Development of stuffed coalho cheese in the traditional, lactose-free and probiotic-added formulations

ABSTRACT: The probiotic products from the dairy market have been extensively exploited as well as lactose-free derivatives, suitable for lactose intolerant individuals. This research aimed to manufacture stuffed cheese with Brazilian cream cheese and spices in three versions (traditional, lactose-free, and probiotic cheese) and evaluate their quality by physico-chemical and microbiological analyses, Lactic Acid Bacteria (LAB) viability, and acceptance and preference assays. Physico-chemical properties of the formulations were all in accordance with the standards for the fat content of the Ordinance No. 146 for the traditional (54.06%) and probiotic (45.45%) full-fat samples and free-lactose (39.28%) medium-fat sample. Regarding the microbiological safety, all the samples presented to be ready for consumption, and the LAB count were still viable after 42 days of storage in the probiotic formulation at the order of 108 log CFU/mL. The lactose-free formulation achieved the highest acceptance rates among the public regarding sensorial qualities with an average grade of 7.27 out of 9. In the end, the three types of stuffed coalho cheese were successful in total quality control and also the probiotic formulation with the desired viable count after storage and lactose-free formulation with the best acceptance rates by the public.

摘要：乳制品市场中的益生菌产品及无乳糖衍生物均已得到广泛开发，此类产品适配乳糖不耐受人群。本研究以巴西奶油芝士与香辛料为原料，制备三款不同配方的夹心科霍芝士（传统款、无乳糖款与益生菌款），并通过理化与微生物学分析、乳酸菌（Lactic Acid Bacteria，LAB）活性检测以及感官接受度与偏好性实验，对三款产品的品质进行评价。三款配方的理化指标均符合第146号法令中关于脂肪含量的相关标准：传统全脂款脂肪含量为54.06%，益生菌款为45.45%，无乳糖款为39.28%，属于中脂产品。微生物安全性方面，所有样品均符合即食食品要求；在42天储存周期结束后，益生菌款样品中的乳酸菌仍保持活性，活菌数可达8 log CFU/mL（约10^8 CFU/mL）。感官品质维度，无乳糖配方样品获得了最高的公众接受度，平均评分为7.27/9。综上，三款夹心科霍芝士均通过了全面的质量管控；其中益生菌款在储存期后仍维持了预期的活菌数，无乳糖款则取得了最佳的公众接受度。