CONICET | Buscador de Institutos y Recursos Humanos

This work compares free fatty acids (FFA) profiles of Pategrás cheeses manufactured at pilot scale, with and without addition of probiotics. Total and free fatty acids in milks and cheeses, respectively, were similar, indicating a non-selective release during ripening. Lipolysis was low for control cheeses, but somewhat higher for those made in summer, probably due to an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of treatment effects was found using univariate analysis. Nevertheless, multivariate analysis showed clear differences between probiotic and control products.