Development of Fermented Milks with Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum B7 Isolated from Minas Artisanal Cheese

The aim of this study was to develop fermented milks using strains of lactic acid bacteria with probiotic potential isolated from Minas artisanal cheese. For this purpose, the strains Lacticaseibacillus casei B5 and Lactiplantibacillus plantarum B7 were used in a 6 × 4 experimental design, with six fermented milk treatments and four analyses on days 1, 15, 30 and 45 to characterize the product and evaluate the viability of the bacteria. Additionally, a sensory analysis was conducted using a preference ranking test. All treatments showed viable counts of microorganisms above 106 CFU/mL until the end of the storage period, as well as variations in pH and titratable acidity values on day 45, being the lowest value of both verified in the TRAT1B7 sample. Based on the application of a sensory analysis, it was observed that the type of treatment and the strain directly impacted the sample chosen by the tasters. According to results gathered from the present study, milk fermented by L. casei B5 stands out in the order of preference, however milk fermented by L. plantarum B7 has also obtained favorable results, indicating that this strain of bacteria can be used in dairy technology.