Probiotic Cheese: Health Benefits, Technological And Stability Aspects

This review presents the technological hurdles involved in the development and stability of probiotic cheeses. Firstly, the potential of cheese as a food probiotic carrier is discussed, emphasizing its advantages, when compared to fermented milks and yogurts. Fresh cheese and ripened cheeses are also discussed, and questions concerning the viability of probiotic cultures in these foods are considered. Overall, the manufacture of probiotic cheese should have minimum changes when compared to traditional products. In addition, the physico-chemical parameters that influence the quality of these products must be measured, aiming at process optimization. © 2009 Elsevier Ltd. 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Utilização de Lactobacillus acidophilus e de acidificação direta na fabricação de queijo de minas frescal

Três procedimentos foram adotados na elaboração de queijo de minas frescal: fabricação tradicional, com adição de ácido lático e com Lactobacillus acidophilus. As amostras dos queijos foram analisadas quanto à composição e, durante o período de estocagem de 30 dias, quanto à acidez - pH e acidez titulável - e contagem de L. acidophilus. A análise sensorial foi realizada por métodos sensoriais afetivos. A composição dos queijos nos diferentes procedimentos apresentou-se de acordo com os padrões esperados, com exceção do teor de gordura, que foi maior no queijo com adição de ácido lático. Durante a armazenagem, ocorreu aumento da acidez titulável em todos os procedimentos. A contagem de L. acidophilus foi acima de 10(8)UFC/g, caracterizando populações suficientes para classificar o queijo como alimento probiótico. Na análise sensorial, o de queijo de minas com a adição do probiótico foi o preferido pelos julgadores. O queijo de minas frescal foi apropriado para incorporação do probiótico, e o uso de L. acidophilus melhorou a qualidade sensorial e não alterou os parâmetros físico-químicos