Desenvolvimento e caracterização de queijo tipo Cottage adicionado de Lactobacillus delbrueckii UFV H2b20 e de inulina

• Ano de defesa: 2007
• Autor(a) principal: Araújo, Emiliane Andrade
• Orientador(a): Carvalho, Antônio Fernandes de
• Banca de defesa: Andrade, Nélio José de , Stringheta, Paulo César
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Polissulfona; Acetato de celulose; Modificação de membranas; Biofouling; Água
• Palavras-chave em Inglês: Polysulfone; Cellulose Acetate; Modification membranes; Biofouling; Water
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2916

Probiotics are microorganisms which promote beneficial effects on the health of their host when ingested with food in adequate quantities. Prebiotics, on the other hand, are indigestible ingredients which selectively stimulate the growth or the metabolic activity of beneficial bacteria in the colon. A product is called symbiotic when it contains probiotic cells and prebiotic substances. The objectives of this work were: I) to develop cottagelike symbiotic cheese with the addition of Lactobacillus delbrueckii UFVH2b20 and inulin (BENEO Raftiline GR); II) to follow the viability of the probiotic microorganism Lactobacillus delbrueckii UFVH2b20 cultivated in whey for the duration of the shelf life of cottage-like cheese, stored at 5°C; III) to evaluate the survival of Lactobacillus delbrueckii UFVH2b20 strain present in cottage-like cheese when exposed to typical digestive gastric tract conditions; IV) to compare the physical-chemical and the microbiological characteristics of the cottage-like symbiotic cheese and the control cottagelike cheese.; V) to evaluate the sensory effects resulting from the addition of the probiotic culture and prebiotic substance to cottage-like cheese. Throughout the shelf life period, the cheese, which was stored at 5°C, maintained a microorganisms count above the level recommended for food considered to be probiotic: 108 CUF.g-1. The inulin content of the cheese amounted to 4.9%, a quantity also considered as sufficient for beneficial effects on an individual. High resistance of the microorganism to low pH and high concentrations of bile salts were observed, suggesting that the Lactobacillus delbrueckii UFVH2b20 strain would survive under normal digestive gastric tract conditions when added to cottage-like symbiotic cheese. The addition of probiotic cells of Lactobacillus delbrueckii UFVH2b20 caused neither sensory nor physical-chemical alterations to the cottage-like symbiotic cheese after 15 days of storage at 5°C. The complementary addition of inulin also had no significant effect on sensory analysis when compared to the control sample throughout storage time.