Evaluación de la vida útil del queso fresco con ladición de bacterias acido lácticas, prebióticos y antioxidantes encapsulados.

Abstract

The objective of the present study was to evaluate the effect of the addition of lactic acid bacteria, prebiotics and antioxidants encapsulated in the shelf life of fresh cheese. A Completely Random Design was handled with a factorial arrangement of 24 + 1 with three replicas for each treatment. For this, the factors were manipulated. A: Acidolactic bacteria (Lactococcus lactis ssp, and Lactobacillus casei), B: Type of prebiotic (Fructose and Inulin), C: Encapsulation (SI and No) and D: Gallic acid (Free and Encapsulated). The variables determined in the cheese samples were titratable acidity, pH, instrumental firmness, weight loss, counting of colony forming units of Salmonella, Escherichia. coli and Listeria monocytogenes. The ANOVA revealed high significance for the treatments and control, using the Dunnett's test with p <0.05, indicated that statistically the treatment T11 (encapsulated L. casei + fructose + gallic acid encapsulated), presented the best values in the parameters evaluated showing lower acidity with a value of 0.22%; the pH showed values of 5.03; the value shown for firmness was 1.97N, in terms of weight loss it exhibited the least loss with 9.04% The microbiological analysis showed the lowest counts with 168 CFU/g of Salmonella, 89 CFU/g of E. coli and for L. monocytogenes. 74 CFU/g. In this way, based on the results, it is concluded that the factors studied influenced the physicochemical and antimicrobial properties in the conservation of fresh cheese at 25ºC.