Effect Of The Inoculation Level Of Lactobacillus Acidophilus In Probiotic Cheese On The Physicochemical Features And Sensory Performance Compared With Commercial Cheeses

dc.creatorGomes A.A.
dc.creatorBraga S.P.
dc.creatorCruz A.G.
dc.creatorCadena R.S.
dc.creatorLollo P.C.B.
dc.creatorCarvalho C.
dc.creatorAmaya-Farfan J.
dc.creatorFaria J.A.F.
dc.creatorBolini H.M.A.
dc.date2011
dc.date2015-06-30T20:46:08Z
dc.date2015-11-26T14:55:02Z
dc.date2015-06-30T20:46:08Z
dc.date2015-11-26T14:55:02Z
dc.date.accessioned2018-03-28T22:07:04Z
dc.date.available2018-03-28T22:07:04Z
dc.identifier
dc.identifierJournal Of Dairy Science. , v. 94, n. 10, p. 4777 - 4786, 2011.
dc.identifier220302
dc.identifier10.3168/jds.2011-4175
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-80053260491&partnerID=40&md5=4fa6d9ada1644183988717e5d94c6d2a
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/109156
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/109156
dc.identifier2-s2.0-80053260491
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1255271
dc.descriptionThe 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. Internal preference mapping explained almost 60% of the total variation of the data and showed a large number of consumers concentrated near the conventional cheeses, demonstrating greater preference for these samples. The findings indicated that some negative sensory effects could occur when high level of supplementation with L. acidophilus is used in probiotic cheese processing. © 2011 American Dairy Science Association.
dc.description94
dc.description10
dc.description4777
dc.description4786
dc.descriptionAlbenzio, M., Santillo, A., Caroprese, M., Marino, R., Trani, A., Faccia, M., Biochemical patterns in ovine cheese: Influence of probiotic strains (2010) J. Dairy Sci., 93, pp. 3487-3496
dc.descriptionAllgeyer, L.C., Miller, M.J., Lee, S.-Y., Drivers of liking for yogurt drinks with prebiotics and probiotics (2010) J. Food Sci., 75, pp. S212-S219
dc.descriptionAres, G., Giménez, A., Deliza, R., Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones (2010) Food Qual. Prefer., 21, pp. 11-16
dc.descriptionAsh, A., Wilbey, A., The nutritional significance of cheese in the UK diet (2010) Int. J. Dairy Technol., 63, pp. 305-317
dc.descriptionAwaisheh, S.S., Development of probiotic soft cheese manufactured using goat's milk with the addition of thyme (2011) Milchwissenschaft, 66, pp. 51-54
dc.description(2011), http://www.balkis.com.br/stimula, Balkis. Conheça melhor o queijo cottage Stimula e saiba como ele ajuda seu corpo a funcionar melhor. Accessed April 17, 2011Bergamini, C.V., Hynes, E.R., Candioti, M.C., Zalazar, C.A., Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese (2009) J. Dairy Sci., 92, pp. 2455-2467
dc.descriptionBergamini, C., Hynes, E., Meinardi, C., Suárez, V., Quiberoni, A., Zalazar, C., Pategrás cheese as a suitable carrier for six probiotic cultures (2010) J. Dairy Res., 77, pp. 265-272
dc.description(2008), http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm, Brasil. Alimentos com Alegações de Propriedades Funcionais e ou de Saúde, Novos Alimentos/Ingredientes, Substâncias Bioativas e Probióticos: Lista de alegações de propriedade funcional aprovadas (Atualizado em julho/2008). Accessed April 15, 2011Buriti, F.C.A., Rocha, J.S., Saad, S.M.I., Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage (2005) Int. Dairy J., 15, pp. 1279-1288
dc.descriptionhttp://www.inspection.gc.ca/english/fssa/labeti/guide/ch8ae.shtml, Canadian Food Inspection Agency. 2009. Probiotic claims, Chapter 8, Section 8.7. Accessed April 17, 2010Cruz, A.G., Buriti, F.C.A., Souza, C.B.H., Faria, J.A.F., Saad, S.M.I., Probiotic cheese: Health benefi{ligature}ts, technological and stability aspects (2009) Trends Food Sci. Technol., 20, pp. 344-354
dc.descriptionCruz, A.G., Cadena, R.S., Walter, E.H.M., Mortazavian, A., Granato, D., Faria, J.A.F., Bolini, H.M.A., Sensory analysis: Relevance for prebiotic, probiotic, and synbiotic product development (2010) Comp. Rev. Food Sci. Food Saf., 9, pp. 358-373
dc.descriptionCruz, A.G., Faria, J.A.F., Pollonio, M.A.R., Bolini, H.M.A., Celeghini, R.M.S., Granato, D., Shah, N.P., Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties (2011) Trends Food Sci. Technol., 22, pp. 276-291. , doi:10.1016/j.tifs.2011.02.003
dc.descriptionCruz, A.G., Walter, E.H.M., Cadena, R.S., Faria, J.A.F., Bolini, H.M.A., Pinheiro, H.M.A., Sant'Ana, A.S., Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt (2010) Food Res. Int., 43, pp. 1444-1448
dc.descriptionDrake, S., Drake, M., Application of sensory methods to development of probiotic and prebiotic foods (2011) Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health, pp. 113-130. , Nova Publisher, New York, NY, N.P. Shah, A.G. Cruz, J.A.F. Faria (Eds.)
dc.description(2010), European Food Safety Authority.. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
dc.descriptionScientific opinion on the substantiation of health claims related to yoghurt cultures and improving lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA J. 8:1763Everett, D.W., Auty, M.A.E., Cheese structure and current methods of analysis (2008) Int. Dairy J., 18, pp. 759-773
dc.descriptionFávaro-Trindade, C.S., Bernardi, S., Baliero, R.B., Baliero, J.C.C., Almeida, E., Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC) ice cream (2006) J. Food Sci., 71, pp. 492-495
dc.descriptionFelberg, I., Deliza, R., Farah, A., Calado, V.M., Donangelo, C.M., Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping (2010) J. Sens. Stud., 25, pp. 226-242
dc.descriptionFritzen-Freire, C.B., Muller, C.M.O., Laurindo, J.B., Amboni, R.M.C., Prudêncio, E.S., The effect of direct acidifi{ligature}cation on the microbiological physicochemical and sensory properties of probiotic Minas Frescal cheese (2010) Int. J. Dairy Technol., 63, pp. 561-568
dc.descriptionFritzen-Freire, C.B., Muller, C.M.O., Laurindo, J.B., Prudêncio, E.S., The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese (2010) J. Food Eng., 96, pp. 621-627
dc.descriptionGobbetti, M., Di Cagnoa, R., De Angelis, M., Functional microorganisms for functional food quality (2010) Crit. Rev. Food Sci. Nutr., 50, pp. 716-727
dc.descriptionGomes, A.M.P., Malcata, F.X., Development of probiotic cheese manufactured from goat milk: Response surface analysis via technological manipulation (1998) J. Dairy Sci., 81, pp. 1492-1507
dc.descriptionGomes, A.M.P., Malcata, F.X., Bifidobacterium spp. and Lactobacillus acidophilus: Biological, biochemical, technological and therapeutical properties relevant for use as probiotics (1999) Trends Food Sci. Technol., 10, pp. 139-157
dc.descriptionGomes, A.P., Cruz, A.G., Cadena, R.S., Granato, R.M.S., Celeghini, D., Faria, J.A.F., Bolini, H.M.A., Pollonio, M.A.R., Low-sodium Minas fresh cheese manufacture: Effect of the partial replacement of NaCl with KCl (2011) J. Dairy Sci., 94, pp. 2701-2706
dc.descriptionGranato, D., Branco, G.F., Cruz, A.G., Faria, J.A.F., Shah, N.P., Probiotic dairy products as functional foods (2010) Comp. Rev. Food Sci. Food Saf., 9, pp. 455-470
dc.descriptionGrattepanche, F., Miescher-Schwenninger, S., Meile, L., Lacroix, C., Recent developments in cheese cultures with protective and probiotic functionalities (2008) Dairy Sci. Technol., 88, pp. 421-444
dc.descriptionGursoy, O., Kinik, O., Incorporation of adjunct cultures of Enterococcus faecium Lactobacillus paracasei ssp. paracasei and Bifidobacterium bifidum into white cheese (2010) J. Food Agric. Environ., 8, pp. 107-112
dc.descriptionHailu, G., Boecker, A., Henson, H., Cranfield, J., A conjoint analysis of functional foods and nutraceuticals in Canada: A conjoint study using probiotics (2009) Appetite, 52, pp. 257-265
dc.descriptionHatakka, K., Ahola, A.J., Yli-Knuuttila, H., Richardson, M., Poussa, T., Meurman, J.H., Korpela, R., Probiotics reduce the prevalence of oral Candida in the elderly-A randomized controlled trial (2007) J. Dent. Res., 86, pp. 125-130
dc.descriptionIbrahim, F., Ruvio, S., Granlund, L., Salminen, S., Viitanen, M., Ouwehand, A.C., Probiotics and immunosenescence: Cheese as a carrier (2010) FEMS Immunol. Med. Microbiol., 59, pp. 53-59
dc.descriptionKarimi, R., Mortazavian, A.M., Da Cruz, A.G., Viability of probiotic microorganisms in cheese during production and storage: A review (2011) Dairy Sci. Technol., 91, pp. 283-308
dc.descriptionKasimoĝlu, A., Göncüoĝlu, M., Akgün, S., Probiotic white cheese with Lactobacillus acidophilus (2004) Int. Dairy J., 14, pp. 1067-1073
dc.descriptionKiliç, G.B., Kuleasan, H., Eralp, I., Karahan, A.G., Manufacture of Turkish Beyaz cheese added with probiotic strains (2009) Lebenson. Wiss. Technol., 42, pp. 1003-1008
dc.descriptionKrutulyte, R., Grunert, K.G., Scholderer, J., Lähteenmäki, L., Hagemann, K.S., Elgaard, P., Nielsen, B., Graverholt, J.P., Perceived fit of different combinations of carriers and functional ingredients and its effect on purchase intention (2011) Food Qual. Prefer., 21, pp. 361-367
dc.descriptionLuckow, T., Sheehan, V., Delahunty, C., Fitzgerald, G., Determining the odor and flavor characteristics of probiotic, health-promoting ingredients and the effects of repeated exposure on consumer acceptance (2005) J. Food Sci., 70, pp. S53-S59
dc.descriptionLuckow, T., Sheehan, V., Fitzgerald, G., Delahunty, C., Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice (2006) Appetite, 47, pp. 315-323
dc.descriptionMacFie, H.J., Bratchell, N., Greenhoff, K., Vallis, L.V., Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests (1989) J. Sens. Stud., 4, pp. 129-148
dc.descriptionMadureira, A.R., Brandão, T., Pintado, A.M., Gomes, M.E., Malcata, F.X., Technological optimization of manufacture of probiotic whey cheese matrices (2011) J. Food Sci., 76, pp. E203-E211
dc.descriptionMadureira, A.R., Pintado, A.I., Gomes, A.M., Pintado, M.E., Malcata, F.X., Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions (2011) Lebenson. Wiss. Technol., 44, pp. 75-81
dc.descriptionMajchrzak, D., Lahm, B., Durrschmid, K., Conventional and probiotic yogurts differ in sensory properties but not in consumers' preference (2010) J. Sens. Stud., 25, pp. 431-446
dc.descriptionMarcatti, B., Habitante, A.M.Q., Sobral, P.J.A., Fávaro-Trindade, C.S.F., Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus (2009) Sci. Agric., 66, pp. 481-485
dc.descriptionMarshall, R.T., (1993) Standard Methods for Examination of Dairy Products, , American Public Health Association, Washington, DC
dc.descriptionMartín-Diana, A.B., Janer, C., Pelaéz, C., Requena, T., Development of a fermented goat's milk containing probiotic bacteria (2003) Int. Dairy J., 13, pp. 827-833
dc.descriptionMasuda, T., Yamanari, R., Itoh, T., The trial for production of fresh cheese incorporated probiotic Lactobacillus acidophilus group lactic acid bacteria (2005) Milchwissenschaft, 60, pp. 167-171
dc.descriptionMedici, M., Vinderola, C.G., Perdigón, G., Gut mucosal immunomodulation by probiotic fresh cheese (2004) Int. Dairy J., 14, pp. 611-618
dc.descriptionMelo, L.L.M.M., Bolini, H.M.A., Efraim, P., Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates (2009) Food Qual. Prefer., 20, pp. 138-143
dc.descriptionMilesi, M.M., Vinderola, G., Sabbag, N., Meinardi, C.A., Hynes, E., Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential (2009) Food Res. Int., 42, pp. 1186-1196
dc.descriptionModzelewska-Kapituła, M., Kobukowski, J.A.N., Kłebukowska, L., The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats (2010) Czech J. Food Sci., 28, pp. 139-145
dc.descriptionMortazavian, A.M., Ehsani, M.R., Sohrabvandi, S., Reiheimer, J.A., MRS-Bile agar: Its suitability for the enumeration of mixed probiotic in cultured dairy products (2007) Milchwissenschaft, 62, pp. 270-272
dc.descriptionObando, C.M., Brito, C.M., Schobitz, T.R.P., Baez, M.L.A., Horzella, R.M.Y., Viability of the probiotic microorganisms Lactobacillus casei 01, Lactobacillus acidophilus La-5, Bifidobacterium BB12 during cottage cheese shelf life (2010) Vitae, 17, pp. 141-148
dc.descriptionOlson, D.W., Aryana, K.J., An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage (2008) Lebenson. Wiss. Technol., 41, pp. 911-918
dc.descriptionOng, L., Shah, N.P., Probiotic Cheddar cheese: Infl{ligature}uence of ripening temperatures on proteolysis and sensory characteristics of Cheddar cheeses (2009) J. Food Sci., 74, pp. S182-S191
dc.descriptionOng, L., Henriksson, A., Shah, N.P., Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid (2006) Int. Dairy J., 16, pp. 446-456
dc.descriptionOrtolani, M.B.T., Moraes, P.M., Viçosa, G.N., Perin, L.M., Lima, K.G.C., Silva-Junior, A., Sesma, F., Nero, L.A., Molecular identification of naturally occurring bacteriocinogenic and bacteriocinogenic-like lactic acid bacteria in raw milk and soft cheese (2010) J. Dairy Sci., 93, pp. 2880-2886
dc.descriptionOuwehand, A.C., Ibrahim, F., Forssten, S.D., Cheese as a carrier for probiotics: In vitro and human studies (2010) Aust. J. Dairy Technol., 65, pp. 165-169
dc.descriptionÖzer, B., Kirmaci, H.A., Development of proteolysis in white-brined cheese: Role of microencapsulated Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 used as adjunct cultures (2009) Milchwissenschaft, 64, pp. 295-299
dc.descriptionPalazzo, A.B., Bolini, H.M.A., Multiple time-intensity analysis and acceptance of raspberry-flavored gelatin (2009) J. Sens. Stud., 24, pp. 648-663
dc.descriptionPereira, L.C., Souza, C.H.B., Behrens, J.H., Saad, S.M.I., Lactobacillus acidophilus and Bifidobacterium lactis in co-culture improve sensory acceptance of potentially probiotic petit suisse cheese (2010) Acta Aliment., 39, pp. 265-276
dc.descriptionPerotti, M.G., Mercanti, D.J., Bernal, S.M., Zalazar, C.A., Characterization of the free fatty acids profile of Pategrás cheese during ripening (2009) Int. J. Dairy Technol., 62, pp. 331-338
dc.descriptionPflanzer Junior, S.B., Cruz, A.G., Sant'ana, A.S., Moura, M.R.L., Carvalho, L.M.J., Silva, R., Food safety knowledge of Cheese consumers (2009) J. Food Sci., 94, pp. 28-30
dc.description(2011), http://www.polenghi.com.br//minas-frescal-light-com-probioticos, Polengui. Minas Frescal Light com Probióticos: Polenghi ajuda a deixar o dia-a-dia mais equilibrado. Accessed April 17, 2011Rodrigues, D., Rocha-Santos, T.A.P., Pereira, C.I., Gomes, A.M., Malcata, F.X., Freitas, A.C., The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices (2011) Lebenson. Wiss. Technol., 44, pp. 100-108
dc.descriptionScheller, M., O'Sullivan, D.J., Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese (2011) J. Dairy Sci., 94, pp. 1122-1131
dc.descriptionSousa, M.J., Ardö, Y., McSweeney, P.L.H., Advances in the study of proteolysis during cheese ripening (2001) Int. Dairy J., 11, pp. 327-345
dc.descriptionSouza, C.H.B., Saad, S.M.I., Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009) Lebenson. Wiss. Technol., 42, pp. 633-640
dc.descriptionSouza, T.B., Cruz, A.G., Moura, M.R.L., Vieira, A.C.M., Sant'Ana, A.S., Microscopic quality indicators of Minas frescal cheese (2008) Food Contr., 19, pp. 71-75
dc.descriptionVillanueva, N.D.M., Da Silva, M.A.A.P., Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps (2009) Food Qual. Prefer., 20, pp. 1-12
dc.descriptionVillanueva, N.D.M., Doris, N., Trindade, M.A., Estimating sensory shelf life and carrot cupcakes using acceptance tests (2010) J. Sens. Stud., 25, pp. 260-279
dc.descriptionVinderola, C.G., Mocchiutti, P., Reinheimer, J.A., Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products (2002) J. Dairy Sci., 85, pp. 721-729
dc.descriptionVinderola, G., Prosello, W., Molinari, F., Ghiberto, D., Reinheimer, J.A., Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product (2009) Int. J. Food Microbiol., 135, pp. 171-174
dc.descriptionWang, H.K., Dong, C., Chen, Y.F., Cui, L.M., Zhang, H.P., A new probiotic Cheddar cheese with high ACE-inhibitory activity and γ-aminobutyric acid content produced with koumiss-derived Lactobacillus casei Zhang (2010) Food Technol. Biotechnol., 48, pp. 62-70
dc.descriptionZiarno, M., Zarba, D., Bzducha-Wrobel, A., Study on dynamics of microflora growth in probiotic rennet cheese models (2010) Polish J. Food Nutr. Sci., 60, pp. 127-131
dc.descriptionZomorodi, S., Khosrowshahi, A., Rohani, S.M.R., Miraghaei, S., Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration (2011) Int. J. Dairy Technol., 64, pp. 84-91
dc.languageen
dc.publisher
dc.relationJournal of Dairy Science
dc.rightsaberto
dc.sourceScopus
dc.titleEffect Of The Inoculation Level Of Lactobacillus Acidophilus In Probiotic Cheese On The Physicochemical Features And Sensory Performance Compared With Commercial Cheeses
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución