Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality
- Burns, Patricia Graciela
- Patrignani, Francesca
- Tabanelli, Giulia
- Vinderola, Celso Gabriel
- Siroli, Lorenzo
- Reinheimer, Jorge Alberto
- Gardini, Fausto
- Lanciotti, Rosalba
DOIAbstract
The probiotic Lactobacillus paracasei A13, treated at 50 MPa sub-lethal high pressure homogenisation (HPH), was used as adjunct for producing Caciotta cheese. The cell HPH treatment was used because it has been proven to increase the in vitro strain functionality. The starters and Lb. paracasei A13 viability, the cheese hydrolytic patterns and organoleptic profiles were monitored. After cheesemaking and during ripening, the Lb. paracasei A13 gastric acid resistance in cheese and the ability of the cheese, containing HPH-treated or untreated cells, to modulate the gut mucosal immune system in mice were evaluated. Traditional Caciotta was used as controls. The HPH-treated probiotic strain maintained high viability for 14 days whilst the physi...
Add to ORKG