Viability of probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis added to the Curd Cheese
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1797052733035905024 |