Development of stuffed coalho cheese in the traditional, lactose-free and probiotic-added formulations

• Autor(a) principal: Leite,Alessandra Cristina Sales
• Data de Publicação: 2021
• Outros Autores: Cortez,Neila Mello dos Santos, Albuquerque,Sônia Sousa Melo Cavalcanti de, Shinohara,Neide Kazue Sakugawa, Macedo,Indira Maria Estolano, Andrade,Samara Alvachian Cardoso
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000500751
• topic: stuffed cheese; seasoned Brazilian cream cheese; low lactose content; Lactobacillus casei

ABSTRACT: The probiotic products from the dairy market have been extensively exploited as well as lactose-free derivatives, suitable for lactose intolerant individuals. This research aimed to manufacture stuffed cheese with Brazilian cream cheese and spices in three versions (traditional, lactose-free, and probiotic cheese) and evaluate their quality by physico-chemical and microbiological analyses, Lactic Acid Bacteria (LAB) viability, and acceptance and preference assays. Physico-chemical properties of the formulations were all in accordance with the standards for the fat content of the Ordinance No. 146 for the traditional (54.06%) and probiotic (45.45%) full-fat samples and free-lactose (39.28%) medium-fat sample. Regarding the microbiological safety, all the samples presented to be ready for consumption, and the LAB count were still viable after 42 days of storage in the probiotic formulation at the order of 108 log CFU/mL. The lactose-free formulation achieved the highest acceptance rates among the public regarding sensorial qualities with an average grade of 7.27 out of 9. In the end, the three types of stuffed coalho cheese were successful in total quality control and also the probiotic formulation with the desired viable count after storage and lactose-free formulation with the best acceptance rates by the public.