Minas Frescal Cheese as a Probiotic Carrier

Abstract

Minas Frescal cheese is one of the most popular cheeses consumed in Brazil, has mild and pleasant flavor and aroma, is slightly acidic and whitish in color, and presents soft texture. It has characteristics that allow the incorporation of probiotic cultures and maintenance of the viability until the end of the shelf life. However, the addition of probiotic cultures can have a negative impact on the physicochemical and sensory characteristics of the products. The purpose of this chapter is to present the technology involved in the development of probiotic Minas Frescal cheese. First, it presented the starter and probiotic cultures commonly used in Minas Frescal cheese, the criteria to classify a strain as probiotic, and the health-related benefits. Then, it discussed the technological process and the forms of addition of the probiotic cultures to the cheeses. Finally, it demonstrated the effect of probiotic addition on the physicochemical and sensory properties, the probiotic stability during storage, and the main challenges to maintain the viability.