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

Detalhes bibliográficos
Autor(a) principal: Oliveira, Maria Elieidy Gomes de
Data de Publicação: 2012
Outros Autores: Garcia, Estefânia Fernandes, Queiroga, Rita de Cássia Ramos do Egypto, Souza, Evandro Leite de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Scientia Agrícola (Online)
Texto Completo: https://www.revistas.usp.br/sa/article/view/48822
Resumo: 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.
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spelling Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteriadairy productprobiotic microorganismsquality evaluationOver 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.Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/sa/article/view/4882210.1590/S0103-90162012000600005Scientia Agricola; v. 69 n. 6 (2012); 370-379Scientia Agricola; Vol. 69 Núm. 6 (2012); 370-379Scientia Agricola; Vol. 69 No. 6 (2012); 370-3791678-992X0103-9016reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/sa/article/view/48822/52897Copyright (c) 2015 Scientia Agricolainfo:eu-repo/semantics/openAccessOliveira, Maria Elieidy Gomes deGarcia, Estefânia FernandesQueiroga, Rita de Cássia Ramos do EgyptoSouza, Evandro Leite de2012-12-21T11:37:50Zoai:revistas.usp.br:article/48822Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2012-12-21T11:37:50Scientia Agrícola (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
title Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
spellingShingle Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
Oliveira, Maria Elieidy Gomes de
dairy product
probiotic microorganisms
quality evaluation
title_short Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
title_full Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
title_fullStr Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
title_full_unstemmed Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
title_sort Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
author Oliveira, Maria Elieidy Gomes de
author_facet Oliveira, Maria Elieidy Gomes de
Garcia, Estefânia Fernandes
Queiroga, Rita de Cássia Ramos do Egypto
Souza, Evandro Leite de
author_role author
author2 Garcia, Estefânia Fernandes
Queiroga, Rita de Cássia Ramos do Egypto
Souza, Evandro Leite de
author2_role author
author
author
dc.contributor.author.fl_str_mv Oliveira, Maria Elieidy Gomes de
Garcia, Estefânia Fernandes
Queiroga, Rita de Cássia Ramos do Egypto
Souza, Evandro Leite de
dc.subject.por.fl_str_mv dairy product
probiotic microorganisms
quality evaluation
topic dairy product
probiotic microorganisms
quality evaluation
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-12-01
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.revistas.usp.br/sa/article/view/48822
10.1590/S0103-90162012000600005
url https://www.revistas.usp.br/sa/article/view/48822
identifier_str_mv 10.1590/S0103-90162012000600005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistas.usp.br/sa/article/view/48822/52897
dc.rights.driver.fl_str_mv Copyright (c) 2015 Scientia Agricola
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2015 Scientia Agricola
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz
publisher.none.fl_str_mv Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz
dc.source.none.fl_str_mv Scientia Agricola; v. 69 n. 6 (2012); 370-379
Scientia Agricola; Vol. 69 Núm. 6 (2012); 370-379
Scientia Agricola; Vol. 69 No. 6 (2012); 370-379
1678-992X
0103-9016
reponame:Scientia Agrícola (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Scientia Agrícola (Online)
collection Scientia Agrícola (Online)
repository.name.fl_str_mv Scientia Agrícola (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv scientia@usp.br||alleoni@usp.br
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