039: Probiotic Viability, Physicochemical, and Sensory Properties of Fresh Spreadable Cheese

Introduction

Fermentation plays a vital role in developing flavor, texture, and nutritional value in several food products. Fresh spreadable cheeses offer a unique platform for probiotic delivery. Their relatively mild processing conditions, low temperatures, and minimal aging allow better probiotic survival throughout fermentation and storage. In this study, a spreadable cheese that supports the inclusion of Lactobacillus acidophilus LA5 using starters (Streptococcus thermophilus and Lactobacillus bulgaricus) was evaluated, as well as the sensory acceptance and the physicochemical properties of fresh spreadable cheeses, and the probiotic viability during 30 days of refrigerated storage.

Methods

For milk fermentation, 0.1 g of starters and probiotic were added to one liter of milk plus chymosin (according to the manufacturer’s instructions), homogenized for 2 min, and incubated at 30°C for 24 h. Then, the curd was separated for 18 h at 5°C and molded to store the cheese at 5°C for 30 days. Titratable acidity (TA), pH, texture, aw, moisture and fat content, microbial counts, and sensory acceptance were evaluated in probiotic fresh spreadable cheese. Probiotic viability was also measured during the storage.

Results

The pH of spreadable cheese was 4.45, 1.20% of TA expressed as lactic acid, aw 0.976, and the compressing force was 0.47 N, 68.23%, and 14.8% of moisture and fat content, respectively. L. acidophilus LA5 maintained high counts during the storage (30 days), log 8.50 ± 0.88 CFU/g, while L. bulgaricus and S. thermophilus also maintained good viability. Sensory average scores for color were 7.77, spreadability 6.77, flavor 6.66, acidity 6.08, and overall acceptability 6.09.

Significance

In this study, a probiotic spreadable cheese was formulated using Lactobacillus acidophilus LA-5 combined with starters. The resulting cheese maintained probiotic viability for 30 days at 5°C and was well accepted for its sensory attributes. The results provide data for potential industrial application and manufacturing of probiotic spreadable cheese.

Authors: Ricardo H. Hernández-Figueroa, Aurelio López-Malo, Emma Mani-López