Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceitação sensorial de queijo prato light

Abstract

SUmmARY EFFECT OF ADJUNCT CULTURE (Lactobacillus helveticus) ON PROTEOLYSIS, VISCOELASTIC PROPERTIES AND SENSORYACCEPTANCE OF REDUCED FAT PRATO CHEESE. Proteolysis, viscoelastic properties and sensory acceptance of reduced fat Prato cheeses made with and without adjunt culture (AC) were evaluated. The cheeses were made from microfiltered milk. Two different treatments were replicated twice: control cheese was made only with traditional starter, while the other was made with the addition of both AC (Lactobacillus helveticus) and traditional starter. Cheese composition was determined after 5 days of manufacture. Proteolysis and rheological properties were evaluated after 5, 25 and 45 days. Viscoelastic parameters were obtained using relaxation tests. Cheese sensory properties were evaluated using acceptability tests. There was no statistical difference (p>0,05) in cheese composition. The proteolysis depth indexes were significantly higher (p<0.05) at the end of maturation for cheese made with AC. There was no statistical difference (p>0.05) in viscoelastic parameters for cheeses made with and without AC. Sensory acceptability tests indicated significant difference (p<0.05) between samples for flavor, texture and global impression. Cheese made with AC was better graded than cheese made only with starter. Buying intention grades showed that 70% consumers would certainly or probably buy cheese made with AC, while only 43.4% would behave the same with control cheese.

Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina

“…De modo similar ao observado no presente trabalho para os queijos T2, Barros et al (2006) não observaram diferenças significativas entre queijos prato light adicionados ou não de Lactobacillus helveticus quanto às análises instrumentais de textura. Entretanto uma melhoria significativa nas características de textura do queijo contendo Lactobacillus helveticus foi apontada pelo painel sensorial.…”

“…Já com relação ao aroma dos queijos, os principais determinantes para esse atributo seriam o teor de gordura como substrato de variadas reações bioquímicas responsá-veis pela formação do aroma, e a composição da microbiota presente nesses produtos (Sbampato et al, 2000;Barros et al, 2006). Os atributos aroma e a aparên-cia pouco contribuíram para a preferência ou não dos queijos estudados neste trabalho.…”

Assessment of proteolysis and sensory characteristics of prato cheese with adjunct culture

“…The results found in our study are in agreement with previously reported results. Barros et al (2006) found that Prato cheese containing L. helveticus as adjunct culture showed a texture improvement probably due to the action of the proteolytic system of this microorganism on the casein matrix. In another study, Fenelon, Beresford and Guinee (2002) considered to play an important role in casein hydrolysis during cheese preparation (WILKINSON et al, 1994).…”

“…Lactobacillus helveticus and Lactobacillus plantarum, added during cheese production, contribute to the increase of proteolysis, development of desirable flavors and decrease of bitter flavors (BARROS et al, 2006;BOYLSTON;SWANSON, 1996).…”

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

“…Improvements in flavor, texture and overall impression of Prato cheese with the addition of adjunct culture (L. helveticus) were observed in the work of Barros et al [35]. Another study on Prato cheese, also with the addition of L. helveticus and L. plantarum, also reported acceptance improvements, with higher averages for the attributes flavor, texture and purchase intent in samples with the addition of L. helveticus [34].…”