Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 94, Issue -, Pages 57-63Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2018.04.028
Keywords
Probiotic bacteria; Caprine cheese; Cheese sensory profile; Coatho cheese
Categories
Funding
- Brazilian Agricultural Research Corporation [02.11.07.020.00.05]
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A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viability in the powered culture was greater than 7.3 log CFU g(-1) throughout 360 days of storage at -20 degrees C or 90 days at 22 degrees C. The goat cheese made with the autochthonous lactic culture had physical and physical-chemical characteristics compatible to those required for Coalho cheese, and obtained good sensory acceptability, with average scores higher than 7.0 for the attributes color, aroma, flavor, texture, and overall impression. According to the Quantitative Descriptive Analysis (QDA), the Lb. mucosae goat cheese showed higher homogeneity, fracturability, and a more intense yogurt flavor at 28 days of storage. By the Check All That Apply (CATA) method, the experimental cheese was characterized as white, smooth, salty, and with a yogurt and butter flavor - characteristics pointed out by consumers as ideal in Coalho goat cheese. Lb. mucosae population in the cheese was higher than 10(8) CFU g(-1) throughout the entire studied period. Taken together, the results demonstrate the suitability of the freeze-dried culture of Lb. mucosae CNPC007 for the production of a novel potentially probiotic goat cheese.
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