Work

Reduced-Fat Cream Cheese with Lactobacillus acidophilus LA-5 as a Probiotic: Physicochemical, Sensory, and Fermentation Characteristics

Year: 2025

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide This study aims to develop reduced-fat cream cheeses that include the addition of Lactobacillus acidophilus ( L. acidophilus ) LA-5 (A) as a probiotic using different mixtures of starters ( Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (B)), analyze the physicochemical changes during fermentation, and assess the sensory acceptance and the physicochemical properties of reduced-fat cream cheeses and the probiotic viability during storage. L. acidophilus LA-5 was chosen for its demonstrated growth and viability in dairy products. The cheese yields for the three formulations (ST-A, ST-B, and ST-A-B) were 18.42, 18.02, and 19.15%, respectively. During milk fermentation and 30-day cheese storage, L. acidophilus maintained high viable counts (>10 8 CFU/g). Similar softness was observed in the texture analysis of the cheeses. Sensory evaluation indicated a preference for cheese fermented with ST-A in overall acceptability. These findings demonstrate that incorporating L. acidophilus LA-5 in reduced-fat cream cheese achieved desirable physicochemical properties and sensory attributes while ensuring probiotic viability for potential health benefits.

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00079

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

Institution: Universidad de las Américas Puebla

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $4,500