Abstract

Typically, in the production of traditional Portuguese cheeses, raw milk is used without any processing, followed by a minimum maturation period. These products therefore have a vast microbial community that allows the development of unique texture and flavor properties. However, the use of raw milk raises some issues related to food safety and quality, making it difficult to accept and market in more demanding markets due to the records of food outbreaks related to the consumption of raw milk.

In Portugal, in the production of this type of products, starter cultures are not used, however, the incorporation of an autochthonous starter culture in the production of artisanal Portuguese cheeses will allow to control the microbial community and ensure the quality of the final product. In this way, the application of a starter culture with autochthonous microbial strains with probiotic properties will not only enhance the food safety of traditional cheeses, but also present beneficial attributes for the health of the consumer, contributing to the improvement of the composition of the intestinal microflora and having effects positive about several medical conditions such as lactose intolerance, allergies, cancer, among others. In addition, this will make it possible to widen the market for traditional cheeses by diversifying the offer and maintaining some authenticity of the final product, meeting the demand for probiotic foods and also allowing to reach more demanding markets in terms of food security.

Traditional cheeses are associated with some food security problems, preventing their marketing to more demanding markets. At the same time, in recent years there has been a great demand from consumers for food products with natural nutrients and probiotic properties. In general, there is a greater concern with food, where consumers have increasingly opted for traditional, natural and less processed products.

Since this product combines traditional and probiotic characteristics, it fits into a food group of less processed, more natural and traditionally made products, while having a functional character given by its probiotic properties, thus contributing to the diversification of products. In addition, the problems associated with the food security of traditional cheeses will be overcome with the addition of a starter culture, allowing it to be accepted in more demanding markets.

This type of product would be sought by a conscious and informed customer about the different beneficial impacts of probiotic foods on the health of the consumer and who at the same time appreciate this type of product, coupling beneficial health characteristics as well as some of the specific taste properties of artisanal cheeses.

Keywords

Cheese, Probiotics, Food Safety, Starter Culture