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Peptides for Health Benefits 2019: Volume 1

978-3-03936-081-9 (en línea)

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No requiere		Directory of Open access Books

Cobertura temática: Ciencias naturales - Ciencias de la tierra y ciencias ambientales relacionadas - Ciencias biológicas - Biotecnología industrial - Ciencias de la salud - Medios de comunicación

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Peptides for Health Benefits 2019: Volume 2

978-3-03936-085-7 (en línea)

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Perfiles de lipólisis y características sensoriales de quesos semiduros con bacterias probióticas como fermento adjunto

Autores/as: Diego Javier Mercanti ; Carlos Antonio Zalazar ; Silvia Nelina González ; Enrique Agulló ; Arturo Carlos Simonetta ; Andrea del Luján Quiberoni

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No requiere	2008	Biblioteca Virtual de la Universidad Nacional del Litoral (SNRD)

Cobertura temática: Biotecnología industrial

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Probiotic foods contain viable microorganisms, mainly Lactobacillus casei, Lactobacillus acidophilus and several species of Bifidobacterium, which confer a benefit on the health of customers. Even though fermented milks were the first known probiotic foods, cheeses have many advantages. However, there are few studies regarding the ripening and sensory features of probiotic cheeses. In the present work, Pategrás cheeses, which have a great relevance within the national market, were manufactured with (experimentals) and without (controls) addition, by two different methodologies, of six commercial probiotic strains and one isolated in the Instituo de Lactología Industrial, either alone or as a mixture of three of them. Pategrás cheese demonstrated its suitability as a probiotic carrier, given the following: i) probiotic viability was higher than the minimum recommended in all experiments; ii) with only one exception, no overacidification was noticed at the moment of cheese consumption; iii) Pategrás cheese typical features were not affected regarding fatty acids release during ripening, and iv) good sensory properties were noticed for probiotic cheeses, having a medium-high acceptability by people non-trained on sensory analysis. As there are no reports of probiotic semi-hard cheeses in the national market nowadays, the importance of the present study is high in order to develop a new functional dairy product.

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