Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria

AbstractThis study aimed to analyse the proteolytic effects of adding isolated and combined probiotic strains to goat “coalho” cheese. The cheeses were: QS – with culture Start, composed by Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (R704); QLA – with Lactobacillus acidophilus (LA-5); QLP – with Lactobacillus paracasei subsp. paracasei (L. casei 01); QB – with Bifidobacterium animalis subsp. lactis (BB 12); and QC, co-culture with the three probiotic microorganisms. The cheeses were analysed during 28days of storage at 10°C. The probiotic cell count was higher than 6.5 and 7 log colony-forming units (CFU) g−1 of cheese at the 1st and 28th days of storage, respectively. The addition of co-culture influenced (p