Document Detail

Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses.
MedLine Citation:
PMID:  21943729     Owner:  NLM     Status:  Publisher    
The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf life. This research aimed to evaluate the effect of the supplementation of increasing amounts of Lactobacillus acidophilus (0, 0.4, or 0.8g/L of milk) on the physicochemical parameters and sensory acceptance of Minas fresh cheese. In addition, the sensory acceptance of probiotic cheeses was assessed using a consumer test and compared with commercial cheeses (conventional and probiotic). High counts (9.11 to 9.42 log cfu/g) of L. acidophilus were observed throughout the shelf life, which contributed to the maintenance of its probiotic status and resulted in lower pH values and greater production of organic acids. The probiotic cheeses presented lower scores for appearance, aroma, and texture compared with conventional cheeses. Internal preference mapping explained almost 60% of the total variation of the data and showed a large number of consumers concentrated near the conventional cheeses, demonstrating greater preference for these samples. The findings indicated that some negative sensory effects could occur when high level of supplementation with L. acidophilus is used in probiotic cheese processing.
A A Gomes; S P Braga; A G Cruz; R S Cadena; P C B Lollo; C Carvalho; J Amaya-Farfán; J A F Faria; H M A Bolini
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Publication Detail:
Type:  -    
Journal Detail:
Title:  Journal of dairy science     Volume:  94     ISSN:  1525-3198     ISO Abbreviation:  -     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2011-9-27     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  4777-4786     Citation Subset:  -    
Copyright Information:
Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Faculdade Tecnologia Termomecânica (FTT), Curso de Tecnologia de Alimentos, 09611-900, São Bernardo do Campo, São Paulo, Brazil.
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