02052naa a2200301 a 450000100080000000500110000800800410001902400550006010000260011524501290014126000090027052011200027965000120139965000180141165000180142965000250144765000150147265000220148765000120150965300340152170000200155570000200157570000250159570000230162070000250164370000220166877300600169021595832023-12-13       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.idairyj.2023.1056282DOI1 aOLIVEIRA, C. M. S. DE  aUse of lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese.h[electronic resource]  c2023  ahe effect of Lactiplantibacillus plantarum CNPC003 on the physicochemical, biochemical, textural, microstructural and microbiological properties of skimmed Minas fresh cheese during refrigerated storage for 21 days at 6 degrees C was evaluated. Cheeses were developed using L. plantarum CNPC003 (PROB), L. plantarum CNPC003 plus starter culture (COC) and starter culture (COM). The interaction between L. plantarum CNPC003 and starter cultures resulted in higher moisture, acidity, and lower pH in the cheeses after storage. The PROB and COC cheeses had a reduced concentration of lactose, and higher levels of lactic acid. There was also greater proteolytic activity in PROB and COC cheeses resulting in lower hardness, chewiness, and gumminess compared with COM cheese. Scanning electron microscopy analysis showed PROB and COC cheeses were more homogeneous. Modifications resulting from the addition of the potentially probiotic L. plantarum-CNPC0 03 in skimmed Minas fresh cheese allow us to propose its use for new functional skimmed fresh cheese product manufacture.(c) 2023 Elsevier Ltd. All rights reserved.  aCheeses  aFood analysis  aFresh cheeses  aLactic acid bacteria  aProbiotics  aProcessed cheeses  aTexture  aLactiplantibacillus plantarum1 aGRISI, C. V. B.1 aSILVA, G. DE S.1 aLOPES NETO, J. H. P.1 aMEDEIROS, L. L. DE1 aSANTOS, K. M. O. dos1 aCARDARELLI, H. R.  tInternational Dairy Journalgv. 141, 105628, june 2023.