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The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese
Author(s) -
FRITZENFREIRE CARLISE B,
MÜLLER CARMEN M O,
LAURINDO JOÃO B,
AMBONI RENATA D DE M C,
PRUDÊNCIO ELANE S
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2010.00617.x
Subject(s) - syneresis , probiotic , food science , lactic acid , chemistry , sensory analysis , water activity , moisture , bacteria , biology , water content , genetics , geotechnical engineering , organic chemistry , engineering
Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium Bb‐12 and without (C1) or with (C2) lactic acid were evaluated in relation to the microbiological, physicochemical and sensory properties. After 28 days of storage, the cheeses without lactic acid showed lower moisture and pH, in addition to higher acidity and syneresis. This behaviour influenced the texture profile of the cheeses, making them harder and chewier. The colour attributes L * and b * diminished during the storage. The majority of the consumers classified the cheeses as having good acceptability and they would buy this type of functional food.