Development of a fresh pasta filata soft cheese added of L. rhamnosus GG

CUFFIA FACUNDO; GEORGE, GUILLERMO; RENZULLI, PABLO; REINHEIMER, JORGE; MEINARDI, CARLOS; BURNS PATRICIA

Cesena

Congreso; FoodInnova 2017; 2017

Pasta filata cheeses encompass a wide range of cheese varieties such as Mozzarella, Scamorza, Provolone and Caciocavallo. Several challenges are related to the addition of probiotics to Fior di Latte cheese (a high-moisture cow milk Mozzarella cheese), being the most important the survival of probiotic bacteria during cheese making (temperature and time of stretching) and storage. The aim of this work was to adjust technological parameters (acidification of the curd, time and stretching temperature) in order to make a pasta filata soft cheese carrying a probiotic bacterium at levels higher than 107 CFU/g during its self life.