Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese

Detalhes bibliográficos
Autor(a) principal: Medeiros Júnior, Francisco Cesino de
Data de Publicação: 2019
Outros Autores: Pereira, Irislene Costa, Borba, Karla Kaligia Silva, Miranda Júnior, Raimundo Nonato Cardoso, Moreira, Ricardo Targino, Santos, Esmeralda Paranhos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/986
Resumo: The present study aimed to evaluate the viability of probiotic cultures in the production of Coalho cheese. Three treatments with three replicates were used: Curd cheese added Lactobacillus acidophilus (T1); Bocal cheese added Bifidobacterium lactis (T2); and traditional Curd cheese, without addition of culture (T3). The cheeses were analyzed for their physico-chemical and sensorial composition every 7 days until the 28th day. Treatment T1 presented a probiotic population count within the allowed by the legislation and there was no significant sensorial differentiation between the others. Therefore, the added Combination Cheese of L. acidophilus presented propitious conditions to be considered a new alternative of probiotic food.
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spelling Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd CheeseViabilidad de los cultivos probióticos Lactobacillus acidophilus y Bifidobacterium lactis añadidos al Queso de CoelhoViabilidade das culturas probióticas Lactobacillus acidophilus e Bifidobacterium lactis adicionadas ao Queijo de CoalhoAlimento funcional. Processamento. Produto regional.Comida funcional. Tratamiento. Producto regional.Functional food. Processing. Regional product.The present study aimed to evaluate the viability of probiotic cultures in the production of Coalho cheese. Three treatments with three replicates were used: Curd cheese added Lactobacillus acidophilus (T1); Bocal cheese added Bifidobacterium lactis (T2); and traditional Curd cheese, without addition of culture (T3). The cheeses were analyzed for their physico-chemical and sensorial composition every 7 days until the 28th day. Treatment T1 presented a probiotic population count within the allowed by the legislation and there was no significant sensorial differentiation between the others. Therefore, the added Combination Cheese of L. acidophilus presented propitious conditions to be considered a new alternative of probiotic food.El presente estudio objetivó evaluar la viabilidad de cultivos probióticos en la fabricación del queso de Coalho. Se utilizaron tres tratamientos con tres repeticiones: queso de Cobre añadido Lactobacillus acidophilus (T1); queso de Cobre añadido Bifidobacterium lactis (T2); y queso de Coelho tradicional, sin adición de cultivo (T3). Los quesos fueron analizados en cuanto a su composición físico-química y sensorial cada 7 días hasta el día 28. El tratamiento T1 presentó conteo poblacional probiótico dentro de lo permitido por la legislación y no hubo diferenciación sensorial significativa entre los demás. Por lo tanto, el Queso de Cobre añadido de L. acidophilus presentó condiciones propicias para ser considerado una nueva alternativa de alimento probiótico.O presente estudo objetivou avaliar a viabilidade de culturas probióticas na fabricação do queijo de Coalho. Foram utilizados três tratamentos com três repetições: queijo de Coalho adicionado Lactobacillus acidophilus (T1); queijo de Coalho adicionado Bifidobacterium lactis (T2); e queijo de Coalho tradicional, sem adição de cultura (T3). Os queijos foram analisados quanto à sua composição físico-química e sensorial a cada 7 dias até o 28º dia. O tratamento T1 apresentou contagem populacional probiótica dentro do permitido pela legislação e não houve diferenciação sensorial significativa entre os demais. Portanto, o Queijo de Coalho adicionado de L. acidophilus apresentou condições propícias para ser considerado uma nova alternativa de alimento probiótico.Research, Society and Development2019-03-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/98610.33448/rsd-v8i5.986Research, Society and Development; Vol. 8 No. 5; e2885986Research, Society and Development; Vol. 8 Núm. 5; e2885986Research, Society and Development; v. 8 n. 5; e28859862525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/986/827Copyright (c) 2019 Francisco Cesino de Medeiros Júnior, Irislene Costa Pereira, Karla Kaligia Silva Borba, Raimundo Nonato Cardoso Miranda Júnior, Ricardo Targino Moreira, Esmeralda Paranhos Santosinfo:eu-repo/semantics/openAccessMedeiros Júnior, Francisco Cesino dePereira, Irislene CostaBorba, Karla Kaligia SilvaMiranda Júnior, Raimundo Nonato CardosoMoreira, Ricardo TarginoSantos, Esmeralda Paranhos2020-03-25T16:07:02Zoai:ojs.pkp.sfu.ca:article/986Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:26:12.867433Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
Viabilidad de los cultivos probióticos Lactobacillus acidophilus y Bifidobacterium lactis añadidos al Queso de Coelho
Viabilidade das culturas probióticas Lactobacillus acidophilus e Bifidobacterium lactis adicionadas ao Queijo de Coalho
title Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
spellingShingle Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
Medeiros Júnior, Francisco Cesino de
Alimento funcional. Processamento. Produto regional.
Comida funcional. Tratamiento. Producto regional.
Functional food. Processing. Regional product.
title_short Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
title_full Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
title_fullStr Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
title_full_unstemmed Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
title_sort Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
author Medeiros Júnior, Francisco Cesino de
author_facet Medeiros Júnior, Francisco Cesino de
Pereira, Irislene Costa
Borba, Karla Kaligia Silva
Miranda Júnior, Raimundo Nonato Cardoso
Moreira, Ricardo Targino
Santos, Esmeralda Paranhos
author_role author
author2 Pereira, Irislene Costa
Borba, Karla Kaligia Silva
Miranda Júnior, Raimundo Nonato Cardoso
Moreira, Ricardo Targino
Santos, Esmeralda Paranhos
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Medeiros Júnior, Francisco Cesino de
Pereira, Irislene Costa
Borba, Karla Kaligia Silva
Miranda Júnior, Raimundo Nonato Cardoso
Moreira, Ricardo Targino
Santos, Esmeralda Paranhos
dc.subject.por.fl_str_mv Alimento funcional. Processamento. Produto regional.
Comida funcional. Tratamiento. Producto regional.
Functional food. Processing. Regional product.
topic Alimento funcional. Processamento. Produto regional.
Comida funcional. Tratamiento. Producto regional.
Functional food. Processing. Regional product.
description The present study aimed to evaluate the viability of probiotic cultures in the production of Coalho cheese. Three treatments with three replicates were used: Curd cheese added Lactobacillus acidophilus (T1); Bocal cheese added Bifidobacterium lactis (T2); and traditional Curd cheese, without addition of culture (T3). The cheeses were analyzed for their physico-chemical and sensorial composition every 7 days until the 28th day. Treatment T1 presented a probiotic population count within the allowed by the legislation and there was no significant sensorial differentiation between the others. Therefore, the added Combination Cheese of L. acidophilus presented propitious conditions to be considered a new alternative of probiotic food.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-06
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://rsdjournal.org/index.php/rsd/article/view/986
10.33448/rsd-v8i5.986
url https://rsdjournal.org/index.php/rsd/article/view/986
identifier_str_mv 10.33448/rsd-v8i5.986
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/986/827
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 8 No. 5; e2885986
Research, Society and Development; Vol. 8 Núm. 5; e2885986
Research, Society and Development; v. 8 n. 5; e2885986
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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