Desenvolvimento de queijo de coalho trufado nas versões tradicional, delactosado e com adição de probiótico

EnglishThe probiotic products from the dairy market have been extensively exploited as well as lactose-free derivatives, suitable for lactose intolerant individuals. This research aimed to manufacture stuffed cheese with Brazilian cream cheese and spices in three versions (traditional, lactose-free, and probiotic cheese) and evaluate their quality by physico-chemical and microbiological analyses, Lactic Acid Bacteria (LAB) viability, and acceptance and preference assays. Physico-chemical properties of the formulations were all in accordance with the standards for the fat content of the Ordinance No. 146 for the traditional (54.06%) and probiotic (45.45%) full-fat samples and free-lactose (39.28%) medium-fat sample. Regarding the microbiological safety, all the samples presented to be ready for consumption, and the LAB count were still viable after 42 days of storage in the probiotic formulation at the order of 108 log CFU/mL. The lactose-free formulation achieved the highest acceptance rates among the public regarding sensorial qualities with an average grade of 7.27 out of 9. In the end, the three types of stuffed coalho cheese were successful in total quality control and also the probiotic formulation with the desired viable count after storage and lactose-free formulation with the best acceptance rates by the public portuguesA crescente consciencia dos consumidores sobre a relacao existente entre saude e dieta, tem despertado o interesse por alimentos que promovem efeitos beneficos ao ser humano. Desta maneira, o mercado de produtos lacteos com alegacoes probioticas passou a ser bastante explorado, assim como os delactosados, adequados ao publico intolerante a lactose. O objetivo deste estudo foi produzir queijo de coalho trufado com requeijao e especiarias nas versoes tradicional, delactosado e com adicao de probiotico, sendo realizadas analises fisico-quimica, microbiologicas, viabilidade das bacterias acido laticas, teste de aceitacao e preferencia. As caracteristicas fisico-quimicas dos queijos produzidos permaneceram dentro dos padroes da legislacao brasileira. Os queijos desenvolvidos apresentaram seguranca microbiologica para consumo e as bacterias acido laticas revelaram-se viaveis no produto por um periodo de 42 dias. Considerado mais uma alternativa para o publico com intolerância a lactose, o queijo coalho trufado delactosado demonstrou melhor aceitacao sensorial em relacao as demais versoes