Venezuela, 31 de Julio de 2014

Año 2011, Volumen 61 - Número 4
Año 2011, Volumen 61
Número 4


SLAN - Capítulo Venezolano

SLAN - México

SLAN - Brasil

SLAN - Chile






Desarrollado por:
Estudio Pro
HOME > EDICIONES > Año 2011, Volumen 61 - Número 4

Trabajos de Investigación
Viabilidad y efectos del probiótico Lactobacillus paracasei ssp paracasei en queso gauda semidescremado chileno

Carmen Brito C., Carolina Navarrete M., Renate Schöbitz T., Mariela Horzella R.
Instituto de Ciencia y Tecnología de los Alimentos. Facultad de Ciencias Agrarias.
Universidad Austral de Chile. Valdivia, Chile.

SUMMARY
Viability and efects of the probiotic lactobacillus aracasei ssp aracasei in Chilean low-fat Gauda cheese

The objective of this study is to infer the survival of the probiotic Lactobacillus paracasei ssp paracasei added during the processing of low-fat Gouda cheese during the maturation (21 days) and the commercialization (14 days), in order to see the influence that this organism has on the quality of the product. The treatments were: TI (control): Gouda with normal fat content; T2: Low fat Gouda cheese (QGS) T3: QGS, with additional probiotic added with the initial culture; T4: QGS, with the probiotic added in the cooking of the curd. For the count of the probiotic, the methodology was used set forth by the American Public Health Association, (APHA), proteolysis by the method of soluble tyrosine in trichloroacetic acid (TCA), and the physical and chemical analysis using the methods standardized by the International Dairy Federation, and Chilean normative. The counts obtained were from 108 ufc/g y 107 ufc/g in the cheeses that had the probiotic additive (T3 and T4, respectively) close to the level of innocuous (108 ufc/g) during the study period of 35 days. The proteolysis incremented normally, and was the same in all of the treatments during the 35 days studied. The treatments with fat-reduction presented approximately, 31% less fat than the control treatment, and also higher moistness. Within the treatments, there was no evidence of taste and general feel; in turn the cheeses with the reduction of fat resulted firmer, less cohesive, than the control, and with similar elasticity.

Key words: Chilean lowfat Gauda cheese, probiotics, viability.



Recibido: 21/01/2011
Aceptado: 20/09/2011



HOME > EDICIONES > Año 2011, Volumen 61 - Número 4 Ir al principio

PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
Tele-Fax: (+58-212) 283.8618
E-mail info@alanrevista.org
Código Postal: 1070
Caracas - Venezuela