Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei

The effect of a probiotic Lactobacillus paracasei culture on sensory performance and on the behaviour of instrumental texture profile and related properties of Minas fresh cheese during storage at 5oC was investigated. Four cheese-making trials were prepared, two supplemented with a mesophilic type O lactic culture (T1, T2) and two with lactic acid (T3, T4). L. paracasei subsp. paracasei was added in T2 and T3. The viability of L. paracasei, instrumental texture profile analysis and related properties were monitored during storage for up to 21 days. Viable counts of L. paracasei in probiotic cheeses T2 and T3 started above 106-107 cfu g−1 and increased during storage. Cheeses T1 and T2 differed significantly from T3 and T4 in relation to hardness, cohesiveness, chewiness and gumminess (P<0.05). Probiotic cheeses T3 performed better in sensory evaluation. Minas fresh cheese with L. paracasei showed a great potential as a functional food.