Resumen

BRITO C., Carmen; NAVARRETE M., Carolina; SCHOBITZ T., Renate  y  HORZELLA R., Mariela. Viabilidad y efectos del probiótico Lactobacillus paracasei ssp paracasei en queso gauda semidescremado chileno. ALAN [online]. 2011, vol.61, n.4, pp.414-422. ISSN 0004-0622.

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.

Palabras clave : Chilean lowfat Gauda cheese; probiotics; viability.

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