Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation

• Published in: International dairy journal Vol. 157; p. 106011
• Main Authors: Viana, Márcia Gabrielle Silva, Vasconcelos, Daniela Karla Medeiros, Campos, Maria Isabel Ferreira, de Carvalho, Leila Moreira, Olegário, Lary Souza, de Sousa Galvão, Mércia, dos Santos, Karina Maria Olbrich, do Egito, Antônio Silvio, Madruga, Marta Suely, dos Santos Lima, Marcos, Gadelha, Tatiane Santi, Pacheco, Maria Teresa Bertoldo, de Medeiros, Viviane Priscila Barros, de Souza, Evandro Leite, de Oliveira, Maria Elieidy Gomes
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2024
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2024.106011

This study assessed the effects of the autochthonous strain Limosilactobacillus mucosae CNPC007 on the techno-functional characteristics, physicochemical properties, volatile profile, and sensory aspects of goat ricotta cream during refrigerated storage. Three cheese formulations were tested: CRC (without probiotic), RCLM (with L. mucosae CNPC007), and RCLA (with commercial probiotic Lactobacillus acidophilus La-5). L. mucosae CNPC007 influenced color, adhesiveness, lactose content, acidity, and proteolysis depth index in goat ricotta cream. RCLA and RCLM maintained a probiotic viable cell count >6 log CFU g−1. RCLM had the highest proteolysis depth index and free amino acid release. Seventeen distinct volatile compounds were identified in the formulations. Probiotic supplementation did not affect global acceptance or purchase intention. RCLA and RCLM were preferred over CRC in the ranking test and considered ideal for goat aroma in the JAR test. L. mucosae CNPC007 supplementation has the potential to improve the nutritional, functional, aromatic, and sensory aspects of goat ricotta cream. •L. mucosae CNPC007 enhanced color and adhesiveness in goat ricotta cream.•Goat ricotta cream with L. mucosae CNPC007 had highest proteolysis depth index.•Goat ricotta with L. mucosae CNPC007 showed high free amino acids.•L. mucosae CNPC007 influenced the volatilomic profile, enriching the flavor of goat ricotta cream.•Probiotic supplementation didn't alter global acceptance or purchase intent.