title: Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang.
abstract: In this study, the addition of Lactobacillus casei Zhang in the manufacture of Minas Frescal cheese was investigated. Minas Frescal cheeses supplemented with probiotic bacteria (Lactobacillus casei Zhang) were produced by enzymatic coagulation and direct acidification and were subjected to physicochemical (pH, proteolysis, lactic acid, and acetic acid), microbiological (probiotic and lactic bacteria counts), and rheological analyses (uniaxial compression and creep test), instrumental color determination (luminosity, yellow intensity, and red intensity) and sensory acceptance test. The addition of L. casei Zhang resulted in low pH values and high proteolysis indexes during storage (from 5.38 to 4.94 and 0.470 to 0.702, respectively). Additionally, the cheese protocol was not a hurdle for growth of L. casei Zhang, as the population reached 8.16 and 9.02 log cfu/g by means of the direct acidification and enzymatic coagulation protocol, respectively, after 21 d of refrigerated storage. The rheology data showed that all samples presented a more viscous-like behavior, which rigidity tended to decrease during storage and lower luminosity values were also observed. Increased consumer acceptance was observed for the control sample produced by direct acidification (7.8), whereas the cheeses containing L. casei Zhang presented lower values for all sensory attributes, especially flavor and overall liking (5.37 and 4.61 for enzymatic coagulation and 5.57 and 4.72 for direct acidification, respectively). Overall, the addition of L. casei Zhang led to changes in all parameters and affected negatively the sensory acceptance. The optimization of L. casei Zhang dosage during the manufacturing of probiotic Minas Frescal cheese should be performed.
authors.affiliation: Faculdade de Tecnologia Termomecânica, Curso de Tecnologia de Alimentos, São Bernardo do Campo, 09611-900, São Paulo, Brazil.
authors.forename: Aline B
authors.initials: AB
authors.lastname: Dantas
authors.affiliation: Faculdade de Tecnologia Termomecânica, Curso de Tecnologia de Alimentos, São Bernardo do Campo, 09611-900, São Paulo, Brazil.
authors.forename: Vitor F
authors.initials: VF
authors.lastname: Jesus
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Equipe de Alimentos (PGCTA), Rua Senador Furtado, 171, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: Ramon
authors.initials: R
authors.lastname: Silva
authors.affiliation: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, São Paulo, Brazil.
authors.forename: Carine N
authors.initials: CN
authors.lastname: Almada
authors.affiliation: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, São Paulo, Brazil.
authors.forename: E A
authors.initials: EA
authors.lastname: Esmerino
authors.affiliation: Instituto de Tecnologia, Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, BR 465km 7 Seropédica, 23890-000, Rio de Janeiro, Brazil.
authors.forename: Leandro P
authors.initials: LP
authors.lastname: Cappato
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Equipe de Alimentos (PGCTA), Rua Senador Furtado, 171, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: Marcia C
authors.initials: MC
authors.lastname: Silva
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Equipe de Alimentos (PGCTA), Rua Senador Furtado, 171, Maracanã, 20270-021 Rio de Janeiro, Brazil.
authors.forename: Renata S L
authors.initials: RS
authors.lastname: Raices
authors.affiliation: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, São Paulo, Brazil.
authors.forename: Rodrigo N
authors.initials: RN
authors.lastname: Cavalcanti
authors.affiliation: Faculdade de Tecnologia Termomecânica, Curso de Tecnologia de Alimentos, São Bernardo do Campo, 09611-900, São Paulo, Brazil.
authors.forename: Celio C
authors.initials: CC
authors.lastname: Carvalho
authors.affiliation: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, São Paulo, Brazil.
authors.forename: Anderson S
authors.initials: AS
authors.lastname: Sant'Ana
authors.affiliation: Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, São Paulo, Brazil.
authors.forename: Helena M A
authors.initials: HM
authors.lastname: Bolini
authors.affiliation: Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, 24230-340, Rio de Janeiro, Brazil.
authors.forename: Monica Q
authors.initials: MQ
authors.lastname: Freitas
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Equipe de Alimentos (PGCTA), Rua Senador Furtado, 171, Maracanã, 20270-021 Rio de Janeiro, Brazil. Electronic address: food@globo.com.
authors.forename: Adriano G
authors.initials: AG
authors.lastname: Cruz
mesh_terms: D058491:Bacterial Load; D002611:Cheese / Q000032:analysis*; D063427:Food Quality; D007780:Lacticaseibacillus casei / Q000737:chemistry*; D019936:Probiotics / Q000737:chemistry*
keywords: Lactobacillus casei Zhang; optical analysis; probiotic cheese; rheology