Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

Oliveira, Maria Elieidy Gomes de; Garcia, Estefânia Fernandes; Queiroga, Rita de Cássia Ramos do Egypto; Souza, Evandro Leite de

doi:10.1590/s0103-90162012000600005

Cited by 59 publications

(50 citation statements)

References 32 publications

(44 reference statements)

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“…Previous studies reported similar counts for the same probiotic strains tested in this study during the refrigerated storage of goat dairy products (e.g., dairy beverages and cheese) Oliveira et al, 2012;Silveira et al, 2014), as well as for Lactobacillus spp. and Streptococcus thermophilus in bovine fresh white cheese (Yerlikaya & Ozer, 2014).…”

Section: Microbiological Analysis Of Ricotta Samples and Viability Ofsupporting

confidence: 78%

“…After 7 days of storage, an increased (p ≤ 0.05) hardness was observed in all of the samples; however, the goat ricotta containing one of the tested probiotics had higher values (p ≤ 0.05) for this parameter compared with that of the ricotta lacking a probiotic (Table 3). The increase in hardness that occurred during storage can be attributed to the increased degree of crosslinking among the proteins resulting in the formation of threedimensional networks, which would be the consequence of the greater level of syneresis of these sample causing compression of the cheese structure and consequently placing the proteins in closer proximity (Lobato-Calleros et al, 2007;Oliveira et al, 2012). The difference (p ≤ 0.05) in the hardness of the goat ricotta samples containing a probiotic compared with that of the control samples could be related to changes in the cheeses promoted by bacterial metabolism.…”

Section: Instrumental Textural Profilementioning

confidence: 99%

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Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira

Magnani

Júnior

et al. 2015

Food Research International

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This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L. acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract.

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Section: Microbiological Analysis Of Ricotta Samples and Viability Ofsupporting

confidence: 78%

Section: Instrumental Textural Profilementioning

confidence: 99%

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira

Magnani

Júnior

et al. 2015

Food Research International

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“…1a and b). Ong et al (2007) and Oliveira et al (2012) reported a decrease in moisture content of probiotic cheeses of Coalho and Cheddar with prolonging storage time, respectively. A significant reduction in moisture content of probiotic Cheddar cheeses inoculated with Lactobacillus and Bifidobacterium bacteria strains and ripened at 8°C was also found (Ong and Shah 2009).…”

Section: Resultsmentioning

confidence: 99%

“…An increase in the storage time led to a decrease in the pH value (p < 0.05). Buriti et al (2005b) and Souza and Saad (2009) Oliveira et al (2012) for probiotic Coalho cheese supplemented with Lb. acidophilus also found similar trends in decreasing pH value during the storage.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

Ehsannia

Sanjabi

2016

J Food Sci Technol

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Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10 7 -10 8 CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67 % increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60 days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.

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“…To provide positive effects, probiotics must remain viable in the food products at a level of at least 10 6 cfu g -1 until the time of consumption [1]. Numerous strains of probiotic bacteria have been successfully added into different types of cheeses [2][3][4][5][6][7]. However, their viability until the time of consumption may be adversely affected by processing conditions as well as by the product environment and storage.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

Zoidou¹,

Dimitrios²,

Massouras³

et al. 2016

Int J Clin Nutr Diet

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This study evaluated the effect of probiotic bacteria on the characteristics of the traditional Greek Galotyri cheese. Four Galotyri cheeses were made with the mesophilic starter culture BT002 along with the probiotic strains Lactobacillus acidophilus NCFM, Lactobacillus acidophilus 145, Lactobacillus paracasei subsp. paracasei LbC 81 or Lactobacillus rhamnosus LC 705 and a cheese was also made without the addition of probiotics. The microbiological, physicochemical, aromatic and sensory characteristics of the products were investigating during 30 days of storage at 4 o C. The results indicated that probiotics remained above the recommended level for the therapeutic minimum (10 6 cfu g -1 ) after 30days. The addition of probiotics did not change the yield, chemical composition and sensory characteristics of Galotyri cheese. A total of 32 aromatic compounds were identified, of these acetaldehyde, diacetyl and acetoin presented in higher levels in cheeses containing probiotic strains. It was concluded that high quality Galotyri cheese with improved health enhancing properties could be produced.

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Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

Cited by 59 publications

References 32 publications

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

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