Desenvolvimento de queijo Petit Suisse com adição de probiótico Lactobacillus casei

Abstract

Currently, research on nutrition and health have been encouraged by the great public concern with respect to diet and health. Foods have the main function provide the nutrients necessary for a balanced diet. Furthermore, the body can benefit by assisting in the promotion and improvement of health, wellbeing and reduction of risk of diseases, such as so-called functional food. Several studies in the area of dairy products, especially those related to the nutritional value of the ingredients, has been encouraged by this growing interest of the population. The dairy industry has applied knowledge of the functional properties and health in developing new products, as they become increasingly challenging, as it seeks to meet consumer demand for products that concomitantly be healthy and attractive. Consequently, the power of individuals with healthy lifestyle tends to be a pleasurable act and at the same time, seeks to health and wellbeing. This study aimed to develop a Petit Suisse cheese with added probiotic bacteria of the genus Lactobacillus casei BGP 93, controlling aspects of quality of the raw material and the finished product, as well as the enumeration of probiotic bacteria during the validity period, aiming examine the feasibility of technology in the production of cheese, the physical chemistry, microbiological and sensory. The results showed physical chemistry and microbiological satisfactory and showed that petit suisse can be a good vehicle for adding probiotic microorganism. The Lactobacillus casei remained viable during shelf life even with decreasing pH. The product has an interesting proposal for the dairy market in view of the functional products that are related to an increasing demand for food.