Characterization of Semi-ripened Cheese with Probiotics

Bustamante-Cárdenas G.O.; Orihuela -Carhuallanqui F.J.; Espinoza-Calderón G.A. · Chemical Engineering Transactions (2025) · DOI: 10.3303/cet25118038

Resumen

The evolution of demanding consumers regarding the consumption of healthy foods is increasing, and foods with the presence of probiotics do not escape this reality. This research aimed to evaluate and compare the microbial profile, viability and proliferation of probiotic microorganisms, and sensory acceptability of semi-ripened cheeses made with the incorporation of different probiotic cultures. To make the cheese, pasteurized milk was used with high temperature heat treatment (72 to 75°C), in short times (20 sec), obtaining three types of cheese, two with different probiotic cultures and one without probiotic culture. Microbial growth was estimated with respect to pathogens such as Staphylococcus aureus, Listeria monocytogenes, Salmonella sp.; and the presence of beneficial microorganisms such as Lactobacillus, Bifidobacterium and Streptococcus. Likewise, acceptability was evaluated considering the attributes of texture, flavor, color and smell of the cheeses obtained. The results showed that cheeses with probiotic cultures had a low count of pathogenic microorganisms, being suitable for human consumption, with high growth of beneficial microorganisms (probiotics) being acceptable by the evaluating panelists. In conclusion, the cheeses obtained with added probiotics developed flavor, texture and growth of microorganisms beneficial to health. Copyright

Instituciones: Universidad Nacional de Huancavelica; Universidad Nacional del Centro del Perú