Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high pressure-homogeneized milk

BURNS, P.; PATRIGNANI, F.; SERRAZANETTI, D.; VINDEROLA, G.; REINHEIMER, J.; LANCIOTTI, R.; GUERZONI, M.E.

JOURNAL OF DAIRY SCIENCE

American Dairy Science Association

Año: 2008 vol. 91 p. 500 - 512

0022-0302

High-pressure homogenization (HPH) is one of themost promising alternatives to traditional thermaltreatment of food preservation and diversification. Itseffectiveness on the deactivation of pathogenic andspoilage microorganisms in model systems and real foodis well documented. To evaluate the potential of milktreated by HPH for the production of Crescenza cheesewith commercial probiotic lactobacilli added, 4 types ofcheeses were made: HPH (from HPH-treated milk), P(from pasteurized milk), HPH-P (HPH-treated milkplus probiotics), and P-P (pasteurized milk plus probiotics)cheeses. A strain of Streptococcus thermophilus wasused as starter culture for cheese production. Compositional,microbiological, physicochemical, and organolepticanalyses were carried out at 1, 5, 8, and 12 d ofrefrigerated storage (4°C). According to results obtained,no significant differences among the 4 cheesetypes were observed for gross composition (protein, fat,moisture) and pH. Differently, the HPH treatment ofmilk increased the cheese yield about 1% and positivelyaffected the viability during the refrigerated storage ofthe probiotic bacteria. In fact, after 12 d of storage, theLactobacillus paracasei A13 cell loads were 8 log cfu/g, whereas Lactobacillus acidophilus H5 exhibited, inP-P cheese, a cell load decrease of about 1 log cfu/g withrespect to the HPH-P cheese. The hyperbaric treatmenthad a significant positive effect on free fatty acids releaseand cheese proteolysis. Also, probiotic culturesaffected proteolytic and lipolytic cheese patterns. Nosignificant differences were found for the sensory descriptorssalty and creamy among HPH and P cheesesas well as for acid, piquant, sweet, milky, salty, creamy,Received July 11, 2007.Accepted October 19, 2007.1Corresponding author: francesca.patrignani@unibo.it500and overall acceptance among HPH, HPH-P, and P-PCrescenza cheeses.