Potential of High Pressure Homogenization on probiotic Caciotta cheese quality and functionality.

BURNS, P.; PATRIGNANI, F.; TABANELLI, G.; VINDEROLA, G.; SIROLI, L.; REINHEIMER, J.; GARDINI, F.; LANCIOTTI, R.

Journal of Functional Foods

ELSEVIER SCI LTD

Año: 2015 vol. 13 p. 126 - 136

1756-4646

The functional Lb. paracasei A13, treated at 50 MPa sub-lethal High Pressure Homogenization (HPH), was used as co-starter for producing Caciotta cheese. The cell HPH treatment was used because proven to increase the in vitro strain functionality. The starters and Lb. paracasei A13 viability, the cheese hydrolytic patterns and organoleptic profiles were monitored. After cheesemaking and during ripening, the Lactobacillus paracasei A13 gastric acid resistance in cheese and the ability of the cheese, containing HPH-treated or untreated cells, to modulate the gut mucosal immune system in mice were evaluated. Traditional Caciotta was used as controls. The HPH-treated probiotic strain maintained high viability for 14 days while the physico-chemical analyses on Caciotta cheese containing HPH-treated cells showed a faster ripening, compared to other cheeses. For functional properties, the 50 MPa treatment increased the Lb. paracasei gastric resistance in Caciotta, maintaining high strain viability, but IL-10 producing capacity was lost by HPH-treatment while IgA production was not modified.