Desenvolvimento de queijo minas frescal acrescido de cepas com potencial de produção de ácido linoleico conjugado

Abstract

FERNANDES, P.H.L. Development of Minas frescal cheese plus strains with potential to produce conjugated linoleic acid. 2023. 123 Pages. Dissertation (Master in animal science in the tropics) School of Veterinary Medicine and Animal Science – Federal University of Bahia 2022. Conjugated linoleic acid is a collective term for a series of conjugated dienoic positional and geometric isomers of linoleic acid - LA (C18: 2, cis-9, cis-12), which have therapeutic effects, such as prevention of cardiovascular diseases, anticarcinogenic activity and decrease in blood glucose levels due to hyperinsulinemic activity. Milk and dairy products are sources of this fatty acid, however, they do not provide the minimum daily concentration to obtain the benefits of CLA consumption. As a result, interest in ingesting products enriched with CLA has increased. Therefore, this work aimed to develop fresh cheeses potentially enriched with CLA using bacteria that produce the compound in their processing. Therefore, a survey of patents and scientific publications on the technology under study was carried out. Subsequently, CLA producing bacteria were selected and four types of cheese were made: Control (TTC), Lactococcus lactis (TLL), Lactobacillus rhamnosus (TLR) and Pediococcus pentasaceus (TPP). The cheeses were evaluated in relation to their proximate composition, fatty acid profile and physical-chemical, sensorial and microbiological characteristics. It was possible to observe that the number of patents related to functional cheeses has been increasing in recent years in Brazil and around the world. In relation to the cheeses made, the use of strains influenced parameters such as pH, hardness, chewiness, cohesiveness, viscosity and color. TLR cheeses had high total coliform counts. All cheeses had high moisture and only the control cheese was not classified as Minas Frescal because it is considered fatty by law. By counting lactic acid bacteria, TLL and TPP cheeses would be able to provide health benefits. However, the treatment cheeses did not show an increase in CLA compared to the control. Therefore, the use of strains with CLA production potential did not contribute to the enrichment of cheeses with this bioactive compound.