Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei

Autor(es)

Buriti, Flávia Carolina Alonso ; Rocha, Juliana S. da ; Assis, Eliane G. ; Saad, Susana Marta Isay ^[4]

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 38, n. 2, p. 173-180, Mar. 2005.
• Área do conhecimento: Ciências Agrárias - Ciência e Tecnologia de Alimentos
• Assunto(s): Laticínios Lactobacillus

Resumo

The effect of a probiotic Lactobacillus paracasei culture on sensory performance and on the behaviour of instrumental texture profile and related properties of Minas fresh cheese during storage at 5 degree C was investigated. Four cheese-making trials were prepared, two supplemented with a mesophilic type O lactic culture (T1, T2) and two with lactic acid (T3, T4). L. paracasei subsp. paracasei was added in T2 and T3. The viability of L. paracasei, instrumental texture profile analysis and related properties were monitored during storage for up to 21 days. Viable counts of L. paracasei in probiotic cheeses T2 and T3 started above 10 super(6)-10 super(7) cfu g super(-1) and increased during storage. Cheeses T1 and T2 differed significantly from T3 and T4 in relation to hardness, cohesiveness, chewiness and gumminess (P<0.05). Probiotic cheeses T3 performed better in sensory evaluation. Minas fresh cheese with L. paracasei showed a great potential as a functional food. (AU)

• Processo FAPESP: 00/14681-0 - Tecnologia de queijo minas frescal: influência da adição de culturas probióticas
• Beneficiário: João Henrique Alarcon Alegro
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 00/14680-3 - Perfil de textura de queijo minas frescal processado com a adição de cultura probiótica
• Beneficiário: Flávia Carolina Alonso Buriti
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 00/03803-7 - Emprego de cultura probiótica no processamento de queijo Minas frescal
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 02/11294-0 - Desenvolvimento de queijo fresco simbiótico
• Beneficiário: Flávia Carolina Alonso Buriti
• Modalidade de apoio: Bolsas no Brasil - Mestrado