Viabilidad y efectos del probiótico Lactobacillus paracasei ssp paracasei en queso gauda semidescremado chileno

The objective of this study is to infer the survival of the probiotic Lactobacillus paracasei ssp paracasei added during the processing of low-fat Gouda cheese, during the maturation (21 days) and the commercialization (14 days), in order to see the influence that this organism has on the quality of the product. The treatments were: TI (control): Gouda with normal fat content; T2: Low fat Gouda cheese (QGS) T3: QGS, with additional probiotic added with the initial culture; T4: QGS, with the probiotic added in the cooking of the curd. For the count of the probiotic, the methodology was used set forth by the American Public Health Association, (APHA), proteolysis by the method of soluble tyrosine in trichloroacetic acid (TCA), and the physical and chemical analysis using the methods standardized by the International Dairy Federation, and Chilean normative. The counts obtained were from 108 ufc/g y 107 ufc/g in the cheeses that had the probiotic additive (T3 and T4, respectively) close to the level of innocuous (108 ufc/g) during the study period of 35 days. The proteolysis incremented normally, and was the same in all of the treatments during the 35 days studied. The treatments with fat-reduction presented approximately, 31% less fat than the control treatment, and also higher moistness. Within the treatments, there was no evidence of taste and general feel; in turn the cheeses with the reduction of fat resulted firmer, less cohesive, than the control, and with similar elasticity. El objetivo del estudio es conocer la sobrevivencia del probiótico Lactobacillus paracasei ssp paracasei agregado durante el procesamiento de Gauda semidescremado, durante maduración (21días) y en comercialización (14 días), así como la influencia de este organismo sobre la calidad del producto. Los tratamientos fueron: T1 (testigo): Gauda de contenido de grasa normal; T2: Queso Gauda semidescremado, QGS; T3: QGS, con probiótico adicionado junto al agregado del cultivo iniciador; T4: QGS, con probiótico adicionado al cocimiento de la cuajada. Para el recuento del probiótico se usó la metodología descrita por la Asociación de Salud Pública Americana (APHA), proteólisis por método de tirosina soluble en ácido tricloroacético (TCA) y, los análisis físicos y químicos por métodos estandarizados en Normas de la Federación Internacional de la Leche y Normas chilenas. Los recuentos obtenidos fueron de 108 ufc/g y 107 ufc/g en los quesos con adición del probiótico (T3 y T4, respectivamente)