REAL

Lactobacillus acidophilus and Bifidobacterium sp. In co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese

Pereira, L. and Souza, C. and Behrens, J. and Saad, S. (2010) Lactobacillus acidophilus and Bifidobacterium sp. In co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese. Acta Alimentaria, 39 (3). pp. 265-276. ISSN 0139-3006

[img] Text
aalim.39.2010.3.3.pdf
Restricted to Repository staff only until 30 September 2030.

Download (528kB)

Abstract

Sensory acceptance of four trials of probiotic petit-suisse cheese was investigated. Cheeses were prepared using Streptococcus thermophilus TA 040 as starter not supplemented with any probiotic culture (T1-control), Lactobacillus acidophilus La-5 (T2), Bifidobacterium animalis subsp. lactis BL04 (T3) and L. acidophilus + B. animalis subsp. lactis (T4). Sensory acceptance tests were performed after 7 and 14 days of storage at 4±1 °C, using a 9-point hedonic scale to evaluate flavour, texture and overall acceptability. The population of La-5 and BL04 remained at 7.0 log CFU g−1 and at 8.0 log CFU g-1, respectively, during storage for up to 28 days. After 7 and 14 days of storage, cheese T4 presented the highest sensory acceptance for all attributes evaluated and differed significantly from the other cheeses (P<0.05). After 14 days of storage, cheese T3 presented the lowest acceptance and differed significantly from the other cheeses (P<0.05). The supplementation of petit-suisse cheese T4 with both La-5 and BL04 in coculture with a starter culture resulted in a product with high probiotic populations during storage and excellent sensory acceptance. The results also showed that, when added separately, La-5 and BL04 did not affect the sensory acceptability of petit-suisse cheese.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 10 Feb 2017 09:53
Last Modified: 10 Feb 2017 09:53
URI: http://real.mtak.hu/id/eprint/48061

Actions (login required)

Edit Item Edit Item