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Arguedas, N. (2010). Determinación de la sobrevivencia del cultivo probiótico Lactobacillus paracasei subesp.paracasei (LC-01®) en un queso crema durante su almacenamiento y su influencia sobre la aceptación por consumidores, el pH, la textura y los costos variables. Thesis Lic. in Food Technology.

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The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic-prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr −1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic-prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 10 6 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector.

Traditional fresh Turrialba cheese was originally manufactured in Santa Cruz de Turrialba, Costa Rica. The sensory identity of this product was uncertain until now. This work describes the sensory diversity of fresh cheeses sold as Turrialba cheese and defines the sensory profile of the traditional product. Samples (22) were analysed using a generic quantitative descriptive analysis by 10 panellists. From the quantitative descriptive sensory analysis, a cluster containing only samples of the traditional product was found. The profile and intensity of the sensory characteristics of this group distinguished Turrialba cheese from other similar products, showing that sensory identity is an important factor for protection of this traditional food.