Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.

摘要

Effects of the addition of different strains of lactic acid bacteria (LAB) on different quality parameters of a Brazilian goat semi-hard cheese (coalho) were assessed during 7 days of storage (10 degrees C). Samples with added LAB strains were as follow: control, Lactobacillus lactis subsp. lactis and L. lactis subsp. cremoris (standard); C2, L. acidophilus; C3, L. paracasei; C4, Bifidobacterium lactis; and C5, L. acidophilus, L. paracasei and B. lactis. There were no differences in the proteolysis index and depth of proteolysis among the assessed cheeses. Hardness, gumminess and chewiness of the cheeses increased during storage. Regarding melting ability, all evaluated cheeses showed a reduction in diam. Cheeses presented high luminosity with predominance of the yellow component, and a high number of LAB (>106-107 cfu/g) during the 7 days of storage. C5 had better sensory scores in the acceptance, purchase intention and preference ranking tests. It is proposed that coalho goat cheese could be a potential carrier of probiotic LAB.