Proceso tecnológico para la obtención de queso crema inoculado con probióticos, mejorando sus características nutricionales y funcionales

Abstract

Cream cheese is a soft-textured, immature cheese with a white and sometimes yellow color without rind, obtained from milk. The milk pasteurization process is essential, since it has been proven in experimental studies that cheeses that do not go through this thermal process are not safe and are called harmful, due to the pathogenic microbial load found in it, which can delay the probiotic action. Lactic acid bacteria (LAB) are mostly bacteria with probiotic properties that provide beneficial effects to the health of the consumer, since they intervene in the treatment of intestinal disorders, prevent the adhesion of pathogenic bacteria in the intestinal tract and provide the organoleptic characteristics, nutritional and food preservation thanks to the production of metabolites. This review focuses on studying the lactic acid bacteria implemented in the process of obtaining cream cheese that provide an improvement in the organoleptic, nutritional and functional characteristics of the final product, applying strains of lactobacillus case and Leuconostoc lactis to increase these characteristics.