Influence of Bifidobacterium Bb-12 on the physicochemical and rheological properties of buffalo Minas Frescal cheese during cold storage

• Buffalo Minas Frescal cheese is a potential probiotic product.
• Rheological property of probiotic cheese was not affected by bifidobacteria addition.
• Storage time did not affect the rheological properties of the probiotic cheese.
• Probiotic buffalo cheese showed a tendency to be more elastic than viscous.

Buffalo Minas Frescal cheese produced with a probiotic culture was evaluated in relation to the viability of Bifidobacterium Bb-12, physicochemical, color, rheological and microstructural properties during 30 days of storage. The cheese formulation containing bifidobacteria were classified as probiotic. After this storage time, the probiotic buffalo Minas Frescal cheese showed a greenish white color and an increase in the syneresis values. The addition of bifidobacteria and the storage time of the buffalo Minas Frescal cheeses did not affect its rheological properties. These properties indicated a tendency to obtain hard and elastic cheeses, showing a tendency to be more elastic than viscous.