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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
02/01/2013 |
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Data da última atualização: |
27/06/2016 |
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Autoria: |
OLIVEIRA, M. E. G. de; GARCIA, E. F.; QUEIROGA, R. de C. R. do E.; SOUZA, E. L. de. |
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Afiliação: |
Maria Elieidy Gomes de Oliveira; Estefânia Fernandes Garcia; Rita de Cássia Ramos do Egypto Queiroga; Evandro Leite de Souza. |
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Título: |
Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Scientia Agricola, Piracicaba, v. 69, n. 6, 370-379, Nov./Dec. 2012. |
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DOI: |
http://dx.doi.org/10.1590/S0103-90162012000600005 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: 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 107 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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Palavras-Chave: |
Alimento funcional probiótico; Bactéria láctea; Bifidobacterium lactis; Dairy product; Probiotic; Probiótico; Queijo coalho. |
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Thesagro: |
Caprino; Produto derivado do leite; Queijo. |
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Thesaurus Nal: |
Goat cheese; Lactic acid bacteria; Lactobacillus acidophilus; Lactobacillus paracasei; Lactococcus lactis. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02397naa a2200349 a 4500
001 1943787
005 2016-06-27
008 2012 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1590/S0103-90162012000600005$2DOI
100 1 $aOLIVEIRA, M. E. G. de
245 $aTechnological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.
260 $c2012
520 $aAbstract: 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 107 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.
650 $aGoat cheese
650 $aLactic acid bacteria
650 $aLactobacillus acidophilus
650 $aLactobacillus paracasei
650 $aLactococcus lactis
650 $aCaprino
650 $aProduto derivado do leite
650 $aQueijo
653 $aAlimento funcional probiótico
653 $aBactéria láctea
653 $aBifidobacterium lactis
653 $aDairy product
653 $aProbiotic
653 $aProbiótico
653 $aQueijo coalho
700 1 $aGARCIA, E. F.
700 1 $aQUEIROGA, R. de C. R. do E.
700 1 $aSOUZA, E. L. de
773 $tScientia Agricola, Piracicaba$gv. 69, n. 6, 370-379, Nov./Dec. 2012.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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| 5. |  | CALDAS, M.; WALKER, R.; SKOLE, D.; CHOMENTOWSKI, W.; SALAS, W.; SILVA, L. G. T.; PEDLOWSKI, M.; SHIROTA, R.; SILVA, A. Deforestation and land cover change at household level: evidences from the brazilian Amazon. In: LBA SCIENTIFIC CONFERENCE, 1., 2000, Belém, PA. Abstracts... Belém, PA: LBA, 2000. p. 138.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 5 | |
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