Abstract

BEJARANO-TORO, EDINSON ELIÉCER; SEPULVEDA-VALENCIA, JOSÉ URIEL  and  CORREA-LONDONO, GUILLERMO. MANUFACTURE OF LOW SODIUM QUESITO ANTIOQUEÑO ADDED WITH Bifidobacterium lactis. Rev.Bio.Agro [online]. 2017, vol.15, n.1, pp.27-35. ISSN 1692-3561.  https://doi.org/10.18684/BSAA(15)27-35.

The quesito antioqueño (QA), fresh, soft, milled and salty cheese, without added bacteria. This cheese contains 2,1% of sodium chloride. Were supplemented with Bifidobacterium lactis (bb12) and It was salty with NaCl (Q1) and some mixtures of NaCl/KCl (3:1 (Q2)) and 1:1 (Q3), w/w), to reduce the sodium content and give probiotic characteristics. There were no significant differences between treatments (Q1, Q2 and Q3) (P>0,05) in some compositional (moisture, MG/MS, total protein, ash, acidity), chemical (pH) and physical (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) characteristics. A significant difference was observed by storage time in moisture, pH, protein content and acidity (P<0,05). With respect to Na and K content, there was a significant differences between treatments (P<0,05) but was not in the Ca content. In Q2 the Na level was decreased 24,2% and K increased 143% in average; in Q3 the Na level was decreased 48,3% and K increased 311%. The processed QA with 50% of Na substitution maintains the traditional compositional a physicochemical characteristics, therefore, according to this investigation results, can be performed this substitution and it is an excellent matrix to include probiotics in the people diet.

Keywords : Substitution; Sodium chloride; Potassium chloride; Probiotics; Fresh cheese.

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