Synbiotic lactose free petit suisse cheese: An alternative product for lactose intolerants
Ana Carolina Moreira da Silva Pires, Kátia Sivieri
The present study developed a low lactose synbiotic petitsuisse cheese using ultrafiltration to concentrate the protein and diafiltration to remove the milk lactose. After this, its perspectives were evaluated regarding potential for consumer benefits, instrumental texture during storage and sensory acceptability. Six different trials were made: PCP (probiotic control petit suisse); SCP (synbiotic control petit suisse); UF-PP (ultrafiltration probiotic petit suisse); UF-SP (ultrafiltration synbiotic petit suisse); PP-LF (petit suisse lactose free) and SP-LF (synbiotic petit suisse lactose free). The ultrafiltration combined with diafiltration was efficient in concentrating the milk proteins and removing the lactose. The pH of PP-LF and SP-LF remained higher during storage time compared to the other cheese which can be related with the low lactose content. BB-12 viability remained above 8 log CFU g-1 for the entire storage time in all trials. All petit suisse formulations had a good matrix to carry the probiotic Bifidobacterium lactis, BB-12. However, fructooligosaccharide (FOS) did not influence the BB12 viability during storage. In addition, the UF or UF-DF process did influenced the sensorial analysis when compared with control without membrane process. The processed cheeses presented a brittle matrix considered unpleasant to the judges. The products are a good alternative for lactose intolerants, with excellent prospects for future marketing.