Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage

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

“…Similar results were also observed by Bergamini et al (2009) who reported that L. paracasei exerted no influence on secondary proteolysis in semi-hard cheese after 60 days of storage. Enzymes are more likely to influence proteolysis in cheeses than the type of lactic acid bacteria used during processing (Buriti et al, 2005a;. In fact, changes in proteolysis are mainly catalyzed by residual chymosin and, to a lesser extent, by other proteases present in the curd, such as plasmin, or proteases from the cell envelopes of the starter culture (Sousa et al, 2001); this was not observed in the present study.…”

“…The increase in syneresis and decrease in moisture content during storage may have been related to the increase in the hardness of the cheeses (Bhaskaracharya and Shah, 2001). Buriti et al (2005a) and Souza and Saad (2009) reported that Minas frescal cheese with L. acidophilus became harder during storage. The rate and level of acidification have a major impact on cheese texture due to demineralization of the casein micelles (Buriti et al, 2005a).…”

“…Buriti et al (2005a) and Souza and Saad (2009) reported that Minas frescal cheese with L. acidophilus became harder during storage. The rate and level of acidification have a major impact on cheese texture due to demineralization of the casein micelles (Buriti et al, 2005a). In the present study, cheeses C1, C3 and C5 presented greater acidification during storage, which could have contributed to the increased hardness.…”

“…Strains belonging to the genera Lactobacillus [L. acidophilus (LA-5), L. paracasei (L. casei-01)] and Bifidobacterium [B. lactis (BB 12), B. longum (1941)] have been evaluated for probiotic properties with satisfactory results (Buriti et al, 2005a;Buriti et al, 2005b;Buriti et al, 2007b;Ong and Shah, 2009;Phillips et al, 2006;Souza and Saad, 2009). These bacterial strains are normal constituents of the intestinal flora and present a long history of safe application in foods.…”

“…The addition of selected lactic acid bacteria in simple and mixed cultures in cheeses can improve bacterial viability and increase the acidification, flavor development and sensory characteristics of the cheese during storage (Buriti et al, 2005a;Buriti et al, 2005b;Buriti et al, 2007c).…”