MICROBIOLOGICAL-PHYSICOCHEMICAL ASSESSMENT AND GASTROINTESTINAL SIMULATION OF FUNCTIONAL (PROBIOTIC AND SYMBIOTIC) GOUDA-TYPE CHEESES DURING RIPENING

The objective of this research was to obtain a ripened gouda-type cheese added with probiotic bacteria (Bifidobacterium lactis) and a prebiotic ingredient (Nutriose (R) FB), evaluating its potential as a functional food. The probiotic bacteria were encapsulated by spray drying using reconstituted skim milk (RSM) and a mixture of beta-cyclodextrin-arabic gum (BC-AG) like encapsulant agents. Latterly, these ingredients were added during the production of gouda-type cheeses and microbiological as well as physicochemical evolution were assessed during ripening. At the end of this process, cheeses were subjected to gastrointestinal simulated conditions to evaluate probiotic survival. Results showed that the survival of microencapsulated cells was above 10(10) CFU.g(-1) in the probiotic powder and it is maintained above 10(8) CFU.g(-1) in the cheese, during all the ripening process (40 days). Furthermore, tests carried out on the final product indicate that the probiotic bacteria resist the gastrointestinal conditions, remaining viable at a high concentration (> 10(7) CFU.g(-1)). An important aspect is that probiotic bacteria (Bifidobacterium lactis) and soluble fiber (Nutriose (R) FB) do not affected the physicochemical parameters of the gouda-type cheese. In conclusion, symbiotic gouda-type cheese obtained guarantees a beneficial effect to consumer, while keeps intrinsic physicochemical properties of the original cheese.