Preservation of probiotic fresh cheese from bufalo milk

Abstract

The objective of this paper was to define the shelf life of probiotic fresh cheese from buffalo’s whole milk with addition of Bifidobacterium bifidum and Lactobacillus casei, envase in polypropylene bottling of 200 mL and stored at 4 ºC.  The product shelf life was determined by sensory rejection criterion microbiological qualities, and cellular viability. Control variable was acidity Shelf life was established by means to the graphic method for incomplete data in Weibull distribution. It is concluded that main properties affected were the odor and taste there it were the primary causes of deterioration. Shelf life was 15 days during witch it maintains a cellular viability of 10 ⁸ UFC/g.