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Effect of Adjunct Culture <i>Lactobacillus helveticus</i>(B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

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Food and Nutrition Sciences 2017年第5期8卷 512-525页

作者： natália chinellato de azambuja Izildinha Moreno Darlila Aparecida Gallina Leila Maria Spadoti Eliana Maria Pettirossi Motta Maria Teresa Bertolodo Pacheco Angela Lima Menêses de Queiroz Adriane Elisabete Costa Antunes Faculdade de Ciências Aplicadas Universidade Estadual de Campinas (FCA/UNICAMP) Limeira Brazil Centro de Tecnologia de Laticínios Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL) Campinas Brazil Faculdade de Engenharia de Alimentos Universidade Estadual de Campinas (FEA/UNICAMP) Campinas Brazil Centro de Ciência e Qualidade de Alimentos Instituto de Tecnologia de Alimentos (CCQA/ITAL) Campinas Brazil Centro de Tecnologia Universidade Federal da Paraíba Jo&#227o Pessoa Brazil

At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.

关键词： Amino Acids Cheese L. helveticus Ripening Sensory Analysis

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Characterization of Fresh Cheese with Addition of Probiotics and Prebiotics

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Journal of Life Sciences 2013年第2期7卷 189-195页

作者： natailia chinellato azambuja Patricia Blumer Zacarchenco Luciana Francisco Fleuri Juliana Cunha Andrade Izildinha Moreno Ariene Gimenes Femandes Van dender Darlila Aparecida Gallina Food Technology Institute--Dairy Technology Center (TECNOLAT-ITAL) Jardim Chapad~o 13070-178 Campinas S~o Paulo State Brazil Chemitry and Biochemistry department Institute of Biosciences SSo Paulo State University "Jfilio de Mesquita Filho" UNESP Botueatu 18618-000 S6o Paulo State Brazil Food Technology Institute--Meat Technology Center (CTC-ITAL) Jardim Chapad6o 13070-178 Campinas S6o Paulo State Brazil

Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as: (1) lyophilized probiotic added to cheese curd and (2) by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 °C. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps. lactis, coliforms at 30 °C and 45 °C. Affective sensory test was conducted for two different cheese samples (with probiotic and with probiotic and prebiotic) as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 °C and 45 °C in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.

关键词：益生菌益生元奶酪新鲜微生物特征大肠菌群数表征发酵生产

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