Data/hora: 03/06/2024 11:05:48

Biblioteca(s): | Embrapa Caprinos e Ovinos.
Data corrente: | 02/01/2013
Data da última atualização: | 27/06/2016
Autoria: | OLIVEIRA, M. E. G. de; GARCIA, E. F.; QUEIROGA, R. de C. R. do E.; SOUZA, E. L. de.
Afiliação: | Maria Elieidy Gomes de Oliveira; Estefânia Fernandes Garcia; Rita de Cássia Ramos do Egypto Queiroga; Evandro Leite de Souza.
Título: | Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.
Ano de publicação: | 2012
Fonte/Imprenta: | Scientia Agricola, Piracicaba, v. 69, n. 6, 370-379, Nov./Dec. 2012.
DOI: | http://dx.doi.org/10.1590/S0103-90162012000600005
Idioma: | Inglês
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.
Palavras-Chave: | Alimento funcional probiótico; Bactéria láctea; Bifidobacterium lactis; Dairy product; Probiotic; Probiótico; Queijo coalho.
Thesagro: | Caprino; Produto derivado do leite; Queijo.
Thesaurus Nal: | Goat cheese; Lactic acid bacteria; Lactobacillus acidophilus; Lactobacillus paracasei; Lactococcus lactis.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Caprinos e Ovinos (CNPC)
Exemplares: | CNPC - (26356-1) - ADD - AP - PP -  -  -  - DIS