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

Scientia Agricola

Maria Elieidy Gomes De Oliveira²  Estefânia Fernandes Garcia¹  Rita De Cássia Ramos Do Egypto Queiroga²  Evandro Leite De Souza¹ 

[1] ,Universidade Federal da Paraíba Centro de Ciências da Saúde Depto. de Nutrição

关键词: dairy product;    probiotic microorganisms;    quality evaluation;   

DOI  :  10.1590/S0103-90162012000600005

来源: SciELO

【 摘 要 】

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 10(7) 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.

【 授权许可】

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