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Bioactive Molecules in Food pp 1895–1926Cite as

Minas Frescal Cheese as a Probiotic Carrier

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Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Minas Frescal cheese is one of the most popular cheeses consumed in Brazil, has mild and pleasant flavor and aroma, is slightly acidic and whitish in color, and presents soft texture. It has characteristics that allow the incorporation of probiotic cultures and maintenance of the viability until the end of the shelf life. However, the addition of probiotic cultures can have a negative impact on the physicochemical and sensory characteristics of the products. The purpose of this chapter is to present the technology involved in the development of probiotic Minas Frescal cheese. First, it presented the starter and probiotic cultures commonly used in Minas Frescal cheese, the criteria to classify a strain as probiotic, and the health-related benefits. Then, it discussed the technological process and the forms of addition of the probiotic cultures to the cheeses. Finally, it demonstrated the effect of probiotic addition on the physicochemical and sensory properties, the probiotic stability during storage, and the main challenges to maintain the viability.

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Abbreviations

Cfu:

Colony-forming unit

HDL-C:

High-density lipoprotein cholesterol

HTST:

High-temperature short time

IgA:

Immunoglobulin A

LDL-C:

Low-density lipoprotein cholesterol

LTLT:

Low-temperature long time

NK:

Natural killer

SCFA:

Short-chain fatty acids

VLDL:

Very low-density lipoprotein

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Author information

Authors and Affiliations

  1. Federal Institute of Paraná (IFPR), Paranavaí, Parana, Brazil

    Tatiana Colombo Pimentel, Vanessa Aparecida Marcolino, Carlos Eduardo Barão & Suellen Jensen Klososki

  2. Federal Institute of Paraná (IFPR), Colombo, Parana, Brazil

    Michele Rosset

Authors
  1. Tatiana Colombo Pimentel
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  2. Vanessa Aparecida Marcolino
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  3. Carlos Eduardo Barão
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  4. Suellen Jensen Klososki
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  5. Michele Rosset
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Corresponding author

Correspondence to Tatiana Colombo Pimentel .

Editor information

Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Pimentel, T.C., Marcolino, V.A., Barão, C.E., Klososki, S.J., Rosset, M. (2019). Minas Frescal Cheese as a Probiotic Carrier. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_66

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