Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei

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

“…A similar result was observed with fresh white cheese supplemented with L. paracasei (Buriti et al, 2005b). Generally, cheeses produced through the direct addition of lactic acid to the milk (as in our study) resulted in higher yields and improved textures, and the products are more durable due to the delayed acidification (Ong et al, 2006).…”

“…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.…”

“…Probiotic bacteria, such as lactobacilli, bifidobacteria and enterococci, have been successfully incorporated into different cheese varieties, such as cheddar (McBrearty et al, 2001), Gouda , Crescenza (Gobbetti et al, 1998), cream cheese (Buriti et al, 2007a) and Minas fresh cheese (Buriti et al, 2005b;Vinderola et al, 2000). 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).…”

“…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).…”

“…The syneresis (expulsion of whey from coagulum) was calculated as the weight of whey in grams released from each kilogram of cheese in the package after the various storage times, divided by the weight of cheese of the same package in grams and multiplied by 100 (Buriti et al, 2005b).…”