BUFFALO MILK MINAS FRESH CHEESE WITH PROBIOTICS PROPERTIES

Autor(es)

Do Valle, A. ; Cotta Karasawa, B. Yuri ; De Camargo Balieiro, J. C. ; Thomazini, M. ; Favaro-Trindade, C. S.

• Tipo de documento: Artigo Científico
• Fonte: ITALIAN JOURNAL OF FOOD SCIENCE; v. 21, p. 4-pg., 2009-01-01.

Resumo

The aim of this study was to produce fresh Minas-type cheese from buffalo milk and analyze its properties for up to 28 days in refrigerated storage. Five cheese-making trials were prepared. Minas-type fresh cheese is a great vehicle for Bifidobacterium lactis incorporation, as probiotic cultures were viable during storage and physico-chemical properties of probiotic products were similar to those of traditional cheeses. Thus, fresh Minas-type cheese made from buffalo milk is an excellent and viable alternative to improve buffalo milk and probiotic ingestion. (AU)

• Processo FAPESP: 07/01467-9 - Efeito da adicao de bifidobacterias na producao de queijo minas frescal de leite de bufala.
• Beneficiário: Andressa Do Valle Calomeni
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica