Influência da marinação em vinho tinto seco no queijo caprino adicionado de fermento autóctone.

Abstract

Lacticaseibacillus spp. has probiotic potential and studies have associated its consumption, present in cheese, with health benefits. However, probiotic cultures instability in different proposed food processors. The marina is a process that involves a forecast of time/or temperature for a certain time, being able to change according to the characteristics of the product. Therefore, the research project aims to develop a goat cheese with the autochthonous yeast containing Lacticaseibacillus spp. and marinated in dry red wine. Goat cheese, added from the culture Lacticaseibacillus spp. marinating process under 3 days, was added to the marinating process, under the engine, in dry wine, for 7 days; a control cheese was processed only with the addition of the probiotic strain. Both treatments were carried out under refrigeration for 28 days. Analyses, microbiological, textures, antioxidants, chemical, chemical and lipid profile, physical, chemical, chemical, and lipid profile, produced at 1, 7, 14, 21 and 28 days duration. The culture showed behavior in goat cheese, when stable to the dry dye marinade process. Mineral content was determined without time 1 cheese. QM showed percent reduction in moisture, pH, high QC cheese compared to higher QC cheese. High Q of cheese was made by no. The cheese showed a hyperoxidation of phenolic compounds and a low lipid response. The technology of the processing process in dry red wine becomes the addition of the probiotic perceptive strain for cheese (Lacticaseibacillus spp.).