Desenvolvimento e caracterização de queijo minas frescal adicionado de bactérias (Lactobacillus acidophilus).

Abstract

The increasingly influential role in the food industry about the diet and lifestyle of the population comes with the challenge of meeting consumer demand for products with functional appeal. Among these products cheese frescal has been an excellent vehicle for probiotic microorganisms to be a variety not matured, for immediate consumption and short durability on the market. This study aimed to characterize the physical-chemical, functional, microbiological and sensory Minas Frescal added lactic acid bacteria. The milk was purchased from a farm in the region of Pombal, being transported in cool boxes to the Technology Laboratory of Animal Products, which was stored under refrigeration until the time of processing of cheese. Lyophilized cultures were used followed the manufacturer's instructions (1% w / v). In all treatments, we used "Rennet Brazil" in the ratio of 50 g/100L milk based on coagulation power at 36 ° C and was added after the addition (s) of culture (s). The salted cheeses was carried out with the addition of salt on the surface of the cheese. During dessora was carried out turning process of the products (2 times in total). After completion of turns, the cheeses were packed in polyethylene pots suitable for food packaging (500 g) and stored at 5 ± 1 ° C for up to 28 days. According to the results obtained physico-chemical, treatment Q1 had a decrease in pH and a small rise in acidity. The moisture in both Q1 and Q2 treatments decreased as moisture. The cheeses showed excellent microbiological quality, indicating good sanitary conditions and processing efficiency of thermal treatment used. The feasibility study showed that the cheese has potential probiotic with populations above the minimum required for a probiotic product. Sensory evaluation showed that probiotic cheese was well accepted by consumers for the attributes analyzed.