LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM SP IN CO-CULTURE IMPROVE SENSORY ACCEPTANCE OF POTENTIALLY PROBIOTIC PETIT-SUISSE CHEESE


Autoria(s): PEREIRA, L. C.; SOUZA, C. H. B. De; BEHRENS, J. H.; SAAD, S. M. I.
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2010

Resumo

Sensory acceptance of four trials of probiotic petit-suisse cheese was investigated. Cheeses were prepared using Streptococcus thermophilus TA 040 as starter not supplemented with any probiotic culture (T1-control), Lactobacillus acidophilus La-5 (T2), Bifidobacterium animalis subsp. lactis BL04 (T3) and L. acidophilus + B. animalis subsp. lactis (T4). Sensory acceptance tests were performed after 7 and 14 days of storage at 4 +/- 1 degrees C, using a 9-point hedonic scale to evaluate flavour, texture and overall acceptability. The population of La-5 and BL04 remained at 7.0 log CFU g(-1) and at 8.0 log CFU g(-1), respectively, during storage for up to 28 days. After 7 and 14 days of storage, cheese T4 presented the highest sensory acceptance for all attributes evaluated and differed significantly from the other cheeses (P<0.05). After 14 days of storage, cheese T3 presented the lowest acceptance and differed significantly from the other cheeses (P<0.05). The supplementation of petit-suisse cheese T4 with both La-5 and BL04 in co-culture with a starter culture resulted in a product with high probiotic populations during storage and excellent sensory acceptance. The results also showed that, when added separately, La-5 and BL04 did not affect the sensory acceptability of petit-suisse cheese.

Coordenacao de Aperfeicoamento Pessoal de Nivel Superior (CAPES)

Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)

Identificador

ACTA ALIMENTARIA, v.39, n.3, p.265-276, 2010

0139-3006

http://producao.usp.br/handle/BDPI/19829

10.1556/AAlim.39.2010.3.3

http://dx.doi.org/10.1556/AAlim.39.2010.3.3

Idioma(s)

eng

Publicador

AKADEMIAI KIADO RT

Relação

Acta Alimentaria

Direitos

restrictedAccess

Copyright AKADEMIAI KIADO RT

Palavras-Chave #probiotic #Lactobacillus acidophilus #Bifidobacterium #Streptococcus thermophilus #petit-suisse cheese #sensory evaluation #MINAS FRESH CHEESE #FUNCTIONAL FOODS #BACTERIA #PARACASEI #CULTURE #YOGURT #VIABILITY #FERMENTATION #ENUMERATION #CHALLENGES #Food Science & Technology #Nutrition & Dietetics
Tipo

article

original article

publishedVersion