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"Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity

2012; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 32; Issue: 3 Linguagem: Inglês

10.1590/s0101-20612012005000077

1678-457X

Thanise Sabrina Souza Santos, Joice de Fátima Laureano Martins, Daniela Mayumi Usuda Prado Rocha, Ana Vládia Bandeira Moreira,

Food composition and properties

"Petit Suisse" is a creamy cheese. Kefir is a symbiotic mixture of lactic acid bacteria and yeasts with probiotic activity including immunomodulation and balance of intestinal microflora. The present study aims to develop "Petit Suisse" cheese from kefir. Kefir grains were grown in pasteurized cow milk, and after the separation of kefir the serum was discarded and the "Petit Suisse" cheese was prepared using strawberry, mangaba, herbs, and dried tomatoes. The acceptance of the different preparations was evaluated using a nine-point hedonic scale followed by ANOVA. The sweet and salty products were compared by the Student's t-test. Purchase intent was evaluated by the means test and frequency distribution. All products were well accepted by the judges. The product was characterized by low yield, but it can be prepared at home at low cost. The nutritional composition analyses and the variety of flavors as well as the range of age of the judges are alternatives for further studies.