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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 4
First page : (190) Last page : (195)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8260

Evaluation of Physico Chemical and Sensory Properties of Developed Probiotic Reduced Fat Cream Cheese

Krishna K. N.¹, Abila Krishna^1* and Bikash C. Ghosh^2
1M.Tech Scholar, SRS of National Dairy Research Institute, ICAR, Adugodi, Bengaluru 560030
²Principal Scientist, Head -Dairy Technology Division,
SRS of National Dairy Research Institute, Adugodi, Bengaluru 560030
*Corresponding Author E-mail: abilakrishna@gmail.com
Received: 25.06.2020  |  Revised: 29.07.2020   |  Accepted: 4.08.2020 

 ABSTRACT

Cream cheese is a soft, mild, rich, creamy white, slightly acidic, unripened cheese with diacetyl flavour. It can be used as a substitute for butter. The focus of the present investigation was to develop reduced fat probiotic cream cheese (RFCC) to increase health benefits and functionality by using Lactobacillus helveticus as the probiotic organism added at 1% and 2% rates.It has the potential to produce bioactive peptides or bacteriocins, and exert synbiotic effect when associated with prebiotics in fermented dairy products. Overall acceptability of RFCC with 1% probiotic was significantly (p<0.05) higher than 2% probiotic added cheese. As level of probiotic addition increased, the spreadability of cheese decreased significantly (p<0.05) and firmness increased significantly (p<0.05). It was also observed that acidity of cheese increased significantly (p<0.05) with increase in probiotic levels. RFCC with 4% inulin and 1% probiotic was selected as final developed product.

Keywords: Reduced fatCream cheese, Probiotic, Lactobacillus helveticus, Overall acceptability, spreadability.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Krishna, K.N., Krishna, A., & Ghosh, B.C. (2020). Evaluation of Physico Chemical and Sensory Properties of Developed Probiotic Reduced Fat Cream Cheese, Ind. J. Pure App. Biosci. 8(4), 190-195. doi: http://dx.doi.org/10.18782/2582-2845.8260