SENSORIAL AND PHYSICAL CHEMISTRY CHARACTERISTICS OF PROBIOTIC MINAS PADRÃO CHEESE

Abstract

The Minas Padrão cheese, although it is the most produced in our State, for not have technical standard of identity and quality, possess variable physical chemistry characteristics. The aim of this study was to evaluate the sensorial and physical chemistry characteristics of Minas Padrão cheese produced with probiotics cultures. Cheeses were produced using lactic acid cultures as L. acidophilus, L. casei ssp. casei, ABT (Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) and type ?Oficulture with inoculation of 10⁹ CFU/mL. After production, were developed physical chemistry analyses according to Normative Instruction nº 68 and sensorial analysis using the test of multiple comparison. It was evaluated the yield of production of cheese and count of lactic acid bacteria. In relation to physical chemistry analyses, it was observed significant difference (p < 5) in values of total solids and humidity among cheeses produced with probiotic cultures. Also, it was observed significant differences (p < 5) in the technical yield of cheeses. Counts of lactic acid bacteria in cheeses after its production and after 60 days of repining were 10⁸ CFU/g and 10⁷CFU/g, respectively. Cheeses produced with L. casei ssp. casei and with ABT culture did not differentiated in relation to preference (p > 5) using the Tukey test, been these most preferable than those produced with L. acidophillus (p > 0,5). Therefore, use of probiot culture show as an alternative in order to produce probiotic Minas Padrão cheese once it attended the expectative of consumers that search for nutritive and health foods.