The effect of direct acidification on the microbiological, physicochemical and sensory properties of probiotic Minas Frescal cheese

Abstract

Minas Frescal cheeses produced with the addition of the probiotic culture Bifidobacterium Bb-12 and without (C1) or with (C2) lactic acid were evaluated in relation to the microbiological, physicochemical and sensory properties. After 28 days of storage, the cheeses without lactic acid showed lower moisture and pH, in addition to higher acidity and syneresis. This behaviour influenced the texture profile of the cheeses, making them harder and chewier. The colour attributes L* and b* diminished during the storage. The majority of the consumers classified the cheeses as having good acceptability and they would buy this type of functional food. © 2010 Society of Dairy Technology.