoc. researchers:Jorge Herman Behrens

Abstract

When compared to fermented milk, cheeses have been considered the best products as vehicle for probiotic micro-organisms. This is mainly due to its higher pH (~ 5) and to the characteristic of the protein-fat matrix that creates an anaerobic environment favorable to maintaining the viability of the probiotic micro-organisms, in the product as well as during passage through the gastrointestinal tract. However, the addition of the probiotic during cheese manufacture changes its microbiota and, consequently, ripening and sensory profile development of the product. The aim of this study is to evaluate the ripening development, viability of microorganism, physico-chemical and sensory characteristics of probiotic Prato cheese with L. acidophilus La-5 and Bifidobacterium Bb-12 added separately or together. The cheese will be produced with pasteurized milk and will be submitted to the following treatments: 1) addition of lactic culture type O (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), control cheese; 2) addition of lactic culture type O and L. acidophilus; 3) addition of lactic culture type O and Bifidobacterium Bb-12; 4) addition of lactic culture type O, L. acidophilus and Bifidobacterium Bb-12. The experiment will be repeated three times and will be assembled in a 4 x 6 factorial design (four cheese types and six ripening times), using completely randomized block design. Cheeses will be evaluated regarding physico-chemical and microbiological composition, proteolysis and texture profile after 1, 7, 14, 28, 40 and 60 ripening days. The effect of treatment, ripening time, and the interaction of these factors on the variables studied will be evaluated using Analysis of Variance (ANOVA) and comparison of means by Tukey considering a 5% significance level. Probiotic viability during simulated gastrointestinal conditions will be evaluated after 30 days of storage. The results will be evaluated using Analysis of Variance (ANOVA) and comparison of means by Tukey considering a 5% significance level. Sensory analysis will be performed using free profile descriptive method with a group of selected tasters. The results will be analyzed using Generalized Procrustes Analysis (GPA) using software XLSTAT, version 2012. At the end of this project it is expected that the data obtained may contribute to a better understanding of the role of L. acidophilus La-5 and Bifidobacterium Bb-12, which are widely used commercial probiotics, used separately or together, on protein hydrolysis during ripening of probiotic Prato cheese, as well as its consequences on the functional and sensory characteristics of the product. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
CHAVES, K. S.; GIGANTE, M. L. Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12. INTERNATIONAL DAIRY JOURNAL, v. 52, p. 10-18, JAN 2016. Web of Science Citations: 14.

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