Gutiérrez Coronado, K.A.; García-Torres, S.M.; Caldas-Cueva, J.P.; Campos-Montiel, R.G.; Ludeña-Urquizo, F.E. Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria. Preprints2023, 2023080662. https://doi.org/10.20944/preprints202308.0662.v1
APA Style
Gutiérrez Coronado, K.A., García-Torres, S.M., Caldas-Cueva, J.P., Campos-Montiel, R.G., & Ludeña-Urquizo, F.E. (2023). Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria. Preprints. https://doi.org/10.20944/preprints202308.0662.v1
Chicago/Turabian Style
Gutiérrez Coronado, K.A., Rafael Germán Campos-Montiel and Fanny Emma Ludeña-Urquizo. 2023 "Physicochemical, Textural, and Sensory Characteristics of Peruvian Fresh Cheese with Added Probiotic Lactic Acid Bacteria" Preprints. https://doi.org/10.20944/preprints202308.0662.v1
Abstract
The aim of this study was to assess the effect of added cultures of probiotic lactic acid bacteria on physicochemical, textural, and sensory characteristics of fresh cheese as well as their viability. Probiotic strains Lactobacillus acidophilus and L. rhamnosus were evaluated at two inoculation times (before the renneting and salting processes) following a factorial treatment arrangement. The bacterial count (log CFU g-1), acidity determination (% lactic acid), pH and percentage of syneresis were evaluated at 0, 1, 7, 14 and 21 days of refrigerated storage (4–5 °C). The texture profile analysis and an extended preference test were carried out at 21 days of storage. At the end of storage, fresh cheeses containing L. rhamnosus, added prior to the renneting process, had similar acidity values (0.18% lactic acid), pH (5.36) and percentage of syneresis (4.71%) compared to those for the cheeses without probiotics or control. Excluding adhesiveness, no differences were observed in texture profile parameters among the assessed cheeses. The fresh cheese supplemented with L. rhamnosus before the renneting process had a microorganism count greater than 6 logarithmic cycle/g, and the highest preference among treatments. The results from this study suggest that fresh cheese can be an excellent matrix for probiotic microorganisms, in particular L. rhamnosus.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
