Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products

The effect of a mixed probiotic culture on instrumental texture, and on sensorial and related properties of Minas fresh cheese during refrigerated storage was investigated. Three cheese-making trials were prepared: T1, with the traditional type O starter culture (Lactococcus lactis subsp. lactis + L. lactis subsp. cremoris), T2 with only lactic acid and T3, with lactic acid and the probiotic ABT culture (Lactobacillus acidophilus La-5 + Bifidobacterium animalis Bb-12 + Streptococcus thermophilus). Instrumental texture profile analysis and related properties were monitored during storage for up to 21 days. Lb. acidophilus and B. animalis were present in high levels throughout storage of cheeses T3, above 6 log…