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Preparation and Microbiological Evaluation of Petit-Suisse Cheese From Kefir Guava Flavor With Inulin

Preparation and Microbiological Evaluation of Petit-Suisse Cheese From Kefir Guava Flavor With Inulin

SOUSA, POLIANA BRITO DE; GUIMARÂES, THAYS LIMA FAMA; SILVA, PRISCILA LUANA DA; CASTRO, ELISÂNGELA DE ANDRADE; MONÇÃO, ERICA DA COSTA; DAMACENO, MARLENE NUNES; SILVA, MANOEL DE JESUS MARQUES DA;

Abstract:

The population in general is more aware of the relationship between diet and health. In this respect, the industry seeks new alternatives for the development of food of good acceptability and with ingredients that promote health. Among the class of functional foods the kefir considered probiotic food, antimicrobial, antitumor and anti-inflammatory is also used to treat gastrointestinal disorders; the inulin has been used in foods as a fat substitute, sugar, texture modifier and prebiotic ingredient. From the kefir, can be obtained the leban kefir and serum from kefir. The leban kefir can be used as raw material for the preparation of petit-suisse cheese. This study aimed to develop a petit suisse cheese from kefir guava flavor with inulin and evaluate the microbiological characteristics of the product ready for consumption. Three formulations were prepared ranging the concentrations of sugar and inulin (F1=0% and 14%; F2=3% and 11%; F3=8% and 6%). The other added ingredients were standardized: mass kefir cheese=70%; guava pulp=15.8%; and carboxymethylcellulose=0.2%. Conducted analyzes of coliform count at 30ºC and 45ºC and Salmonella spp during the times 1, 14 and 28 days of storage at 4ºC, analyzes indicated by the Technical Regulation for General Requirements for Fixing of Microbiological Cheeses Very High Humidity (Andamp;gt;55%) and according with the standards of American Public Health Association (APHA). Count of total and fecal coliforms were obtained by the MPN method and Salmonella spp for the method presence/absence of microorganisms, with results expressed in MPN/g and 25g of sample, respectively. All formulations for the time 1, 14 and 28 were obtained Andlt;supAndgt;3Andlt;/supAndgt; MPN/g 1x10Andlt;supAndgt;2Andlt;/supAndgt; MPN/g for coliforms at 30ºC and 45ºC, respectively. Microbiological results indicated good sanitary conditions of raw materials during the preparation and handling of the product.

Abstract:

Palavras-chave: petit-suisse cheese, kefir, inulin, guava,

Palavras-chave:

DOI: 10.5151/foodsci-microal-197

Referências bibliográficas
Como citar:

SOUSA, POLIANA BRITO DE; GUIMARÂES, THAYS LIMA FAMA; SILVA, PRISCILA LUANA DA; CASTRO, ELISÂNGELA DE ANDRADE; MONÇÃO, ERICA DA COSTA; DAMACENO, MARLENE NUNES; SILVA, MANOEL DE JESUS MARQUES DA; "Preparation and Microbiological Evaluation of Petit-Suisse Cheese From Kefir Guava Flavor With Inulin", p. 389-390 . In: Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene [=Blucher Food Science Proceedings, v.1, n.1]. São Paulo: Blucher, 2014.
ISSN 2359-201X, DOI 10.5151/foodsci-microal-197

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