SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/151 |
Resumo: | The Minas Padrão cheese, although it is the most produced in our State, for not have technical standard of identity and quality, possess variable physical chemistry characteristics. The aim of this study was to evaluate the sensorial and physical chemistry characteristics of Minas Padrão cheese produced with probiotics cultures. Cheeses were produced using lactic acid cultures as L. acidophilus, L. casei ssp. casei, ABT (Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) and type ?Oficulture with inoculation of 109 CFU/mL. After production, were developed physical chemistry analyses according to Normative Instruction nº 68 and sensorial analysis using the test of multiple comparison. It was evaluated the yield of production of cheese and count of lactic acid bacteria. In relation to physical chemistry analyses, it was observed significant difference (p 5) in values of total solids and humidity among cheeses produced with probiotic cultures. Also, it was observed significant differences (p 5) in the technical yield of cheeses. Counts of lactic acid bacteria in cheeses after its production and after 60 days of repining were 108 CFU/g and 107CFU/g, respectively. Cheeses produced with L. casei ssp. casei and with ABT culture did not differentiated in relation to preference (p 5) using the Tukey test, been these most preferable than those produced with L. acidophillus (p 0,5). Therefore, use of probiot culture show as an alternative in order to produce probiotic Minas Padrão cheese once it attended the expectative of consumers that search for nutritive and health foods. |
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SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESECARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DE QUEIJO MINAS PADRÃO PROBIÓTICOLactic acid bacteria, Cheese, Probiotic, Physical chemistry characteristics.bactérias lácticas; queijo; probiótico; características físico-químicasThe Minas Padrão cheese, although it is the most produced in our State, for not have technical standard of identity and quality, possess variable physical chemistry characteristics. The aim of this study was to evaluate the sensorial and physical chemistry characteristics of Minas Padrão cheese produced with probiotics cultures. Cheeses were produced using lactic acid cultures as L. acidophilus, L. casei ssp. casei, ABT (Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) and type ?Oficulture with inoculation of 109 CFU/mL. After production, were developed physical chemistry analyses according to Normative Instruction nº 68 and sensorial analysis using the test of multiple comparison. It was evaluated the yield of production of cheese and count of lactic acid bacteria. In relation to physical chemistry analyses, it was observed significant difference (p 5) in values of total solids and humidity among cheeses produced with probiotic cultures. Also, it was observed significant differences (p 5) in the technical yield of cheeses. Counts of lactic acid bacteria in cheeses after its production and after 60 days of repining were 108 CFU/g and 107CFU/g, respectively. Cheeses produced with L. casei ssp. casei and with ABT culture did not differentiated in relation to preference (p 5) using the Tukey test, been these most preferable than those produced with L. acidophillus (p 0,5). Therefore, use of probiot culture show as an alternative in order to produce probiotic Minas Padrão cheese once it attended the expectative of consumers that search for nutritive and health foods. O queijo Minas Padrão, embora seja um dos mais produzidos em nosso estado, por não possuir regulamento técnico de identidade e qualidade, possui características físico-químicas variáveis. Este estudo teve por objetivo avaliar as características físico-químicas e sensorial do queijo Minas padrão produzido com culturas probióticas. Os queijos foram fabricados com culturas lácticas de L. acidophilus, L.casei ssp casei, ABT (Lactobacillus acidophilus, Bifidobacterium longum e Streptococcus thermophilus) e tipo "O", na contagem de 10º UFC/mL. Após a produção, foram realizadas análises físico-químicas conforme a Instrução Normativa nº 68 e análise sensorial utilizando o teste de comparação múltipla. Foram avaliados o rendimento de produção e a contagem de bactérias lácticas. Quanto às análises físico-químicas foi observado diferenças significativas (p 5) nos teores de EST e umidade entre os queijos produzidos com as culturas probióticas. Também foi observado diferença significativa (p 5) no rendimento técnico dos queijos. As contagens de bactérias láticas nos queijos após sua fabricação e 60 dias de maturação foram 108 UFC/g e 107UFC/g, respectivamente. Os queijos produzidos com a cultura de L. casei ssp casei e com a cultura ABT não diferiram entre si quanto a preferência, ao nível de 5 % de probabilidade pelo teste de Tukey (p 0,5), sendo estes mais preferidos que o produzido com a cultura de L. acidophillus (p 0,5). A utilização de cultura probiótica mostra-se uma alternativa para o desenvolvimento de queijo Minas Padrão probiótico, por atender às expectativas dos consumidores, que buscam alimentos saudáveis, nutritivos e saborosos.ILCTMarques, Karine de AlmeidaFerreira, Rosineide da PaixãoMartins, Aurélia Dornelas de OliveiraSoares, Bruno GauderetoMartins, Maurilio LopesMartins, José Manoel2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/151Journal of Candido Tostes Dairy Institute; v. 66, n. 378 (2011); 17-25Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 378 (2011); 17-252238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/151/159Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T16:47:12Zoai:oai.rilct.emnuvens.com.br:article/151Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T16:47:12Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DE QUEIJO MINAS PADRÃO PROBIÓTICO |
title |
SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE |
spellingShingle |
SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE Marques, Karine de Almeida Lactic acid bacteria, Cheese, Probiotic, Physical chemistry characteristics. bactérias lácticas; queijo; probiótico; características físico-químicas |
title_short |
SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE |
title_full |
SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE |
title_fullStr |
SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE |
title_full_unstemmed |
SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE |
title_sort |
SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE |
author |
Marques, Karine de Almeida |
author_facet |
Marques, Karine de Almeida Ferreira, Rosineide da Paixão Martins, Aurélia Dornelas de Oliveira Soares, Bruno Gaudereto Martins, Maurilio Lopes Martins, José Manoel |
author_role |
author |
author2 |
Ferreira, Rosineide da Paixão Martins, Aurélia Dornelas de Oliveira Soares, Bruno Gaudereto Martins, Maurilio Lopes Martins, José Manoel |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Marques, Karine de Almeida Ferreira, Rosineide da Paixão Martins, Aurélia Dornelas de Oliveira Soares, Bruno Gaudereto Martins, Maurilio Lopes Martins, José Manoel |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Lactic acid bacteria, Cheese, Probiotic, Physical chemistry characteristics. bactérias lácticas; queijo; probiótico; características físico-químicas |
topic |
Lactic acid bacteria, Cheese, Probiotic, Physical chemistry characteristics. bactérias lácticas; queijo; probiótico; características físico-químicas |
description |
The Minas Padrão cheese, although it is the most produced in our State, for not have technical standard of identity and quality, possess variable physical chemistry characteristics. The aim of this study was to evaluate the sensorial and physical chemistry characteristics of Minas Padrão cheese produced with probiotics cultures. Cheeses were produced using lactic acid cultures as L. acidophilus, L. casei ssp. casei, ABT (Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) and type ?Oficulture with inoculation of 109 CFU/mL. After production, were developed physical chemistry analyses according to Normative Instruction nº 68 and sensorial analysis using the test of multiple comparison. It was evaluated the yield of production of cheese and count of lactic acid bacteria. In relation to physical chemistry analyses, it was observed significant difference (p 5) in values of total solids and humidity among cheeses produced with probiotic cultures. Also, it was observed significant differences (p 5) in the technical yield of cheeses. Counts of lactic acid bacteria in cheeses after its production and after 60 days of repining were 108 CFU/g and 107CFU/g, respectively. Cheeses produced with L. casei ssp. casei and with ABT culture did not differentiated in relation to preference (p 5) using the Tukey test, been these most preferable than those produced with L. acidophillus (p 0,5). Therefore, use of probiot culture show as an alternative in order to produce probiotic Minas Padrão cheese once it attended the expectative of consumers that search for nutritive and health foods. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-22 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/151 |
url |
https://www.revistadoilct.com.br/rilct/article/view/151 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/151/159 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 66, n. 378 (2011); 17-25 Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 378 (2011); 17-25 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738127806300160 |