Alimentos funcionales: quesos caprinos elaborados con bacterias lácticas autóctonas

TABOADA, N.; MEDINA, R.; NEME, H; VAN NIEUWENHOVE C,; LOPEZ ALZOGARAY S

Aportes de la FAyA para el Desarrollo Agropecuario y Agroindustrial del NOA.

Obra Completa 978-987-1676-65-1

Lugar: Santiago del Estero; Año: 2017; p. 67 - 80

Goat milk and processed products are very healthy for the health of consumers. In this work were elaborated soft and semi-hard goat cheese they are produced using milk from Creole and Saanen races; both types of cheeses produced with adjunct and starter cultures and designed with indigenous strains of lactic acid bacteria, selected for their technological properties.After ripening time, the cheeses were analyzed and appropriate concentrations of metabolic compounds were detected with impact on aroma and taste (ethanol, acetate, free short chain fatty acids), indices that indicate their potential beneficial contribution are evaluated human health (atherogenic index, index Δ9-desaturase (C14) and CLA desaturase index). According to the results obtained, 100 g of such cheeses provide over 50% of the minimum daily intake of conjugated linoleic acid (CLA) necessary to prevent diseases. The cheeses were sensoryevaluated presented good overall impression, emphasizing the characteristic intense aroma and taste of these products. Goat cheeses made with autochthonous strains can be described as functional foods, with suitable organoleptic characteristics and potential beneficial effects on consumer health.