Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

The effects of the addition of different strains of lactic acid bacteria on different quality parameters of a Brazilian goat semi-hard cheese (coalho) were assessed during 7 days of storage (10°C) as follows: Control, Lactobacillus lactis subsp. lactis and L. lactis subsp. cremoris (standard); C2, L. acidophilus; C3, L. paracasei; C4, Bifidobacterium lactis; and C5, L. acidophilus, L. paracasei and B. lactis. There were no differences for the proteolysis index and depth of proteolysis among the assessed cheeses. The cheeses presented increase in hardness, gumminess and chewiness during the storage. Regarding the ability to melt, all evaluated cheeses showed a reduction in diameter. Cheeses presented high luminosity with predominance of the yellow component; and number of lactic bacteria greater than 10⁶–10⁷ cfu/g during the 7 days of storage. C5 had better sensory scores in the acceptance test, purchase intention and preference ranking test. Coalho goat cheese could be a potential carrier of probiotic lactic acid bacteria.