Development of fresh cheeses with the addition of the probiotic culture Lactobacillus casei

Abstract

The aim of the paper was to development two fresh cheeses (cream cheese and antioqueño cheese) with good acceptance and the required viability with the addition of a probiotic culture with the purpose of increasing the benefic efects of these products for the consumer. As probiotic culture was used the Lactobacillus casei , both products were elaborated following the typical technology. To the cheeses were controlled the humidity, pH, total solids, total protein, ashy, fatty matter, minerals, viability and acceptability. The shelf life was analyzed until the 21 days and was controlled the humidity, pH, viability of the probiotic microorganism and product acceptability. It wereconluyed that the two cheeses elaborated with the probiotic culture didn't present differences with the typical product and they maintained good viability during the storage. The cream cheese maintained a shelf life until the 21 days and the Antioqueño cheese alone up to seven days.