PRODUÇÃO DE QUEIJOS PROBI[OTICOS: UMA REVISÃO NARRATIVA

Abstract

Over the years, the population has been paying more attention to daily food, looking for food products that will add to their menu so that it has a pleasant taste and a positive nutritional value. Dairy products can fit the demand for nutritious products, as they are foods that are well accepted by the public and that are good carriers of probiotic microorganisms. Standing out for cheeses, which have a solid matrix and can protect probiotics during storage. In this sense, the present study is a narrative review on the production of Minas cheese probiotic standard. Since, the standard Minas cheese is a cheese of totally Brazilian origin, thus being able to place greater emphasis on a national cheese by adding probiotic microorganisms, added in adequate quantities that can act beneficially manner to the consumer. The results showed that most of the studies covered in this review had a predominant group of probiotic microorganisms, the Lactobacillus. In addition, it was observed that in most studies the pH value for probiotic cheeses was lower when compared to the so-called control cheese (without the addition of probiotics). In addition, the encapsulation of probiotics in cheese production stood out as an alternative to their protection, as well as to assist in their sensory aspects. Furthermore, the evaluation of the viability of microorganisms in probiotic cheeses was positive in all the case studies, thus being able to highlight the cheeses as good carriers of probiotic strains. Thus, it is concluded that it is necessary to carry out more studies, reviews and technological innovations on Minas cheese probiotic standard, for a better theoretical basis on this theme.