Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

- Probiotic bacteria and storage affect the flavour in goat Coalho cheese.
- Storage time influenced the increased production of volatile compounds in goat Coalho cheese.
- The probiotic mix of bacteria cultures led to production of volatile compounds from the 1st day following processing.

The aim of this study was to evaluate the aromatic profiles of both traditional goat Coalho cheese and cheeses added with isolated and combined probiotics, during 28 days of storage. The cheeses were named as follows: C, with Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L, with Lactobacillus acidophilus; P, with Lactobacillus paracasei; B, with Bifidobacterium lactis; and M, a “mixed” culture with the three probiotic microorganisms. Based on the results, it was verified that both the use of different cultures of probiotic lactic bacteria and the length of storage affect the volatile profile. The length of storage had the most influence on the number of volatiles produced. A total of twenty five aromatic compounds were identified in the goat cheese; of these twenty five, there were six alcohols, four hydrocarbons, four terpenes, three acids, three ketones, three aldehydes and two esters. Esters and ketones can have a positive influence on goat Coalho cheese, since their pleasant aroma can help minimize other undesirable odours.