Dried tomato-flavored probiotic cream cheese with Lactobacillus paracasei

J Food Sci. 2012 Nov;77(11):M604-8. doi: 10.1111/j.1750-3841.2012.02931.x. Epub 2012 Nov 5.


A dried tomato-flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc-37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as lactic starter cultures. Chemical composition analyses and sensory tests were performed on days 1 and 7, respectively. Titratable acidity, pH value and L. paracasei population were determined every 7 d during the refrigerated storage (21 d) of the cream cheeses. The experiment and analyses were performed in triplicate, using standard methods. Probiotic population remained greater than 10(7) CFU/g throughout the storage period, thereby characterizing the product as potentially probiotic. Cream cheeses C and P did not differ on the sensory tests, both obtaining good overall acceptance by the consumers, of which 82.6% stated that they certainly or probably would buy the product.

Practical application: Lactobacillus paracasei Lpc-37 is a probiotic bacterium and clinical studies have shown that this microorganism beneficially affects its host. In general, dried tomato-flavored products and cream cheese are products with good acceptance by the consumers. Thus, regular consumption of the probiotic cream cheese developed in this study may have positive effects on health and well being of people if incorporated into their diet.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Cheese / analysis
  • Cheese / microbiology*
  • Colony Count, Microbial
  • Consumer Behavior
  • Food Handling / methods
  • Food Microbiology
  • Humans
  • Hydrogen-Ion Concentration
  • Lactobacillus / metabolism*
  • Lycopersicon esculentum / chemistry*
  • Probiotics*
  • Taste