Artículos de revistas
Effect Of The Inoculation Level Of Lactobacillus Acidophilus In Probiotic Cheese On The Physicochemical Features And Sensory Performance Compared With Commercial Cheeses
Registro en:
Journal Of Dairy Science. , v. 94, n. 10, p. 4777 - 4786, 2011.
220302
10.3168/jds.2011-4175
2-s2.0-80053260491
Autor
Gomes A.A.
Braga S.P.
Cruz A.G.
Cadena R.S.
Lollo P.C.B.
Carvalho C.
Amaya-Farfan J.
Faria J.A.F.
Bolini H.M.A.
Institución
Resumen
The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf life. This research aimed to evaluate the effect of the supplementation of increasing amounts of Lactobacillus acidophilus (0, 0.4, or 0.8. g/L of milk) on the physicochemical parameters and sensory acceptance of Minas fresh cheese. In addition, the sensory acceptance of probiotic cheeses was assessed using a consumer test and compared with commercial cheeses (conventional and probiotic). High counts (9.11 to 9.42 log cfu/g) of L. acidophilus were observed throughout the shelf life, which contributed to the maintenance of its probiotic status and resulted in lower pH values and greater production of organic acids. The probiotic cheeses presented lower scores for appearance, aroma, and texture compared with conventional cheeses. 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